#or shallots vs onions

[notbecauseofvictories]

stealingmirrors replied to your post “rolling cookie dough I made a few days ago into...”

that pasta you talked about in the tags sounds actually divine??? would that i could be a friend in your kitchen, that all sounds lovely

...it was really, really good, even reheated in the office kitchen or left on the countertop as I bustled about, working from home.

Honestly, I have yet to encounter a recipe from America’s Test Kitchen that isn’t good, easy to understand, and most importantly, flexible---I have Jamaican beef handpies in the freezer, I’ve left pastry proofing for forty-eight plus hours; even in the recipe below I basically kept stirring and adding pasta water until the cream sauce was exactly the consistency I wanted, no measurements required. I love a recipe so durable that you actually can’t fuck it up, unless you have truly no knowledge of cooking at all, in which case: sorry and also, thank you for supporting the takeout economy.

So in celebration of great recipes and the people who hate them, from America’s Test Kitchen Vegetables Illustrated:

[namedafterflowerstournament]

Botanic Tournament : Chicory Game Bracket !

Round 1 Poll 7

Allium (explanation by the submitter) : "Allium is a genus of monocotyledonous flowering plants with hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives."

[sapphic-luthor]

Answering your in tag question last week: it is indeed hotter than ass out here. Any fun summer recipes? I’m discovering that my meager little cookbook really only has nice hearty recipes that while tasty make cooking even more of a chore than I find it to be when it’s so hot out here. Hope you’re at least staying cool! -SMA

Oh man I hope you’re staying cool, I recommend a great many ice creams above all. But secondary to that, I do have some food ideas that I’ve been making a lot of recently that I’ll stick below the read more here :-)

I love a big huge enormous salad in the summer (and all year round tbh) and I think the best salads are about 50/50 made up of base greens vs. fun stuff. My personal faves are to start with a romaine or romaine/iceberg base and then add:

italian seasoned chicken breast

cherry tomatoes

little mozzarella balls

cooked orzo

sun dried tomatoes

croutons or crispy onions (ideally both)

thinly sliced red onion

dressing (personal fav is a vinaigrette made of lemon juice, balsamic, olive oil, salt & pepper, oregano, and chili flakes)

OR

soy sauce/ginger/white pepper marinated chicken

red cabbage

thinly sliced carrots

cucumber

red bell pepper

sesame seeds

scallions

fresh coriander

wonton strips (which you can airfry out of wonton wrappers in like 3 seconds)

dressing (best is a combo of sesame oil, garlic, soy sauce, rice wine vinegar, honey, and ginger)

Now if you’re not mad for salads, also nice in the summer is

A crumbled sausage + broccoli pasta (i like orecchiette); it doesn’t need to have a real sauce per sé, you can just season however you like and then throw a bit of pasta water, and parmesan in at the end and it’s lovely

Caprese with nice fresh mozzarella (best gotten from the cheese counter if possible). If you ever see san marzano tomatoes buy them immediately and make them into caprese

Veg-based sandwiches, I have a special love for a vegan one that’s got homemade cucumber sriracha hummus, tomatoes and baby spinach. It doesnt sound like much but if you get the hummus right it’s very cool + has a little kick and it’s lovely with nice bread!

Homemade greek gyros— I use this recipe every time and the marinade is actually life changing. Like sometimes I lie in bed and dream about this chicken and I am not even kidding

A pork + pineapple rice bowl, which basically consists of rice topped with; minced pork cooked with soy sauce and sesame oil, long strips of carrot and courgette cooked in a pan with salt + pepper til soft, pickled shallot or red onion (just left in a water/vinegar/sugar bath for 30min or so), and pieces of pineapple right out of the tin. There’s also a light soy/rice wine vinegar/honey sauce that can be thrown over the top— i think the friend i learned the recipe from got it from one of those meal delivery services so it’s likely online (or i can track it down from her for you if you’re interested!)

Hopefully some of those are of some interest to you!! I’ll live vicariously through you and your heat but I hope you stay comfortable and safe friend

[a-real-magical-girl]

Trick-or-treat! 🎃

I'm not sure if this is more of a trick or a treat, but you're getting a soup recipe.

