"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > Sqwertz > wrote:
>> >
>> >> On Sun, 09 May 2010 19:52:25 -0500, Omelet wrote:
>> >>
>> >> > Pressure cookers save me time. ;-) I think I should be able to
>> >> > soften
>> >> > a
>> >> > celery root in 20 to 30 minutes. Baby octopi generally get a long
>> >> > braise
>> >> > and they are reasonably priced at the Stassney Fiesta market! I
>> >> > like
>> >> > to
>> >> > stuff them.
>> >>
>> >> There's not really any cavity to stuff, unlike squid.
>> >>
>> >> "Take me to your eater!"
>> >> http://i44.tinypic.com/289jwwj.jpg
>> >> http://i39.tinypic.com/nxo182.jpg
>> >>
>> >> -sw
>> >
>> > And I have to wonder if you have actually tried baby Octopi.
>> > There is plenty of cavity to stuff! They stretch.
>>
>> Ummm that is what he said...
>> --
>
> Um, he said about "there's not really any cavity to stuff" and I
> disagree. I HAVE stuffed them. :-)

In which case I am misreading
--
--
https://www.shop.helpforheroes.org.uk/

On Sun, 09 May 2010 21:11:37 -0700, Lin
> wrote:

> sf wrote:
>
> >> OB Food: Not feeling the enchiladas tonight. Maybe BLTs and soup. It's
> >> one of those days. Tried to talk Christine into sushi with me, but to no
> >> avail.
> >
> > I'll eat some virtual sushi with you Lin!
>
> Thanks, sf! I ended up doing a quick batch of "german" tacos ... dinner
> in about 10 minutes.
>

Tell me more about those tacos! Are they made with german sausage?


--
Forget the health food. I need all the preservatives I can get.

sf wrote:

>> Thanks, sf! I ended up doing a quick batch of "german" tacos ... dinner
>> in about 10 minutes.
>>
>
> Tell me more about those tacos! Are they made with german sausage?

Lin uses a fairly-well-known German sausage from Hamburg.

Bob

sf wrote:
>
> On Sun, 09 May 2010 21:11:37 -0700, Lin
> > wrote:
> >
> > Thanks, sf! I ended up doing a quick batch of "german" tacos ... dinner
> > in about 10 minutes.
> >
>
> Tell me more about those tacos! Are they made with german sausage?

No, they have brown sugar in them.

On Sun, 09 May 2010 22:55:31 -0500, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Sun, 09 May 2010 19:52:25 -0500, Omelet wrote:
>>
>>> Pressure cookers save me time. ;-) I think I should be able to soften a
>>> celery root in 20 to 30 minutes. Baby octopi generally get a long braise
>>> and they are reasonably priced at the Stassney Fiesta market! I like to
>>> stuff them.
>>
>> There's not really any cavity to stuff, unlike squid.
>>
>> "Take me to your eater!"
>> http://i44.tinypic.com/289jwwj.jpg
>> http://i39.tinypic.com/nxo182.jpg
>
> And I have to wonder if you have actually tried baby Octopi.
> There is plenty of cavity to stuff! They stretch.

Uhh, I just posted two pictures of them!

And the walls are thick and don't stretch. At least mine wouldn't.

-sw

On Mon, 10 May 2010 11:29:34 +0100, Ophelia wrote:

