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Old 08-15-2012, 01:58 PM   #31
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Originally Posted by Greg Who Cooks View Post
i had been wondering what the green things were,think i missed it in the ingredient list.did you ever notice how the shape looks fractal,kind of mandelbrot?spiraling in getting smaller and smaller

what were the purple things? i couldn't figure that out
i knew you'd know i was kidding/teasing,and i know you're a good sport,but i think i'm suck in lc for this topicyou have a very condensed style,and sure you appreciate parody as humor
surrealist broccoli? there's a thought greg.looking at cerises' pic it did remind me of some sort of microbe under a microscope,now i see either a green space capsule on re entry...the leaves are the flames or the spiral cutter on the front of one of those burrowing machines out of "journey to the centre of the earth"or an onion top roof off the kremlin.....oh boy...the lads are going to have a field day with me!!
the purple things were just purple cauliflower,steamed them so that they held their colour,but i steam most of me veg anyway.posted a link for hoot to get seeds.
i do indeed greg.....spotted the lack of caps shift straight away.....the trick is never to become a parody of oneself buddy.......!!
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Old 08-15-2012, 06:19 PM   #32
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i never knew there was purple cauliflower!

cauliflower is one of the very few vegetables i dislike
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Old 08-15-2012, 06:22 PM   #33
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I like cauliflower. I'm intrigued by a purple strain that keeps its color when cooked, most lose their color, even if steamed AFAIK. It would be beautiful in a raw veg tray.
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Old 08-15-2012, 10:43 PM   #34
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I love cauliflower, too - I've been buying and steaming purple (and orange) cauliflower for several years and have never had it change color....? It does get a little darker, though. I think I have an old pic of some steamed, I'll look for it - but it might be gone by now.
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Old 08-16-2012, 02:28 AM   #35
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Harry......I think that Chef Michel Roux Jr would be proud of you, and it is "pretty".
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Old 08-16-2012, 02:52 AM   #36
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I love cauliflower, too - I've been buying and steaming purple (and orange) cauliflower for several years and have never had it change color....? It does get a little darker, though. I think I have an old pic of some steamed, I'll look for it - but it might be gone by now.
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Originally Posted by Dawgluver View Post
I like cauliflower. I'm intrigued by a purple strain that keeps its color when cooked, most lose their color, even if steamed AFAIK. It would be beautiful in a raw veg tray.
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Originally Posted by Greg Who Cooks View Post
i never knew there was purple cauliflower!

cauliflower is one of the very few vegetables i dislike
cauliflower is one of my all time faves.....love it in curry,cauliflower cheese...yum & finely sliced on the mandolin & fried...heaven.
if you want yellow cauli then just put some turmeric in the boiling water with white cauli....the taste works well with the cauli too.
as i said earlier,i steam most of my veg & as you say cheryl i'm sure that has a lot to do with the colour holding or maybe you've just been unlucky with the variety you used dawg?
try frying it greg,it does take on a different flavour mate
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Old 08-16-2012, 02:54 AM   #37
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Harry......I think that Chef Michel Roux Jr would be proud of you, and it is "pretty".
thanks somebunny....as long as m roux jnr doesn't sue my ass for hijacking his receep that's fine!!
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Old 09-01-2012, 07:44 PM   #38
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Originally Posted by Greg Who Cooks View Post
i never knew there was purple cauliflower!

cauliflower is one of the very few vegetables i dislike
I had never seen it either Greg
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Old 09-01-2012, 08:23 PM   #39
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I had never seen it either Greg
Have you tried it raw?
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Old 09-02-2012, 01:25 AM   #40
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No, I have ever only eaten cauliflower cooked Taxy
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Harry's waterbath chicken there is nothing new about "sous vide" my fellow gastronauts,french chefs have been cooking food in waterbaths for centuries.originally,and occasionally now they use pigs bladders.i saw michel roux jnr cook this on tv & have always wanted to have a go.it is served at la gavroche in london & cooked in a pigs bladder,the chicken is poulet de bresse & they use truffles.i can only dream of dining at gavroche,can't afford bresse chicken or truffles & you try buying a dried pigs bladder:ermm:! i used a cooking quality food bag [COLOR=Red]DO NOT USE ANY PLASTIC/POLYTHENE BAG THAT DOESN'T SAY IT IS SAFE FOR COOKING[/COLOR][COLOR=Black],a corn fed f/range chicken[/COLOR] & chestnut mushrooms/truffle flavoured oil.it is the best tasting/most moist chook i have ever eaten.my ingredients for two people were: a)1.2kilo(2.25-2.50lb)corn fed free range chook b)2 or 3 chestnut mushrooms c)35 grms(about 2ozs)dried porcini mushrooms d)truffle flavoured oil e)2 chicken stock gel pots f)madeira,marsala or olorosso sherry...i used sherry g)double(heavy)cream THE METHOD 1)boil a kettle,allow water to cool a bit & pour over porchini's in a jug.about 500ml(0.75pint) 2)snip of wing tips,trim legs to knee joint & truss chicken well.you don't want a leg end or wing tip puncturing the bag 3)carefully slide fingers between breast meat & skin to loosen skin from meat. 4)mandolin/slice fresh mushrooms in wafer thin slices & drizzle with truffle oil 5)slide slices of mushroom between skin & breast 6)pour porcini's through a sieve lined with kitchen paper to catch grit,into a jug 7)pop the chicken,half the porcini's,a stock gel pot,a glug of your booze & a glug of porcini liquid in the bag & tie up tightly with string. 8)gently lower into barely boiling water then cook with lid on,turning bag occasionally for 1.25/1.5 hours.the water must only barely bubble a teensy weensy bit,so only just simmering.that is the art of sous vide. 8)while chook is cooking boil to reduce the reserved porcini liquid with the second stock pot,add a splash of booze,a glug of cream,simmer til shiny & coats the back of a spoon. 9)take chook out of bag,rest 10 mins,carve into portions not slices,pour over cream sauce,serve with veg of choice.i steamed baby carrots,colourful brassicas & put some girolle's in the sauce. if you don't fancy doing the skin/meat/sliced mushroom thing then don't! just miss that bit out sous vide?schmoo vide!! 3 stars 1 reviews
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