Food photos.
- Thread starter Bmhughes89
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Harry Cobean
Executive Chef
correct k...it is a variety of cauliflower.so is the green one too.delicious steamed with the carrots & perfect with this dish imo.we enjoyed it anywayThe purple stuff looks like purple broccoli or cauliflower
Harry Cobean
Executive Chef
hmmmmmm,time for your tablet & a lie down l'il ladyWow, I have never seen purple cauliflower..I thought you may have dyed it
Addie
Chef Extraordinaire
In this country, we grow purple cauliflower as a fall plant for gardens for show and color. We don't eat it. At the end of September we remove all the summer flower plants and put in purple cauliflower.
In this country, we grow purple cauliflower as a fall plant for gardens for show and color. We don't eat it. At the end of September we remove all the summer flower plants and put in purple cauliflower.
Addie...so your purple cauli is just for show?
Can it be consumed though?
Harry Cobean
Executive Chef
same here addie! we plant ornamental cabbages too & use the long stemmed varieties in flower bouquets too.....very beautiful aren't they adds?In this country, we grow purple cauliflower as a fall plant for gardens for show and color. We don't eat it. At the end of September we remove all the summer flower plants and put in purple cauliflower.
i was a bit sceptical at first but as the chicken & sauce were quite beige i wanted to bang in some colour as well as flavour....hence the carrots.the purple cauli did have a distinct "nuttier" flavour to the common white.....phew!!
Harry Cobean
Executive Chef
blue spuds too.....very tasty!Too early for that sort of caper H
I have seen purple carrots here though...no dye involved
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,927
Some pictures of past dishes.
Easter Meat pie
Easter Meat pie
Purple was the original colour of carrots. The Dutch bread the orange ones to honour the Dutch royal family - it's their colour.Too early for that sort of caper H
I have seen purple carrots here though...no dye involved
Much like potatoes, every color of the rainbow in Peru/Bolivia, heck south America in general(the home of potatoes), but the color was bred out to be more "User friendly". . . not scary to people.
Harry Cobean
Executive Chef
yeah,well,you don't get the winters in ozz that we do up 'ere mate,my 'taters are blue from november to marchI must admit I have never seen blue potatoes
!!!
Harry Cobean
Executive Chef
told you msm,my laptop screen can't take much more lickin'
!!!
Now you're making me think of Billy Connolly.yeah,well,you don't get the winters in ozz that we do up 'ere mate,my 'taters are blue from november to march
Harry Cobean
Executive Chef
what a talent that man is......effing hilarious.Now you're making me think of Billy Connolly.
"so there was this drunken retired boxer on the last bus to east kilbride...every time the conductor rang the bell he jumped up and battered someone"............brilliant comedian!!
Harry Cobean
Executive Chef
Just for you tom!!
love liver,not had liver for ages,love chicken livers,toms thread about livers got me thinkin'....so,if you read this tom,cheers mate i cooked this last night & at less than one shiny british pound for 12ozs of pure meat is there better value than chicken livers?
CHICKEN LIVERS,SMOKED BACON,SINGLE CLOVE GARLIC HEAD,SHALLOTS & CHILLI IN BALSAMICO & WHITE WINE WITH SAFFRON ORZO PASTA.the balsamico gives it that dark,sticky sweet/sour coating that i love with liver
love liver,not had liver for ages,love chicken livers,toms thread about livers got me thinkin'....so,if you read this tom,cheers mate
i cooked this last night & at less than one shiny british pound for 12ozs of pure meat is there better value than chicken livers?CHICKEN LIVERS,SMOKED BACON,SINGLE CLOVE GARLIC HEAD,SHALLOTS & CHILLI IN BALSAMICO & WHITE WINE WITH SAFFRON ORZO PASTA.the balsamico gives it that dark,sticky sweet/sour coating that i love with liver
