How Does Your Garden Grow??????

xtsho

Well-Known Member
I use wasabi paste. Love that. Don't like horseradish. Go figure.
I'm assuming you spend the money to get the real wasabi. Have to be careful. Much of what's labeled as wasabi is just horseradish and mustard. Same thing applies to sesame oil. Much of the stuff out there is just soybean oil with a little sesame tossed in for flavor.
 

MICHI-CAN

Well-Known Member
I paid $10 or so for a small tube. No food coloring here. How about the using white grapes with dye and flavoring and passed as cherries in pie filling and ice cream? All too familiar with scams out there. Hormel was selling iguana as canned roast beef in the early 90's. Can't find anything on that story. Scary stuff. And a really smal fine when they get caught playing with our health for profit.
 

SpawnOfVader

Well-Known Member
Ugh well my cukes are flowering like crazy but my cabbage and broccoli are getting chewed up even with the netting. Resorted to misting with NEEM and then nuking it with DE after. Might resort to BTI or something like that if it continues. (cabbage loopers)
 

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xtsho

Well-Known Member
I paid $10 or so for a small tube. No food coloring here. How about the using white grapes with dye and flavoring and passed as cherries in pie filling and ice cream? All too familiar with scams out there. Hormel was selling iguana as canned roast beef in the early 90's. Can't find anything on that story. Scary stuff. And a really smal fine when they get caught playing with our health for profit.
One of the moist disgusting products are those fake steaks made with transglutaminase and scraps. They sell that crap as Filet Mignon and Rib Eye. It's just scrap beef glued together.
 

MICHI-CAN

Well-Known Member
One of the moist disgusting products are those fake steaks made with transglutaminase and scraps. They sell that crap as Filet Mignon and Rib Eye. It's just scrap beef glued together.
That garbage is in everything processed. Lunch meats and sasauges, "pink slime", disgust me the most. I'll stick with cotton butchers twine to keep my roasts uniform.
 

injinji

Well-Known Member
Pineapple made it through the flood.

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So did these "wild flowers" that are in my mushroom mulch. Since they live though floods, I'm tossing all that I pull up on the riverbank. In the summer there is a lot of boat traffic and I do have erosion issues. In a few years this may be covering the riverbank.

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MICHI-CAN

Well-Known Member
Pineapple made it through the flood.

View attachment 4712204

So did these "wild flowers" that are in my mushroom mulch. Since they live though floods, I'm tossing all that I pull up on the riverbank. In the summer there is a lot of boat traffic and I do have erosion issues. In a few years this may be covering the riverbank.

View attachment 4712209
Pineapple? I don't like you anymore. Lemons giving us fits in MI. LMAO. Nice stuff.
 

injinji

Well-Known Member
Pineapple? I don't like you anymore. Lemons giving us fits in MI. LMAO. Nice stuff.
That one sat on the window sill for almost a year. It wasn't that long ago that I planted it in the raised bed. We do have cold that will kill them if not covered. I lose more to the dry weather in the fall when I forget to water them though.
 

MICHI-CAN

Well-Known Member
That one sat on the window sill for almost a year. It wasn't that long ago that I planted it in the raised bed. We do have cold that will kill them if not covered. I lose more to the dry weather in the fall when I forget to water them though.
If I ever get tired of my indoors I could probably do it there. But props. Frozen pineapple just doesn't taste right.

My kid's pride here. Late August from store bought lemon. Same everything. Pain in the butt here. Do able without supplemental in a west window. Some challenges are rewarding. My kitchen LEDS are too yellow. Trees are healthier than appear.

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GreenestBasterd

Well-Known Member
12" cast iron skillet with smoking bacon drippins. Blanched sprouts just charred with salt, white pepper and 4 drops of good fish sauce. Dressed with a light drizzle of good cherry finished IGP BALSAMIC. And a touch of raw sugar dusting.
I’ll be trying that for sure!!!

Cut in half and pan fried/simmered with three cloves of crushed garlic, butter, a little water and salt and pepper, food of the gods
 

Nutty sKunK

Well-Known Member
The last of my peppers. I had yanked the plants and had them hanging in the garage. Thai peppers and habaneros. The Thai were still green as were the habaneros. I'll make some condiments with the Thai and freeze the rest. I'll blend the habanero's into a jerk marinade and freeze it.


Ever tried chill jam before? Works wonders on cold meats/cheese and crackers!!
 

xtsho

Well-Known Member
Ever tried chill jam before? Works wonders on cold meats/cheese and crackers!!
Sounds interesting. I looked at some recipes so I might give it a try. But I'm really a fan of several Thai condiments. I put them on just a plain bowl of jasmine rice.
 

MICHI-CAN

Well-Known Member
The last of my peppers. I had yanked the plants and had them hanging in the garage. Thai peppers and habaneros. The Thai were still green as were the habaneros. I'll make some condiments with the Thai and freeze the rest. I'll blend the habanero's into a jerk marinade and freeze it.


Made my brown eye pucker. Bird chilis? Try pickling in a jar of Mount Morency pepperoncini brine. I assure you it will be treat. Wonderful with jalapenos, onion and garlic also. Just an unknown treasure for cheap and easy. Peace.
 

xtsho

Well-Known Member
Made my brown eye pucker. Bird chilis? Try pickling in a jar of Mount Morency pepperoncini brine. I assure you it will be treat. Wonderful with jalapenos, onion and garlic also. Just an unknown treasure for cheap and easy. Peace.
Not birds. The label just said Thai pepper. The peppers grow down not up like a bird chili. I actually do pickle some with rice vinegar making Nam som prik dong. I make Prik nam blah as well which is chilies in fish sauce. But I've started making my own concoction of thai chilies, fish sauce, rice vinegar, and garlic. It's a delicious condiment and I always have some on hand.

 

MICHI-CAN

Well-Known Member
Not birds. The label just said Thai pepper. The peppers grow down not up like a bird chili. I actually do pickle some with rice vinegar making Nam som prik dong. I make Prik nam blah as well which is chilies in fish sauce. But I've started making my own concoction of thai chilies, fish sauce, rice vinegar, and garlic. It's a delicious condiment and I always have some on hand.

I only know the ingredients. Not names. Mother of the local family store owners is trying to teach me. I love it. An honestly caring grandma holding my hand to shop and get it right.

I know you an cook. More knowledge of Asian than me by far. I just siezed the opportunity to share with those that don't. Maybe give an option to you. LOL.

Here are my 2 favorites. Especially if the wife is cooking. Good with most anything. Will put a row down this year. Too many flowers this go round. 001.jpg
 
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