Jordan Holland

Cannin' 'maters!

I think it has different names: colander strainer, colander juicer, tomato colander, etc. Basically it separates stuff that can fit through the holes from stuff that can't.

greg mosser wrote:yup! it’s the top three i would have gone for!

I must have gotten them too late, because I typically try the widest range possible when trying new stuff. I need to get out and check for some.

greg mosser wrote:i’m intrigued now, that you find the various parts to taste different. did you do actual, open flowers? i’ve only ever done flower buds, aka milkweed broccoli.

I think it was like the bottom three or so in this picture that I cooked. I do need to try younger ones.

greg mosser wrote:in my experience, the shoots, buds, and pods all taste the same. i guess i would accept asparagus/green bean. i usually say ‘a nuttier asparagus’.  this is common milkweed, Asclepius syriaca.

also, for what it’s worth, common milkweed regularly gets 4.5 feet tall here. as far as i know, giant milkweed is a mostly tropical shrub, in an entirely different genus, Calotropis, native to southern asia and central africa.

You are correct! I apparently confused Butterfly Milkweed with Common Milkweed, and Common Milkweed with Giant Milkweed. So it is Common Milkweed  I have been using. Sorry for the confusion.

Giant milkweed grows like, well, a weed here. The shoots when they first pop up are one of the best tasting wild edibles I've ever had (don't confuse them with dogbane). I read that they taste like a cross between asparagus and green beans, and I would agree that's a pretty good description. I usually sautee them like I would asparagus. I tried the flowers, and I have yet to find a way to choke them down. I know I boiled them, and I think I deep fried them in tempura too. Yuck! Maybe I just need to experiment more. The pods are supposed to make an exact replica of mozzarella cheese from the silks before they mature, but I have yet to duplicate this. Maybe it's just common milkweed that works? We have some common milkweed but it is more scarce and much smaller. I may have to look for some.

I have found the amount of abuse plants can take is inversely proportional to how much you want them to live.

It looks like you're coming along well with your place! Have you looked into any of the PEP projects? You will probably be doing some of the stuff anyway, and it looks like you already want to document your progress. Could be fun getting some badges...

I played with poke a lot as a child. I do recall the color fades more than I expected; it's very vivid when fresh. The berries are the least poisonous part of the plant. I have read the berries are even eaten in very small amounts as a preventative for cancer. I've never noticed any issues from contact with skin from any part of the plant on myself.

If I understand you correctly, these are two antithetical ideas long known to epistemology.

The first is called "a posteriori knowledge." It's basically knowledge that cannot exist without having been built on something.

The second is "a priori knowledge." It is basically knowledge that is self-evident based on what is before you.

I think the first is pretty accurate, the second is correct, but maybe a little vague for your topic. Maybe something like "object-imbued knowledge," or adding a word or two to the standard terms to make them more descriptive.  Even if a little vague, standardized terms might make it easier to convey ideas to others in more formal settings, like presentations. Plus latin makes you sound smart!

Jay Angler wrote:r ranson wrote:

1/2 tsp each mustard powder, hot paprika, garlic powder

Commercial garlic powder is likely fine, particularly if it's a little old, but this might be a good time to mention that garlic is known to kill, or at least discourage microbes, so many people put it on top of the loaf after the loaf has risen so you don't kill your baby yeasties - been there, done that trying to make garlic bread with fresh garlic when I knew less about microbes!

This can be true of many spices. I've found fresh bread yeast to be pretty resilient, especially if it's proofed before coming into contact with stuff that might deter it. Another reason to sprinkle stuff on the surface is that I've found it takes way more than I would expect added to the dough to actually be able to taste it. Same for cheese. Mozzarella seems to just add a little moisture, maybe a little cream taste. Cheddar really surprised me at how little taste it added. I even had a french recipe for some buscuits with Le Gruyere cheese, and it added little. I've always shredded it, but I've been meaning to chunk some and try that but haven't yet. I think the small slivers kind of dissipate into the bread and maybe the taste is driven off by the steam from cooking. I wonder if the kneading would break up the chunks? Maybe freeze them?