Hi All,

Something is wrong with my cauliflower mashed potatoes.
Tastes metallic, like a bad drinking fountain (okay not
THAT bad, but reminiscent). Would you guys mind looking
of my recipe to see what I am doing wrong?

Many thanks,
-T

Cauliflower Mashed Potatoes:

2 small heads org cauliflower
Wash, pressure cook with 4 inches of water on high for
4 minutes, fast release, drain

In the food processor with the blending blade (cream it):
2 T org onion powder
1 hint of org Garlic (it get super amplified!)
1 flat tsp pepper
2 tsp salt
the cooked cauliflower, with as little water as possible

In the pan, melt
1 cube butter
1 block cream cheese

Return to the pan and mix together. Heat a little bit more

"Todd" > wrote in message
...
> Hi All,
>
> Something is wrong with my cauliflower mashed potatoes.
> Tastes metallic, like a bad drinking fountain (okay not
> THAT bad, but reminiscent). Would you guys mind looking
> of my recipe to see what I am doing wrong?
>
> Many thanks,
> -T
>
> Cauliflower Mashed Potatoes:
>
> 2 small heads org cauliflower
> Wash, pressure cook with 4 inches of water on high for
> 4 minutes, fast release, drain
>
> In the food processor with the blending blade (cream it):
> 2 T org onion powder
> 1 hint of org Garlic (it get super amplified!)
> 1 flat tsp pepper
> 2 tsp salt
> the cooked cauliflower, with as little water as possible
>
> In the pan, melt
> 1 cube butter
> 1 block cream cheese
>
> Return to the pan and mix together. Heat a little bit more

I would cut the onion powder significantly. In fact, leave it out
the next time you make this. If the mash tastes better, you have
found the villain. It just sounds wrong. Everything else is a bland
flavor, 2T of onion powder is an avalanche.

Other question is why do you bother pressure cooking when
about the same time in a microwave will cook the cauliflower
without adding other variables and keep the veggie more,
as it were, pure. Good luck.

pavane

On 06/21/2013 08:06 PM, pavane wrote:
>
>
> "Todd" > wrote in message
> ...
>> Hi All,
>>
>> Something is wrong with my cauliflower mashed potatoes.
>> Tastes metallic, like a bad drinking fountain (okay not
>> THAT bad, but reminiscent). Would you guys mind looking
>> of my recipe to see what I am doing wrong?
>>
>> Many thanks,
>> -T
>>
>> Cauliflower Mashed Potatoes:
>>
>> 2 small heads org cauliflower
>> Wash, pressure cook with 4 inches of water on high for
>> 4 minutes, fast release, drain
>>
>> In the food processor with the blending blade (cream it):
>> 2 T org onion powder
>> 1 hint of org Garlic (it get super amplified!)
>> 1 flat tsp pepper
>> 2 tsp salt
>> the cooked cauliflower, with as little water as possible
>>
>> In the pan, melt
>> 1 cube butter
>> 1 block cream cheese
>>
>> Return to the pan and mix together. Heat a little bit more
>
> I would cut the onion powder significantly. In fact, leave it out
> the next time you make this. If the mash tastes better, you have
> found the villain. It just sounds wrong. Everything else is a bland
> flavor, 2T of onion powder is an avalanche.

I will cut it to 1 tsp.

>
> Other question is why do you bother pressure cooking when
> about the same time in a microwave will cook the cauliflower
> without adding other variables and keep the veggie more,
> as it were, pure.

Because I never knew you could do that. How do you do it?
Do you cover them? (Remember I don't know what I am doing
and you kind of have to hand hold me through the process.)

Good luck.
>
> pavane

Thank you!

-T

In article >, Todd >
wrote:

> Hi All,
>
> Something is wrong with my cauliflower mashed potatoes.
> Tastes metallic, like a bad drinking fountain (okay not
> THAT bad, but reminiscent). Would you guys mind looking
> of my recipe to see what I am doing wrong?
>
> Many thanks,
> -T
>
> Cauliflower Mashed Potatoes:
>
> 2 small heads org cauliflower
> Wash, pressure cook with 4 inches of water on high for
> 4 minutes, fast release, drain
>
> In the food processor with the blending blade (cream it):
> 2 T org onion powder
> 1 hint of org Garlic (it get super amplified!)
> 1 flat tsp pepper
> 2 tsp salt
> the cooked cauliflower, with as little water as possible

If you want onion flavor, use real onion. I'd use about 1/4 onion for
this amount of cauliflower, and I'd use 2 cloves of garlic. I suspect
you have too much onion flavor and not enough garlic.

