Lee Lee's forever! The tiny chocolate chip cookies are also wonderful.
Daniel I've been drinking it with seltzer and it is great. I'm about to make another batch so we'll see what happens to the liquid. Long live rhubarb!
@caromk We just finished our jar, and another bunch of rhubarb came in the CSA. I think I'm going to make it again. Your compote sounds great, I love cooked rhubarb and vanilla yogurt together. Beets sounds like an interesting idea, thank you.
Daniel, any ideas of what to do with the leftover pickling juice? It's such a beautiful red color and it tastes great, I just don't know what to use it for.
Couldn't resist taking a little taste of the rhubarb today. It's great! Thank you Daniel for a great new quick pickle. I would not have thought of the lemon grass/star anise/ginger flavor combination as my mind seems to go more dill/bay/red pepper when I'm making pickles. Any thoughts about other vegetables that would go well with similar flavors?
@caromk I maybe you didn't trim your rhubarb enough, or your brine wasn't hot enough? As I'm typing this I remember I let mine stand out and cool down for almost 12 hours, which is longer than I usually let the pickle cool.
@caromk I actually just made this today myself. I am going to wait at least 3 days before I crack it open, just as I would with any quick pickle.
Thank you Daniel. I just got 2lbs in the farm share before I left for a long weekend, so I chopped and froze. Maybe I'll just hope for more before the season ends.
If the rhubarb was frozen first and then dethawed would it still quick pickle well?
I would not trust anything the Food Babe says @ocean
I just made this for the second time. It was wonderful on young oak leaf lettuce with a grilled left-over turkey and Monterrey jack cheese. So easy, so delicious and y I had no idea how to do this before I read this article. This kind of ah-ha recipe moment is why I still check out this website regularly, even without the restaurant coverage that I loved and the talk boards that entertained me.
wow! this looks out of this world. Those are some of my favorite noodles too!
agreed def. not a peregrine, pretty sure its another red tail
What is it about the Manners posts that bring out the rude all around?
Post Road Diner in Norwalk Ct makes a fine one.
This is sleep away camp cafeteria food to the max. Was so confused by its name when I was a kid. I'm from southern CT, went to camp somewhere mid state. Seems like a dish that's perfect for a big crowd.
Woah! This comment thread is crazy town! Serious Eats Overlords swoop in and add some levity and/or sense please.
Also what is up with all the dude-ing and the weird vernacular writing?
Hmmm....how about grape fruit and avocado salad, with pickled red onions?
Tonight we had a salad of roasted eggplants and zucchini with a basil and carrot green pesto. Yum!
How do we feel about enameled cast iron? I have a set of three and I have loved cooking in them for years. Just got a cast iron grill pan and it is AMAZING for things like steaks or veggies. Should I invest in UN-enameled cast iron to replace my much used & beloved enamel set?
The chocolate crunchies are one of my favorite off the menu softee ingredients! Merlin for life!
Took an extra hour and a half to reduce? That is piss-poor recipe writing. So far all three recipes from this cook book seem way off in proportion and timing. How can you recommend a recipe that is "hard to eat" like the chili one? Or with significant problems in timing like the pork chop and this?
Just made this recipe and it was absolutely great. I substituted as suggested due to lack of shrimp paste and stock, and was very pleased with the result. Used two scotch bonnet peppers and they made the heat level perfect. Great recipe!
I made a kale pesto after reading this article. It was amazing! Blanched the kale, and then blended it with lemon zest, lemon juice, some toasted almonds and olive oil. It went on pasta the first night and then got mixed with some yogurt and white wine to make a salad dressing the next. What a great idea. I love it when this website inspires me to try new things.
all the foods!
I come back to this recipe again and again. Versatile and delicious.
I just finished a great dinner and this is making me hungry. How about some info on actual brands of dried pasta available at local grocery stores. I'd love to know more about which are worth the extra buck, and which are not.