> "Omelet" > wrote in message
> news
>> In article >,
>> "Ophelia" > wrote:
>>
>>> "Omelet" > wrote in message
>>> news >>> > In article >,
>>> > Sqwertz > wrote:
>>> >
>>> >> On Sun, 09 May 2010 19:52:25 -0500, Omelet wrote:
>>> >>
>>> >> > Pressure cookers save me time. ;-) I think I should be able to
>>> >> > soften
>>> >> > a
>>> >> > celery root in 20 to 30 minutes. Baby octopi generally get a long
>>> >> > braise
>>> >> > and they are reasonably priced at the Stassney Fiesta market! I
>>> >> > like
>>> >> > to
>>> >> > stuff them.
>>> >>
>>> >> There's not really any cavity to stuff, unlike squid.
>>> >>
>>> >> "Take me to your eater!"
>>> >> http://i44.tinypic.com/289jwwj.jpg
>>> >> http://i39.tinypic.com/nxo182.jpg
>>> >>
>>> >> -sw
>>> >
>>> > And I have to wonder if you have actually tried baby Octopi.
>>> > There is plenty of cavity to stuff! They stretch.
>>>
>>> Ummm that is what he said...
>>> --
>>
>> Um, he said about "there's not really any cavity to stuff" and I
>> disagree. I HAVE stuffed them. :-)
>
> In which case I am misreading

But I did post pictures of my octopus right beforte she said I never
had them.

Where's Om's pictures?!?!?!

-sw

On Sun, 09 May 2010 22:56:48 -0500, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> There's not really any cavity to stuff, unlike squid.
>>
>> "Take me to your eater!"
>> http://i44.tinypic.com/289jwwj.jpg
>
> Charming... but you have to stuff them when they are still raw!

"Charmming?"

There's no way those things would have stretched, but I'll try it
next time.

-sw

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Ophelia" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > In article >,
> >> > Sqwertz > wrote:
> >> >
> >> >> On Sun, 09 May 2010 19:52:25 -0500, Omelet wrote:
> >> >>
> >> >> > Pressure cookers save me time. ;-) I think I should be able to
> >> >> > soften
> >> >> > a
> >> >> > celery root in 20 to 30 minutes. Baby octopi generally get a long
> >> >> > braise
> >> >> > and they are reasonably priced at the Stassney Fiesta market! I
> >> >> > like
> >> >> > to
> >> >> > stuff them.
> >> >>
> >> >> There's not really any cavity to stuff, unlike squid.
> >> >>
> >> >> "Take me to your eater!"
> >> >> http://i44.tinypic.com/289jwwj.jpg
> >> >> http://i39.tinypic.com/nxo182.jpg
> >> >>
> >> >> -sw
> >> >
> >> > And I have to wonder if you have actually tried baby Octopi.
> >> > There is plenty of cavity to stuff! They stretch.
> >>
> >> Ummm that is what he said...
> >> --
> >
> > Um, he said about "there's not really any cavity to stuff" and I
> > disagree. I HAVE stuffed them. :-)
>
> In which case I am misreading
> --

Danke! <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Sqwertz > wrote:

> On Sun, 09 May 2010 22:55:31 -0500, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> On Sun, 09 May 2010 19:52:25 -0500, Omelet wrote:
> >>
> >>> Pressure cookers save me time. ;-) I think I should be able to soften a
> >>> celery root in 20 to 30 minutes. Baby octopi generally get a long braise
> >>> and they are reasonably priced at the Stassney Fiesta market! I like to
> >>> stuff them.
> >>
> >> There's not really any cavity to stuff, unlike squid.
> >>
> >> "Take me to your eater!"
> >> http://i44.tinypic.com/289jwwj.jpg
> >> http://i39.tinypic.com/nxo182.jpg
> >
> > And I have to wonder if you have actually tried baby Octopi.
> > There is plenty of cavity to stuff! They stretch.
>
> Uhh, I just posted two pictures of them!
>
> And the walls are thick and don't stretch. At least mine wouldn't.
>
> -sw

Then you bought them too old. <g>
I've bought them twice, stuffed them with a rice stuffing (and they
stretched nicely) then braised them, not smoked them.

I was not into taking food pics at the time.

