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Screamie, that sounds heavenly. Do you have a recipe you could share?

 

I'm going to make a small banchan for my dad this week. Will write down ingredients and measurements then.

 

The shrimp chermoula escabeche in Gourmet originally called for ramps by the way.

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Sometime this week I need to find time to make Andrew Carmellini's pasta with ramps, put on my radar by Wilfrid and discussed here. And Cathy's ramps with asparagus, discussed above in this thread.

 

I had ramps with Ayrshire bacon the other night at Highlands. Mmm.

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