Raw Ingredient and Mise en Place Appreciation thread.

[mgm9128]



you guys still have some? They've been gone for months now here.

Their season's just beginning here.

 

[mgm9128]

 

[indesertum]

^tomatoes? did you blanche and peel the skins off? looks so good right now

i am

i've actually never seen garlic scapes before. what'd you do with them?

 

[mordecai]

I think he is making confit. Not something I usually crave in summer, but they're great in the bottom of just about any savory baked ramekin dish.

 

[indesertum]

do you confit them in oil?

 

[edinatlanta]



I've actually never seen garlic scapes before. what'd you do with them?

Use them as a milder or perhaps, more delicate form of garlic. Makes a great pesto too.

 

[mordecai]



do you confit them in oil?

I preserve them in a mason jar with oil once they're done in the oven.

 

[NAMOR]



Too bad tomatoes aren't in season.

 

[mordecai]

NAMOR, do you know what a season is? Mid-Spring is different than late winter. It's still a little early (especially if the ones I've tasted are any indication), which is why confit is a great way to make them more palatable. I personally just never make tomato confit once it stops being cold out.

 

[NAMOR]

i waited 3 months to make that post.

 

[mgm9128]

 

[indesertum]

have no idea what that is. looks like turnips or corn in oil with thyme (?) on top.

 

[mgm9128]

Potatoes in chicken stock with lemon thyme on top.

 

[sygyzy]

I thought it was potatoes confit.

 

[mgm9128]

Rat tailed radish.