I've noted baby octopi at the Fiesta at the Stassney location and have
plans to make them again. Promise I'll take pics and post them this time!
They go well braised a' la' chinese seasonings over a bed of rice and
steamed greens. ;-d

Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Sqwertz > wrote:

> On Mon, 10 May 2010 11:29:34 +0100, Ophelia wrote:
>
> > "Omelet" > wrote in message
> > news
> >> In article >,
> >> "Ophelia" > wrote:
> >>
> >>> "Omelet" > wrote in message
> >>> news > >>> > In article >,
> >>> > Sqwertz > wrote:
> >>> >
> >>> >> On Sun, 09 May 2010 19:52:25 -0500, Omelet wrote:
> >>> >>
> >>> >> > Pressure cookers save me time. ;-) I think I should be able to
> >>> >> > soften
> >>> >> > a
> >>> >> > celery root in 20 to 30 minutes. Baby octopi generally get a long
> >>> >> > braise
> >>> >> > and they are reasonably priced at the Stassney Fiesta market! I
> >>> >> > like
> >>> >> > to
> >>> >> > stuff them.
> >>> >>
> >>> >> There's not really any cavity to stuff, unlike squid.
> >>> >>
> >>> >> "Take me to your eater!"
> >>> >> http://i44.tinypic.com/289jwwj.jpg
> >>> >> http://i39.tinypic.com/nxo182.jpg
> >>> >>
> >>> >> -sw
> >>> >
> >>> > And I have to wonder if you have actually tried baby Octopi.
> >>> > There is plenty of cavity to stuff! They stretch.
> >>>
> >>> Ummm that is what he said...
> >>> --
> >>
> >> Um, he said about "there's not really any cavity to stuff" and I
> >> disagree. I HAVE stuffed them. :-)
> >
> > In which case I am misreading
>
> But I did post pictures of my octopus right beforte she said I never
> had them.
>
> Where's Om's pictures?!?!?!
>
> -sw

Om did not have a digicam at the time.
I apologize for not photographing them. <sigh>

But I have had them. Twice. And stuffed them both times!

I'll fix that issue next time I purchase them! :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Sqwertz > wrote:

> But I did post pictures of my octopus right beforte she said I never
> had them.
>
> Where's Om's pictures?!?!?!
>
> -sw

I apologize for that statement. I was inebriated at the time and did not
spot the links until later.:-(
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Sqwertz > wrote:

> On Sun, 09 May 2010 22:56:48 -0500, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> There's not really any cavity to stuff, unlike squid.
> >>
> >> "Take me to your eater!"
> >> http://i44.tinypic.com/289jwwj.jpg
> >
> > Charming... but you have to stuff them when they are still raw!
>
> "Charmming?"
>
> There's no way those things would have stretched, but I'll try it
> next time.
>
> -sw

Honestly babe, they are not much different than squids other than a more
tender texture. :-)

Use your thumb. If you can. I recall you are having some neck issues
right now and I know from personal experience how much that can hurt,
and it can drastically reduce hand strength.

I truly do feel for you!

And Tiger Woods...
Those ass holes on the radio have no idea how much that hurts, and how
much if weakens hand and arm strength.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >> > In article >,
>> >> > Sqwertz > wrote:
>> >> >
>> >> >> On Sun, 09 May 2010 19:52:25 -0500, Omelet wrote:
>> >> >>
>> >> >> > Pressure cookers save me time. ;-) I think I should be able to
>> >> >> > soften
>> >> >> > a
>> >> >> > celery root in 20 to 30 minutes. Baby octopi generally get a long
>> >> >> > braise
>> >> >> > and they are reasonably priced at the Stassney Fiesta market! I
>> >> >> > like
>> >> >> > to
>> >> >> > stuff them.
>> >> >>
>> >> >> There's not really any cavity to stuff, unlike squid.
>> >> >>
>> >> >> "Take me to your eater!"
>> >> >> http://i44.tinypic.com/289jwwj.jpg
>> >> >> http://i39.tinypic.com/nxo182.jpg
>> >> >>
>> >> >> -sw
>> >> >
>> >> > And I have to wonder if you have actually tried baby Octopi.
>> >> > There is plenty of cavity to stuff! They stretch.
>> >>
>> >> Ummm that is what he said...
>> >> --
>> >
>> > Um, he said about "there's not really any cavity to stuff" and I
>> > disagree. I HAVE stuffed them. :-)
>>
>> In which case I am misreading
>> --
>
> Danke! <g>

