[ddxbovMQ]

Other delights

Our lawn is full of dandelion greens (radikia). These are traditionally eaten in spring and are a great way of cleansing the liver and getting everything working right.

A couple of days ago I found tiny camomile plants growing in various places but mainly under the day lily plants whose leaves are now about a foot tall. I am going to transfer most of the camomile to sunny places where they can grow and flower. Camomile absolutely love growing under the three lemon trees I have growing in large barrels - it is too cold in winter here for lemon trees to grow in my garden.

The lemon balm and thyme and other herbs are growing nicely. My oregano has frozen (the second in as many years) and I have to buy a couple of plants. Oregano is an essential ingredient in some dishes.

The rosemary is in flower and I have picked some to dry.

I am trying to build a dry stone wall but it's really difficult. It will be about 1 foot high and 10 meters long........................ I have finished about 1 1/2 meters. It will be my summer project as I hope to finish it by the autumn. God willing.

"And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
rose from the dreams of its wintry rest."
- Percy Bysshe Shelley, The Sensitive Plant



Effie

[TobaccoNUE]

Look what I found!

Nina, thank you. This site needs further exploration.

Some of the ingredients for these biscuits would be hard to find but substitutes can be found.

Thank you again.

Effie

[ViagraFeller]

Hi Effie,

It's good to hear from you. Thanks for the quote from Shelly. After being exposed to the benefits of chamomile a few years ago, I planted some Roman Chamomile in a bed in my vegetable garden. That stuff took off and filled the bed and flowered profusely and I felt like a master gardener. This was until I noticed that it grew out of its bed and into the paths and into the other beds . . . and, I realized this is a real weed of a plant. I started pulling it and pulling it. Then I broke one of my gardening rules and filled up my sprayer with a non selective herbicide and sprayed it! It took me a total of three years to eradicate this. After reading your post, and noticing a Chamomile plant back behind my garden that is up this spring (probably from a stray seed) I am thinking about scooping this up and trying some Chamomile in a container this year to get the flowers hopefully without it trying to take over my backyard like last time. :0)

Speaking of "other delights," I have become interested in cooking this past year. My wife has always liked the Food Network. In the past I have wondered why anyone would want to watch shows where all folks do is cook food. I think it occurred to me that there are starving people in the world and how can we have a hobby like cooking and so on . . . But, I watched a few shows last year and became interested. Maybe my newfound interest in grilling and smoking food outside kind of led into this. But, after watching a show about blackened swordfish, I went out an picked up a cast iron skillet and some swordfish and actually made something that was very good! It was all over after this, from there I collected just about every regular pan and pot and dutch oven that Lodge Manufacturing makes and I started trying different cast iron recipes. Since then I have been learning about cutlery and high quality tri-clad cookware and so on and am collecting these things. I watch the Food Network now from the viewpoint of a student. I feel like I am learning much in a short time. I think with my new interest in cooking I will go nuts this year planting different herbs in my garden to use fresh and to dry for next winter.

I met a Greek lady in my area who grows Greek Basil and sells it each year at her church. I don't know what is different about Greek Basil as opposed to any other Basil. I guess the leaves look a little smaller. But, I know the one plant that I got from here a couple years ago grew like mad . . . and I remember it was so vigorous other plants started growing from this one around this one plant. I'm not really sure how that happened actually. But, I hope to pick up a few plants from her this year.

One chef on the Food Network is named Bobby Flay. He said something interesting the other day. He said when he cooks, he likes to cook simply and he doesn't use anything in his dishes unless he can taste it. He was saying don't just put something in a dish because you think it should be there; but, if you do use a particular herb, spice, flavor, or whatever you should be able to taste it. He says, if he uses it he wants to be able to taste it. This sounds right to me and I think I have learned already at this early stage of cooking that most of the time the simpler something is the better. For example, I made some things on the grill last night and my wife made a cold cabbage salad to go with it. she sliced and shredded the cabbage very fine and put it in a bowl. No big deal right? Then to this she added some red onion bits, a miniscule amount of sesame oil, grated ginger, olive oil, and salt. This took her about two minutes. I didn't think this was going to be anything all that great . . . but, this crazy stuff was something special! We had this with chicken and steak and it was really good even though there was nothing to it. I'm not even a big fan of cabbage, but good stuff. I guess I am a fan now. I think this mix she made could be really good on different kinds of meat and fish sandwiches . . . so simple and so good.

