Morfydd St. Clair

It’s been (cough) 30 years since my metallurgy classes, but I think they’re still safe.

At high enough temperatures they could warp, or even oxidize, but that’s just rust that can be scraped off.  They might lose their structural integrity, so they could break unexpectedly.

I’d be more worried about starting a fire with whatever was in the pot, or at least setting off your fire alarms.  And you’re probably getting more toxins from the gas stove than you ever could from your pots.

(Edited to add: I love old Revere Ware! At least donate it to charity!)

My understanding is that salting/draining/rinsing eggplant is to reduce bitterness, not flatulence.  But most modern eggplants aren’t very bitter, so you can skip it.

Fuschia Dunlop wrote the first Western cookbooks of Szechuan cuisine, and this is her favorite recipe: https://andrewzimmern.com/recipes/fuchsia-dunlops-fish-fragrant-eggplant/

(Fish-fragrant is a weird Chinese term and has nothing to do with fish.  She explains it in the recipe.)

Pearl Sutton wrote:

Morfydd St. Clair wrote:
(Most of) my spices are in similar cans with magnetic backs, stuck to the side of my refrigerator.  (This iteration uses IKEA Grundig, which is expensive and I think discontinued, but I did a DIY version years ago with jewelers cases from… Lee Valley?). Highly recommend!

But this is a great variation on the theme!  Brava!

The metal containers do stick to magnets.
Not sure what's going in them, but it still all looks to me like a display rack, if I took a display to sell stuff. Which I have done before.
Not sure what I'll put in the cans. Got about 40 of them, new, clean.

:D

I am so jealous!  I really recommend them for spices - easy to see what you have, grab a stack for a recipe, etc.

On the side of the fridge that gets warm and more light, live: Table salt, sea salt, black pepper, white pepper, garlic powder, onion powder.  They get used quickly enough that heat and light aren't a problem.

The other side of the fridge has, uh, 36 spices listed alphabetically.  Facing it I attached a steel plate to the side of my Hoosier and it holds 16 spice mixes, also alphabetically.  (Easier for me, and also when I ask the bf for something.). There's much less light and heat and I just have to cook more to use it up quickly! :)

(And I still have a stash of obscure things that get used once in a while, and the asafoetida lives in the freezer securely wrapped.)

My daily cup is made with the AeroPress, which I’ve had for more than 16 years.  I bought a metal filter (back then from some fancy coffee shop) and I’ve had to replace the rubber gasket (about $6) once.

I’ve loved Turkish/Greek coffee (be careful who you’re using which name in front of!) and have an ibrik, but it’s a lot of caffeine and more work.  I’ve recently discovered Dibek coffee, roasted with spices and mellower, also made in an ibrik but a bit faster, so that’s my new treat.

(I also have a French press and a Vietnamese drip machine that don’t get enough use.  And the bf drinks instant - ick, but the glass jars are so useful!)

For people in Europe, I got mine from Lubera.  He has a few bred by a Ukrainian researcher - specifically I picked Ukraine Freedom, which is supposed to be both sweet and thornless.  We’ll see… (The thorny male is tucked into a corner that I don’t need to get to often; the three females are more accessible.)

They’re probably not getting enough sun, and while they’re growing, they’re kind of flopping over.  Should I stake them? Fertilize them?

Morfydd St. Clair wrote:

r ranson wrote:I don't suppose anyone lives where the dandelions are in leaf and can snap me a photo?

I’m now feeling weirdly justified for buying dandelions at the garden center.

They need repotting, and more water, but they’ve been tasty to clip into dishes.

r ranson wrote:I don't suppose anyone lives where the dandelions are in leaf and can snap me a photo?

I’m now feeling weirdly justified for buying dandelions at the garden center.

Pearl Sutton wrote:I was at a thrift store, picked up some metal cans with clear tops, and look! They fit nicely!!

OooOooOooh.  I love it!

(Most of) my spices are in similar cans with magnetic backs, stuck to the side of my refrigerator.  (This iteration uses IKEA Grundig, which is expensive and I think discontinued, but I did a DIY version years ago with jewelers cases from… Lee Valley?). Highly recommend!

But this is a great variation on the theme!  Brava!

Ela La Salle wrote:

Derek Thille wrote:Red mangels can be found at Heritage Harvest Seeds in Manitoba...it didn't occur to me to check whether they are out of stock though.

I see that Incredible Seeds also has them (a bit more money, but many more seeds in the packet.

Locally, T&T Seeds carries Red Mammoth in quantities up to 1 kg.

I don't know HOW I missed the above post (lights on, nobody home!).
While I was searching for seeds, those companies never came up in my search. However, just few minutes ago I clicked on Harvest Heritage seeds (in Manitoba) and placed an order for seeds I was looking for.  Now, it's just waiting... LOL
Thank you!

Huh, listing them as not for human consumption is weird.

I’m so glad you were able to find a source!

Ela La Salle wrote:Very Interesting! Thank you. I would like to know which one (root and green tops)  is for human consumption if anyone knows and had experience eating it. I would appreciate some help, and thank you.
I've been trying to research this vegetable but conflicting information boggles the mind.

I’m pretty sure all Beta vulgaris varieties are edible by humans.  They just may taste better or worse.  Searching for “fodder beets seeds” seems to work.  Sugar beets would also work. I’ve never tasted either as a vegetable.

Amusingly my German teacher and I were going over a list of verbs today, one of which was “mangeln”, or “to lack”.  Which explains one of the names for this plant: “Root of Scarcity” - a direct translation. Definitely a famine food.