Bitte!
--
--
https://www.shop.helpforheroes.org.uk/

Stu wrote:

> On Sat, 8 May 2010 06:30:48 -0700 (PDT), Food Snob®
> > wrote:
>
>
>>And many of those are better put together than some of the crap on
>>Foodforu.com.
>
> actually it's not a commercial site(.com)

Actually, (.com) doesn't necessarily mean that the site is 'commercial'
anymore. When I took over recfoodcooking.org Jack also registered
the .com, and .net - just for 'in case'.

FWIW, your site is not perfect 'technically' - but then neither are many
others out there - but it's fairly easy to find one's way around, so to
speak.

As for the recipe content <shrug> it's no better or worse than a
gazillion other recipe sites out there already. Maybe a little more
personalized comment might improve it, but that's JMHO.
--
Cheers
Chatty Cathy

On May 9, 10:29*pm, Lin > wrote:
> Bryan, our resident Food Snob® wrote:
>
> > *You might as well say that so-and-so is a big ol'
> > poopyhead.
>
> So-and-so is a big ol' poopyhead!
>
Good. Now, can you use these dolls to show us what the big ol'
poopyhead did to you?

I couldn't resist
>
> --Lin

--Bryan

Janet Baraclough wrote:

> The message >
> from ChattyCathy > contains these words:
>
>
>> As for the recipe content <shrug> it's no better or worse than a
>> gazillion other recipe sites out there already.
>
> That implies all are equally good (or bad) and that's just not the
> case.

How so? Say I go to any old recipe website (and there are plenty out
there) I have the exact same dilemma. Even sites like epicurious
sometimes have had some really crap recipes on there... and we won't
even talk about cooks.com - which seems extremely popular to many.

> Keeping it just to this group, Barb Schaller and Giusi 's
> blogs/websites contain only recipes
> that they have cooked and adjusted and honed . I know their recipes
> will work and it's going to be worth making.
>
> The same distinction applies to cookery books. I prefer ones where
> the author has tested all the recipes.

That's why I also said (which you chose to snip) "Maybe a little more
personalized comment might improve it, but that's JMHO." and the reason
why I haven't fallen over myself to get permission to put Stu's site on
the "RFC members' links" page. Most of those are blogs with a lot of
personal photos, interpretations of recipes and commentary which is a
different kettle of fish and interesting to read. Not enough "tried and
true" recipes on his site to be up there with the others, sorry to say.
At the moment it's just another "hit one, miss one, skip one" recipe
archive, IMNSHO.

--
Cheers
Chatty Cathy

On Sat, 08 May 2010 12:41:17 -0500, zxcvbob wrote:

> blake murphy wrote:
>> On Sat, 08 May 2010 04:10:58 -0500, Omelet wrote:
>>
>>> If you would bother to look, there are hundreds of recipes there and
>>> many contain "real" ingredients. The rest are posted for those who are
>>> not as well trained in the culinary arts as you are Bryan.
>>>
>>> A successful website will cater to everyone. Not just the elite like you!
>>> Lighten up and get real please. ;-) I have yet to see you trash others
>>> here when we do threads like comfort foods and white trash foods.
>>
>> you haven't? he does, constantly.
>>
>> frankly, those ingredients aren't to my taste, either, but i don't find it
>> necessary to go apeshit whenever i see them.
>>
>> your pal,
>> blake
>
> "Apeshit" (one word) Perfect description; thanks. <g>
>
> Bob

any old time, bob.

sometimes in speech i like to give it some french verve: apé d' shit.

your pal,
blake

On Sat, 08 May 2010 17:45:39 -0700, sf wrote:

