I'm having someone over for dinner Saturday, and I want to make
something new. Don't worry -- I do that a lot. Generally the first
time I make something it's guaranteed to turn out well since I'm paying
attention to the recipe! Then on repeats I get sloppier.

Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
name it. I want to make a chicken with almonds stir fry, but I've never
done that before, so I may need some guidance. I do a lot of stir
fries, so I'm not starting from scratch. I'm just trying to figure out
what to put in it besides chicken, almonds (slivered?), chicken stock,
fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.

What would you have in there, too? Scallions?

There will be another dish, probably a dark green vegetable like Chinese
broccoli stir fried, and of course rice (for my dinner partner, although
I'll probably have a little bit). Jasmine tea to drink.

Ideas?

Thanks!

Priscilla

"Peppermint Patootie" > wrote in message
news
> I'm having someone over for dinner Saturday, and I want to make
> something new. Don't worry -- I do that a lot. Generally the first
> time I make something it's guaranteed to turn out well since I'm paying
> attention to the recipe! Then on repeats I get sloppier.
>
> Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> name it. I want to make a chicken with almonds stir fry, but I've never
> done that before, so I may need some guidance. I do a lot of stir
> fries, so I'm not starting from scratch. I'm just trying to figure out
> what to put in it besides chicken, almonds (slivered?), chicken stock,
> fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
>
> What would you have in there, too? Scallions?
>
> There will be another dish, probably a dark green vegetable like Chinese
> broccoli stir fried, and of course rice (for my dinner partner, although
> I'll probably have a little bit). Jasmine tea to drink.
>
> Ideas?
>
> Thanks!
>
> Priscilla

Maybe some diagonally sliced celery and a few carrot slices?

Peppermint Patootie > wrote:
: I'm having someone over for dinner Saturday, and I want to make
: something new. Don't worry -- I do that a lot. Generally the first
: time I make something it's guaranteed to turn out well since I'm paying
: attention to the recipe! Then on repeats I get sloppier.

: Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
: name it. I want to make a chicken with almonds stir fry, but I've never
: done that before, so I may need some guidance. I do a lot of stir
: fries, so I'm not starting from scratch. I'm just trying to figure out
: what to put in it besides chicken, almonds (slivered?), chicken stock,
: fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.

: What would you have in there, too? Scallions?

: There will be another dish, probably a dark green vegetable like Chinese
: broccoli stir fried, and of course rice (for my dinner partner, although
: I'll probably have a little bit). Jasmine tea to drink.

: Ideas?

: Thanks!

How about sweet red peppers? It woudladd a different texure and flavor.

Wendy
: Priscilla

Peppermint Patootie wrote:
> I'm having someone over for dinner Saturday, and I want to make
> something new. Don't worry -- I do that a lot. Generally the first
> time I make something it's guaranteed to turn out well since I'm paying
> attention to the recipe! Then on repeats I get sloppier.
>
> Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> name it. I want to make a chicken with almonds stir fry, but I've never
> done that before, so I may need some guidance. I do a lot of stir
> fries, so I'm not starting from scratch. I'm just trying to figure out
> what to put in it besides chicken, almonds (slivered?), chicken stock,
> fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
>
> What would you have in there, too? Scallions?
>
> There will be another dish, probably a dark green vegetable like Chinese
> broccoli stir fried, and of course rice (for my dinner partner, although
> I'll probably have a little bit). Jasmine tea to drink.
>
> Ideas?
>
> Thanks!
>
> Priscilla
I'm looking at a favorite Chinese cookbook. Their recipe contains ginger
root, green onions, green pepper and bamboo shoots. Personally, I think
a little broccoli would be a nice addition to the stir fry.

