Katra > wrote in news:KatraMungBean-
:

> Cook them like any other stock base with onions, garlic, celery, and
> your choice of herbs and spices.
>
> I _never_ make stock with just meat and nothing else! It smells funky
> while it is cooking if you try it. :-P
>
>

I still insist parsnip is needed to make good chicken stock. Even though
I detest parsnip.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> Katra > wrote in news:KatraMungBean-
> :
>
> > Cook them like any other stock base with onions, garlic, celery,
and
> > your choice of herbs and spices.
> >
> > I _never_ make stock with just meat and nothing else! It smells
funky
> > while it is cooking if you try it. :-P
> >
> >
>
> I still insist parsnip is needed to make good chicken stock. Even
though
> I detest parsnip.

For Jewish Penicillin, yes... for Oriental, not. There are many
versions of chicken stock... some ethnicities even make stock from
saved up garbage, that's Dago stock.

Sheldon

Monsur Fromage du Pollet wrote:
> Katra > wrote in news:KatraMungBean-
> :
>
> > Cook them like any other stock base with onions, garlic, celery,
and
> > your choice of herbs and spices.
> >
> > I _never_ make stock with just meat and nothing else! It smells
funky
> > while it is cooking if you try it. :-P
> >
> >
>
> I still insist parsnip is needed to make good chicken stock. Even
though
> I detest parsnip.

For Jewish Penicillin, yes... for Oriental, not. There are many
versions of chicken stock... some ethnicities even make stock from
saved up garbage, that's Dago stock.

Sheldon

Monsur Fromage du Pollet wrote:
> Katra > wrote in news:KatraMungBean-
> :
>
> > Cook them like any other stock base with onions, garlic, celery,
and
> > your choice of herbs and spices.
> >
> > I _never_ make stock with just meat and nothing else! It smells
funky
> > while it is cooking if you try it. :-P
> >
> >
>
> I still insist parsnip is needed to make good chicken stock. Even
though
> I detest parsnip.

For Jewish Penicillin, yes... for Oriental, not. There are many
versions of chicken stock... some ethnicities even make stock from
saved up garbage, that's Dago stock.

Sheldon

"Sheldon" > wrote in
oups.com:

>
> Monsur Fromage du Pollet wrote:
> > Katra > wrote in news:KatraMungBean-
> > :
> >
> > > Cook them like any other stock base with onions, garlic, celery,
> and
> > > your choice of herbs and spices.
> > >
> > > I _never_ make stock with just meat and nothing else! It smells
> funky
> > > while it is cooking if you try it. :-P
> > >
> > >
> >
> > I still insist parsnip is needed to make good chicken stock. Even
> though
> > I detest parsnip.
>
> For Jewish Penicillin, yes... for Oriental, not. There are many
> versions of chicken stock... some ethnicities even make stock from
> saved up garbage, that's Dago stock.
>
> Sheldon
>
>

Even when making a Asian tasting Chicken Stock I use Parsnip...I just add
additional stuff like Ginger, Lemon juice, star of anise, Lemmon Grass,
soya Sauce, cinnamon etc. I don't believe there is one set way or 1 set
group of ingredients used to make chicken stock. I believe there is only
making what appeals to your tastes. And I find parsnip adds that
'missing' link for me. Since the 'used up veggies' will be removed and we
are just dealing with the flavourful liquid add whatever you want...I am
suggesting parsnip might be liked as a part of that flavour. Anyways I
can't think of a contenent that hasn't had Jews as part of their culture
at least for 100 years. And Jews being Jews will have had a effect on
that culture.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

In article >,
Katra > wrote:

> In article >,
> "Dave W." > wrote:
<snip>
> > >
> > I've never done stock from chicken feet, but would like to try. Question:
> > Do you clip the claws off or just wash the feet and simmer them as is?
> >
> > Regards,
> > Dave W.
>
> Ok... Chicken feet!
>
> If you buy them pre-cleaned, they are usually ready for use.
> I use the pressure cooker for chicken feet usually, but I have used a
> stock pot a couple of times. You want to cook them until the are all
> nice and jelly and falling apart!
>
> If you use fresh ones, you scald them first!
>
> Dunk the foot into boiling water for 15 to 20 seconds.
>
> Peel the scaly skin off and the toenails pop off with a slight twist.
> This leaves a nice, clean, skinless chicken foot. You can do duck feet
> the same way. I've even done pigeon feet. ;-)
>
> Emu feet are gross! Don't bother. Those get roasted for the dogs!
>
> Cleaned chicken feet make a wonderful stock, and the "meat" on the feet
> turns into a wonderful jelly stuff that is delicious!
>
> Cook them like any other stock base with onions, garlic, celery, and
> your choice of herbs and spices.
>
Oh, thanks for the foot instructions! (You too, Rodney.) Sounds like
I'll have to give this a stab. The onliest place one sees chicky feet
around here is in some of the larger Asian markets (down it the big city
.... Ft. Smith) where I see them in plastic bags in the freezer. The next
time I'm down there getting vittles I'll snag some.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Dave Smith wrote:

