"sf" > wrote in message
...
> On Sat, 14 Sep 2013 09:13:32 +0100, "Ophelia"
> > wrote:
>
>> I am just wondering how it would work with mine, but it seems to be
>> popular
>> raw so it wouldn't matter if it were still raw. I've yet to try it like
>> that . I've always had a problem with pizza. Whether it is because my
>> oven doesn't get hot enough? I don't know, so I have worked out a way
>> that
>> works for me. I bake the dough base for 15 mins (my oven goes up to
>> 240c)
>> and then add the topping for 15 minutes. It works out well but I am not
>> sure how well it would do with raw stuff on top
>
> 240c is on the low side, so it will definitely take longer to cook. Do
> you have something like unglazed quarry tiles or a pizza stone to bake
> your pizza on? That's the trick. The other is to give the tile/stone
> a good long time to heat up - at least 30 minutes. If you're
> prebaking your dough anyway, grill it and treat it like flatbread.

Oh the way I am making it just now is fine, I was just saying what had (in
the end) worked for me, and I was pondering the notion of using raw veg in
the topping.

>
> Have you ever made a fruit pizza? I made one recently using fresh
> figs that was topped with arugula and a drizzle of balsamic reduction
> after it came out of the oven. Oh, so GOOD! I'm going to try peaches
> next.


Ohhh noo!! tbh it is hard to get Himself to have anything other than ham
and pineapple. Maybe one day ...
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In article >,
says...
>
> 240c is on the low side, so it will definitely take longer to cook.

240 C is over 450 F. How hot are US ovens?

Janet UK

On Sat, 14 Sep 2013 17:16:19 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sat, 14 Sep 2013 09:15:48 +0100, "Ophelia"
> > > wrote:
> >
> >> I make Rough Puff pastry instead and it works just fine.
> >> --
> > I've never had the nerve to make a rough puff... I'm always afraid
> > I'll be disappointed.
>
> Try it *once*) Go on, just once) I dare you

What is your favorite use for it? I, personally, prefer my own
parmesan shortcrust to top chicken pot pie and to use for a savory
galette.
>
> Most applications I see these days for puff
> > pastry are simply using store bought puff pastry in place of a hand or
> > FP made shortcrust. I think people need to put their expensive enough
> > FP (that they probably got as a wedding gift) to work more often.
> >
> > The things people give for wedding gifts these days is amazing. My
> > DIL got one of the $400 Vita Mixes. Fortunately, she does make the
> > kind of smoothies that need it - I used it to make gazpacho and it
> > blitzed through the tomatoes as if they were yogurt. I just
> > discovered another wedding gift of theirs.... a cork popper. It's a
> > fantastic one (I'm putting it on my Christmas wish list), but it's $89
> > USD and that's not even the most expensive one they have. Seriously!
>
> LOL they are welcome to it)
>
I'm drooling over it and want one. If no one gives it to me for
Christmas, I'm buying it myself! I even found a less expensive
version that doesn't come with the bells & whistles of theirs (which I
wouldn't use anyway).

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 17:27:00 +0100, "Ophelia"
> wrote:

> tbh it is hard to get Himself to have anything other than ham
> and pineapple. Maybe one day ...

If he likes ham, then he's sure to like prosciutto! A nice brunch
pizza is prosciutto with an egg. It tastes much better than it
sounds.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 14 Sep 2013 17:16:19 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 14 Sep 2013 09:15:48 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> I make Rough Puff pastry instead and it works just fine.
>> >> --
>> > I've never had the nerve to make a rough puff... I'm always afraid
>> > I'll be disappointed.
>>
>> Try it *once*) Go on, just once) I dare you
>
> What is your favorite use for it? I, personally, prefer my own
> parmesan shortcrust to top chicken pot pie and to use for a savory
> galette.

Try it on your pot pie. I use either rough puff or suet pastry. They are
both good, but for me, the rough puff is just as good as puff pasty for my
uses.