In article >,
Janet Wilder > wrote:

> Peppermint Patootie wrote:
> > I'm having someone over for dinner Saturday, and I want to make
> > something new. Don't worry -- I do that a lot. Generally the first
> > time I make something it's guaranteed to turn out well since I'm paying
> > attention to the recipe! Then on repeats I get sloppier.
> >
> > Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> > name it. I want to make a chicken with almonds stir fry, but I've never
> > done that before, so I may need some guidance. I do a lot of stir
> > fries, so I'm not starting from scratch. I'm just trying to figure out
> > what to put in it besides chicken, almonds (slivered?), chicken stock,
> > fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
> >
> > What would you have in there, too? Scallions?
> >
> > There will be another dish, probably a dark green vegetable like Chinese
> > broccoli stir fried, and of course rice (for my dinner partner, although
> > I'll probably have a little bit). Jasmine tea to drink.
> >
> > Ideas?
> >
> > Thanks!
> >
> > Priscilla
> I'm looking at a favorite Chinese cookbook. Their recipe contains ginger
> root, green onions, green pepper and bamboo shoots. Personally, I think
> a little broccoli would be a nice addition to the stir fry.

I'm probably doing Chinese broccoli as a separate dish, but scallions,
peppers, and bamboo shoots sound good. I also have most of them on hand!

Thanks.

PP

In article >,
"W. Baker" > wrote:

> Peppermint Patootie > wrote:
> : I'm having someone over for dinner Saturday, and I want to make
> : something new. Don't worry -- I do that a lot. Generally the first
> : time I make something it's guaranteed to turn out well since I'm paying
> : attention to the recipe! Then on repeats I get sloppier.
>
> : Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> : name it. I want to make a chicken with almonds stir fry, but I've never
> : done that before, so I may need some guidance. I do a lot of stir
> : fries, so I'm not starting from scratch. I'm just trying to figure out
> : what to put in it besides chicken, almonds (slivered?), chicken stock,
> : fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
>
> : What would you have in there, too? Scallions?
>
> : There will be another dish, probably a dark green vegetable like Chinese
> : broccoli stir fried, and of course rice (for my dinner partner, although
> : I'll probably have a little bit). Jasmine tea to drink.
>
> : Ideas?
>
> : Thanks!
>
> How about sweet red peppers? It woudladd a different texure and flavor.
>
> Wendy
> : Priscilla

Yes, I'm thinking them, scallions, and bamboo shoots now.

Thanks!

PP

In article >,
"Cheri" > wrote:

> "Peppermint Patootie" > wrote in message
> news
> > I'm having someone over for dinner Saturday, and I want to make
> > something new. Don't worry -- I do that a lot. Generally the first
> > time I make something it's guaranteed to turn out well since I'm paying
> > attention to the recipe! Then on repeats I get sloppier.
> >
> > Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> > name it. I want to make a chicken with almonds stir fry, but I've never
> > done that before, so I may need some guidance. I do a lot of stir
> > fries, so I'm not starting from scratch. I'm just trying to figure out
> > what to put in it besides chicken, almonds (slivered?), chicken stock,
> > fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
> >
> > What would you have in there, too? Scallions?
> >
> > There will be another dish, probably a dark green vegetable like Chinese
> > broccoli stir fried, and of course rice (for my dinner partner, although
> > I'll probably have a little bit). Jasmine tea to drink.
> >
> > Ideas?
> >
> > Thanks!
> >
> > Priscilla
>
> Maybe some diagonally sliced celery and a few carrot slices?

Interesting. Let me think about those. I like carrots for color, but
I'm going to use some colored peppers. Hmmmm.

PP

Peppermint Patootie > wrote:
> I'm having someone over for dinner Saturday, and I want to make
> something new. Don't worry -- I do that a lot. Generally the first
> time I make something it's guaranteed to turn out well since I'm paying
> attention to the recipe! Then on repeats I get sloppier.
>
> Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> name it. I want to make a chicken with almonds stir fry, but I've never
> done that before, so I may need some guidance. I do a lot of stir
> fries, so I'm not starting from scratch. I'm just trying to figure out
> what to put in it besides chicken, almonds (slivered?), chicken stock,
> fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
>
> What would you have in there, too? Scallions?
>
> There will be another dish, probably a dark green vegetable like Chinese
> broccoli stir fried, and of course rice (for my dinner partner, although
> I'll probably have a little bit). Jasmine tea to drink.
>
> Ideas?
>
> Thanks!

