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Old 02-01-2015, 02:56 PM   #4861
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Yesterday was grated cauliflower "rice," a vegetarian "sausage" patty topped with a poached egg. I've been on a cauliflower rice kick this week...maybe it's me, but I prefer the purple cauliflower...I know it isn't supposed to taste different, but it seems to have less of that strong taste people don't like re: white cauliflower.
I've never tried cauliflower rice but I see it is quite simple. Does it have a good flavour or does that depend on other things, e.g. using some butter? I see recipes say 5 mins - still soft or with some bite?

I have a good recipe that sort of stir fries cauliflower florets (with softened onion and garlic), finished off by placing a lid over frying pan. Tasty.
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Old 02-01-2015, 02:59 PM   #4862
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I grated it, added some butter, nuked it for 1.5 minutes and then added soy sauce. I had read that cooking it with water turns it to mush. I had three heads of cauliflower leftover from testing some ideas for recipes, so thought...why not give the cauliflower rice a whirl
(nuking it keeps that "smell" that turns some people off to a minimum). Had it again last night with the last of the lamb chops I'd been "playing with" for recipes.
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Old 02-01-2015, 05:08 PM   #4863
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Quote:
Originally Posted by CWS4322 View Post
I grated it, added some butter, nuked it for 1.5 minutes and then added soy sauce. I had read that cooking it with water turns it to mush. I had three heads of cauliflower leftover from testing some ideas for recipes, so thought...why not give the cauliflower rice a whirl
(nuking it keeps that "smell" that turns some people off to a minimum). Had it again last night with the last of the lamb chops I'd been "playing with" for recipes.
Ah by 'nuked' I guess you mean microwave. Don't have that (by choice) but have seen recipe to stir fry it....about 5 mins hence why I asked should it be totally soft or with a bit of cruch? Guess it depends on choice.
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Old 02-02-2015, 08:23 AM   #4864
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Another snow day for the boys, So we are going to be super busy today and need a lot of energy as soon as this snow stops. So I cut 3 nice and fatty 10oz. rib eyes about 5/8" thick, dried and salt and peppered them, cooked them in the skillet, then cooked the eggs in another pan, then cooked some {pre seasoned and boiled} home fries in yet another pan, and in the 4th pan I toasted some buttered sour dough slices...

So needless to say we are all now stuffed full and there is a huge pile of dishes to clean, and its still snowing...

I am already thinking about lunch, is that bad?
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Old 02-03-2015, 06:45 PM   #4865
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Ah by 'nuked' I guess you mean microwave. Don't have that (by choice) but have seen recipe to stir fry it....about 5 mins hence why I asked should it be totally soft or with a bit of cruch? Guess it depends on choice.
It has a bit of "crunch" left. Didn't think to stir fry it.
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Old 02-03-2015, 06:57 PM   #4866
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good thing we had them steak and eggs this morning we just got home about 6am.. Long day for the kids I am ordering them chinese food for dinner, lol...
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Old 02-04-2015, 12:40 PM   #4867
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Two scrambled eggs mixed with quinoa and chopped spinach, a slice of toasted rye, and a Halo. Coffee.
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Old 02-04-2015, 01:13 PM   #4868
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Bacon and tomato omelette with toasted artisan bread. (Broke off some bits from a ham hock that I made a minestrone out of).
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Old 02-04-2015, 02:45 PM   #4869
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A slice of last night's pizza.
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Old 02-04-2015, 09:00 PM   #4870
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Three bowls (yes, I was hungry, they were small bowls, but I love this stew) of:


ISO: Norwegian Sailor Stew recipe
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