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Profile Angela Special Project $75 donor
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Message 1705825 - Posted: 28 Jul 2015, 1:53:33 UTC
Last modified: 28 Jul 2015, 1:55:42 UTC

...avocados shouldn't be black...

If you mean on the outside, that is incorrect. It depends on the species. A Haas avocado, for example, is ripe when it is black. The way to tell if a Haas avocado is over-ripe is to feel it (gently!!!). If it is squishy, pass it up. Also, if the skin has gone from a pebbly texture to a smooth texture then the avocado is rotting on the inside.
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Message 1705830 - Posted: 28 Jul 2015, 2:10:45 UTC - in response to Message 1705825.  

...avocados shouldn't be black...

If you mean on the outside, that is incorrect. It depends on the species. A Haas avocado, for example, is ripe when it is black. The way to tell if a Haas avocado is over-ripe is to feel it (gently!!!). If it is squishy, pass it up. Also, if the skin has gone from a pebbly texture to a smooth texture then the avocado is rotting on the inside.

The last ones I bought were black and smooth, right now I have a more pressing problem than a mere fruit, but it would be OT here, so I digress.
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Message 1705903 - Posted: 28 Jul 2015, 9:13:29 UTC - in response to Message 1705783.  

For dinner last night we had pasta tossed with a pesto sauce that I made from basil that we grew in our garden. I threw in some roasted potatoes. Sometimes I throw in green beans as well, but I didn't have any in the garden or fridge yesterday. I topped each serving with some grated Parmigiano Reggiano cheese and some chopped roasted walnuts.

Hmm But why serve your dish with potatoes?
I would serve it with LOTS of pomodoro (tomatoes) and some pasta:)

1 thing about tomatoes is that they give me gout. :-(

Cheers.
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Message 1705912 - Posted: 28 Jul 2015, 10:19:17 UTC - in response to Message 1705903.  

For dinner last night we had pasta tossed with a pesto sauce that I made from basil that we grew in our garden. I threw in some roasted potatoes. Sometimes I throw in green beans as well, but I didn't have any in the garden or fridge yesterday. I topped each serving with some grated Parmigiano Reggiano cheese and some chopped roasted walnuts.

Hmm But why serve your dish with potatoes?
I would serve it with LOTS of pomodoro (tomatoes) and some pasta:)

1 thing about tomatoes is that they give me gout. :-(

Cheers.

But tomatoes belong to the same family as potatoes (Solanaceae).
Gout? Tomatoes is not the cause.
I Think you know why you may suffer gout.
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Message 1705915 - Posted: 28 Jul 2015, 10:27:16 UTC - in response to Message 1705912.  
Last modified: 28 Jul 2015, 10:27:33 UTC


But tomatoes belong to the same family as potatoes (Solanaceae).
Gout? Tomatoes is not the cause.
I Think you know why you may suffer gout.

I know only to well why I suffer gout when I have too many tomatoes, citric acid, I also get it from having too many oranges as well.

Cheers.
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Message 1705920 - Posted: 28 Jul 2015, 10:48:31 UTC - in response to Message 1705915.  


But tomatoes belong to the same family as potatoes (Solanaceae).
Gout? Tomatoes is not the cause.
I Think you know why you may suffer gout.

I know only to well why I suffer gout when I have too many tomatoes, citric acid, I also get it from having too many oranges as well.

Cheers.

Sounds like an allergic reaction.
But then I don't know much about Medical conditions.
For instance nuts can be very dangerous.
I learnt that in the 90's
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Message 1705924 - Posted: 28 Jul 2015, 11:05:41 UTC
Last modified: 28 Jul 2015, 11:05:57 UTC

Anyone ever had broccoflower? If you like cauliflower and broccoli, it's great! It's a cross between the two, and has the texture of cauliflower, with a gentle broccoli taste.
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Message 1705942 - Posted: 28 Jul 2015, 12:55:33 UTC - in response to Message 1705924.  

Anyone ever had broccoflower? If you like cauliflower and broccoli, it's great! It's a cross between the two, and has the texture of cauliflower, with a gentle broccoli taste.

Broccoflower? Nope, I buy frozen veggies with its two parents inside that is mixed with carrots.

Cauliflower / Broccoflower.
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Message 1705949 - Posted: 28 Jul 2015, 13:08:56 UTC - in response to Message 1705942.  
Last modified: 28 Jul 2015, 13:09:14 UTC

carrots


That reminds me - I need to buy some fresh ones. I like sliced raw carrots.
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Message 1705952 - Posted: 28 Jul 2015, 13:13:15 UTC - in response to Message 1705949.  

carrots


That reminds me - I need to buy some fresh ones. I like sliced raw carrots.