Sounds like a plan, PP. Some green onion should be good. Maybe some snow
peas. too. If you Google on [stir- fried chicken almondine recipe], check
out BigOven.

BTW Chinese broccoli is the only kind I like. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"W. Baker" > wrote:
> Peppermint Patootie > wrote:
> : I'm having someone over for dinner Saturday, and I want to make
> : something new. Don't worry -- I do that a lot. Generally the first
> : time I make something it's guaranteed to turn out well since I'm paying
> : attention to the recipe! Then on repeats I get sloppier.
>
> : Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> : name it. I want to make a chicken with almonds stir fry, but I've
> : never done that before, so I may need some guidance. I do a lot of
> : stir fries, so I'm not starting from scratch. I'm just trying to
> : figure out what to put in it besides chicken, almonds (slivered?),
> : chicken stock, fresh ginger, garlic, a little corn starch, and peanut
> : oil to cook it in.
>
> : What would you have in there, too? Scallions?
>
> : There will be another dish, probably a dark green vegetable like
> : Chinese broccoli stir fried, and of course rice (for my dinner partner,
> : although I'll probably have a little bit). Jasmine tea to drink.
>
> : Ideas?
>
> : Thanks!
>
> How about sweet red peppers? It woudladd a different texure and flavor.

Or Serranos?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

On Wed, 21 Jan 2009 15:52:12 -0500, Peppermint Patootie wrote
(in article >):

> I'm having someone over for dinner Saturday, and I want to make
> something new. Don't worry -- I do that a lot. Generally the first
> time I make something it's guaranteed to turn out well since I'm paying
> attention to the recipe! Then on repeats I get sloppier.
>
> Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> name it. I want to make a chicken with almonds stir fry, but I've never
> done that before, so I may need some guidance. I do a lot of stir
> fries, so I'm not starting from scratch. I'm just trying to figure out
> what to put in it besides chicken, almonds (slivered?), chicken stock,
> fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
>
> What would you have in there, too? Scallions?
>
> There will be another dish, probably a dark green vegetable like Chinese
> broccoli stir fried, and of course rice (for my dinner partner, although
> I'll probably have a little bit). Jasmine tea to drink.
>
> Ideas?
>
> Thanks!
>
> Priscilla

I usually add mushrooms to everything, but especially to chicken.

TaniO

In article nk.net>,
TaniO > wrote:

> On Wed, 21 Jan 2009 15:52:12 -0500, Peppermint Patootie wrote
> (in article >):
>
> > I'm having someone over for dinner Saturday, and I want to make
> > something new. Don't worry -- I do that a lot. Generally the first
> > time I make something it's guaranteed to turn out well since I'm paying
> > attention to the recipe! Then on repeats I get sloppier.
> >
> > Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> > name it. I want to make a chicken with almonds stir fry, but I've never
> > done that before, so I may need some guidance. I do a lot of stir
> > fries, so I'm not starting from scratch. I'm just trying to figure out
> > what to put in it besides chicken, almonds (slivered?), chicken stock,
> > fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
> >
> > What would you have in there, too? Scallions?
> >
> > There will be another dish, probably a dark green vegetable like Chinese
> > broccoli stir fried, and of course rice (for my dinner partner, although
> > I'll probably have a little bit). Jasmine tea to drink.
> >
> > Ideas?
> >
> > Thanks!
> >
> > Priscilla
>
> I usually add mushrooms to everything, but especially to chicken.

I often do, too, but this feels like first time around I'm going to
avoid the mushroom texture.

Thanks!

