I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed brown
rice, and a little bit of breakfast sausage.

Thanks,
Bob

zxcvbob wrote:
> I've been weeding my garden today, after almost 2 weeks of rain --
> following 2 months of drought. I've pulled up a couple of pounds of
> purslane (there's more out there) and wondering what to do with it. I
> know it is edible and supposed to be very nutritious.
>
> Any ideas?
>
> I'll probably stirfry some of it with onions, hot peppers, steamed
> brown rice, and a little bit of breakfast sausage.

recipes and explanations here

http://www.prairienet.org/pcsa/recipes/purslane.htm

"zxcvbob" > wrote in message
...
> I've been weeding my garden today, after almost 2 weeks of rain --
> following 2 months of drought. I've pulled up a couple of pounds of
> purslane (there's more out there) and wondering what to do with it. I
> know it is edible and supposed to be very nutritious.
>
> Any ideas?
>
> I'll probably stirfry some of it with onions, hot peppers, steamed brown
> rice, and a little bit of breakfast sausage.
>
> Thanks,
> Bob


It's good on salads. And, the stuff's really healthy to eat:
http://www.jacn.org/cgi/content/abstract/11/4/374

"JoeSpareBedroom" > wrote in message
...
> "zxcvbob" > wrote in message
> ...
>> I've been weeding my garden today, after almost 2 weeks of rain --
>> following 2 months of drought. I've pulled up a couple of pounds of
>> purslane (there's more out there) and wondering what to do with it. I
>> know it is edible and supposed to be very nutritious.
>>
>> Any ideas?
>>
>> I'll probably stirfry some of it with onions, hot peppers, steamed brown
>> rice, and a little bit of breakfast sausage.
>>
>> Thanks,
>> Bob
>
>
> It's good on salads. And, the stuff's really healthy to eat:
> http://www.jacn.org/cgi/content/abstract/11/4/374

Aiiiyee, the stuff is a weed here. Make sure you pull it from edible sort of
ground, less insect sprays and so on. I think Logee's carries a foreign
variety that has thicker stalks. The Joy of Pickling has a recipe for
pickling it. Sounds interesting.
Edrena

In article >,
zxcvbob > wrote:

> I've been weeding my garden today, after almost 2 weeks of rain --
> following 2 months of drought. I've pulled up a couple of pounds of
> purslane (there's more out there) and wondering what to do with it. I
> know it is edible and supposed to be very nutritious.
>
> Any ideas?
>
> I'll probably stirfry some of it with onions, hot peppers, steamed brown
> rice, and a little bit of breakfast sausage.
>
> Thanks,
> Bob

Let us know the results.
I get a lot of it here too and I've just fed it to the ducks or
composted it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

zxcvbob > wrote:

> Any ideas?

In Armenia, purslane is widely used raw or blanched in salads with hot
seasonings and also as a herb, like parsley. In salads, it is typically
blanched in salted water, removed with a slotted spoon and allowed to
cool. It is then tossed with finely minced garlic, cilantro and parsley
and served with vinegary dressing (or just vinegar).

Victor

Omelet wrote:
> In article >,
> zxcvbob > wrote:
>
>> I've been weeding my garden today, after almost 2 weeks of rain --
>> following 2 months of drought. I've pulled up a couple of pounds of
>> purslane (there's more out there) and wondering what to do with it. I
>> know it is edible and supposed to be very nutritious.
>>
>> Any ideas?
>>
>> I'll probably stirfry some of it with onions, hot peppers, steamed brown
>> rice, and a little bit of breakfast sausage.
>>
>> Thanks,
>> Bob
>
> Let us know the results.
> I get a lot of it here too and I've just fed it to the ducks or
> composted it.


I tasted a bit of it raw (mainly to see how tough the big stems were)
and was surprised that it is tart; like sorrel, but less so.

Instead of stir-frying it, I blanched some leaves and small stems, and
when they were done I stirred them into some brown rice with a little
chile & garlic paste (the oily kind from a SE Asian market.)

It wasn't /great/ but I'd eat it again. I may look up some Turkish or
Middle Eastern dishes using the stuff, maybe to go with that lamb that's
been in the freezer for a couple of years...

Bob


Bob

On Sat, 25 Aug 2007 23:52:47 +0200, (Victor Sack)
wrote:

>zxcvbob > wrote:
>
>> Any ideas?
>
>In Armenia, purslane is widely used raw or blanched in salads with hot
>seasonings and also as a herb, like parsley. In salads, it is typically
>blanched in salted water, removed with a slotted spoon and allowed to
>cool. It is then tossed with finely minced garlic, cilantro and parsley
>and served with vinegary dressing (or just vinegar).
>
>Victor

I've seen it for sale in Mexican vegetable markets. I wonder if
there's a usual Mexican method for purslane.