> Whatever you do, don't have them boiled the first time. They are horrible. It was only recently that I discovered roasted parsnips. Just rub them
> with a little oil and season with a little S&P and roast them for about 1 1/2 hours. They need to be roasted until the outside is nice well browned.
> the outside will be crunchy and the inside mushy, and very tasty. I tried them boiled again after discovering roasting, and boiled parsnips still
> taste like crap.
>
>
Try putting a couple sliced into rounds with a stew made of potatoes,
onions and carrots.
I have them once at a restaurant "carmelized", half and half parsnips
and carrot. Very good. Lots of pepper.
blacksalt

In article >,
Monsur Fromage du Pollet > wrote:

> Katra > wrote in news:KatraMungBean-
> :
>
> > Cook them like any other stock base with onions, garlic, celery, and
> > your choice of herbs and spices.
> >
> > I _never_ make stock with just meat and nothing else! It smells funky
> > while it is cooking if you try it. :-P
> >
> >
>
> I still insist parsnip is needed to make good chicken stock. Even though
> I detest parsnip.

To be honest, I've never eaten a parsnip in my entire life... ;-)
Guess I ought to pick one up and try it!

How would anyone recommend a preparation method for someone that's never
eaten them before???

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"Dave W." > wrote:

> In article >,
> Katra > wrote:
>
> > In article >,
> > "Dave W." > wrote:
> <snip>
> > > >
> > > I've never done stock from chicken feet, but would like to try. Question:
> > > Do you clip the claws off or just wash the feet and simmer them as is?
> > >
> > > Regards,
> > > Dave W.
> >
> > Ok... Chicken feet!
> >
> > If you buy them pre-cleaned, they are usually ready for use.
> > I use the pressure cooker for chicken feet usually, but I have used a
> > stock pot a couple of times. You want to cook them until the are all
> > nice and jelly and falling apart!
> >
> > If you use fresh ones, you scald them first!
> >
> > Dunk the foot into boiling water for 15 to 20 seconds.
> >
> > Peel the scaly skin off and the toenails pop off with a slight twist.
> > This leaves a nice, clean, skinless chicken foot. You can do duck feet
> > the same way. I've even done pigeon feet. ;-)
> >
> > Emu feet are gross! Don't bother. Those get roasted for the dogs!
> >
> > Cleaned chicken feet make a wonderful stock, and the "meat" on the feet
> > turns into a wonderful jelly stuff that is delicious!
> >
> > Cook them like any other stock base with onions, garlic, celery, and
> > your choice of herbs and spices.
> >
> Oh, thanks for the foot instructions! (You too, Rodney.) Sounds like
> I'll have to give this a stab. The onliest place one sees chicky feet
> around here is in some of the larger Asian markets (down it the big city
> ... Ft. Smith) where I see them in plastic bags in the freezer. The next
> time I'm down there getting vittles I'll snag some.
>
> Regards,
> Dave W.

If you are purchasing them, odds are they are already clean and ready to
go. :-) They will usually be whitish-yellow to whitish-pink.

Honestly, you will be able to tell if they have not been skinned! <lol>
I don't think it's legal to sell them un-peeled anyway.

Let us know your results please?

Have fun!
Kat

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> To be honest, I've never eaten a parsnip in my entire life... ;-)
> Guess I ought to pick one up and try it!
>
> How would anyone recommend a preparation method for someone that's never
> eaten them before???
>

Whatever you do, don't have them boiled the first time. They are horrible. It was only recently that I discovered roasted parsnips. Just rub them
with a little oil and season with a little S&P and roast them for about 1 1/2 hours. They need to be roasted until the outside is nice well browned.
the outside will be crunchy and the inside mushy, and very tasty. I tried them boiled again after discovering roasting, and boiled parsnips still
taste like crap.

