12-12-2006 11:18 AM - edited 12-12-2006 11:18 AM
One can just 'tear'(not cut) the breast meat into smaller bits and warm them in a freshly made sauce.
Message Edited by ziki on 12-20-200611:01 PM
12-27-2006 02:44 PM - edited 12-27-2006 02:44 PM
I wouldn't think of combining garlic with cauliflower.
A friend from Switzerland happened to call and I enthusiastically reported my kitchen experiments and as usually he made a stupid comment: "sounds like baby food". In a way he was right but I just didn't choose to see it in the same way :-)
I also made additional thin red book-marks, so now I have seven altogether,I need'em all, heheh
Message Edited by ziki on 12-27-200608:47 PM
12-28-2006 06:34 PM
I'm glad YOU called your friend's comment stupid so I don't have to. I love that recipe and think your friend is right in that babies might love it! I think purees and mashes like that are great, especially in winter and a sweet garlic flavor is wonderful with it. Thanks for sharing your experiences. We'll keep this thread open for a while so as people try recipes from Joy they can share their experiences...
12-28-2006 07:01 PM
75th Anniversary Edition
Joy of Cooking
12-28-2006 07:53 PM
Thanks for sharing your experiences. We'll keep this thread open for a while so as people try recipes from Joy they can share their experiences...
aye, with the thousand and something pages this thread must stay open for quite some time...but if necessary maybe it can be moved to the other forum where joy is also featured (along with the other cook books).
12-29-2006 10:59 AM
12-29-2006 02:19 PM
Hi Ziki, again you're on the ball. There's a forum open sometimes called "Classic Cookbooks" and these threads can move there. Hopefully Maggie and many of the other book club contributors will join us there as well.
yes that would be great...the 'behind the scene' folks keep shuffling the threads around so now and then I can't find it... but then it appears again....heheh.
12-29-2006 02:25 PM
For reasons of health or dietary preference, many individuals restrict their carbohydrate intake. We elected, in this edition, to include mashed cauliflower as a lower carbohydrate alternative to mashed potatoes. The garlic is a good addition, and I'm glad you tried the recipe. Thanks for sharing your experience.
I just want to tell you how fun these comments you make are. Who could otherwise imagine the concern that was actually given to each recipe...quite incredible!
The GI (glykemic index) became a big buzz but I think we do fine if we eat balanced food.
However, with mashed potatoes it is a bit tricky. When they are mashed one tends to eat more of them than if they are in another 'shape' I noticed.