"Pandora" > ha scritto nel messaggio
...
> It is a radish. It is very good and pretty sweet. We fry it and eat with
> eggs for example.
> Here is the photo of topinambur
> http://images.google.com/images?q=to...rca+con+Google
> Have you got this plant in America?
> Cheers
> Pandora
>

Pandora wrote:
> "Pandora" > ha scritto nel messaggio
> ...
>
>>It is a radish. It is very good and pretty sweet. We fry it and eat with
>>eggs for example.
>>Here is the photo of topinambur
>>http://images.google.com/images?q=to...rca+con+Google
>>Have you got this plant in America?

Yes. They came from America originally.

It's called "Jerusalem Artichoke." The name is probably a corruption of
the Italian word "girasole," so named because of the big flowers that
appear to follow the sun, like a sunflower (to which they are related).
Also called "sunchoke."

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Pandora" > ha scritto nel messaggio
>> ...
>>
>>>It is a radish. It is very good and pretty sweet. We fry it and eat with
>>>eggs for example.
>>>Here is the photo of topinambur
>>>http://images.google.com/images?q=to...rca+con+Google
>>>Have you got this plant in America?
>
> Yes. They came from America originally.
>
> It's called "Jerusalem Artichoke." The name is probably a corruption of
> the Italian word "girasole," so named because of the big flowers that
> appear to follow the sun, like a sunflower (to which they are related).
> Also called "sunchoke."

Ohhh! "Carciofo di Gerusalemme"!!!! But if they come from America, why do
you call them"Jerusalem..."?

It's funny! Thank you Bob!
And do you like it? How do you eat it?
Cheers
Pandora
>
> Pastorio

In article >,
"Pandora" > wrote:

> "Bob (this one)" > ha scritto nel messaggio
> ...
> > Pandora wrote:
> >> "Pandora" > ha scritto nel messaggio
> >> ...
> >>
> >>>It is a radish. It is very good and pretty sweet. We fry it and eat with
> >>>eggs for example.
> >>>Here is the photo of topinambur
> >>>http://images.google.com/images?q=to...rca+con+Google
> >>>Have you got this plant in America?
> >
> > Yes. They came from America originally.
> >
> > It's called "Jerusalem Artichoke." The name is probably a corruption of
> > the Italian word "girasole," so named because of the big flowers that
> > appear to follow the sun, like a sunflower (to which they are related).
> > Also called "sunchoke."
>
> Ohhh! "Carciofo di Gerusalemme"!!!! But if they come from America, why do
> you call them"Jerusalem..."?
>
> It's funny! Thank you Bob!
> And do you like it? How do you eat it?
> Cheers
> Pandora
> >
> > Pastorio

I like it for it blooms late in the season. I eat it much as you
would a Hicama. Around here moles value it as well. We eat it raw
mostly sometimes in a salad usually out of hand. Very sweet.

My roots ER tubers are 30 tears old and get spread about when I think
of it and have a place for a plant over 6 foot tall.

Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

Pandora wrote about Jerusalem artichokes (a.k.a. sunchokes):

> do you like it? How do you eat it?

I like sunchokes. I posted a thrown-together soup recipe some time ago:

Chicken-Sunchoke Soup

Raw back, neck, and giblets from a butterflied chicken
Olive oil (NOT extra-virgin)
Carcass from a roasted butterflied chicken
2 medium onions
3 cups chicken stock
3 medium potatoes (I used Yukon Gold)
5 medium sunchokes
1 1/2 cups soymilk
Salt
White pepper
juice from one lemon


If the chicken carcass still has meat on it, pull the meat off and set it
aside.

Start heating a soup pot over medium-high heat, add enough olive oil to coat
the bottom, and add the raw chicken pieces and giblets. (Chop up the back if
it doesn't fit in the pan.)

While the chicken pieces are browning, chop the onions, and add them to the
pot. Sprinkle with some salt, but not too much.

Cook for about 5 minutes, stirring often, until the onions are well past
translucent, then add the chicken carcass and the chicken stock.

