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new fauxtatoes trick



 
 
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  #1  
Old November 10th, 2003, 08:43 AM
Martin Golding
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Default 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  
Old November 10th, 2003, 01:03 PM
shutterbug
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Posts: n/a
Default 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  
Old November 10th, 2003, 02:01 PM
Preesi
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Default 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

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  #4  
Old November 10th, 2003, 02:44 PM
Teeb
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Default 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  
Old November 15th, 2003, 12:38 AM
Martin Golding
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Posts: n/a
Default 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  
Old November 17th, 2003, 06:35 AM
Qilt
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Posts: n/a
Default 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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