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Spring Spoiling

Discussion in 'The Homestead' started by British Red, Mar 11, 2015.

  1. Robson Valley

    Robson Valley Full Member

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    To me, a turnip is 4-6" diameter, whitish inside where the top was cut off and a distinct purple color blush on the outside of the top.

    I learned by experiment that a big double handful of fries, not agitated too much, is done in 3 mins 30 sec.
    The coating is browning just a littleand they are cooked through. I'll admit there some really scuzzy burnt sludge that settle out.
    Four minutes in the pot and many tip/ends are beginning to burn.

    Having chicken tonight? Get the oil going and deep-fry branches of sage and oregano for edible garnish.

    I'm fond of using one or another of the dry rubs which are usually applied to meats going into my big smoker BBQ rigs.
    3 hrs at 275 with some apple wood.
     
  2. Laurentius

    Laurentius Native

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    To me a turnip is a pinkish reddish thing, that grows from turnip seed. I have tried making them into crisps but I did not like the results.
     
  3. Robson Valley

    Robson Valley Full Member

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    OK, I blame you all = yam fries with whatever else for supper tonight!
    I'll use what I traded for as I call "Paddy-Rub", meant for meats.
    What's so special? There's just a hint of espresso coffee in it.
     
  4. nunzionuk

    nunzionuk Full Member

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    Parsnip and sweet potatoe is what I normally do.. Parsnip chips.. MMmm.. Can do parsnip pancakes.. like potatoe cakes, but you get the idea. Pretty much you can replace potatoe in most things with parsnips for extra flavour.
     
  5. Robson Valley

    Robson Valley Full Member

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    Ah, be careful = the lexicon police are alert. We do need more "lerts."

    You say: "sweet potato." What, precisely do you refer to? We have two things:

    1. Yam. Commonly referred to in the United States as "sweet potato", depending upon where you live.
    To me in Canada, it is a Yam = orange interior, reddish brown and thin-skinned surface.

    2. Sweet Potato. An abomination of a potato-looking thing with insipid yellow flesh.
    If there was a vegetable that earned the rights to being fed to livestock, this is it.
    Yeah, yeah, I'm biased and I can live with it.
     
  6. Toddy

    Toddy Mod
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    Then the sweet potato that I know of is your yam. We don't really get 'yams' outside of Caribbean or African speciality greengrocers, but the sweet potato is pretty commonplace supermarket stuff.

    I didn't know they were two entirely different things until this thread and I went a-googling :eek:
    There you go, we learn something new every day :D

    M
     
  7. nunzionuk

    nunzionuk Full Member

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    Sweet potatoes (Ipomea batatas)
     
  8. British Red

    British Red M.A.B (Mad About Bushcraft)

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  9. British Red

    British Red M.A.B (Mad About Bushcraft)

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  10. beachlover

    beachlover Full Member

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    That's more like it Hugh! You had me worried for a while there. ;)
    I've just made my first gallon of nettle wine. It took some collecting, but there's quite a bit about here already.
     
  11. British Red

    British Red M.A.B (Mad About Bushcraft)

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    I made nettle for the first time last year based on John Fennas recommendation. Pleasantly surprised with it. Lilac is worth trying too.
     
  12. bilmo-p5

    bilmo-p5 Maker Plus

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    Those handbags look nice, Mr Red. One of them 'tween a coupla rounds o' B&B would be a tasty snack. [​IMG]
     
  13. Harvestman

    Harvestman Bushcrafter through and through

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    I'd just like to know two things:

    1. When will the parsnip wine be ready?
    2. Can I book a room for a week at your place for about then please?

    :)
     
  14. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Reckon April 2016 mate, but then again, last years is about ready now :)
     
  15. beachlover

    beachlover Full Member

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    I'd never considered lilac and have some growing nearby too. I need more demijohns and a bigger shed!
     
  16. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Its very strongly perfumed. A dessert wine to have with a fruit sorbet I think. Its really an interesting wine, nicer than elderflower I think.
     
  17. British Red

    British Red M.A.B (Mad About Bushcraft)

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  18. bigbear

    bigbear Full Member

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    BR, yes sir, a pasty is not a pasty without swede.
    Toddy, oh yes, veggie haggis, excellent stuff.
    Grew Sweet Bell turnips on the allotment last year, excellent, grow fast, make terrific roasted veg and a damn fine curry as well as being great mashed with carrots or swede, the combination of two of these mashed together is IMHO a good example of the sum being greater than the total of the parts. Pick any two or even all three, boil, mash with butter and lots of black pepper, its good !
     
  19. British Red

    British Red M.A.B (Mad About Bushcraft)

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  20. Robson Valley

    Robson Valley Full Member

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    Not at all. You're looking at the flocculant must of smashed plant biomass, yeastie-beasties (love those guys) and suspended proteins. Looks like a lot of crud and plenty in the bottom.
    Clean and frequent careful racking ought to bring it around.

    At the same time, the color looks like it will have a brilliant polish, ought to be yummy.
     

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