On Mon 15 May 2006 04:06:20p, Thus Spake Zarathustra, or was it Dee
Randall?

But I wouldn't recommend it. At first, you're thinking, "gee, this
isn't too bad - you'd almost think it really was mashed potatoes." By
the time I'd finished the first (and only) helping, though, my
thoughts had turned to "never again." I suppose more work on it might
have improved things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more "who are you
trying to kid? Whatever this is, it's NOT potatoes!"

That's exactly how I felt when I tried the recipe using chicken broth
in mashed potatoes as a substitute for milk/cream and butter. UGH!
Never again.

Wayne Boatwright

Agreed.
I wanted some cabbage, DH isn't too fond of it, so I had some left-over
organic chicken broth, so I tried to make a soup out of it. I ate the
cabbage, he drank the broth. Good for both of us. We laughed about it;
since we were busy all day and had not had time to prepare a proper
meal, that it is amazing what tastes good when you're REALLY hungry.
But to me, chicken broth -- It's hard to accept no matter for whatever
reason. Whatever is cooked in/with chicken broth tastes just like
chicken broth.
Think I'll go have a piece of chocolate to clear the palate.
Dee Dee

Good choice!

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:

That's exactly how I felt when I tried the recipe using chicken broth in
mashed potatoes as a substitute for milk/cream and butter. UGH! Never
again.

Fair enought...but have you ever tried boiling the potatoes in stock
instead of water? Drain and mash as usual with cream/milk & butter, but
the flavor is soooo enhanced!!!

On Mon 15 May 2006 06:20:46p, Thus Spake Zarathustra, or was it Jude?

Wayne Boatwright wrote:

That's exactly how I felt when I tried the recipe using chicken broth in
mashed potatoes as a substitute for milk/cream and butter. UGH! Never
again.

Fair enought...but have you ever tried boiling the potatoes in stock
instead of water? Drain and mash as usual with cream/milk & butter, but
the flavor is soooo enhanced!!!

Yes, glad you asked. That's really good!

One of my favorite ways with mashed potatoes while minimizing the fat, is
using a very small amount of butter and plenty of buttermilk to reach the
right consistency. Nice tang.

--
Wayne Boatwright @¿@¬
_____________________

In article ,
"Bob Myers" wrote:

"Ranee Mueller" wrote in message
...
Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

Tried it once - as I recall, it was just a case of cooking
the hell out of some cauliflower, then running it through
the food processor to the desired consistency, along with
the usual "mashed potato" sorts of ingredients - a little
milk, some butter or margarine, salt, pepper, and so forth.

But I wouldn't recommend it. At first, you're thinking, "gee,
this isn't too bad - you'd almost think it really was
mashed potatoes." By the time I'd finished the first (and
only) helping, though, my thoughts had turned to "never
again." I suppose more work on it might have improved
things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"


Bob M.

While it's not spuds, I always enjoy it. ;-)

I steam mine in the nuker in a covered corningware and let cool a bit.

I then chop it up with a pastry chopper then add a little 1/2 and 1/2,
and go after it with the stick blender. It then goes back into the nuker
with butter and monterey jack cheese and blended smooth when it comes
out.

It's good, but I agree it's not spuds.

A better spud substitute that actually TASTES like potatoes is pureed
canned water chestnuts.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article .com,
"aem" wrote:

Bob Myers wrote:
[snip] ... but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Which doesn't mean cauliflower is not good, right? You just want
things not to try to fool you. I agree, which is one of the reasons I
like deep fried cauliflower. It's obviously cauliflower but it tastes
really good.

Cut cauliflower into florets. Bring at least two cups of oil to high
heat (350°F to 375°F) in a deep pot. Dredge cauliflower in the
seasoned flour, shake off loose excess, drop a few at a time into the
oil, remove to drain on paper when light golden brown. Immediately
season with salt and pepper. Serve hot. -aem

Oh yeah...... ;-d

Since I bought that deep fryer, I've also discovered the joys of deep
fried veggies! Medallions of summer squash, cauliflower, brocolli, and
even asparagus! I wet it with water first and dredge in spiced rice
flour or cornstarch, or arrowroot.

I salt it when it comes out of the fryer into the drainer.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article om,
"Jude" wrote:

Wayne Boatwright wrote:

That's exactly how I felt when I tried the recipe using chicken broth in
mashed potatoes as a substitute for milk/cream and butter. UGH! Never
again.