Ingredience:

1 whole butternut squash

3 big shallot or 1 shallot and 1 yellow onion (or both 3 shallot 1 onion, I'm not the boss of you)

King oyster mushrooms (how many? Your heart will tell you)

Garlic cloves (as your heart instructs, probably 6 or more)

1 stick of butter

Ground cumin (2 tbsp ish)

Ground cinnamon (2.5 tsp ish)

Ground ginger (.5 tsp ish)

4 cups of stock of your choice, I tend to use chicken

1/2 cup heavy cream

1/4 Maple syrup (I highly, highly recommend smoked maple syrup like this one: https://sugarbobsfinestkind.com/products/smoked-maple-syrup it adds so much to this soup)

Note: the proportions of this soup are extremely flexible. The written down recipe I made is honestly just guesswork based on my memory of making it over and over again. I always forget to record my actual measurements

0) if you're using a whole squash vs pre chopped, break it down. If you put a whole squash in a 450 degree oven for 15 minutes or so, it makes it much easier to cut.

1) coarsely chop the shallots, onion, and smash your garlic. Cut the mushrooms slightly smaller so they can absorb more butter during cooking. This will be going in the blender later, don't waste your energy cutting things finely

2) fry onions in butter first, then add your assorted alliums. Cook until onions and shallots are soft and translucent.

3) add squash to the onions and whatnot, simmer for about 10 min

4) add spices to squash mix, cook for about 5 more min

5) add stock, bring to boil, boil until squash is nice and tender, then add your heavy cream

6) blend

7) add maple syrup and adjust seasoning as necessary. Salt to taste.

I think I forgot something. I will check in the morning when my brain isn't fried.

[drew-mga2022mi6014]

Research | Effects of Plants vs Pests

via Pinterest

Just as certain types of plants promote the presence of pollinators and other friendly critters in a garden, there are those which repel unfriendly threats as well without the use of chemical sprays. This is the main concept behind the different plants that would be chosen as units for combat in my game.

Allium

Allium are a genus of bulbs which include ornamental onions, chives, garlic and shallots. It is regarded by by many gardeners as a broad-spectrum natural pest repellent. Species in the allium family, notably garlic, emit a sulphureous odor that masks the smell of other plants but is undetectable to humans.

These plants are known to be deterrents for aphids, slugs, cabbage worms, and Japanese beetles. These plants are not particularly fussy about soil type, but do well in Sand and Loam, or any soil that is well drained.

Wormwood (Artemesia absinthium)

Wormwood is a handsome evergreen woody perennial with a strong sage-like odor that is purported to repel various pests such as earwigs, caterpillars, white fly, aphids, flies, and moths. The dried leaves themselves can also be used as a means to deter slugs and snails. However, they are susceptible to ground beetles.

Just as with Allium, wormwood prefer Sand and Loam, but will tolerate other soil types without much issue.

Thyme

While the aroma of thyme is favourable to humans, some bugs cannot stand the smell of it. Thyme is a great ground-cover plant that’s ideal at the front of borders and in containers and planters. It’s easy to grow provided it’s planted in a sunny situation and in free-draining soil – too much moisture will cause it to rot. 

Mosquitos, cabbage loopers, tomato hornworms, and white flies in particular despise the scent of thyme.

Basil

Basil is a handy annual to have on hand that can deter various species of hornworm. Hornworms are notorious for their ability to completely defoliate plants like tomato, potato, tobacco, eggplants, and peppers. These too do well in well-drained soil such as Loam. As well as being a good pest deterrent in the vegetable garden, basil can easily be tucked into flower beds too. In particular, basil is paired with marigold for their colour.

However one downside of basil is that they are incredibly susceptible to slugs, especially as seedlings. It is advisable to avoid planting them after rains or colder conditions.

Marigold

In addition to keeping pests like flies and aphids away, marigolds also carry the benefit of attracting potential pollinators to the garden, such as hoverflies and pollen beetles.

Marigolds also make great decoy plants so are typically used for companion planting. If marigolds are grown near a more valuable plant, the slugs go for the young marigold plants first, which allows some time for other plants to develop and become less prone to slug attacks.

