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Post by Coolkat on Jun 19, 2024 18:37:56 GMT -8
try this vegetarian recipe: Thanks for this, I'm always looking out for stuff like this.
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rebeccad
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Post by rebeccad on Jun 20, 2024 5:12:47 GMT -8
All the kale chips I’ve tried have had a taste that I find really off-putting. I don’t know what it is about the drying process, because I’m happy to eat fresh kale. It’s been a while, though. Maybe I should try again.
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sarbar
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Post by sarbar on Jun 24, 2024 10:20:45 GMT -8
For those of you with dehydrators try this vegetarian recipe: Yeah, I used to make a similar version back in the day. We can't keep cashews in the house now. Our youngest is severely allergic to them. Cashews are actually pretty scary - for they contain a toxic substance in the outer covering that leaves the harvesters with chemical burns on their hands and arms (and are primarily poor indigenous females with little education). Anyhow, cashews DO taste great and are soooo buttery. But I don't eat them anymore.
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sarbar
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Post by sarbar on Jun 24, 2024 10:22:53 GMT -8
All the kale chips I’ve tried have had a taste that I find really off-putting. It's the concentration of the kale. For giggles, last year, I dried an entire dehydrator packed full of kale, then ground it down. Just smelling the mason jar was like snorting an intense lawn up one's nose. Lol. It was truly awful. I'd also say when it's grown matters - hot weather really increases the "potency" if you will. Like right now? I can eat kale raw on the farm, it's great. Love kale flowers. But in August...not so much.
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balzaccom
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Post by balzaccom on Jun 24, 2024 10:52:16 GMT -8
My wife has focused some of her considerable talents (she's a retired professional chef) on making kale taste better. She's had some success adding garlic, vinegar, and bacon.
Then again, what isn't improved by adding a little bacon?
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swiftdream
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Post by swiftdream on Jun 24, 2024 13:14:08 GMT -8
When girlfriend makes a kale green drink I always tell her to put lots of chocolate in with the spices she uses. Chocolate can fix almost anything. Mexican cooks here use chocolate in a Mole sauce for chicken. We live in the Gadsden Purchase so lots of Mexican influences and people with their culinary knowledge.
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Travis
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Post by Travis on Jun 24, 2024 13:35:15 GMT -8
Then again, what isn't improved by adding a little bacon? Um, someone's cholesterol? Er, was that supposed to be a rhetorical question?
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reuben
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Post by reuben on Jun 24, 2024 15:58:12 GMT -8
My wife has focused some of her considerable talents (she's a retired professional chef) on making kale taste better. She's had some success adding garlic, vinegar, and bacon. Then again, what isn't improved by adding a little bacon? Garlic is also wonderful (I grow my own). A thinly sliced raw clove puts an ordinary BLT right over the top! Vinegar can kill anything, but is also a wonder in Italian and honey mustard salad dressings. Good red wine vinegar (Pommery aged) in the italian, and good apple cider vinegar (I use Braggs, with "the mother") in the honey mustard dressing. Yes, I make my own salad dressings.
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swiftdream
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Post by swiftdream on Jun 24, 2024 16:18:40 GMT -8
Girlfriend also buys us Braggs with the mother. We use that and wine vinegars cooking and I put some in the salad dressing earlier today. Once a month I do a detox with the Braggs.
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Post by Coolkat on Jul 1, 2024 9:42:39 GMT -8
Garlic is also wonderful (I grow my own). I've never grown garlic but am seriously considering it come fall this year. I've got just the spot for it.
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reuben
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Post by reuben on Jul 1, 2024 12:20:44 GMT -8
Garlic is also wonderful (I grow my own). I've never grown garlic but am seriously considering it come fall this year. I've got just the spot for it. filareefarm.com/Or you can just plant some (likely) silverskin from the grocery store. Just know the difference between hardneck and softneck. The rest is gravy.
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sarbar
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Post by sarbar on Jul 7, 2024 7:31:43 GMT -8
Just know Braggs was sold to an investment company. It's not the same anymore, quality wise. I know a lady here who was Patricia's assistant for years.
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swiftdream
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Post by swiftdream on Jul 7, 2024 15:14:30 GMT -8
Just know Braggs was sold to an investment company. It's not the same anymore, quality wise. I know a lady here who was Patricia's assistant for years. I’m not surprised in this age of corporate activity and I wasn’t the one who selected this vinegar. Girlfriend got it and told me all about it including the mother thing. I’m not even sure what that is supposed to do. However that is the vinegar I use to “detox “, mostly for my gallbladder which used to act up like it was going to kill me. From my research a tablespoon each day for three days will dissolve the gallstones. I do this once a month. I was taking a quarter teaspoon of baking soda in a cup of water every morning when awakening but thought that might have caused the gallbladder problems so I quit and do the detox in a mug of something girlfriend gives me right before breakfast followed by a mug of tea. It is too potent to drink by itself and can damage enamel and stomach without the food and drink along with it. I’ve never experienced another attack again. Girlfriend actually figured all of that out and keeps the regiment going. Probably some cheap Four Monks in the gallon jug would do it but I’ll go along with the Bragg’s and just use the other stuff to clean things. lol
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ErnieW
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Post by ErnieW on Jul 7, 2024 17:24:21 GMT -8
To finish a fermented hot sauce you usually need to add vinegar. I use Braggs Apple vinegar with mother for fruit hot sauces like peach habanero. Something a little sweeter than white vinegar. It also makes the heat a little milder. White vinegar brings out the heat more.
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sarbar
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Post by sarbar on Jul 10, 2024 10:55:28 GMT -8
The mother is important ![:)](//storage.proboards.com/forum/images/smiley/smiley.png) However! It is not hard to make apple cider vinegar in fall from apples
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