> I'm drooling over it and want one. If no one gives it to me for
> Christmas, I'm buying it myself! I even found a less expensive
> version that doesn't come with the bells & whistles of theirs (which I
> wouldn't use anyway).

Good for you If you feel a cork popper will make you happy, they you
should go for it
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"sf" > wrote in message
...
> On Sat, 14 Sep 2013 17:27:00 +0100, "Ophelia"
> > wrote:
>
>> tbh it is hard to get Himself to have anything other than ham
>> and pineapple. Maybe one day ...
>
> If he likes ham, then he's sure to like prosciutto! A nice brunch
> pizza is prosciutto with an egg. It tastes much better than it
> sounds.

On a pizza?
--
--
http://www.helpforheroes.org.uk/shop/

On Sat, 14 Sep 2013 18:49:49 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> > On Sat, 14 Sep 2013 17:27:00 +0100, "Ophelia"
> > > wrote:
> >
> >> tbh it is hard to get Himself to have anything other than ham
> >> and pineapple. Maybe one day ...
> >
> > If he likes ham, then he's sure to like prosciutto! A nice brunch
> > pizza is prosciutto with an egg. It tastes much better than it
> > sounds.
>
> On a pizza?
> --

Yes! My kids had to talk me into trying it, but once I did - I was
sold. You put the raw egg on top of the pizza and it cooks while the
pizza bakes. Done right, the yolk is still runny when the pizza comes
out. You dip the corners of the pizza into the runny yolk as you eat
it.

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 18:25:36 +0100, Janet > wrote:

> In article >,
> says...
> >
> > 240c is on the low side, so it will definitely take longer to cook.
>
> 240 C is over 450 F. How hot are US ovens?
>

Mine goes to 550°, but I don't usually bake my pizza over 500°.


--
Food is an important part of a balanced diet.

On 9/13/2013 4:35 AM, Ophelia wrote:
>

>> Good timing. I just bought a head today. I look forward to reading
>> this thread. My usual way is to roast flowerettes with some garlic,
>> salt and olive oil.
>
> Well we have a lot of choices after the posts on cauli
>
I have some on the grill right now in a foil packet with olive oil and
salt. My grill isn't working very well these days. I blame myself. I
have to figure out if some of the holes are plugged (gas grill). I have
another packet of taters, and am getting ready to put a t-bone on
assuming it gets hot enough.

--
CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
eb.com...
> On 9/13/2013 4:35 AM, Ophelia wrote:
>>
>
>>> Good timing. I just bought a head today. I look forward to reading
>>> this thread. My usual way is to roast flowerettes with some garlic,
>>> salt and olive oil.
>>
>> Well we have a lot of choices after the posts on cauli
>>
> I have some on the grill right now in a foil packet with olive oil and
> salt. My grill isn't working very well these days. I blame myself. I
> have to figure out if some of the holes are plugged (gas grill). I have
> another packet of taters, and am getting ready to put a t-bone on assuming
> it gets hot enough.

Ooh yummmmmm!!! What is a 'packet of taters'? I know what taters are but
what kind of packet?
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On Sun, 15 Sep 2013 17:21:51 -0400, Cheryl >
wrote:

> On 9/13/2013 4:35 AM, Ophelia wrote:
> >
>
> >> Good timing. I just bought a head today. I look forward to reading
> >> this thread. My usual way is to roast flowerettes with some garlic,
> >> salt and olive oil.
> >
> > Well we have a lot of choices after the posts on cauli
> >
> I have some on the grill right now in a foil packet with olive oil and
> salt. My grill isn't working very well these days. I blame myself. I
> have to figure out if some of the holes are plugged (gas grill). I have
> another packet of taters, and am getting ready to put a t-bone on
> assuming it gets hot enough.

