What is your favorite snack?

[ChristineM]

I had a suspicion. Google translate is good but it is not perfect.

Google has now taken over my phone and it won't display the page in french so not sure what it really means. But gu

Last night I made collard greens for the first time. I was given some free and thought that I would have it with dinner. The person that gave it to me had not cooked it either and said that they thought that it was just sauteed with bacon until it is wilted. Not so! Luckily I looked up some recipes. It took the better part of an hour to make it, and since I started this after my dinner was well along it was not ready when everything else was. That's okay. No formal eating here. I had some and thought, rather bland (though the red pepper flakes gave it a little kick) not good, not bad, not sure if I would do it again.

So for "breakfast" half the time I just heat up some leftovers. I heated up a bowl of it. Not bad, went back for some more. And again and again. It is not what I would call a taste treat but it is oddly satisfying like Kraft macaroni and cheese.

Never seen them here, must be a reason for that

 

[Subduction Zone]

Google has now taken over my phone and it won't display the page in french so not sure what it really means. But gu


Never seen them here, must be a reason for that

Here is a link to the untranslated page:

Fricandeau Le Porc Français


It is a southern dish. They are leafy like spinach, but much tougher. Aah! They are a member of the ever present cabbage family:

Collard (plant) - Wikipedia

And it appears that with some plants that they can be lightly sauteed. I think that these were more mature. Sauteeing seemed to be out of the question. The flavor and cooking methods vary depending on when the leaves are harvested.

 

[ChristineM]

Here is a link to the untranslated page:

Fricandeau Le Porc Français


It is a southern dish. They are leafy like spinach, but much tougher. Aah! They are a member of the ever present cabbage family:

Collard (plant) - Wikipedia

And it appears that with some plants that they can be lightly sauteed. I think that these were more mature. Sauteeing seemed to be out of the question. The flavor and cooking methods vary depending on when the leaves are harvested.

Google still translates it

 

[Subduction Zone]

Google still translates it

That is very weird. When I click on that it gives me the original French. Oh let me copy and paste the line:

Froid, il se savoure en entrée avec des cornichons sur une belle tranche de tourte !

 

[ChristineM]

That is very weird. When I click on that it gives me the original French. Oh let me copy and paste the line:

Froid, il se savoure en entrée avec des cornichons sur une belle tranche de tourte !

I must have screwed up a setting. I'll sort it out.

And pie it is, maybe it means pastry. But you never know. Maybe it goes well with apple pie. I had a foie gras creme brulee that was quite nice.

 

[Subduction Zone]

I must have screwed up a setting. I'll sort it out.

And pie it is, maybe it means pastry. But you never know. Maybe it goes well with apple pie. I had a foie gras creme brulee that was quite nice.

It would probably go well with a meat or vegetable pie. I know that in the backwards parts of the world such things still exist (shudder).

 

[Regiomontanus]

I'd like to try this. How long do you roast them for and at what temperature?

420 F for about 30 mins. Wash, snip off the ends, then cut each in half (or quarters for the big ones) then mix with olive oil and salt, at least. They are done when soft throughout.

 

[Guitar's Cry]

Popcorn!

 

[lewisnotmiller]

It would probably go well with a meat or vegetable pie. I know that in the backwards parts of the world such things still exist (shudder).

Oooh..shots fired.

 

[exchemist]

420 F for about 30 mins. Wash, snip off the ends, then cut each in half (or quarters for the big ones) then mix with olive oil and salt, at least. They are done when soft throughout.

OK so quite hot, 215C, and 30 mins. Worth a try, definitely, next time I cook pork or chicken. The sprouts are just starting to appear in the shops now. Thanks.

 

[exchemist]

Last night I made collard greens for the first time. I was given some free and thought that I would have it with dinner. The person that gave it to me had not cooked it either and said that they thought that it was just sauteed with bacon until it is wilted. Not so! Luckily I looked up some recipes. It took the better part of an hour to make it, and since I started this after my dinner was well along it was not ready when everything else was. That's okay. No formal eating here. I had some and thought, rather bland (though the red pepper flakes gave it a little kick) not good, not bad, not sure if I would do it again.

So for "breakfast" half the time I just heat up some leftovers. I heated up a bowl of it. Not bad, went back for some more. And again and again. It is not what I would call a taste treat but it is oddly satisfying like Kraft macaroni and cheese.

I think these are what in the UK are called "spring greens". They can be loosely shredded and boiled for 3-4 mins until the stems soften just a bit, then drain well and serve tossed in butter with black pepper, as an accompaniment to roast pork or chicken dishes, or a beef stew. The water from boiling can be used in gravy.

Alternatively I've found they can be treated like cavolo nero, viz after the same brief boiling, drain and set aside while you put chopped garlic and extra virgin olive oil in a pan and allow the garlic to sizzle then add the greens, season and toss together, lower the gas and cover for 3-5 mins to finish cooking gently.

The thing with greens, I find, is to cook them just enough: you want the stems to be edible but not for the leaves to change colour and become coarse-tasting. I often cut the leaves in half down the length of the stem, to make the stems cook fast enough.