> On Sat, 8 May 2010 13:41:22 -0400, blake murphy
> > wrote:
>
>> eh, maybe so, maybe not. i think most people recognize bobo as a jeremiah
>> wanna-be and that terwilliger has, um, quirks. anyone who cooks enough to
>> post a recipe should know when to apply a grain of salt.
>
> Oh, well then maybe you explain why people complain about the signal
> to noise ratio and why certain old timers (who were supposedly good
> cooks) have left permanently?

i guess they don't like the mixture of cooking and badinage (and, granted,
some pretty vile stuff) as much i do. i do miss some of their expertise,
though.

your pal,
blake

On Sun, 9 May 2010 11:28:04 -0700, Bob Terwilliger wrote:

> Om wrote:
>
>> "Bob Terwilliger" > wrote:
>>
>>> Stu wrote:
>>>
>>>>> Om's just bored, so she decided to pick a fight. Some women are like
>>>>> that. Maybe it stems from some issues in Om's childhood, but that's not
>>>>> my problem to fix. I just find it tiresome.
>>>>>
>>>>
>>>> That's low Bob, next you'll say it's hormones or that time of the
>>>> month. You've shown yourself for the elitist prick you are, and
>>>> everyone should take note of that fact.
>>>
>>> Stu rapes children, and everyone should take note of that fact.
>>>
>>> Bob
>>
>> That's pretty low Bob.
>> Even for you.
>>
>> You just went sub-terranian and if you keep it up, you may find yourself
>> killfiled by the majority of list members!
>
> Get over it. If Stu can engage in hyperbole so can I. It's just that I do it
> better. Don't like it? What are you going to do, DARE me to stop?
>
> Bob

it's just childish, bob.

blake

blake murphy wrote:

> it's just childish, bob.

Hey! When I told him that he just giggled! ;-)

--Lin (he's stopped playing in this "cesspool" thankfully)

blake wrote:

>> If Stu can engage in hyperbole so can I. It's just that I do it
>> better. Don't like it? What are you going to do, DARE me to stop?
>>
> it's just childish, bob.

No more childish than, "I dare you to build a web site! I DARE you!"

Bob

In article >,
Janet Baraclough > wrote:

> The message >
> from ChattyCathy > contains these words:
>
>
> > As for the recipe content <shrug> it's no better or worse than a
> > gazillion other recipe sites out there already.
>
> That implies all are equally good (or bad) and that's just not the case.
> Keeping it just to this group, Barb Schaller and Giusi 's
> blogs/websites contain only recipes
> that they have cooked and adjusted and honed . I know their recipes
> will work and it's going to be worth making.
>
> The same distinction applies to cookery books. I prefer ones where
> the author has tested all the recipes.
>
> Janet

Have you visited my Picasa albums? I always welcome recipe critiques as
it can help me tweak new ideas into my cooking.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Om wrote:

> Bob really went off the deep end, and I really don't understand why he did
> that.

Translation: "When I attacked Bob and he retaliated, I couldn't handle it,
and I don't want to take any responsibility for my own actions."

Just more hypocrisy from Om.

Bob

Bob Terwilliger wrote:
> Om wrote:
>
>> Bob really went off the deep end, and I really don't understand why he
>> did that.
>
> Translation: "When I attacked Bob and he retaliated, I couldn't handle
> it, and I don't want to take any responsibility for my own actions."
>
> Just more hypocrisy from Om.
>
> Bob

I thought that little rant about calling in the federales was a classic
touch <eye roll>

In article >,
Janet Baraclough > wrote:

> > Have you visited my Picasa albums? I always welcome recipe critiques as
> > it can help me tweak new ideas into my cooking.
> <http://picasaweb.google.com/OMPOmelet>
>
> I haven't, so to anybody who cares, Omelet's unexamined albums were
> not purposely excluded from my admiration list
> :-)
> Shall take a look, thanks
> Janet

Thanks Janet! I hope you enjoy them.

