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Post by Deleted on Nov 12, 2009 18:11:10 GMT
Is there something wrong with me if most of the items on this list are among my favourite foods?
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Post by cristina on Nov 12, 2009 18:36:38 GMT
They seem like pretty normal food items to me. Although I have to confess that I have yet to taste a brussel sprout that was prepared in a way to make me like them. I don't hate them, but I don't cook them either.
Everything else on the list is a keeper though. Especially beets.
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Post by lagatta on Nov 12, 2009 20:22:41 GMT
I much prefer rapini to the more usual type of broccoli. Gai lan is nice too.
I have always loved fish, even when I was a wee thing. (But I am a cat). I wouldn't call turnips a favourite food, but I certainly don't dislike them - remember, they are classic with duck. Beets are great. Mmm, duck livers (even if not "foie gras")!!!!! Lamb's livers are great too. I don't like beef liver. I adore spinach. And how can anyone not like avocados? The only problem with them is that they are very high in calories.
Eggplant!!! My favourites are called Sicilian eggplants (aubergines). They are exquisite cream and purple things, and not as bitter as the long dark ones.
I tend to avoid cottage cheese as it contains more lactose than I'm comfy with, though I will eat it cooked in dishes.
What an odd list! Kerouac, it didn't even include tofu! Though I happily ate some today - soft tofu in a hot and sour soup. I'm not a great tofu fan, but find it perfect in that dish.
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Post by Don Cuevas on Nov 12, 2009 20:45:31 GMT
I like all on the list, although liver in very limited encounters. Broccoli doesn't excite me one way or the other. Avocados are totally lush, and I could eat them every day. Brussels sprouts are a treat, a couple of times a year. Fish should taste like fish. FEH! on tilapia.
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Post by bazfaz on Nov 12, 2009 21:35:03 GMT
Cottage cheese is something I don't bother to eat. Brussels sprouts I normally eat once a year because I think one should have a varied diet. However.... the previous owners of our house planted a row of sprouts plants so I guess I'll be eating them more. I have a recipe with layers of sprouts, pork mnce, rice and sour cream. This OK if nor exciting. Curiously the recipe (I think it may be Hungarian) includes chopped chives. Chives have usually died down by the sprouts season.
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Post by Deleted on Nov 12, 2009 21:46:42 GMT
I'll pass on the beets.
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Post by lola on Nov 12, 2009 22:55:39 GMT
That is an odd list, made up of staples in my diet. (Except liver. Someone else may have mine.) (and beets that I never get around to cooking.)
I can never make enough of my brussels sprouts, sauteed in olive oil and garlic with maybe a bit of parmesan on top. Wish I had some in my supper sack.
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Post by lagatta on Nov 13, 2009 0:20:46 GMT
Brussels sprouts are also wonderful roasted. They become very sweet.
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Post by bixaorellana on Nov 13, 2009 1:17:03 GMT
Maybe I'd like Lola's brussels sprouts. It's not a food I dislike, but it won't be high on the list of things to take when they ask me what we need to colonize Mars. I need to try the turnips roasted with fat fowl, as I've never had any use for them otherwise. How come the ones in the picture -- & in the text -- are purple? Turnips are white! I really like everything else on the list. Not really on topic, but does spinach make anyone else's teeth feel funny? If I eat enough of it, my teeth feel odd -- sort of dry. I bought liver today from wonderful Yolanda. <-- seen at work in the Where We Shop threadShe cuts the liver the same way tasajo is cut -- thinly slicing it back and forth so it comes out in one long perfect piece. I'd only asked for a half kilo, but was tempted to raise that to 7 or 8 kilos because I'm so fascinated with the cutting process. She always tells me which meat is hormone-free, and if work is slow, will give me an anatomy lesson: "This is the trachea".
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Post by hwinpp on Nov 13, 2009 5:19:00 GMT
I think I wouldn't like the beets. I don't like beet root anyway. Are they the same?
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Post by cristina on Nov 13, 2009 5:33:30 GMT
Can I please jump and down and say how much I love beets?!!!
Spinach is my favorite green veg too. It keeps me from feeling guilty about not being so fond of broccoli or Brussels sprouts.
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Post by bixaorellana on Nov 13, 2009 6:18:38 GMT
Yes, HW -- beets & beetroot are the same thing.
I love beets, too, Cristina. It's funny, it was one of the few foods I didn't like as a kid. When I was in my mid-twenties, I was fixing them for someone else and suddenly had an urge to try them. I've never looked back.
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Post by Deleted on Nov 13, 2009 6:27:15 GMT
It's starting to look like my school cafeteria in primary school, where an evil nun was posted at the tray return window to make sure that no food remained on the plates.
All sorts of transactions went on at the tables along the lines of "I'll eat your liver if you'll eat my beets."
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Post by bixaorellana on Nov 13, 2009 6:40:21 GMT
No one has answered by question about the red turnips.
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Post by hwinpp on Nov 13, 2009 6:48:59 GMT
I'm not sure they really are red. I thought they were brownish.
