Put them in a vase with some water, and they’ll stay green for weeks, that way you have some for next time. And you can basically add them to pretty much any dish.
Ugh those commercials really are disappointing because I really like Alton. He always seemed like he had a lot of scientific integrity. But then I see him in those ads and I lose respect for him.
For salting french fries and similar foods, I use a salt shaker filled with regular table salt. When I need to see more clearly how much salt I added (including for eggs) I use a salt shaker filled with kosher salt. The larger kosher salt grains make it much easier for me to see how much I added. I hope that this is helpful.
I’d say it doesn’t exactly equate to anything I’ve tried before, in one way, the green flavor. It isn’t strong, and rather light. The other flavor, on the other hand, reminds me of a faint sunflower seed nuttiness. Though, I did use younger leaves, and no older leaves nor stems as of yet…🤔 I’ll have to try a few more things. Might be interesting with rhubarb and in coffee, too.
I love to mix them in with scrambled eggs, put them on pasta, in burritos/burrito bowls, mix them in with ground beef/turkey patties to add a little more flavor to a burger. They’re a pretty versatile food.
Dipped in salt, they’re a good raw side for any kind of hearty soup and sandwich, that’ll go through quite a lot of them.
They can go into pretty much anything with onion tbf, it’s a basic substitution. Just usually put them in towards the end of cooking like a delicate herb instead of earlier, so they don’t cook down into mush. Which takes like 5 minutes.
Ahh wtf, really didn’t expect him to go and do something as stupid at this. Looks like Mayim Bialik did the same shit. Here’s an article that talks about a lawsuit the company that makes the pills settled on. They are no longer allowed to claim the supplement is backed by science (should tell you something).
At least one cast iron skillet and or wok (try wokshop.Com) don’t spend a ton of money on these. You just don’t need to.
A nice thick bottomed stainless pan (I prefer mirror bottom) this is where you need to spend a bit of money - makes a difference, get the best you can afford.
Two to three cheap nonstick pans - more money doesn’t get you a whole lot here, these lose their nonstick properties after a few years of heavy use. I work these hard and replace every 2-3 years.
Dutch oven. Get one. Recommend lodge - similar quality to the French brand and like 1/5th the cost.
I also like carbon steel pans. I have something like what’s in the picture. But my biggest gripe is they seem to use cast iron handles which keeps the pan heavy. I’d be fine with an aluminum handle that’s still oven safe so I can maneuver the pan more.
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