Catnip (Nepeta cataria)

Catmint (Nepeta) is a popular garden plant but studies show that it’s the true catmint (catnip) that does a good job of deterring many pests. It is a versatile plant, being able to be grown in a variety of soils, but it much prefers Loam. The main caveat is that whatever soil the plant is grown in, there must be a good drainage system.

Japanese beetles, aphids, Colorado potato beetles, mosquitoes, and the cabbage looper are among the many pests that catnip deters.

Hardy Geraniums

Hardy geraniums tolerate most soils and care little for specifics, although the general rule of thumb is to make sure the soil is loose. They’re very tolerant and will put up with dry or damp soil, sun or shade. They also happen to be a plant that slugs and snails hate, which are put off by their pungent, hairy foliage. Other perennial garden plants that slugs and snails are repelled by, include rosemary, ferns, lavender, foxglove and stachys.

Nasturtium

Nasturtium are a type of climber that are known to mainly repel whiteflies, squash bugs, beetles, and cabbage loopers. While it can survive most climates, they prefer Sand and Loam. They can be used as a trap crop,

Additionally, nasturtiums also attract hoverflies and beneficial wasps, and these critters can control all kinds of bad bugs.

Dill

Dill makes a good plant when grown as a companion to others such as Dahlia. It's often used as a trap crop which can be used to lure away certain pests from other plants. They are best used in repelling earwigs, cabbage moths, and spidermites, and prefer flourishing in moist, free-draining, fertile soils such as Silt and Loam.

The general consensus is that pests are often deterred by highly aromatic herbs and plants. Some other plants that repel pests are lavenders and mints, which contain the same aromatic properties of the other plants listed above.

[bxbakery]

Shallots vs. Onions: What’s the Difference?

[suntodayseeds-blog]

suntoday spring onion seeds

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[leechloach]

I made these. I thought they were onions they taste like onions but they look like shallots? Are these shallots. I don't care. Biggest guy vs littlest guy. And also there's three pearl onions

[psflavor]

The Well-Stocked Pantry

If you struggle to eat well, you are more than likely among the nutrient-deficient majority - and you aren't getting what it takes to live fit, fueled, and satisfied. Here's the bottom line: We will only eat well and cook well if we fill our pantries with the right foods. Keeping your kitchen stocked with simple, inexpensive ingredients will make weeknight cooking much easier (and more fun!), and makes the difference between quickly and efficiently putting together healthy flavorful foods vs. a meal-time-blues headache or a fast-food nightmare. These are my go-tos for adding a healthy advantage to my shopping cart - and keeping my kitchen pantry, fridge, and freezer ready to prepare a delicious and nutritious meal.

Spice Cabinet Musts

P.S. Flavor!™ Spice Blends, pure vanilla extract or paste, cinnamon or cinnamon sticks, coarse ground black pepper, black peppercorns, Diamond Crystal Kosher salt, and Sugar in the Raw.

Vinegars

Red wine, white balsamic, rice wine, and apple cider vinegars will cover you for salad dressings and balancing dishes. Reduced balsamic is great for a drizzle and flavor pop.

Hot Sauce

Keep a few on hand and add a dash (or two!) into soups, salsas, sauces, sandwiches, and eggs. I especially love Cholula and Sriracha.

Oils

I use extra virgin olive oil for most all my cooking, a more exquisite one for vinaigrettes and drizzling, and a little less expensive one for cooking. Grapeseed and canola oils are good for baking, and nonstick spray makes life so much easier.

Honey and Real Maple Syrup

Add a quick drizzle when you're craving a little sweetness in things like your oatmeal, vinaigrettes, or sauces.

Dijon Mustard

For so much more than sandwiches, it adds a special flavor punch to marinades, rubs, crustings - and is the time-tested emulsifier for salad dressings.

Dried Fruits

Craisins, dried blueberries, and tart cherries bring a touch of sweetness and nutrition to salads, chutneys, and sautés or roasts.

Nuts and Seeds

Toasted pumpkin seeds, almonds, pecans, pistachios, and pinenuts add satisfying crunch and healthy fats to salads, grain dishes, and crumb toppings.

Canned Beans

Keep a few different kinds of canned beans in your pantry. I keep black beans, chick peas, cannellini, red kidney beans, and black eyed peas. Drain and rinse to bulk up soups, salads, or mix with rice and grains.