As for the metallic taste, I'd suspect the pressure cooker. I always
cook cauliflower in the microwave, following the directions in the
booklet that came with the oven (every microwave is different in the
settings that it provides). Then I nuke for an additional minute, to
make sure the cauliflower is very soft and easy to puree.
>
> In the pan, melt
> 1 cube butter
> 1 block cream cheese
>
> Return to the pan and mix together. Heat a little bit more

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

"Todd" > wrote in message
...
> On 06/21/2013 08:06 PM, pavane wrote:
>>
>>
>> "Todd" > wrote in message
>> ...
>>> Hi All,
>>>
>>> Something is wrong with my cauliflower mashed potatoes.
>>> Tastes metallic, like a bad drinking fountain (okay not
>>> THAT bad, but reminiscent). Would you guys mind looking
>>> of my recipe to see what I am doing wrong?
>>>
>>> Many thanks,
>>> -T
>>>
>>> Cauliflower Mashed Potatoes:
>>>
>>> 2 small heads org cauliflower
>>> Wash, pressure cook with 4 inches of water on high for
>>> 4 minutes, fast release, drain
>>>
>>> In the food processor with the blending blade (cream it):
>>> 2 T org onion powder
>>> 1 hint of org Garlic (it get super amplified!)
>>> 1 flat tsp pepper
>>> 2 tsp salt
>>> the cooked cauliflower, with as little water as possible
>>>
>>> In the pan, melt
>>> 1 cube butter
>>> 1 block cream cheese
>>>
>>> Return to the pan and mix together. Heat a little bit more
>>
>> I would cut the onion powder significantly. In fact, leave it out
>> the next time you make this. If the mash tastes better, you have
>> found the villain. It just sounds wrong. Everything else is a bland
>> flavor, 2T of onion powder is an avalanche.
>
> I will cut it to 1 tsp.
>
>>
>> Other question is why do you bother pressure cooking when
>> about the same time in a microwave will cook the cauliflower
>> without adding other variables and keep the veggie more,
>> as it were, pure.
>
> Because I never knew you could do that. How do you do it?
> Do you cover them? (Remember I don't know what I am doing
> and you kind of have to hand hold me through the process.)

Break your cauliflower into pieces (flowerlets) and put them into
a microwave-safe bowl. Add about 1/2 cup of water, cover the
bowl loosely to prevent splatter. Cook on high for a test period,
say 4 minutes. See how the cauliflower feels to you. If too hard,
put back in for about 30-second increments. If too soft, cook it
30-seconds less next time. For your purposes it would be difficult
to get it too soft. Voila! you have calibrated your microwave for
cauliflower. BTW it is said that a vegetable's best friend is the
microwave. Do a Bing or Google on "microwave cauliflower" to
get a feel for how others do this, you can learn a lot from the
different approaches.

pavane

"Todd" > wrote in message
...
> On 06/21/2013 08:06 PM, pavane wrote:
>>
>>
>> "Todd" > wrote in message
>> ...
>>> Hi All,
>>>
>>> Something is wrong with my cauliflower mashed potatoes.
>>> Tastes metallic, like a bad drinking fountain (okay not
>>> THAT bad, but reminiscent). Would you guys mind looking
>>> of my recipe to see what I am doing wrong?
>>>
>>> Many thanks,
>>> -T
>>>
>>> Cauliflower Mashed Potatoes:
>>>
>>> 2 small heads org cauliflower
>>> Wash, pressure cook with 4 inches of water on high for
>>> 4 minutes, fast release, drain
>>>
>>> In the food processor with the blending blade (cream it):
>>> 2 T org onion powder
>>> 1 hint of org Garlic (it get super amplified!)
>>> 1 flat tsp pepper
>>> 2 tsp salt
>>> the cooked cauliflower, with as little water as possible
>>>
>>> In the pan, melt
>>> 1 cube butter
>>> 1 block cream cheese
>>>
>>> Return to the pan and mix together. Heat a little bit more
>>
>> I would cut the onion powder significantly. In fact, leave it out
>> the next time you make this. If the mash tastes better, you have
>> found the villain. It just sounds wrong. Everything else is a bland
>> flavor, 2T of onion powder is an avalanche.
>
> I will cut it to 1 tsp.
>
>>
>> Other question is why do you bother pressure cooking when
>> about the same time in a microwave will cook the cauliflower
>> without adding other variables and keep the veggie more,
>> as it were, pure.
>
> Because I never knew you could do that. How do you do it?
> Do you cover them? (Remember I don't know what I am doing
> and you kind of have to hand hold me through the process.)

I just clean mine, leave it whole, rinse with cold water and shake off
excess, wrap in plastic wrap and microwave for about 7-8 minutes.

Cheri

On 06/22/2013 06:22 AM, pavane wrote:
>> Because I never knew you could do that. How do you do it?
>> Do you cover them? (Remember I don't know what I am doing
>> and you kind of have to hand hold me through the process.)
>
> Break your cauliflower into pieces (flowerlets) and put them into
> a microwave-safe bowl. Add about 1/2 cup of water, cover the
> bowl loosely to prevent splatter. Cook on high for a test period,
> say 4 minutes. See how the cauliflower feels to you. If too hard,
> put back in for about 30-second increments. If too soft, cook it
> 30-seconds less next time. For your purposes it would be difficult
> to get it too soft. Voila! you have calibrated your microwave for
> cauliflower. BTW it is said that a vegetable's best friend is the
> microwave. Do a Bing or Google on "microwave cauliflower" to
> get a feel for how others do this, you can learn a lot from the
> different approaches.
>
> pavane

Thank you!

