What Are You Eating?
- Thread starter Brute
- Start date
Me three @SteelHeadDave - I'm even more in the dark as I never have heard of harvesting any part of a cattail. (I remember "you ever eat a pine tree".)
My grandma made the real thing back in the day…dried chipped beef in a jar. I’ve been wanting to do an update on this dish for many years…prosciutto and bechamel over a toasted brioche bun
Cattail flowers have a very short window of harvesting opportunity. This is generally the time of year to do it. You can harvest them while they are still in the shuck (think corn on the cob) or slightly after they emerge which is my favorite time as the male parts (upper portion) will start filling with sweet pollen. At this stage the male part will be soft and sweet. The lower (female part) has somewhat of an artichoke flavor. This is the part of the flower that eventually turns into the “corn dog” later in the season.
My favorite way to prepare them is by wrapping them in foil with salt, a little garlic and a generous amount of butter. Roast in oven or on a grill. There is a solid core through the middle of the flowers and you basically eat like corn on the cob. The male part when filled with pollen is reminiscent of a sweet fritter.
I’ve never had it…might have to give it a try
My new go to easy peasy fast dinner. Ramen with previously grilled chicken, some chili crisp, and a handful of organic greens straight out of the package. The new momofuku ramen, in the soy scallion flavor is really good! It's available at QFC and Amazon. It's a little more expensive than cheap Ramen at about $2.50 a package, but it's superior and has all natural ingredients.
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Sourdough buttermilk French toast with bourbon barrel aged maple syrup and fresh berries from our garden.
FinLuver
Native Oregonian…1846
For the WIN every time…!!!
Love mapo tofu!
A friend of mine knocked on the door the other day and surprised me with eight or nine frozen lingcod filets and a big piece of halibut. 12+ pounds of fish for us from fish he'd caught two days before somewhere out of Yakutat. The cod filets are had skin on but lingcod skin is thick and comes off easily. Thin slices of the filet, dredged in seasoned flour, egg wash and panko - 375F peanut oil:
Mmmmmm delicious
Potato salad made from last nights leftover grilled russets. Damn good.
Mmmmmm delicious
Potato salad made from last nights leftover grilled russets. Damn good.
Looks delicious! We have the same dishes, part of the first ones we acquired. Costco sold boxed sets of them and we picked the others up as gifts and presents to each other early in our marriage.
I can always tell if my wife likes something I prepared --- she gets seconds.
Pesto sauce with basil from the garden and walnuts from our tree. I squeeze some fresh lemon into the blender as I think it helps keep the chopped basil nice and green. (Pesto sauce served over pasta with grilled fish, coleslaw and sauteed green beans.)
Pesto sauce with basil from the garden and walnuts from our tree. I squeeze some fresh lemon into the blender as I think it helps keep the chopped basil nice and green. (Pesto sauce served over pasta with grilled fish, coleslaw and sauteed green beans.)
A handful of raw spinach in there also helps keep the pesto vibrant green.
I do the same…
HUH! I will have to try that (I think lemon juice helps too with colour).
