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The first batch of young wild onion tops are dried and packaged. I left this bunch whole, but the next will probably be chopped afterwards and stored in a spice jar. I use them just like chives and store out of the light so they don't lose their color.
I am working on 2 new show concepts that I hope we will begin work on within the month. I'm quite excited about this and I think viewers will enjoy!
I love these things and I find they taste even better using red potatoes, although any will do.
Basically, just take potatoes that are about salt potato size, or a bit larger. Leaving skin on but removing any eyes, cook up about 2/3 of the way. This may be done stove top, microwave or in oven. When I'm in a hurry, I use the microwave.
When cooked, cut in half, then smash down each half. (A sealed can of tuna or cat food works well for this..). Place on cookie sheet, sprinkle with sea salt and vinegar. I prefer cider or malt, but you can also use white.
Place back in oven at 350, until cooked through and crispy on top. Add additional salt and vinegar to taste before serving, then serve immediately.
NOTE: If potatoes are done but still not crisp, you can put under the broiler, but watch carefully! The potatoes may also be finished in a toaster oven, which will allow for a little more crispness.
Yep, you're seeing correctly. A couple of containers that I "swiped" from someone's recycle bin. "Why?", you may ask? It's simple!
These containers make great coating bins when doing smaller things such as wings, rings, chicken or pork nuggets......and so on. Just put the seasoned flour in the container, add whatever you want to coat, cover and shake!
Easier to use than a brown or plastic bag, not as messy, and the lid is a bit easier to get on and off than some of the better plastic wear, which you are grateful for the first time you get a flour bath when trying to remove a tight fitting lid.
I've been using the yellow container for almost 5 years now. And it still works like a charm.
As you can see, I have been drying alot of sourdough starter for future use/back-up/giveaway. Right now I am storing it as chips, but when I have time, I will powder.
I tried using a mini food chopper but that didn't work. I'll be using my spice grinder, although I might also give the blender a try. Once powedered, I'll only need one of the orange containers for storage. Then, I'll start drying more of my discarded starter. I hate to waste it!
If you're interested in drying starter, one of my earlier blog posts provides necessary directions. It's so easy, and doesn't take alot of your time.
Watch for my new blog, "Throwback Kitchen", begining soon. From the title, you probably have at least an idea as to what this blog will feature, so stay tuned. I think you will find it both unusual and enjoyable, as well as surprisingly useful!