PP

In article >,
Nick Cramer > wrote:

> "W. Baker" > wrote:
> > Peppermint Patootie > wrote:
> > : I'm having someone over for dinner Saturday, and I want to make
> > : something new. Don't worry -- I do that a lot. Generally the first
> > : time I make something it's guaranteed to turn out well since I'm paying
> > : attention to the recipe! Then on repeats I get sloppier.
> >
> > : Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> > : name it. I want to make a chicken with almonds stir fry, but I've
> > : never done that before, so I may need some guidance. I do a lot of
> > : stir fries, so I'm not starting from scratch. I'm just trying to
> > : figure out what to put in it besides chicken, almonds (slivered?),
> > : chicken stock, fresh ginger, garlic, a little corn starch, and peanut
> > : oil to cook it in.
> >
> > : What would you have in there, too? Scallions?
> >
> > : There will be another dish, probably a dark green vegetable like
> > : Chinese broccoli stir fried, and of course rice (for my dinner partner,
> > : although I'll probably have a little bit). Jasmine tea to drink.
> >
> > : Ideas?
> >
> > : Thanks!
> >
> > How about sweet red peppers? It woudladd a different texure and flavor.
>
> Or Serranos?

What are Serranos? If they're hot (spicy), forget it. I'm looking for
a subtle flavor.

PP

the best asian flavor to me is broccoli combined with oyster flavor
sauce..<droool>

or snap peas.

KROM

"Peppermint Patootie" > wrote in message
news
> I'm having someone over for dinner Saturday, and I want to make
> something new. Don't worry -- I do that a lot. Generally the first
> time I make something it's guaranteed to turn out well since I'm paying
> attention to the recipe! Then on repeats I get sloppier.
>
> Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> name it. I want to make a chicken with almonds stir fry, but I've never
> done that before, so I may need some guidance. I do a lot of stir
> fries, so I'm not starting from scratch. I'm just trying to figure out
> what to put in it besides chicken, almonds (slivered?), chicken stock,
> fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
>
> What would you have in there, too? Scallions?
>
> There will be another dish, probably a dark green vegetable like Chinese
> broccoli stir fried, and of course rice (for my dinner partner, although
> I'll probably have a little bit). Jasmine tea to drink.
>
> Ideas?
>
> Thanks!
>
> Priscilla

Peppermint Patootie > wrote:
> Nick Cramer > wrote:
> > "W. Baker" > wrote:
> > > Peppermint Patootie > wrote:
> > > : [ . . . ]
> > > : Anyway, I have a lot of almonds -- slivered, sliced, ground, whole,
> > > : you name it. I want to make a chicken with almonds stir fry, but
> > > : I've never done that before, so I may need some guidance. I do a
> > > : lot of stir fries, so I'm not starting from scratch. I'm just
> > > : trying to figure out what to put in it besides chicken, almonds
> > > : (slivered?), chicken stock, fresh ginger, garlic, a little corn
> > > : starch, and peanut oil to cook it in.
> > >
> > > : What would you have in there, too? Scallions?
> > >
> > > : There will be another dish, probably a dark green vegetable like
> > > : Chinese broccoli stir fried, and of course rice (for my dinner
> > > : partner, although I'll probably have a little bit). Jasmine tea to
> > > : drink.
> > >
> > > : Ideas?
> > >
> > > : Thanks!
> > >
> > > How about sweet red peppers? It woudladd a different texure and
> > > flavor.
> >
> > Or Serranos?
>
> What are Serranos? If they're hot (spicy), forget it. I'm looking for
> a subtle flavor.