BTW, I learned the hard way not to compost it. It takes root and
takes over the compost heap when you're not looking.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

zxcvbob wrote:

> I tasted a bit of it raw (mainly to see how tough the big stems were) and
> was surprised that it is tart; like sorrel, but less so.
>
> Instead of stir-frying it, I blanched some leaves and small stems, and
> when they were done I stirred them into some brown rice with a little
> chile & garlic paste (the oily kind from a SE Asian market.)
>
> It wasn't /great/ but I'd eat it again. I may look up some Turkish or
> Middle Eastern dishes using the stuff, maybe to go with that lamb that's
> been in the freezer for a couple of years...

When I was experimenting with purslane a couple years ago, I found that it
makes a good cream soup that can be eaten hot or cold. I also put it raw
into a sandwich with cream cheese and smoked salmon, or into a BLT with
honey mustard. If I was going to pair it with lamb, I'd consider making
plain lamb-and-potato kabobs, then combine purslane, walnuts, and olive oil
into a kind of pesto to accompany.

Now that I know what to do with it, naturally, I haven't seen it since.

Bob

"zxcvbob" > wrote in message
...
> Omelet wrote:
>> In article >,
>> zxcvbob > wrote:
>>
>>> I've been weeding my garden today, after almost 2 weeks of rain --
>>> following 2 months of drought. I've pulled up a couple of pounds of
>>> purslane >>> clipped
>>> Any ideas?
>>> Thanks,
>>> Bob
>>
>> Let us know the results.
>> I get a lot of it here too and I've just fed it to the ducks or composted
>> it.
>
> I tasted a bit of it raw (mainly to see how tough the big stems were) and
> was surprised that it is tart; like sorrel, but less so.
>
> Instead of stir-frying it, I blanched some leaves and small stems, and
> when they were done I stirred them into some brown rice with a little
> chile & garlic paste (the oily kind from a SE Asian market.)
> It wasn't /great/ but I'd eat it again. I may look up some Turkish or
> Middle Eastern dishes using the stuff, maybe to go with that lamb that's
> been in the freezer for a couple of years...
> Bob


Bob, I think it's nice paired with those soba noodles and whatever else.
Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
or veggies or in the fridge, along with some soup base or broth.
Edrena

In article >,
(Victor Sack) wrote:

> zxcvbob > wrote:
>
> > Any ideas?
>
> In Armenia, purslane is widely used raw or blanched in salads with hot
> seasonings and also as a herb, like parsley. In salads, it is typically
> blanched in salted water, removed with a slotted spoon and allowed to
> cool. It is then tossed with finely minced garlic, cilantro and parsley
> and served with vinegary dressing (or just vinegar).
>
> Victor

Thank you, deeply, for your sage advice on this very important herb.
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley

On Sat, 25 Aug 2007 22:41:42 -0700, Billy >
wrote:

>In article >,
> (Victor Sack) wrote:
>
>> zxcvbob > wrote:
>>
>> > Any ideas?
>>
>> In Armenia, purslane is widely used raw or blanched in salads with hot
>> seasonings and also as a herb, like parsley. In salads, it is typically
>> blanched in salted water, removed with a slotted spoon and allowed to
>> cool. It is then tossed with finely minced garlic, cilantro and parsley
>> and served with vinegary dressing (or just vinegar).
>>
>> Victor
>
>Thank you, deeply, for your sage advice on this very important herb.


"Sage advice"
LOLOL!

Ya shoulda been a comedian.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article >, sf wrote:

> On Sat, 25 Aug 2007 22:41:42 -0700, Billy >
> wrote:
>
> >In article >,
> > (Victor Sack) wrote:
> >
> >> zxcvbob > wrote:
> >>
> >> > Any ideas?
> >>
> >> In Armenia, purslane is widely used raw or blanched in salads with hot
> >> seasonings and also as a herb, like parsley. In salads, it is typically
> >> blanched in salted water, removed with a slotted spoon and allowed to
> >> cool. It is then tossed with finely minced garlic, cilantro and parsley
> >> and served with vinegary dressing (or just vinegar).
> >>
> >> Victor
> >
> >Thank you, deeply, for your sage advice on this very important herb.
>
>
> "Sage advice"
> LOLOL!
>
> Ya shoulda been a comedian.
I am and I have jokes like you:-)
I hope I am not keeping you from your methyl mercury. Please eat all you
want and clear the biosphere of it and you.
Bon appetit.