Isn't doing it on the grill in a foil packet just like steaming it?
If I was doing it on a gas grill, I'd cut the cauliflower into steak
sized slices, oil, season and grill on the grid. If you're worried
about turning it, put it into a hamburger basket and flip it that way.
That's how I used to do fish. This example is way fancier than what I
have, but mine are decades old too.
http://www.bbqfans.com/product_image...36893_zoom.jpg

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 17:21:51 -0400, Cheryl >
> wrote:
>
>> On 9/13/2013 4:35 AM, Ophelia wrote:
>> >
>>
>> >> Good timing. I just bought a head today. I look forward to reading
>> >> this thread. My usual way is to roast flowerettes with some garlic,
>> >> salt and olive oil.
>> >
>> > Well we have a lot of choices after the posts on cauli
>> >
>> I have some on the grill right now in a foil packet with olive oil and
>> salt. My grill isn't working very well these days. I blame myself. I
>> have to figure out if some of the holes are plugged (gas grill). I have
>> another packet of taters, and am getting ready to put a t-bone on
>> assuming it gets hot enough.
>
> Isn't doing it on the grill in a foil packet just like steaming it?
> If I was doing it on a gas grill, I'd cut the cauliflower into steak
> sized slices, oil, season and grill on the grid. If you're worried
> about turning it, put it into a hamburger basket and flip it that way.
> That's how I used to do fish. This example is way fancier than what I
> have, but mine are decades old too.
> http://www.bbqfans.com/product_image...36893_zoom.jpg

DUHHHHHHHHHHH I am still not getting my head around 'grilling'!!! I need to
remember the heat comes from underneath NOT over the top!!

--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-15 5:21 PM, Cheryl wrote:

>>
> I have some on the grill right now in a foil packet with olive oil and
> salt. My grill isn't working very well these days. I blame myself. I
> have to figure out if some of the holes are plugged (gas grill). I have
> another packet of taters, and am getting ready to put a t-bone on
> assuming it gets hot enough.
>
Gas burners corrode with time and use. The metal disintegrates with time
and use. Sometimes the holes get bigger. Sometimes the metal flakes and
falls down, blocking the holes. If you have a major brand of gas grill
you should be able to find replacement burners. Proper BBQ supply stores
will have the parts or you may be able to pick up a generic replacement.
It doesn't take much work to replace them. The old one slips out and the
new one slips right back into pace. There are no nuts and bolts or
screws to worry about. The only real adjustment to worry about is the
air vent on the side. You just loosen the screw, get a flame going and
the turn the gizmo until you get a nice blue flame.

On 2013-09-15 5:41 PM, sf wrote:

> Isn't doing it on the grill in a foil packet just like steaming it?
> If I was doing it on a gas grill, I'd cut the cauliflower into steak
> sized slices, oil, season and grill on the grid. If you're worried
> about turning it, put it into a hamburger basket and flip it that way.
> That's how I used to do fish. This example is way fancier than what I
> have, but mine are decades old too.
>

If you are going to do it directly on the grill, try marinating it for a
while in yogurt with some curry powder.

On 9/15/2013 5:27 PM, Ophelia wrote:
>
> Ooh yummmmmm!!! What is a 'packet of taters'? I know what taters are
> but what kind of packet?

Foil packet.

--
CAPSLOCK–Preventing Login Since 1980.

