I'm sure I will get grief for asking this but I will anyway. I want to make
roasted fennel. I made it before but there was very little to eat from one
bulb. That time it was a small bulb and a lot of fronds. I know you can
eat the fronds somehow. Not sure how.

I just bought 4 more (the only 4 they had at the store) but these look a bit
different. Although the bulbs are about the same size, they have a lot of
stalk to them. The stalk looking a little like celery. And not too much
frond. I have been looking at recipes but see no use for the stalk! One
recipe from Giada has you cut up the fronds and sprinkle over the roasted
bulbs. But I see no mention of the stalks.

Can I do anything with these? Or do I just have to toss them?

Thanks!

On Tue, 15 Oct 2013 21:53:19 -0700, "Julie Bove"
> wrote:

>I'm sure I will get grief for asking this but I will anyway. I want to make
>roasted fennel. I made it before but there was very little to eat from one
>bulb. That time it was a small bulb and a lot of fronds. I know you can
>eat the fronds somehow. Not sure how.
>
>I just bought 4 more (the only 4 they had at the store) but these look a bit
>different. Although the bulbs are about the same size, they have a lot of
>stalk to them. The stalk looking a little like celery. And not too much
>frond. I have been looking at recipes but see no use for the stalk! One
>recipe from Giada has you cut up the fronds and sprinkle over the roasted
>bulbs. But I see no mention of the stalks.
>
>Can I do anything with these? Or do I just have to toss them?

The fennel stalks are good to support fish on the grill, adds flavor
too. The fronds are used to make fish stock... also makes an
attractive garnish... place some frond in your cleavage! LOL

I sometimes braise fennel bulbs but mostly I enjoy them raw with just
some kosher salt.

On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention queen wrote:

> I'm sure I will get grief for asking this but I will anyway. I want to make
>
> roasted fennel.
>
Why do I know you didn't even search for any recipes on your own? I know, I know: "I wanted 'tried and true' recipes and input from fellow posters so I can have more attention."

> wrote in message
...
> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention
> queen wrote:
>
>> I'm sure I will get grief for asking this but I will anyway. I want to
>> make
>>
>> roasted fennel.
>>
> Why do I know you didn't even search for any recipes on your own? I know,
> I know: "I wanted 'tried and true' recipes and input from fellow posters
> so I can have more attention."

And your point is? I always ask before I Google. I want that very thing
you seem to think so derisory ... tried and tested! You've made your
point (again) and you have been noticed! You can relax now

"Ophelia" > wrote in message
...
>
> > wrote in message
> ...
>> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention
>> queen wrote:
>>
>>> I'm sure I will get grief for asking this but I will anyway. I want to
>>> make
>>>
>>> roasted fennel.
>>>
>> Why do I know you didn't even search for any recipes on your own? I
>> know,
>> I know: "I wanted 'tried and true' recipes and input from fellow posters
>> so I can have more attention."
>
> And your point is? I always ask before I Google. I want that very thing
> you seem to think so derisory ... tried and tested! You've made your
> point (again) and you have been noticed! You can relax now

Just a further question Ms Webtv? If you think the first place to look
for recipes and answers to cooking questions is Google, what it the point of
a cooking discussion group for you? Why are you here? Why are you not
scouring the web for everything you want to know about cookery? Or perhaps
you don't cook at all and you are just here because you enjoy bitching?


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

"Ophelia" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> > wrote in message
>> ...
>>> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>>> attention
>>> queen wrote:
>>>
>>>> I'm sure I will get grief for asking this but I will anyway. I want to
>>>> make
>>>>
>>>> roasted fennel.
>>>>
>>> Why do I know you didn't even search for any recipes on your own? I
>>> know,
>>> I know: "I wanted 'tried and true' recipes and input from fellow posters
>>> so I can have more attention."
>>
>> And your point is? I always ask before I Google. I want that very thing
>> you seem to think so derisory ... tried and tested! You've made your
>> point (again) and you have been noticed! You can relax now
>
> Just a further question Ms Webtv? If you think the first place to look
> for recipes and answers to cooking questions is Google, what it the point
> of a cooking discussion group for you? Why are you here? Why are you not
> scouring the web for everything you want to know about cookery? Or
> perhaps you don't cook at all and you are just here because you enjoy
> bitching?
>

I do things differently. If I am interested in, for example, roasted
fennel, I look through cookbooks and on the web and see what I find. I
usually come up with something, or maybe a couple that I try and see how
they turn out. If I want specific comments, either before or after I try
what I have found, I ask.

But to continually ask open ended, basic questions - why, you might ask
yourself, would anybody do that? In the present case, I think the answer
has been stated many times.

On Wednesday, October 16, 2013 12:42:05 PM UTC-4, wrote:
> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention queen wrote:
>
>
>
> > I'm sure I will get grief for asking this but I will anyway. I want to make
>
> >
>
> > roasted fennel.
>
> >
>
> Why do I know you didn't even search for any recipes on your own? I know, I know: "I wanted 'tried and true' recipes and input from fellow posters so I can have more attention."

AND try to break my old thread-length record and number of posts per month. I wonder how La Bove finds time to.....

OK, Ophelia, lay on.

"Pico Rico" > wrote in message
...

> I do things differently. If I am interested in, for example, roasted
> fennel, I look through cookbooks and on the web and see what I find. I
> usually come up with something, or maybe a couple that I try and see how
> they turn out. If I want specific comments, either before or after I try
> what I have found, I ask.

Not at all. I only ask for help with US recipes and food. That is the
reason I am here. Your reasons are your own and are of no interest to me.