For serious posters, read about omega-3 fatty acids.
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article >,
> > zxcvbob > wrote:
> >
> >> I've been weeding my garden today, after almost 2 weeks of rain --
> >> following 2 months of drought. I've pulled up a couple of pounds of
> >> purslane (there's more out there) and wondering what to do with it. I
> >> know it is edible and supposed to be very nutritious.
> >>
> >> Any ideas?
> >>
> >> I'll probably stirfry some of it with onions, hot peppers, steamed brown
> >> rice, and a little bit of breakfast sausage.
> >>
> >> Thanks,
> >> Bob
> >
> > Let us know the results.
> > I get a lot of it here too and I've just fed it to the ducks or
> > composted it.
>
>
> I tasted a bit of it raw (mainly to see how tough the big stems were)
> and was surprised that it is tart; like sorrel, but less so.
>
> Instead of stir-frying it, I blanched some leaves and small stems, and
> when they were done I stirred them into some brown rice with a little
> chile & garlic paste (the oily kind from a SE Asian market.)
>
> It wasn't /great/ but I'd eat it again. I may look up some Turkish or
> Middle Eastern dishes using the stuff, maybe to go with that lamb that's
> been in the freezer for a couple of years...
>
> Bob

Sounds interesting, thanks!

I've used Sorrel from time to time just for interest. It's one of the
few "weeds" I allow to propagate since it's a Legume, hence, a nitrogen
fixer.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 25 Aug 2007 15:14:27 -0600, "The Joneses"
> wrote:

>
>"JoeSpareBedroom" > wrote in message
...
>> "zxcvbob" > wrote in message
>> ...
>>> I've been weeding my garden today, after almost 2 weeks of rain --
>>> following 2 months of drought. I've pulled up a couple of pounds of
>>> purslane (there's more out there) and wondering what to do with it. I
>>> know it is edible and supposed to be very nutritious.
>>>
>>> Any ideas?
>>>
>>> I'll probably stirfry some of it with onions, hot peppers, steamed brown
>>> rice, and a little bit of breakfast sausage.
>>>
>>> Thanks,
>>> Bob
>>
>>
>> It's good on salads. And, the stuff's really healthy to eat:
>> http://www.jacn.org/cgi/content/abstract/11/4/374
>
>Aiiiyee, the stuff is a weed here. Make sure you pull it from edible sort of
>ground, less insect sprays and so on. I think Logee's carries a foreign
>variety that has thicker stalks. The Joy of Pickling has a recipe for
>pickling it. Sounds interesting.
>Edrena
>

have you made many things from the book? i have it, but haven't
cooked from it, as i have no garden or gardening friends or other
ready source of bulk vegetables. all the recipes sound great.

your pal,
blake

The Joneses wrote:
>
> "zxcvbob" > wrote in message
> ...
> > Omelet wrote:
> >> In article >,
> >> zxcvbob > wrote:
> >>
> >>> I've been weeding my garden today, after almost 2 weeks of rain --
> >>> following 2 months of drought. I've pulled up a couple of pounds of
> >>> purslane >>> clipped
> >>> Any ideas?
> >>> Thanks,
> >>> Bob
> >>
> >> Let us know the results.
> >> I get a lot of it here too and I've just fed it to the ducks or composted
> >> it.
> >
> > I tasted a bit of it raw (mainly to see how tough the big stems were) and
> > was surprised that it is tart; like sorrel, but less so.
> >
> > Instead of stir-frying it, I blanched some leaves and small stems, and
> > when they were done I stirred them into some brown rice with a little
> > chile & garlic paste (the oily kind from a SE Asian market.)
> > It wasn't /great/ but I'd eat it again. I may look up some Turkish or
> > Middle Eastern dishes using the stuff, maybe to go with that lamb that's
> > been in the freezer for a couple of years...
> > Bob
>
> Bob, I think it's nice paired with those soba noodles and whatever else.
> Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
> or veggies or in the fridge, along with some soup base or broth.
> Edrena

Or you can try this New Mexican way of preparing purslane (verdolaga)

2 cups purslane
4 tbs fat (lard is good here) or 1/2 cup diced salt pork
2 tbs chopped onion
1 cup shredded cooked meat (jerky preferred)
1 tsp ground coriander seed
salt to taste

Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
Season. Cover and cook until tender.

In article >, Arri London >
wrote:

> > Bob, I think it's nice paired with those soba noodles and whatever else.
> > Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
> > or veggies or in the fridge, along with some soup base or broth.
> > Edrena
>
> Or you can try this New Mexican way of preparing purslane (verdolaga)
>
> 2 cups purslane
> 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> 2 tbs chopped onion
> 1 cup shredded cooked meat (jerky preferred)
> 1 tsp ground coriander seed
> salt to taste
>
> Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> Season. Cover and cook until tender.