On Sun, 15 Sep 2013 22:44:35 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sun, 15 Sep 2013 17:21:51 -0400, Cheryl >
> > wrote:
> >
> >> On 9/13/2013 4:35 AM, Ophelia wrote:
> >> >
> >>
> >> >> Good timing. I just bought a head today. I look forward to reading
> >> >> this thread. My usual way is to roast flowerettes with some garlic,
> >> >> salt and olive oil.
> >> >
> >> > Well we have a lot of choices after the posts on cauli
> >> >
> >> I have some on the grill right now in a foil packet with olive oil and
> >> salt. My grill isn't working very well these days. I blame myself. I
> >> have to figure out if some of the holes are plugged (gas grill). I have
> >> another packet of taters, and am getting ready to put a t-bone on
> >> assuming it gets hot enough.
> >
> > Isn't doing it on the grill in a foil packet just like steaming it?
> > If I was doing it on a gas grill, I'd cut the cauliflower into steak
> > sized slices, oil, season and grill on the grid. If you're worried
> > about turning it, put it into a hamburger basket and flip it that way.
> > That's how I used to do fish. This example is way fancier than what I
> > have, but mine are decades old too.
> > http://www.bbqfans.com/product_image...36893_zoom.jpg
>
> DUHHHHHHHHHHH I am still not getting my head around 'grilling'!!! I need to
> remember the heat comes from underneath NOT over the top!!
>
Actually, it would work your way under an oven broiler too Ophelia.
She was talking about an outdoor bbq. People who slow cook outdoors
have stolen the term BBQ and (bullies that they are) beat up on anyone
who dares to use it to describe any other purpose - so the weak of
spirit have given up and call it "grilling" now.

--
Food is an important part of a balanced diet.

On 9/15/2013 5:45 PM, Dave Smith wrote:
>>
> Gas burners corrode with time and use. The metal disintegrates with time
> and use. Sometimes the holes get bigger. Sometimes the metal flakes and
> falls down, blocking the holes. If you have a major brand of gas grill
> you should be able to find replacement burners. Proper BBQ supply stores
> will have the parts or you may be able to pick up a generic replacement.
> It doesn't take much work to replace them. The old one slips out and the
> new one slips right back into pace. There are no nuts and bolts or
> screws to worry about. The only real adjustment to worry about is the
> air vent on the side. You just loosen the screw, get a flame going and
> the turn the gizmo until you get a nice blue flame.

Thank you Dave! It's a Char-Grill so I should be able to find the parts.
I really like my brother's new grill, so when it's time to replace I'm
going to get one like his. It has two sides - one for gas, and one for
charcoal.

--
CAPSLOCK–Preventing Login Since 1980.

On 9/15/2013 5:47 PM, Dave Smith wrote:

> If you are going to do it directly on the grill, try marinating it for a
> while in yogurt with some curry powder.

I'm not a fan of the flavor of curry. I'm keeping everything simple.
Just salt/pepper, olive oil and for the steak, some Montreal Seasoning.

--
CAPSLOCK–Preventing Login Since 1980.

On 9/14/2013 6:06 AM, jmcquown wrote:

> Late to the party... so far no one has mentioned battered deep fried
> cauliflower florets. Think tempura batter. I don't deep fry food at
> home, but many years ago I had this at a restaurant. Quite tasty!

I like many veggies battered and fried, but haven't tried this yet.
Thanks for the idea.

--
CAPSLOCK–Preventing Login Since 1980.

On 2013-09-15 5:56 PM, Cheryl wrote:
> On 9/15/2013 5:45 PM, Dave Smith wrote:
>>>
>> Gas burners corrode with time and use. The metal disintegrates with time
>> and use. Sometimes the holes get bigger. Sometimes the metal flakes and
>> falls down, blocking the holes. If you have a major brand of gas grill
>> you should be able to find replacement burners. Proper BBQ supply stores
>> will have the parts or you may be able to pick up a generic replacement.
>> It doesn't take much work to replace them. The old one slips out and the
>> new one slips right back into pace. There are no nuts and bolts or
>> screws to worry about. The only real adjustment to worry about is the
>> air vent on the side. You just loosen the screw, get a flame going and
>> the turn the gizmo until you get a nice blue flame.
>
> Thank you Dave! It's a Char-Grill so I should be able to find the parts.
> I really like my brother's new grill, so when it's time to replace I'm
> going to get one like his. It has two sides - one for gas, and one for
> charcoal.
>


You should have no problem with Char Grill.
I almost got one of those with the gas on one side and charcoal on the
other. I rejected that, preferring to have a multi burner BBQ with
rotisserie. I would rather get separate charcoal unit. I have a
Hibachi somewhere. I prefer the ease of gas.

