Dill

by tcamp 1 year ago

Although there are days that I tire of cooking for the crowds, one fun aspect of the lock-in has been digging deep into the cupboards and freezer to use up stored treasures. But I'm currently stump...

So I making a stock, or maybe it’s a broth, with some leftover vegetable that I have. I don’t really know if it’s a vegetable stock or broth? It has carrots celery onions tomato, and some aspar...

by monavano 13 years ago

Hi Chowhounders, Yesterday at my nearby farmers market in Washington DC, I bought some beautiful dill and when I got it home, I realized there is A LOT OF DILL! I have already used it on salad an...

Hi, Just wondering if anyone else has as strong an aversion to dill as I do--if it's in something I unknowingly bite into, I'm so repulsed I have to spit it out and feel like my body is about to s...

I made these dill pickles yesterday. (Vinegar dills) a few hours after I processed them I noticed the white stuff on the ends of the cucumbers where I had cut the ends off. I can't seem to find any...

I cannot for the life of me find a dill pickle in London. At this point I'm not picky - I'd take even a lousy Vlasic or Claussen-type American grocery-store pickle, but it would be great to find a...

I've tried making refrigerator pickles twice and they both seemed to have this strange sweetness that I'm really not digging. I like really garlicky Kosher dills from Claussen or half sours from th...