| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Years ago our favorite way to eat fiddleheads was with ham, but our
tastes have changed as we experimented, used more fresh stuff, and
started choosing our convenience food from the "healthy" varieties.
Now we've got some [f.h.] again, and I find I can't face plain salty ham,
which I realize we also haven't eaten in years. They're wilting in the
fridge while I enjoy myself reading about all kinds of ham topics. I
saw the notes in 2170.some and 2827.few about soaking, in water or
milk, with heat or not... anybody else know if that's the best thing?
If it's ever bad? Any other approach? Do they make low-salt ham?
(I haven't even looked on the "diet" shelves, I distrust everything
there instinctually but shouldn't let that stop me...)
The notes on soaking make me pretty sure what it was that happened the
day we thought to jazz up our favorite canned pea soup with some
leftover ham -- inedibly salty result. (Natch, I guess)
Of course, alternative suggestions on what to accompany with
fiddleheads would work, too! (Hmm, that idea for pork roast in the
crockpot, with lots of garlic, ...hoo boy)
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3813.1 | me, I love the stuff | GOLLY::CARROLL | something inside so strong | Thu Jun 17 1993 10:59 | 5 |
Yes, there are low-salt hams...I haven't tried them, as salt is one my
remaining vice, but in my ham-perusals I haven't definitely seem such a
thing.
D!
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| 3813.2 | Just curious | BSS::MARAFINE | Dare to Dream... | Fri Jun 18 1993 13:37 | 6 |
Okay, call me clueless, but...!
What are fiddleheads?
-L
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| 3813.3 | baby fern plants | COAL05::WHITMAN | Acid Rain Burns my Bass | Fri Jun 18 1993 13:50 | 10 |
< What are fiddleheads?
baby ferns...
When ferns first emerge the leaf end of the plant is all rolled up in a
spiral, like the tuning peg end (head) of a violin (fiddle) so they are called
fiddleheads.
Al
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| 3813.4 | no ham,no salt | KAOFS::M_BARNEY | Formerly Ms.Fett | Fri Jun 18 1993 17:11 | 10 |
Just defrosted out fiddleheads this week (we had them handpicked
by mom-in-law out in the Gasp� where she lives) - we usually
eat them with breaded sole.
(less salt!)
But, MMmmmm were those ferns good!
(don't forget to put a Tbsp of sugar into the cooking water to
take the bite away)
Monica
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| 3813.5 | RANGER::PESENTI | And the winner is.... | Tue Jun 22 1993 07:50 | 10 | |
Hi Jim!
A lot of stores carry low salt ham in the deli section for sandwiches.
You can always ask them for a thick slice if the recipe calls for cubed
ham.
Don't forget a little of the salt goes towards counteracting the
bitterness of the veggie.
-JP
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| 3813.6 | <warning: postscript concerning low-salt cottage cheese> | KISMIF::TURNER | Jim, TME/ Mfg Sys Sw E | Tue Jun 22 1993 19:36 | 17 |
JP, sounds as though you imagine me with a recipe for a dish that
includes both ham and fiddleheads -- and as I think about it, I wish I
did have one! Gladly would I post, and gladly read...
I had forgotten about the lo-salt corner of the deli counter (and
shouldn't, in general) but since I was just thinking about something to
accompany with the f.h., I think I'll take heart from .1 and look more.
P.S. the Hood (Nuform) people finally came up with a cottage cheese
that doesn't taste too salty -- it's non-fat and if anything tastes too
SWEET. Has to sit in the fridge for a[n unfortunately variable] number
of weeks past the last-sale date before it even tastes like cheese.
I get to mention that here, because there isn't a cottage cheese note
per se (oops, I forgot to dir/title="ketchup" or "Nixon") and anyone
reading this far must be presumed to have at least a tolerance for, if
not an actual interest in, matters low-sodium.
Thanks, all
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