Text 31166, 87 rader
Skriven 2012-11-21 23:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: hard life 597
=====================
 > I like sprouts only when either paired with flavorsome fat
 > or caramelized, or both.
 JK> I guess sauteeing garlic in the oil, along with seasoning with S&P
 JK> does it for me.. I use only EVO these days.. if the flavor of olive oil
 JK> is too strong, I have diluted it with small amounts of canola oil but
 JK> there are few things that require that.

I tend to use regular oil for sauteing and then add EVOO for
flavor later. I read somewhere that the EVOO if not unfiltered
stands up okay to heat, but I still don't believe that.

 JK> Yes lots of eggs but somehwere in there, I dropped some egg yolks
 JK> (just a touch) in the egg whites for the angel food cake.. I tried
 JK> "saving" the lot of egg whites, but I'd read that's impossible to do..
 JK> truly this is the first time in my life that happened.. haha.. my
 JK> excuse is that Ron was yapping about some software problem at that
 JK> moment.. :)  So I had to start again somewhere around egg 6 or 7..

I hope you used the tainted whites for something, maybe an
omelet or a nasty "healthy carbonara"? As far as getting rid
of yolk, sometimes you can catch it (eggshell is a decent
scooper, better than just about any utensil), but you have
to be really careful, because the slightest bit of fat will
prevent your whites from getting full volume when beaten.
 
 > I made some not too long ago but lacked both garlic and pepper
 > flakes - substituted powdered both. Big mistake.
 JK> I agree there.. you can add garlic powder, but using it by itself
 JK> doesn't work in my experience.. I guess I was in a position to try it
 JK> alone once myself <grin>

Guess where I was.

 > Though it's lower in lactose, it still has some. I also
 > don't care for the taste of it.
 JK> Really.. wow.. It is very sharp if you get a good one, but I
 JK> understand it's all a matter of taste.  I always make sure I get one
 JK> imported from Italy..I figure you do as well as otherwise it would be
 JK> named "kraft" lol 

The only cheese starting with P that I like is Parmesan,
and that in moderation. Pepper jack is okay, but talk about
tons of lactose.

 >> The saddest thing for me though is that the best agli'olio is made
 >> with about a cup of pasta water.. and guess what.. gluten-free pasta
 >> water is horrid!.. doesn't work at all..  so I use some very light
 >> stock if I have it around.  Works somewhat :(
 > I'm just guessing here, but why not try warmed almond milk?
 JK> Hmm.. my Agli'olio isn't a "white" sauce so I guess if I got past the
 JK> color, it could work Lol..

Nobody's agli'olio is a white sauce, but there are times when
a little experimentation is permissible. Further, if you put a
ton of cheese on it (I of course don't) that would disguise the
whiteness a bit.

Brussels sprouts with salt pork and pignoli
cat: veg
servings: 6

1 kg Brussels sprouts
150 g salt pork, julienned
80 g pignoli
20 g butter
1 shallot, minced
s&p

Choux de Bruxelles aux pignons et lardons

Trim and clean the sprouts. Cut a cross in the bottom
of each. Blanch 5 min in boiling water. Drain.

Put another pot of salted water on to boil, and boil
the sprouts another 10 min and drain again.

Wilt the salt pork in the butter for 4 min. Add the
shallots and cook another minute. Add the pignoli and
finally the sprouts. Toss and season. Cook 10 more
min. Serve with meat dishes.

Le bon accord : un chinon (Rouge, Val de Loire)
Source : CuisineAZ.com
Posted to NCE Oct 11 2004
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)