Katra wrote:
> In article >,
> Monsur Fromage du Pollet > wrote:
>
>> Katra > wrote in news:KatraMungBean-
>> :
>>
>>> Cook them like any other stock base with onions, garlic, celery,
>>> and
>>> your choice of herbs and spices.
>>>
>>> I _never_ make stock with just meat and nothing else! It smells
>>> funky while it is cooking if you try it. :-P
>>>
>>>
>>
>> I still insist parsnip is needed to make good chicken stock. Even
>> though I detest parsnip.
>
> To be honest, I've never eaten a parsnip in my entire life... ;-)
> Guess I ought to pick one up and try it!
>
> How would anyone recommend a preparation method for someone that's
> never eaten them before???
>
As any other vegetable in chicken stock. They add a special taste
that I can't describe.

I agree with du Pollet. Anywhere else, avoid them like the plague,
but in chicken stock, parsnips are necessary.

BOB

Dave Smith wrote:
> Katra wrote:
>
>> To be honest, I've never eaten a parsnip in my entire life... ;-)
>> Guess I ought to pick one up and try it!
>>
>> How would anyone recommend a preparation method for someone that's
>> never eaten them before???
>>
>
> Whatever you do, don't have them boiled the first time. They are
> horrible. It was only recently that I discovered roasted parsnips.
> Just rub them with a little oil and season with a little S&P and
> roast them for about 1 1/2 hours. They need to be roasted until the
> outside is nice well browned. the outside will be crunchy and the
> inside mushy, and very tasty. I tried them boiled again after
> discovering roasting, and boiled parsnips still taste like crap.

I might have to try it. See my response to this same question. You
might have explained my aversion to parsnips.

BOB

Katra wrote:
>
> To be honest, I've never eaten a parsnip in my entire life... ;-)
> Guess I ought to pick one up and try it!

Nah, you'd don't need to try it. Just think "turnip lite." If you
like turnips, you'll like parsnips, and if you don't, you won't. If
your chicken stock is headed directly to soup, you can use parsnips if
that flavor suits the soup. But if the stock is going to be for
general purposes as yet unknown, you're better off without that
additional flavor in there. -aem

BOB wrote:

> I might have to try it. See my response to this same question. You
> might have explained my aversion to parsnips.
>

IMO, boiled parsnips are foul. Roasted parsnips are quite tasty. I had
them with my dinner tonight. They were delicious. And every time I have
them roasted I am amazed at how good they are roasted when they are so
horrible boiled. My parents used to like them par boiled and fried in
butter with a little brown sugar added just before they are done.

On 3 Apr 2005 15:29:29 -0700, "aem" > wrote:

> Katra wrote:
> >
> > To be honest, I've never eaten a parsnip in my entire life... ;-)
> > Guess I ought to pick one up and try it!
>
> Nah, you'd don't need to try it. Just think "turnip lite." If you
> like turnips, you'll like parsnips, and if you don't, you won't.

Really? I think parsnips have a "bite" to them and impart a distinct
flavor when put into soup... but I've never eaten them raw or boiled,
just roasted and in soups.

Turnips are blander to me... don't people combine them with potatoes
and mash?

On Sun, 03 Apr 2005 16:49:55 -0500, Katra
> wrote:

> To be honest, I've never eaten a parsnip in my entire life... ;-)
> Guess I ought to pick one up and try it!
>
> How would anyone recommend a preparation method for someone that's never
> eaten them before???

For someone who has never used them before, put them (and turnips)
into hearty soups. They make a huge difference!

Like Dave, I've roasted them too... I use them in a melange of winter
vegetables.

sf wrote:
>
> Turnips are blander to me... don't people combine them with potatoes
> and mash?

You're probably right. They run together in my mind because I seldom
use either one. For one of the more traditional beef stews I will use
whichever I ran across first at the market. Never use either in
chicken stock. If I want a little subtle zing there I use fresh ginger
slices. Mashed potatoes often get roasted garlic, seldom any other
additive. Well, occasionally sour cream. -aem

"Katra" wrote
> To be honest, I've never eaten a parsnip in my entire life... ;-)
> Guess I ought to pick one up and try it!
>
> How would anyone recommend a preparation method for someone that's never
> eaten them before???
>
> --
> K.
>
> Sprout the Mung Bean to reply...
>

I really enjoy parsnips plus turnips and rutabaga in chicken soup. My
brother and SIL cook them with potatoes for mashing.

