tag:blogger.com,1999:blog-12904310.post8032579656831328678..comments2022-12-01T05:28:18.742-08:00Comments on Beyond Ramen: Dovetails... or not.Annehttp://www.blogger.com/profile/07338782102030629262noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-12904310.post-12926801475529491902008-11-03T07:07:00.000-08:002008-11-03T07:07:00.000-08:00BSR, that might have been the recipe I really like...BSR, that might have been the recipe I really liked! I'd forgotten about it. Bee, if you have that movie, I'd start there. :)Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-41820362461195290232008-11-03T06:12:00.000-08:002008-11-03T06:12:00.000-08:00Aloo gobiThere is a demonstration of Gurinder Chad...Aloo gobi<BR/><BR/>There is a demonstration of Gurinder Chadha making it on the DVD of Bend It Like Beckham.<BR/><BR/>Now I want some.Brave Sir Robinhttps://www.blogger.com/profile/11885043536453757210noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-28952852629082087792008-11-02T21:27:00.000-08:002008-11-02T21:27:00.000-08:00How interesting! Beef roast dinner in our house wa...How interesting! Beef roast dinner in our house was always, <I>always</I> accompanied by Yorkshire Pudding. <BR/><BR/>I am far from being any kind of expert on aloo gobi--I don't even use the same recipe consistently. I started out with one that I really liked, but I lost it and haven't been able to find it again.Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-72092376597625047222008-11-02T15:52:00.000-08:002008-11-02T15:52:00.000-08:00Anne, I am very surprised that you don't know caul...Anne, I am very surprised that you don't know cauliflower cheese! It is a very basic dish in England -- and absolutely de riguer for a beef roast dinner. It's basically boiled cauliflower, smothered with a white sauce laced with cheese, finished under the broiler.<BR/>I would be very interested in your aloo gobi recipe as I tend to be stumped and stymied by cauliflowers.Beehttps://www.blogger.com/profile/02375981493145612394noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-31773190329575210822008-11-02T10:55:00.000-08:002008-11-02T10:55:00.000-08:00Interesting note about the frost--thanks, konagod!...Interesting note about the frost--thanks, konagod! Artichokes are that way, too: better with a touch of frost. The farm that grows my veggies won't be getting frost for another few weeks at least, so if I give the collards another try, I'll probably wait a bit. <BR/><BR/>Bee, I got a couple of half-green, half-red peppers late in the summer. If I'm not mistaken, it's not a special variety, but Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-54764410509521883282008-11-02T05:17:00.000-08:002008-11-02T05:17:00.000-08:00That red pepper soup really does sound wonderful. ...That red pepper soup really does sound wonderful. I've been getting them in my box, but usually only one at a time. (I think that you must get a much bigger box.) Last week I had one that was half green and half red; have you ever seen such a thing? I'm totally with you on the collard greens; I do wish that I liked them, but I just don't. I need to make a batch of cauliflower cheese, as the Beehttps://www.blogger.com/profile/02375981493145612394noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-12121041454360919692008-11-02T01:19:00.000-07:002008-11-02T01:19:00.000-07:00Kona - I've head that about Collards (they are bet...Kona - I've head that about Collards (they are better after a touch of frost).<BR/><BR/>And yes, fresh is really the only way to go.Brave Sir Robinhttps://www.blogger.com/profile/11885043536453757210noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-51002103876844836132008-11-01T16:13:00.000-07:002008-11-01T16:13:00.000-07:00We've been growing collard greens now every winter...We've been growing collard greens now every winter. I must say, the canned collard greens suck, and the frozen ones aren't much better. Fresh is best, and even then, I'd like to know how they are grown.<BR/><BR/>I learned that collard greens taste best after they have experienced a freeze (apparently while still in the ground as opposed to a store freezer!) and I must agree. They are deliciousFriĆ°vinhttps://www.blogger.com/profile/08508816404445742901noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-50929713856056420402008-10-31T09:15:00.000-07:002008-10-31T09:15:00.000-07:00Hmm, good question. I have a feeling that I do kno...Hmm, good question. I have a feeling that I do know someone around here who has chickens, but no one comes to mind. <BR/><BR/>I'll have to think about the peppers. I think rice will be involved, but I'm not sure yet. <BR/><BR/>I also have six jalapenos to use up. I'm thinking about making a batch of really spicy guacamole, or something like that.Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-88227669671601603452008-10-31T09:05:00.000-07:002008-10-31T09:05:00.000-07:00Life's too short to eat food you don't like.Do you...Life's too short to eat food you don't like.<BR/><BR/>Do you know anyone (besides Bee) who has chickens? They will eat them. <BR/><BR/>As for the peppers, cut them in large-ish bite size chunks and bake them right in the stuffing.Brave Sir Robinhttps://www.blogger.com/profile/11885043536453757210noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-50166162602776814812008-10-31T07:31:00.000-07:002008-10-31T07:31:00.000-07:00I would stuff the peppers, but they're too small a...I would stuff the peppers, but they're too small and narrow (and pointy-ended, so they don't stand up well, though that's not too big a problem). I could get maybe a couple of tablespoons of stuffing in, and that's it. Maybe I'll bake them anyway and serve the stuffing on the side. <BR/><BR/>I really don't like collards. Maybe they're just an acquired taste for me and I need to try harder. But Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-22929251487656251412008-10-31T04:16:00.000-07:002008-10-31T04:16:00.000-07:00Stuff the green peppers. I like a rice based mixt...Stuff the green peppers. I like a rice based mixture, but there are many, many other options.<BR/><BR/>You really don't like the collards? They are a favorite of mine. I usually just simmer them with onion and salt pork. I saw a recipe the other day for simmering greens in <A HREF="http://www.foodnetwork.com/recipes/sunny-anderson/kale-llaloo-recipe/index.html" REL="nofollow">coconut milk.</A>Brave Sir Robinhttps://www.blogger.com/profile/11885043536453757210noreply@blogger.com