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Author Topic: Nutrition, Wumpette Style  (Read 352899 times)

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Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4100 on: April 12, 2014, 10:06:39 AM »
"Iíve slept with enough men to know that Iím not gay"

Offline Theyer

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Re: Nutrition, Wumpette Style
« Reply #4101 on: April 12, 2014, 10:29:15 AM »
I remember you posting about these before , they look like wild Garlic , what is the taste akin too or is it totally unique ? Do they have a EURO name , following.
"If we can find the money to kill people, we can find the money to help people ."  Tony Benn

Offline thunter34

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Re: Nutrition, Wumpette Style
« Reply #4102 on: April 12, 2014, 10:31:37 AM »
What am I staring at, Phillicia?  They're green, so I wouldn't know unless they were covered in batter.
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Online zach

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Re: Nutrition, Wumpette Style
« Reply #4103 on: April 12, 2014, 11:07:13 AM »
those be ramps. tim, they grow wild around here, good forage food. great sauteed with a mushroom called chicken of the wood


Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4104 on: April 12, 2014, 02:29:16 PM »
If you were enterprising the two of you would forage in the mountains for ramps right now and then sell them in a downtown ATL farmers' market and make a lot of money. Same with the mushrooms, though I prefer hen of the woods.

ps: the Philly exurb Kennett Square is the mushroom capital of the world
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Offline mecch

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Re: Nutrition, Wumpette Style
« Reply #4105 on: April 12, 2014, 02:33:40 PM »
I remember you posting about these before , they look like wild Garlic , what is the taste akin too or is it totally unique ? Do they have a EURO name , following.

We call it bear's garlic in western Switzerland: l'ail des ours
http://fr.wikipedia.org/wiki/Allium_ursinum

ďFrom each, according to his ability; to each, according to his needĒ 1875 K Marx

Online zach

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Re: Nutrition, Wumpette Style
« Reply #4106 on: April 12, 2014, 03:06:04 PM »
look at ms p with some country folk wisdom... hen of the woods is harder to spot, my granny was a great shroomer though, i have fond memories of picking with her. i've got a couple oak shitake logs in my garden. and tried for years to grow morels but i don't think i inoculate them correctly

Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4107 on: April 12, 2014, 03:14:17 PM »
Hen of the Woods fetch a lot of money up here.
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Offline thunter34

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Re: Nutrition, Wumpette Style
« Reply #4108 on: April 12, 2014, 03:17:40 PM »
If you were enterprising the two of you would forage in the mountains for ramps right now and then sell them in a downtown ATL farmers' market and make a lot of money. Same with the mushrooms, though I prefer hen of the woods.

ps: the Philly exurb Kennett Square is the mushroom capital of the world

I am probably sitting among a fortune right now. 
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Offline mecch

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Re: Nutrition, Wumpette Style
« Reply #4109 on: April 12, 2014, 03:23:51 PM »
Here, the local governments pay for offices and specialists - where you can go check your wild mushroom haul to make sure they're safe. 
Supposedly in the Jura Mountains one can forage for psychedelic mushrooms but I don't know anyone who knows how to do this.  :(
ďFrom each, according to his ability; to each, according to his needĒ 1875 K Marx

Offline Ann

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Re: Nutrition, Wumpette Style
« Reply #4110 on: April 12, 2014, 04:07:17 PM »
 
Supposedly in the Jura Mountains one can forage for psychedelic mushrooms but I don't know anyone who knows how to do this.  :(

You can pick Liberty Caps on Douglas Head - I forget if it's in the spring or autumn though. Sometimes you can find them in the west of the Rock too, but Douglas Head is famous for them.
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Online zach

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Re: Nutrition, Wumpette Style
« Reply #4111 on: April 12, 2014, 04:26:01 PM »
liberty caps... 5g... say hello to the old gods and make up a couple new ones

around here we have a species commonly called golden teachers thats related

seriously, black bear are known to eat them and crash out for days at a time

Offline mitch777

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Re: Nutrition, Wumpette Style
« Reply #4112 on: April 12, 2014, 05:15:13 PM »
I found a two morel mushrooms growing in our vegetable garden last year. Weird. Unfortunately they were past their prime so I left them in hopes of spores producing more. 