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

On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
> "Ophelia" > wrote in message
>
> ...
>
> >
>
> > > wrote in message
>
> > ...
>
> >> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention
>
> >> queen wrote:
>
> >>
>
> >>> I'm sure I will get grief for asking this but I will anyway. I want to
>
> >>> make
>
> >>>
>
> >>> roasted fennel.
>
> >>>
>
> >> Why do I know you didn't even search for any recipes on your own? I
>
> >> know,
>
> >> I know: "I wanted 'tried and true' recipes and input from fellow posters
>
> >> so I can have more attention."
>
> >
>
> > And your point is? I always ask before I Google. I want that very thing
>
> > you seem to think so derisory ... tried and tested! You've made your
>
> > point (again) and you have been noticed! You can relax now
>
>
>
> Just a further question Ms Webtv? If you think the first place to look
>
> for recipes and answers to cooking questions is Google, what it the point of
>
> a cooking discussion group for you? Why are you here? Why are you not
>
> scouring the web for everything you want to know about cookery? Or perhaps
>
> you don't cook at all and you are just here because you enjoy bitching?

AND you, O, just LOVE to rush to her defense. Ever wonder why you are her sole ally? Think upon these things. Sometimes I wonder if you aren't her sock-puppet, but I doubt she could manage that.

"Kalmia" > wrote in message
...
> On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
>> "Ophelia" > wrote in message
>>
>> ...
>>
>> >
>>
>> > > wrote in message
>>
>> > ...
>>
>> >> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>> >> attention
>>
>> >> queen wrote:
>>
>> >>
>>
>> >>> I'm sure I will get grief for asking this but I will anyway. I want
>> >>> to
>>
>> >>> make
>>
>> >>>
>>
>> >>> roasted fennel.
>>
>> >>>
>>
>> >> Why do I know you didn't even search for any recipes on your own? I
>>
>> >> know,
>>
>> >> I know: "I wanted 'tried and true' recipes and input from fellow
>> >> posters
>>
>> >> so I can have more attention."
>>
>> >
>>
>> > And your point is? I always ask before I Google. I want that very
>> > thing
>>
>> > you seem to think so derisory ... tried and tested! You've made
>> > your
>>
>> > point (again) and you have been noticed! You can relax now
>>
>>
>>
>> Just a further question Ms Webtv? If you think the first place to look
>>
>> for recipes and answers to cooking questions is Google, what it the point
>> of
>>
>> a cooking discussion group for you? Why are you here? Why are you not
>>
>> scouring the web for everything you want to know about cookery? Or
>> perhaps
>>
>> you don't cook at all and you are just here because you enjoy bitching?
>
> AND you, O, just LOVE to rush to her defense. Ever wonder why you are her
> sole ally? Think upon these things. Sometimes I wonder if you aren't her
> sock-puppet, but I doubt she could manage that.

I would rush to your defence if you were being bullied to the degree she is.
You ought to be ashamed of yourself.


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

"Kalmia" > wrote in message
...
> On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
>> "Ophelia" > wrote in message
>>
>> ...
>>
>> >
>>
>> > > wrote in message
>>
>> > ...
>>
>> >> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>> >> attention
>>
>> >> queen wrote:
>>
>> >>
>>
>> >>> I'm sure I will get grief for asking this but I will anyway. I want
>> >>> to
>>
>> >>> make
>>
>> >>>
>>
>> >>> roasted fennel.
>>
>> >>>
>>
>> >> Why do I know you didn't even search for any recipes on your own? I
>>
>> >> know,
>>
>> >> I know: "I wanted 'tried and true' recipes and input from fellow
>> >> posters
>>
>> >> so I can have more attention."
>>
>> >
>>
>> > And your point is? I always ask before I Google. I want that very
>> > thing
>>
>> > you seem to think so derisory ... tried and tested! You've made
>> > your
>>
>> > point (again) and you have been noticed! You can relax now
>>
>>
>>
>> Just a further question Ms Webtv? If you think the first place to look
>>
>> for recipes and answers to cooking questions is Google, what it the point
>> of
>>
>> a cooking discussion group for you? Why are you here? Why are you not
>>
>> scouring the web for everything you want to know about cookery? Or
>> perhaps
>>
>> you don't cook at all and you are just here because you enjoy bitching?
>
> AND you, O, just LOVE to rush to her defense. Ever wonder why you are her
> sole ally? Think upon these things. Sometimes I wonder if you aren't her
> sock-puppet, but I doubt she could manage that.


If you know Julie at all, you would know that she does not/would not ever
use a sock puppet!

Cheri

On Wed, 16 Oct 2013 11:07:49 -0700, "Pico Rico"
> wrote:
>
> I do things differently. If I am interested in, for example, roasted
> fennel, I look through cookbooks and on the web and see what I find. I
> usually come up with something, or maybe a couple that I try and see how
> they turn out. If I want specific comments, either before or after I try
> what I have found, I ask.
>
> But to continually ask open ended, basic questions - why, you might ask
> yourself, would anybody do that? In the present case, I think the answer
> has been stated many times.
>

She knows she can cook the bulbs and use the fronds, she's asking if
she can cook the stalks or if she should throw them away. It was a
pretty simple question. Either you know or you don't know. Sounds
like you don't. I don't either. I'd cut one and chew on it. If it
chewed easily, I'd treat it the same way as the bulb.

