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Post by fumobici on Dec 24, 2009 22:42:03 GMT
They're called Rocky Mountain oysters and Winnipeg is a long, long way from the Rockies.
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Post by imec on Dec 24, 2009 22:45:59 GMT
Maybe you could get a Care package of mountain oysters from Manitoba. We got Prairie Oysters...
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Post by fumobici on Dec 25, 2009 4:54:13 GMT
Same thing I presume?
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Post by Deleted on Dec 25, 2009 11:27:19 GMT
Received some wonderful dark dark chocolate from friend in San Francisco and also a jar of some candied grapefruit peel and candied ginger,all from my friends garden down the street. I think I will try my hand at candied lemon peel next year and blood oranges if the opossums don't get first.
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Post by Deleted on Jan 1, 2010 19:23:39 GMT
Yesterday, I brought two boxes of macarons from Ladurée to the people working at the nursing home on the night of the 31st.
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Post by Deleted on Dec 30, 2013 12:56:41 GMT
The loveliest and most welcome gifts we received this holiday season were gifts of food. Several homemade marmalades, a wonderful onion/mirliton chutney (bixa, you would go ga ga over this!), preserved lemons, lots of chocolates, several herbal flavored vinegars and oils, elderberry cordial, and lots of baked goodies. Banner year!!
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Post by lagatta on Dec 30, 2013 14:11:12 GMT
Isn't taking preserved lemons to casimira a bit like carrying coals to Newcastle, though far more pleasant?
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Post by Deleted on Dec 30, 2013 15:28:54 GMT
One would think Lagatta. But, I did not have my act together this year to concoct many of the lemon derived delicacies I normally do. The nicest part is that the lemon derived gifts we received were from our lemons as we gave away a slew, it was that good a harvest this year. And, still aplenty for me to do some of the same with.
And, I have found that there are so many variations of preserved lemons as to boggle the mind, that the ones we received will surely be a welcome surprise from what we are accustomed to.
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Post by htmb on Dec 30, 2013 15:30:16 GMT
I received a beautiful jar of honey from my daughter. Her next door neighbor keeps bees and my daughter grows vegetables where the bees spend a lot of time pollinating.
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Post by Deleted on Dec 30, 2013 15:38:48 GMT
OH!!! I too, received a jar of honey from a beekeeper in NY. It's Anise honey, quite unusual. Normally, I can't transport honey because of airline restrictions, but, because I had 2 bags of check in luggage, I was able to bring this jar back.
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Post by Deleted on Dec 30, 2013 18:57:45 GMT
Oh damn, I have not yet bought my traditional New Year's food gift for the nursing home workers for tomorrow. I have to find something that they can snack on -- both the shift that ends at 9 p.m. and also the night staff whom I have almost never seen.
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Post by Deleted on Dec 30, 2013 19:08:23 GMT
You had better hop to it Kerouac!!!. I'm sure there are a gazillion bakeries, confectioneries, you could hit before the 11th hour.
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Post by Deleted on Oct 4, 2014 11:57:31 GMT
It's that time of year when I start planning and concocting my herbal vinegars for holiday gifts. Goodness knows I've collected enough glass bottles. I love playing alchemist in the kitchen when the weather turns cool. On today's agenda is a garlic infused dill vinegar. I will likely put up 8 or so bottles. I've made it several times and it's always a big hit.
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Post by lagatta on Oct 4, 2014 12:06:04 GMT
Sounds lovely. As you may have seen in the Galley thread, I made a venison tourtière for a friend's birthday. Those are also easily frozen.
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Post by Deleted on Dec 5, 2014 13:16:05 GMT
I put up 12 jars of preserved lemons this week. Next will be lemon curd but I need to get more jars.
In the meantime, I received 3 loaves of seeded rye bread from NY yesterday. (we can't get decent rye bread here as I have mentioned before).
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Post by lola on Dec 5, 2014 16:51:21 GMT
Casimira, I admire the use you make of your beautiful lemons. And K2, so good of you to give the nursing home staff Laduree macarons, or really any high class food gift. It seems more usual around here to bring nurses industrial-sized, quantity over quality, megabox of cheap chocolates, thinking they woiuldn't know the difference. Respect!
I'm making another batch of kimchi, planning to give to a few people I think would like it. Also homemade Bailey's Irish Cream, always a hit, and lemon curd this year for selected colleagues. Spiced nuts probably. (Adding to mental shopping list as I type.)
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Post by Deleted on Dec 6, 2014 14:03:45 GMT
Lola, I would love to hear about your kimchee, how do you go about concocting it? Do you bury it?
