Posted on 08/02/2016 4:58:28 PM PDT by Jamestown1630
We have a ‘carrot issue’ in our household. Whenever we go grocery shopping, my husband throws a big 2-pound bag of carrots into the cart.
When I tell him that we already have a bin full (from his previous purchases) his response is, ‘I think I used some of them’ or ‘It’s ok, they last a long time’; and then he blithely wanders off, singing along with the Muzak, toward the meat counter - where he will find Great Deals on meat that we also don’t need, and for which there is no room in the freezer ;-)
If we were not small-scale preppers and usually stocked sufficiently for any adverse event, I’m convinced that my husband would be one of those people rushing to the store at the hint of a snowstorm, where you’d find him standing stoically in line with milk, bread – and a big bag of carrots. I haven't figured this out, yet... it sort of reminds me of my father's insistence, every year when I was growing up, that we buy extra 'icicles' for the Christmas tree, because "there might be a war". (My father grew up when tinsel was actually made of metal :-)
Some things are just mysteries. BUT: I have two favorite ways of eating carrots. My husband puts them under his pork roast, along with onions, where they come out wonderfully coated in the caramelized fat and drenched in the juice from the pork; and I love this recipe, which I’ve posted before: Carrots with Walnuts and Calamyrna figs (I buy nuts at Costco, and often use pecans in this recipe instead of walnuts):
https://www.youtube.com/watch?v=QHmw1sN9PXE
Another root vegetable that we have been using a lot is the lowly Radish, usually relegated to being sliced into a salad, or just used as a decoration. I think I first saw Jacques Pepin preparing raw radishes with butter and salt; and we’ve recently found a wonderful salt to use in an application like this: Grey Celtic Sea Salt. We tried it because of the purportedly superior trace mineral content, and it really is a nice salt. So far we’re using it as a ‘finishing’ salt, but will be incorporating it into our cooking as well.
Here is a recipe for the ‘butter-dipped radishes’ which are great to have along with other appetizers for drinks:
http://honestlyyum.com/13411/butter-dipped-radishes/
-JT
Excuse that spelling. Consider it like sammich.
I’ve used a version of this recipe; it’s very good with Tzatziki sauce:
http://www.epicurious.com/recipes/food/views/zucchini-patties-with-feta-238266
LOL! Someone a few weeks ago posted this book; but I think I read in the reviews that it doesn’t work with modern cars because the engines don’t get as hot on the outside:
thanks ! I’m going to try this!!!
Whomever/Whoever created this thread should be given a FR GOLD MEDAL if there ever was one.
I really enjoy sharing my limited knowledge, my mistakes and triumphs in the kitchen with others.
imho it’s the sanest place to be during this extremely stressful time of voting Our Next President of the United States Donald Trump 2017!!
I became a lurker in the late 1990s, and as far as I can recall there has always been some form of cooking thread, managed by different people.
I do try to keep this one free of politics, especially as I officially arrived on the scene just prior to a very contentious time on FR. I think we can disagree even vehemently about politics, and still share an issue like food and cooking in a friendly way - it’s a very basic, human thing that transcends politics.
Hopefully the worst ‘fight’ you’ll ever see here, will be over the sacred issue of Barbecue ;-)
-JT
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