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The Radio 3 Boards > General Chat > The Coffee Bar > What's that burning?
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Author Topic: What's that burning?  (Read 50785 times)
Andy D
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« Reply #60 on: 23:21:20, 10-03-2007 »
Quote from: MabelJane on 22:15:20, 10-03-2007
Ask Andy about the secret ingredient in his cabbage soup... Grin

That's a secret which I shall not be divulging
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martle
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« Reply #61 on: 23:24:17, 10-03-2007 »
MabelJ, I do something similar, but whithout the soy and plus crushed juniper berries. Endlessly adaptable, our friend the cabbage!  Grin
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MabelJane
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When in doubt, wash.
« Reply #62 on: 23:34:42, 10-03-2007 »
Quote from: trained-pianist on 23:00:41, 10-03-2007
Thank you for pointing my mistakes. I am very greatful.
Dear t-p, I hate to correct people who are doing really well in what is their second (or third? fourth?) language. You are obviously very fluent and have a wonderful vocabulary. I love reading your posts. You don't really want red ink all over them do you? I don't correct all my little pupils' spelling mistakes as their imaginative stories would be ruined with petty corrections and they'd be very discouraged. (And before anyone tells me off for not correcting them, I do select some words to correct each time but my children are of such low ability they need lots of positive encouragement!)

Back to cabbage - I've just had red cabbage in a salad.


MJ
xx
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harmonyharmony
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« Reply #63 on: 23:40:29, 10-03-2007 »
Some lovely ideas for cabbage. I always find it a bit disappointing to boil up some beautiful Savoy cabbage, serve it up, bite into it, and oh - is that it? So thank you. I will be trying some of these ideas out.

Been planning this week's cooking.
There will definitely be a large fish pie at some stage. I've got some smoked fish in the freezer that's been saved up for this.
Tomorrow is going to be gnocchi (and no, I didn't make these myself. I'll try that one day, but that day isn't tomorrow) al forno (cheese sauce), which will do enough for two days (later on this week then).
I've got some lovely Roquefort that I'd like to have in a risotto. I'm also going to try to make some cannelini bean sausages according to a recipe by Nigel Slater, served with mashed potatoes.
Finally, a pasta dish along the lines of my tomato and lentil one described earlier in this thread will take me up to Friday night.
Saturday night I'm in Edgbaston and in the tender culinary care of my girlfriend.

So, it looks something like this:
SundayGnocchi al forno
MondayRoquefort Risotto
TuesdayLentil and tomato pasta
WednesdayCannellini sausages
ThursdayFish pie
FridayGnocchi al forno

Does anyone else plan their eating a week in advance? I tend to do that from time to time rather than religiously.
« Last Edit: 00:00:51, 11-03-2007 by harmonyharmony » Logged
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Andy D
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« Reply #64 on: 23:55:02, 10-03-2007 »
Quote from: harmonyharmony on 23:40:29, 10-03-2007
Does anyone else plan their eating a week in advance? I tend to do that from time to time rather than religiously.

Definitely not, my cooking is ingredient driven ie what have I got in the fridge, and what can I make with that?
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harmonyharmony
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« Reply #65 on: 00:02:46, 11-03-2007 »
How do you budget/shop? Is it a trawl around and finding stuff that you fancy?
I do that sometimes, but I'm beginning to realise that due to belt-tightening over the next few months, that's not going to be the way to go... More's the pity.  Sad
I'm going to splash out when I get back from the land of Brum on a dressed crab to make crab souffles a la Hairy Biker.
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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
MabelJane
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When in doubt, wash.
« Reply #66 on: 00:07:40, 11-03-2007 »
Quote from: Andy D on 23:55:02, 10-03-2007
Quote from: harmonyharmony on 23:40:29, 10-03-2007
Does anyone else plan their eating a week in advance? I tend to do that from time to time rather than religiously.

Definitely not, my cooking is ingredient driven ie what have I got in the fridge, and what can I make with that?
Which reminds me Andy, what was it that you found in your fridge to add to your cabbage soup?!!!  Roll Eyes
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trained-pianist
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« Reply #67 on: 09:17:36, 11-03-2007 »
I don't know why Irish people do not their like cabbage. I think it is because they way they used to cook it. They cook it to death in a pot with whatever meat and potatoes etc.
Cabbage is a very good vegetable and versatile and it is good for you. There is red cabbage. I use the red one for salads. One can steam cook cabbage (shredded and cut onions) in frying pan (like MabelJane suggested). Just put a little water and cover. After water is  gone put some fried onions and oil. One can put tomato paste. That goes well with sausages.
I have to prepare food for the whole week, or I have no time to cook. When normal people eat I work. I am going to cut my load to twice a  week and better practice myself.
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IgnorantRockFan
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« Reply #68 on: 09:45:02, 11-03-2007 »
I can't understand why anyone would want to cook cabbage. Cabbage should be eaten raw and crunchy with all its flavour intact. (Red cabbage is best.)

Same goes for carrots. Boiling carrots should be a criminal offense  Angry
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Allegro, ma non tanto
trained-pianist
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« Reply #69 on: 09:49:54, 11-03-2007 »
I agree, IgnorantRockFan. I like carrots and cabbage is good raw. Some people have more sensitive stomachs than others and they are more fussy.
One theory has it that we have to eat more raw vegetables. I like to talk about what is good for us.
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IgnorantRockFan
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« Reply #70 on: 10:02:01, 11-03-2007 »
Yes, I think cooking destroys some of the vitamins in vegetables so they are more good for you when raw.

But I have also read that some vegetables are better when cooked, because cooking changes some of the chemicals into better chemicals.

Everybody has a different theory!
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Allegro, ma non tanto
martle
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« Reply #71 on: 10:41:00, 11-03-2007 »
Quote from: IgnorantRockFan on 10:02:01, 11-03-2007
Yes, I think cooking destroys some of the vitamins in vegetables so they are more good for you when raw.

But I have also read that some vegetables are better when cooked, because cooking changes some of the chemicals into better chemicals.

Everybody has a different theory!

Indeed, IRF, and that applies to the interaction of ingredients too. The last thing you want to do with cabbage (or whatever) is cook it to a soggy and tasteless pulp. But stir-fry cabbage with some onions, garlic and juniper berries and its flavour is enhanced - not dominated by the other stuff at all. AND it's still crunchy if you don't overdo it!

Great thread, this!  Smiley
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Mary Chambers
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« Reply #72 on: 10:56:06, 11-03-2007 »
Red cabbage lightly cooked with onion, apples and a little cider or red wine is very good; so is shredded raw white cabbage with coarsely grated carrot and raisins (my mother used to make this when we were kids - the sweetness of the raisins made sure we ate it!)

Colcannon - cabbage and mashed potato combined, preferably with a bit of onion fried in butter - is an Irish dish that can now be bought ready-made, but like most things is better if you make it yourself.
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martle
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« Reply #73 on: 11:25:34, 11-03-2007 »
Delicious, Mary! Will try that apples and cider one - a good accompaniment to pork I should think (sorry, all you veggies out there!).
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BobbyZ
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« Reply #74 on: 13:19:09, 11-03-2007 »
Anyone have any good recipes for spinach ?
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