In article ,
"Dee Randall" wrote:

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?

I have the small fry daddy. No temp control.
It just plugs in and is ready to cook in about 8 minutes.

Fine rice flour that I've bought is always gritty. Is yours?

I've not found it to be so. It's very fine. I get it at the oriental
market.

I assume the
rice cooks and is not gritty after cooked.
Thanks,
Dee Dee

Works for me. :-)
So does corn starch or arrowroot.
--
Peace!
Om

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

In article ,
"Dee Randall" wrote:

"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.

It does flavor the rice, but I like that. :-)
I still add butter and sometimes other flavorings.
It's not unusual for me to throw in a bunch of stuff.
I pressure cook my rice and may add to the stock and rice mix:

Sliced celery
fine sliced carrots
sliced mushrooms
chopped onions
pressed garlic

as well as other herbs/flavorings and cook it all at once.
I'll often use minced herbs from the herb garden. I'm just not a fan of
plain "vanilla" rice with water.


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.

I use red wine pretty much only in sauces, and I prefer to use a dry
wine. Burgundy or merlot.
I make a mean garlic/ginger/sesame sauce with merlot when I deglaze a
pan with a little stock. It goes well on a lot of things.


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

Indeed. :-)
--
Peace!
Om

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

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!"

I agree 100%.

Bob M.

--Bryan

"aem" wrote in message
oups.com...
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.

Right. That is, I think, exactly what was wrong with this.
I love properly-prepared mashed potatoes, and while
cauliflower isn't my all-time favorite veggie, I have nothing
particularly against it, either. It's just the one thing trying to
play another that made the "mashed cauliflower potatoes"
a "never again" for me.

Bob M.

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
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. I still like cauliflower steamed.

I prefer it raw rather than steamed, unless it has a rich cheese sauce
over
it. Deep fried and tempura style are both delicious.

Yeah, I will tempura it, too - at least I will when I don't
have broccoli around instead. My absolute all-time-fave
tempura veggie is broccoli.

Bob M.

"OmManiPadmeOmelet" wrote in message
...
A better spud substitute that actually TASTES like potatoes is pureed
canned water chestnuts.

Hmmm... I guess I can see that, and it probably would be
a lot better. But that seems like it would make for a
pretty pricey substitute for the real thing.

Bob M.

On Tue 16 May 2006 10:42:14a, Thus Spake Zarathustra, or was it Bob Myers?


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
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. I still like cauliflower steamed.

I prefer it raw rather than steamed, unless it has a rich cheese sauce
over it. Deep fried and tempura style are both delicious.

Yeah, I will tempura it, too - at least I will when I don't
have broccoli around instead. My absolute all-time-fave
tempura veggie is broccoli.

My favorite tempura veggies are broccoli, green beans, and sweet potatoes.

--

Wayne Boatwright
__________________________________________________ ___________

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

Julia Child

"jj - rfc" wrote in message
...
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. ;-)


Maybe not the same recipe, but I had one where the whole head was steamed,
then coated with mayo, then bread crumbs on top of the whole thing. Then
baked. Steaming time depends on how well done you want your cauliflower, and
the baking time is just so it browns and gets a little crispy, IIRC.

Cut in wedges and serve.

You can go wild and use flavored bread crumbs, add your own spices, or add
some grated parmesan to the bread crumbs.

Seems to me that I liked it cold, too. This is one of those recipes that
sounds weird, but if you make it, no one will be able to figure out what the
topping is. Whether that's good or not, I don't know.

Donna

In article ,
"Bob Myers" wrote:

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
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. I still like cauliflower steamed.

I prefer it raw rather than steamed, unless it has a rich cheese sauce
over
it. Deep fried and tempura style are both delicious.

Yeah, I will tempura it, too - at least I will when I don't
have broccoli around instead. My absolute all-time-fave
tempura veggie is broccoli.

Bob M.

I used to say that too, until I tried asparagus....... ;-d
--
Peace!
Om

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

In article ,
"Bob Myers" wrote:

"OmManiPadmeOmelet" wrote in message
...
A better spud substitute that actually TASTES like potatoes is pureed
canned water chestnuts.

Hmmm... I guess I can see that, and it probably would be
a lot better. But that seems like it would make for a
pretty pricey substitute for the real thing.

Bob M.

Not if you get them at an Oriental market. :-)
They are cheap there.

Very.
--
Peace!
Om

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

In article ,
"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!"



Butter, salt, pepper, half-&-half, plus cream cheese or shredded mild
cheddar added to the pureed cauliflower make an amazing difference.
It's not exactly mashed potatoes, but it's a reasonable substitute.

gloria p

On Mon, 15 May 2006 14:00:26 -0700, 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!

I steam the cauliflower, with a couple/three peeled garlic cloves
added to the steamer basket.

When cooked, I dump it into a flat-bottomed pan, and add some salt,
pepper, and cream cheese. (I use around 1/2 oz cream cheese per
serving.) Sometimes I'll toss in a packet of Knorr chicken bouillon
powder.

Using a manual potato masher, mash/whip everything together, then keep
warm until serving time.

I find that you need to cook about twice as much cauliflower as you
would if you were just serving it unmashed. People tend to eat more of
it prepared this way. :-)

Jo Anne

That sounds like a good way to do mashed cauliflower!

This thread is making me hungry. When you've done your cauliflower
thang, will you let us know how it turned out please?

"Puester" wrote in message
...

In article ,
"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!"



Butter, salt, pepper, half-&-half, plus cream cheese or shredded mild
cheddar added to the pureed cauliflower make an amazing difference.
It's not exactly mashed potatoes, but it's a reasonable substitute.

gloria p
If your going to add all that, you might as well have potatoes.

They aren't that bad on their own it's what you add that makes them bad.

MoM

In article ,
"CHI-MUM" wrote:

"Puester" wrote in message
...

In article ,
"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!"



Butter, salt, pepper, half-&-half, plus cream cheese or shredded mild
cheddar added to the pureed cauliflower make an amazing difference.
It's not exactly mashed potatoes, but it's a reasonable substitute.

gloria p
If your going to add all that, you might as well have potatoes.

They aren't that bad on their own it's what you add that makes them bad.

MoM

Depends on whether or not you are low carbing.
Potatoes have a high glycemic index. They, and other high GI foods can
contribute to insulin resistance and the development of type II diabetes.

I don't eat potatoes.
--
Peace!
Om

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