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Old 01-16-2009, 10:45 PM   #21
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not that I'm a chef but a paste to me involves a mortar and pestle, grinding some chopped ginger root bulbs (base of a fresh ginger sprig) and perhaps a garlic clove to add more flavor........then no matter what the recipe says fry it in a bit of oil for about 30 seconds and then add everything else....the flavor and aroma are wonderful.........
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Old 01-16-2009, 11:09 PM   #22
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I like to grill it. Break into large florets, slather with some butter, salt, pepper and garlic.
Toss on a hot grill, roll it over every now and then, grill till it starts to get darkened.
Remove, place on aluminum foil large enough to make a pouch of it. Add some butter,
minced garlic, good dash of seasoning salt and nutmeg.
Wrap it up well and return to grill for 20 minutes or until tender.
Works OK in the oven too.

(It is also good in stir fry.)
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Old 01-16-2009, 11:14 PM   #23
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I cook cauliflower with some diced tomatoes and salt.
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