Food

[Henry Krinkle]

Ketchup and green cayenne hot sauce. I did not grow the apples that were used in the ketchup.

[geoffbot]

79158[/ATTACH]

Phoney.

[Henry Krinkle]

Phoney.

+

Yup, guilty as charged...

[Raza]

That's not exactly true, or doesn't have to be. A lot of my baking is random. When I make potato bread,for instance, I boil an unregulated amount of potatoes and then add things by feel. I rarely bake the same bread the same way twice and almost never use a recipe.

Don't you end up with more bread than you meant to have?

[Henry Krinkle]

Don't you end up with more bread than you meant to have?

Well, it never goes bad, so I guess not. I generally have a pretty good notion of roughly how much it will be. Once in a while things go awry and I end up with an extra loaf, but that's pretty rare.

[geoffbot]

Bizarrely I think this is the first time I've ever had 2 plates like this. I like it

[CanadianStraps]

Bbq blasted tuna with cauliflower rice 'risotto' for dinner yesterday.

[Raza]

Bbq blasted tuna with cauliflower rice 'risotto' for dinner yesterday.

How did you make the cauliflower risotto?

[CanadianStraps]

It's not much of a culinary tour de force. I eat a fair amount of cauliflower rice because it's good, versitile, and my body simply prefers (not to mention that cauliflower can be afforded again) it to real rice (which I do eat and adore). Break a cauliflower up in chunks and zap it in the food processor with whole garlic cloves. Pulse only and depending on the size of the cauliflower do it in 2 or 3 batches so everything gets evenly processed. I honestly dont remember exactly how I seasoned it but it would have just been standard vegetable seasonings including s&p. Slice a handful of creminis and mince a white onion and saute that until well sweated, then add the rice. I like to retain a crumbly texture and I find sauteing it dry works best. No oil or butter, etc, just add it to a medium hot pan and move it often until done. When mostly cooked i move it all to the periphery of the pan and drop a few triangles of laughing cow in the centre and a pat of butter. As it all loosens up i work it into the rice by just gradually stirring it into the middle. Once done i usually add a wee splash of milk to slightly cream and loosen it. Voila. Just chopped green onion after plating.

[geoffbot]

Where the hell have you been?