shape
carat
color
clarity

So I'm minding my own business ...

kenny

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chopping my parsley tonight ...

and what do I see?



Several tiny white dots.



Anyone know what kind of eggs they are?

dsc_0938.jpg

dsc_0939.jpg

dsc_0943.jpg

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kenny

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I'm glad I found them instead of eating them.


I may keep them till they hatch to find out what they are.

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jar.jpg
 

Candygrl

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Oh dear lord YUCK :-o
 

Candygrl

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Kind of interesting though.
 

kenny

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I assume some kind of wormy thingies will hatch.
Maybe they'll morph into some flying thingies.

Wonder what they eat? :whistle:
 

arkieb1

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kenny

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Thanks arkieb1.

Yeah, maybe they're spider eggs. :errrr: :errrr:
I'll get a screen on top of that jar and put in some more parsley for the newborns.
 

dk168

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Extra protein!

Looking forward to see the critters that come out of the eggs.

DK :))
 

distracts

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This needs a trypophobia warning... I would not have clicked had I known! :errrr: :errrr: :errrr: :errrr:
 

momhappy

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Wow - those close-ups make them look so fascinating.
I'm guessing some sort of caterpillar? The eggs might change color as they mature (which could help in identifying them).
 

stracci2000

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So interesting! The mommy laid them in perfect little rows! I suspect some kind of wormy babies that will hatch and chow down on all that great looking parsley.

They look like tiny rows of loose Akoyas!

I am interested in that cool knife, Kenny---what kind is it? Japanese made, I'm assuming.
 

sarahb

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Egads, real live bug science in your kitchen--cover that thing before they hatch!!! :errrr: :errrr:

I don't like bugs, but I'll watch! :naughty: :naughty:

Great pics Kenny btw.
 

kenny

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stracci2000|1432571696|3880982 said:
I am interested in that cool knife, Kenny---what kind is it? Japanese made, I'm assuming.

Scroll down for the videos and read the reviews.

http://www.chefknivestogo.com/kowh2wa24.html

A poster here, TristanC, turned me on to Japanese knives.
The best are the ones are hand-forged of high-carbon steel that you have to baby.
They can rust and will snap in half if you drop them.
If carefully broken in a nice patina will develop which makes it a little rust-resistant.

But they are totally worth the expense and a bit of trouble!
They are thin and light and take and keep an astonishing edge ... like a laser beam.
It falls through a raw carrot like it was warm butter.
Tomatoes seem to just cut themselves.
It's a bit disconcerting when you first use a fine Japanese knife.
I'd never go back to stainless steel German knives.

Now when I use my old Henkel's Four Star knives (which I only use for brute-force tasks like cutting an ear of corn in half for my parrot, I fell like I'm driving a tank.
 

stracci2000

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Thanks for the knife info. I was looking into Shun, as a cooking supply store near me carries them.
They are pricey, but worth it, I'm sure. Maybe I can find one discounted somewhere, or on Ebay?
I recently found a Borner mandoline (with all the parts) at the Goodwill for 3.99 (!)
 

ame

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WHY DID I LOOK AT THIS.
 

WinkHPD

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kenny|1432537511|3880899 said:
I assume some kind of wormy thingies will hatch.
Maybe they'll morph into some flying thingies.

Wonder what they eat? :whistle:

Ummm, Parsley?

Wink

P.S. If you had eaten them, you would have had some protein with that salad...
 

iLander

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I like the super macro shots, that's just so Kenny. :bigsmile:
 

kenny

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Wink|1432585041|3881029 said:
kenny|1432537511|3880899 said:
I assume some kind of wormy thingies will hatch.
Maybe they'll morph into some flying thingies.

Wonder what they eat? :whistle:

Ummm, Parsley?

Wink

P.S. If you had eaten them, you would have had some protein with that salad...

:lol:

Well, let's just say there's no such thing as a true vegetarian. :snooty:
 

VRBeauty

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Speaking of things that hatch at Kenny's house...

How goes it with the shrimp?
 

kenny

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VRBeauty|1432585819|3881036 said:
Speaking of things that hatch at Kenny's house...

How goes it with the shrimp?

Thanks for asking.
They were delicious ... but there were soooo many.

I had to have a bellyectomy.

screen_shot_2015-05-25_at_1.png
 

kenny

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So, I'm off the the potluck I made the tabouleh for.

Hope I found all the stinkbug eggs.

done_parsley.jpg
 

dk168

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kenny|1432598544|3881087 said:
So, I'm off the the potluck I made the tabouleh for.

Hope I found all the stinkbug eggs.

They would be pickled by the lemon juice in the tabouleh, and no one would be able to see them.

DK :bigsmile:
 

stracci2000

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K-man, I bet your tabouleh is fabulous.
I hope someone else brought hummus and pita.
 

annie121

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Yuck! :-o Just curious though, was this conventional or organic parsley?
 

lyra

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I wish to follow the story and see the outcome although for me it's like watching a trainwreck or something. :shock: So please do post pics of the "babies". It'll be horrible, but I can't stop myself from looking.
 

kenny

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annie121|1432602881|3881106 said:
Yuck! :-o Just curious though, was this conventional or organic parsley?

The parsley was not organic and bought at a regular supermarket, not at the cheapo market I usually go to.
Here's the band:

parsley_band_small.jpg
 

kenny

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stracci2000|1432602478|3881105 said:
K-man, I bet your tabouleh is fabulous.

Best Farging Tabouleh EVAH!!!!
I've tweaked the recipe a bit every time I've made it over 10 years.
Make sure you get real bulgar; many places in USA confuse bulgar with cracked wheat.

Kenny’s Tabouleh

In a strainer, rinse and drain 1-cup bulgur wheat
(Do not used crack wheat since, unlike bulgar, it has not been precooked.)

Peel and finely chop an entire bulb of garlic
In a cast iron skillet heat up some olive oil at med-low heat
Add garlic
Simmer till lightly brown
Pour in 1-cup hot water
Stir, and simmer on low heat for 5 minutes

In a large glass bowl combine:
Bulgar wheat
The hot water/garlic mixture
1/2 c dried cranberries (optional)
½ tablespoon freshly-ground black pepper
½ tablespoon salt
Pinch of Cayenne Pepper
Stir well, then let rest for 30 minutes at room temp

Add:
1 / 4 c lemon OR lime juice
1 / 4 c olive oil.
Mix well
Cover and chill 1 hour

Remove thickest stems from one bunch of Italian parsley
Peel and remove seeds from one medium-sized cucumber

Chop:
Parsley
1 bunch green onions (entire white and green parts)
Cucumber
Tomatoes, 3 large, 5 medium or 8 small
Add to wheat mixture
Stir well
Season to taste
Cover with plastic wrap that touches food to eliminate air
Refrigerate overnight so flavors fully blend and develop
 

Resonance.Of.Life

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distracts|1432548074|3880919 said:
This needs a trypophobia warning... I would not have clicked had I known! :errrr: :errrr: :errrr: :errrr:


My thoughts exactly. *shudder*
 
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