On 06/22/2013 07:38 AM, Cheri wrote:
>>
>> Because I never knew you could do that. How do you do it?
>> Do you cover them? (Remember I don't know what I am doing
>> and you kind of have to hand hold me through the process.)
>
> I just clean mine, leave it whole, rinse with cold water and shake off
> excess, wrap in plastic wrap and microwave for about 7-8 minutes.
>
> Cheri

HI Cheri,

I must be doing something wrong. I have tried that before with
other vegi's and I wind up with raw spots and burned spots. I
had a customer give me instructions like this for artichokes
that were suppose to be so wonderful. What a disaster.
Can you figure out what I may be doing wrong?

Many thanks,
-T

On 06/21/2013 09:53 PM, Alice Faber wrote:
> If you want onion flavor, use real onion. I'd use about 1/4 onion for
> this amount of cauliflower, and I'd use 2 cloves of garlic. I suspect
> you have too much onion flavor and not enough garlic.

1/4 onion? Chopped up? Cooked? (1/4 onion is a lot less than
2 dried T of powder.)

The reason behind the "wisp" of garlic is because I noticed that
any more and it amplifies the flavor of garlic like crazy. Two
wisps is like 10 cloves. Maybe it has something to do with
the sulfur in the cauliflower. (Believe it or not, it is
possible to use too much garlic. No, wait. Forget I said that.)

> As for the metallic taste, I'd suspect the pressure cooker. I always
> cook cauliflower in the microwave, following the directions in the
> booklet that came with the oven (every microwave is different in the
> settings that it provides). Then I nuke for an additional minute, to
> make sure the cauliflower is very soft and easy to puree.

The pressure cooker is stainless steel. I have never known it
to impart a flavor. I am suspecting the sulphures in the
cauliflower. I could be wrong now ...

Thank you!

-T

"Todd" > wrote in message
...
> On 06/22/2013 07:38 AM, Cheri wrote:
>>>
>>> Because I never knew you could do that. How do you do it?
>>> Do you cover them? (Remember I don't know what I am doing
>>> and you kind of have to hand hold me through the process.)
>>
>> I just clean mine, leave it whole, rinse with cold water and shake off
>> excess, wrap in plastic wrap and microwave for about 7-8 minutes.
>>
>> Cheri
>
> HI Cheri,
>
> I must be doing something wrong. I have tried that before with
> other vegi's and I wind up with raw spots and burned spots. I
> had a customer give me instructions like this for artichokes
> that were suppose to be so wonderful. What a disaster.
> Can you figure out what I may be doing wrong?
>
> Many thanks,
> -T


I just made jumbo artichokes yesterday. I put them in a casserole dish with
lid, turned them top side down, added about 1/2 cup water, put the lid on
and micro for about 14 minutes due to the size. Perfect. When I took them
out, turned right side up and drizzled with some olive oil and lemon juice.
They were really good. I don't know about the cauliflower, I have never had
that happen. I don't vent the plastic wrap or anything, but do wrap the
cauliflower completely. I think it was Susan that turned me on to that,
maybe she has some ideas for you.

Cheri

In article >, Todd >
wrote:

> On 06/22/2013 07:38 AM, Cheri wrote:
> >>
> >> Because I never knew you could do that. How do you do it?
> >> Do you cover them? (Remember I don't know what I am doing
> >> and you kind of have to hand hold me through the process.)
> >
> > I just clean mine, leave it whole, rinse with cold water and shake off
> > excess, wrap in plastic wrap and microwave for about 7-8 minutes.
> >
> > Cheri
>
> HI Cheri,
>
> I must be doing something wrong. I have tried that before with
> other vegi's and I wind up with raw spots and burned spots. I
> had a customer give me instructions like this for artichokes
> that were suppose to be so wonderful. What a disaster.
> Can you figure out what I may be doing wrong?


Does your microwave have a rotating plate in it? If it doesn't, you'll
have to pause it partway through and rotate your cooking dish manually.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

On 06/22/2013 03:23 PM, Alice Faber wrote:
>
> Does your microwave have a rotating plate in it? If it doesn't, you'll
> have to pause it partway through and rotate your cooking dish manually.

Hi Alice,

One does and one doesn't. Great recommendation. Thank you!

-T

On 6/22/2013 2:08 PM, Todd wrote:
> On 06/22/2013 07:38 AM, Cheri wrote:
>>>
>>> Because I never knew you could do that. How do you do it?
>>> Do you cover them? (Remember I don't know what I am doing
>>> and you kind of have to hand hold me through the process.)
>>
>> I just clean mine, leave it whole, rinse with cold water and shake off
>> excess, wrap in plastic wrap and microwave for about 7-8 minutes.
>>
>> Cheri
>
> HI Cheri,
>
> I must be doing something wrong.