Brown Rice and Whole Grains

Some grocery stores now stock them ready to heat, but it's easy to do yourself. Cook a large pot, cool completely, and freeze in re-sealable bags. Thaw as needed.

Lower Sodium Chicken, Beef, or Vegetable Stock 

Easy to make on your own, and great to have handy for cooking vegetables and soups.

Pre-cut Vegetables

Look to see if your grocery store has these available in the produce section. They're wonderful to have on hand to steam, stir fry, or microwave. You can also buy veggies whole and portion them into your own personal blends.

Root Vegetables

Red onions, garlic, shallots, and ginger.

Citrus

Think of citrus as a two- for-one. The zest can be used in marinades and the juice can be drizzled over cooked vegetables and used in vinaigrettes. Use a lemon or lime squeezer for easy juicing!

Eggs

Whip up a quick omelet, poach eggs in tomato sauce, fry one for a sandwich or grain bowl topper, or hard-boil a few for quick snacks.

Nonfat Plain Greek Yogurt

Perfect on its own as a snack with fresh berries or the base for a smoothie, overnight oats, or healthy, creamy dressing.

Dairy

Milk (of your choice), light sour cream, and unsalted butter.

High Quality Cheeses

Invest in a microplane cheese grater and add Parmesan into salads, soups, and more. Remember a little goes a long way. We also love to throw pieces of the cheese rind into simmering soups for an umami boost. I keep feta, sharp cheddar, and ricotta on hand as well.

Miscellaneous

Panko, olive oil mayo, low sodium soy sauce or tamari, whole wheat flour, Worcestershire sauce, salsa, and canned Chipotle Peppers in Adobo Sauce.

... and don’t forget your Freezer! 

A powerful resource for keeping fresh food on hand is your freezer! I keep mine well-stocked with whole grain breads, salmon and shrimp, soups, and a variety of meals that I’ve made and saved leftovers from. 

[homechefpectations]

It's another burger meal! I had not intended for there to be back-to-back burger posts, but if you've been closely monitoring my posting intervals you already know that these last few were spread out a bit more than others since my return. The reason for the slow-down was that I lost a meal in this box due to spoilage. It would've been a crispy shrimp with rice meal but, alas, I could smell the shrimp from outside the sealed box and it had to go. What this meant, however, was that I could enhance a the Acopulco-Style Beef Burger with fresh pico de gallo and cilantro-lime fries with some of the unspoiled parts of the shrimp dish. Namely, the pico they have you make for a topping. Now where I'm from, if you're making pico de gallo, then you need something with some kick to bring home that rooster the nom de guerre suggests. On the burger front, the only things setting it aside are this topping, chipotle ranch dressing as a sauce, and Oaxacan cheese. The fries themselves are also standard but topped with lime zest and remaining cilantro. A jalapeño was included for the shrimp meal, yet the pico ingredients provided only had onion, tomato and and cilantro (plus salt and pepper) in lime. Naturally, that jalapeño was rescued to help out the topping here. This was a repeat meal and in looking back, the cheese and onion provided have changed from Oaxacan and Red to Chihuahua and Shallot and then back again. I can't speak to the cheese impact, but the red onion in pico de gallo vs shallot definitely gives it more punch. Did I forget to take an "in progress cooking" picture until the very last second while the buns were broiling (not a euphemism)? Sure did. Still counts. Standard fried egg addition *really* went nicely with the cheese here. Less so with the pico de gallo but not in an overly-detrimental way. Pairing was the Citrus Rescue fruited IPA from the New Belgium variety pack I had. I was worried the orange wouldn't mesh with the lime very well but it enhanced it without overwhelming the more subtle cheese and beef.

[jenroses]

Cheap, low spoon cooking

My cooking tends to start with protein, and because of my food issues, that protein is generally meat, and if you argue with me about that, I’ll block you, because if you want to do a thread on low cost vegan cooking, go right ahead, you’ve got your own blog right there.  Holler if you want more specific instructions for any of these, and let me know whether you just need a basic recipe or “how to for a complete noob to the kitchen” or anything in between. 

1. Chicken

Chicken is at the top of the list for cheap and easy, because it can often be had for less than $1.50 per pound, and because many preparations of it can be done with less than 5 minutes of work (oven time not included.)