Fair enought...but have you ever tried boiling the potatoes in stock
instead of water? Drain and mash as usual with cream/milk & butter, but
the flavor is soooo enhanced!!!

I do that with rice. :-)
I NEVER use water to cook rice!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" wrote in message
...
In article .com,
"aem" wrote:

Bob Myers wrote:
[snip] ... but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Which doesn't mean cauliflower is not good, right? You just want
things not to try to fool you. I agree, which is one of the reasons I
like deep fried cauliflower. It's obviously cauliflower but it tastes
really good.

Cut cauliflower into florets. Bring at least two cups of oil to high
heat (350°F to 375°F) in a deep pot. Dredge cauliflower in the
seasoned flour, shake off loose excess, drop a few at a time into the
oil, remove to drain on paper when light golden brown. Immediately
season with salt and pepper. Serve hot. -aem

Oh yeah...... ;-d

Since I bought that deep fryer, I've also discovered the joys of deep
fried veggies! Medallions of summer squash, cauliflower, brocolli, and
even asparagus! I wet it with water first and dredge in spiced rice
flour or cornstarch, or arrowroot.

I salt it when it comes out of the fryer into the drainer.
--
Peace!
Om

Do you do them all at 360 or 375?
Fine rice flour that I've bought is always gritty. Is yours? I assume the
rice cooks and is not gritty after cooked.
Thanks,
Dee Dee

"OmManiPadmeOmelet" wrote in message
...
In article om,
"Jude" wrote:

Wayne Boatwright wrote:

That's exactly how I felt when I tried the recipe using chicken broth
in
mashed potatoes as a substitute for milk/cream and butter. UGH! Never
again.

Fair enought...but have you ever tried boiling the potatoes in stock
instead of water? Drain and mash as usual with cream/milk & butter, but
the flavor is soooo enhanced!!!

I do that with rice. :-)
I NEVER use water to cook rice!
--
Peace!
Om

Funny, our tastes are all so different. For myself, (not DH) I would never
use chicken stock to cook rice. Perhaps if a particular recipe specifically
called for it. It would taste like chicken & rice soup [without the soup
] even if I added herbs/spices.

Meat/chicken/fish flavored broths on/in various dishes tastes take on the
flavor of the meat/chicken/fish broth and dominates the dish. I feel the
same way about adding red wine.

It's nice to have a place to express my preferences in food.
Dee Dee

Ranee Mueller wrote:

Could someone tell me how to make the fake mashed potatoes?

I'm making pork adobado and sweet potato wedges and wanted to make
this to go with it. Cauliflower was cheap this week, so I bought a
bunch. Thank you!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/


I make something called cauliflower puff. You cook the cauliflower until
just tender. Then puree it with fresh breadcrumbs, grated cheese, cream,
an egg, dry mustard, Worcestershire sauce and salt to taste. The
resulting goo goes in the oven for 20 minutes or so until it's puffed up
a bit and golden.

I do it without the recipe, but if you want I can get out the book and
give you exact quantities.

Cauliflower and potato mashed together is not bad.

Christine

Bob Myers wrote:

Tried it once - as I recall, it was just a case of cooking
the hell out of some cauliflower, then running it through
the food processor to the desired consistency, along with
the usual "mashed potato" sorts of ingredients - a little
milk, some butter or margarine, salt, pepper, and so forth.

But I wouldn't recommend it. At first, you're thinking, "gee,
this isn't too bad - you'd almost think it really was
mashed potatoes." By the time I'd finished the first (and
only) helping, though, my thoughts had turned to "never
again." I suppose more work on it might have improved
things, but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Tried making "smashed cauliflower" once too - thought it might make a
nice change and would be a little less fattening than potatoes. Had
the unfortunate distinction of being the only recipe DH has ever
specifically requested me to never, ever make again. Although we both
do enjoy steamed cauliflower, the mashed version was truly
awful...right up there with overcooked Brussel sprouts. Waste of an
innocent vegetable.
Nancy T

Ranee Mueller wrote:
Could someone tell me how to make the fake mashed potatoes?