Yes. You are cooking it. Cauliflower is one of the vegies that's meant
to be eaten raw.
Okay, it's also okay in soups.

I have tried that before with
> other vegi's and I wind up with raw spots and burned spots. I
> had a customer give me instructions like this for artichokes
> that were suppose to be so wonderful. What a disaster.
> Can you figure out what I may be doing wrong?
>
> Many thanks,
> -T

you'd be better off roasting the cauliflower in the oven first..but since
you love the pressure cooker...cook the cauli in a bit of oil with garlic to
brown them a bit before pressure cooking with no water on a lower heat..it
has plenty of water in it.

I think your over boiling it and getting that sulfur/metallic taste

KROM


"Todd" wrote in message ...

Hi All,

Something is wrong with my cauliflower mashed potatoes.
Tastes metallic, like a bad drinking fountain (okay not
THAT bad, but reminiscent). Would you guys mind looking
of my recipe to see what I am doing wrong?

Many thanks,
-T

Cauliflower Mashed Potatoes:

2 small heads org cauliflower
Wash, pressure cook with 4 inches of water on high for
4 minutes, fast release, drain

In the food processor with the blending blade (cream it):
2 T org onion powder
1 hint of org Garlic (it get super amplified!)
1 flat tsp pepper
2 tsp salt
the cooked cauliflower, with as little water as possible

In the pan, melt
1 cube butter
1 block cream cheese

Return to the pan and mix together. Heat a little bit more

On 06/23/2013 05:51 AM, Don Roberto wrote:
>>
>> I must be doing something wrong.
>
> Yes. You are cooking it. Cauliflower is one of the vegies that's meant
> to be eaten raw.
> Okay, it's also okay in soups.

Hi Don,

I can't take the farts.

I had a friend years ago who was into raw Broccoli
and Cauliflower. He tried to get me into it too.
I thought I was going to die.

-T

On 06/23/2013 11:58 AM, KROM wrote:
> you'd be better off roasting the cauliflower in the oven first..but
> since you love the pressure cooker...cook the cauli in a bit of oil with
> garlic to brown them a bit before pressure cooking with no water on a
> lower heat..it has plenty of water in it.
>
> I think your over boiling it and getting that sulfur/metallic taste
>
> KROM

Hi KROM,

Thank you!

How much oil (depth) would you use to keep from burning
the cauliflower?

-T

"Todd" > wrote in message
...
> On 06/23/2013 11:58 AM, KROM wrote:
>> you'd be better off roasting the cauliflower in the oven first..but
>> since you love the pressure cooker...cook the cauli in a bit of oil with
>> garlic to brown them a bit before pressure cooking with no water on a
>> lower heat..it has plenty of water in it.
>>
>> I think your over boiling it and getting that sulfur/metallic taste
>>
>> KROM
>
> Hi KROM,
>
> Thank you!
>
> How much oil (depth) would you use to keep from burning
> the cauliflower?

Answer 1: Just a sprinkling, very light to keep it from sticking.
The way you do this btw is put the flowerlets into a large plastic
bag, then add a glug or so of oil (good olive) and sprinkles of s+p
and whatever other seasoning. Seal and shake,then roast it, see #3.

Answer 2: You do not want to roast the cauliflower. Roasting will
dry it out which is the opposite of what you are trying to achieve
by steaming it (ie, moistening it) in the pc or preferably in the
microwave. Focus on your goal of cauliflower mashed potatoes,
not roasted cauli and garlic. And forget pressure cooker, it is
simply the wrong thing for this style of food.

Answer 3: You can make very nice roasted cauliflower by breaking
it up into flowerlets, then tossing with a little oil, s+p and whatever
seasoning appeals (chili powder, garlic salt, lemon pepper, nothing)
and spreading it on a flat baking sheet. Roast at 350 or so for about
20 minutes, or until it is nicely browned and tenderish. This is great
finger food and excellent side dishes due to the versatility of the
added seasoning. This is very different from making mash.

pavane

just a small amount to make it not stick..your not frying your sautéing it
to release moisture and add flavor.

so medium heat..then reduce heat put lid on pressure cooker with the rest of
the ingredients.

the way I make it is sauté the cauli then cook it in a fourth cup chicken
and or beef broth...that kills the sulfur taste and makes it more potato
like.

so for you id put the pressure pot on stove..add a teaspoon or so oil...on
medium heat...add cauli..then garlic..then a fourth cup broth..I like to mix
beef and chicken...cover and pressure cook for a shorter time then you have
been <this is the part you need to experiment to get right> until its
tender..then in food processor blend the cream cheese etc.

what I really like is the core of broccoli stems made this way it tastes
just like potato


KROM




"Todd" wrote in message ...

On 06/23/2013 11:58 AM, KROM wrote:
> you'd be better off roasting the cauliflower in the oven first..but
> since you love the pressure cooker...cook the cauli in a bit of oil with
> garlic to brown them a bit before pressure cooking with no water on a
> lower heat..it has plenty of water in it.
>
> I think your over boiling it and getting that sulfur/metallic taste
>
> KROM

Hi KROM,

Thank you!

