Feed Us Back: Comments of the Week
- Our college eating suggestions brought out a great idea from Yvo: Easy Mac also came out way, way after I was in college. I can’t say from experience, but, ahem, I hear you can make it without a microwave by, um, running the hot water in the sink as hot as it’ll go for a few minutes, then using that. I would not advise trying this.
I would DEFINITELY advise someone trying this, just so we can know if it works.
- Meanwhile, JakeSG’s tico report got everyone hungry
Pinch o Minch: That all looks amazing. I’d be a tad skeptical of dessert that looks like soap, though.
Britannia disagreed: The jello looks like a piece of bacon, even more appetizing!
- But it was 80’s latest artsy photo that laid down the challenge…
Jeb: We can get a 5 gallon bucket of blackberries for $18 down here in Durham
To which I clearly responded: and what does one do with five gallons of blackberries?
V.V. Good Girl thankfully took the bait: Ohhh…what can you NOT do! I’ve been regretting for weeks my purchase of a pint when I really wanted a huge bucket (the price tag held me back). First, I would eat as many as I could while rinsing (nothing like a warm blackberry). Second, pack in my lunch to mix in with greek yogurt. Third, freeze for smoothies, fancy cocktail ice cube or eat plain on a hot afternoon. Fourth, I make a pretty tasty peach & blackberry cobbler - in a large pan or individual ramekins. Fifth, mash with a fork with some quality maple syrup to pour over pancakes/waffles. Sixth, experiment using in a vinaigrette. Well now you’ve done it BS…I’ll be heading to the Durham farmer’s market Saturday for a bucket. What about an entree with blackberries?!?
How ’bout it, folks? I know one of you has a blackberry entree…
on August 29th, 2008 at 1:23 pm
I say, YOU try the Easy Mac w/hot tap water method, and then add blackberries to it. Voila! Hahahahaha.
on August 29th, 2008 at 1:39 pm
Can’t think of any recipes where the blackberries themselves are the entree, but I know blackberries can be used to make one hell of a reduction with balsamic vinegar (they also work well with port). And that reduction would work really well over duck breasts or pork tenderloin, so maybe that counts?
I also saw an iced tea with blackberry syrup at the USDA farmers’ market this morning. I was tempted - but at $2 a glass I was able to restrain myself. Especially since I could buy a pint of blackberries for $2 and try to do it myself.
on August 29th, 2008 at 3:05 pm
where can you find a pint of bberries for 2 bucks. theyre 4 at mt. p farmers market
on August 29th, 2008 at 4:22 pm
I did see some recipes where the blackberries where used as a reduction. Has anyone tried this (either made or tasted)? Our favorite guilty pleasure, Magnolia Grill, featured a feathered version in their cookbook: Roast Squab with Blackberry Essence and Carrot-Thyme Spaetzle. Which is wierd because this is the second time this week I’ve been curious about eating pigeon (just watched No Reservations in Egypt).
on August 30th, 2008 at 12:17 pm
I was at the USDA Farmers Market - the Friday Market in the parking lot at USDA. Prices for a lot of the produce were better than at most of the FreshFarm Markets, but it was a pretty unimpressive market on the whole. No dairy sellers, two bakers, one soap, one herbs and two or three produce.