>>152
Leek soup or leek quiche, either way makes sure there's a lot ham/bacon and cream in there.

>>152
Just use whatever you need then put it in a cup of water by the window sill for later use.

Fondue de poireaux

>>152
Leek and potato soup.

>>156
Recipe? Searching only finds french shit.

>>159
That's because it's a french recipe.
Basically you cook finely minced leeks in butter with onions and shallots (optional) on medium heat until they're so soft they melt. Cook the onions and shallots first until transluscent and add in the leeks with some white wine to wet them, then cook until the desired consistency (10/15 minutes should be enough for a leek)

>>160
So literally just butter, onions and white wine? What's the black stuff?

(I'd guess it's pepper, but have to make sure)

Any ratio of leek to onion? Is a "semi-dry" (what the bottle says) white wine fine?

>>162
The black/reddish stuff on top could be paprika, just skip it if you want, that's not the core of the recipe. You can even skip the onions and the white wine if you want. Some people just use a little bit of lemon juice to wet the leeks, or just add some cream at during the last minutes of cooking.
As far as white wine goes I'll admit I never use it so I don't know for sure.

What can I do with dill? The herb.

>>165
Not the pickle?

>>165
It's delicious with fish; it's very good in a sauce. You can also put it in soups or with potatoes and butter. I never use it in salads but I've heard it's also popular.

I want to make something with stock and rice but I don't know what. Any suggestions?

>>240
You could make a simple pilaf or if it's aborio rice, risotto. Or just cook the rice in the stock for additional flavour. Or you could cook it for even longer and make it into congee (asian rice porridge) and top it with savoury shit for breakfast.
>>165
I recently made a salad with cauliflower, chickpea and dill. It's quite nice. You could also use it as a flavouring in a pickle along with mustard seeds for example.

I just bought two and a half pounds of sugarcane.

My plan was to peel it, blend it, filter the blend through a Chemex, and try the juice, and if I get a pint or so, to carbonate it into the most literal "carbonated sugar water" ever. My reservation is due to having no idea what the yield will be.

>>266
I found this video, it might be of help.
https://www.invidio.us/watch?v=qrdgoljwJGk

>>266
>My plan was to peel it, blend it, filter the blend through a Chemex, and try the juice, and if I get a pint or so, to carbonate it into the most literal "carbonated sugar water" ever.
But why though?

>>267
I ended up using a meat grinder to juice the sugarcane. It worked, but it was not the best tool for the job. My yield was much lower than what this guy gets from his machines.

>>270
Why not? I used the sugarcane juice for virgin pina coladas because drinking alcohol is for degenerates. Its slight vegetal flavor added a bit of depth.