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#1
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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 |
#2
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new fauxtatoes trick
What exactly is "ricing"? I have never heard of this before.
"Martin Golding" wrote in message news 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 |
#3
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new fauxtatoes trick
"shutterbug" wrote in message
news:R7Lrb.14686$oB3.6826@lakeread03.. What exactly is "ricing"? I have never heard of this before. Look at this OXO Good Grips (Id buy an OXO HOUSE if they made one!) Ricer and find out! https://www.oxo.com/catalog/product_...049&page=1&cat egory_id=00001040 -- preesi My Personal Site http://mywebpages.comcast.net/preesi/Begin.html (Hear me Bitch, Moan and Complain, Cook One of My Recipes, Play One of My Games, Peruse My Links THEN Sign My Guestbook Dagnammit!) http://www.PetitionOnline.com/Splenda1/petition.html (Sign the Low Carb Splenda Petition-Get Liquid Splenda on the Market!) http://www.dietbites.com/south-beach-diet.html (Why The South Beach Diet Is a FAD!) |
#4
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new fauxtatoes trick
Well at some point in the history of food, the word *diet* became
*******ised to mean *eating in a manner to lose weight*.. the actual definition of the word *diet* simply encompasses *what you eat*, as a noun... not a verb as it is used too often now. I prefer to not consider myself *dieting*.. my *diet* now consists of food that are healthier for me and make me feel better. Loosing weight is just a side effect, lol. Teeb "Martin Golding" wrote in message news Explain to me again how this is a "diet"? Martin 215/176/165 since 04/03 |
#5
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new fauxtatoes trick
On Mon, 10 Nov 2003 08:01:34 +0000, Preesi wrote:
"shutterbug" wrote in message news:R7Lrb.14686$oB3.6826@lakeread03.. What exactly is "ricing"? I have never heard of this before. Look at this OXO Good Grips (Id buy an OXO HOUSE if they made one!) Ricer and find out! https://www.oxo.com/catalog/product_...ry_id=00001040 In case it isn't clear from the picture, a ricer is a device that presses things (usually potatoes) through a number of small (usually about 1/8th inch-ish) holes. In my previous life, ricers made perfect texture mashed potatoes from unpeeled boiled potatoes and easy spaetzle from squishy noodle dough. Martin -- Martin Golding | If you boil it, they will come. DoD #236 BMWMOA #55952 SMTC #2 | |
#6
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new fauxtatoes trick
Martin Golding wrote:
In case it isn't clear from the picture, a ricer is a device that presses things (usually potatoes) through a number of small (usually it looks like the big brother or grand daddy of a garlic press -- Kitty =^..^= 168/156.6/130 - November Goal 155 17 September 03 caloric needs visit http://www.femalemuscle.com/nutrition/calculate.html |
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