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Old 02-11-2019, 04:49 PM   #111
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A heads up!!!!!

Coming!!!!! this Wed.!!!!!!!! Feb. 13!!!!!!! (Are you listening DH?)


NATIONAL CHEDDAR DAY (hey, hold down the shouting)
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Old 02-13-2019, 11:39 AM   #112
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IT'S HERE !!!! NATIONAL CHEDDAR DAY

And DH started today off with CHEDDAR CHEESE in his grits this morning.
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Old 02-13-2019, 11:58 AM   #113
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Have you had your CHEESE today? CHEDDAR that is lol
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Old 02-13-2019, 08:09 PM   #114
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Tonight DH made a very delicious quiche. It had bacon, tomatoes, Swiss and Cheddar to name some of the ingredients.

Did anyone else have Cheddar today?
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Old 02-13-2019, 08:18 PM   #115
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Quote:
Originally Posted by cookieee View Post
Thank you Dave, I knew you would be a wealth of information. I am glad to find out about the black chick peas. Never heard of them before, love chick peas. They should have gone on my "must have ingredient" list. I try never to be without them.
Funny, when I opened my delivered lunch today there was some delicious rice, that had black chick peas in it. The rice was delicious but I could not enjoy the texture of the chick peas. If it had been the chick peas I am familiar with, I would have eaten the whole thing.
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Old 02-13-2019, 08:36 PM   #116
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What was wrong with the texture of the black chick peas, Addie? Were they too hard and grainy? It's been my experience that these things need a long cooking, even in a pressure cooker. I put them in the IP for at least 80 minutes, before simmering in a dish for even longer.
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Old 02-16-2019, 09:50 AM   #117
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ANOTHER HEADS UP!!!!!


Tomorrow ( 2-17-2019) is - NATIONAL CABBAGE DAY !!!!!
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Old 02-16-2019, 10:16 AM   #118
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I'm having bok choy with my Chinese dinner tomorrow. Does that count?
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Old 02-16-2019, 10:47 AM   #119
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Bok choy, pak choi or pok choi is a type of Chinese cabbage. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Chinensis varieties are popular in southern China and Southeast Asia. Wikipedia
Scientific name: Brassica rapa subsp. chinensis
Origin: China, before the 15th century
Cultivar group: Chinensis
Higher classification: Field mustard
Rank: Subspecies
Did you know: Bok choy is sometimes called a "soup spoon" because of the shape of its leaves. veggiesinfo.com



Of course I know you knew that.
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Old 02-16-2019, 12:26 PM   #120
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Yes, cookieee, I had heard that one before. And the Asian brassicas I grow and eat more than any others (bok choy, tatsoi, komatsuna, senposai, mbuna, mizuna, and napa are the ones that come to mind) which I guess you figured out. lol I think the reason they are so popular over there, and are being grown a lot more in this country is that they grow much faster than our traditional brassicas. I often begin harvest 30 days after transplant! SOW, it won't be long before seeds get started...
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