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Xray the Enforcer

What's For Dinner, Take 7

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Posted (edited)
4 hours ago, BigFatCoward said:

WTF are ramps?

 

A type of wild onion that is indigenous to North America and is only available for a couple of weeks in springtime. Its flavor is a mix of garlic and onions. 

Edited by Xray the Enforcer

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15 minutes ago, Xray the Enforcer said:

A type of wild onion that is indigenous to North America and is only available for a couple of weeks in springtime. Its flavor is a mix of garlic and onions

I want some of that.

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1 hour ago, BigFatCoward said:

I want some of that.

On our side of the pond the closest thing to ramps is probably Bärlauch (bear leeks) - ramsons.

They have become very popular in the past decades, so that you'll find them a lot in supermarkets in germany though they're usually cultivated and lack the flavor of the wild variety. I just use chives instead (for I'm stingy and lazy).

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4 minutes ago, Lykos said:

On our side of the pond the closest thing to ramps is probably Bärlauch (bear leeks) - ramsons.

They have become very popular in the past decades, so that you'll find them a lot in supermarkets in germany though they're usually cultivated and lack the flavor of the wild variety. I just use chives instead (for I'm stingy and lazy).

Yeah, just googled them and those look almost exactly like our wild ramps.

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I have Roasted a Beef. What a great dinner that makes. Absolutely could not be easier to prepare, ready in a couple hours.

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On 4/30/2018 at 3:59 AM, Xray the Enforcer said:

A type of wild onion that is indigenous to North America and is only available for a couple of weeks in springtime. Its flavor is a mix of garlic and onions. 

So...ramp up?*

 

*really sorry that I couldn't resist, but I do want to try it now too

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We went to a new vegan restaurant in our neighborhood last night and it was incredibly satisfying. 

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On 4/29/2018 at 7:46 PM, Xray the Enforcer said:

nice!!!

We splurged and got a dry-aged ribeye, some ramps, and some asparagus. Idea is to cook the steak (med rare, ofc) and then dress with ramps butter. Extra ramps will be sautéd with the asparagus in the pan juices. We've made Sunday evening to be our Fancy Dinner evening for the week and I quite like the ritual. 

i so approve. remind me to bring you ramp butter next month. 

today i made 7kg of it! blanch and puree the green,  saute the whites and paddle into the butter. 

i have some pickled ramps too. and should have ramp kimchi if i get my shit together this week 

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Made a vegetarian carbonara last night that was lights out.  Used nutritional yeast w/ the eggs instead of parmesan, and fried up some sliced almonds in smoked paprika, soy sauce, ancho chili powder, maple syrup, and red pepper flakes for the 'bacon'.  Let that marinade for ~10 minutes, fried it in a dash of olive oil over med low heat, added 4 cloves of minced garlic for a minute, tossed my noodles in that mixture until covered, then added the egg/nutritional yeast mixture after turning off the gas and mixed it like crazy so it didn't turn into scrambled eggs.  Garnished w/ a bit of parmesan and parsley.  Probably the healthiest pasta dish I've ever made and incredibly satisfying.

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Fried rice, crab ragoons, BBQ pork, and orange chicken from one of my favorite Chinese restaurants in town.

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Last night was home made duck burgers, sweet corn fritters and an avocado and mango salsa.

tonight, I think we shall just go to our neighborhood Japanese. The toddler loves ramen and I’m too pregnant to cook.

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Just ate a double portion of Korean fried chicken. My cravings are out of control. 

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I made chicken tinga yesterday, and it was good, but today I made quesadillas with some of it and they were GREAT.

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WHen are quesadillas not great? Easily one of my favourite dishes (and not exactly tricky really).

Just about to start some pea and mint soup for lunch using ingredients from my Uncle’s garden since he went all green fingered after retirement but doesn’t enjoy cooking

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