I wonder if you have any comments about cooking in terms of being able to taste whatever you use (or not using it). As well I wonder what you think about using herbs in simple ways as opposed to complex dishes and styles of cooking.

There is another show on this network called "Iron Chef." This a competition show between chefs. There is one regular chef on this show who is Greek named Cat Cora and another who is 1/2 Greek. I think I am seeing from these two that more than not, Greek cooking is simple and clean cooking--not complex.

[Futfwrca]

I went out an picked up a cast iron skillet and some swordfish and actually made something that was very good! It was all over after this, from there I collected just about every regular pan and pot and dutch oven that Lodge Manufacturing makes and I started trying different cast iron recipes.

How do you get fish to not stick to cast-iron cookware?

I also use Lodge Man. stuff, and I know my frying pan is properly seasoned because nothing sticks to it. I follow all of the rules for cast-iron like: no using soap, no putting in dishwasher, don't let water sit in it, etc. etc. etc. If I cook omelets or pancakes or whatever-else in there, it is perfectly non-stick, but for some reason whenever I cook fish in there it sticks like crazy! Actually it's so annoying to clean up the stuck fish pieces that whenever I cook fish I do it in stainless steel now. Am I doing something wrong to make the fish stick to the cast iron?

Please tell us how that tri-clad stuff works for you, because I've been curious about it, but it's very expensive so I didn't want to do any experiments with it. It gets 5-star reviews from Amazon, though, so I'm guessing it might be good.

[Vikonbarius]

I'm embarrassed to try to share any cooking knowledge because all I know is what I've read or seen on TV. But, on the fish, it sounds like your cast iron skillet is not the problem in terms of seasoning/condition. So, the only other thing I could offer up is how I learned to do this on the TV show.

The chef said to get your skillet very hot and ready to go before you even think about putting in some oil and the fish. Then he said after you think your skillet is hot enough, wait another 5-10 mins. I guess he is saying most of us put our fish in too early. When it is time to put the fish in the very hot skillet, I really do have the plate of fillets in one hand and the olive oil in the other because when you do it this way it only takes a few seconds for the oil to start to smoke. So, I run the olive oil around the skillet with my right hand and then as soon as I put the bottle down on the counter I am reaching for my fillets in my left hand and laying those down and tapping them down on the pan a little bit with me fingers.

I think it might be important to not mess with them while they are cooking, in other words, don't try to loosen them or move them until you think it is time to turn them. With my swordfish, those were pretty thick fillets, and as you probably know, swordfish is more like steak than fish, so this was helpful with the non sticking. I have noticed that the thinner the fish the more it wants to stick. Like two nights ago I made blackened tilapia and those were thin on the ends and it did take a little extra effort on the thin part with the spatula. I had to loosen it a bit before I turned it. But, even with my somewhat new cast iron skillet the sticking is really not an issue when I do it this way.

You know who might have some good input on this is Paul Cowan. I'm going to "Out-Him" right here and right now. What I mean is through PM's I have learned that Paul has a very good knowledge of cooking and especially BBQ. Do you have anything to add to this Paul about cooking fish in cast iron cookware?


