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That actually sounds awesome. Can I store it in a small indoor planter, like one of those quart sized ones? Or does it need more room? Do cats like chewing it up? E: do I have to keep it in the window? Could I substitute a sunlamp for natural sun? 22 Eargesplitten fucked around with this message at 16:41 on Sep 9, 2016 |
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Sep 9, 2016 16:39
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| # ? May 10, 2024 02:37 |
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I usually just stuff it in a coffee cup when I harvest a bunch. I don't think you need to be delicate with it. In my experience cats like chewing everything you don't want them to chew.
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Sep 9, 2016 16:42
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If you go to Ralphs/Kroger, they sell basil that comes with its own small pot with dirt so you can keep it growing in a coffee mug or something. It's only $1 more than their cut basil.
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Sep 9, 2016 19:27
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Basil is a weed that can survive with marginal sunlight or poor soil. Given the right conditions, a single plant can produce a staggering amount of basil leaves.
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Sep 9, 2016 19:55
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Cats like basil, yeah. It doesn't hurt them. Google sez one thing that can kill cats is spring parsley.
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Sep 9, 2016 20:05
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spankmeister posted:Ikea has it. Thanks!
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Sep 9, 2016 20:16
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A lot of cats love mint and all its cousins and they grow like weeds. Nobody asked but there you go.
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Sep 9, 2016 20:18
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Depending on what you're going to use it for, herbs can be frozen and retain aboot of flavour, if not texture. I freeze a lot of leftover herbs and use them in soups and pestos and things of that ilk.
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Sep 9, 2016 20:19
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Squashy Nipples posted:Basil is a weed that can survive with marginal sunlight or poor soil. Maybe where you are. Basil is one of the hardest things for me to grow here.
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Sep 9, 2016 20:32
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Thanks for the advice before. I got some new snappy containers for my vegetable needs. I'm ready for the next stage. I want to buy, wash, and chop up the veggies I mentioned (tomatoes, onions, green bell peppers, and white mushrooms) on Sunday and store them in the fridge in separate containers for use for the next 5 days. Is 5 days too much? I'm guessing I can freeze the last three days worth of veggies separately and thaw them the day before I use them. However, are there any tips for storing veggies so that they don't go bad quickly? I heard from a friend that I shouldn't wash mushrooms because that makes it go bad quicker...
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Sep 9, 2016 21:33
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You can probably make a compound butter with the sage and freeze it and use it for a long rear end time.
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Sep 9, 2016 22:28
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MrSlam posted:A lot of cats love mint and all its cousins and they grow like weeds. Nobody asked but there you go. They also love paprika but they shouldn't have it. My cat figured out where my Old Bay is and now spends all of her time trying to get into it. I've never had a cat try to mess with a basil plant, though.
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Sep 10, 2016 04:10
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I want to make this recipe: http://tenplay.com.au/channel-ten/masterchef/recipes/risotto-milanese-with-white-beef-stock but it wants 1g of saffron. That's got to be a mistake, right? Over here, a pack of saffron is around 1.50$ per 0.05 grams, so a whole gram is 30$...
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Sep 10, 2016 10:55
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Gerblyn posted:I want to make this recipe: I think you have misread the packet. Over here a standard pack of saffron tends to be 0.5 grams. Not 0.05 grams. And a pack is about 2 $.
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Sep 10, 2016 11:26
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DekeThornton posted:I think you have misread the packet. Over here a standard pack of saffron tends to be 0.5 grams. Not 0.05 grams. And a pack is about 2 $. I'm afraid not  The pack I got from the super market was 1 euro 24c (1.40$) for 0.05g. Looking around what I can get in town, this store sells 0.15g for 3 euros (3.30$):http://www.dille-kamille.nl/nl/shop/c/305/a/1341/saffraan-buisje-0-15-gram Cheapest I can find it online is 13$ for a 2g tin, but I was gonna cook the stuff today. Gerblyn fucked around with this message at 11:37 on Sep 10, 2016 |
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Sep 10, 2016 11:32
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The recipe you posted is most certainly correct. One gram of saffron is not a huge amount. It seems strange to me that saffron is about ten times as expensive where you live (Holland?) as here in Sweden, where food costs are about as high as they get in the EU. There should be some way to find more normally priced saffron.
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Sep 10, 2016 11:42
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Yep, Holland and, I don't get it either. After some more googling, I found this: https://www.ekoplaza.nl/search/qry=saffraan with prices ranging from 3e49 per 0.02g (170e per gram!) and 10e89 per gram. Maybe there are different types of saffron which explains the price difference? Anyways, if the amount seems reasonable I suppose I'll see if I can get a bit more. Though probably not the whole gram the recipe requires.
