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Old 07-27-2006, 06:45 PM   #11
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I had a survival course once and they taught us many things that could turn into a salad or dinner....or a juice/tea. It was so interesting.
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Old 07-27-2006, 06:48 PM   #12
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Originally Posted by Half Baked
Hey welcome, Farmer Mike. I can't wait to hear more about what you do with your yard 'food'.
I tend to appreciate the things I forage for what they are. I'll cook up some nettle and have it as a side dish for a meal. Or, I'll throw some lambsquarter in with my salad greens. Clover adds a nice bit of spicey kick.

I think it's had a big influence on how I look at other foods. For example, tofu should be used in a recipe because the qualities of tofu are suited for the recipe. Trying to make tofu taste like a hamburger is just plain wrong.

I also enjoy traditional ingredients in an relatively unadorned fashion. This Cornmeal Porridge is a good example. (Is linking to a recipe off-site kosher here?) My cornmeal porridge is all about the cornmeal, not a bunch of sweet condiments.
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Old 07-27-2006, 06:52 PM   #13
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Farmer Mike, I usually use milk in lieu of water in all my cereals. I am very interested in your recipes.
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Old 07-27-2006, 06:56 PM   #14
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Welcome. Farmer Mike!
I think it's wonderful that you use the ingredients that surround you.
It's extraordinary the things you can find in the countryside which have been abandoned by modern society.
A good few years ago, an English guy wrote a book called "Food for Free" - I have a feeling his name was Richard Mabey, or something like that. Since I'd moved to Venezuela, it wasn't much of a help, but it may just be over there.
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Old 07-27-2006, 07:03 PM   #15
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Originally Posted by Half Baked
Farmer Mike, I usually use milk in lieu of water in all my cereals. I am very interested in your recipes.
I'll try cooking my porridge in milk the next time I have a chance.
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Old 07-29-2006, 10:19 AM   #16
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Welcome Mike!
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