I just looked it up. Apparently just over an hour start to finish...don't know if something is missing from texture or flavor.
livesimply.me
I'm a big time gardener but I don't know or practice latin names for the most part.
mizuna, mustard greens, cabbage, broccoli and a few others are in the same family. Do the greens make you fart as well, or just the florets?
cabbage broccoli cauliflower are good for my farting, but anything you start eating a lot of, that you haven't eating a lot of, can create gas in the system, greens included...I love that family of plants/edibles so I eat a lot when available
It's all about plating. If you don't plate then you're not gonna pic. But if you plate you'll pic, assuming your plating is a pic-worthy plating.
I agree, yet disagree. Meals you make for yourself and no one else often times look amazing. Some though, can look like complete diarrhea but taste awesome, like my pot roast a few pages back.
I was thinking baseball
mizuna is an asian mustard green with serrated leaves. awesome flavor, ben hoshi has purple stems, then there is pink as well (plus just the normal green varieties). adds not just flavor, but good color to salads. you could garnish with it as well, but unless someone is eating it, no need to waste.
Nice, love those types of greensmizuna is an asian mustard green with serrated leaves. awesome flavor, ben hoshi has purple stems, then there is pink as well (plus just the normal green varieties). adds not just flavor, but good color to salads. you could garnish with it as well, but unless someone is eating it, no need to waste.
Sounds like a variety called red streaks mizuna. I've got some of those seeds but haven't tried them out yet. I was introduced to ben hoshi and pink and have been growing those exclusively. Ran out of pink, so I purchased the red streaks literally a week ago. Excited to see what they look like.
Would have been way better on a grill, but considering the cooking method, it was 9.5/10. Would highly recommend.
Season, score fat cap, preheat oven to 425 and cook with fat cap side up for 50 minutes approximately. Pull from oven when it's 125ish and let rest.
I remember her saying to marinate in soy sauce,but that's it.
country style ribs is their common name, but they're from the pork shoulder/pork butt. I can't call them something they are not, and they are most definitely not ribs.
Nope