How much oil (depth) would you use to keep from burning
the cauliflower?

-T

I have roasted it in the oven then mashed and it was very good

I do agree the pressure cooker is being overused by the good gentleman but
he wants to work with what he knows..lol

KROM


"pavane" wrote in message
...



"Todd" > wrote in message
...
> On 06/23/2013 11:58 AM, KROM wrote:
>> you'd be better off roasting the cauliflower in the oven first..but
>> since you love the pressure cooker...cook the cauli in a bit of oil with
>> garlic to brown them a bit before pressure cooking with no water on a
>> lower heat..it has plenty of water in it.
>>
>> I think your over boiling it and getting that sulfur/metallic taste
>>
>> KROM
>
> Hi KROM,
>
> Thank you!
>
> How much oil (depth) would you use to keep from burning
> the cauliflower?

Answer 1: Just a sprinkling, very light to keep it from sticking.
The way you do this btw is put the flowerlets into a large plastic
bag, then add a glug or so of oil (good olive) and sprinkles of s+p
and whatever other seasoning. Seal and shake,then roast it, see #3.

Answer 2: You do not want to roast the cauliflower. Roasting will
dry it out which is the opposite of what you are trying to achieve
by steaming it (ie, moistening it) in the pc or preferably in the
microwave. Focus on your goal of cauliflower mashed potatoes,
not roasted cauli and garlic. And forget pressure cooker, it is
simply the wrong thing for this style of food.

Answer 3: You can make very nice roasted cauliflower by breaking
it up into flowerlets, then tossing with a little oil, s+p and whatever
seasoning appeals (chili powder, garlic salt, lemon pepper, nothing)
and spreading it on a flat baking sheet. Roast at 350 or so for about
20 minutes, or until it is nicely browned and tenderish. This is great
finger food and excellent side dishes due to the versatility of the
added seasoning. This is very different from making mash.

pavane

On 06/24/2013 10:32 AM, KROM wrote:
> just a small amount to make it not stick..your not frying your sautéing
> it to release moisture and add flavor.
>
> so medium heat..then reduce heat put lid on pressure cooker with the
> rest of the ingredients.
>
> the way I make it is sauté the cauli then cook it in a fourth cup
> chicken and or beef broth...that kills the sulfur taste and makes it
> more potato like.
>
> so for you id put the pressure pot on stove..add a teaspoon or so
> oil...on medium heat...add cauli..then garlic..then a fourth cup
> broth..I like to mix beef and chicken...cover and pressure cook for a
> shorter time then you have been <this is the part you need to experiment
> to get right> until its tender..then in food processor blend the cream
> cheese etc.
>
> what I really like is the core of broccoli stems made this way it tastes
> just like potato
>

Hi KROM,

Thank you. Can't wait to try the broccoli stems!

-T

On 06/23/2013 02:54 PM, pavane wrote:
> Answer 1: Just a sprinkling, very light to keep it from sticking.
> The way you do this btw is put the flowerlets into a large plastic
> bag, then add a glug or so of oil (good olive) and sprinkles of s+p
> and whatever other seasoning. Seal and shake,then roast it, see #3.
>
> Answer 2: You do not want to roast the cauliflower. Roasting will
> dry it out which is the opposite of what you are trying to achieve
> by steaming it (ie, moistening it) in the pc or preferably in the
> microwave. Focus on your goal of cauliflower mashed potatoes,
> not roasted cauli and garlic. And forget pressure cooker, it is
> simply the wrong thing for this style of food.
>
> Answer 3: You can make very nice roasted cauliflower by breaking
> it up into flowerlets, then tossing with a little oil, s+p and whatever
> seasoning appeals (chili powder, garlic salt, lemon pepper, nothing)
> and spreading it on a flat baking sheet. Roast at 350 or so for about
> 20 minutes, or until it is nicely browned and tenderish. This is great
> finger food and excellent side dishes due to the versatility of the
> added seasoning. This is very different from making mash.
>
> pavane


Thank you!

"KROM" wrote in message ...

I have roasted it in the oven then mashed and it was very good

I do agree the pressure cooker is being overused by the good gentleman
but
he wants to work with what he knows..lol

KROM

================

I think it is all he has? I miss my pressure cooker, haven't had one for
decades, lol.



"pavane" wrote in message
...



"Todd" > wrote in message
...
> On 06/23/2013 11:58 AM, KROM wrote:
>> you'd be better off roasting the cauliflower in the oven first..but
>> since you love the pressure cooker...cook the cauli in a bit of oil
>> with
>> garlic to brown them a bit before pressure cooking with no water on a
>> lower heat..it has plenty of water in it.
>>
>> I think your over boiling it and getting that sulfur/metallic taste
>>
>> KROM
>
> Hi KROM,
>
> Thank you!
>
> How much oil (depth) would you use to keep from burning
> the cauliflower?

