How To: Cook A Ramp Slurry

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Sam Wilkinson

According to a faithful reader, I'm Ordinary Times's "least thoughtful writer." So I've got that going for me, which is nice.

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24 Responses

  1. Avatar George Turner says:

    You should order some ramp seeds. It takes 5 to 7 years for them to mature and wild stocks are being hit pretty hard. Other than ramps, are an onions native to the Americas?Report

  2. Avatar Murali says:

    Is tofu a good substitute for bacon? Or should I use Panneer (Indian Cottage cheese)?Report

    • Avatar Sam says:

      I would think that either of those would make for excellent additions to the recipe, but I have a caveat: you’ve got to get your fat from somewhere. I recognize how unhealthy that last part reads, but if you lose the bacon, you’re losing the fat it produces.

      Just something to keep in mind.Report

        • Avatar Sam says:

          Sure. That might work. I tend to get skittish about using a lot of cooking oil in anything; it’s probably my own silly bias against the idea though, not something substantive.

          Another option depending upon diet might be butter, just for softening the ramps (or other onions) themselves. The flavor would certainly be richer. And you’d maintain the sheer volume of unhealthiness that I occasionally advocate.Report

        • Avatar zic says:

          coconut oil.Report

          • Avatar Miss Mary says:

            I’m really glad y’all are having this conversation. I’m going to go with butter or coconut oil and try the leeks if I can’t find ramps.

            Also, yum. This sounds like a delicious heart attack, I’m kind of sad that I have to make is vegetarian.Report

        • Avatar Kimsie says:

          Ghee’s a FAR better substitute for bacon. (as it’s flavorful too). Mind the salt, bacon tends to add a lot.Report

  3. Avatar Ethan Gach says:

    Sam, this is awesome…you need to do more of these, pictures and all!Report

  4. Avatar Damon says:

    As a previous consumer of ramps I can confirm that the stench does indeed linger a long time after eating…and it not only stanks up the fridge, but the freezer as well. 🙂

    When I was married, the wife wouldn’t kiss me for several days after I ate them.Report

  5. Avatar JR in WV says:

    As a long time ramp eater from West Virginia, I must respectfully disagree. If you brush and floss to remove the physical ramp debris from your mouth, the aroma will be gone by dawn.

    I always buy twice as many ramps than I need to cook, and plant the overage, assuming it was sold with roots attached. They do well in a shady place, even here in the low-lands of SE WVa. They are spreading via runners already, and will be able to support a batch each spring very soon now.

    I must say the ramps shown in the pix are wonderful, often the bulbs are non-existant, more like scallions/green onions than real bulbed root vegtables. They are wonderful, no matter now you cook them.

    I always use a high-temp oil to fry potatoes, else they won’t really get crisp, or you’ll smoke the oil badly.

    I realize no one will ever see this post as tghe thread is dead, but what the heck, right?Report