|
|
Post by wibblywobblydo on Mar 4, 2009 21:23:28 GMT
I wasnt intending to bix but if you insist...
|
|
|
|
Post by bixaorellana on Mar 4, 2009 21:27:04 GMT
 Awwwww ~~ sure you were! Seriously, I look forward to those threads. There's a pretty international crew here, so there will be tempting recipes from all over. Even though I love vegetables and eat many vegetarian meals, sometimes for weeks on end, I know how bad presentation has turned many people off. Show them differently!
|
|
|
|
Post by wibblywobblydo on Mar 4, 2009 21:43:36 GMT
You have put the thought in my head now.....
|
|
|
|
Post by bazfaz on Mar 6, 2009 16:17:26 GMT
Jazz, I have posted an aubergine recipe in the Galley branch. We are eating it tonight.
|
|
|
|
Post by mockchoc on Mar 7, 2009 1:32:26 GMT
I'm having a giggle but yes honestly give us some of your favourites wibbly and I will try them if I think they are safe  |
|
|
|
Post by Deleted on May 30, 2010 10:13:19 GMT
I can't remember the last time I ate peas.
|
|
|
|
Post by Deleted on May 30, 2010 10:22:14 GMT
Other than snow peas,I can't either Kerouac.And,I don't miss them one bit.
|
|
|
|
Post by Don Cuevas on May 30, 2010 11:35:17 GMT
Our vegetable patch is producing snowpeas faster than we can eat them. I'm not sure our Mexican neighbors, with rather traditional tastes, would like them.
What can I do? (Our freezer space is very limited.)
|
|
|
|
Post by Deleted on May 30, 2010 17:44:26 GMT
You have to train your Mexican neighbors to like them. When my parents were living in France, I think that they started a couple of untraditional food trends in the village, just as Baz always had various neighbors clamoring for Thai food at Château Faz.
Even in Paris, I have taught some of my friends to like stalk celery in salad.
|
|
|
|
Post by bixaorellana on May 30, 2010 21:56:44 GMT
You will have to cook them something with the snowpeas, DonCuevas. One of my neighbors was curious about the mustard I was growing. I made some the good old-fashioned way, with onions and bacon to give to her. A couple of weeks later she asked could she have some of the greens as her sister was visiting and she was dying to make them the same way for her.
I also turned a family here on to steamed -- not boiled to bits -- green beans with olive oil. I truly felt like a force for good, watching them gobble them & answering the wife's questions. It turned out she didn't know that virgin olive oil was different and tasty.
It's my belief that peeled, sliced chayote can stand in for snowpeas if necessary. Maybe find a recipe for chayote & substitute the snowpeas.
|
|
|
|
Post by lagatta on May 31, 2010 19:28:08 GMT
I guess that region is very traditional, due to the cultural wealth of their own cuisine. As most cultures like their own take on "Chinese food".
Bixa was a force for EVOO. (Sorry, couldn't resist)...
|
|
|
|
Post by Deleted on May 31, 2010 19:40:13 GMT
That makes me think of how Chinese restaurants slowly invaded the small towns of France. The Chinese seem both brave and stoic to me, because it can't have been easy in the early years. And they were often the only Asian family in a 50km radius. Now Chinese food is just as much a part of the French diet, even in the villages, as it is in smalltown America, even if it is a relatively rare treat.
In such places (either France or America) people can easily live without bamboo shoots, water chestnuts or bean sprouts, but the majority are pleased at the flavor and texture from time to time.
Naturally, the smalltown Chinese had to change just about everything in the spice department to suit local tastes.
|
|
|
|
Post by joanne28 on May 31, 2010 20:10:24 GMT
Good question, because I don't eat what I don't like but hubby is definitely picky about his veg. This means cauliflower is out, as are green beans, cabbage (any type), brussel sprouts and zucchini. I sneak the zucchini in occasionally. He used to dislike broccoli but has learned to like it. He also learned to like asparagus. I keep saying the next thing he'll learn to like are green beans, which are my personal fave, lightly steamed with a little garlic lemon butter.
I probably could live without cooked mushrooms. I much prefer them raw.
|
|
|
|
Post by Deleted on May 31, 2010 20:20:25 GMT
Looks like he had mostly a 'green' problem. Common affliction.
|
|
|
|
Post by bixaorellana on May 31, 2010 21:33:16 GMT
 DID LAGATTA SAY SOMETHING? |
|
|
|
Post by Deleted on Oct 3, 2012 18:46:13 GMT
I remembered this thread, because I have an inexplicable and growing appreciation for carrots, which was exactly the vegetable I named as being the one that I could live without.
Therefore, I would humbly like to exchange my mention of carrots for peas. I really have no use for peas at this time in my life.
|
|
|
|
Post by lagatta on Oct 5, 2012 23:54:26 GMT
Bixa, I can't see the illustration aimed at me...
Kerouac, so you have no aspiration for peas in our time?
|
|
|
|
Post by joanne28 on Oct 6, 2012 2:54:32 GMT
I'll add eggplant/aubergine because I find it bland and tasteless. Much like vegetable marrow in the UK.
|
|
|
|
Post by Deleted on Oct 6, 2012 6:08:26 GMT
I can only imagine that people ever ate such things because they were starving.
|
|
|
|
Post by onlymark on Oct 6, 2012 7:25:58 GMT
|
|
|
|
Post by rikita on Oct 6, 2012 10:51:50 GMT
i don't like cooked carrots, though i like them raw.
i am not very fond of leek, but it makes sense in some dishes.
|
|
|
|
Post by htmb on Oct 6, 2012 15:40:18 GMT
Love the sign, mark. I feel the same way about carrots as you, rikita. I don't care much for English peas, but love black eyed peas, field peas, acre peas, etc. I NEVER eat eggplant. It's totally wasted on me.
|
|
|
|
Post by Deleted on Oct 26, 2012 20:26:31 GMT
Trying to give unfashionable vegetables a chance, recently I made a dish using parsnips and scallions instead of carrots and onions. Well, I decided that I can live without parsnips and scallions.  |
|
|
|
Post by auntieannie on Oct 29, 2012 21:35:39 GMT
every single edible plant can be delicious... if cooked correctly. Or at least, this is what I believe.
|
|
|
|
Post by Deleted on Oct 29, 2012 21:50:34 GMT
I understand your point, but "delicious" might be pushing it a bit. Some of these items are only delicious if you use tricks to completely modify the flavour. That's along the lines of people who say "anything is delicious if it is fried in butter."
|
|
|
|
Post by bixaorellana on Jan 14, 2013 4:14:06 GMT
Haven't looked at this thread in ages.
Htmb, what are acre peas?
|
|
|
|
Post by htmb on Jan 14, 2013 4:34:41 GMT
|
|
|
|
Post by Don Cuevas on Jan 14, 2013 16:51:22 GMT
Huauzontle: I can live without it.  This was the most disgusting image of cooked huauzontle I could find. Here it is raw.  It looks suitable for flagellation or as a whisk broom. The stems are wiry and quite indigestible. The only time I ate it, our hostess/cook left the stems on. It should come with a warning label: "WARNING: EXTREMELY HIGH FIBER CONTENT. May cause serious evacuations, accompanied by discomfort ranging to pain." It's also close to perfect tastelessness. |
|
|
|
Post by Deleted on Jan 14, 2013 17:43:13 GMT
Even before I read your 'warning,' I was already thinking that it must make for some interesting stool.
Is it something that parents tell their children "this is what I had to eat when I was growing up and there was no food, so eat your beans and shut up."
|
|
|
|
Post by bixaorellana on Jan 14, 2013 22:32:06 GMT
|
|