Serve wrapped in hot flour tortillas? :-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"blake murphy" > wrote in message
...
> On Sat, 25 Aug 2007 15:14:27 -0600, "The Joneses"
> > wrote:
>
>>
>>"JoeSpareBedroom" > wrote in message
...
>>> "zxcvbob" > wrote in message
>>> ...
>>>> I've been weeding my garden today, after almost 2 weeks of rain --
>>>> following 2 months of drought. I've pulled up a couple of pounds of
>>>> purslane (there's more out there) and wondering what to do with it. I
>>>> know it is edible and supposed to be very nutritious.
>>>>
>>>> Any ideas?
>>>>
>>>> I'll probably stirfry some of it with onions, hot peppers, steamed
>>>> brown
>>>> rice, and a little bit of breakfast sausage.
>>>>
>>>> Thanks,
>>>> Bob
>>>
>>>
>>> It's good on salads. And, the stuff's really healthy to eat:
>>> http://www.jacn.org/cgi/content/abstract/11/4/374
>>
>>Aiiiyee, the stuff is a weed here. Make sure you pull it from edible sort
>>of
>>ground, less insect sprays and so on. I think Logee's carries a foreign
>>variety that has thicker stalks. The Joy of Pickling has a recipe for
>>pickling it. Sounds interesting.
>>Edrena
>>
>
> have you made many things from the book? i have it, but haven't
> cooked from it, as i have no garden or gardening friends or other
> ready source of bulk vegetables. all the recipes sound great.
>
> your pal,
> blake
>
Lots actually, and lots more bookmarked. I think pickle recipes are easier
to divide or multiply because they are less dependant on chemistry to work.
That's not quite a true statement, but I think you get what I mean. One can
always tell a favorite cookbook by the dog-eared pages, spots and worn spots
in the binding. This may be one book I'll wear out.
I got a tip from a cookbook that said bypass shopping food sales all over
town to knowing what your closest, favorite store has and take advantage of
their sales. I envy people who live in agriculturally rich areas.
Edrena

From: "Arri London" >
Date: Sunday, August 26, 2007 11:09 AM


>Or you can try this New Mexican way of preparing purslane (verdolaga)
>(clipped Verdolaga recipe)

Thanks so much Arri, I had forgotten the Spanish word for it. My mostly pale
neighbors thought I was crazy for suggesting they could eat the weeds...
There is so much good food for the adventurous.
Edrena

In article >, Arri London >
wrote:

> > Bob, I think it's nice paired with those soba noodles and whatever else.
> > Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
> > or veggies or in the fridge, along with some soup base or broth.
> > Edrena
>
> Or you can try this New Mexican way of preparing purslane (verdolaga)
>
> 2 cups purslane
> 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> 2 tbs chopped onion
> 1 cup shredded cooked meat (jerky preferred)
> 1 tsp ground coriander seed
> salt to taste
>
> Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> Season. Cover and cook until tender.

You realize, I trust, that you just killed 2 cups of purslane and their
health benefits. The omega-3 fatty acids are meant to protect against
heart disease not facilitate it.
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley

modom (palindrome guy) > wrote:

> I've seen it for sale in Mexican vegetable markets. I wonder if
> there's a usual Mexican method for purslane.

See
<http://www.mexconnect.com/mex_/recipes/puebla/kgcodilloaquiahuac.html>
and
<http://www.mexconnect.com/mex_/recipes/puebla/kgpuercoverdolagas.html>

Victor

On Sun, 26 Aug 2007 19:06:18 GMT, "The Joneses" >
wrote:

>"blake murphy" > wrote in message
.. .
>> On Sat, 25 Aug 2007 15:14:27 -0600, "The Joneses"
>> > wrote:
>>
>>>
>>>"JoeSpareBedroom" > wrote in message
...
>>>> "zxcvbob" > wrote in message
>>>> ...
>>>>> I've been weeding my garden today, after almost 2 weeks of rain --
>>>>> following 2 months of drought. I've pulled up a couple of pounds of
>>>>> purslane (there's more out there) and wondering what to do with it. I
>>>>> know it is edible and supposed to be very nutritious.
>>>>>
>>>>> Any ideas?
>>>>>
>>>>> I'll probably stirfry some of it with onions, hot peppers, steamed
>>>>> brown
>>>>> rice, and a little bit of breakfast sausage.
>>>>>
>>>>> Thanks,
>>>>> Bob
>>>>
>>>>
>>>> It's good on salads. And, the stuff's really healthy to eat:
>>>> http://www.jacn.org/cgi/content/abstract/11/4/374
>>>
>>>Aiiiyee, the stuff is a weed here. Make sure you pull it from edible sort
>>>of
>>>ground, less insect sprays and so on. I think Logee's carries a foreign
>>>variety that has thicker stalks. The Joy of Pickling has a recipe for
>>>pickling it. Sounds interesting.
>>>Edrena
>>>
>>
>> have you made many things from the book? i have it, but haven't
>> cooked from it, as i have no garden or gardening friends or other
>> ready source of bulk vegetables. all the recipes sound great.
>>
>> your pal,
>> blake
>>
>Lots actually, and lots more bookmarked. I think pickle recipes are easier
>to divide or multiply because they are less dependant on chemistry to work.
>That's not quite a true statement, but I think you get what I mean. One can
>always tell a favorite cookbook by the dog-eared pages, spots and worn spots
>in the binding. This may be one book I'll wear out.
> I got a tip from a cookbook that said bypass shopping food sales all over
>town to knowing what your closest, favorite store has and take advantage of
>their sales. I envy people who live in agriculturally rich areas.
>Edrena
>

thanks. maybe i'll take the plunge.