One of our neighbors came to ask me if she could pick some mushrooms that she spotted in our yard a few years ago. I told her go ahead as I am too timid to trust myself in knowing what is what. Her husband is a "witch doctor" and has travelled a lot in South America somewhere with tribal folks. Guess they know there shrooms.

Ramps, never tried them but I understand they have a flavor akin to something between an onion and garlic.
32 years hiv+ (oct. 2013) with a curtsy.

Offline thunter34

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Re: Nutrition, Wumpette Style
« Reply #4113 on: April 12, 2014, 05:43:05 PM »
Oh, good grief.  These high falutin' "ramps" are just spring onions.
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Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4114 on: April 12, 2014, 06:21:21 PM »
I just grilled a choice fat rib eye medium rare and extended my pinkie while eating it so it was fine dining in front of the TV . I put my 3 dollar wallmart t-shirt on in case I drip grease ... its the classy thing to do . I usually reserve that shirt for fine fried chicken dining in front of the tv but took a walk on the wild side used it for steak .

Offline Theyer

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Re: Nutrition, Wumpette Style
« Reply #4115 on: April 12, 2014, 06:26:43 PM »
Oh, good grief.  These high falutin' "ramps" are just spring onions.

But very pretty and they do seem to hold there colour during the cooking process , which I am sure is vital for you , Tim ,
"If we can find the money to kill people, we can find the money to help people ."  Tony Benn

Offline Theyer

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Re: Nutrition, Wumpette Style
« Reply #4116 on: April 12, 2014, 06:29:24 PM »
I just grilled a choice fat rib eye medium rare and extended my pinkie while eating it so it was fine dining in front of the TV . I put my 3 dollar wallmart t-shirt on in case I drip grease ... its the classy thing to do . I usually reserve that shirt for fine fried chicken dining in front of the tv but took a walk on the wild side used it for steak .

Such a relieve to know that you dress for dinner.
"If we can find the money to kill people, we can find the money to help people ."  Tony Benn

Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4117 on: April 12, 2014, 06:33:26 PM »
Such a relieve to know that you dress for dinner.

Yup ... had my boxer shorts on and everything . 

Offline Theyer

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Re: Nutrition, Wumpette Style
« Reply #4118 on: April 12, 2014, 06:39:12 PM »
Yup ... had my boxer shorts on and everything .

Your not really single are you its just the others having fun .
"If we can find the money to kill people, we can find the money to help people ."  Tony Benn

Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4119 on: April 12, 2014, 06:49:20 PM »
Your not really single are you its just the others having fun .

Whatever could you mean .  ::) ;) .

Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4120 on: April 12, 2014, 06:51:00 PM »
spring onions/scallions are not the same thing as ramps... leave it to a hillbilly not to know

I can buy scallions at any crappy supermarket.
"Iíve slept with enough men to know that Iím not gay"

Offline thunter34

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Re: Nutrition, Wumpette Style
« Reply #4121 on: April 12, 2014, 07:03:59 PM »
spring onions/scallions are not the same thing as ramps... leave it to a hillbilly not to know

I can buy scallions at any crappy supermarket.

http://en.wikipedia.org/wiki/Allium_tricoccum

it's a damn spring onion.
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Online zach

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Re: Nutrition, Wumpette Style
« Reply #4122 on: April 12, 2014, 07:39:33 PM »
yall yuppies pay good money for hen of the woods huh? i've found growths that are big enough to wrap both arms around... was always taught they are best when a little less than watermelon sized though.

i know one of the northern universities about ten years ago spread truffle spores down the appalachians, and they really took hold here in the lower southern hills. hawgs and dawgs can find em, some people make money collecting them. i had sliced black truffle on pork (spelled french like) chops one time, they told me after that was about $50 bucks worth of mushroom, blew my mind. it is good stuff, i can see why richies like it so much, the exclusivity of it.

and i have thought about mushroom farming. took a few extension classes at UGA back when i was a proud member of the FFA (wearing dickies overalls of course)

tim, some call them wild leeks too
« Last Edit: April 12, 2014, 07:44:47 PM by zach »

Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4123 on: April 12, 2014, 08:16:14 PM »
http://en.wikipedia.org/wiki/Allium_tricoccum

it's a damn spring onion.