I still have more series to add that are buried in my food files...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 09 May 2010 19:34:22 -0500, in rec.food.cooking, Omelet wrote:

>In article >,
> koko > wrote:
>
>> >Speaking of roots, I finally found celery root but have not purchased it
>> >yet. What is a good thing to do with it if I decide to try it?
>>
>> It has a flavor kinda like celery and parsley. You can use it raw in
>> salads and slaws. It will discolor so put it in a bowl of water that
>> some lemon juice has been added to. You can also use it for making
>> soup.
>> I bought some just yesterday. I plan on having some raw with pork
>> chops tonight.
>>
>> Get out your sharp knife, it's hard to cut into like acorn squash.
>>
>> koko
>> --
>
>Thanks Koko! Those things are HUGE. A little celery stalk sticking out
>the top of them and that root ball is a good 10" across! I can make
>meals for 2 days out of one easily. :-)

For recipes, google for celeriac, which is the name I know this by.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

In article >,
Doug Weller > wrote:

> On Sun, 09 May 2010 19:34:22 -0500, in rec.food.cooking, Omelet wrote:
>
> >In article >,
> > koko > wrote:
> >
> >> >Speaking of roots, I finally found celery root but have not purchased it
> >> >yet. What is a good thing to do with it if I decide to try it?
> >>
> >> It has a flavor kinda like celery and parsley. You can use it raw in
> >> salads and slaws. It will discolor so put it in a bowl of water that
> >> some lemon juice has been added to. You can also use it for making
> >> soup.
> >> I bought some just yesterday. I plan on having some raw with pork
> >> chops tonight.
> >>
> >> Get out your sharp knife, it's hard to cut into like acorn squash.
> >>
> >> koko
> >> --
> >
> >Thanks Koko! Those things are HUGE. A little celery stalk sticking out
> >the top of them and that root ball is a good 10" across! I can make
> >meals for 2 days out of one easily. :-)
>
> For recipes, google for celeriac, which is the name I know this by.
>
> Doug

Yes, I have seen this too. I also need to google for how high it is in
starch carbs. It looks like it'd make a good potato substitute if it's
high enough in fiber.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Omelet" > ha scritto nel messaggio newsmpomelet-

I also need to google for how high it is in
> starch carbs. It looks like it'd make a good potato substitute if it's >
> high enough in fiber.

It's on the lists I have seen. I love it and use it to add body to soups,
make celeri remoulade (obviously not low carb) and cut largeish cubes, toss
with good olive oil, a bit of salt and roast covered in a casserole. Pureed
after boiling is tasty, but just like pureed cauliflower, needs butter.

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio newsmpomelet-
>
> I also need to google for how high it is in
> > starch carbs. It looks like it'd make a good potato substitute if it's >
> > high enough in fiber.
>
> It's on the lists I have seen. I love it and use it to add body to soups,
> make celeri remoulade (obviously not low carb) and cut largeish cubes, toss
> with good olive oil, a bit of salt and roast covered in a casserole. Pureed
> after boiling is tasty, but just like pureed cauliflower, needs butter.

Looks like as long as one uses portion control, this is a reasonably low
carb veggie, thanks. :-)

It's added to my "must try" list!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 16 May 2010 09:52:28 +0200, "Giusi" >
wrote:

>celeri remoulade (obviously not low carb)

What makes it high carb? I'm not a low carber, so I'm clueless.

All this carb talk about remoulade made me look and I found a recipe
that looks delicious: Pan Seared Salmon with Avocado Remoulade
http://simplyrecipes.com/recipes/pan...ado_remoulade/


Ingredients

* 2 large avocados, cut and peeled
* 3 Tbsp freshly squeezed lime juice (can substitute lemon)
* 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
* 1 Tbsp minced shallots or green onion
* 1 Tbsp minced parsley
* 1 teaspoon Dijon mustard or to taste
* Salt and pepper to taste

* 1 to 1 1/2 pounds of salmon fillets
* Grapeseed or canola oil

Method

1 Put avocado pieces and lime juice into a food processor or blender
and pulse until blended. Slowly add olive oil, pulsing, until you
reach desired consistency of sauce. Add minced shallots (or green
onions) and parsley, pulse just until combined. Remove to a bowl, add
mustard, salt and pepper to taste.