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Post by lola on Dec 6, 2014 18:07:11 GMT
Hi, Casimira. This will be my 5th batch, and it seems to be a forgiving sort of a recipe, since the online ones vary so widely. I toss in random amts of things, and it always satisfies. I've done one where I used a lot of kosher salt for a day, then rinsed it, and others where I add just as much salt as for the final result. The first kind is faster, I think, and the other kind takes a week or so to ferment. I don't do the really quick kind where vinegar is involved and it's closer to a pickle. I use a gallon wide mouth sun tea jar, sealed, keep on the kitchen counter until it's ready. It has so far kept as long as I need it to refrigerated, but I go through it fast, topping pizza, with brown rice and vegs, etc.
This time I cut bite-sized Savoy and green cabbage, bok choy, daikon cut wide matchstick, thinkly sliced carrots and red radishes, slivered white onions, garlic, kosher salt, fish sauce, sugar, grated fresh ginger, cayenne pepper, hot pepper flakes, and a good squirt of sriracha. Mixed it up well, pressed down to minimize air pockets, and then shake to mix and press it down again daily. As cool as we keep our house I expect this one to take longer than the midsummer kind: maybe a week or 10 days, checking for taste later in the process.
Our town's latest fancy food store is selling pints of home made kimchee for $12.
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Post by Deleted on Dec 6, 2014 23:25:01 GMT
I made kimchi just once and it wouldn't have been bad if I were more patient. But things you have to wait for over a number of days are a complete trap for me. I just can never wait long enough for things to mature.
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Post by Deleted on Dec 7, 2014 3:30:57 GMT
It sounds yum Lola. At the moment all my space and time has been taken up with the lemon "industry" going on in my kitchen but I would like to make a go of the kimchi maybe after the holidays are over. I'd hate to spring something I've never tried before on some poor unsuspecting friend.
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Post by Deleted on Dec 8, 2014 5:57:13 GMT
I'm envious of your lemons, casi, and would love to try making preserved lemons one day. I keep turning down recipes that call for them.
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Post by Deleted on Dec 8, 2014 13:19:29 GMT
You should be able to procure some lemons there lizzy and make your own. Although, there are umpteen versions of how to make them, they are all quite easy.
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Post by Deleted on Dec 8, 2014 15:48:03 GMT
Oh yes, I can have as many lemons as I want, it's just getting the ambition to do it! Could you share your recipe? Please?
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Post by Deleted on Dec 10, 2014 15:25:10 GMT
As previously noted, there are umpteen recipes for preserved lemons. I've tried several, some with decent results, others not so... I will post the recipe I currently use in the Galley. Some may eschew it but, for 15 years or more this has been the most popular and productive recipe I have used. The use of the oil is an added plus in that it can be used to baste, flavor many other dishes.
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Post by lola on Dec 14, 2014 17:23:46 GMT
Kimchi update: several days ago, i was ready to either rinse and drain my jarful, and reseason it, or jettison the whole batch. Two days later it tasted just fine, and still gets better at room temp. Luckily, because I covertly questioned the coworker I wanted to give something nice to, and learned she would not welcome my home made Bailey's Irish cream.
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Post by Deleted on Dec 14, 2014 17:47:49 GMT
I think you have inspired me to open a little tin of kimchi tonight as a gift to myself.
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Post by lola on Dec 15, 2014 13:32:08 GMT
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Post by Deleted on Dec 15, 2014 18:10:38 GMT
Except that I was unable to find the tin of kimchi and I know that I have at least two of them. I have been telling myself that I need to completely reorganise my cans of stuff. I have about five shelves of them, mostly at random.
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Post by Deleted on Dec 15, 2014 18:33:31 GMT
Synchronicity... I spent half of Saturday cleaning out, reorganizing my pantry. It's not a giant space but roomy enough for us. And, after having had long term visitors over the past year, it was a wreck. I'm not real compulsive but, I do like for things to be in some semblance of order. Jeez...there were 6 bottles of balsamic vinegar!!!
Lola, why do you suppose your co-worker didn't want your lovingly made Bailey's Irish Cream. Perhaps she doesn't imbibe. For a number of years T had some first cousins who would make homemade Irish cream. I can't quite forget one Christmas morning when I busted a bottle open to have with my coffee. It snowed that morning, rare for here. It was delicious but, I'm afraid I over imbibed and then remembered I had promised a friend a ride to the airport...Whoops!!! Thank god T. had not imbibed and was able to safely transport my friend to the airport. Half the roads were closed, (people here freak when it snows and do not know how to drive with snow on the roads). Gratefully, my husband, being the road warrior that he is knew how to skirt all the obstacles.
I just today shipped off all my offerings... PHEW, that's over with.
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Post by lola on Dec 16, 2014 22:37:47 GMT
Congratulations, Casimira. That's a lot of lemony love. And a sober husband can be a blessing when there's driving to be done.
My colleague didn't reject my personal Irish cream as such. Through subtle questioning I learned that she didn't care for gifts of alcohol, and doesn't have a sweet tooth. Salty, yes, and brave enough to give kimchi a chance.
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