Basic: get whole chicken. Preheat oven to 450. Pull out giblets. Sprinkle salt on skin. Roast at 450 for 1 hour. Enjoy crispy skin, tender meat. Same method (shorter cooking time, about 45 minutes) works for bone-in skin-on thighs. With the whole chicken, you can usually make one bird into several meals, by using the meat for one meal, and making soup out of the bones and whatnot for the next meal.   If you get skinless boneless thighs, they’ll usually be a little cheaper than skinless boneless breasts. Don’t roast them, cut them up, drench them in a marinade, and pan fry the pieces. Serve with pasta or rice and stir fried veggies. 

2. Pork

Pork tends to range in price from $2.50 per pound up to $8 per pound. I’m usually getting pork shoulder for about $3 per pound. Shoulder and “country style ribs��� are incredibly cheap and can be pressure cooked (instant pot) or slow cooked into pulled pork with seasonings, or you can get slightly fancier, make a marinade of coconut aminos and orange juice (or apple juice and apple cider vinegar, or rice wine vinegar, mirin, soy sauce, whatever, just make sure there’s some salt and some acid and some sweetness in the marinade to help tenderize the meat), and cut the shoulder roast into 3/4 inch thick steaks, cutting across the grain, then put in a bag or bowl with the marinade overnight. We add onions and garlic and shallots to the marinade because I can digestively tolerate them only if they’ve been soaking in acid of some sort for a while.  My favorite is to marinade in orange juice, coconut aminos, chilis, onion, garlic, etc. overnight, then pan fry the steaks, turning often, until golden brown. The resulting pork shoulder steaks get cut into strips and served a variety of ways--tacos, sandwiches, lettuce wraps, whatever. We usually use about 8 oz per person if there’s no fancy sandwich toppings, and 6 oz per person or less if making wraps or tacos. I have to have a little more energy for this method, and will often have someone else prep the aromatics. 

3. Eggs Even farm eggs, if you live anywhere near a rural area, can be had for less than 50 cents an egg, and regular conventional eggs have been $2 per dozen or less basically as long as I’ve been alive. Basic egg recipes can go from fridge to table in about 5 minutes. I usually get eggs from a friend whose neighbors have backyard chickens, for about $4 per dozen. A good nonstick egg pan + eggs is a fast way to get protein into you without spending all your energy doing it. Over easy, scrambled, omelet, or my kid’s favorite, egg in the hole... all cheap and incredibly fast.

4. Beef Most beef is not cheap, and has been getting steadily more expensive for years. That said, if you understand how to cook various less fancy cuts, and shop at a local butcher, chances are you can get your meat for far less than a typical grocery store. I rarely go for things like ribeye or filet. We’re all about the round roast, chuck roast and flat iron here. Also like the shank. I rarely spend more than $7 per pound on beef, usually closer to $6. But again, we’re shopping at a local butcher who sources meat locally and does all breakdown themselves.  Tricks: Look for a whole flat iron and ask the butcher to cut it. The method I ask for is “Please cut it off the silverskin and then into 6 oz portions.” This eliminates most of the gristle layer, leaving incredibly tender meat with a ton of flavor. The flat iron is from the chuck, but is a specific muscle that doesn’t get used a lot, so it’s very tender. Round roast, tip roast... these can be just salted and roasted very slowly (like, 200 F) if you have a meat thermometer with a probe that can stay in the meat, so that you roast it at very low temp until it comes up to about 110-120 degrees, then you take it out, turn the oven up to like 450, put a rub on the meat, and blast it at high heat until the probe is at 140. Then you let it rest for a while and come up a few more degrees, and what you get is a roast with a crust, as tender as the cut is likely to get while staying pink, which, cut thin, will be fantastic roast beef. If you don’t have a fancy thermometer, we usually start it high, then turn it down without opening the oven and let it go for an hour or so before checking with a cheap thermometer. But you can also cut into smaller pieces, marinade, and stir fry. You can ask the butcher to cut your roast into chunks for stir fry, if you aren’t up to the cutting.

Chuck, shank, and other tough cuts can be pressure cooked into super tender pot roast very quickly. Wine, mushrooms... We use cheap sulfite-free wine and whatever mushrooms are most affordable for this. 

