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Old 05-09-2005, 02:29 PM   #1
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Basil Edamame

These were so simple and amazingly wonderful.

Just buy already shelled edamame and heat slightly in microwave. When done pour on basil-flavored olive oil.

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Old 05-09-2005, 02:29 PM   #2
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Oh yummmy! Sounds like a great afternoon snack.
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Old 05-11-2005, 12:51 PM   #3
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They are surprisingly good - good with before dinner drinks.
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Old 05-12-2005, 12:13 PM   #4
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What is edamame? I tried looking it up (a dictionary on Yahoo) and it said there was no such word.
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Old 05-12-2005, 12:18 PM   #5
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Quote:
Originally Posted by Foodfiend
What is edamame? I tried looking it up (a dictionary on Yahoo) and it said there was no such word.
They are soy beans. They are absolutely delicious and addictive.
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Old 05-12-2005, 02:31 PM   #6
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They can be found in the frozen section of grocery stores and also in the produce section - usually with some organic and meatless stuff. They can be served whole and you pop them into your mouth right out of the shell, or you can buy them shelled. I used the shelled.

Here are a few sources for a good description:
http://www.google.com/search?hl=en&l...define:Edamame
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Old 05-13-2005, 02:23 PM   #7
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Ahh. Thank you very much. I was going nuts trying to figure out what it was.
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Old 05-13-2005, 10:13 PM   #8
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Soybeans are pretty versatile. If you're hosting a dinner or cocktail party and you want to use them as appetizers, a cool thing to do is to make 3-4 different kinds using different flavored oils. Besides basil oil, these others would work well:


Chili Oil
Roasted Garlic Oil
Truffle Oil
Wasabi Oil
Curry Oil
Vanilla Bean Oil
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Old 05-14-2005, 01:25 PM   #9
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Thanks ironchef - they all sound great - now I just need to find the oils
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Old 05-14-2005, 06:04 PM   #10
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Except for the Roaste Garlic Oil and the Truffle Oil, the rest are pretty simple to make. Just be sure that you use a neutral flavored oil such as grapeseed or canola. Extra light Olive Oil works fine as well.

For the curry/chili oil, use 1/2 cup of curry or chili powder to 1 cup of oil. Whisk it together, and let it sit at least overnight. The powder will drop to the bottom and you can use the oil which will come to the top. The longer you let it sit, the more pungent in flavor it will become. You can just add more oil to the mixture as you use it too. Just be sure that you keep it in an airtight container in the fridge to prevent any spoilage or bacterial growth.

For the vanilla bean oil, use 3 split vanilla beans per every 1 cup of oil and use the same method above.

For the wasabi oil, use 2 Tbsp. wasabi + water to make a thick paste. Whisk in one cup of oil and use the same method above.
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