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Post by bixaorellana on Nov 13, 2009 7:20:19 GMT
The article says in reference to turnips: "turnips ..... A bulbous purple root" Underneath that is this picture, supposedly turnips, but obviously beets:
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Post by Deleted on Nov 13, 2009 9:54:44 GMT
No one has answered by question about the red turnips. As far as I'm concerned, turnips are purple and white. At least the ones I buy in France are.
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Post by bjd on Nov 13, 2009 10:30:56 GMT
When I saw what they called turnips on the list, I thought they had made a mistake and posted a picture of beets.
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Post by happytraveller on Nov 13, 2009 12:31:58 GMT
I am surprised that Fennel is not on that list. I am one of those people who can't eat brussel sprouts. They nearly make me v....
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Post by lagatta on Nov 13, 2009 13:02:46 GMT
A lot of people in the US, if they aren't Italian or some other nationalities, have never heard of fennel. I think fennel is one of those foods some people react strongly to - cilantro (fresh coriander) is another, but it is more a seasoning than a "food". I'm fond of cilantro, as are the majority of my friends, but a minority can't even abide the smell.
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Post by lola on Nov 13, 2009 15:55:50 GMT
Time to start a "Nuns I have known" thread.
Is this the place to brag about my veg soup that daughter and I finished off yesterday, heavy on the (purple and white) turnips, sweet potatoes, and roasted corn?
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Post by bixaorellana on Nov 13, 2009 16:45:26 GMT
Thanks, Bjd ~~ those are beets in the turnip listing, aren't they?
Right you are, Kerouac ~~ the ones in your picture are turnips. Sometimes they're purple and white like that, & sometimes more white, but always white inside.
You can brag, Lola ~~ you can even share the recipe!
nuns?
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Post by lola on Nov 13, 2009 16:52:41 GMT
k2 mentioned an evil nun who inspected trays in cafeteria. That nun or someone like her lurks in the back of many of our minds.
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Post by lagatta on Nov 13, 2009 16:54:04 GMT
I made a hot and sour soup with a lot of veg but kerouac might hate it as it (traditionally) includes soft silken tofu.
I'm not big on tofu but it is perfect in that soup (a meal-type soup).
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Post by bixaorellana on Nov 13, 2009 17:22:48 GMT
Another recipe that needs sharing!
I love hot and sour soup, but I don't know how to judge that kind of recipe to know if it's a good one to make or not. Thus, one that came recommended and tested would be perfect!
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Post by lagatta on Nov 13, 2009 17:51:43 GMT
I confess that it is a cheat. I used an envelope of "Asian Home Gourmet" seasoning. These are just spices herbs etc in a cooking oil base (a paste, like curry pastes). They don't contain nasty chemicals or too much sugar. I have made it from scratch but find the Home Gourmet pastes produce just as good a result. Then added a variety of cooked vegetables, grated carrots etc and little cubes of soft tofu.
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Post by Deleted on Nov 13, 2009 17:54:50 GMT
I made a hot and sour soup with a lot of veg but kerouac might hate it as it (traditionally) includes soft silken tofu. I'm not big on tofu but it is perfect in that soup (a meal-type soup). I don't mind tofu in a soup, since that is where a lot of mushy stuff belongs.
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Post by fumobici on Nov 13, 2009 18:21:36 GMT
Sunset has a decent enough recipe for Hot and Sour soup in one of their cookbooks I have. It tastes just like the stuff from a good Chinese restaurant to me.
If this isn't the one I've used, it's real close:
Chinese Hot-and-Sour Soup Prep and Cook Time: 1 hour, 30 minutes Yield: Makes about 4 1/2 qts. Serving size: 1 cup
Notes: The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a milder flavor, use 2 tsp. during cooking; then taste the soup before serving and add more pepper if you like.
Ingredients:
* 2 pounds pork top loin, cut crosswise into 1/8-in.-thick strips * 1/4 cup plus 2 tbsp. soy sauce * 2 tablespoons grated peeled fresh ginger * 3/4 cup rice vinegar * 1/4 cup cornstarch * 2 tablespoons sugar * 1 teaspoon salt * 1/4 cup peanut oil * 1 can (8 oz.) sliced bamboo shoots, drained and rinsed * 12 cups chicken broth * 3/4 pound shiitake mushrooms, thinly sliced * 12 ounces firm tofu, drained and cubed * 4 large eggs * 1/2 teaspoon toasted sesame oil * About 1 tbsp. freshly ground black pepper (see Notes) Chopped fresh cilantro and sliced green onions (pale green and white parts)
Directions:
1. In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside. 2. Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute. 3. Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken. 4. In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.
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Post by Don Cuevas on Nov 13, 2009 19:10:21 GMT
I always try to include Cloud Ears and Golden Needles in my Hot and Sour Soup. But, I haven't made it in years. Funny how tastes and eating habits change.
Fumobici, that is a helluva lot of Hot and Sour Soup!
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Post by Deleted on Nov 13, 2009 19:41:20 GMT
The moment I saw "2 lbs pork loin" I was wondering how the hell many people is this supposed to feed?
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