 5. Lamb Lamb can be pricey, but we get a boneless leg roast (grass fed) at Costco for about $6 per pound, which is one of the best prices out there for grass fed meat. We use the roast in one of two ways: We either roast it low and slow like beef, serving it rare, or we cube it and pressure cook it with savory liquids and then serve it with coconut milk and curry paste over rice. So good.  6. Duck Our local Asian markets usually have whole duck for $3.50-ish per pound. It’s outrageously expensive literally anywhere else. Duck doesn’t cook like chicken, exactly... you must score the fat if you want it crispy, which means poking the fat without poking the meat. We roast at high temp, flipping as needed, to get a very crisp duck without drying out the breast. SAVE the drippings and use them in soup, or to cook eggs or potatoes in. Duck fat is like gold. So much flavor. 1 duck feeds 3 of us an indulgent amount of duck.  Cooking gadgets for reducing the amount of physical energy you need to cook things: I never, ever use slow cookers because even used properly they seem to create less flavor than the pressure cooker methods. Pressure cookers are like slow cookers for procrastinators. Things that normally would take all day take an hour. Things that would take a couple of hours will take 30 minutes. The amount of money you can save in cooking beans alone vs. canned will pay for it. Pressure cooker is often the difference between me making homemade stock and throwing the carcass away. They’re also about as efficient at transferring heat into meat as any form of cooking you can get, so the energy savings are not irrelevant. Instant Pot is $70-ish at Costco right now, I’m just saying.  An oven is helpful, but if you don’t have a full sized oven or can’t bend that way, a toaster oven can do a LOT. If you can get one that is large enough to cook a chicken in, you don’t need a larger oven if you aren’t doing large scale cooking. If you have a child who wants to learn to cook, a cheap toaster oven costs about the same as an EZ bake, but is an actual real kitchen device which can do real cooking. Spend a little more and get one with air circulation and a little more interior space if you can afford the counter space and the money.  I know people like air fryers, I’ve not seen the point. Very few things an air fryer can do that a convection toaster oven can’t, and the form factor is better for the toaster oven for cooking a reasonable amount of tater tots. (priorities!)

Food processor: If you find chopping things a barrier, food processors can slice and grate very quickly, and rinse off nicely without a lot of elbow grease. I don’t usually bother, but I have minions who will do chop prep for me. If you don’t, even a small food processor will be less taxing on sore joints than most chopping. If you want to make pastry, a food processor is a must if you have energy issues. 

Knives and a means to sharpen them: dull knives make cooking incredibly exhausting and tedious. Sharp knives make it all work so much better. The base price of the knife is less important than the condition you keep it in, as youtube will be happy to show you in a variety of mesmerizing videos. 

Meat thermometer: Sort by reviews, ignore any where the reviews are suspicious. My strong preference is for digital quick-read ($10ish) OR probe-style leave-in. ($20-ish) You want this for food safety AND so that you can avoid overcooking roasts. 

Cutting board: ideal is something with a groove (prevents juices from flooding the counter and contaminating everything) that runs around the edge. Cheap plastic boards can be convenient, I guess, but are harder to get reliably clean than wood, which tends to kill off germs. My favorites are bamboo. Not terribly spendy, super pretty, work very well. 

The pans I use: 9x13 pyrex baking dish for most of our chicken stuff dark enamel roaster (not huge unless you’re going to do turkeys) for beef roasts (very cheap) large baking trays lined with silpats (both bought at costco, idek, they’re ideal for tater tots and such and don’t get problems with sticking and are easy to clean)  Nonstick PFOA-free egg pan, sautee pan and 11 inch griddle. I think I spent $22 at Target on three egg-type pans of different sizes? Not particularly spendy, but you do need to replace them every 5 years or so. variety of saucepans and pots in stainless (I have cuisnart and Kirkland and they’re fine and last kind of forever barring disasters and sometimes even then. Can be bought second hand.) We use a lot of pyrex stuff because it’s convenient for leftovers and mise en place. If you have someone helping with chop prep, little dishes full of prepped things make the cooking go so much easier. But you can do that in regular dishes too, we’re just fancy that way (and I stg the pyrex breeds in the cupboard.)