Cook the mixture for about 10 minutes to develop the flavors. While it's
cooking, peel and quarter the potatoes. Add them to the stock and continue
cooking until the potatoes are tender all the way through, about 20 minutes.
Strain the stock through a colander, pick out the potatoes, and add them to
the strained stock. Then press down on the solids in the colander to squeeze
out all the goodness from the bones and giblets. Puree the soup, either with
a stick blender or a "normal" blender, working in batches if necessary.
Return the soup to the stove and lower the heat to "low."

Peel the sunchokes, halve them lengthwise, then cut them into slices. The
slices shouldn't be too thin; I made them about twice as thick as a nickel.
Add the sunchokes to the soup and cook for about 30 minutes.

Stir in the soymilk and just heat through. If you set aside meat from the
carcass, add it in now. Add the lemon juice, and then season to taste with
salt and white pepper.


Bob

"William Wagner" > ha scritto nel messaggio
news
> In article >,
> "Pandora" > wrote:
>
>> "Bob (this one)" > ha scritto nel messaggio
>> ...
>> > Pandora wrote:
>> >> "Pandora" > ha scritto nel messaggio
>> >> ...
>> >>
>> >>>It is a radish. It is very good and pretty sweet. We fry it and eat
>> >>>with
>> >>>eggs for example.
>> >>>Here is the photo of topinambur
>> >>>http://images.google.com/images?q=to...rca+con+Google
>> >>>Have you got this plant in America?
>> >
>> > Yes. They came from America originally.
>> >
>> > It's called "Jerusalem Artichoke." The name is probably a corruption of
>> > the Italian word "girasole," so named because of the big flowers that
>> > appear to follow the sun, like a sunflower (to which they are related).
>> > Also called "sunchoke."
>>
>> Ohhh! "Carciofo di Gerusalemme"!!!! But if they come from America, why do
>> you call them"Jerusalem..."?
>>
>> It's funny! Thank you Bob!
>> And do you like it? How do you eat it?
>> Cheers
>> Pandora
>> >
>> > Pastorio
>
> I like it for it blooms late in the season. I eat it much as you
> would a Hicama. Around here moles value it as well. We eat it raw
> mostly sometimes in a salad usually out of hand. Very sweet.

I've never tried raw!
>
> My roots ER tubers are 30 tears old and get spread about when I think
> of it and have a place for a plant over 6 foot tall.

WOW!!!!!!!!
pan

> Bill
>
> --
> Garden Shade Zone 5 S Jersey USA in a Japanese Jungle
> Manner.39.6376 -75.0208
> This article is posted under fair use rules in accordance with
> Title 17 U.S.C. Section 107, and is strictly for the educational
> and informative purposes. This material is distributed without profit.
> "Peace is not an absence of war, it is a virtue, a state of mind, a
> disposition for benevolence, confidence, justice."
> -Baruch Spinoza

Thank you for this exotic recipe, I will try sometimes because I like also
soy milk! Only a question:
what is a butterflied chicken?
Cheers
Pan


"Bob Terwilliger" > ha scritto nel messaggio
...
> Pandora wrote about Jerusalem artichokes (a.k.a. sunchokes):
>
>> do you like it? How do you eat it?
>
> I like sunchokes. I posted a thrown-together soup recipe some time ago:
>
> Chicken-Sunchoke Soup
>
> Raw back, neck, and giblets from a butterflied chicken
> Olive oil (NOT extra-virgin)
> Carcass from a roasted butterflied chicken
> 2 medium onions
> 3 cups chicken stock
> 3 medium potatoes (I used Yukon Gold)
> 5 medium sunchokes
> 1 1/2 cups soymilk
> Salt
> White pepper
> juice from one lemon
>
>
> If the chicken carcass still has meat on it, pull the meat off and set it
> aside.
>
> Start heating a soup pot over medium-high heat, add enough olive oil to
> coat
> the bottom, and add the raw chicken pieces and giblets. (Chop up the back
> if
> it doesn't fit in the pan.)
>
> While the chicken pieces are browning, chop the onions, and add them to
> the
> pot. Sprinkle with some salt, but not too much.
>
> Cook for about 5 minutes, stirring often, until the onions are well past
> translucent, then add the chicken carcass and the chicken stock.
>
> Cook the mixture for about 10 minutes to develop the flavors. While it's
> cooking, peel and quarter the potatoes. Add them to the stock and continue
> cooking until the potatoes are tender all the way through, about 20
> minutes.
> Strain the stock through a colander, pick out the potatoes, and add them
> to
> the strained stock. Then press down on the solids in the colander to
> squeeze
> out all the goodness from the bones and giblets. Puree the soup, either
> with
> a stick blender or a "normal" blender, working in batches if necessary.
> Return the soup to the stove and lower the heat to "low."
>
> Peel the sunchokes, halve them lengthwise, then cut them into slices. The
> slices shouldn't be too thin; I made them about twice as thick as a
> nickel.
> Add the sunchokes to the soup and cook for about 30 minutes.
>
> Stir in the soymilk and just heat through. If you set aside meat from the
> carcass, add it in now. Add the lemon juice, and then season to taste
> with
> salt and white pepper.
>
>
> Bob
>

