Do you feel Dutch when you purchase or eat carrots the kleur orange?
Carrots
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Slow cooking a pot roast right now, the Le Creuset has a heaping helping of orange carrots - anybody has a problem with that come on over, I’ve got your William of Orange right here baby!
Ha ha. I find it pretty interesting that many of the vegetables that we grow/eat nowadays are so much different than what were cultivated hundreds of years ago, and for that matter that many interesting varietals are hard to find unless one grows them. If you go to a farmer's market or specialty grocery store white carrots are treated like they are exotic while in fact they were once considered basic, etc.
I like the many colors of carrots so I buy the "heirloom" varieties. Flavors are great and it makes the dish so much more visually interesting.
Very interesting and I didn't know this piece of horticultural history. I'm stuck growing a few varieties of reddish orange carrots due to our heavy clay soil. I'd love to grow purples and whites and yellows, but it will take quite a few years of developing and enriching my garden beds to possibly support that.
You can choose your vegetables but you can't choose your soil.
I can't say I feel Dutch but then again I really like raw carrots. Well, I I love a good beef stew that contains carrots. Unfortunately I can't stand just cooked carrots.
I'll play, I feel Dutch all the time haha. I like the non orange carrots more, the "natural" versions are more sweet to me.
And I dislike a lot of things having to do with our House of Orange, no one should be boss because of the family your born in, even if it is kind of ceremonial they are still formally ruler of our country.
And I dislike a lot of things having to do with our House of Orange, no one should be boss because of the family your born in, even if it is kind of ceremonial they are still formally ruler of our country.
Of course carrots were originally white. I grew some once just as an experiment, pretty bland tasting though the sheep loved them!
My favourite way of cooking carrots was to boil them in salted water as normal, then take them out & drain them. Have a pot on the stove with a good knob of melted butter & freshly chopped parsley on the go and drop the carrots in.
Heat a while then put the pot lid on & give them a good shake.....repeat about 4 times.....bloody delicious
Regards,
Jay.
My favourite way of cooking carrots was to boil them in salted water as normal, then take them out & drain them. Have a pot on the stove with a good knob of melted butter & freshly chopped parsley on the go and drop the carrots in.
Heat a while then put the pot lid on & give them a good shake.....repeat about 4 times.....bloody delicious
Regards,
Jay.
Of course carrots were originally white. I grew some once just as an experiment, pretty bland tasting though the sheep loved them!
My favourite way of cooking carrots was to boil them in salted water as normal, then take them out & drain them. Have a pot on the stove with a good knob of melted butter & freshly chopped parsley on the go and drop the carrots in.
Heat a while then put the pot lid on & give them a good shake.....repeat about 4 times.....bloody delicious
Regards,
Jay.
You should consider making glazed carrots the French way, essentially you place the butter, carrots and a small amount of water in the same skillet to cook them.
Love carrots of any color. Must have for any good stew or soup. The French knew this... essential part of Mirepoix.
I did not know this. I'm a little shaken. What about grass? Did that also use to be white and purple?
You are close. The grass that we now commonly use for landscaping was originally transparent and only found in caves as it was apparently used by our ancestors as a sort of carpeting thus the commonly used phrase "the grass really pulls the cave together". Which is strange considering that it was transparent and really did not add much of a decorative element.
Only time I touch that stuff is when I chop up a bag of it for Japanese curry.
I make Japanese curry at least once a month. Try adding a grated apple if you haven't already.
I almost like this. Which means maybe next time I listen to it I'll love it. I can't help but think about the production and what I would do different.