Rebecca goes over her essential pantry items & kitchen tools, then shows you how to save money by making vegetable & chicken stock from scraps.
Tags: Pantry, pantry items, kitchen tools
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Artichokes.. hehe I’d throw them at people I didn’t like, the turn around, giggle and run away.
That or I’d go to an Italian restaurant and have them in a tasty dish. Cook them? Heh, you can do that?
LOL I have everything here and MORE, and heh, I still go to Taco Bell. I can’t cook lmao
marry me
steam the jerusalem artichokes, and mash with grilled garlic and a little butter, salt n pepper… they’re pretty similar to potatoes, but do better with steaming rather than boiling because the carbohydrate that they contain isn’t starch like potatoes, its inulin (NOT insulin!!!). Or, you can steam them just for a few minutes, to keep them a little crunchy, and make a cold salad with them with pickles, eggs, peas, bacon, dill, mayo, mustard, whatever…
It’s belgian asparagus time over here! I love asparagus. Oh and two more weeks and we’re gonna have strawberries! yay!
Fiddlehead greens are in season here. Nothing like taking a drive to the country and picking a big sackful of fiddleheads to blanch and freeze!
loved this video…so many great tips…thnx
pickled jerusalem artichokes are fab
in fact i think thats got to be the best way to eat them
i love ur videos!!! its so peaceful and nice yet entertaining while i am learning!!! Thank You!!!
I steam up the Jerusalem artichokes then peel and dip into creamy bechamel sauce.
MMMMMMM pickled ramps! Very common condiments in Vietnamese cuisine! I never knew what it was called in English until now.
Awesome awesome video! Love all the information.
Beet and Jerusalem Artichoke Salad with Blue Cheese Dressing
@sooth15 Have fun and experiment with your salts! Thinner, flakier salts are great on top of eggs or pasta. Chunkier salts are great in soups, on meats, or anything they can dissolve into. I like finishing salts on eggs, in pasta, on homemade pizza, on bowls of mussels, on fish, on roasted or grilled vegetables…have fun and experiment!
hey you are so cool, how can i if u like send german and silesian old and new fashion recipes ?
Q: how long should I simmer the chicken?
Q: how long can I keep the unused stock?
I’d like to see HungryNation and EatTheWeeds with Green Deane get together for an episode or two or more. Would be educational and fun and delicious.
always nice to watch…and i just love hearing you talk =]
Thanks for all the great information!
Rebecca, I would really love to know what/when/how you use your finishing salts. I happen to have a whole set of them, and I never know when to use them. I’ve occasionally just tossed some into soups, but I’m sure that’s not the best way to use them.
its apple blossom where Im at so all kinds of apples are going to be in season very soon!
Ahhh you have Ad Hoc At Home!! i need to get that book.. that, Jonathan Waxman’s book and Momofuku book
D love yo vids!!
dang you look like you’re sick. please go to bed.
for spices it’s better to keep them away from light, it’s better for their taste.
This vid is really useful! Thanks Rebecca!
I have those same tongs
first!