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Andy D
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« Reply #315 on: 21:47:57, 05-07-2007 » |
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More broccoli for dinner tonight but this time, evasive action had to be taken to remove four earwigs and a small slug before eating!
If it was home-grown broc hh, didn't you have any caterpillars in with it? that always used to be the worst pest when I grew it. Btw was it purple-sprouting or calabrese? |
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harmonyharmony
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« Reply #316 on: 21:54:59, 05-07-2007 » |
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More broccoli for dinner tonight but this time, evasive action had to be taken to remove four earwigs and a small slug before eating!
If it was home-grown broc hh, didn't you have any caterpillars in with it? that always used to be the worst pest when I grew it. Btw was it purple-sprouting or calabrese? No caterpillars. Perhaps I should ask for my money back... It was both actually! My first purple-sprouting and a few heads of the calabrese. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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increpatio
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« Reply #317 on: 11:49:20, 06-07-2007 » |
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More broccoli for dinner tonight but this time, evasive action had to be taken to remove four earwigs and a small slug before eating!
I've been eating a lot of broccoli recently; have grown a little bit sick of it actually...mainly because I'm frying it instead of steaming it (I seem to have a much higher tolerance for steamed broccoli). |
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MabelJane
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« Reply #318 on: 19:45:02, 06-07-2007 » |
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I've been eating a lot of broccoli recently; have grown a little bit sick of it actually...mainly because I'm frying it instead of steaming it (I seem to have a much higher tolerance for steamed broccoli).
Why fry it then?  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #320 on: 08:43:51, 07-07-2007 » |
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Why fry it then? I've never fried broccoli in my life (and thanks to t_i_n for pointing out that I've been spelling it as brocolli for the past goodness knows how long - it's a blind spot like picollo and rissoto). I have to say that it never occurred to me to do that. Or do you mean stir-fried? That puts an entirely different complexion on the pony. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Andy D
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« Reply #321 on: 09:08:11, 07-07-2007 » |
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Stir-fried calabrese is very nice in Chinese dishes, but I parboil/steam it first otherwise the stems are too tough.
Did you know that parboil means "to boil thoroughly" and now (due to confusion with part-boiled) "to boil slightly" - I'm using it in the latter sense of course.
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MabelJane
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« Reply #322 on: 11:31:54, 07-07-2007 » |
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Did you know that parboil means "to boil thoroughly" and now (due to confusion with part-boiled) "to boil slightly" - I'm using it in the latter sense of course.
No, didn't know that. I doubt "parboil" is ever used to mean "boil thoroughly" these days. I suppose the only way to avoid confusion is to indicate the number of minutes or tenderness of veg.  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #323 on: 11:37:26, 07-07-2007 » |
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I'm in the (rather slow) process of assembling a 'classic' - according to Marcella Hazen - Italian chicken and rice salad to take to a party this afternoon. It really looks scrummy, with peppers, olives, parmesan and a sharp dressing. And the weather's looking good, luckily!
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Green. Always green.
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MabelJane
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« Reply #324 on: 11:44:32, 07-07-2007 » |
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Keep that rice cool!  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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trained-pianist
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« Reply #325 on: 14:22:23, 07-07-2007 » |
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Hi MabelJane,
I don't know what parboil means, but it sounds like a healthy option and is good for you.
I got your letter all right, but somehow I knew most things already.
You have my best wishes for improving your cooking skills as well as all other aspects of life.
Best wishes from me as ever.
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increpatio
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« Reply #326 on: 20:13:13, 07-07-2007 » |
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Why fry it then? I've never fried broccoli in my life (and thanks to t_i_n for pointing out that I've been spelling it as brocolli for the past goodness knows how long - it's a blind spot like picollo and rissoto). I have to say that it never occurred to me to do that. Or do you mean stir-fried? That puts an entirely different complexion on the pony. I guess it's stir-frying; in that I stir them about. But it's in a frying pan, not a wok, so. I do use (a little) olive-oil as well. Hmm. |
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George Garnett
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« Reply #327 on: 00:28:42, 08-07-2007 » |
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I dunno why but I can't look at it without thinking of 'Cubby Brocolli and his lovely daughter Florette'.
But then I lead rather a solitary life.
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Mary Chambers
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« Reply #328 on: 11:20:05, 10-07-2007 » |
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I've just been making my favourite summer lunch, panzanella (Tuscan bread salad). The essential ingredients are stale bread, ripe tomatoes, a lot of basil, cucumber, sweet red onion and dressing. Chop everything up, mix and leave for an hour or two so that the flavours blend. It's one of those recipes that can be added to ad infinitum - cannelini beans, capers, anchovies and olives are all possible additions, or anything else you fancy, really. Lovely.
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increpatio
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« Reply #329 on: 11:36:09, 10-07-2007 » |
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I've just been making my favourite summer lunch, panzanella (Tuscan bread salad). The essential ingredients are stale bread, ripe tomatoes, a lot of basil, cucumber, sweet red onion and dressing. Chop everything up, mix and leave for an hour or two so that the flavours blend. It's one of those recipes that can be added to ad infinitum - cannelini beans, capers, anchovies and olives are all possible additions, or anything else you fancy, really. Lovely.
sounds very tasty...so long as nobody adds any linseed...*mumble*... |
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