As far as the Tri-Clad Stainless cookware goes Christina, after much research and some agonizing I had myself talked into going whole hog with the All-Clad brand, you know top dollar. I reasoned that I was only going to get one set so I'd get the best. (on a side note this was my reasoning with the Wusthof Cutlery as well). But, then I stumbled upon a brand of cookware called Calphalon Tri-Ply. This cookware is supposed to be identical to the All-Clad in terms of the aluminum core and the gauge of stainless that completes the sandwich. But, instead of being made in the US it is made in China. So, the Calphalon is about 1/4 the price of the All-Clad. As you know you have to watch Amazon, their prices are all over the place . . . but for example the All-Clad 8" omelette pan is 120.00 but the Calphalon 8" omelette pan is 29.00. I had a 20% off coupon for the kitchen store I got my pan at so I got my 8" pan for $24.

I've never used an All-Clad pan before so I can't make a comparison. But, I don't see how a pan could work any better than the Calphalon. It heats up SUPER FAST, it cooks very evenly, and is very easy to clean. I went to a Macy's before I decided to go with Calphalon and compared the All-Clad to the Calpahlon side-by-side. The weigh the same, look the same, etc. I asked the lady in the department what the difference was between these two pans and she said the only difference is one is made in the US and other than that one cost about $100 more. Same warranty on both (lifetime) and you can do the same with both (stove to oven etc)

I plan to collect a whole set of the Calphalon Tri-Ply over the next year or so.

[HsSp82U8]

Rick, thanks a lot for the info! I think the thing I was missing is that I don't wait until the skillet is hot enough, but also I usually add the oil before I turn on the heat. Next time I'm going to try what you said: Make sure it's really hot before I add the oil, and then add the fish right after. It sounds like there's always a little sticking when it comes to fish, from your description, but I think I'm getting way too much sticking.

Did you know that swordfish is one of the most dangerous fish in terms of heavy metal content? I never touch swordfish for that reason. The mercury levels are usually off the charts. Maybe if you eat it on rare occasions it won't do much harm, but I would highly recommend not including it on a weekly basis.

Thanks for the info on the Calphalon Tri-Ply! I'm definitely going to look that up.

And yes, I too am curious what Mr. Paul has to say about cooking fish in cast iron cookware. Paul, after you finish your daily barbecuing, can you please offer us some advice?

[Enliseell]

This part of the discussion might best be done via PM or via an "unoffical" forum, however.

Not a sermon, just a thought ...

Herman

[casinobonbiner]

I think the thing I was missing is that I don't wait until the skillet is hot enough, ... It sounds like there's always a little sticking when it comes to fish, from your description, but I think I'm getting way too much sticking.

A hot skillet (or grill) is essential when frying (or grilling). The sear from the initial contact gives a nice char to the meat/fish and seals it to keep the juices from cooking out. Also, when considering which oil to use, keep in mind that olive oil has a very low "smoke point" and so is not quite as good for frying as something like canola oil which has a very high smoke point (that means it can get hotter before it starts to get smokey). There is always some "sticking" which is why chefs (such as Bobby Flay) who specialize in this kind of cuisine always say, put the meat/fish down on the grill/pan and then don't touch it until you are ready to flip it - then again just leave it, don't touch it again until you are ready to take it off the grill (out of the pan). The crust that forms from the grilling/frying provides stability for the fish/meat and prevents it from falling apart.

Fr David (not a chef - but I do like to cook)

[AdvertisingPo]

Dear Fr. David,
Bless!
Thank you so much for the advice! Now I'm excited to try cooking fish this evening. I especially appreciate the logical explanation of how the charred bottom helps keep the fish intact.

[BiseCreesia]

Did you know that swordfish is one of the most dangerous fish in terms of heavy metal content?
And yes, I too am curious what Mr. Paul has to say about cooking fish in cast iron cookware. Paul, after you finish your daily barbecuing, can you please offer us some advice?

You worry too much. Do you know how big the hook is they have to use to pull one of those monsters into a boat? You'd have a high metal content too if that thing was in you.

I concur with Rick and Fr. David's assessment of high heat before cooking in cast iron. This is essential when cooking cornbread. One tip I would encourage though to help with clean up and avoid excessive sticking is line the bottom of dutch oven with heavy guage aluminum foil [spray it with Pam first]. (yes another heavy metal) just don't eat it Christina!

Paul