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Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

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Comment by The Flying Atheist on May 20, 2014 at 12:42am
Pat, the Illinois peaches are delicious..... when you can obtain them this far north.
Comment by Pat on May 19, 2014 at 1:54pm
Randall, I'm holding some hope for the peach crop down here. While it's still Illinois, I'm 350+ miles south of Chicago. Winter was lousy, but I'm pretty sure a lot of the orchards made it through.
Comment by Randall Smith on May 19, 2014 at 7:02am

Pat, exclude peaches (and related nectarines and almonds) this year. Cold winter temperatures prevented blossoms from forming. Boo. Poor apple crop, too (Indiana). Strawberries look great!

Comment by Pat on May 18, 2014 at 9:39am

All this talk of frozen fruit, I know I've got to stock up on strawberries.  I'm out, other than a few jars of jam. Strawberry season will start in about 2 weeks, and there are a couple of farms where I can get them in bulk.  Then, it will be all the other fruits, followed in succession

Comment by Idaho Spud on May 17, 2014 at 3:20pm

Tasted one of my frozen very ripe bananas and it tasted about the same as when I put them in.  It looked normal also.  The skin must have protected it.  I don't remember for sure how long they've been in there.  Probably 1 or 2 years instead of 2 or 3.  

Comment by Plinius on May 17, 2014 at 11:10am

Put the green bananas on top of the apples - not in the fridge.

Comment by Randall Smith on May 17, 2014 at 7:19am

RE frozen cherries: I couldn't taste any freezer burn--and they weren't vacuumed packed. Icy, yes. 

I see dried morels for sale in a little country store, but I've never bought or ate any.

I bought the greenest bananas ever earlier this week. It's been 5 days, and they're still green and inedible. Ridiculous.

Comment by Idaho Spud on May 16, 2014 at 6:24pm

I read several articles and they say that most dry morels have a stronger smoky flavor, although some kinds do not.

Comment by Idaho Spud on May 16, 2014 at 4:41pm

What is the difference in taste between fresh Morel mushrooms and dry?  

Comment by Idaho Spud on May 16, 2014 at 2:28pm

None on the ones I used within a week.  These may have.  I don't expect them to be good.


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