So did Mr Ed, though He liked them whole..
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Message 1705955 - Posted: 28 Jul 2015, 13:26:04 UTC - in response to Message 1705952.  

carrots


That reminds me - I need to buy some fresh ones. I like sliced raw carrots.

So did Mr Ed, though He liked them whole..



That's true, but this also reminds me how I don't care for "veggie" flavored snack crackers and potato chips. I love my real raw veggies, and my real junk food. You can't successfully hybridize the two. ;~)
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Message 1705956 - Posted: 28 Jul 2015, 13:30:04 UTC - in response to Message 1705955.  

carrots


That reminds me - I need to buy some fresh ones. I like sliced raw carrots.

So did Mr Ed, though He liked them whole..



That's true, but this also reminds me how I don't care for "veggie" flavored snack crackers and potato chips. I love my real raw veggies, and my real junk food. You can't successfully hybridize the two. ;~)

I hear ya, I feel almost the same way Gordon, though I'd rather have frozen, since then I can just pop a bag on the microwave, nuke the ceramic pan and in 8 minutes they're good enough to eat, just add pepper, no salt or margarine added.
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Message 1705958 - Posted: 28 Jul 2015, 13:35:07 UTC - in response to Message 1705956.  

carrots


That reminds me - I need to buy some fresh ones. I like sliced raw carrots.

So did Mr Ed, though He liked them whole..



That's true, but this also reminds me how I don't care for "veggie" flavored snack crackers and potato chips. I love my real raw veggies, and my real junk food. You can't successfully hybridize the two. ;~)

I hear ya, I feel almost the same way Gordon, though I'd rather have frozen, since then I can just pop a bag on the microwave, nuke the ceramic pan and in 8 minutes they're good enough to eat, just add pepper, no salt or margarine added.



Right. There's so many snack items nowadays that try to appeal to the healthier side of us by showing pictures of vegetables and chips on the bag. It's a rip-off, imo. ~They don't taste good, and they aren't really that healthy, and they're silly expensive.
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Message 1706143 - Posted: 29 Jul 2015, 3:32:36 UTC

Right now I'm enjoying a cold pint of Belgian Chocalte ice cream. It is hot at work with no a/c. The cold ice cream is good going in me. Just wish lunch break was longer.

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Message 1706619 - Posted: 30 Jul 2015, 8:34:07 UTC

Dreamed I was roasting chestnuts.
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Message 1706675 - Posted: 30 Jul 2015, 17:46:07 UTC - in response to Message 1706619.  

Dreamed I was roasting chestnuts.

So that's why it is so warm in My bedroom lately. ;-)
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Message 1706683 - Posted: 30 Jul 2015, 18:09:42 UTC - in response to Message 1706619.  

Dreamed I was roasting chestnuts.

I tried doing that once... not, as the song goes, "on an open fire", but rather in a very hot oven using a cast iron pan. I cut X's in the ends of the chestnuts with a very sharp paring knife and then threw the chestnuts into the pan with a bit of vegetable oil. I did not think that the end product was worth the effort. Even having X'd them prior to roasting them, the chestnuts were still very hard to peel and I thought that they tasted rather bland. Salting them lightly didn't improve them that much.

There are some products (very few, mind you) that I think are better canned than fresh. Canned pumpkin for baking is one of these products. Canned pumpkin typically involves a pureed mix of several different varieties of winter squash to optimize color and flavor. I find fresh roasted pumpkin to be too stringy for baking purposes, even when I use a variety like Sugar Pie pumpkins. I do, however, find fresh pumpkin to be vastly superior to canned pumpkin when used in soups and curries.

Canned chestnut puree also works well in baking. I use jarred chestnuts for very occasional tortes and there is a Christmas cookie recipe Eric likes that calls for canned chestnut puree.
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Message 1706706 - Posted: 30 Jul 2015, 18:56:21 UTC - in response to Message 1706683.  

Mom like Canned Pumpkin as well, Libbys, though for years up until She couldn't do it any longer, She made Her own flaky crusts, by hand, then She switched to premade crusts.
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Message 1706723 - Posted: 30 Jul 2015, 19:39:06 UTC

The best, and the worst, roast chestnuts were from street vendors in Hong Kong.

The best I've managed at home, well on the boat, was on the red-hot embers of a wood fire; doing them, as you did Angela, in a pan on the stove, doesn't work anywhere near as well.
Done over the fire the skins really did fall off very easily, and the nut had a distinctly smoky, nutty flavour, the stove top ones lack the nutty flavour.
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Message 1706725 - Posted: 30 Jul 2015, 19:43:59 UTC

The best roast chestnuts I had where from street vendors in Rome.
Very nice in a chilly december evening.
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