In article >,
"Pandora" > wrote:

> "William Wagner" > ha scritto nel messaggio
> news
> > In article >,
> > "Pandora" > wrote:
> >
> >> "Bob (this one)" > ha scritto nel messaggio
> >> ...
> >> > Pandora wrote:
> >> >> "Pandora" > ha scritto nel messaggio
> >> >> ...
> >> >>
> >> >>>It is a radish. It is very good and pretty sweet. We fry it and eat
> >> >>>with
> >> >>>eggs for example.
> >> >>>Here is the photo of topinambur
> >> >>>http://images.google.com/images?q=to...rca+con+Google
> >> >>>Have you got this plant in America?
> >> >
> >> > Yes. They came from America originally.
> >> >
> >> > It's called "Jerusalem Artichoke." The name is probably a corruption of
> >> > the Italian word "girasole," so named because of the big flowers that
> >> > appear to follow the sun, like a sunflower (to which they are related).
> >> > Also called "sunchoke."
> >>
> >> Ohhh! "Carciofo di Gerusalemme"!!!! But if they come from America, why do
> >> you call them"Jerusalem..."?
> >>
> >> It's funny! Thank you Bob!
> >> And do you like it? How do you eat it?
> >> Cheers
> >> Pandora
> >> >
> >> > Pastorio
> >
> > I like it for it blooms late in the season. I eat it much as you
> > would a Hicama. Around here moles value it as well. We eat it raw
> > mostly sometimes in a salad usually out of hand. Very sweet.
>
> I've never tried raw!
> >
> > My roots ER tubers are 30 tears old and get spread about when I think
> > of it and have a place for a plant over 6 foot tall.
>
> WOW!!!!!!!!
> pan
>
> > Bill
> >
> > --
> > Garden Shade Zone 5 S Jersey USA in a Japanese Jungle
> > Manner.39.6376 -75.0208
> > This article is posted under fair use rules in accordance with
> > Title 17 U.S.C. Section 107, and is strictly for the educational
> > and informative purposes. This material is distributed without profit.
> > "Peace is not an absence of war, it is a virtue, a state of mind, a
> > disposition for benevolence, confidence, justice."
> > -Baruch Spinoza

Hi Pam if inclined to grow your own.

http://www.johnnyseeds.com/

http://www.johnnyseeds.com/catalog/p...arch&search=ch
oke&item=511

or

http://tinyurl.com/a3f2r


Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

Pandora wrote:

> what is a butterflied chicken?

It's a technique for cutting a chicken so that it will lie flat. Here's a
cut-and-pasted description:

Place chicken on a plastic cutting board breast-side down. Using kitchen
shears, cut ribs down one side of back bone and then the other and remove.
Open chicken like a book and remove the keel bone separating the breast
halves by slicing through the thin membrane covering it, then by placing
two fingers underneath the bone and levering it out. Turn chicken
breast-side up and spread out like a butterfly by pressing down on the
breast and pulling the legs towards you.