BTW, raw rutabaga is quite good and sweet (it can get slightly bitter when
cooked). I like to use it when putting together a plate of veggies and dip.

Pam

In article .com>,
"aem" > wrote:

> Katra wrote:
> >
> > To be honest, I've never eaten a parsnip in my entire life... ;-)
> > Guess I ought to pick one up and try it!
>
> Nah, you'd don't need to try it. Just think "turnip lite." If you
> like turnips, you'll like parsnips, and if you don't, you won't. If
> your chicken stock is headed directly to soup, you can use parsnips if
> that flavor suits the soup. But if the stock is going to be for
> general purposes as yet unknown, you're better off without that
> additional flavor in there. -aem
>

I'm not overly fond of turnips but I can eat them...

Generally, when I want that type of flavor, I'll use radishes.

Steamed radishes are very, VERY good in soups, stir fry's and even on
dip platters.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On 3 Apr 2005 15:29:29 -0700, "aem" > wrote:
>
> > Katra wrote:
> > >
> > > To be honest, I've never eaten a parsnip in my entire life... ;-)
> > > Guess I ought to pick one up and try it!
> >
> > Nah, you'd don't need to try it. Just think "turnip lite." If you
> > like turnips, you'll like parsnips, and if you don't, you won't.
>
> Really? I think parsnips have a "bite" to them and impart a distinct
> flavor when put into soup... but I've never eaten them raw or boiled,
> just roasted and in soups.
>
> Turnips are blander to me... don't people combine them with potatoes
> and mash?

My mom used to mix carrots and turnips and mash...
I _detested_ them as a kid and that might be why I don't buy turnips
now. <G>

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Sun, 03 Apr 2005 16:49:55 -0500, Katra
> > wrote:
>
> > To be honest, I've never eaten a parsnip in my entire life... ;-)
> > Guess I ought to pick one up and try it!
> >
> > How would anyone recommend a preparation method for someone that's never
> > eaten them before???
>
> For someone who has never used them before, put them (and turnips)
> into hearty soups. They make a huge difference!
>
> Like Dave, I've roasted them too... I use them in a melange of winter
> vegetables.

Well, one more veggie to try! <G>
Only in small amounts tho'. I looked them up and they are NOT low carb!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"Ed Grabau and Pam Jacoby" <pjjehg @frontiernet.net> wrote:

> "Katra" wrote
> > To be honest, I've never eaten a parsnip in my entire life... ;-)
> > Guess I ought to pick one up and try it!
> >
> > How would anyone recommend a preparation method for someone that's never
> > eaten them before???
> >
> > --
> > K.
> >
> > Sprout the Mung Bean to reply...
> >
>
> I really enjoy parsnips plus turnips and rutabaga in chicken soup. My
> brother and SIL cook them with potatoes for mashing.
>
> BTW, raw rutabaga is quite good and sweet (it can get slightly bitter when
> cooked). I like to use it when putting together a plate of veggies and dip.
>
> Pam
>
>

What is the carb content?
--
K.

On Mon 04 Apr 2005 09:13:57p, Katra wrote in rec.food.cooking:

> In article >,
> sf > wrote:
>
>> On Sun, 03 Apr 2005 16:49:55 -0500, Katra
>> > wrote:
>>
>> > To be honest, I've never eaten a parsnip in my entire life... ;-)
>> > Guess I ought to pick one up and try it!
>> >
>> > How would anyone recommend a preparation method for someone that's
>> > never eaten them before???
>>
>> For someone who has never used them before, put them (and turnips)
>> into hearty soups. They make a huge difference!
>>
>> Like Dave, I've roasted them too... I use them in a melange of winter
>> vegetables.
>
> Well, one more veggie to try! <G>
> Only in small amounts tho'. I looked them up and they are NOT low carb!

I like parsnips any way but boiled. They're a nice addition to potroast,
stews, and soups. Also delicious glazed or candied.

I like turnips but prefer white ternips cooked with greens. I especially
like rutabaga cooked 'til very tender, mashed coarsley, cooked again on low
to eliminate more moisture, then seasoned with bacon fat, salt, and pepper.