On 9/14/2013 9:34 AM, Gary wrote:

> My favorites during this semi-annual event week is:
> - fries - potatoes cut into wedges with skin on
> - tempura battered onion rings to die for
> - temputa battered sweet potato - cut into bite size pieces and you
> have to cook them almost to done before you batter and deep fry.

Try tempura green beans next time you get the itch.

--
CAPSLOCK–Preventing Login Since 1980.

On 9/13/2013 1:12 PM, KenK wrote:
> "Ophelia" > wrote in news:b9efsaFpj2uU1
> @mid.individual.net:
>
>>>> If you would be so kind? Yes, please
>>
>
> Cauliflower casserole
>
> 1 8 oz can spinach (larger ok)(best if you chop it in processor)
> 1 3/4 C cauliflower
> 8 oz can mushrooms
> 2 cloves garlic chopped
> 2 C elbow mac, regular or whole grain (don't use more - less is ok)
> 1 can cream mushroom soup
> 1 onion chopped
> 1 1/2 C shredded cheddar, whichever type you prefer
> 1/4 C mushroom juice and water
> Bread crumbs
>
> Brown onions, garlic and cauliflower
>
> Cook mac
>
> Mix all in casserole. Spread bread crumbs over top. Cook uncovered 1 hour
> at 375
>
>
I might try that with fresh spinach and a white sauce. I don't like
mushrooms so I'll make due. Thanks for the recipe!

--
CAPSLOCK–Preventing Login Since 1980.

On Sun, 15 Sep 2013 17:56:34 -0400, Cheryl >
wrote:

> I really like my brother's new grill, so when it's time to replace I'm
> going to get one like his. It has two sides - one for gas, and one for
> charcoal.

Please tell me more - like the brand!

--
Food is an important part of a balanced diet.

"Cheryl" > wrote in message
eb.com...
> On 9/15/2013 5:27 PM, Ophelia wrote:
>>
>> Ooh yummmmmm!!! What is a 'packet of taters'? I know what taters are
>> but what kind of packet?
>
> Foil packet.

Oh! Thanks
--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 22:44:35 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 15 Sep 2013 17:21:51 -0400, Cheryl >
>> > wrote:
>> >
>> >> On 9/13/2013 4:35 AM, Ophelia wrote:
>> >> >
>> >>
>> >> >> Good timing. I just bought a head today. I look forward to
>> >> >> reading
>> >> >> this thread. My usual way is to roast flowerettes with some
>> >> >> garlic,
>> >> >> salt and olive oil.
>> >> >
>> >> > Well we have a lot of choices after the posts on cauli
>> >> >
>> >> I have some on the grill right now in a foil packet with olive oil and
>> >> salt. My grill isn't working very well these days. I blame myself.
>> >> I
>> >> have to figure out if some of the holes are plugged (gas grill). I
>> >> have
>> >> another packet of taters, and am getting ready to put a t-bone on
>> >> assuming it gets hot enough.
>> >
>> > Isn't doing it on the grill in a foil packet just like steaming it?
>> > If I was doing it on a gas grill, I'd cut the cauliflower into steak
>> > sized slices, oil, season and grill on the grid. If you're worried
>> > about turning it, put it into a hamburger basket and flip it that way.
>> > That's how I used to do fish. This example is way fancier than what I
>> > have, but mine are decades old too.
>> > http://www.bbqfans.com/product_image...36893_zoom.jpg
>>
>> DUHHHHHHHHHHH I am still not getting my head around 'grilling'!!! I need
>> to
>> remember the heat comes from underneath NOT over the top!!
>>
> Actually, it would work your way under an oven broiler too Ophelia.
> She was talking about an outdoor bbq. People who slow cook outdoors
> have stolen the term BBQ and (bullies that they are) beat up on anyone
> who dares to use it to describe any other purpose - so the weak of
> spirit have given up and call it "grilling" now.