your pal,
blake

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > > Bob, I think it's nice paired with those soba noodles and whatever else.
> > > Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
> > > or veggies or in the fridge, along with some soup base or broth.
> > > Edrena
> >
> > Or you can try this New Mexican way of preparing purslane (verdolaga)
> >
> > 2 cups purslane
> > 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> > 2 tbs chopped onion
> > 1 cup shredded cooked meat (jerky preferred)
> > 1 tsp ground coriander seed
> > salt to taste
> >
> > Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> > Season. Cover and cook until tender.
>
> Serve wrapped in hot flour tortillas? :-d
> --
>

You could do that. Or serve it on fresh fry bread or with rice.

The Joneses wrote:
>
> From: "Arri London" >
> Date: Sunday, August 26, 2007 11:09 AM
>
> >Or you can try this New Mexican way of preparing purslane (verdolaga)
> >(clipped Verdolaga recipe)
>
> Thanks so much Arri, I had forgotten the Spanish word for it. My mostly pale
> neighbors thought I was crazy for suggesting they could eat the weeds...
> There is so much good food for the adventurous.
> Edrena

You most welcome! Usually I make a salad of the purslane but that recipe
is tasty too.

Billy wrote:
>
> In article >, Arri London >
> wrote:
>
> > > Bob, I think it's nice paired with those soba noodles and whatever else.
> > > Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
> > > or veggies or in the fridge, along with some soup base or broth.
> > > Edrena
> >
> > Or you can try this New Mexican way of preparing purslane (verdolaga)
> >
> > 2 cups purslane
> > 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> > 2 tbs chopped onion
> > 1 cup shredded cooked meat (jerky preferred)
> > 1 tsp ground coriander seed
> > salt to taste
> >
> > Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> > Season. Cover and cook until tender.
>
> You realize, I trust, that you just killed 2 cups of purslane and their
> health benefits. The omega-3 fatty acids are meant to protect against
> heart disease not facilitate it.
> --
>

ROTFL! So don't cook it that way. The fatty acids are probably
heat-proof anyway otherwise not much point in eating cooked fish.

In article >, Arri London >
wrote:

> Billy wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > > Bob, I think it's nice paired with those soba noodles and whatever
> > > > else.
> > > > Adds a tiny bit of crunch. I usually put a little of whatever leftover
> > > > meat
> > > > or veggies or in the fridge, along with some soup base or broth.
> > > > Edrena
> > >
> > > Or you can try this New Mexican way of preparing purslane (verdolaga)
> > >
> > > 2 cups purslane
> > > 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> > > 2 tbs chopped onion
> > > 1 cup shredded cooked meat (jerky preferred)
> > > 1 tsp ground coriander seed
> > > salt to taste
> > >
> > > Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> > > Season. Cover and cook until tender.
> >
> > You realize, I trust, that you just killed 2 cups of purslane and their
> > health benefits. The omega-3 fatty acids are meant to protect against
> > heart disease not facilitate it.
> > --
> >
>
> ROTFL! So don't cook it that way. The fatty acids are probably
> heat-proof anyway otherwise not much point in eating cooked fish.

ROTFL! Do you understand anything about saturated fats?
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley

"blake murphy" > wrote in message
...
> On Sun, 26 Aug 2007 19:06:18 GMT, "The Joneses" >
> wrote:
>
(cliporama)
>>> have you made many things from the book? i have it, but haven't
>>> cooked from it, as i have no garden or gardening friends or other
>>> ready source of bulk vegetables. all the recipes sound great.
>>>
>>> your pal,
>>> blake
>>>
>>Lots actually, and lots more bookmarked. I think pickle recipes are easier
>>to divide or multiply because they are less dependant on chemistry to
>>work.
>>That's not quite a true statement, but I think you get what I mean. One
>>can
>>always tell a favorite cookbook by the dog-eared pages, spots and worn
>>spots
>>in the binding. This may be one book I'll wear out.
>>Edrena
>>
>
> thanks. maybe i'll take the plunge.
> your pal,
> blake

Hey babe
Take a walk on the wild side...
doo do doo do doo
(remember that one from Lou Reed? I swear them are the lyrics right off the
innernet) ;-)

PS - speaking of cookbooks we use a lot, today I inquired at the local
office supply megastore, a Kinko's franchise I believe. They will cut off
the solid binding and put in a spiral for about US$4 and another couple
bucks to laminate the front and back cover.
Whoo hoo. Got one or two for them.
Edrena

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > > Bob, I think it's nice paired with those soba noodles and whatever
> > > > else.
> > > > Adds a tiny bit of crunch. I usually put a little of whatever leftover
> > > > meat
> > > > or veggies or in the fridge, along with some soup base or broth.
> > > > Edrena
> > >
> > > Or you can try this New Mexican way of preparing purslane (verdolaga)
> > >
> > > 2 cups purslane
> > > 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> > > 2 tbs chopped onion
> > > 1 cup shredded cooked meat (jerky preferred)
> > > 1 tsp ground coriander seed
> > > salt to taste
> > >
> > > Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> > > Season. Cover and cook until tender.
> >
> > Serve wrapped in hot flour tortillas? :-d
> > --
> >
>
> You could do that. Or serve it on fresh fry bread or with rice.