Do yours taste like garlic, yes or no?

so if the two of you have plentiful access to ramps and hen of the woods you have no excuse for begging off poor
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Offline WillyWump

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Re: Nutrition, Wumpette Style
« Reply #4124 on: April 12, 2014, 11:14:22 PM »


i ate an apple today.

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Offline WillyWump

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Re: Nutrition, Wumpette Style
« Reply #4125 on: April 13, 2014, 12:01:28 AM »

I put lipstick on my weeds and call them Ramps.

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Online zach

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Re: Nutrition, Wumpette Style
« Reply #4126 on: April 13, 2014, 12:42:29 AM »
really as far as the name differences of ramps, i think its mostly generational and geographical what they call it and minor variations in taste ramps/leeks/spring onion some tastes more onion some more garlic

my granny used to make a poke salad, mostly poke greens, with ramps, a couple sliced sugar beets from the garden, chicory/endive, goat cheese, hardboiled egg, whatever mushrooms she found. she had this bag she carried, always came back with plenty of stuff, the salad would always be a little different depending on what she found. she'd throw berries in there black and blue. goat cheese. cucumbers soaked in vinigar. she liked adding purple radish CEO in for color. and chicken scraps. and real buttermilk dressing. its was great to eat lunch on a hot summer day
« Last Edit: April 13, 2014, 12:46:44 AM by zach »

Offline mecch

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Re: Nutrition, Wumpette Style
« Reply #4127 on: April 13, 2014, 07:54:28 AM »
Your granny and her poke salad sound divine.  ;D

ďFrom each, according to his ability; to each, according to his needĒ 1875 K Marx

Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4128 on: April 13, 2014, 09:39:11 AM »
My granny used to make us poke salad with egg . She never called it going to the grocery store when she went once a month, she called it going for staples and she didn't buy her staples, she said she traded with this or that merchant although she used money like everyone else .

She would take one of her 8 kids or grand kids for the 45 mile one way trip to do her trading and come back with a truck load of things like big bags of flour, cornmeal and coffee and tea . The rest of what they ate was from the garden and put up stuff for the winter . If my brother and I were there we would never ask to go with her because it was a treat for whoever got to go trading with her because they got to stop at Dairy Queen for ice cream . My brother and I got things all the time that they never got to enjoy and were pretty amused at how excited my Aunts were to be able to " go to town " . They lived about 70 miles from us but it felt like a different world there when we visited .

I was very close to her and when I moved to Chicago I made a point of coming back to Alabama at least once a year just sit on the porch with her and shell some peas, it kept me grounded in ways that's hard to describe . I met a guy in Chicago with family in the same area and we dated for many years . It was an added bonus to be with a guy I could take there with me to sit on that porch a few days and shell peas and visit with granny and not be bored. One year I was broke and out of work and David knew it was that time of year for my visit so he took it upon his self to get us there and seemed to be just as happy to go as I did .   

Offline wolfter

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Re: Nutrition, Wumpette Style
« Reply #4129 on: April 13, 2014, 08:54:10 PM »
My granny used to fry a pound of bacon every day.  She slurped up most of the grease with bread and ate that for breakfast.  She'd leave enough lard to do the rest of the day's cooking.  Always grossed me out to watch her gulp up all that bacon.

Hell, she might have lived to be 100 instead of dying at 94 had she eaten better.
Complacency is the enemy.  ;)  Challenge yourself daily for maximum  return on investment.

Offline mitch777

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Re: Nutrition, Wumpette Style
« Reply #4130 on: April 13, 2014, 09:13:23 PM »
My granny used to fry a pound of bacon every day.  She slurped up most of the grease with bread and ate that for breakfast.  She'd leave enough lard to do the rest of the day's cooking.  Always grossed me out to watch her gulp up all that bacon.

