Monthly Archives: May 2013

Thai Mushroom Chutney, Mushroom Chutney, and Spicy Japanese Knotweed Chutney

I. Spicy Japanese Knotweed Chutney went very well w/ham, I found. It went well w/Kielbasa. The texture is rather fascinating, because I included some larger shoots that were getting fibrous, but peeled them. Even then, they were a tad fibrous, … Continue reading

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Crispy Baked Portobello Fries

Today I made them (http://www.inspiredtaste.net/14470/crispy-baked-portobello-fries-recipe/) using foraged winecaps (I’ve found ~5lbs of them w/in the last several days). The steak seasoning I used was this: http://www.food.com/recipe/ricks-steak-seasoning-ii-126017 (but 1/2 the cayenne, as comments suggested). Hum…. They did taste baked. I can … Continue reading

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antioxidants & today’s foraged foods

I meant to write something with annotations, etc., but my time is more limited than I expected, so instead I’ll post some notes that can point interested people in the right directions (may contain errors, so feel free to do … Continue reading

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dips

Today I made http://www.wnyc.org/shows/lopate/articles/web-extras/2013/mar/29/garlic-mustard-eggplant-dip/. For me too much tahini, but my wife ate it well, so I’d say it best to modify tahini based on personal preferences. I wonder, though, if I had used a Sichuan sesame paste, maybe I’d … Continue reading

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Garlic Mustard (contains ***new*** info. for most people)

Sorry. I forgot the pictures. Here they are.

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Garlic Mustard (contains ***new*** info. for most people)

Last year I enjoyed garlic mustard chips (dehydrated leaves with nutrition yeast & several other ingredients, thanks to Joe Brandt). This year I’ve enjoyed garlic mustard in a new way. But 1st some background on my readings: I own a … Continue reading

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