There's a description with pictures at
www.virtualweberbullet.com/butterflychicken.html

I'd roasted a butterflied chicken the night before I created the recipe I
posted. For the soup, I used the carcass from the chicken and the raw
chicken pieces left over from butterflying (the neck, back, and giblets).

Basically, the soup was a way to use up the raw chicken pieces, the chicken
carcass, and the sunchokes (which I'd bought because I wanted to
experiment).

Bob

Pandora wrote:
> "Bob (this one)" > ha scritto nel messaggio
> ...
>
>>Pandora wrote:
>>
>>>"Pandora" > ha scritto nel messaggio
...
>>>
>>>
>>>>It is a radish. It is very good and pretty sweet. We fry it and eat with
>>>>eggs for example.
>>>>Here is the photo of topinambur
>>>>http://images.google.com/images?q=to...rca+con+Google
>>>>Have you got this plant in America?
>>
>>Yes. They came from America originally.
>>
>>It's called "Jerusalem Artichoke." The name is probably a corruption of
>>the Italian word "girasole," so named because of the big flowers that
>>appear to follow the sun, like a sunflower (to which they are related).
>>Also called "sunchoke."
>
>
> Ohhh! "Carciofo di Gerusalemme"!!!! But if they come from America, why do
> you call them"Jerusalem..."?

Jerusalem is a corruption of girasole.

> It's funny! Thank you Bob!
> And do you like it? How do you eat it?

Like potatoes. Mashed, fried as chips. Raw in salads.

Pastorio

"William Wagner" > ha scritto nel messaggio
news
> In article >,
> "Pandora" > wrote:
>
>> "William Wagner" > ha scritto nel messaggio
>> news
>> > In article >,
>> > "Pandora" > wrote:
>> >
>> >> "Bob (this one)" > ha scritto nel messaggio
>> >> ...
>> >> > Pandora wrote:
>> >> >> "Pandora" > ha scritto nel messaggio
>> >> >> ...
>> >> >>
>> >> >>>It is a radish. It is very good and pretty sweet. We fry it and eat
>> >> >>>with
>> >> >>>eggs for example.
>> >> >>>Here is the photo of topinambur
>> >> >>>http://images.google.com/images?q=to...rca+con+Google
>> >> >>>Have you got this plant in America?
>> >> >
>> >> > Yes. They came from America originally.
>> >> >
>> >> > It's called "Jerusalem Artichoke." The name is probably a corruption
>> >> > of
>> >> > the Italian word "girasole," so named because of the big flowers
>> >> > that
>> >> > appear to follow the sun, like a sunflower (to which they are
>> >> > related).
>> >> > Also called "sunchoke."
>> >>
>> >> Ohhh! "Carciofo di Gerusalemme"!!!! But if they come from America, why
>> >> do
>> >> you call them"Jerusalem..."?
>> >>
>> >> It's funny! Thank you Bob!
>> >> And do you like it? How do you eat it?
>> >> Cheers
>> >> Pandora
>> >> >
>> >> > Pastorio
>> >
>> > I like it for it blooms late in the season. I eat it much as you
>> > would a Hicama. Around here moles value it as well. We eat it raw
>> > mostly sometimes in a salad usually out of hand. Very sweet.
>>
>> I've never tried raw!
>> >
>> > My roots ER tubers are 30 tears old and get spread about when I think
>> > of it and have a place for a plant over 6 foot tall.
>>
>> WOW!!!!!!!!
>> pan
>>
>> > Bill
>> >
>> > --
>> > Garden Shade Zone 5 S Jersey USA in a Japanese Jungle
>> > Manner.39.6376 -75.0208
>> > This article is posted under fair use rules in accordance with
>> > Title 17 U.S.C. Section 107, and is strictly for the educational
>> > and informative purposes. This material is distributed without profit.
>> > "Peace is not an absence of war, it is a virtue, a state of mind, a
>> > disposition for benevolence, confidence, justice."
>> > -Baruch Spinoza
>
> Hi Pam if inclined to grow your own.
>
> http://www.johnnyseeds.com/
>
> http://www.johnnyseeds.com/catalog/p...arch&search=ch
> oke&item=511
>
> or
>
> http://tinyurl.com/a3f2r
>
>
> Bill