I’ll talk starches if people want. 

[livingcorner]

Shallots vs Onions – What is the Difference? and How to Use Them

This scout to shallots vs onions  will answer not only this question but will besides show how shallots are different from early onion types . There are many onion varieties so it ’ mho easy to get confused about them. A common interrogate that I get asked is “ are shallots and onions the same …

Shallots vs Onions – What is the Difference? and How to Use Them Read More »

source https://livingcorner.com.au/what-is-the-difference-between-scallions-and-shallots-1637316368/

[jcruceweb]

Cannabis-Infused Vinaigrette

This is a really cool application for cannabisizing your food: Cannabis Vinaigrette.The recipe below is just for a standard balsamic vinaigrette, though this application can be used with basically any salad dressing that calls for vegetable oil.

Here’s What You Need:

- 1 tsp minced garlic - 1 tbs minced red onion (shallots can be subbed here instead) - 1-2 tsp of basil/oregano blend (dry or fresh, fresh will taste better but you’ll need to blend it a little longer to ensure the herbs are fine enough if using dry, it’s generally a good idea to add a little extra as dry herbs aren’t as flavorful) - ¼ cup of balsamic vinegar (you can sub pretty much any other vinegar here as well) - 1 cup cannaoil (approximately) - Salt and pepper to taste

How to Make Marijuana Vinaigrette:

If you have one, use a blender or food processor for this. You can simply put all the stuff in a dressing shaker and go nuts, but it just doesn’t emulsify as sexy as it will in a blender/processor.Put everything but the oil, salt and pepper into the blender/processor tank and let it run for a bit to ensure everything gets well-mixed.The key to any good salad dressing is the rate at which the oil is added to the blender/processor tank. You want to add the oil very slowly. A good rule of thumb I follow is to never let the thickness of the oil stream be greater than the thickness of a toothpick. Add it in this method until the dressing is as thick as you like it. Less oil means a more watery dressing (and less cannabis) while too much oil might be good for the cannabis percentage, but it will also really thicken the dressing to a borderline mayonnaise.I like to add oil until the dressing is thick enough to coat the tip of my finger. Not so watery that it drips off the tip, but not so thick that you end up taking a lot out with a finger dip. Once the thickness is where you like it, add salt and pepper slowly, mix briefly and taste again. Repeat this until the flavor is how you like it.Goes great with Parmesan!Club Cannabliss Newsletter Be inspired by the unconventional wisdom of our peers and experts as they help us get to a higher state of consciousness.Sign-in and edit your profile. Not yet a Member? Register and claim your spot among the anointed ones! Looking for the Shop?

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Indica vs Sativa. Which type of bud comes out on top? You can decide for yourself as we now dive deep into the world of the various types of cannabis strains.

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[suntodayseeds-blog]

suntoday spring onion seeds

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[canadianpremiumbison]

What is the difference between top sirloin and sirloin tip?

Knowing what part of the carcass Buy bison meat comes from, and understanding the difference, demystifies the experience of buying and preparing a great steak.

Of the eight main sections - or primal cuts - of a carcass, seven yield individual cuts that are tender enough to be sold as steaks. The rib, short-loin and sirloin are the source for the most premium steak house cuts. However, tender and flavorful steaks also come from other sections like the chuck, plate and flank, and the round (hind quarter).

Over the next few newsletters we’ll review cuts from each section of the carcass and give you tips on how to prepare each one for the best eating experience.

Top Sirloin vs Sirloin Tip Though both have sirloin in the name, don't confuse one with the other — these popular bison meat cuts come from different areas of the carcass and have very unique characteristics.

Sirloin steaks and roasts are from the largest muscle of the sirloin, which is a continuation of the short loin. The Top Sirloin is literally located at the top of the sirloin section of the carcass, hence the name. Although relatively lean, Top Sirloin is moderately tender and makes an economical choice for grilling, broiling, sautéing or on the BBQ.

Adjacent to that is the tougher round section where the Sirloin Tip, also known as the Peeled Knuckle, comes from. The round is at the back end, or hindquarter of the bison, which is used for movement so the meat is leaner and less tender.

