Comments for Culinaria Eugenius

Comment on fermented mustard greens by drfugawe

drfugawe — Sat, 18 May 2013 03:21:14 +0000

I used to have trouble liking kimchi, but now I think that was mostly due to how crazy hot it was! I made some of my own last year, and controlled the amount of red pepper went in it, and I actually love the ‘matured’ stuff better than the newly made. I was surprised at this since I was using one of David Chang’s recipes (http://drfugawe.wordpress.com/?s=Momofuku), and he said he didn’t like old kimchi himself, but that most Koreans liked the old stuff better. Well, maybe I’m becoming Korean – but it’ll take me a bit more time to get into the really hot stuff. I love my old kimchi right out of the jar, mixed into hot plain rice – I’m afraid of heating it too much and killing all those good bacteria.

Best wishes with your classes.

Comment on fermentation nation: radish kim chi by fermented mustard greens | Culinaria Eugenius

fermented mustard greens | Culinaria Eugenius — Fri, 17 May 2013 18:15:42 +0000

[…] been experimenting with fermented vegetables in small batches. We’re making sauerkraut and red and white kimchi, and tasting a range of wonderful ferments, including fermented mustard greens, my […]

Comment on when life gives you cabbage… by fermented mustard greens | Culinaria Eugenius

fermented mustard greens | Culinaria Eugenius — Fri, 17 May 2013 18:15:39 +0000

[…] I’ve been experimenting with fermented vegetables in small batches. We’re making sauerkraut and red and white kimchi, and tasting a range of wonderful ferments, including fermented mustard […]

Comment on chile weather 2013 by drfugawe

drfugawe — Fri, 17 May 2013 15:48:43 +0000

Only wish I could grow peppers over here on the coast! I have fond memories of successfully doing so about 7 or 8 years ago, when the conditions were right (read, warmer nights) – but every time I’ve tried since, I’ve failed. Don’t even try anymore. As I hear sometimes, Its either a tomato summer, or a cabbage summer – and I think the cabbage summers win out 10/1.

But, what the hell, there are places where lettuce and peas can’t grow worth a damn! There, I feel better now.

Comment on niblets: jack and the beanstalk edition by drfugawe

drfugawe — Sun, 12 May 2013 15:50:11 +0000

Thanks for the heads-up on Kopi-O – can’t wait to try it out!

Comment on eats weeds and leaves: edible spring pruning by Julia Rachel Anater

Julia Rachel Anater — Fri, 10 May 2013 16:41:53 +0000

Thanks for the tip on the snails! I did some gardening one day with a local botanist who was smashing these huge snails with a couple of bricks and I wondered aloud if they might be good for making escargot. Another gardening volunteer suggested they might be exactly the same as those in France, and now I’m convinced that this is a project I need to undertake.

Comment on niblets: here comes the sun edition by mainlymagyar

mainlymagyar — Tue, 07 May 2013 23:09:45 +0000

Great. Thanks for ruining my day! Where is Ryan going?? What a loss…. :-(

Comment on when the greens begin to bore you by Linda Peterson Adams

Linda Peterson Adams — Sat, 04 May 2013 20:44:00 +0000

Thanks for these recipes…I was looking for more recipes for greens. Honey bunny was getting tired of the bacon & onion preparation, the sauteed with garlic and chili oil recipe and the smoky(paprika) greens and white beans combo!

Comment on ethiopian injera in eugene: can. you. dig. it. by when the greens begin to bore you | Culinaria Eugenius

when the greens begin to bore you | Culinaria Eugenius — Sat, 04 May 2013 16:44:10 +0000

[...] Remove the tough ribs from the collards and chop the greens well. Bring a cup or two of salted water to the boil. Boil collards until soft, about 15 minutes, with the lid on. Meanwhile, in a frying pan, melt the butter and cook onions and garlic until soft and golden over medium low heat. Add peppers and cook until soft, about 5 minutes, then add cooked greens and fenugreek leaves or powder. Cook for another 10 minutes. Serve with rice or injera. [...]

Comment on peppery by when the greens begin to bore you | Culinaria Eugenius

when the greens begin to bore you | Culinaria Eugenius — Sat, 04 May 2013 16:44:07 +0000

[...] 4 as a side dish with another Ethiopian stew or two. I use my fermented peppers all winter long as a substitute for local peppers, but you might try freezing Anaheims when [...]