I have never liked combinations of mashed root vegetables, although I like
all of them individually.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Wayne Boatwright > wrote:

> On Mon 04 Apr 2005 09:13:57p, Katra wrote in rec.food.cooking:
>
> > In article >,
> > sf > wrote:
> >
> >> On Sun, 03 Apr 2005 16:49:55 -0500, Katra
> >> > wrote:
> >>
> >> > To be honest, I've never eaten a parsnip in my entire life... ;-)
> >> > Guess I ought to pick one up and try it!
> >> >
> >> > How would anyone recommend a preparation method for someone that's
> >> > never eaten them before???
> >>
> >> For someone who has never used them before, put them (and turnips)
> >> into hearty soups. They make a huge difference!
> >>
> >> Like Dave, I've roasted them too... I use them in a melange of winter
> >> vegetables.
> >
> > Well, one more veggie to try! <G>
> > Only in small amounts tho'. I looked them up and they are NOT low carb!
>
> I like parsnips any way but boiled. They're a nice addition to potroast,
> stews, and soups. Also delicious glazed or candied.
>
> I like turnips but prefer white ternips cooked with greens. I especially
> like rutabaga cooked 'til very tender, mashed coarsley, cooked again on low
> to eliminate more moisture, then seasoned with bacon fat, salt, and pepper.
>
> I have never liked combinations of mashed root vegetables, although I like
> all of them individually.
>
> --
> Wayne Boatwright

Ever had Jicima? :-)

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Tue 05 Apr 2005 04:10:43a, Katra wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Mon 04 Apr 2005 09:13:57p, Katra wrote in rec.food.cooking:
>>
>> > In article >, sf
>> > > wrote:
>> >
>> >> On Sun, 03 Apr 2005 16:49:55 -0500, Katra
>> >> > wrote:
>> >>
>> >> > To be honest, I've never eaten a parsnip in my entire life... ;-)
>> >> > Guess I ought to pick one up and try it!
>> >> >
>> >> > How would anyone recommend a preparation method for someone
>> >> > that's never eaten them before???
>> >>
>> >> For someone who has never used them before, put them (and turnips)
>> >> into hearty soups. They make a huge difference!
>> >>
>> >> Like Dave, I've roasted them too... I use them in a melange of
>> >> winter vegetables.
>> >
>> > Well, one more veggie to try! <G>
>> > Only in small amounts tho'. I looked them up and they are NOT low
>> > carb!
>>
>> I like parsnips any way but boiled. They're a nice addition to
>> potroast, stews, and soups. Also delicious glazed or candied.
>>
>> I like turnips but prefer white ternips cooked with greens. I
>> especially like rutabaga cooked 'til very tender, mashed coarsley,
>> cooked again on low to eliminate more moisture, then seasoned with
>> bacon fat, salt, and pepper.
>>
>> I have never liked combinations of mashed root vegetables, although I
>> like all of them individually.
>>
>> --
>> Wayne Boatwright
>
> Ever had Jicima? :-)
>

Yes, I like it, especially sliced thin for veggie platters/dips.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Wayne Boatwright > wrote:

> On Tue 05 Apr 2005 04:10:43a, Katra wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Mon 04 Apr 2005 09:13:57p, Katra wrote in rec.food.cooking:
> >>
> >> > In article >, sf
> >> > > wrote:
> >> >
> >> >> On Sun, 03 Apr 2005 16:49:55 -0500, Katra
> >> >> > wrote:
> >> >>
> >> >> > To be honest, I've never eaten a parsnip in my entire life... ;-)
> >> >> > Guess I ought to pick one up and try it!
> >> >> >
> >> >> > How would anyone recommend a preparation method for someone
> >> >> > that's never eaten them before???
> >> >>
> >> >> For someone who has never used them before, put them (and turnips)
> >> >> into hearty soups. They make a huge difference!
> >> >>
> >> >> Like Dave, I've roasted them too... I use them in a melange of
> >> >> winter vegetables.
> >> >
> >> > Well, one more veggie to try! <G>
> >> > Only in small amounts tho'. I looked them up and they are NOT low
> >> > carb!
> >>
> >> I like parsnips any way but boiled. They're a nice addition to
> >> potroast, stews, and soups. Also delicious glazed or candied.
> >>
> >> I like turnips but prefer white ternips cooked with greens. I
> >> especially like rutabaga cooked 'til very tender, mashed coarsley,
> >> cooked again on low to eliminate more moisture, then seasoned with
> >> bacon fat, salt, and pepper.
> >>
> >> I have never liked combinations of mashed root vegetables, although I
> >> like all of them individually.
> >>
> >> --
> >> Wayne Boatwright
> >
> > Ever had Jicima? :-)
> >
>
> Yes, I like it, especially sliced thin for veggie platters/dips.
>
> --
> Wayne Boatwright