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

"Ophelia" > wrote in message
...
>
> "Pico Rico" > wrote in message
> ...
>
>> I do things differently. If I am interested in, for example, roasted
>> fennel, I look through cookbooks and on the web and see what I find. I
>> usually come up with something, or maybe a couple that I try and see how
>> they turn out. If I want specific comments, either before or after I try
>> what I have found, I ask.
>
> Not at all. I only ask for help with US recipes and food. That is the
> reason I am here. Your reasons are your own and are of no interest to
> me.
>


You said "Why are you here." I replied to that. You asking a question and
then saying you have no interest in the answer is quire peculiar.

"sf" > wrote in message
...
> On Wed, 16 Oct 2013 11:07:49 -0700, "Pico Rico"
> > wrote:
>>
>> I do things differently. If I am interested in, for example, roasted
>> fennel, I look through cookbooks and on the web and see what I find. I
>> usually come up with something, or maybe a couple that I try and see how
>> they turn out. If I want specific comments, either before or after I try
>> what I have found, I ask.
>>
>> But to continually ask open ended, basic questions - why, you might ask
>> yourself, would anybody do that? In the present case, I think the answer
>> has been stated many times.
>>
>
> She knows she can cook the bulbs and use the fronds, she's asking if
> she can cook the stalks or if she should throw them away. It was a
> pretty simple question. Either you know or you don't know. Sounds
> like you don't. I don't either. I'd cut one and chew on it. If it
> chewed easily, I'd treat it the same way as the bulb.
>
> --


I didn't see the original post. I KF's Julie long ago. Sadly, I keep
seeing her threads anyway since people seem compelled to crane their necks
at the scene of an accident.

On 2013-10-16 2:51 PM, Pico Rico wrote:

>
>
> I didn't see the original post. I KF's Julie long ago. Sadly, I keep
> seeing her threads anyway since people seem compelled to crane their necks
> at the scene of an accident.
>
>


What's worse? Is it Julie's desperate demands for attention or people
bothering to respond to her as if she was a normal person?

"Dave Smith" > wrote in message
...
> On 2013-10-16 2:51 PM, Pico Rico wrote:
>
>>
>>
>> I didn't see the original post. I KF's Julie long ago. Sadly, I keep
>> seeing her threads anyway since people seem compelled to crane their
>> necks
>> at the scene of an accident.
>>
>>
>
>
> What's worse? Is it Julie's desperate demands for attention or people
> bothering to respond to her as if she was a normal person?

The latter, obviously.

On Wed, 16 Oct 2013 19:22:48 +0100, "Ophelia" >
wrote:

>"Kalmia" > wrote in message
...
>> On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
>>> "Ophelia" > wrote in message
>> AND you, O, just LOVE to rush to her defense. Ever wonder why you are her
>> sole ally? Think upon these things. Sometimes I wonder if you aren't her
>> sock-puppet, but I doubt she could manage that.
>
>I would rush to your defence if you were being bullied to the degree she is.
>You ought to be ashamed of yourself.

Sorry, but she is *not* being bullied here. I applaud you for standing
up for what you perceive as unfair treatment of one individual, but
I'd respectfully suggest this particular person is wholly undeserving
of your efforts.

On Wednesday, October 16, 2013 10:06:01 AM UTC-7, Ophelia wrote:
> > wrote in message
>
> ...
>
> > On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove,
>
> >> I'm sure I will get grief for asking this but I will anyway. I want to
> >> make
> >> roasted fennel.
>
> > Why do I know you didn't even search for any recipes on your own? I know,
> > I know: "I wanted 'tried and true' recipes and input from fellow posters
> > so I can have more attention."
>
>
>
> And your point is? I always ask before I Google. I want that very thing
> you seem to think so derisory ... tried and tested!

The problem with the web is that it is not curated. That is why we still have
a collection of cookbooks -- we have benchmarked at least one recipe on each
one. For example, I am confident that any James Beard recipe will be successful,
and to my taste.

Here on rfc, you know the recipe source (even via an alias) and so you know
whether -- to your satisfaction -- they are likely to be good ornot.

> wrote in message
...
> On Wednesday, October 16, 2013 10:06:01 AM UTC-7, Ophelia wrote:
>> > wrote in message
>>
>> ...
>>
>> > On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove,
>>
>> >> I'm sure I will get grief for asking this but I will anyway. I want
>> >> to
>> >> make
>> >> roasted fennel.
>>
>> > Why do I know you didn't even search for any recipes on your own? I
>> > know,
>> > I know: "I wanted 'tried and true' recipes and input from fellow
>> > posters
>> > so I can have more attention."
>>
>>
>>
>> And your point is? I always ask before I Google. I want that very thing
>> you seem to think so derisory ... tried and tested!
>
> The problem with the web is that it is not curated. That is why we still
> have
> a collection of cookbooks -- we have benchmarked at least one recipe on
> each
> one. For example, I am confident that any James Beard recipe will be
> successful,
> and to my taste.
>
> Here on rfc, you know the recipe source (even via an alias) and so you
> know
> whether -- to your satisfaction -- they are likely to be good ornot.

you know no such thing!

On Wednesday, October 16, 2013 11:20:05 AM UTC-7, Kalmia wrote:
> On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
>
>
> > Just a further question Ms Webtv? If you think the first place to look
> > for recipes and answers to cooking questions is Google, what it the point of
> > a cooking discussion group for you? Why are you here? Why are you not
> > scouring the web for everything you want to know about cookery? Or perhaps
> > you don't cook at all and you are just here because you enjoy bitching?
>
>
>
> AND you, O, just LOVE to rush to her defense. Ever wonder why you are her sole ally? Think upon these things. Sometimes I wonder if you aren't her sock-puppet, but I doubt she could manage that.
>

A pointless criticism -- imagine the nerve of someone asking a food-related
question on a food group on Usenet -- is pointless regardless who it is
directed to. Whether Julie, squirts, brokelyn, or Ophelia.