Answer 1: Just a sprinkling, very light to keep it from sticking.
The way you do this btw is put the flowerlets into a large plastic
bag, then add a glug or so of oil (good olive) and sprinkles of s+p
and whatever other seasoning. Seal and shake,then roast it, see #3.

Answer 2: You do not want to roast the cauliflower. Roasting will
dry it out which is the opposite of what you are trying to achieve
by steaming it (ie, moistening it) in the pc or preferably in the
microwave. Focus on your goal of cauliflower mashed potatoes,
not roasted cauli and garlic. And forget pressure cooker, it is
simply the wrong thing for this style of food.

Answer 3: You can make very nice roasted cauliflower by breaking
it up into flowerlets, then tossing with a little oil, s+p and whatever
seasoning appeals (chili powder, garlic salt, lemon pepper, nothing)
and spreading it on a flat baking sheet. Roast at 350 or so for about
20 minutes, or until it is nicely browned and tenderish. This is great
finger food and excellent side dishes due to the versatility of the
added seasoning. This is very different from making mash.

pavane

On 06/24/2013 06:07 PM, Ozgirl wrote:
> I do agree the pressure cooker is being overused by the good gentleman but
> he wants to work with what he knows..lol
>
> KROM
>
> ================
>
> I think it is all he has? I miss my pressure cooker, haven't had one for
> decades, lol.

Two microwaves
Two saute pans,
Two pressure cookers (6L and 8L)

The pressure cooker really speeds things up. Makes great broth too.

"Ozgirl" > wrote in message
...
>
>
> "KROM" wrote in message ...
>
> I have roasted it in the oven then mashed and it was very good
>
> I do agree the pressure cooker is being overused by the good gentleman but
> he wants to work with what he knows..lol
>
> KROM
>
> ================
>
> I think it is all he has? I miss my pressure cooker, haven't had one for
> decades, lol.

I've never had one and see no need to get one. Would just take up a lot of
space in the kitchen. I have no problems with waiting for stuff to cook and
don't want instant stuff. Or if I do, I'll just open a can of beans.

On 06/24/2013 07:41 PM, Todd wrote:
> On 06/24/2013 06:07 PM, Ozgirl wrote:
>> I do agree the pressure cooker is being overused by the good gentleman
>> but
>> he wants to work with what he knows..lol
>>
>> KROM
>>
>> ================
>>
>> I think it is all he has? I miss my pressure cooker, haven't had one for
>> decades, lol.
>
> Two microwaves
> Two saute pans,
> Two pressure cookers (6L and 8L)
>
> The pressure cooker really speeds things up. Makes great broth too.
>

And a food precessor

On 06/24/2013 04:27 PM, Todd wrote:
> On 06/24/2013 10:32 AM, KROM wrote:
>> just a small amount to make it not stick..your not frying your sautéing
>> it to release moisture and add flavor.
>>
>> so medium heat..then reduce heat put lid on pressure cooker with the
>> rest of the ingredients.
>>
>> the way I make it is sauté the cauli then cook it in a fourth cup
>> chicken and or beef broth...that kills the sulfur taste and makes it
>> more potato like.
>>
>> so for you id put the pressure pot on stove..add a teaspoon or so
>> oil...on medium heat...add cauli..then garlic..then a fourth cup
>> broth..I like to mix beef and chicken...cover and pressure cook for a
>> shorter time then you have been <this is the part you need to experiment
>> to get right> until its tender..then in food processor blend the cream
>> cheese etc.
>>
>> what I really like is the core of broccoli stems made this way it tastes
>> just like potato
>>
>
> Hi KROM,
>
> Thank you. Can't wait to try the broccoli stems!
>
> -T

Hi KROM,

How much of the stem do you use? The lower part is really
woody.

My wife said "But the will be green!" Then she giggled.

And, can I eat them on days other than Saint Patty's
day? :-)

-T

On 6/23/2013 1:38 PM, Todd wrote:
> On 06/23/2013 05:51 AM, Don Roberto wrote:
>>>
>>> I must be doing something wrong.
>>
>> Yes. You are cooking it. Cauliflower is one of the vegies that's meant
>> to be eaten raw.
>> Okay, it's also okay in soups.
>
> Hi Don,
>
> I can't take the farts.
>
> I had a friend years ago who was into raw Broccoli
> and Cauliflower. He tried to get me into it too.
> I thought I was going to die.
>

Odds are you wouldn't have.
In fact, eating cauliflower and broccoli raw may have prolonged your life.

On 06/24/2013 10:25 PM, Don Roberto wrote:
> On 6/23/2013 1:38 PM, Todd wrote:
>> On 06/23/2013 05:51 AM, Don Roberto wrote:
>>>>
>>>> I must be doing something wrong.
>>>
>>> Yes. You are cooking it. Cauliflower is one of the vegies that's meant
>>> to be eaten raw.
>>> Okay, it's also okay in soups.
>>
>> Hi Don,
>>
>> I can't take the farts.
>>
>> I had a friend years ago who was into raw Broccoli
>> and Cauliflower. He tried to get me into it too.
>> I thought I was going to die.
>>
>
> Odds are you wouldn't have.
> In fact, eating cauliflower and broccoli raw may have prolonged your life.

