In this tutorial, get a fantastic tip from the ladies of Show Me the Curry that will help you keep your leafy green veggies green longer. All you need is some water and vitamin C tablets. Enjoy!
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Cut a potato into 1/4 inch batons for french fries
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Cook fresh pumpkin flowers
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Make an old fashioned chow-chow or pickle relish
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Julienne cut vegetables
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How To:
Mix homemade Japanese-style pickles with zucchini, vinegar and spices
-
How To:
Coal-roast potatoes wrapped in aluminum
-
How To:
Pickle jalapeno and Anaheim peppers at home
-
How To:
Figure out if an eggplant is ripe or rotten
-
How To:
Make Indian pickles at home
-
How To:
Make Indian tindora vegetable
-
How To:
Make artichoke chips
-
How To:
Make mushroom shaped potatoes
-
How To:
Microwave corn on the cob
-
How To:
Wash leafy greens
-
How To:
Find and eat wild Watercress without being poisoned
-
How To:
Make a radish rosette to garnish your food
-
How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
-
How To:
Prepare deep fried sweet banana peppers
-
How To:
Cook your green beans so they keep their color
-
How To:
Baton vegetables
-
How To:
Cut a potato into 1/4 inch batons for french fries
-
How To:
Cook fresh pumpkin flowers
-
How To:
Make an old fashioned chow-chow or pickle relish
-
How To:
Mix homemade Japanese-style pickles with zucchini, vinegar and spices
-
How To:
Julienne cut vegetables
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