As near as I can tell, the original reason for this recipe was to supply
something that tastes like mashed potatoes to people who are trying to
avoid real potatoes, not to provide a tasty way of using up extra
cauliflower. It answers the letter of your question, not the spirit of
it. Still, here goes:


Combine in a sauce pot:


2 cups millet, rinsed in a strainer
6 cups water
4 cups cauliflower florets
2 Tblspoons butter or margerine
salt.


Bring to a boil, then lower to a simmer until water is absorbed and all
is soft-- about 45 minutes. Of all the grains, millet is the one that's
most likely to burn on the bottom of the pan so keep an eye on it to
check for scorching. Remove from heat. Mash. A potato ricer works
best, but a food processor would be O.K. too. Season with nutmeg, dill,
black pepper.


--Lia

On Mon 15 May 2006 07:54:48p, Thus Spake Zarathustra, or was it Dee
Randall?


"OmManiPadmeOmelet" wrote in message
...
In article om,
"Jude" wrote:

Wayne Boatwright wrote:

That's exactly how I felt when I tried the recipe using chicken
broth in mashed potatoes as a substitute for milk/cream and butter.
UGH! Never again.

Fair enought...but have you ever tried boiling the potatoes in stock
instead of water? Drain and mash as usual with cream/milk & butter,
but the flavor is soooo enhanced!!!

I do that with rice. :-)
I NEVER use water to cook rice!
--
Peace!
Om

Funny, our tastes are all so different. For myself, (not DH) I would
never use chicken stock to cook rice. Perhaps if a particular recipe
specifically called for it. It would taste like chicken & rice soup
[without the soup
] even if I added herbs/spices.

Meat/chicken/fish flavored broths on/in various dishes tastes take on
the flavor of the meat/chicken/fish broth and dominates the dish. I
feel the same way about adding red wine.

It's nice to have a place to express my preferences in food.
Dee Dee

I'm with you on that, Dee. Most of the time I don't want the added flavor.
The major exception is in risotto, which I dearly love.

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

I make a mashed cauliflower dish as well.
After steaming the cauliflower, I mash it, and add about 1 cup of
buttermilk, salt and pepper, then mix.
I then top it with shredded Gruyere cheese and bake until bubbly and
browned. I find it makes a good change from mashed potatoes.
I usually serve it with my pork roast.

Darren

One time on Usenet, "Nancy Young" said:
"aem" wrote

Bob Myers wrote:
[snip] ... but for me, it was a case of my eyes saying "oh,
boy - mashed potatoes!" while my taste buds were more
"who are you trying to kid? Whatever this is, it's NOT
potatoes!"

Which doesn't mean cauliflower is not good, right? You just want
things not to try to fool you. I agree, which is one of the reasons I
like deep fried cauliflower. It's obviously cauliflower but it tastes
really good.

I'll have to try this sometime.

That sounds really good. I hardly ever have cauliflower, but I
do like it a lot. I would love it deep fried or tempura style, too.
I have a recipe, I think, for it breaded and baked, it's a Hellmann's
mayonnaise recipe, I have meant to try that forever. I know, not
diet food.

Would you be willing to post it? Anything with mayonaisse has to
be good. ;-)

I still like cauliflower steamed.

I do too, then I mash it up and put a little butter, salt, and
pepper on it. But I don't try to tell myself it's mashed potatoes,
which I'm not overly fond of anyway...

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~

"Michael "Dog3" Lonergan" wrote in message
6.121...
"Dee Randall"
:

mega snippage for space

But to me, chicken broth -- It's hard to accept no matter for
whatever reason. Whatever is cooked in/with chicken broth tastes just
like chicken broth.
Think I'll go have a piece of chocolate to clear the palate.
Dee Dee

Dee Dee, I use house made stock for a ton of dishes. I find it enhances a
dish, especially for deglazing. I've never tried the broth thing that
Campbell's touts. My taters get milk, real butter and whatever else I'm
in
the mood for.

Michael


Michael, when you hear me complaining, it's probably that I used an organic
broth bought at TJ's or whatever, instead of my own homemade chicken broth.
I probably don't complain then.

I need to buy some chicken soon to get some 'real' chicken broth/stock.
Yuk I can still taste that from yesterday.
Thanks for writing -- I've just got to stop buying that stuff -- no, I don't
buy Campbell's anything. If DH does, I put it in the car and take it to
f-i-l's.
Dee Dee