Rice sounds good...

I was just thinking "Texas style".
That recipe almost sounds like a taco meat recipe. Just needs more
additions such as Garlic and Cumin.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, Arri London >
wrote:

> Billy wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > > Bob, I think it's nice paired with those soba noodles and whatever
> > > > else.
> > > > Adds a tiny bit of crunch. I usually put a little of whatever leftover
> > > > meat
> > > > or veggies or in the fridge, along with some soup base or broth.
> > > > Edrena
> > >
> > > Or you can try this New Mexican way of preparing purslane (verdolaga)
> > >
> > > 2 cups purslane
> > > 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> > > 2 tbs chopped onion
> > > 1 cup shredded cooked meat (jerky preferred)
> > > 1 tsp ground coriander seed
> > > salt to taste
> > >
> > > Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> > > Season. Cover and cook until tender.
> >
> > You realize, I trust, that you just killed 2 cups of purslane and their
> > health benefits. The omega-3 fatty acids are meant to protect against
> > heart disease not facilitate it.
> > --
> >
>
> ROTFL! So don't cook it that way. The fatty acids are probably
> heat-proof anyway otherwise not much point in eating cooked fish.

I think he was critical of the addition of Lard and Salt Pork. ;-)
For those that still believe that eating animal fat is unhealthy, it
would sound like Heart attack on a plate.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article
>,
Billy > wrote:

> > ROTFL! So don't cook it that way. The fatty acids are probably
> > heat-proof anyway otherwise not much point in eating cooked fish.
>
> ROTFL! Do you understand anything about saturated fats?
> --
> FB - FFF
>
> Billy

Do you?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Tue, 28 Aug 2007 02:19:06 -0500, Omelet >
wrote:


>I think he was critical of the addition of Lard and Salt Pork. ;-)
>For those that still believe that eating animal fat is unhealthy, it
>would sound like Heart attack on a plate.

From what I have read, lard has less saturated fat than butter. So in
the grand scheme of things, it is healthier for you than butter. Go
figure.

I used lard this weekend in making pate brisee...but I did only 1/4 of
the amount of fat this way. The rest was butter.

And I am not ashamed.

Christine

In article >,
Christine Dabney > wrote:

> On Tue, 28 Aug 2007 02:19:06 -0500, Omelet >
> wrote:
>
>
> >I think he was critical of the addition of Lard and Salt Pork. ;-)
> >For those that still believe that eating animal fat is unhealthy, it
> >would sound like Heart attack on a plate.
>
> From what I have read, lard has less saturated fat than butter. So in
> the grand scheme of things, it is healthier for you than butter. Go
> figure.
>
> I used lard this weekend in making pate brisee...but I did only 1/4 of
> the amount of fat this way. The rest was butter.
>
> And I am not ashamed.
>
> Christine

I'd eat that... ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Billy wrote:
>
> In article >, Arri London >
> wrote:
>
> > Billy wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > > Bob, I think it's nice paired with those soba noodles and whatever
> > > > > else.
> > > > > Adds a tiny bit of crunch. I usually put a little of whatever leftover
> > > > > meat
> > > > > or veggies or in the fridge, along with some soup base or broth.
> > > > > Edrena
> > > >
> > > > Or you can try this New Mexican way of preparing purslane (verdolaga)
> > > >
> > > > 2 cups purslane
> > > > 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> > > > 2 tbs chopped onion
> > > > 1 cup shredded cooked meat (jerky preferred)
> > > > 1 tsp ground coriander seed
> > > > salt to taste
> > > >
> > > > Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> > > > Season. Cover and cook until tender.
> > >
> > > You realize, I trust, that you just killed 2 cups of purslane and their
> > > health benefits. The omega-3 fatty acids are meant to protect against
> > > heart disease not facilitate it.
> > > --
> > >
> >
> > ROTFL! So don't cook it that way. The fatty acids are probably
> > heat-proof anyway otherwise not much point in eating cooked fish.
>
> ROTFL! Do you understand anything about saturated fats?
>

Yes indeed. That's why I eat them in moderation. The dish can be cooked
in veg oil as is commonly done around here.

Christine Dabney wrote:
>
> On Tue, 28 Aug 2007 02:19:06 -0500, Omelet >
> wrote:
>
> >I think he was critical of the addition of Lard and Salt Pork. ;-)
> >For those that still believe that eating animal fat is unhealthy, it
> >would sound like Heart attack on a plate.