 

[Mock Turtle]

I like sprouts. And I'm a non-smoker and live on my own.

In fact, I don't find brassicas give me that much flatulence. And they are supposed to be good for you.

Probably why I was healthy as a child, in trusting my mother, but I never did and still don't like brussels sprouts even though I will eat them - reluctantly.

 

[Mock Turtle]

Probably my favourite snacks are nuts of most description, with pistachios being one of my most liked. A chap at college, from Iran, used to get a nice supply of such from his parents, and which he shared with myself and the others in our little group. And, like Bombay mix (also found through another), I had no knowledge of before this.

 

[exchemist]

Probably why I was healthy as a child, in trusting my mother, but I never did and still don't like brussels sprouts even though I will eat them - reluctantly.

What makes a massive difference with vegetables is cooking them the right way. I don't think my mother did them justice: too many other things going on in the kitchen when it was time to cook them. Maybe yours was better, but maybe not. I'm a firm believer in cooking them the minimum to soften them a bit and adding plenty of butter and black pepper before serving. With sprouts, I found by accident that frying them in the butter until they start to brown a bit improves them - hence my interest in the roasted sprout recipe in this thread.

 

[Mock Turtle]

What makes a massive difference with vegetables is cooking them the right way. I don't think my mother did them justice: too many other things going on in the kitchen when it was time to cook them. Maybe yours was better, but maybe not. I'm a firm believer in cooking them the minimum to soften them a bit and adding plenty of butter and black pepper before serving. With sprouts, I found by accident that frying them in the butter until they start to brown a bit improves them - hence my interest in the roasted sprout recipe in this thread.

Well I think I might agree here, as although my mother was generally a very good cook and rarely served up anything that we might have refused to eat, she probably did overcook some things, like vegetables. Not sure I'll try the sprouts your way though - given other options.

 

[Daemon Sophic]

Roasted Brussel sprouts, with olive oil, salt, black pepper, and crushed hot red pepper.

View attachment 55782

Brussel sprouts are an abomination in the eyes of the Lord!!

But not to worry. We have fresh guacamole with chips, which are, of course, THE best snack.

 

[Subduction Zone]

I think these are what in the UK are called "spring greens". They can be loosely shredded and boiled for 3-4 mins until the stems soften just a bit, then drain well and serve tossed in butter with black pepper, as an accompaniment to roast pork or chicken dishes, or a beef stew. The water from boiling can be used in gravy.

Alternatively I've found they can be treated like cavolo nero, viz after the same brief boiling, drain and set aside while you put chopped garlic and extra virgin olive oil in a pan and allow the garlic to sizzle then add the greens, season and toss together, lower the gas and cover for 3-5 mins to finish cooking gently.

The thing with greens, I find, is to cook them just enough: you want the stems to be edible but not for the leaves to change colour and become coarse-tasting. I often cut the leaves in half down the length of the stem, to make the stems cook fast enough.

The ones that I had well well past "spring". I think that if it was early in the year they would have been more tender But these leaves were about two feet long and a foot wide. BIG leaves. I do think that would have worked when the plants were much younger. I will have to talk to my brother. I cooked mine "Southern style". He is a Seventh Day Adventist. No pork and in Southern Style adding bacon to the oil for sauteeing is a must. For him that is a no no.

 

[exchemist]

The ones that I had well well past "spring". I think that if it was early in the year they would have been more tender But these leaves were about two feet long and a foot wide. BIG leaves. I do think that would have worked when the plants were much younger. I will have to talk to my brother. I cooked mine "Southern style". He is a Seventh Day Adventist. No pork and in Southern Style adding bacon to the oil for sauteeing is a must. For him that is a no no.

Hmm, you may have got it too late. Or maybe it's not quite what I am used to the the UK. This are what I am referring to: Spring and summer greens guide / A - Z of Veg / Riverford. Is it the same thing?

 

[Subduction Zone]

Hmm, you may have got it too late. Or maybe it's not quite what I am used to the the UK. This are what I am referring to: Spring and summer greens guide / A - Z of Veg / Riverford. Is it the same thing?

They look very similar, though they may be a different sub--group:

Collard (plant) - Wikipedia

There are TONS of variations of the cabbage and mustard plants. If I get some again I sill try lightly sauteeing some of them. There were not bad cooked for a long time either.

I think that mine were prewashed. When I read about how gritty they could be I was a bit worried. One site said that they washed them several times until there was no silt in their sink. I washed mine but did not notice any silt at all. Nor was there any when I ate them. That is when it is really notceable.

 

[exchemist]

They look very similar, though they may be a different sub--group:

Collard (plant) - Wikipedia

There are TONS of variations of the cabbage and mustard plants. If I get some again I sill try lightly sauteeing some of them. There were not bad cooked for a long time either.

I think that mine were prewashed. When I read about how gritty they could be I was a bit worried. One site said that they washed them several times until there was no silt in their sink. I washed mine but did not notice any silt at all. Nor was there any when I ate them. That is when it is really notceable.

Reminds me, when I was in Houston I once bought something called mustard greens. I tried cooking them the same way but they seemed a bit rough and not that great. Are they the same thing or different?