Hi Don,

No doubt!

Those kind of cramps will make life seem much, much longer.
And, the solution will clear a room of all human and most
insect life. :-)

-T

just be sure to peel the green away..its the inner white core thats potato
like.

what I enjoy is cubing it and cooking in broth then removing once tender yet
firm and drying on paper towel and frying in a pan with butter till brown
like hash brown cubes and have with egg..sometimes steak...make me not miss
potato so much.

KROM


"Todd" wrote in message ...

On 06/24/2013 10:32 AM, KROM wrote:
> just a small amount to make it not stick..your not frying your sautéing
> it to release moisture and add flavor.
>
> so medium heat..then reduce heat put lid on pressure cooker with the
> rest of the ingredients.
>
> the way I make it is sauté the cauli then cook it in a fourth cup
> chicken and or beef broth...that kills the sulfur taste and makes it
> more potato like.
>
> so for you id put the pressure pot on stove..add a teaspoon or so
> oil...on medium heat...add cauli..then garlic..then a fourth cup
> broth..I like to mix beef and chicken...cover and pressure cook for a
> shorter time then you have been <this is the part you need to experiment
> to get right> until its tender..then in food processor blend the cream
> cheese etc.
>
> what I really like is the core of broccoli stems made this way it tastes
> just like potato
>

Hi KROM,

Thank you. Can't wait to try the broccoli stems!

-T

Todd > wrote:
: On 06/24/2013 06:07 PM, Ozgirl wrote:
: > I do agree the pressure cooker is being overused by the good gentleman but
: > he wants to work with what he knows..lol
: >
: > KROM
: >
: > ================
: >
: > I think it is all he has? I miss my pressure cooker, haven't had one for
: > decades, lol.

: Two microwaves
: Two saute pans,
: Two pressure cookers (6L and 8L)

: The pressure cooker really speeds things up. Makes great broth too.
microwaves are quite fast for vegetables, I usually use about 6 mns for a
head of broccoli for a dinner veg. about the same with cauliflower, but
it would take loger for the fautatuoes. cut into flotets adn peel the
stalks and slice in kin dog thick coin size for mocrowaving, covered,
inwhatever container you use.

Wendy

use just the inner part..peel it or if lazy use a knife to cut the stems
into about 3 inch lengths and cut those down by standing up and cutting down
to make it into a long square inner core plank..if you get what I mean...

the inner parts white and not green once you remove the woody
exterior...sure your wasting most of the green outer but most toss stems
anyway.

what I do is use the woodier part cut very small and used in soups..it
pretty much melts into the soup..or use your food processor to mush the
green woody part to mush and add to soup.

KROM

"Todd" wrote in message ...

On 06/24/2013 04:27 PM, Todd wrote:
> On 06/24/2013 10:32 AM, KROM wrote:
>> just a small amount to make it not stick..your not frying your sautéing
>> it to release moisture and add flavor.
>>
>> so medium heat..then reduce heat put lid on pressure cooker with the
>> rest of the ingredients.
>>
>> the way I make it is sauté the cauli then cook it in a fourth cup
>> chicken and or beef broth...that kills the sulfur taste and makes it
>> more potato like.
>>
>> so for you id put the pressure pot on stove..add a teaspoon or so
>> oil...on medium heat...add cauli..then garlic..then a fourth cup
>> broth..I like to mix beef and chicken...cover and pressure cook for a
>> shorter time then you have been <this is the part you need to experiment
>> to get right> until its tender..then in food processor blend the cream
>> cheese etc.
>>
>> what I really like is the core of broccoli stems made this way it tastes
>> just like potato
>>
>
> Hi KROM,
>
> Thank you. Can't wait to try the broccoli stems!
>
> -T

Hi KROM,

How much of the stem do you use? The lower part is really
woody.

My wife said "But the will be green!" Then she giggled.

And, can I eat them on days other than Saint Patty's
day? :-)

-T

On 06/25/2013 11:03 AM, W. Baker wrote:
> Todd > wrote:
> : On 06/24/2013 06:07 PM, Ozgirl wrote:
> : > I do agree the pressure cooker is being overused by the good gentleman but
> : > he wants to work with what he knows..lol
> : >
> : > KROM
> : >
> : > ================
> : >
> : > I think it is all he has? I miss my pressure cooker, haven't had one for
> : > decades, lol.
>
> : Two microwaves
> : Two saute pans,
> : Two pressure cookers (6L and 8L)
>
> : The pressure cooker really speeds things up. Makes great broth too.

> microwaves are quite fast for vegetables, I usually use about 6 mns for a
> head of broccoli for a dinner veg. about the same with cauliflower, but
> it would take loger for the fautatuoes. cut into flotets adn peel the
> stalks and slice in kin dog thick coin size for mocrowaving, covered,
> inwhatever container you use.
>
> Wendy
>

Thank you!

