Eyeing it right

[Fordlords]

Setting my eyes on that big bad dandilion Just another pix of my pimped-out 682 in its natural habitat



-Fordlords-

[Rudi]

I feel sorry for that little ole dandelion.

One nice thing about dandelions though -- they sure make a good salad before they flower

[400lbsonacubseatspring]

Yessir,

With hot bacon dressing......almost as good as autumn endive.......but not quite.

Wilted Salat, as Mr. Jefferson called it, after his return from France, where he developed a taste for greens.

Grandfather used to mulch around the endive around Halloween with coal ash (to deter the slugs) and then lay a piece of plywood over the endive patch. As long as the ice stayed off of it, it kept until christmas in the garden.

They tell me you can do the same thing with beet greens, but I've never tried it....they always looked a little nasty to me.

--Tom

[Rudi]

I like beet greens and endive and other spring greens as long as I can get em. Even better than lettuce of any type..

However, I can no longer have the bacon dressing, nor can I have the Heise Kartoffle Salat mit Schweine sose.. either -- cardiologist says bacon and the bacon fat (poor man's jam) on rye was one of the principle causes of my coronary arterial blockages..

sooooo. I am now limited to low fat or extra lean meats... thank GOD that my local metzger actually makes his sausages out of very lean meats -- 15% or less total fats which is comparable to chicken, turkey or other lean meats.. so I don't have to become a vegetarian. Don't get me wrong -- I like my veggies -- I just like my veggies along side my MEAT !!!!!

[400lbsonacubseatspring]

Rudy,

I have my own set of ideas about diet and coronary artery disease in regard to diabetics (you are diabetic if I recall, no?) I even have the scientific data to back me up....LOL

But, then again, if I convinced you to my way of thinking, and you dropped dead with an MI, I'd feel mighty guilty...LOL

So, you keep to your lowfat diet, until your cardiologist tells you otherwise...

Of course now that I've said that, if you do keep eating the way you are, and drop dead from an MI, I'll feel guilty too.....

LOL....

Ok.....so, just try not to drop dead....ok??

[Rudi]

I promise

[Phillip W. Lenke]

I have eaten the yellows as well. They are good also. "Don't weedem eat em"

[JBall8019]

fordlords
that is a great pic! how old is that mower? rudi - Du hast mich hungrig gemacht!!! ich mag salat!
john

[jostev]

fordlords, GREAT PIC

jball, isn't that german you hate me???

great pic!!! just love cadets, the old ones that is

[JBall8019]

jostev it is german and i wrote that rudi made me hungry and i like salad. rudi mentioned hot potato salad and my belly growled if you have been to germany you will know what he means..
john

[jostev]

[Rudi]

John:

enstschuldigen meine freunde... I missed the additions to the thread...

heise rot kohl salat alzo - schmeck gut ja

I absolutely love my bayerische heritage and the foods that go along with it, as well as my French Canadian side of the family. Add that to Em's Acadian roots and one can get a little on the hefty side if one isn't careful. I have had to watch my girth for years.. and now especially.

I am just a little guy, only 182 cm and shrinking steadily.. so if I am not careful, my horizontal could outgrow my vertical really quick...

I love bbqing as well, and the fresh spring greens along with the fungus usually makes din din really satisfying in the summer.

My Dad always was the mushroom hunter in our family... he knew which ones would make you well, which ones went with this und dat, as well as which ones would put you in a box real fast. Since he has passed, I no longer am willing to try fungus that hasn't passed his test.. so I am missing those taste sensations.

Although, I must admit, I have been frequenting this little Taiwanese Vegetarian restaurant with some of my kids who found it, and I am amazed. They have this Veggie BBQ that is made with Taiwanese mushrooms.. they come dried and only the stem.. imported from Taimwan.. wow! awesome. Kind of reminiscent of beef... but as in a tenuous memory sort of.. difficult to explain... just absolutely awesome...

[400lbsonacubseatspring]

Rudi,

There is nothing finer than an entire grilled portabella cap (burger-sized), with some swiss cheese melted on it. Forget about the beef!!!

Now that's my idea of a mushroom-swiss burger!! LOL

It is funny how mushrooms come "near" to so many tastes, isn't it?? I make a soup out of mushrooms and oyster plant (salsify). The mushrooms take on the character of oysters, of all things. Amazing.

Yet in stroganoff, they exhibit a sweet, almost fruity taste, compared to the beef and sour cream.......

I also love them batter-dipped and deep fried, along with my favourite seafood, they also tend to take of the flavour of whatever seafood you're serving.

A lot to be said for those little critters who are half animal, half vegetable.

Heisse Rot Kohl Salat ist furchtbar schlecht. Macht mich an zu auswerfen. Blech!! Wann Ich ein Junge war, Ich isste genug Kohl ein ganzen Lebenzeit darfur!!! Blech Undt Doppelblech!!!! Kohl ist fur Hase, nicht Leute!

[Jack fowler]

JBall8019 wrote:

Du hast mich hungrig gemacht!!! ich mag salat!

Du bist Salat , nachdem ich mit dir fertig bin !!!!

[400lbsonacubseatspring]

JBall8019 wrote:

Du hast mich hungrig gemacht!!! ich mag salat!

Du bist Salat , nachdem ich mit dir fertig bin !!!!

Ich verstehe nicht. Ich denke Wir sprechen am Menschenfressen??