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Comment by Daniel W on May 28, 2016 at 9:53am

I have two rhubarb plants that produce very different stalks.  One originated from a historic variety, "Victoria", that I found on the odds and ends table for sale vs. throw away, at Fred Meyer about 15 years ago.  It grows huge, gigantic green leaves and towering flower stalks.  The stalks are mainly green, although in early Spring they have a pink tinge and are less sour then.

The other came with the house we bought via bank sale.  There was no contact with prior owners, who apparently absconded to North Carolina or somewhere and were never heard from again.  The house and yard were a mess.  That rhubarb was near the front deck.  It produces big, fat stalks, several times as thick as the other one. They are dark red on the outside, and flourescent pink in the inside.  That plant doesn't bloom.  That was the source of yesterday's pie.

WIth a day to mellow out, the crust lost some of it's coconut flavor,  I didn't like that in the pie - distracting from the fruity flavor.  The rhubarb filling is hot pink, sour as lemonade, and with the sugar added, simlultaneously sweet.  I could not eat it every day.

Randy, strawberries are ready here too.  Maybe I should try a strawberry rhubarb pie.  I've also seen recipes for peach rubarb and cherry rhubarb. 

Quiana, thanks for the info.  Now I don't feel like it was my fault for the coconut crust being more tough.  Next time, back to what works for me!  I use an oil-based crust that contains a little milk and a touch of lemon juice, too soft to roll out the normal way.  So it gets rolled out between layers of wax paper, which is also what I did with the coconut oil crust.

On the sourdough, I added too much stuff.  I like simple things and got carried away.  It's actually very flavorful, but too rich.  Next time I'll leave out the rosemary and garlic.  Just sun dried tomatoes and pine nuts - very good.  I saw a recipe calling for adding salt AFTER the dough has proofed.  I don't know if that's the reason, but this was a more typical sourdough than usual, with bigger holes and a more crunchy "crumb".  Nice efffect.  Who knows if it will work next time!

Comment by Michael Penn on May 28, 2016 at 8:28am

Rhubarb! I have avoided it now for many years. In childhood I had the pies and to this day my mouth salivates like a mad dog at the very thought of rhubarb. I avoid it for this reason but can still taste it like it was yesterday.

Comment by Randall Smith on May 28, 2016 at 6:44am

Although I finished up a rhubarb pie earlier this week, another one sounds good. This time, make it strawberry! They're ripening quickly, and I have to beat the robins to them. My crust of choice is using shortening. I use coconut oil in frying, but have never tried it in a crust.

Daniel, your sourdough bread sound delish!

Comment by Jennifer W on May 27, 2016 at 8:10pm
I wish I could make a pie. It always comes out a bit mushy. My sister makes a Cherry pie that is the pinnacle of perfection. I force her to make it during Thanksgiving.
Comment by Daniel W on May 27, 2016 at 6:56pm
Well, the rhubarb pie is cooling off. I made the crust with coconut oil. It was soft and sticky, and the crust actually rose in the oven! The peice that I took off the edge seemed a little tough, too. I think I will go back to canola, that always works for me.

Today's white sourdough - has added fresh rosemary, pine nuts, garlic, and dried tomatoes from last year's garden. It smells awesome rising - don't know how it will taste.

Today's whole wheat sourdough contains maple syrup, chopped dried figs from last summer, and chopped walnuts. That one always comes out good, but the recipe calls for 1/4 cup powdered milk that i forgot to add. Oh well. MIght be OK anyway.

Joan, fresh oregaono and thyme are great! They grow well here. I think mint wouyld grow well for you too.
Comment by Joan Denoo on May 27, 2016 at 3:41pm

Qiana, your information encourages me. I like the butch cut that Cary does for me, it is short, easy to comb, stays pretty much in its place, and it costs me nothing. A butch isn't for every woman; I like it on me. 

Randy, sad to learn of your unpleasant tasting soup and glad you threw it out. I have a hard time discarding things that don't taste good. 

Speaking of tasting good, I brought home some herb plants from the store because I wasn't here earlier to put in those seeds. I used the fresh oregano and thyme in a sauce for mashed potatoes and it was delicious. 

Sadly, my herb plants did not come through the winter here at my home. All the garlic survived and will be ready to harvest in late June.  

Comment by Randall Smith on May 27, 2016 at 6:50am

Here on "Food" we usually comment on something good we ate. Not this time. I had some leftover beef broth for a soup base. I tossed in white beans, asparagus, frozen Brussels sprouts, and mushrooms. I ate about half of it before I said to myself, "This is awful. Why continue?"  It didn't bother me in the least to throw the rest out.  Win some, lose some.

Comment by Plinius on May 19, 2016 at 9:50am

That depends on the point of view - cow or bison.

Comment by Randall Smith on May 19, 2016 at 7:01am

Yes, coconut is the oil of choice for me-- cooking-wise, not skin care. I must admit to using shortening for pie crusts (I make my own, Daniel). I've never tried coconut oil (crusts). Too darn expensive. How did your pie turn out, Daniel?

Changing subjects: I'm trying to go more vegetarian, but I still have to clear my freezer of meat. So tonight, I'm using my George Foreman grill to cook a bison burger. At least bison meat isn't as bad as cow meat--or so they say.

Comment by Joan Denoo on May 19, 2016 at 2:24am

Really, Qiana?! You mean it does come back to "normal"?


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