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Post by Yoris on Apr 17, 2019 18:53:34 GMT -7
So, I picked a lot of chives yesterday. I'm thinking about making them into a sauce for burritos. I want to cook them, whatever I do (since they were by the road).
Any other ideas?
[HASH]sauce [HASH]burrito
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Post by Yoris on Apr 20, 2019 4:04:08 GMT -7
I made a sauce with the chives, and it didn't turn out to be my favorite. It makes an okay salsa for corn chips, though. We're out of frozen burritos; so, I didn't test it on them. Keep in mind that just because this has the recipes hashtag doesn't mean I recommend it. It's here for educational and for documentation purposes. I don't want to make the same mistake again twenty years from now, you know (and other people might want to know and all).
I added chives, some tarragon, a small amount of kohlrabi greens, powdered mustard, some garlic cloves, cayenne, powdered chile peppers, Tajin seasoning, black pepper, salt, a quart of tomatoes, and two quarts of canned turkey broth. Maybe I added other stuff. I blended it up (I cooked much of it before I blended it up, though).
Anyway, I strained out the juice and made spaghetti (using the juice, amended with spaghetti spices and eggs, for the sauce). The spaghetti turned out to be incredibly filling. I think I could survive on it for a long time. I also think the tarragon gave all the food an interesting texture (and yes, it did overpower the flavors, but I wouldn't call it a powerful flavor in and of itself). The spaghetti tasted fine, though, but I don't think it was an improvement over my usual sauce, while I do know that lots of chives, in and of themselves, can contribute to a great spaghetti sauce (I should have done that, without the tarragon and turkey broth; however, I did think the turkey broth and tarragon went well together—but not as well with the combination of other ingredients, per se).
In small amounts, I felt well-nourished by this, but since I made so much, I ate more, and I still have plenty left (plenty of the spaghetti; I still have all of the thick sauce; I aimed to eat the spaghetti first—but we had a BBQ at a relative's house; so, I didn't eat any on Friday). Later in the day, I felt mildly ill. I wonder if it was the roadside chives (which I left out for a couple days before I washed and cooked them—not something I'd normally do, but I was pretty fatigued after I harvested them, and I was cooking them anyway), or if it had to do with something I ate at an activity I went to (some rhubarb desserts). I guess I'll find out if/when I eat some more. Or not—it could have been the fluorescent lights at the activity (which do regularly make me ill*), or some mild illness going around. *It would be so nice if public places used halogen lights (or at least LED) instead of fluorescent. A room with both LED and fluorescent lighting is not better than pure fluorescent, however (one type of light at a time seems best). Regular incandescent isn't fun either, but for some unknown reason, halogen is just fine by comparison (but there is such a thing as too much of it).
[HASH]tarragon [HASH]turkey [HASH]broth [HASH]recipe [HASH]blackpiper [HASH]chilepepper [HASH]kohlrabi [HASH]mustard [HASH]garlic [HASH]eggs [HASH]spaghetti [HASH]sauce [HASH]salsa [HASH]rhubarb [HASH]lightsensitivity
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Post by Yoris on May 24, 2019 20:25:20 GMT -7
I think the best thing to do with an enormous amount of chives (although I didn't want to do it in the aforementioned case) is to cut them up, put them in freezer bags, freeze them, and use them throughout the year. Same for green onions, garlic greens and such.
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