They grew in my house! I have them! BTW thanks for this web page!
Cheers
Pan

"Bob Terwilliger" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> what is a butterflied chicken?
>
> It's a technique for cutting a chicken so that it will lie flat. Here's a
> cut-and-pasted description:

>
> Place chicken on a plastic cutting board breast-side down. Using kitchen
> shears, cut ribs down one side of back bone and then the other and
> remove.
> Open chicken like a book and remove the keel bone separating the breast
> halves by slicing through the thin membrane covering it, then by placing
> two fingers underneath the bone and levering it out. Turn chicken
> breast-side up and spread out like a butterfly by pressing down on the
> breast and pulling the legs towards you.
>
> There's a description with pictures at
> www.virtualweberbullet.com/butterflychicken.html

> Ohhhhhh! Very interesting!!!!!
>

> I'd roasted a butterflied chicken the night before I created the recipe I
> posted. For the soup, I used the carcass from the chicken and the raw
> chicken pieces left over from butterflying (the neck, back, and giblets).
>
> Basically, the soup was a way to use up the raw chicken pieces, the
> chicken
> carcass, and the sunchokes (which I'd bought because I wanted to
> experiment).
>
I will experiment too. Thank you
Pandora
> Bob
>

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Bob (this one)" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:
>>>
>>>>"Pandora" > ha scritto nel messaggio
...
>>>>
>>>>
>>>>>It is a radish. It is very good and pretty sweet. We fry it and eat
>>>>>with eggs for example.
>>>>>Here is the photo of topinambur
>>>>>http://images.google.com/images?q=to...rca+con+Google
>>>>>Have you got this plant in America?
>>>
>>>Yes. They came from America originally.
>>>
>>>It's called "Jerusalem Artichoke." The name is probably a corruption of
>>>the Italian word "girasole," so named because of the big flowers that
>>>appear to follow the sun, like a sunflower (to which they are related).
>>>Also called "sunchoke."
>>
>>
>> Ohhh! "Carciofo di Gerusalemme"!!!! But if they come from America, why do
>> you call them"Jerusalem..."?
>
> Jerusalem is a corruption of girasole.
>
>> It's funny! Thank you Bob!
>> And do you like it? How do you eat it?
>
> Like potatoes. Mashed, fried as chips. Raw in salads.

When you make them like mashed potatoes, how do you do? Do you boil them
before?
pan
>
> Pastorio

"Pandora" > wrote in message
...
>
> "Bob (this one)" > ha scritto nel messaggio
> ...
> > Pandora wrote:
> >> "Bob (this one)" > ha scritto nel messaggio
> >> ...
> >>
> >>>Pandora wrote:
> >>>
> >>>>"Pandora" > ha scritto nel messaggio
> ...
> >>>>
> >>>>
> >>>>>It is a radish. It is very good and pretty sweet. We fry it and eat
> >>>>>with eggs for example.
> >>>>>Here is the photo of topinambur
>
>>>>>http://images.google.com/images?q=to...erca+con+Googl
e
> >>>>>Have you got this plant in America?
> >>>
> >>>Yes. They came from America originally.
> >>>
> >>>It's called "Jerusalem Artichoke." The name is probably a corruption of
> >>>the Italian word "girasole," so named because of the big flowers that
> >>>appear to follow the sun, like a sunflower (to which they are related).
> >>>Also called "sunchoke."
> >>
> >>
> >> Ohhh! "Carciofo di Gerusalemme"!!!! But if they come from America, why
do
> >> you call them"Jerusalem..."?
> >
> > Jerusalem is a corruption of girasole.
> >
> >> It's funny! Thank you Bob!
> >> And do you like it? How do you eat it?
> >
> > Like potatoes. Mashed, fried as chips. Raw in salads.
>
> When you make them like mashed potatoes, how do you do? Do you boil them
> before?
> pan

Yes!

I've only eaten them once myself, and they were just boiled and served with
butter - delicious! However, I've seen plenty of recipes for mashed - just
treat like potato more or less if my memory is right?


Shaun aRe