Ob Food: If you're unlikely to use the rest of a pound of bacon any time soon,
cook it up right away. It will last longer in the fridge cooked than raw.

On Wednesday, October 16, 2013 12:19:02 PM UTC-5, Ophelia wrote:
>
> "Ophelia" > wrote in message
>
> ...
>
> >
>
> > > wrote in message
>
> > ...
>
> >> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention
>
> >> queen wrote:
>
> >>
>
> >>> I'm sure I will get grief for asking this but I will anyway. I want to
>
> >>> make
>
> >>>
>
> >>> roasted fennel.
>
> >>>
>
> >> Why do I know you didn't even search for any recipes on your own? I
>
> >> know,
>
> >> I know: "I wanted 'tried and true' recipes and input from fellow posters
>
> >> so I can have more attention."
>
> >
>
> > And your point is? I always ask before I Google. I want that very thing
>
> > you seem to think so derisory ... tried and tested! You've made your
>
> > point (again) and you have been noticed! You can relax now
>
>
>
> Just a further question Ms Webtv? If you think the first place to look
>
> for recipes and answers to cooking questions is Google, what it the point of
>
> a cooking discussion group for you? Why are you here? Why are you not
>
> scouring the web for everything you want to know about cookery? Or perhaps
>
> you don't cook at all and you are just here because you enjoy bitching?
>
>
As long as you've posted have posted here you should know as picky as Bovine claims to be and the others in her herd, she has no intention of cooking fennel. And whatever recipe anyone posts she will come forth with a big EWWWWWWW; Angela, she, nor her husband will touch whatever is suggested. The only thing she is interested in is seeing her name on each and every post.

"Brooklyn1" > wrote in message
...
> On Tue, 15 Oct 2013 21:53:19 -0700, "Julie Bove"
> > wrote:
>
>>I'm sure I will get grief for asking this but I will anyway. I want to
>>make
>>roasted fennel. I made it before but there was very little to eat from
>>one
>>bulb. That time it was a small bulb and a lot of fronds. I know you can
>>eat the fronds somehow. Not sure how.
>>
>>I just bought 4 more (the only 4 they had at the store) but these look a
>>bit
>>different. Although the bulbs are about the same size, they have a lot of
>>stalk to them. The stalk looking a little like celery. And not too much
>>frond. I have been looking at recipes but see no use for the stalk! One
>>recipe from Giada has you cut up the fronds and sprinkle over the roasted
>>bulbs. But I see no mention of the stalks.
>>
>>Can I do anything with these? Or do I just have to toss them?
>
> The fennel stalks are good to support fish on the grill, adds flavor
> too. The fronds are used to make fish stock... also makes an
> attractive garnish... place some frond in your cleavage! LOL
>
> I sometimes braise fennel bulbs but mostly I enjoy them raw with just
> some kosher salt.

Well since I don't grill fish or make fish stock, that won't help me. I saw
online that you can eat them raw like celery. I might try that next time.
They were so big that they wouldn't fit in my fridge very well. And the
stalks got bent.

Had to go to Central Market tonight and their fennel had a lot more bulb,
very little stalk and fronds. So I will buy it there next time.

> wrote in message
...
> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention
> queen wrote:
>
>> I'm sure I will get grief for asking this but I will anyway. I want to
>> make
>>
>> roasted fennel.
>>
> Why do I know you didn't even search for any recipes on your own? I know,
> I know: "I wanted 'tried and true' recipes and input from fellow posters
> so I can have more attention."

I did search and didn't come up with anything at first. Took me about a
half an hour to get anything. Seems that the stalks are not commonly used.
But they can be.

"Ophelia" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> > wrote in message
>> ...
>>> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>>> attention
>>> queen wrote:
>>>
>>>> I'm sure I will get grief for asking this but I will anyway. I want to
>>>> make
>>>>
>>>> roasted fennel.
>>>>
>>> Why do I know you didn't even search for any recipes on your own? I
>>> know,
>>> I know: "I wanted 'tried and true' recipes and input from fellow posters
>>> so I can have more attention."
>>
>> And your point is? I always ask before I Google. I want that very thing
>> you seem to think so derisory ... tried and tested! You've made your
>> point (again) and you have been noticed! You can relax now
>
> Just a further question Ms Webtv? If you think the first place to look
> for recipes and answers to cooking questions is Google, what it the point
> of a cooking discussion group for you? Why are you here? Why are you not
> scouring the web for everything you want to know about cookery? Or
> perhaps you don't cook at all and you are just here because you enjoy
> bitching?

Hehehe!