mmmm... I've only tried it a couple of times raw, but that WOULD make a
good addition to the dip trays I sometimes make for dad's brunch!
Thanks for that idea!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:
>
> mmmm... I've only tried it a couple of times raw, but that WOULD make
a
> good addition to the dip trays I sometimes make for dad's brunch!
> Thanks for that idea!
>
> --
> K.

Jicama is a staple on our veggie trays.

Another thing I like to do is lightly steam some asparagus tips (3-4
inches) and put them on the veggie tray as well.

Ok, now I'm hungry...LOL...

-L.

In article . com>,
"-L." > wrote:

> Katra wrote:
> >
> > mmmm... I've only tried it a couple of times raw, but that WOULD make
> a
> > good addition to the dip trays I sometimes make for dad's brunch!
> > Thanks for that idea!
> >
> > --
> > K.
>
> Jicama is a staple on our veggie trays.
>
> Another thing I like to do is lightly steam some asparagus tips (3-4
> inches) and put them on the veggie tray as well.

Oh yes! :-)
"Baby" carrots too, and some lightly steamed scallions.

>
> Ok, now I'm hungry...LOL...

I'm getting there. <G>

>
> -L.
>

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Katra > wrote:

> Steamed radishes are very, VERY good in soups, stir fry's and even on
> dip platters.

My MIL uses radishes in her pot roast, they are very tasty.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >, Wayne Boatwright
> wrote:

> I have never liked combinations of mashed root vegetables, although I
> like all of them individually.

What about in things like colcannon? I made something called Dublin
Colcannon for St. Patrick's day, mashed parsnips and mashed potatoes,
with cooked kale, scallions, milk and butter, salt and pepper. It was
eaten up quite quickly at our potluck, and that was with another dish of
regular mashed potatoes there as well. Amira also liked it for
lunch the next day, great baby food.

Regards,
Ranee

--
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"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

On Tue 05 Apr 2005 11:41:07a, Ranee Mueller wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> I have never liked combinations of mashed root vegetables, although I
>> like all of them individually.
>
> What about in things like colcannon? I made something called Dublin
> Colcannon for St. Patrick's day, mashed parsnips and mashed potatoes,
> with cooked kale, scallions, milk and butter, salt and pepper. It was
> eaten up quite quickly at our potluck, and that was with another dish of
> regular mashed potatoes there as well. Amira also liked it for
> lunch the next day, great baby food.
>
> Regards,
> Ranee
>

I love colcannon, but made only with mashed potatoes and either cabbage or
kale, along with the scallions or onions, milk, butter, etc. It's hard for
me to describe, but I just don't care for the density/texture difference
when other mashed vegetables are added to mashed potatoes, even though I
like them separately. Guess it's just me. <sigh> My favorite way with
mashed parsnips are parship fritters.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Katra replied to Wayne:

>> I have never liked combinations of mashed root vegetables, although I
>> like all of them individually.
>>
>
> Ever had Jicima? :-)

I've never had *cooked* jicama, but I remember intending to ask Bob Pastorio
about it; he posted that he'd roasted jicama (along with potatoes, squash,
onions, and peppers) as part of his Thanksgiving dinner last year. Hey Bob,
what's roasted jicama like?

Bob

"Katra" wrote
> "Ed Grabau and Pam Jacoby" wrote:
>
>> "Katra" wrote
>> > To be honest, I've never eaten a parsnip in my entire life... ;-)
>> > Guess I ought to pick one up and try it!
>> >
>> > How would anyone recommend a preparation method for someone that's
>> > never
>> > eaten them before???
>> >
>> > --
>> > K.
>> >
>> > Sprout the Mung Bean to reply...
>> >
>>
>> I really enjoy parsnips plus turnips and rutabaga in chicken soup. My
>> brother and SIL cook them with potatoes for mashing.
>>
>> BTW, raw rutabaga is quite good and sweet (it can get slightly bitter
>> when
>> cooked). I like to use it when putting together a plate of veggies and
>> dip.
>>
>> Pam
>>
>>
>
> What is the carb content?
> --
> K.

