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View Diary: DKos Asheville - Weekly Open Thread - next meetup date proposed (55 comments)

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  •  Nope. Do that for canning (4+ / 0-)
    Recommended by:
    SteelerGrrl, davehouck, randallt, DawnN

    (and for making fresh 'mater pie), but no need for drying. The chewy toughness of dried and packed in oil is kinda what you're looking for on antipasto. If you're grinding into powder you want all of it because skins are part just like everything else. Except the seeds/gel, just scoop those out with a thumb when cutting into quarters.

    That's actually the best thing about drying - nothing goes to waste. When drying scallions, leeks and garlic, I go ahead and dry the greens too. Same with onions. Once it's ground, it all tastes good. The tops of celery too, the greens of beets (if you don't cook 'em for dinner separately), even the tough central ribs of kale, collards and chard.

    It's also fun to play with drying. Like half-dry something, then re-hydrate in a marinade or flavored sauce, then dry again. Get some very interesting tastes out of that.

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