"Pico Rico" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> > wrote in message
>>> ...
>>>> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>>>> attention
>>>> queen wrote:
>>>>
>>>>> I'm sure I will get grief for asking this but I will anyway. I want
>>>>> to
>>>>> make
>>>>>
>>>>> roasted fennel.
>>>>>
>>>> Why do I know you didn't even search for any recipes on your own? I
>>>> know,
>>>> I know: "I wanted 'tried and true' recipes and input from fellow
>>>> posters
>>>> so I can have more attention."
>>>
>>> And your point is? I always ask before I Google. I want that very
>>> thing
>>> you seem to think so derisory ... tried and tested! You've made your
>>> point (again) and you have been noticed! You can relax now
>>
>> Just a further question Ms Webtv? If you think the first place to look
>> for recipes and answers to cooking questions is Google, what it the point
>> of a cooking discussion group for you? Why are you here? Why are you not
>> scouring the web for everything you want to know about cookery? Or
>> perhaps you don't cook at all and you are just here because you enjoy
>> bitching?
>>
>
> I do things differently. If I am interested in, for example, roasted
> fennel, I look through cookbooks and on the web and see what I find. I
> usually come up with something, or maybe a couple that I try and see how
> they turn out. If I want specific comments, either before or after I try
> what I have found, I ask.
>
> But to continually ask open ended, basic questions - why, you might ask
> yourself, would anybody do that? In the present case, I think the answer
> has been stated many times.

I found plenty of recipes for the bulbs and even a few for the fronds. But
it took me a half an hour or so to even find any reference to the stalks.

"sf" > wrote in message
...
> On Wed, 16 Oct 2013 11:07:49 -0700, "Pico Rico"
> > wrote:
>>
>> I do things differently. If I am interested in, for example, roasted
>> fennel, I look through cookbooks and on the web and see what I find. I
>> usually come up with something, or maybe a couple that I try and see how
>> they turn out. If I want specific comments, either before or after I try
>> what I have found, I ask.
>>
>> But to continually ask open ended, basic questions - why, you might ask
>> yourself, would anybody do that? In the present case, I think the answer
>> has been stated many times.
>>
>
> She knows she can cook the bulbs and use the fronds, she's asking if
> she can cook the stalks or if she should throw them away. It was a
> pretty simple question. Either you know or you don't know. Sounds
> like you don't. I don't either. I'd cut one and chew on it. If it
> chewed easily, I'd treat it the same way as the bulb.

I did find after extensive searching that they can be treated as raw celery
would. Now whether or not I would want to eat it like that is a different
matter. I opted to throw them out because Mr. Gout threw yet another
curveball into the food arena and so now my fridge is about full to
bursting. Next time I buy them I will go to Central Market where theirs
seem to have more bulb, less stem and frond. And I will eat a raw stalk.

"Dave Smith" > wrote in message
...
> On 2013-10-16 2:51 PM, Pico Rico wrote:
>
>>
>>
>> I didn't see the original post. I KF's Julie long ago. Sadly, I keep
>> seeing her threads anyway since people seem compelled to crane their
>> necks
>> at the scene of an accident.
>>
>>
>
>
> What's worse? Is it Julie's desperate demands for attention or people
> bothering to respond to her as if she was a normal person?

Tell me Dave... What's wrong with my asking a food related question on a
food newsgroup? Isn't that what this is for? I didn't say anything off the
wall, weird, didn't complain, I don't think I mentioned my family or any of
the other things ya'll complain about that I do. What is abnormal about
asking how to use fennel stalks? Had I found anything right away in my
initial search, I wouldn't have asked. But I didn't. So I did.

"Kalmia" > wrote in message
...
> On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
>> "Ophelia" > wrote in message
>>
>> ...
>>
>> >
>>
>> > > wrote in message
>>
>> > ...
>>
>> >> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>> >> attention
>>
>> >> queen wrote:
>>
>> >>
>>
>> >>> I'm sure I will get grief for asking this but I will anyway. I want
>> >>> to
>>
>> >>> make
>>
>> >>>
>>
>> >>> roasted fennel.
>>
>> >>>
>>
>> >> Why do I know you didn't even search for any recipes on your own? I
>>
>> >> know,
>>
>> >> I know: "I wanted 'tried and true' recipes and input from fellow
>> >> posters
>>
>> >> so I can have more attention."
>>
>> >
>>
>> > And your point is? I always ask before I Google. I want that very
>> > thing
>>
>> > you seem to think so derisory ... tried and tested! You've made
>> > your
>>
>> > point (again) and you have been noticed! You can relax now
>>
>>
>>
>> Just a further question Ms Webtv? If you think the first place to look
>>
>> for recipes and answers to cooking questions is Google, what it the point
>> of
>>
>> a cooking discussion group for you? Why are you here? Why are you not
>>
>> scouring the web for everything you want to know about cookery? Or
>> perhaps
>>
>> you don't cook at all and you are just here because you enjoy bitching?
>
> AND you, O, just LOVE to rush to her defense. Ever wonder why you are her
> sole ally? Think upon these things. Sometimes I wonder if you aren't her
> sock-puppet, but I doubt she could manage that.

I have no sock puppets and she isn't my sole ally. But just why are you
here?

"Jeßus" > wrote in message
...
> On Wed, 16 Oct 2013 19:22:48 +0100, "Ophelia" >
> wrote:
>
>>"Kalmia" > wrote in message
...
>>> On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
>>>> "Ophelia" > wrote in message
>>> AND you, O, just LOVE to rush to her defense. Ever wonder why you are
>>> her
>>> sole ally? Think upon these things. Sometimes I wonder if you aren't
>>> her
>>> sock-puppet, but I doubt she could manage that.
>>
>>I would rush to your defence if you were being bullied to the degree she
>>is.
>>You ought to be ashamed of yourself.
>
> Sorry, but she is *not* being bullied here. I applaud you for standing
> up for what you perceive as unfair treatment of one individual, but
> I'd respectfully suggest this particular person is wholly undeserving
> of your efforts.

