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Old 12-13-2013, 07:49 PM   #11
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I learned this back when I was living on almost poverty wages. Then I continued to do it because they taste great and I see no reason to waste food.

You have to peel the stem first-----You'll be about to tell how deep easily .
Sometimes I just use a paring knife, start at the bottom and pull up. Sometimes I'll use a potato peeler.

Some store bought broccoli is tough. Usually the larger the stem, the tougher.
After it's peeled---- I cut the stems into chunks using a 'rolling cut' as the Chinese do.

It's also good slightly steamed and added to a salad. Just cut it into smaller chunks.
At the prices now for fresh veggies----- it's a great way to save money.

I do the same thing with asparagus. When there are those huge, honkin' stalks attached (which cost as much as the tips) I peel them and use them in various ways.

Some of life's lessons learned while living on a really low salary continue to make sense when the money is more plentiful.
You can do the same with cabbage. Cut out the large central "vein" of each leaf and cook the leafy part today and the stem part tomorrow - voila, 2 veg.

When my mother first started making "country" wines (ie made from fruit other than grapes) she started on pea pod wine. I was rather lively to put it mildly. Dad went and stood outside on the back door step to open the first bottle and pointed the bottle away from windows etc. When he started to release the cork it shot out of the bottle and over the fence into next door's garden - about 40 feet away!
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Old 12-13-2013, 08:02 PM   #12
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When my children were small they always enjoyed broccoli "coins."

They were made by peeling the stems, then slicing the stems fairly thin. Once sliced, I steamed them just a bit. Then I'd toss them into a hot pan with some butter and saute them until they browned a bit. Salted and peppered them, sometimes a little garlic powder.

They loved them.
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Old 12-14-2013, 11:09 AM   #13
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Broccoli coins! That a great idea.

And maybe some entrepreneur will make something like a small cookie cutter to scallop the edges, make triangles, simple shapes yada yada. There's a lot of money to be made out there folks!

(Waiting for somebody to post a link to a company that already sells them. LOL)
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Old 12-14-2013, 11:18 AM   #14
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Originally Posted by cave76 View Post
Broccoli coins! That a great idea.

And maybe some entrepreneur will make something like a small cookie cutter to scallop the edges, make triangles, simple shapes yada yada. There's a lot of money to be made out there folks!

(Waiting for somebody to post a link to a company that already sells them. LOL)
Ask and you shall receive:

Amazon.com: Stainless Steel Vegetable Cutters #K8444 "100% Made in Japan!!": Kitchen & Dining

Love using these with red peppers, broccoli stems, I've even stacked spinach leave to cut it for soup.
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Old 12-14-2013, 11:39 AM   #15
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Ask and you shall receive:


Throw down the gauntlet and someone will always pick it up.

I bet those are used for bento box foods. Somewhere I've seen a site with all the cute bento box ideas for kids in school.
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Old 12-14-2013, 11:45 AM   #16
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Found one----- for super-stylized obento boxes

Obento Pictures, Images & Photos | Photobucket
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Old 12-14-2013, 11:50 AM   #17
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Throw down the gauntlet and someone will always pick it up.

I bet those are used for bento box foods. Somewhere I've seen a site with all the cute bento box ideas for kids in school.
Yes, I have quite the Bento Box collection along with all the gadgets...there is a bento thread here somewhere.

Found it!

Bento Boxes
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Old 12-14-2013, 12:08 PM   #18
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Thanks, PF---- I can see it will take me quite a while to read all the posts and links there.
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Old 12-14-2013, 05:00 PM   #19
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Found one----- for super-stylized obento boxes

Obento Pictures, Images & Photos | Photobucket
If a mother has time to do all that there is something seriously wrong with her housekeeping - or she can manage on 30 minutes sleep in every 72 hours!
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Old 12-14-2013, 06:46 PM   #20
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They go fast once you get used to making them. Most good Bento ingredients are made ahead of time and frozen for quick set up. The elaborate Deco-Bento are really show pieces, not daily lunch fare.
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