Hell, she might have lived to be 100 instead of dying at 94 had she eaten better.

I think I lost a year just reading that! Maybe she and Wumpy have a secret. Maybe it was the apple he ate yesterday?
32 years hiv+ (oct. 2013) with a curtsy.

Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4131 on: April 13, 2014, 09:22:32 PM »
I thought it strange how my granny would cut tomato's in chunks and serve it covered in bacon gravy . I didn't care for then but now I love it every now and then .

Online zach

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Re: Nutrition, Wumpette Style
« Reply #4132 on: April 13, 2014, 09:31:46 PM »
this is something i try not to think about too often, but she kept a tin of lard on the counter, reused it for god knows how long, made the absolute best green beans with that lard. i have no idea why, but when she was done cooking, she'd let it cool, then later warm it up to pour it back into the tin

Offline Theyer

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Re: Nutrition, Wumpette Style
« Reply #4133 on: April 14, 2014, 08:17:24 AM »
this is something i try not to think about too often, but she kept a tin of lard on the counter, reused it for god knows how long, made the absolute best green beans with that lard. i have no idea why, but when she was done cooking, she'd let it cool, then later warm it up to pour it back into the tin

My grandmother was a great country women running an acre =chickens=pig. She taught my Mother all her skills.

Lard bowl was a feature off my boyhood larder , when ever lard was used it was strained through a piece off muslin into the yard bowl. Waste not want not .
"If we can find the money to kill people, we can find the money to help people ."  Tony Benn

Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4134 on: April 14, 2014, 09:05:17 AM »
Are you folks discussing real lard, or Crisco -- or do you mean just any shortening? My grandmother, mother and yes -- even Miss P. -- maintained(s) used bacon grease in a proper grease container. You know, with the fit strainer thingie at the top.

I don't fry anything -- ANYTHING -- in my apartment so I do not have Crisco and would only use real lard for baking, but living alone I don't bake I go to bakeries. I only remember my mother and grandmother using Crisco as shortening. Though I'm sure my grandmother may have used rendered pig fat aka lard back when my grandfather was alive and smoked his own pigs. There was also a "slop bucket" on the rear enclosed porch next to the kitchen.

Oh, and I even shelled beans on a front porch annually... country boy that I am.
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Online zach

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Re: Nutrition, Wumpette Style
« Reply #4135 on: April 14, 2014, 10:06:25 AM »
im talking real lard... i even just fucked up and googled a picture of it, can't believe they still sell it, and in the same paint can i remember... armour 100% pure lard, 4lb net weight

pardon while i go vomit

i learned very young to not ask my granny any questions about the food i liked to eat, i wasn't really ready for the truth

Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4136 on: April 14, 2014, 10:16:49 AM »
I used to have ask allot of questions before dinner at granny's house to make sure I wasn't eating tripe or chitlins .

Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4137 on: April 14, 2014, 11:47:03 AM »
Speaking of tripe and lard -- you just have to know how to go about it correctly.

I'm sure I can score lard easily at the numerous butcher shops at the Italian market. Tripe too.
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Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4138 on: April 14, 2014, 11:47:55 AM »
Tripe is nasty . 

Offline wolfter

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Re: Nutrition, Wumpette Style
« Reply #4139 on: April 14, 2014, 11:48:09 AM »
I'm not sure of the difference between lard and bacon grease.  I thought they were the same.  Granny had a metal container that had LARD written on it.  It had a strainer of sorts that fit under the lid and strain out part of the pig.

It was properly displayed on the stove top.  Always makes you wonder since you obviously use the lard from the top, what about the bottom portion?  Granny's lard in the bottom was probably there since they built the new house in 1955.  YUCK

And we always called green beans snap beans.  I would go to granny's every summer as soon as school let out.  I loved being down there and hated leaving.  I was actually kinda happy when our house burnt to the ground and I got to spend a year living with her. 