And why are you here? I see lots of people taking potshots and not a lot of
food discussion going on. So far, Sheldon and sf have been the only people
to have given me an answer. Now there could be more. I haven't read all of
the replies. But I do see a lot of replies that are nothing but having not
a thing to do with my question. Things like that I am not normal. So what
is normal? Knowing how to use all parts of the fennel? If you are
normal...how do you use yours? Or do you not eat fennel?

"Cheri" > wrote in message
...
> "Kalmia" > wrote in message
> ...
>> On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
>>> "Ophelia" > wrote in message
>>>
>>> ...
>>>
>>> >
>>>
>>> > > wrote in message
>>>
>>> > ...
>>>
>>> >> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>>> >> attention
>>>
>>> >> queen wrote:
>>>
>>> >>
>>>
>>> >>> I'm sure I will get grief for asking this but I will anyway. I want
>>> >>> to
>>>
>>> >>> make
>>>
>>> >>>
>>>
>>> >>> roasted fennel.
>>>
>>> >>>
>>>
>>> >> Why do I know you didn't even search for any recipes on your own? I
>>>
>>> >> know,
>>>
>>> >> I know: "I wanted 'tried and true' recipes and input from fellow
>>> >> posters
>>>
>>> >> so I can have more attention."
>>>
>>> >
>>>
>>> > And your point is? I always ask before I Google. I want that very
>>> > thing
>>>
>>> > you seem to think so derisory ... tried and tested! You've made
>>> > your
>>>
>>> > point (again) and you have been noticed! You can relax now
>>>
>>>
>>>
>>> Just a further question Ms Webtv? If you think the first place to
>>> look
>>>
>>> for recipes and answers to cooking questions is Google, what it the
>>> point of
>>>
>>> a cooking discussion group for you? Why are you here? Why are you not
>>>
>>> scouring the web for everything you want to know about cookery? Or
>>> perhaps
>>>
>>> you don't cook at all and you are just here because you enjoy bitching?
>>
>> AND you, O, just LOVE to rush to her defense. Ever wonder why you are her
>> sole ally? Think upon these things. Sometimes I wonder if you aren't her
>> sock-puppet, but I doubt she could manage that.
>
>
> If you know Julie at all, you would know that she does not/would not ever
> use a sock puppet!

Indeed. I have enough of a smart mouth the way it is and I'm not afraid to
use it, using my own name!

> wrote in message
...
> On Wednesday, October 16, 2013 11:20:05 AM UTC-7, Kalmia wrote:
>> On Wednesday, October 16, 2013 1:19:02 PM UTC-4, Ophelia wrote:
>>
>>
>> > Just a further question Ms Webtv? If you think the first place to
>> > look
>> > for recipes and answers to cooking questions is Google, what it the
>> > point of
>> > a cooking discussion group for you? Why are you here? Why are you not
>> > scouring the web for everything you want to know about cookery? Or
>> > perhaps
>> > you don't cook at all and you are just here because you enjoy bitching?
>>
>>
>>
>> AND you, O, just LOVE to rush to her defense. Ever wonder why you are her
>> sole ally? Think upon these things. Sometimes I wonder if you aren't her
>> sock-puppet, but I doubt she could manage that.
>>
>
> A pointless criticism -- imagine the nerve of someone asking a
> food-related
> question on a food group on Usenet -- is pointless regardless who it is
> directed to. Whether Julie, squirts, brokelyn, or Ophelia.
>
>
> Ob Food: If you're unlikely to use the rest of a pound of bacon any time
> soon,
> cook it up right away. It will last longer in the fridge cooked than raw.

Or freeze it, preferably cooked. I buy the precooked packages at Costco.
For a time we were whipping through the stuff and then we were not. It gets
pretty funky not long after opening if it isn't eaten up. Now I portion it
out when I bring it home and most goes in the freezer.

On Wed, 16 Oct 2013 17:08:43 -0700 (PDT),
wrote:

> It will last longer in the fridge cooked than raw.

No it won't. If it's cooked hubby eats it. If it's not cooked it's
likely to last longer and I put it in the freezer if I think time will
be an issue.

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

> wrote in message
...
On Wednesday, October 16, 2013 12:19:02 PM UTC-5, Ophelia wrote:
As long as you've posted have posted here you should know as picky as Bovine
claims to be and the others in her herd, she has no intention of cooking
fennel. And whatever recipe anyone posts she will come forth with a big
EWWWWWWW; Angela, she, nor her husband will touch whatever is suggested.
The only thing she is interested in is seeing her name on each and every
post.

---
What a bunch of hooey! And now you are calling me names too? Here's what I
made for dinner so far. The roast fennel, caramelized roasted butternut
squash, potato and cheese pierogies (Mrs. T's), lightly sautéed with sweet
onions and two bowls of salad. Husband's was an Asian chicken salad from
Costco, which I discovered contains no greens. Luckily I had those.
Actually daughter made her own salad which was greens and carrots with black
olives. Husband loved the fennel and squash, daughter hated them. I have
yet to eat. Since I can't eat a lot of vegetables, I will take small
amounts but more fennel than squash. I will probably also have a pita bread
with peanut butter and fruit spread. Normally I would have some sort of
beans but I had those for breakfast today.

On most weeks now, we have dinner out once. We take my mom to dinner. And
take her to lunch twice a week. I make dinner all the other nights. Might
not always be totally from scratch but usually at least one thing is from
scratch. My family just prefers some things that are not from scratch.
Like instant mashed potatoes. Go figure. They like the texture better. I
try to fix what they like. Daughter liked fennel once. Didn't like it
tonight. But she is good to try things.