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Sep 10, 2016 11:51
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Gerblyn posted:Yep, Holland and, I don't get it either. After some more googling, I found this: Yeah don't shop at the ekoplaza you hipster, just go to a turkish or moroccan grocery. 
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Sep 10, 2016 11:56
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Good idea! There's a Turkish butcher down the road.
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Sep 10, 2016 11:59
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Ethnic shops seems like the best idea. If you have a Lidl close by they might also have reasonably priced packs.
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Sep 10, 2016 12:01
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Gerblyn posted:with prices ranging from 3e49 per 0.02g (170e per gram!) and 10e89 per gram. I read these as scientific notation and thought yeah, that is pretty expensive for saffron.
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Sep 10, 2016 12:06
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Grand Fromage posted:I read these as scientific notation and thought yeah, that is pretty expensive for saffron. The Dutch have always been very innovative in the financial sector, but I think most of us agree that our latest experiments in quantum economics have gone a step too far.
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Sep 10, 2016 12:09
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BTW idk if you know about it already but we have a Dutch thread so come hang out with us if you want to.
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Sep 10, 2016 12:57
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Gerblyn posted:Good idea! There's a Turkish butcher down the road. Butchers aren't really famed for their herb stocks...
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Sep 10, 2016 16:59
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Also if you're buying cheap saffron it's probably safflower.
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Sep 10, 2016 17:18
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Scientastic posted:Butchers aren't really famed for their herb stocks... Turkish butchers are also a sort of convenience stores here.
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Sep 10, 2016 19:02
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spankmeister posted:Turkish butchers are also a sort of convenience stores here. Yep, that pretty much describes it! He had it for 15e per gram. I got it anyways, I've never really cooked with or even tasted saffron before, so I thought I might as well do it properly for the first time. It tastes kind of medicinal? Reminds me of a dentists office for some reason. It tasted ok in the risotto, it's certainly a unique flavor. Chemmy posted:Also if you're buying cheap saffron it's probably safflower. I don't believe it was, I didn't see any of the flower heads or yellow bits that apparently let you tell the difference. In the end though, given how expensive it is, it wouldn't surprise me if people somewhere along the foodchain had cut it with safflower to a degree, and I'm certainly not knowledgeable enough to taste it. spankmeister posted:BTW idk if you know about it already but we have a Dutch thread so come hang out with us if you want to. Thanks, I'll check it out! I'm not sure if I'll post though, I'm British, and my Dutch is still kind rough around the edges (and in the middle) 
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Sep 10, 2016 20:20
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would beef finger meat be good for carbonnade à la flamande?
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Sep 10, 2016 23:08
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Wanna see those cows
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Sep 10, 2016 23:16
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i like nice words
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Anne Whateley posted:Wanna see those cows straight outta chernobyl actually it's just boneless shortrib cuts: 
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Sep 10, 2016 23:28
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JawKnee posted:would beef finger meat be good for carbonnade à la flamande? ans: yes, but after 2 hours braising I needed to stick the meat by itself under the broiler for a few minutes to take care of the still very present fat. Tasty as gently caress though.
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Sep 11, 2016 02:36
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What cut of beef is most often used in beef noodle soup?
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Sep 11, 2016 09:12
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whats a cheap recipe to use a can of cheap lager in? Its not particularly necessary since i can save it for a work thing later this week but if there is something nice i;d like to cook with it
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Sep 11, 2016 11:15
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Jose posted:whats a cheap recipe to use a can of cheap lager in? Its not particularly necessary since i can save it for a work thing later this week but if there is something nice i;d like to cook with it beer can chicken
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Sep 11, 2016 11:20
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i don't think my oven has the vertical space for it
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Sep 11, 2016 11:58
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Some stew/chili
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Sep 11, 2016 12:00
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Open can. Place beer in mouth.
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Sep 11, 2016 12:21
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Jose posted:whats a cheap recipe to use a can of cheap lager in? Its not particularly necessary since i can save it for a work thing later this week but if there is something nice i;d like to cook with it Beer bread! http://search.kingarthurflour.com/search?p=Q&asug=&af=type%3Arecipes&w=Beer+bread
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Sep 11, 2016 12:47
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Jose posted:i don't think my oven has the vertical space for it
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Sep 11, 2016 13:59
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I think cheap lager isn't the best for cooking, I usually associate stews and such with dark beers. So best to shotgun it. Take the beer, lean over the sink, make a hole in the bottom with a screwdriver (or other poking device), place mouth on screwdriver hole, open top and go to town!
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Sep 11, 2016 21:52
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