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The fatal mistake is to not dunk them or run them under cold water because they'll clamp shut like a butthole in cold water if that happens put it aside and move on to the next clam. Also there's a side of the shell that has a bigger groove to get into. Still I think with my shitty vision I have a hard time with it and end up chipping the shells apart. Oysters I can do almost without looking while having a good time talking to others. Clams require all of my focus and take a lot more time. The funny thing when I go pick up bulk oysters in Matunuck I'll usually buy a round for the guys doing the shucking all day at the raw bar and chat them up and they all insist the clams are easier and they'd rather open clams all day than oysters.same here. clams are a bitch to open. sometimes if i have a big batch, i'll TRY to open each one, with about a 50% success rate. so the ones i manage to pop open get eaten raw, the rest make a batch of white clam sauce
Spot on. You try not to wake em up so to speak, and try not to chip that damn edge, cause if you do you’re done lol. But yeah man some folks can shuck a hundred of them, blindfolded, without breaking a sweat.The fatal mistake is to not dunk them or run them under cold water because they'll clamp shut like a butthole in cold water if that happens put it aside and move on to the next clam. Also there's a side of the shell that has a bigger groove to get into. Still I think with my shitty vision I have a hard time with it and end up chipping the shells apart. Oysters I can do almost without looking while having a good time talking to others. Clams require all of my focus and take a lot more time. The funny thing when I go pick up bulk oysters in Matunuck I'll usually buy a round for the guys doing the shucking all day at the raw bar and chat them up and they all insist the clams are easier and they'd rather open clams all day than oysters.
I use the celery greens in everything I use the celery forMan, this pandemic has made us such better and more creative cooks. We got some celery at the farmer's market last weekend and it had a lot of greens on the tips. I noticed they look a lot like parsley. So I say hey wife doesn't this look like parsley and she says yeah man, looks like parsley. The she goes and looks up celery leaves/greens and how to use them and the internet cook thing says use 'em just like you would GODDAMN PARSLEY! So she looks up on the googley thing and then so she makes a celery green and scallion soup with a little labneh to thicken it and I'm eating it chilled and man this is killer.
My mother taught me to use Celery tips in all of the old family Jewish soup recipes for flavor. Almost every soup starts with carrots, celery and Onions. If I’m doing a chicken soup I make an herb bundle with fresh parsley, celery tips and dill that gets tossed in for the last hour.Man, this pandemic has made us such better and more creative cooks. We got some celery at the farmer's market last weekend and it had a lot of greens on the tips. I noticed they look a lot like parsley. So I say hey wife doesn't this look like parsley and she says yeah man, looks like parsley. The she goes and looks up celery leaves/greens and how to use them and the internet cook thing says use 'em just like you would GODDAMN PARSLEY! So she looks up on the googley thing and then so she makes a celery green and scallion soup with a little labneh to thicken it and I'm eating it chilled and man this is killer.
Beet greens are fantastic, indeed, better than beets, IMO. Carrot greens are great too. I'm interested in the pesto recipe, or is it just sub one for the other type deal?My mother taught me to use Celery tips in all of the old family Jewish soup recipes for flavor. Almost every soup starts with carrots, celery and Onions. If I’m doing a chicken soup I make an herb bundle with fresh parsley, celery tips and dill that gets tossed in for the last hour.
Also beet greens can be better than beets!
And my girlfriend has made a killer pesto sauce with carrot greens.
It’s actually pretty amazing how much good useful food Americans tend to waste.
Our kitchen window...Beet greens are fantastic, indeed, better than beets, IMO. Carrot greens are great too. I'm interested in the pesto recipe, or is it just sub one for the other type deal?
Usually celery at the supermarket has so few greens, it just never occurred to me to use them, but this bunch had a bunch.
I just learned that you can take the end of your scallions and stick them in water and they'll grow back, you can do this once or twice. Fucking nature.
Playa Provisions does an amazing kale pesto over roasted heirloom carrotsFor Enframed...
Roasted Carrots with Carrot-Top Pesto
This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.www.bonappetit.com
I've been doing little gem heart salads with arugula sprouts, avo, shaved almonds, dried cherries, feta, and dressing with about a full cup of mint leaves everyday for lunch or dinner. F'ing bomb. Mint dressing is f'ing bomb.
Deboned chicken stuffed with mustard and tarragon has been drying in the fridge since Sunday. Maybe time to cook that tonight before it gets funky.
Blueberry-ginger and cherry-vanilla-ginger water kefir stockpile is adding up rapidly in Grolsch style fliptop bottles. Easier and less messy than booch (and not $4/bottle like k-vita)
Sorry there are no measurements. I eyeball it in the Vitamix. Something like:mint dressing recipe por favor.
do it. spring rolls aren't that difficult and even though they are a little time consuming and will look like sh1t the first few times they will still be delicious.my mint is going bonkers so much that I had to prune it back
I need something to make with it...was considering learning how to make
spring rolls
I'll get some carrots at the FM this weekend and that there is happening. Thanks.For Enframed...
Roasted Carrots with Carrot-Top Pesto
This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.www.bonappetit.com