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new fauxtatoes trick
We tried ricing our steamed cauliflower this evening. A _weird_ thing happened: before the cauliflower started pulping, vast quantities of water poured out. I didn't measure, but I'd estimate that the final volume of cauliflower pulp was about equal to the water removed. We liked the resulting coarse texture, but went ahead and pureed it anyway, we're working up a couple of recipes for thanksgiving. The result was thicker and starchier than plain pureed cauliflower, more potato like. We'll be trying the unpureed version under a spicy curry soon. We have two ricers (one for home, one for travel. Yes, we take a ricer with us when we visit friends. We've taken to leaving a few largish pots here and there around the country, so we don't have to carry them with us). Ricing the cauliflower with the small one (~8-10" handle) was hard work, using the larger one (~12-14" handle) was a piece of cake. I was pleased to find a new use for our ricers; we haven't made spaetzle for quite a while. Hack or slice cauliflower, boil or steam, then rice in batches: Squeeze over a sink until the pulp starts to extrude, drain water that's leaked up the top, rice the rest into a bowl, repeat. Whip with butter, salt, and pepper to taste. Serve with a half rack of smoked pork ribs, a couple of smoke pork sausages, fresh saurkraut, \ and a bottle of cheap red wine. Explain to me again how this is a "diet"? Martin 215/176/165 since 04/03 |
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