2 Coat the bottom of a sauté pan with oil, heat on medium high until
almost smoking. Season both sides of the salmon fillets with salt and
pepper, carefully lay the salmon into the pan, skin side down. Cook
the salmon until about medium doneness, about 3-4 minutes per side.

Serve salmon with avocado remoulade sauce.

Serves 4.

------

*Note: I would not use a blender. I'd mash the avocado with a fork
and then combine with the rest of the ingredients because I like some
texture in remoulade sauce.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> What makes it high carb? I'm not a low carber, so I'm clueless.
>
> All this carb talk about remoulade made me look and I found a recipe
> that looks delicious: Pan Seared Salmon with Avocado Remoulade
> http://simplyrecipes.com/recipes/pan...ado_remoulade/
>
>
> Ingredients
>
> * 2 large avocados, cut and peeled
> * 3 Tbsp freshly squeezed lime juice (can substitute lemon)
> * 3-4 Tbsp light olive oil (light refers to flavor and color, not
> calories)
> * 1 Tbsp minced shallots or green onion
> * 1 Tbsp minced parsley
> * 1 teaspoon Dijon mustard or to taste
> * Salt and pepper to taste
>
> * 1 to 1 1/2 pounds of salmon fillets
> * Grapeseed or canola oil
>
> Method
>
> 1 Put avocado pieces and lime juice into a food processor or blender
> and pulse until blended. Slowly add olive oil, pulsing, until you
> reach desired consistency of sauce. Add minced shallots (or green
> onions) and parsley, pulse just until combined. Remove to a bowl, add
> mustard, salt and pepper to taste.
>
> 2 Coat the bottom of a sauté pan with oil, heat on medium high until
> almost smoking. Season both sides of the salmon fillets with salt and
> pepper, carefully lay the salmon into the pan, skin side down. Cook
> the salmon until about medium doneness, about 3-4 minutes per side.
>
> Serve salmon with avocado remoulade sauce.
>
> Serves 4.
>
> ------
>
> *Note: I would not use a blender. I'd mash the avocado with a fork
> and then combine with the rest of the ingredients because I like some
> texture in remoulade sauce.

This sounds wonderful, if eaten in moderation. :-)
I think the definition of "low carb" depends on your daily goals. Mine
is 40 net grams per day. 20 grams was too low and screwed up my
metabolism even more than it was. Hypothyroidism, even treated, is
tricky at best.

You get to subtract the fiber carbs from the total carbs to get the "net
carbs" in any given recipe.

Thanks for the recipe!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 16 May 2010 10:51:55 -0500, Omelet >
wrote:

>You get to subtract the fiber carbs from the total carbs to get the "net
>carbs" in any given recipe.

Fiber carbs? OK, my head hurts now.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Sun, 16 May 2010 10:51:55 -0500, Omelet >
> wrote:
>
> >You get to subtract the fiber carbs from the total carbs to get the "net
> >carbs" in any given recipe.
>
> Fiber carbs? OK, my head hurts now.

<lol> I had to wrap my mind around it too. I used to hang out on one
of the low carb support lists so that is where I learned it.

Look at the total grams of carbs per serving and the total grams of
fiber per serving.

Subtract the grams of fiber from the grams of total carbs.

Those are your net carbs and the only ones that count.

It is what makes black soy beans and baby corn so acceptable as low carb
items. Green beans too.