Thanks lol. I do know what 'your' grilling it but it is never the first
thing that comes to mind when you say it
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http://www.helpforheroes.org.uk/shop/

"Cheryl" > wrote in message
eb.com...
> On 9/14/2013 6:06 AM, jmcquown wrote:
>
>> Late to the party... so far no one has mentioned battered deep fried
>> cauliflower florets. Think tempura batter. I don't deep fry food at
>> home, but many years ago I had this at a restaurant. Quite tasty!
>
> I like many veggies battered and fried, but haven't tried this yet. Thanks
> for the idea.

How did your cauli turn out?

--
--
http://www.helpforheroes.org.uk/shop/

"Cheryl" > wrote in message
eb.com...
> On 9/13/2013 1:12 PM, KenK wrote:
>> "Ophelia" > wrote in news:b9efsaFpj2uU1
>> @mid.individual.net:
>>
>>>>> If you would be so kind? Yes, please
>>>
>>
>> Cauliflower casserole
>>
>> 1 8 oz can spinach (larger ok)(best if you chop it in processor)
>> 1 3/4 C cauliflower
>> 8 oz can mushrooms
>> 2 cloves garlic chopped
>> 2 C elbow mac, regular or whole grain (don't use more - less is ok)
>> 1 can cream mushroom soup
>> 1 onion chopped
>> 1 1/2 C shredded cheddar, whichever type you prefer
>> 1/4 C mushroom juice and water
>> Bread crumbs
>>
>> Brown onions, garlic and cauliflower
>>
>> Cook mac
>>
>> Mix all in casserole. Spread bread crumbs over top. Cook uncovered 1 hour
>> at 375
>>
>>
> I might try that with fresh spinach and a white sauce. I don't like
> mushrooms so I'll make due. Thanks for the recipe!

I think I'll make that today.
--
--
http://www.helpforheroes.org.uk/shop/

On 9/16/2013 3:35 AM, Ophelia wrote:
>
>
> "Cheryl" > wrote in message
> eb.com...
>> On 9/14/2013 6:06 AM, jmcquown wrote:
>>
>>> Late to the party... so far no one has mentioned battered deep fried
>>> cauliflower florets. Think tempura batter. I don't deep fry food at
>>> home, but many years ago I had this at a restaurant. Quite tasty!
>>
>> I like many veggies battered and fried, but haven't tried this yet.
>> Thanks for the idea.
>
> How did your cauli turn out?
>
Very good. A little crispy and a little mushy, just the way I like it
mashed up with the potatoes with a fork. Potatoes has some crispy
edges, too. The steak turned out wonderful.

--
CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
b.com...
> On 9/16/2013 3:35 AM, Ophelia wrote:
>>
>>
>> "Cheryl" > wrote in message
>> eb.com...
>>> On 9/14/2013 6:06 AM, jmcquown wrote:
>>>
>>>> Late to the party... so far no one has mentioned battered deep fried
>>>> cauliflower florets. Think tempura batter. I don't deep fry food at
>>>> home, but many years ago I had this at a restaurant. Quite tasty!
>>>
>>> I like many veggies battered and fried, but haven't tried this yet.
>>> Thanks for the idea.
>>
>> How did your cauli turn out?
>>
> Very good. A little crispy and a little mushy, just the way I like it
> mashed up with the potatoes with a fork. Potatoes has some crispy edges,
> too. The steak turned out wonderful.

