Subj : cauliflower
To   : DALE SHIPP
From : JIM WELLER
Date : Sun Oct 23 2022 23:46:00

-=> Quoting Dale Shipp to Jim Weller <=-

 DS> I am in a quandry as to how to pronounce Tso.

(t)Sow (as in female pig with just a hint of a "t" sound).

 DS> Most of the time I have avoided cauliflower side dishes in the
 DS> restaurants here in our villages.  They tend to barely cook it and
 DS> thus it comes out almost rare.

Tender, but firm, not mushy and with a bit of a bone in the stem is
perfect. 

 DS> I do not expect roasted cauliflower to be the same.

It should have crispy, browned, almost black tips.


 DS> Tonight I ran into an exception. The menu said cauliflower au
 DS> gratin. It was light on the cheese

Gratins are all about the grated bread crumbs. The cheese is strictly
optional, at least in France. North Americans almost always add
cheese, usually a lot of cheese.
 
 DS> that same restaurant is not doing creme brulee very well ...
 DS> the custard underneath is soupy instead of being a real custard.

I'm guessing insufficient egg yolks in the cream.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Savory Pork And Apple Stir Fry
 Categories: Chicken, Pork, Rice, Fruit, Nuts
      Yield: 4 Servings

      1 pk Rice-a-roni rice pilaf
  1 1/3 c  Apple juice or cider
      1 lb Boneless pork loin or
           Skinless chicken breast
           -halves
      1 ts Paprika
      1 ts Dried thyme
    1/2 ts Ground sage or
           Poultry seasoning
    1/2 ts Salt; optional
      2 tb Butter
      2 md Apples, cored; sliced
      1 ts Cornstarch
    1/3 c  Coarsely chopped walnuts

  Prepare Rice-A-Roni mix as package directs, substituting 1 cup
  water and 1 cup apple juice for all the water in directions. While
  Rice-A-Roni is simmering, cup pork into 1-1/2x1/4" strips. Combine
  seasonings; toss with meat. In second large skillet, melt butter
  over medium heat. Stir-fry meat 3-4 minutes or just until pork is
  no longer pink. Add apples; stir-fry 2-3 min. or until apples are
  almost tender. Add combined remaining 1/3 cup apple juice and
  cornstarch. Stir-fry 1-2 min. or until thickened to form glaze.
  Stir in nuts. Serve rice topped with pork mixture.

  From: Nancy Berry

MMMMM

Cheers

Jim


.... I don't hate the system, just the people ruining it.

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