I’m going to pickle these GIANT scallions.

[Mosca]

It’s hard to describe just how big these are, so I’m going to have to show you.

I’m not sure if I’m going to just trim the tops and bottoms and pickle the good part, or if I’m going to cut them on the bias, or if I’m going to split them. I don’t think it’s really going to matter. But I think cutting on the bias will allow them to be used in a lot more different ways; then pickling the good parts, whole, because I can always split them after pickling.

I should probably do some one way and some the other.

[texastweeter]

Begging for chicken yakitori

[mnavarre]

Just to be needlessly pedantic: chicken yakitori is redundant. It's like saying chicken pollo asada.

[Jerod Broussard]

mnavarre what does "The Los Angeles Angels" translate to?

[mnavarre]

Jerod Broussard i think it means "Oh God, Please pretend we're at all relevant".

[58limited]

If it weren't for the hollow green stems I'd swear that was a picture of leeks.

[Rob whatever]

At first, I thought they were leaks and that they look pretty standard sized.

Rob

[acorgihouse]

I thought leeks immediately also.

[Bkhuna]

The large white section is perfect for grilling, a la Yakitori. Wish I could find some this size.

[Jerod Broussard]

If it weren't for the hollow green stems I'd swear that was a picture of leeks.

If they were I doubt the picture would have "leeked" out.....

[Draznnl]

There’s never a snare drum around when you need one Jerod

[Mosca]

It turned out that the most efficient way to do it was to cut them into 5-6” pieces, then fill around with lower stems. The llong green parts, they’re too big for garnish. I saved them, I’ll figure something out. I put some garlic in there. I forgot to get dill, but I don’t think it will matter.

[Jerod Broussard]