Yummmmm))

--
--
http://www.helpforheroes.org.uk/shop/

On 9/16/2013 12:16 PM, Ophelia wrote:
>
>
> "Cheryl" > wrote in message
> b.com...
>> On 9/16/2013 3:35 AM, Ophelia wrote:
>>>
>>>
>>> "Cheryl" > wrote in message
>>> eb.com...
>>>> On 9/14/2013 6:06 AM, jmcquown wrote:
>>>>
>>>>> Late to the party... so far no one has mentioned battered deep fried
>>>>> cauliflower florets. Think tempura batter. I don't deep fry food at
>>>>> home, but many years ago I had this at a restaurant. Quite tasty!
>>>>
>>>> I like many veggies battered and fried, but haven't tried this yet.
>>>> Thanks for the idea.
>>>
>>> How did your cauli turn out?
>>>
>> Very good. A little crispy and a little mushy, just the way I like it
>> mashed up with the potatoes with a fork. Potatoes has some crispy
>> edges, too. The steak turned out wonderful.
>
> Yummmmm))
>
Thinking about cauliflower reminded me that it is rather good in
Gardiniera mixed pickles. It occurred to me that most vegetables can
turn up in Gardiniera but not onions; I wonder why not?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...

> Thinking about cauliflower reminded me that it is rather good in
> Gardiniera mixed pickles. It occurred to me that most vegetables can turn
> up in Gardiniera but not onions; I wonder why not?

Having looked them up, I suspect you wouldn't know onions were in there amid
all the red hot stuff)

--
--
http://www.helpforheroes.org.uk/shop/

On 9/16/2013 1:51 PM, Ophelia wrote:
>
>
> "James Silverton" > wrote in message
> ...
>
>> Thinking about cauliflower reminded me that it is rather good in
>> Gardiniera mixed pickles. It occurred to me that most vegetables can
>> turn up in Gardiniera but not onions; I wonder why not?
>
> Having looked them up, I suspect you wouldn't know onions were in there
> amid all the red hot stuff)
>
The stuff I buy has quite clearly identifiable vegs: carrots, olives,
red and green peppers, celery and cauliflower but never broccoli or onions.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 9/16/2013 1:51 PM, Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>
>>> Thinking about cauliflower reminded me that it is rather good in
>>> Gardiniera mixed pickles. It occurred to me that most vegetables can
>>> turn up in Gardiniera but not onions; I wonder why not?
>>
>> Having looked them up, I suspect you wouldn't know onions were in there
>> amid all the red hot stuff)
>>
> The stuff I buy has quite clearly identifiable vegs: carrots, olives, red
> and green peppers, celery and cauliflower but never broccoli or onions.

I bow to your knowledge I was just making a guess.

--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 16 Sep 2013 22:02:27 +0100, "Ophelia"
> wrote:

<snip>

I found a cauliflower recipe this morning that might or might not
appeal to you, depending on your attitude toward fennel bulb/root.

Sautéed fennel and cauliflower
http://kitchenseasons.com/2012/01/02...y-snapshots-2/
I think it would be lovely with just salt, pepper and lemon as
seasoning.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 16 Sep 2013 22:02:27 +0100, "Ophelia"
> > wrote:
>
> <snip>
>
> I found a cauliflower recipe this morning that might or might not
> appeal to you, depending on your attitude toward fennel bulb/root.
>
> Sautéed fennel and cauliflower
> http://kitchenseasons.com/2012/01/02...y-snapshots-2/
> I think it would be lovely with just salt, pepper and lemon as
> seasoning.

Thanks very much, sf. That was very kind of you.
--
--
http://www.helpforheroes.org.uk/shop/

