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EdelBeeRocker

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  • Content Count

    6
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About EdelBeeRocker

  • Rank
    Recruit
  • Birthday May 28

Character Details

  • Location
    Cincinnati, OH, USA
  • Class
    warrior
  1. I would recommend investing in a copy of Better Homes & Gardens New Cookbook (it always has a gingham cover). You can get it pretty cheap on Amazon or in any bookstore. It doesn't matter what edition or year. It has so much good info for beginners. It gives you definitions of terms and step by step guides of most basic procedures. It tells you how to pick and store produce and meat safely, as well as prep it. It has tons of beginner recipes all the way up to some complicated ones if you decide to get fancy.It also gives you a nutrition breakdown on each recipe. The recipes also don't call
  2. Since I was a lazy-bones last week, here is a catch up post. Last weeks veggie was going to be.... Kohlrabi! Kohlrabi is an alien-looking plant from the same family as broccoli and cabbage. You can eat the greens raw or cooked like collards. Most people buy them for the roots though. The bulbous root tastes like a mildly sweet broccoli stem and is good for roasting or stir fry. The plant has a little fat, a good amount of fiber and is a natural source a some folate and other B vitamins. Oven Roasted Kohlrabi Fries Ingredients 4 bulbs of
  3. This weeks vegetable is..... Delicata squash! Delicata squash is somewhere between a winter and a summer squash. Unlike winter squashes (pumpkin, butternut, acorn etc), the skin is tender enough to eat. However the flesh is sweeter and more dense than summer squash (crookneck, zucchini, etc). It does not store as well as a winter squash, so try to eating shortly after purchasing it. It is packed with vitamin A and C. Sausage-Stuffed Delicata Squash Ingredients 2 delicata squash, halved lengthwise and seeded- The seeds are good roasted! 3 teaspoons/15
  4. Week 1- Dandelion Greens Dandelion greens are the leaves of those obnoxious yellow flowers that turn into poofballs. You can get them from your yard, but I'd suggest buying them at the store. They are usually around the other greens- chard, kale, mustard, etc. They are crisp tender and they have a mildly bitter flavor. They can be eaten raw for a bitter punch in your salad or you can cook them. They are interchangeable with spinach or kale in most recipes. They spoil a little faster than hardier greens, so try to use them quickly after you buy them. To prep them, just trim the end
  5. Hi everybody! I'm Jess. I'd love to be your Vegetable of the Week guide! I cook ALOT. My husband and I went paleo several months back which gave me carte blanche to start making any kind of vegetables I wanted. Previous to this he'd always been a little iffy on new things. I live in the midwestern US in an area with a pretty good summer farmers market, a selection of upscale grocers and a huge international market. All of my vegetables will come from one of these places, but to start with I'll probably do more common vegetables you can get at a well stocked grocer in th
  6. Since you didn't get to another country yet, you could always do MORE Irish. Colcannon is yum-tastic. It's really good with bangers or roast. I'm a little late on the paella argument, but I think you're going to find some similar ones in other regions. Arroz con pollo, arepas and jollof all have dedicated variant fandoms.
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