One uses lard *or* salt pork, not both together. And most dried meats
aren't very fatty as they wouldn't keep for long.

>
> From what I have read, lard has less saturated fat than butter. So in
> the grand scheme of things, it is healthier for you than butter. Go
> figure.
>
> I used lard this weekend in making pate brisee...but I did only 1/4 of
> the amount of fat this way. The rest was butter.
>
> And I am not ashamed.
>
> Christine

No need to be. We use about one lb of lard per year and that includes
the New Year's tamales.

In article >,
Omelet > wrote:

> In article >, Arri London >
> wrote:
>
> > Billy wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > > Bob, I think it's nice paired with those soba noodles and whatever
> > > > > else.
> > > > > Adds a tiny bit of crunch. I usually put a little of whatever
> > > > > leftover
> > > > > meat
> > > > > or veggies or in the fridge, along with some soup base or broth.
> > > > > Edrena
> > > >
> > > > Or you can try this New Mexican way of preparing purslane (verdolaga)
> > > >
> > > > 2 cups purslane
> > > > 4 tbs fat (lard is good here) or 1/2 cup diced salt pork
> > > > 2 tbs chopped onion
> > > > 1 cup shredded cooked meat (jerky preferred)
> > > > 1 tsp ground coriander seed
> > > > salt to taste
> > > >
> > > > Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
> > > > Season. Cover and cook until tender.
> > >
> > > You realize, I trust, that you just killed 2 cups of purslane and their
> > > health benefits. The omega-3 fatty acids are meant to protect against
> > > heart disease not facilitate it.
> > > --
> > >
> >
> > ROTFL! So don't cook it that way. The fatty acids are probably
> > heat-proof anyway otherwise not much point in eating cooked fish.
>
> I think he was critical of the addition of Lard and Salt Pork. ;-)
> For those that still believe that eating animal fat is unhealthy, it
> would sound like Heart attack on a plate.
A triple by-pass actually.

What source do you have that fats that are solid at room temperature are
healthy?
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley

In article
>,
Billy > wrote:

> > I think he was critical of the addition of Lard and Salt Pork. ;-)
> > For those that still believe that eating animal fat is unhealthy, it
> > would sound like Heart attack on a plate.
> A triple by-pass actually.
>
> What source do you have that fats that are solid at room temperature are
> healthy?
> --
> FB - FFF
>
> Billy

http://tinyurl.com/yw9s9v

I'd suggest you do more research.
More and more, high triglyceride levels appear to cause more damage.

Guess what causes them to be high?

It's not fat...

Mine used to run around 600 mg/dl. when I was in college.
Now they run around 80 mg/dl.

Fat was not what I gave up to do that.
Oddly enough, my endocrinologist knows this and congratulates me for
giving up sugar and starch for the most part when she sees my blood
levels. :-)

Don't buy soft drinks or donuts, or bread.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on Wed, 29 Aug 2007 09:19:16 -0500:

??>>> I think he was critical of the addition of Lard and Salt
??>>> Pork. ;-) For those that still believe that eating animal
??>>> fat is unhealthy, it would sound like Heart attack on a
??>>> plate.
??>> A triple by-pass actually.
??>>
??>> What source do you have that fats that are solid at room
??>> temperature are healthy? -- FB - FFF
??>>
??>> Billy

O> http://tinyurl.com/yw9s9v

O> I'd suggest you do more research.
O> More and more, high triglyceride levels appear to cause more
O> damage.

O> Guess what causes them to be high?

O> It's not fat...

O> Mine used to run around 600 mg/dl. when I was in college.
O> Now they run around 80 mg/dl.

O> Fat was not what I gave up to do that.
O> Oddly enough, my endocrinologist knows this and
O> congratulates me for giving up sugar and starch for the most
O> part when she sees my blood levels. :-)

O> Don't buy soft drinks or donuts, or bread.

That seems about as likely as the commercial where kids break a
pinata and dive on the enclosed celery sticks with great joy!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Omelet" > wrote in message
news
> In article
> >,
> Billy > wrote:
>
>> > I think he was critical of the addition of Lard and Salt Pork. ;-)
>> > For those that still believe that eating animal fat is unhealthy, it
>> > would sound like Heart attack on a plate.
>> A triple by-pass actually.
>>
>> What source do you have that fats that are solid at room temperature are
>> healthy?
>> --
>> FB - FFF
>>
>> Billy
>
> http://tinyurl.com/yw9s9v
>
> I'd suggest you do more research.
> More and more, high triglyceride levels appear to cause more damage.
>
> Guess what causes them to be high?
>
> It's not fat...
>
> Mine used to run around 600 mg/dl. when I was in college.
> Now they run around 80 mg/dl.
>
> Fat was not what I gave up to do that.
> Oddly enough, my endocrinologist knows this and congratulates me for
> giving up sugar and starch for the most part when she sees my blood
> levels. :-)
>
> Don't buy soft drinks or donuts, or bread.
> --
> Peace, Om
>