Sirloin Tip is less tender than Top Sirloin but is the most tender of the round cuts. Because it's low in fat, like a Round Steak, we suggest you marinate for 2-4 hours before cooking, never cook more than medium to avoid toughness, and don't pierce the surface while cooking. It's important to keep all those natural juices in while your bison steak rests.

Did You Know: Butchers often label both these cuts with Sirloin in the name, so be sure to ask if it's Top Sirloin or Sirloin Tip? Both are great cuts depending on your preparation, but Top Sirloin will be a little more expensive.

How to cook the perfect steak:

About 20 minutes before grilling, remove steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 ° F), 5 to 7 minutes for medium (140 ° F) or 8 to 10 minutes for medium-well (150 ° F ).

Don’t poke them with anything but your finger - pricking the steaks with a fork causes the steak to release its juices.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Top Sirloin Steak with Mustard Shallot Sauce

Ingredients

1½ lbs Noble Premium Bison Top Sirloin (1 ”thick)

kosher salt and ground black pepper

2 tsps olive oil

2T Dijon mustard

2 T red wine vinegar

1 shallot, chopped

1 pound green beans

Method

Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.

In a small bowl, whisk together the mustard, vinegar, and shallot.

Meanwhile, steam the green beans until tender, 4 to 6 minutes.

Top the steak with the mustard sauce and serve with the green beans.

Marinated Sirloin Tip Roast with Herbs and Wine Our Sirloin Tip Roast is marinated in dry red wine before being rubbed with seasonings and then roasted to perfection. It's a delicious basic roast bison recipe, and an excellent choice to serve with your favorite mashed potatoes.

Ingredients

1 Noble Premium Bison sirloin tip roast, about 3 pounds

1/2 cup dry red wine1

1/2 tsps salt

1 tsp Cajun seasoning

1/2 tsp paprika

1/2 tsp coarsely ground black pepper

1/2 tsp dried leaf thyme

1/4 tsp dried oregano leaves

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp dried parsley flakes

1 T extra virgin olive oil

Method

About 2 hours before roasting, combine the roast and red wine in a food storage bag; chill.

Combine remaining ingredients in a small bowl about 10 minutes before roasting time.

Take the roast out of the wine marinade and place it on a rack in baking pan. Rub all over with the herb and seasoning mixture.

Roast at 350 ° F (175 ° C) for about 1 - 1 1/2 hours, or until roast is about 135 ° F on a meat thermometer for medium-rare.

Optional Gravy With or Without Drippings: Put 2 tablespoons of pan drippings (or use butter) in a saucepan and place it over medium heat. In a cup or small bowl, combine 3 tablespoons of corn-starch with 3 tablespoons of water and mix until smooth. Add to the drippings and whisk to blend. Add 2 cups of low sodium beef broth or unsalted stock. Cook, stirring until thickened. Taste and adjust seasonings. Serve with the roast bison.

[no-more-ramen]

Caramelizing Tomato Paste: A Time-Bending Chef Trick

Long cooking times let tomato sugars enrich the flavors of any dish, but if you can’t wait for that, caramelizing tomato paste is the perfect cheffy way to let those flavors sing in a fraction of the time. 

When making a tomato based sauce or other dish like a soup or stew, cook tomato paste in the bottom of your pot or pan in a drizzle of olive oil until it smells rich and fragrant and loses that fresh tomato-y tang. Make sure to keep it moving with a spatula and not to burn it, so pay attention to the tomato paste as you work with it.

Then add your aromatics like onion and garlic (or a chopped shallot - mmm!) so they can cook down and caramelize in the tomato paste. Add some Kosher salt and pepper during this step to speed up the process. The salt draws out moisture from the onions and garlic and makes the mixture like a magic aromatic tomato jam. It’s heaven.

Add the rest of your ingredients and cook as normal.

This will make your dish so much richer and you’ll swear it was cooking for HOURS vs. less than that. (Another way you can make your sauce taste like it was cooking for a loooooong time is to use oven-roasted tomatoes, but then it might be TOO good.)

Also, it’s worth it to look for tomato paste that comes packaged in a tube. This style of packaging keeps it much fresher than the stuff that comes in a can because you can screw the cap back on, and it’s much easier to just squeeze it into your dish. Also it saves you from dirtying a can opener and a spoon.

Enjoy!