tag:blogger.com,1999:blog-12774302.post6210047151702496449..comments2023-10-12T07:26:45.479-07:00Comments on I'm Mad and I Eat: Salty, Wintry, Buttery Stewcookiecrumbhttp://www.blogger.com/profile/00741894180391507513noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-12774302.post-27527036803456611312007-12-28T17:07:00.000-08:002007-12-28T17:07:00.000-08:00Oh, right! Vegan! So you wouldn't have known.Yup, ...Oh, right! Vegan! So you wouldn't have known.<BR/>Yup, dang salty.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-37001387636212936092007-12-27T22:52:00.000-08:002007-12-27T22:52:00.000-08:00I am really surprised that English butter is salty...I am really surprised that English butter is salty! Nothing else here is salty enough for my taste. I've taken to bringing salt to the cinema, to salt my own popcorn properly. <BR/><BR/>I guess that's because I don't add butter.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-72975706589037026442007-12-24T13:38:00.000-08:002007-12-24T13:38:00.000-08:00Anna: Sometimes if I know the resulting sludge is ...Anna: Sometimes if I know the resulting sludge is going to be deplorable, I'll just photo the raw ingredients in some adorable arrangement... Cheating!cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-37910401458434162072007-12-23T12:43:00.000-08:002007-12-23T12:43:00.000-08:00I made a veggie soup today that I didn't take a ph...I made a veggie soup today that I didn't take a photo of since it gets whirred into a sludge look... good idea to take the photo before everything cooks down!Anna Haighthttps://www.blogger.com/profile/01322505190424736466noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-92198934563143134382007-12-22T10:34:00.000-08:002007-12-22T10:34:00.000-08:00Morgan: Yes, yes. French butter. It has... flavor!...Morgan: Yes, yes. French butter. It has... flavor!<BR/>I found a quick method for culturing cream before you churn it into butter: stir in some yogurt (I've got a particularly delicious buttermilk I might try) and let it sit out overnight. Then churn, and sqeeze the whey out.<BR/><BR/>Chilebrown: Marrow beans are plump and tender, and yes, meaty! These came from Rancho Gordo.<BR/>Bean Sprout is frisky and well, thank you.<BR/>Merry Christmas to you and Ms. Goofy.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-32956736927997225522007-12-21T21:09:00.000-08:002007-12-21T21:09:00.000-08:00Marrow Beans are my new favorite beans. I tried to...Marrow Beans are my new favorite beans. I tried to grow some this year with no luck. I think these beans, are and will be a new/old fad. Tierra Vegetables at Ferry Plaza sometimes would have them fresh. What a treat! You could cook them with a few other veggies and get a "Meaty" taste treat. I hope Bean Sprout is all better! Peace, PaulChilebrownhttps://www.blogger.com/profile/02321501332367002893noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-51825131521372887152007-12-21T16:30:00.000-08:002007-12-21T16:30:00.000-08:00I'm sure you already know this but French butter! ...I'm sure you already know this but French butter! OOOOh, so tangy, nothing like anything else. I think a special culture is used, like the vermont cheese butter. mmmmmm.Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-24445949466181886352007-12-21T15:46:00.000-08:002007-12-21T15:46:00.000-08:00Bri: You're right about photo-ing sludgy food. Tha...Bri: You're right about photo-ing sludgy food. That's why I took this picture before the veggies cooked down.<BR/>And, alas. English butter! Not very local. (But the leek came from my backyard.)cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-18694853966169143302007-12-21T15:40:00.000-08:002007-12-21T15:40:00.000-08:00Your stew sounds great! I've been in much more of...Your stew sounds great! I've been in much more of a throw-everything-together-and-call-it-a-meal mood lately. Unfortunately, that doesn't make for very pretty food styling in photos. Kudos on your dedication to local and homegrown through the winter. I know it's not exactly frigid here, but still.Brihttps://www.blogger.com/profile/01198354106187448775noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-86588227679141669682007-12-21T15:30:00.000-08:002007-12-21T15:30:00.000-08:00CEF: I cannot *wait* to read about your Vermont bu...CEF: I cannot *wait* to read about your Vermont butter. I presume it uses a cheese culture. Wish I knew how to do that myself.<BR/><BR/>Chris: I'll take a wild guess. You're on an island, but it's far from tropical. Right? Merry Christmas, love.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-90482073899341101952007-12-21T14:50:00.000-08:002007-12-21T14:50:00.000-08:00You know who might be on a tropical island, but th...You know who might be on a tropical island, but there are others who aren't but I won't tell!!ChrisBhttps://www.blogger.com/profile/06958330170295676200noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-37851577822936790442007-12-21T14:21:00.000-08:002007-12-21T14:21:00.000-08:00sounds to me like that butter is wayyy too salty. ...sounds to me like that butter is wayyy too salty. i know i know - i'm a genius.<BR/><BR/>but hey.... pssssst<BR/><BR/>"vermont butter and cheese" butter with sea salt - all wrapped up in a ball of blue and white checked paper, with the crunchy flecks??? so friggin good. i'm posting about it this weekend. that with good bread and radishes... lord have mercy...michael, claudia and sierrahttps://www.blogger.com/profile/10466840130053606273noreply@blogger.com