Food

[skywatch]

Nantes half longs. They are also coreless.

We grow a similar variety in our heavy clay soil called Chanteney - quite possibly the same with a different name. Last year I let a few grow all the way and go to seed, so this year we had WAYYY too many, growing shoulder to shoulder. Amazing, they still grew (although only one in five were linger than a pinky finger.)

[Seriously]

We grow a similar variety in our heavy clay soil called Chanteney - quite possibly the same with a different name. Last year I let a few grow all the way and go to seed, so this year we had WAYYY too many, growing shoulder to shoulder. Amazing, they still grew (although only one in five were linger than a pinky finger.)

we have Chanteney here, by the bagful , originally sold as something different at a slight premium, now they’re just a bit common place and passé

[Henry Krinkle]

We grow a similar variety in our heavy clay soil called Chanteney - quite possibly the same with a different name. Last year I let a few grow all the way and go to seed, so this year we had WAYYY too many, growing shoulder to shoulder. Amazing, they still grew (although only one in five were linger than a pinky finger.)

According to a site I just checked Chanteneys and nantes are different. Chanteneys are shorter yet, but sometimes wider, and they store better. I might look into them.

[skywatch]

we have Chanteney here, by the bagful , originally sold as something different at a slight premium, now they’re just a bit common place and passé

Of course you do, silly boy.

According to a site I just checked Chanteneys and nantes are different. Chanteneys are shorter yet, but sometimes wider, and they store better. I might look into them.

They look like this, have a sweet herbal taste, and the re-seed themselves like the bejeebus.

[Henry Krinkle]

#9. This one has a name; Leftfield.

Habaneros, Saskatoon berries, a sweet Costa Rican pepper, ginger, cassis bark, star anise, allspice and a few cloves. This will ferment for a minimum of three weeks. I expect the end result to be visually less attractive than most hot sauces.

[Dan R]

Sometimes, it can be something really simple that delights. Like a four-pound chicken that was trussed up, covered in Zatarain's Creole spice, and cooked in the oven for an hour at 450 degrees F. It was a minimum of effort, but pulled out in time to reach 165 degrees in a 15 minute rest, all was juicy and very tasty!

Dan

[Raza]

Fried alligator:

[Raza]

And foie gras deviled eggs with caviar:

[geoffbot]

Aaaand on a considerably less meaty, but equally delicious note... Vegan teriyaki bao buns with kimchi and wasabi mayo. Mixing cuisines but that's fusion for ya

[Seriously]

like the beejeebus

We also have Beejeebus here, by the bagful , originally sold as something different at a slight premium, now they’re just a bit common place and passé