The green is very tender and you barley notice it. Not like the crappy store bought version. I grew them mainly for the Asian meals I tend to make.grantmichaels said:
food The General Taco thread. All things taco.
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I can imagine. Buttery soft, and actually break when you bite. Do you have to pick very new shoots?
It's like celery, in that when the turgidity is gone, it requires too much masticating ...
I see those long tubes and imagine myself having a hard time chewing up the outer-most sheath, but am able to be convinced that this wouldn't be the case picked fresh ...
That outer layer's lost too much water in the case of store-bought ...
I see those long tubes and imagine myself having a hard time chewing up the outer-most sheath, but am able to be convinced that this wouldn't be the case picked fresh ...
That outer layer's lost too much water in the case of store-bought ...
When celery bends, game over.
The Hot Pepper said:
FIFY, but yeah ...
It marinaded all night in anchiote paste, sour orange, lemon, pequins, garlic, cumin, mexi oregano, black pepper, white wine venegar and a cheater packet of al pastor seasoning i've never tried before.
In the smoker for the day, banana leaves where $5 for a pack so I said F that mess. Foil will work. Smoking in dish uncovered for a bit for flavor and then covering. In 2-3 hours it's getting moved to oven to finish because the family gets pissy if they eat after 7pm.
In the smoker for the day, banana leaves where $5 for a pack so I said F that mess. Foil will work. Smoking in dish uncovered for a bit for flavor and then covering. In 2-3 hours it's getting moved to oven to finish because the family gets pissy if they eat after 7pm.
Holy Cheet that's gonna be amazing!
I can't like this (I'm out for the day), but hell fucking yes to this ...
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The Hot Pepper said:
I quota'd out in under two hours today ...
#ERRTOOMUCHAWESOME
You don't I let them grow. I might never buy them in the store again, you snip a few and they grow back like hairThe Hot Pepper said:
JoynersHotPeppers said:You don't I let them grow. I might never buy them in the store again, you snip a few and they grow back like hair
They don't like my climate or I'd have done this back when ...
They want it cool, I think ...
D3monic said:
Only crisp SOME pieces and mix it in. Not all, don't ruin all that work. You realize crisping in a pan is a cheat method. One of the steps to carnitas is the whole shoulder or large cuts of pork cooked in a vat of lard, in a copper vat. Not little pieces. It's fall apart good and the skin is crisped to a crispy brown. So don't crisp your nice tender pieces, that right there is your hard work!
I am so porked out....might be the first time I can ever say that as a Joyner from Smithfield Va.....D3monic said:
I grow mine indoors, kitchen window so it is climate controlled.grantmichaels said:
The Hot Pepper said:
Normally I uncover at the end and kick oven to broil and turn every once in a while to get the crispies but just recently started using bacon grease. I vac seal into several meals and use the bacon love juice to reheat for dinner. There will be way more soft bits than crispy
grantmichaels said:
Confewshus cat says wtf you talking bout Willis?
Yeah it's all about the ratio! Was just hoping you didn't crisp all the shreds. I've seen people do that. Nooooooo. LOL.
HAHA SF glad you said it not me. WTF?!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I think he was saying joyner's should understand my hashbrowns joke because he is a hipster.
HAHA SF glad you said it not me. WTF?!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I think he was saying joyner's should understand my hashbrowns joke because he is a hipster.