To add to above, I wonder sometimes if it is from an over-indulgence of
alcohol and/or genetics.
I have chocolate practically every day (albeit dark) and have a glass of
wine or port, eat lots of bread and never think about whether I'm eating
carbs or starch and my trigl. are (almost) always below 100 -- in my younger
years, they were much higher, but I ate less fruits and veggies. - I just
looked and my last reading in July was 94.
Dee Dee

In article >, Arri London >
wrote:

> One uses lard *or* salt pork, not both together. And most dried meats
> aren't very fatty as they wouldn't keep for long.

Except for Pemmican... (altho' a lot of modern recipes substitute peanut
butter for tallow)

From: http://www.geocities.com/Yosemite/Ca.../Pemmican.html

A Recipe for Making Pemmican
Excerpted from: The Voyageur News, Winter 1998 (Vol. 21, No.4), North
American Voyageur Council, Inc.

A Recipe for Making Pemmican
Originally submitted by the Dooleys of Boise and printed in the Winter
1981 (Vol. 4, No. 1) Newsletter for Voyageurs

1 Batch = 3 1/2 pounds
4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs.
per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get
it as lean as possible and double ground from your butcher if you don't
have a meat grinder. Spread it out very thinly in cookie sheets and dry
at 180° overnight or until crispy and sinewy. Regrind or somehow
break it into almost a powder.

3 cups dried fruit - to taste mix currents, dates, apricots, dried
apples. Grind some and leave some lumpy for texture. 2 cups rendered fat
- use only beef fat. Cut into chunks and heat over the stove over medium
(or Tallow) heat. Tallow is the liquid and can be poured off and
strained.

Unsalted nuts to taste and a shot of honey.
Combine in a bowl and hand mix. Double bag into four portions. The
mixture will last for quite a while without refrigeration. I have eaten
it four years old. It actually improves with age.

HINT: Vary the fat content to the temperature in which it will be
consumed. Less for summer. Lots for winter. Not only is it good energy
food for canoeing, but an excellent snack for cross country skiing.

This recipe was originally from a Chippewayan Indian Guide as he learned
it from his father. No buffalo chips!
This recipe was submitted by the Dooleys of Boise. Our thanks to them.

From http://infoplease.com/ce5/CE040041.html:
pemmican
Pronunciation: [pemikun]
a travel food of the Native North American. Slices of lean venison or
buffalo meat were sun dried, pounded to a paste, and packed with melted
fat in rawhide bags. Dried currants or wild berries were sometimes
included in the paste. Pacific coast Native Americans used a similar
fish compound.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> > In article
> > >,
> > Billy > wrote:
> >
> >> > I think he was critical of the addition of Lard and Salt Pork. ;-)
> >> > For those that still believe that eating animal fat is unhealthy, it
> >> > would sound like Heart attack on a plate.
> >> A triple by-pass actually.
> >>
> >> What source do you have that fats that are solid at room temperature are
> >> healthy?
> >> --
> >> FB - FFF
> >>
> >> Billy
> >
> > http://tinyurl.com/yw9s9v
> >
> > I'd suggest you do more research.
> > More and more, high triglyceride levels appear to cause more damage.
> >
> > Guess what causes them to be high?
> >
> > It's not fat...
> >
> > Mine used to run around 600 mg/dl. when I was in college.
> > Now they run around 80 mg/dl.
> >
> > Fat was not what I gave up to do that.
> > Oddly enough, my endocrinologist knows this and congratulates me for
> > giving up sugar and starch for the most part when she sees my blood
> > levels. :-)
> >
> > Don't buy soft drinks or donuts, or bread.
> > --
> > Peace, Om
> >
>
> To add to above, I wonder sometimes if it is from an over-indulgence of
> alcohol and/or genetics.
> I have chocolate practically every day (albeit dark) and have a glass of
> wine or port, eat lots of bread and never think about whether I'm eating
> carbs or starch and my trigl. are (almost) always below 100 -- in my younger
> years, they were much higher, but I ate less fruits and veggies. - I just
> looked and my last reading in July was 94.
> Dee Dee

I have no doubt that there is a genetic factor.

I can eat some of that stuff as treats but if it's the main part of my
diet, all bets are off.

My dad's used to run pretty high too so I probably inherited it from him.
His were up around 800 at one point. Now with our diet overhaul, his
stay under 150 most of the time. Mine are lower as I try a little
harder. ;-)

"Know thyself".

The thing is, if you trend towards hyperlipidemia, a dietary overhaul is
certainly in order.

But don't just look at saturated fats as the cause...
I've known more than one person that tried cutting fat and still drank
soda and ate "fat free" cookies by the box full.

They ended up on Statins.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson