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Post by cyclist on Mar 22, 2024 13:54:48 GMT -5
Adding coconut oil to sautéed Kale allows it to slide from the pan to the trash quite easily. Man I will make you some Kale that you will like. Called eggs in a nest. Chop the kale up and cook in a large skillet. Add salt, pepper, anchovies!!!, soy or fish sauce, maybe some miso, smoked paprika, olive oil, and whatever other spices you like. When its tender make four holes in the kale mixture so the bottom of the pan is exposed, add a dab of butter or olive oil then add an egg to each area, I leave mine sunny side up. When the eggs are done serve a heaping of kale (mustard greens, spinach, etc.) and eggs and you will be happy with your kale. Bacon over the top is not an unheard of addition.
Good stuff!
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Post by ferris1248 on Apr 9, 2024 10:02:08 GMT -5
That'd make you shit like a goose.
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Post by louis357mag on Apr 13, 2024 18:57:15 GMT -5
Might be a good idea. Some are so full of it... Might make them feel a little better.
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Post by Crkr 23 on Apr 14, 2024 18:22:10 GMT -5
We have several bays...Persea palustris...some hairs on underside of leaves in wetter areas (swamp bay), P. borbonia variety borbonia (red bay) no hairs dryer areas and P borbonia var. humilis (silk bay) in scrub. I use them all in cooking interchangeably with Laurus nobelis...the bay you buy in the store. By the way this grows well in Gville...really well. I can't tell a difference. To note Persea americana is the avocado. All of these bays get a deadly wilt caused by a fungus? brought to the states on a ship (maybe Savanah) carried by a wood boring ambrosia beetle. On Lake Lochloosa (Garrison hammock) in Alachua County red bay trees as big as grandaddy live oaks are now dead. The native Florida bays are very common (have red bay on my lot in Gville) but they don't get big anymore. Similar fate as the Chestnut. florida.plantatlas.usf.edu/Genus.aspx?id=912Re: "sweet bay", I looked it up and I get pics that look like magnolia. Then OTH, someone mentioned bayberry, which I was led to believe was the same as wax myrtle, which is supposed to have aromatic leaves... Anyway, I have this in my yard... which is ? And is in any way useful? TIA View AttachmentI think this is a picture of bay laurel(sweet bay) and is the one used in cooking. According to Google it is from the Mediterranean and the scientific name is laurus nobilis(sp). Don't take my word for it if you are going to eat it. Cad's picture of the cherry laurel looks different to me because there are multiple fruits on a drupe whereas Throttle's photo has a single fruit on a drupe. |
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