On 06/25/2013 11:03 AM, KROM wrote:
> use just the inner part..peel it or if lazy use a knife to cut the stems
> into about 3 inch lengths and cut those down by standing up and cutting
> down to make it into a long square inner core plank..if you get what I
> mean...
>
> the inner parts white and not green once you remove the woody
> exterior...sure your wasting most of the green outer but most toss stems
> anyway.
>
> what I do is use the woodier part cut very small and used in soups..it
> pretty much melts into the soup..or use your food processor to mush the
> green woody part to mush and add to soup.
>
> KROM

Hi FROM,

Thank you!

It is going to be fun learning to peal broccoli!

-T

On 06/25/2013 10:54 AM, KROM wrote:
> just be sure to peel the green away..its the inner white core thats
> potato like.
>
> what I enjoy is cubing it and cooking in broth then removing once tender
> yet firm and drying on paper towel and frying in a pan with butter till
> brown like hash brown cubes and have with egg..sometimes steak...make me
> not miss potato so much.
>
> KROM

Oh Man! I do miss hash browns! Thank you

On 06/25/2013 10:54 AM, KROM wrote:
> just be sure to peel the green away..its the inner white core thats
> potato like.
>
> what I enjoy is cubing it and cooking in broth then removing once tender
> yet firm and drying on paper towel and frying in a pan with butter till
> brown like hash brown cubes and have with egg..sometimes steak...make me
> not miss potato so much.
>
> KROM

Okay, stupid question. What do you do with the rest of the head?

Todd > wrote:
: On 06/25/2013 11:03 AM, KROM wrote:
: > use just the inner part..peel it or if lazy use a knife to cut the stems
: > into about 3 inch lengths and cut those down by standing up and cutting
: > down to make it into a long square inner core plank..if you get what I
: > mean...
: >
: > the inner parts white and not green once you remove the woody
: > exterior...sure your wasting most of the green outer but most toss stems
: > anyway.
: >
: > what I do is use the woodier part cut very small and used in soups..it
: > pretty much melts into the soup..or use your food processor to mush the
: > green woody part to mush and add to soup.
: >
: > KROM

: Hi FROM,

: Thank you!

: It is going to be fun learning to peal broccoli!

: -T

Not difficult. Use a vegetable peeler gadget. they are cheap
andveryuseful.

Wendy

Todd > wrote:
: On 06/25/2013 10:54 AM, KROM wrote:
: > just be sure to peel the green away..it?s the inner white core that?s
: > potato like.
: >
: > what I enjoy is cubing it and cooking in broth then removing once tender
: > yet firm and drying on paper towel and frying in a pan with butter till
: > brown like hash brown cubes and have with egg..sometimes steak...make me
: > not miss potato so much.
: >
: > KROM

: Okay, stupid question. What do you do with the rest of the head?
Cook it as broccoli florets. us the microwave for about 5-6 minutes with
covered florets.

Wendy

On 6/24/2013 10:39 PM, Todd wrote:
> On 06/24/2013 10:25 PM, Don Roberto wrote:
>> On 6/23/2013 1:38 PM, Todd wrote:
>>> On 06/23/2013 05:51 AM, Don Roberto wrote:
>>>>>
>>>>> I must be doing something wrong.
>>>>
>>>> Yes. You are cooking it. Cauliflower is one of the vegies that's meant
>>>> to be eaten raw.
>>>> Okay, it's also okay in soups.
>>>
>>> Hi Don,
>>>
>>> I can't take the farts.
>>>
>>> I had a friend years ago who was into raw Broccoli
>>> and Cauliflower. He tried to get me into it too.
>>> I thought I was going to die.
>>>
>>
>> Odds are you wouldn't have.
>> In fact, eating cauliflower and broccoli raw may have prolonged your
>> life.
>
> Hi Don,
>
> No doubt!
>
> Those kind of cramps will make life seem much, much longer.

You were talking about farts - not cramps.

let me know how it turns out!

KROM


"Todd" wrote in message ...

On 06/25/2013 10:54 AM, KROM wrote:
> just be sure to peel the green away..its the inner white core thats
> potato like.
>
> what I enjoy is cubing it and cooking in broth then removing once tender
> yet firm and drying on paper towel and frying in a pan with butter till
> brown like hash brown cubes and have with egg..sometimes steak...make me
> not miss potato so much.
>
> KROM

Oh Man! I do miss hash browns! Thank you

heh..use it for other things you like..like stir fry etc.

I'm lucky my wife loves the tops with her dinner..so we got a jack sprat
thing going on.

if I am using the tops I cut it very very very small so it melts into my
soups.

KROM


"Todd" wrote in message ...

On 06/25/2013 10:54 AM, KROM wrote:
> just be sure to peel the green away..its the inner white core thats
> potato like.
>
> what I enjoy is cubing it and cooking in broth then removing once tender
> yet firm and drying on paper towel and frying in a pan with butter till
> brown like hash brown cubes and have with egg..sometimes steak...make me
> not miss potato so much.
>
> KROM

Okay, stupid question. What do you do with the rest of the head?