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Old 10-09-2009, 07:30 AM   #11
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Originally Posted by GrillingFool View Post
I like fiddly. Slicing, dicing, measuring, mixing... that's my de-stress therapy.

I'll be trying this too.
Yes, you got the point,
preparing food can be a meditation,
pouring love, time, attention and care into nutrition can only be good!
Please let me know of the result ok?
Ciao
eiasu
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Old 10-09-2009, 08:46 AM   #12
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Quote:
Originally Posted by GrillingFool View Post
I like fiddly. Slicing, dicing, measuring, mixing... that's my de-stress therapy.

I'll be trying this too.
I agree. In fact, I did "fiddly" myself last night via Chinese Fried Rice. Lots of dicing of carrots, bok choy, onion, turkey ham, etc., etc. There's something very comforting about it.
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Old 10-09-2009, 09:40 AM   #13
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Are you sure you mean Tablespoons for the spice amounts? 16 US tablespoons is a cup--you have a cup of dried spices for 6 zucchini, which sounds like a lot.
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Old 10-10-2009, 06:00 AM   #14
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A US tablespoon is less than an Australian one, and I think similarly in Europe.

So maybe it would be useful if in addition to a Tablespoon measurement, etc, a gram/mls measurement is also offered in brackets. It makes international conversion a lot easier.
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Old 10-10-2009, 05:54 PM   #15
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Quote:
Originally Posted by Bilby View Post
A US tablespoon is less than an Australian one, and I think similarly in Europe.

So maybe it would be useful if in addition to a Tablespoon measurement, etc, a gram/mls measurement is also offered in brackets. It makes international conversion a lot easier.
And to answer to sparrowgrass also , yes are tablespoon and thatīs a dish quite spicy, that is also written in the book in the introduction that i have attached below:



Practical note:
  • tbsp is a level tablespoonful
  • tsp is a level teaspoonful
  • The recipes of this book are designed to serve 8 people.
  • The recipes of BuddhaHill are mainly hot and spiced,
    you can change the amount of spices according to your liking.
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Old 10-11-2009, 01:54 PM   #16
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First Good Luck on your cook book.
Second I find this recipe interesting enough to copy and hunt down some large zucchini and try it. Have you tried the stuffing in any other vegetables like peppers?
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Old 10-11-2009, 01:59 PM   #17
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Elf, while it's too late in the season this year, next season I plan on trying this recipe (cutting the ingredient amounts in half) using the small adorable round zucchinis that I had so much fun stuffing with bread stuffing, orzo stuffing, etc., this past summer. If you don't grow them yourself, many farmers markets carry them.
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Old 10-11-2009, 02:13 PM   #18
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Breezy Cooking I was planning to go to the Farmers Market this Saturday with hopes of finding end of the season bargains, but the local mega mart might have to do. Whole Foods some times surprises you on what they have. We have one of their largest stores here.
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Old 10-12-2009, 11:23 AM   #19
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Originally Posted by Elf View Post
First Good Luck on your cook book.
Second I find this recipe interesting enough to copy and hunt down some large zucchini and try it. Have you tried the stuffing in any other vegetables like peppers?
Hallo Elf,
thank you very much,
i did not know that was so unusual to find big Zucchini,
it changes a lot,
i am from Italy and you can easily find much bigger one of the ones that i find here in Germany where i am living now.
Anyway just for your request i have publiched the recipe of the love-filled red peppers,
you can find it here:
http://www.discusscooking.com/forums...tml#post855746
plese have a look and let me know!

ciao
eiasu
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