I suppose your family is perfect though. Is that why you don't post of
them? They are sooooo perfect it would make the rest of us hang our heads
in shame. Right? And you probably cooked dinner tonight in your perky
little dress with the 18"waist, your perfectly starched white apron, pearls
and high heels. Right?

> wrote in message
...
> On Wednesday, October 16, 2013 10:06:01 AM UTC-7, Ophelia wrote:
>> > wrote in message
>>
>> ...
>>
>> > On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove,
>>
>> >> I'm sure I will get grief for asking this but I will anyway. I want
>> >> to
>> >> make
>> >> roasted fennel.
>>
>> > Why do I know you didn't even search for any recipes on your own? I
>> > know,
>> > I know: "I wanted 'tried and true' recipes and input from fellow
>> > posters
>> > so I can have more attention."
>>
>>
>>
>> And your point is? I always ask before I Google. I want that very thing
>> you seem to think so derisory ... tried and tested!
>
> The problem with the web is that it is not curated. That is why we still
> have
> a collection of cookbooks -- we have benchmarked at least one recipe on
> each
> one. For example, I am confident that any James Beard recipe will be
> successful,
> and to my taste.
>
> Here on rfc, you know the recipe source (even via an alias) and so you
> know
> whether -- to your satisfaction -- they are likely to be good ornot.

I rarely use my cookbooks any more and if I do look at them it might be to
look at various stories or pictures. I've found that most of the recipes,
even from one of my favorites, Meta Givens, can easily be found online.
Often I can find the recipe that way quicker than I could if I had to go
find the cookbook. Particularly with some of the older ones. They have
broken spines so I had to put tape and covers on them to hold them together.
That's how much use they got, back in the old days. Because the name isn't
easily visible and I can't remember which cover I put on which book, I can't
always find them right away. Worse still, I might remember the era of the
recipe but not which cookbook it was in. The Internet is wonderful for
recipes! But apparently not so wonderful if you want one for fennel stalks.

"sf" > wrote in message
...
> On Wed, 16 Oct 2013 17:08:43 -0700 (PDT),
> wrote:
>
>> It will last longer in the fridge cooked than raw.
>
> No it won't. If it's cooked hubby eats it. If it's not cooked it's
> likely to last longer and I put it in the freezer if I think time will
> be an issue.
>
> --
> Food is an important part of a balanced diet.


Sounds like mine. It defrosts quickly, so I freeze it these days.

Cheri

In article >,
"Julie Bove" > wrote:

> I'm sure I will get grief for asking this but I will anyway. I want to make
> roasted fennel. I made it before but there was very little to eat from one
> bulb. That time it was a small bulb and a lot of fronds. I know you can
> eat the fronds somehow. Not sure how.
>
> I just bought 4 more (the only 4 they had at the store) but these look a bit
> different. Although the bulbs are about the same size, they have a lot of
> stalk to them. The stalk looking a little like celery. And not too much
> frond. I have been looking at recipes but see no use for the stalk! One
> recipe from Giada has you cut up the fronds and sprinkle over the roasted
> bulbs. But I see no mention of the stalks.
>
> Can I do anything with these? Or do I just have to toss them?

Here's the best fennel recipe I have, and it's wonderful:

Finochi alla Giudia‹Sweet Fennel Jewish Style
-------------------------------------------------------------------------
Ingredients:

4 bulbs fennel, without tops
4 Tbsp. olive oil
4 cloves garlic, cut 1/4" dice
1/2 cup water
salt and pepper

Directions:

Preparing the fennel:
Discard any hard or bruised outer layers of the bulbs. Trim away
darkened base. Cut bulb in half lengthwise, then cut into julienne
strips between 1/4 and 1/2 inch wide.

Cooking the garlic:
Heat the oil in a large skillet over medium heat. Add the garlic, turn
heat to low, and cook about 8 minutes, or until pieces are pale blond.
Take care not to cook beyond a golden color or the garlic will become
bitter. Immediately scoop out garlic and reserve.

Cooking the fennel:
Have a platter warming in a slow oven. Turn the heat up to medium high
and add the fennel to the pan the garlic was cooked in. Sauté about 10
minutes, turning the pieces so they become golden brown on all sides.
Once fennel is browned, add water to pan and sprinkle with salt and
pepper. Cover pan tightly and cook over medium-low heat for five to 8
minutes, or until fennel is tender (Note: I find that it takes
considerably longer than this to get the fennel nice and tender. Longer
cooking seems to develop the flavor more, too. 20 - 30 minutes may not
be excessive.) Uncover pan and boil away any remaining liquid.

Remove fennel to heated platter and sprinkle garlic over. Serve
immediately.

Notes:

Wonderful with sauteéd veal dishes. Good cold too; could be served at a
picnic.

--

Isaac

"isw" > wrote in message
]...