Heh, I have absolutely no idea as that's not my thing. I assume you're
referring to rutabaga. It shouldn't be all that much different than
parsnips.

Pam

"Dog3" > wrote
> Katra > wrote

>> Ever had Jicima? :-)

> Oh yes. It's terrific.

Save your money, just eat raw potato. Easier to chop, too.

(smile) nancy

Nancy Young wrote:
> "Dog3" > wrote
> > Katra > wrote
>
> >> Ever had Jicima? :-)
>
> > Oh yes. It's terrific.
>
> Save your money, just eat raw potato. Easier to chop, too.
>
> (smile) nancy

Absolutely, and jicama does nothing for butter and sour cream.

Sheldon

On 5 Apr 2005 13:37:44 +0200, Wayne Boatwright
> wrote:

>
> Yes, I like it, especially sliced thin for veggie platters/dips.

Really? Why? it might be crunchy, but it's tasteless.


"We must not let our rulers load us with perpetual debt. We must make our election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our drink, in our necessaries and our comforts, in our labors and our amusements, for our calling and our creeds...we [will] have no time to think, no means of calling our miss-managers to account but be glad to obtain subsistence by hiring ourselves to rivet their chains on the necks of our fellow-sufferers. And this is the tendency of all human governments. A departure from principle in one instance becomes a precedent for another till the bulk of society is reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

On Tue 05 Apr 2005 09:36:23p, sf wrote in rec.food.cooking:

> On 5 Apr 2005 13:37:44 +0200, Wayne Boatwright
> > wrote:
>
>>
>> Yes, I like it, especially sliced thin for veggie platters/dips.
>
> Really? Why? it might be crunchy, but it's tasteless.

But the dip isn't tasteless, and the texture is great! <g>

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 6 Apr 2005 06:43:37 +0200, Wayne Boatwright
> wrote:

> On Tue 05 Apr 2005 09:36:23p, sf wrote in rec.food.cooking:
>
> > On 5 Apr 2005 13:37:44 +0200, Wayne Boatwright
> > > wrote:
> >
> >>
> >> Yes, I like it, especially sliced thin for veggie platters/dips.
> >
> > Really? Why? it might be crunchy, but it's tasteless.
>
> But the dip isn't tasteless, and the texture is great! <g>



You understand! That's my point, it's so tasteless, you might as
well use your finger (or a spoon) to scoop the dip into your mouth.


"We must not let our rulers load us with perpetual debt. We must make our
election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our
drink, in our necessaries and our comforts, in our labors and our amusements,
for our calling and our creeds...we [will] have no time to think, no means of
calling our miss-managers to account but be glad to obtain subsistence by
hiring ourselves to rivet their chains on the necks of our fellow-sufferers.
And this is the tendency of all human governments. A departure from principle
in one instance becomes a precedent for another till the bulk of society is
reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

On Tue 05 Apr 2005 10:28:18p, sf wrote in rec.food.cooking:

> On 6 Apr 2005 06:43:37 +0200, Wayne Boatwright
> > wrote:
>
>> On Tue 05 Apr 2005 09:36:23p, sf wrote in rec.food.cooking:
>>
>> > On 5 Apr 2005 13:37:44 +0200, Wayne Boatwright
>> > > wrote:
>> >
>> >>
>> >> Yes, I like it, especially sliced thin for veggie platters/dips.
>> >
>> > Really? Why? it might be crunchy, but it's tasteless.
>>
>> But the dip isn't tasteless, and the texture is great! <g>
>
>
>
> You understand! That's my point, it's so tasteless, you might as
> well use your finger (or a spoon) to scoop the dip into your mouth.

Yes, I do understand. I suppose, along with all the other more flavorful
veggies that might be on the platter, that I don't mind trading the
blandness for the texture.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
"Nancy Young" > wrote:

> "Dog3" > wrote
> > Katra > wrote
>
> >> Ever had Jicima? :-)
>
> > Oh yes. It's terrific.
>
> Save your money, just eat raw potato. Easier to chop, too.
>
> (smile) nancy
>
>

Aghh!!! ;-D

Jicima is sweeter and lighter raw......

At least the Jicima I've tried has been?
--
K.