James Silverton wrote:
> On 9/12/2013 9:09 AM, Ophelia wrote:
>> Does anyone else think it bland? I usually dress it with something to
>> make it taste of err something.
>>
>> Yesterday I fried onions and sliced garlic, added preserved dried toms
>> in oil and balsamic vinegar! It proved a hit!
>>
>> What favourite ways of preparing cauli do you have, if anything?
>>
>
> I eat raw cauliflower in salads and also like the traditional cheese
> sauce on boiled cauliflower. There are several Indian recipes that I
> make quite often but here is a favorite.
>
> Indian Cauliflower With Egg
> I recently bought a very large cauliflower because it was good and cheap
> and I was then faced with cooking it. This recipe is very good and is
> reminiscent of a family one we used to have moderately frequently.
> 1 large onion, thinly sliced
> 1/2 teaspoon ground turmeric
> 2 crushed garlic cloves
> 1/2 teaspoon ground ginger
> 1/2 teaspoon crushed red pepper (jalapenos work too)
> Salt to taste 1/2 teaspoon ground coriander 2 eggs (I used one container
> of Better 'n Eggs)
> 1 1/2 cups cooked cauliflower (a bit meager: I used half a large one)
>
> The original recipe calls for frying the onion in vegetable shortening,
> I microwaved for 4 minutes, then cooked on low with the garlic in an
> olive-oil-squirted, non-stick frying pan until the onion showed
> browning. Add turmeric, ginger, peppers, coriander and cauliflower. Mix
> and cook on medium for 4 minutes. Add eggs, stir well and cook 'til done
> (about 4 minutes more).
>

Now THAT might be the first cauliflower recipe on my agenda. I am not a
huge cauliflower fan, but this sounds great. It also reminds me of the
recipes I have seen for tandoori gobi.

--
--
Jean B.

"sf" > wrote in message
...
> On Mon, 16 Sep 2013 22:02:27 +0100, "Ophelia"
> > wrote:
>
> <snip>
>
> I found a cauliflower recipe this morning that might or might not
> appeal to you, depending on your attitude toward fennel bulb/root.
>
> Sautéed fennel and cauliflower
> http://kitchenseasons.com/2012/01/02...y-snapshots-2/
> I think it would be lovely with just salt, pepper and lemon as
> seasoning.

Mmmm... Can't wait for cooler weather. I loves me some roasted fennel!

On Mon, 16 Sep 2013 16:59:45 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 16 Sep 2013 22:02:27 +0100, "Ophelia"
> > > wrote:
> >
> > <snip>
> >
> > I found a cauliflower recipe this morning that might or might not
> > appeal to you, depending on your attitude toward fennel bulb/root.
> >
> > Sautéed fennel and cauliflower
> > http://kitchenseasons.com/2012/01/02...y-snapshots-2/
> > I think it would be lovely with just salt, pepper and lemon as
> > seasoning.
>
> Mmmm... Can't wait for cooler weather. I loves me some roasted fennel!

Yay!

--
Food is an important part of a balanced diet.

On Mon, 16 Sep 2013 23:07:45 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 16 Sep 2013 22:02:27 +0100, "Ophelia"
> > > wrote:
> >
> > <snip>
> >
> > I found a cauliflower recipe this morning that might or might not
> > appeal to you, depending on your attitude toward fennel bulb/root.
> >
> > Sautéed fennel and cauliflower
> > http://kitchenseasons.com/2012/01/02...y-snapshots-2/
> > I think it would be lovely with just salt, pepper and lemon as
> > seasoning.
>
> Thanks very much, sf. That was very kind of you.
> --



--
Food is an important part of a balanced diet.

"Julie Bove" > wrote in
:

>
> "sf" > wrote in message
> ...
>> On Mon, 16 Sep 2013 22:02:27 +0100, "Ophelia"
>> > wrote:
>>
>> <snip>
>>
>> I found a cauliflower recipe this morning that might or might not
>> appeal to you, depending on your attitude toward fennel bulb/root.
>>
>> Sautéed fennel and cauliflower
>> http://kitchenseasons.com/2012/01/02...y-snapshots-2/
>> I think it would be lovely with just salt, pepper and lemon as
>> seasoning.
>
> Mmmm... Can't wait for cooler weather. I loves me some roasted
> fennel!
>

I've never tasted fennel. I can't recall seeing it in the market - but
that may be because I don't know what it looks like! <g>


--
"Where there's smoke there's toast!" Anon