> Here's the best fennel recipe I have, and it's wonderful:
>
> Finochi alla Giudia
> Ingredients:
>
> 4 bulbs fennel, without tops
> 4 Tbsp. olive oil
> 4 cloves garlic, cut 1/4" dice
> 1/2 cup water
> salt and pepper
>
> Directions:
>
> Preparing the fennel:
> Discard any hard or bruised outer layers of the bulbs. Trim away
> darkened base. Cut bulb in half lengthwise, then cut into julienne
> strips between 1/4 and 1/2 inch wide.
>
> Cooking the garlic:
> Heat the oil in a large skillet over medium heat. Add the garlic, turn
> heat to low, and cook about 8 minutes, or until pieces are pale blond.
> Take care not to cook beyond a golden color or the garlic will become
> bitter. Immediately scoop out garlic and reserve.
>
> Cooking the fennel:
> Have a platter warming in a slow oven. Turn the heat up to medium high
> and add the fennel to the pan the garlic was cooked in. Sauté about 10
> minutes, turning the pieces so they become golden brown on all sides.
> Once fennel is browned, add water to pan and sprinkle with salt and
> pepper. Cover pan tightly and cook over medium-low heat for five to 8
> minutes, or until fennel is tender (Note: I find that it takes
> considerably longer than this to get the fennel nice and tender. Longer
> cooking seems to develop the flavor more, too. 20 - 30 minutes may not
> be excessive.) Uncover pan and boil away any remaining liquid.
>
> Remove fennel to heated platter and sprinkle garlic over. Serve
> immediately.
>
> Notes:
>
> Wonderful with sauteéd veal dishes. Good cold too; could be served at a
> picnic.
>
> --
>
> Isaac

Sounds good.

"Cheri" > wrote in message
...

> Sounds like mine. It defrosts quickly, so I freeze it these days.

I don't know why I didn't think to freeze cooked meat before. I think it
only dawned on me after I bought the frozen, cooked hamburger patties. I
dislike frozen raw meat. I did used to keep some in the freezer because I
can't always get out to the store but... I always forgot to defrost it and
most meat doesn't cook well from frozen. But cooked meat, and especially
bacon is much quicker to defrost...assuming that it is packaged in
individual portions. And you can also reheat most frozen meats from the
frozen state.

"isw" > wrote in message
]...
> In article >,
> "Julie Bove" > wrote:
>
>> I'm sure I will get grief for asking this but I will anyway. I want to
>> make
>> roasted fennel. I made it before but there was very little to eat from
>> one
>> bulb. That time it was a small bulb and a lot of fronds. I know you can
>> eat the fronds somehow. Not sure how.
>>
>> I just bought 4 more (the only 4 they had at the store) but these look a
>> bit
>> different. Although the bulbs are about the same size, they have a lot
>> of
>> stalk to them. The stalk looking a little like celery. And not too much
>> frond. I have been looking at recipes but see no use for the stalk! One
>> recipe from Giada has you cut up the fronds and sprinkle over the roasted
>> bulbs. But I see no mention of the stalks.
>>
>> Can I do anything with these? Or do I just have to toss them?
>
> Here's the best fennel recipe I have, and it's wonderful:
>
> Finochi alla Giudia
> > -------------------------------------------------------------------------
> Ingredients:
>
> 4 bulbs fennel, without tops
> 4 Tbsp. olive oil
> 4 cloves garlic, cut 1/4" dice
> 1/2 cup water
> salt and pepper
>
> Directions:
>
> Preparing the fennel:
> Discard any hard or bruised outer layers of the bulbs. Trim away
> darkened base. Cut bulb in half lengthwise, then cut into julienne
> strips between 1/4 and 1/2 inch wide.
>
> Cooking the garlic:
> Heat the oil in a large skillet over medium heat. Add the garlic, turn
> heat to low, and cook about 8 minutes, or until pieces are pale blond.
> Take care not to cook beyond a golden color or the garlic will become
> bitter. Immediately scoop out garlic and reserve.
>
> Cooking the fennel:
> Have a platter warming in a slow oven. Turn the heat up to medium high
> and add the fennel to the pan the garlic was cooked in. Sauté about 10
> minutes, turning the pieces so they become golden brown on all sides.
> Once fennel is browned, add water to pan and sprinkle with salt and
> pepper. Cover pan tightly and cook over medium-low heat for five to 8
> minutes, or until fennel is tender (Note: I find that it takes
> considerably longer than this to get the fennel nice and tender. Longer
> cooking seems to develop the flavor more, too. 20 - 30 minutes may not
> be excessive.) Uncover pan and boil away any remaining liquid.
>
> Remove fennel to heated platter and sprinkle garlic over. Serve
> immediately.
>
> Notes:
>
> Wonderful with sauteéd veal dishes. Good cold too; could be served at a
> picnic.

Thanks but that still doesn't address the question I asked. I know how to
cook the bulbs. Husband loved them! I actually did not. Perhaps I didn't
cook them for long enough but they were too tough for me and I feared that I
wouldn't digest them.

Just seems like a real waste of money to me to have to pay for such a large
piece of food and then discard the whole top which is the largest part of
fennel.

> wrote in message
...
> On Wednesday, October 16, 2013 10:06:01 AM UTC-7, Ophelia wrote:
>> > wrote in message
>>
>> ...
>>
>> > On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove,
>>
>> >> I'm sure I will get grief for asking this but I will anyway. I want
>> >> to
>> >> make
>> >> roasted fennel.
>>
>> > Why do I know you didn't even search for any recipes on your own? I
>> > know,
>> > I know: "I wanted 'tried and true' recipes and input from fellow
>> > posters
>> > so I can have more attention."
>>
>>
>>
>> And your point is? I always ask before I Google. I want that very thing
>> you seem to think so derisory ... tried and tested!
>
> The problem with the web is that it is not curated. That is why we still
> have
> a collection of cookbooks -- we have benchmarked at least one recipe on
> each
> one. For example, I am confident that any James Beard recipe will be
> successful,
> and to my taste.
>
> Here on rfc, you know the recipe source (even via an alias) and so you
> know
> whether -- to your satisfaction -- they are likely to be good ornot.

Quite which is why I always come here first. If I don't understand
something, which is often the case with a US recipe, the cook is here to
ask.


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