That's probably also when I learned to not really enjoy eating meat.  I never knew what was actually cooking and seeing my uncle bring her some freshly shot rabbits or squirrels bothered me beyond belief.  And then to suddenly see some of my favorite farms animals gone was crushing.  Playing with them one day and supposed to eat them the next????  I think not.
Complacency is the enemy.  ;)  Challenge yourself daily for maximum  return on investment.

Offline Theyer

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Re: Nutrition, Wumpette Style
« Reply #4140 on: April 14, 2014, 12:23:04 PM »
I do not understand the love off Tripe , My Mothers brothers and sisters loved tripe cooked in milk and onions , shudder , same reaction in posh rest, in Normandy shudder and gag . When my in-laws served me grits we narrowly avoided an international incident .

I was taking about  PIG lard in the UK it is sold in 8 oz and 1lb blocks covered in grease proof paper which was also saved to grease pans . Crisco is unknown in UK , unless someone has a Tee SHirt with it on.
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Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4141 on: April 14, 2014, 12:50:33 PM »
Crisco is unknown in UK , unless someone has a Tee SHirt with it on.

nonsense... it has quite a fan club in certain quarters
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Offline mecch

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Re: Nutrition, Wumpette Style
« Reply #4142 on: April 14, 2014, 01:13:29 PM »
Lard is pork fat.

Crisco has always been vegetable fat. Its so mixed and whipped and hydrogenated it contains "fat" substances unknown in nature.

Lard aka Saindoux is found so easily here. Not so in the USA? 
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Offline wolfter

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Re: Nutrition, Wumpette Style
« Reply #4143 on: April 14, 2014, 01:22:46 PM »
Can you actually buy lard?  Not sure I've even seen it in a store.  That, and I don't use it.
Complacency is the enemy.  ;)  Challenge yourself daily for maximum  return on investment.

Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4144 on: April 14, 2014, 01:55:57 PM »
Can you actually buy lard?  Not sure I've even seen it in a store.  That, and I don't use it.

Yes, I know I've seen it around both upscale places like DiBruno's and at butcher shops. I don't think I've seen it in common supermarkets yet.

Oh, and little Mexican grocery shops carry it.
« Last Edit: April 14, 2014, 01:59:50 PM by Miss Philicia »
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Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4145 on: April 14, 2014, 02:02:15 PM »
OK folks, the verdict is in and i must now attempt this:

http://www.nytimes.com/2006/11/15/dining/15crus.html?_r=0

The author suggests a combination of 70% butter and 30% leaf lard ("high-end" lard from around a pig's kidneys). She says that leaf lard is available at Flying Pigs Farm stand at the Union Square and Grand Army Plaza Greenmarkets on Saturday and by mail order. 

I'm betting that I can locate a source here, probably at Reading Terminal Market from one of the Amish stands.

edit: evidently "leaf lard" can be obtained at A. Esposito's butcher mere blocks away at the Italian Market

http://www.espositosmeats.com

It's at the other end of the block from Cappuccios Meats where I buy dry aged steaks when I'm feeling flush with money, plus they have the best fresh italian sausages in the city. Esposito is known more for pork -- they'll slow roast an entire suckling pig for you with advanced order.
« Last Edit: April 14, 2014, 02:11:21 PM by Miss Philicia »
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Online zach

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Re: Nutrition, Wumpette Style
« Reply #4146 on: April 14, 2014, 02:04:44 PM »
ms p, dining with the amish, that completes some sort of perv fantasy of mine

Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4147 on: April 14, 2014, 02:06:22 PM »
Leave it to Miss P to have need of a cupboard full of gourmet lard . Please .

Offline Miss Philicia

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Re: Nutrition, Wumpette Style
« Reply #4148 on: April 14, 2014, 02:13:11 PM »
Leave it to Miss P to have need of a cupboard full of gourmet lard . Please .

WHY U ALWAYS SO JELLY
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Offline Jeff G

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Re: Nutrition, Wumpette Style
« Reply #4149 on: April 14, 2014, 02:18:34 PM »
WHY U ALWAYS SO JELLY

I can honestly and forthrightly say I am not jealous of your lard .

 


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