Re: Grey laundry water for garden watering?

In article <p7hs14dtpd0da2utbv1o51cfu7rjcv2pjs@[EMAIL PROTECTED]
>, Charlie wrote:

> On Sun, 04 May 2008 17:22:07 -0500, Omelet <ompomelet@[EMAIL PROTECTED]
> wrote:
> 
> >In article 
> ><wildbilly-7196C6.12421304052008@[EMAIL PROTECTED]
>,
> > Billy <wildbilly@[EMAIL PROTECTED]
> wrote:
> >
> >> Casu Marzu, no doubt;-)
> >
> >Ugh.  I'll pass.
> >There are some raw things even _I_ won't eat.  I'll draw the line at 
> >maggots. <g>
> >
> >I do enjoy Sa****mi and raw beef but will not eat raw ****k or chicken. 
> >The texture leaves much to be desired for one thing.
> 
> My son turned me onto raw, thinly sliced beef.  It is really good.
> 
> A couple years ago I stupidly ate a few raw shrimp, without even
> thinking about the consequences. Vibrio, for one!  Nothing ended up
> happening, but it was one the best tasting meats I have eaten.

It is good, but I prefer it minimally cooked. When I cook shrimp, I do 
it in a very hot pan with butter and olive oil with garlic, dill weed 
and lemon pepper (salt free). Toss it around in the pan until it just 
turns pink.

I like raw octopus and tuna, but not squid. Squid gotta be braised or 
deep fried. ;-d

> 
> You are right, rare beef is the best!!  Sear that baby over really,
> really hot and crust the outside.......wow.  Philly style.  When Dad
> died, I inherited his Big Green Egg.  I get that baby up to about 750F
> and give thick steaks about two mins on each side then slam the vents
> shut for another couple.   Orgasmic.

<lol> I know what you mean! Did you see my jpeg?

> 
> >I can eat most veggies raw or cooked. OB gardening, I really need to 
> >consider putting in more chard.  I love the stuff! I'm also thinking 
> >about picking up some beets from the grocery store just to grow the 
> >greens. Dad loves beets but I cannot stand them.  I love the greens 
> >only. ;-d  I've noted a trend at the stores now where they've quit 
> >chopping off the greens. For awhile there, you could not get beets with

> >the leaves.
> 
> Chard is wunnerful stuff and you get a *lot* from the plants.  We
> freeze like spinach, the extra.

It also grows forever!

> 
> You probably don't like pickled beets either.  Shame....after you eat
> 'em you can throw in hardboiled eggs and in a couple
> weeks.......mmmmmmmm.

I've made pickled eggs using beet juice from the cans and pickle juice 
from the jars I buy at the grocery store. :-) That's a way to cheat 
making your own cu***ber or okra pickles. Get the brand of pickles you 
like from the store, (I like Claussens), eat the pickles and save the 
commercial juice for pickling!  I keep it in the 'frige.

> 
> Hmmm.......just a suggestion....we started growing Chioggia beets, look
> like a red and white bullseye.  The tops are excellant and the root is
> different from red beets.  Cooks nearly white and is rather sweet and
> lacks that typical beet earthyness, IMO.  I've had them shaved in
> salads and they are good raw....again, IMO. ;-)

Hm. I'll have to look for that!  I like to steam radishes in stews and 
cooked veggie mixes, greens and all.

> 
> >I've not seen carrot greens in ages. I like to feed fresh greens to 
> >Freya, my Goffin's Cockatoo.
> >-- 
> 
> I've been reading recently about eating all sorts of greens, and it
> seems that most overthing we eat main crop, the leaves are edible too.

Yes they are! See above for radish greens. :-) Those are tossed by most 
people.

> I never even though about eating the rest of the plant, of say broccoli
> and carrots and radishes. Michael Pollan started me thinking down this
> path.

Oh gods. Both Broccoli and Cauliflower greens are GOOD!  I always add 
them to the steaming mix. ;-d   But, I do love greens. Never tried 
eating carrot tops, just fed them to the bird.  I imagine, if nothing 
else, they'd be good for stock. They have a rather intense flavor.  I 
always use celery leaves as well, and I freeze the tough asparagus stems 
to use in stock.
> 
> Good eats, and too many words ;-)
> Charlie

Indeed! :-)  I finally started saving a LOT more trimmings in the 
freezer for stock. I've been amazed at the difference that "garbage" has 
made in the intensity of my stock flavor. I use stock mostly for making 
rice.  I never cook rice in just water.

I've got some beef rib bones from a local BBQ place that I go to 
occasionally.  I'll be using that smoky beef stock to make lentils.
-- 
--

Peace! Om

"My mother never saw the irony in calling me a Son of a *****."
                                               -- Jack Nicholson