Fiber is included in the total carb count to start with, and they are
not digestible.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Omelet > wrote:

> In article >,
> "Giusi" > wrote:
>
> > "Omelet" > ha scritto nel messaggio newsmpomelet-
> >
> > I also need to google for how high it is in
> > > starch carbs. It looks like it'd make a good potato substitute if it's >
> > > high enough in fiber.
> >
> > It's on the lists I have seen. I love it and use it to add body to soups,
> > make celeri remoulade (obviously not low carb) and cut largeish cubes, toss
> > with good olive oil, a bit of salt and roast covered in a casserole.
> > Pureed
> > after boiling is tasty, but just like pureed cauliflower, needs butter.
>
> Looks like as long as one uses portion control, this is a reasonably low
> carb veggie, thanks. :-)
>
> It's added to my "must try" list!

Try this:

Celeriac Soup

1 onion, peeled, chopped
1 celeriac (celery root), peeled, cut into chunks
2 Tbsp. butter
1 qt. chicken or vegetable broth
1 pt. cream, or 1 can condensed milk, optional
salt and pepper, to taste

Sautee an onion in butter. Peel a bulb of celeriac and cut it into
chunks. Add to the onions with a quart of broth and some salt and
pepper; add enough water to just cover the celeriac. Simmer 20-30
minutes until the celeriac is soft enough to mash with a fork. Blend
with a stick blender (or however you blend your soup). Add cream or milk
if desired.

--

I used condensed milk, not cream, and it was fine.

Isaac

In article ]>,
isw > wrote:

> > Looks like as long as one uses portion control, this is a reasonably low
> > carb veggie, thanks. :-)
> >
> > It's added to my "must try" list!
>
> Try this:
>
> Celeriac Soup
>
> 1 onion, peeled, chopped
> 1 celeriac (celery root), peeled, cut into chunks
> 2 Tbsp. butter
> 1 qt. chicken or vegetable broth
> 1 pt. cream, or 1 can condensed milk, optional
> salt and pepper, to taste
>
> Sautee an onion in butter. Peel a bulb of celeriac and cut it into
> chunks. Add to the onions with a quart of broth and some salt and
> pepper; add enough water to just cover the celeriac. Simmer 20-30
> minutes until the celeriac is soft enough to mash with a fork. Blend
> with a stick blender (or however you blend your soup). Add cream or milk
> if desired.
>
> --
>
> I used condensed milk, not cream, and it was fine.
>
> Isaac

Thank you! Stored to file...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"cshenk" > wrote in :

> "." wrote
>> "cshenk" wrote
>
>>> This will help. As I said, variations in spelling.
>>> Shimeji spelling this time.
>>> http://www.fotosearch.com/WTD010/10759cs-u/
>
>> !!!!!!!!!!!!!!!!!!!!!!!!
>
>> I've seen them around........ 'cept I think we call them something
>> different over here.
>
>> GIMF.......... nope, my mistake........... I was thinking of Enoki's.
>>
>> http://www.mushrooms.net.au/PDFs/WhichMushroom.pdf
>
>> Thanks for the pic C, now I know to look for oversized Enoki's :-)
>
> Hehe not quite. Those have the same base 'bunch growth' but are long,
> spindly, with such mild flavor they are used more for color than any
> worth to a dish.
>
> A normal shimeji (to use the spelling you find them under) is about
> the size of an asian pear/apple. Call it 4-5 inches tall and across
> but thinner at the root ball (which is washed well of dirt makes an
> excellent soup addition). Definately a picture of them at your site
> but separated so you see just a few conjoined.
>
> Check them out and let me know what you think?
>


Well....... when I went to Sydney last week, I was staying near
Chinatown and went into some of the Asian supermarkets.

They had a whole *array* of different mushrooms...... enoki, shimenji
amongst them.


I picked the SO up from work last night and we went a bit further afield
than our usual store, and found one with the same range.

So last night we had tenderloin steaks, with a sauteed mushroom 'sauce'.
I used Portabellas, Button mushrooms, Shimenji and threw some Enoki in
at the last minute.

We both loved the flavour overall, and the individual flavours of the
'new' ones.




--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."

Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous