Text 2726, 113 rader
Skriven 2006-07-02 23:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Cornbread
=================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW>       Title: Tennessee Crackling Pones

 JW>   450 for 45 minutes or until lightly browned.

 CS> Wow!  That would be harder than a rock at that heat and time! 15 mins
 CS> sounds  more right?

I believe you're right. I didn't notice that when I read the recipe over
before posting.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Burdock Recipes
 Categories: Wild, Info, Vegetables
      Yield: 1 Text file
 
           Burdock
 
  Two summers ago I went on a burdock stem experiment spree...I took the
  stems from first year plants and cooked them in water with a pinch of
  soda for 20 minutes...some I added diced onions, tomatoes and peppers
  to and made salsa from...it was pretty green but tasted good...no
  complaints from the family anyway...some of it I made into jam...I
  took 4 cups cooked stem and added 4 cups sugar and one box commercial
  pectin...I brought that to a boil and sealed in jars...it is pretty
  good as a jam...but again...very green...so I think the idea of
  hiding it in bread is a hot tip... Remember...you can make jam or
  jelly out of about anything...just depends on how weird you want to
  get.
  
  Melana Edible Wild Kitchen
  
  Thank you, Melana.  The salsa idea sounds interesting, but leads me
  to the idea of including burdock in a capanata with tomatoes, olives,
  eggplant, onion, garlic and capers.  You say you used first year
  [leaf] stems. Did they get tender with cooking?
  
  Ginger
  
  Yep...they do get tender as you cook them...flat falling apart is a
  better term...lol...First year plants just look like rhubarb...second
  year plants have the huge flower stock...so it is pretty easy to tell
  them apart. Granted I tend to harvest early in the year though...
  
  Flat falling apart is all the better for a capanata. I have cooked
  burdock roots and flower stalk and made herbal vinegars from young
  leaf petiols, but have never cooked them successfully.  They came out
  too fuzzy. maybe I harvested them too late or did not cook them long
  enough, or maybe the pinch of soda makes the difference.  Any Ideas?
  
  Ginger
  
  Hm..never had a problem with them being fuzzy...but again I generally
  harvest early in the spring...Long before the bloom stalks ever
  actually show on the second year plants....that is mainly because in
  the spring the soil is so much easier to work and getting roots is
  easiest...so I use those stems as well...Also...keep in mind that by
  the time I actually eat the stems they are jelly or salsa or
  something so vastly different than just stems that the fuzzy content
  might get lost in the process. Rule of thumb for the stems for me has
  always been a pinch of soda in the first water...something Euell
  Gibbons says in his books...Always done it that way and you are
  supposed to have two water changes but I generally do the 20 minute
  boil in one water...and then go from there for the second cooking...
  
  Melana
  
  I've found even young burdock leaves not worth the trouble. They're
  too fuzzy and bitter.
  
  Many plants that are marginally edible (i.e. they won't kill you,
  although their taste may make you wish you were dead) are listed in
  books by botanists who wouldn't know what a kitchen was if one fell
  on their heads. This makes beginning foragers waste time (this
  happened to me when I first began foraging) they could spend more
  profitably by searching for new plants that are better-tasting and
  less labor-intensive to prepare.
  
  The best thing to do with burdock leaves is feed them to an iguana or
  goat. They love them. NEVER feed burdock leaves to parrots, or you'll
  poison them.
  
  Happy Foraging! "Wildman" Steve Brill Jamaica, NY 11435
  
  I wouldn't mess with the leaves myself...but the stems and roots are
  wonderful if prepared properly.  I must of missed something in the
  posts between Ginger and me because I was always talking about the
  stems.... I personally love the roots...problem with them is they are
  a real bear to dig as the ground hardens during the summer...I have a
  small patch in my back yard where I made a special bed of decomposing
  wood, earth and sand for the burdock.  Makes collecting worlds easier
  since I just have to pull them out rather than dig.
  
  Melana
  
  EdibleWild@onelist.com
 
MMMMM
 

Cheers

Jim, in Yellowknife




... The 4 food groups: sugar, starch, grease and burnt crunchy bits.
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