Post #777994 by Or Got Rum? on Thu, Jul 20, 2017 9:49 AM

On 2017-07-20 09:32, tikiskip wrote:
Had never heard of garlic scapes.
Will try that next year as I just took in our garlic from the garden.
Drying the shallots now.
Going to make shallot salt.

If you ever make shallot salt you will find out why they don't make and sell shallot salt.
It is a pain in the butt, but it is very good.

Thanks for the heads up on the garlic scapes reminds me of Ramps.
Just planted ramps last years as well.

This is what I like about the show a Chefs life as they also talk about cooking ways and ingredients long forgotten.

Making watermelon pickles soon.

My first restaurant job was as a waiter at 1890's "Summer Cottage" on the Maine Coast. It was also an Inn and I lived on the 3rd floor. I did it for 5 seasons before and during college. Everything was "old school" service (vests-bow tie) w/ all courses included, tray service, serve from the left clear from the right...etc. We also passed a 4 item relish tray after serving the main course...the #1 chosen by FAR? The Pickled Watermelon Rind. We could never keep it stocked enough. I had never had it before then. We had older, well set guests....they were animals over that...thanks for rekindling the memory Skip! BTW, We love shallots...very KEY in Veal Marsala.