They're a hot (spicy) chile pepper. OK, I'll forget it (this time). ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"Peppermint Patootie" > wrote in message
...
> In article >,
> "W. Baker" > wrote:
>
>> Peppermint Patootie > wrote:
>> : I'm having someone over for dinner Saturday, and I want to make
>> : something new. Don't worry -- I do that a lot. Generally the first
>> : time I make something it's guaranteed to turn out well since I'm paying
>> : attention to the recipe! Then on repeats I get sloppier.
>>
>> : Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
>> : name it. I want to make a chicken with almonds stir fry, but I've
>> never
>> : done that before, so I may need some guidance. I do a lot of stir
>> : fries, so I'm not starting from scratch. I'm just trying to figure out
>> : what to put in it besides chicken, almonds (slivered?), chicken stock,
>> : fresh ginger, garlic, a little corn starch, and peanut oil to cook it
>> in.
>>
>> : What would you have in there, too? Scallions?
>>
>> : There will be another dish, probably a dark green vegetable like
>> Chinese
>> : broccoli stir fried, and of course rice (for my dinner partner,
>> although
>> : I'll probably have a little bit). Jasmine tea to drink.
>>
>> : Ideas?
>>
>> : Thanks!
>>
>> How about sweet red peppers? It woudladd a different texure and flavor.
>>
>> Wendy
>> : Priscilla
>
> Yes, I'm thinking them, scallions, and bamboo shoots now.
>
> Thanks!
>
> PP


How about sliced water chestnuts for crunch, a few fresh bean sprouts and a
few "tree ear" mushrooms?
--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

In article >,
"Evelyn" > wrote:

> "Peppermint Patootie" > wrote in message
> ...
> > In article >,
> > "W. Baker" > wrote:
> >
> >> Peppermint Patootie > wrote:
> >> : I'm having someone over for dinner Saturday, and I want to make
> >> : something new. Don't worry -- I do that a lot. Generally the first
> >> : time I make something it's guaranteed to turn out well since I'm paying
> >> : attention to the recipe! Then on repeats I get sloppier.
> >>
> >> : Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> >> : name it. I want to make a chicken with almonds stir fry, but I've
> >> never
> >> : done that before, so I may need some guidance. I do a lot of stir
> >> : fries, so I'm not starting from scratch. I'm just trying to figure out
> >> : what to put in it besides chicken, almonds (slivered?), chicken stock,
> >> : fresh ginger, garlic, a little corn starch, and peanut oil to cook it
> >> in.
> >>
> >> : What would you have in there, too? Scallions?
> >>
> >> : There will be another dish, probably a dark green vegetable like
> >> Chinese
> >> : broccoli stir fried, and of course rice (for my dinner partner,
> >> although
> >> : I'll probably have a little bit). Jasmine tea to drink.
> >>
> >> : Ideas?
> >>
> >> : Thanks!
> >>
> >> How about sweet red peppers? It woudladd a different texure and flavor.
> >>
> >> Wendy
> >> : Priscilla
> >
> > Yes, I'm thinking them, scallions, and bamboo shoots now.
> >
> > Thanks!
> >
> > PP
>
>
> How about sliced water chestnuts for crunch, a few fresh bean sprouts and a
> few "tree ear" mushrooms?

Maybe the water chestnuts. Bean sprouts and moo'ers (tree ears) don't
feel right.

Thanks!

PP

"Peppermint Patootie" > wrote in message
news
> I'm having someone over for dinner Saturday, and I want to make
> something new. Don't worry -- I do that a lot. Generally the first
> time I make something it's guaranteed to turn out well since I'm paying
> attention to the recipe! Then on repeats I get sloppier.
>
> Anyway, I have a lot of almonds -- slivered, sliced, ground, whole, you
> name it. I want to make a chicken with almonds stir fry, but I've never
> done that before, so I may need some guidance. I do a lot of stir
> fries, so I'm not starting from scratch. I'm just trying to figure out
> what to put in it besides chicken, almonds (slivered?), chicken stock,
> fresh ginger, garlic, a little corn starch, and peanut oil to cook it in.
>
> What would you have in there, too? Scallions?
>
> There will be another dish, probably a dark green vegetable like Chinese
> broccoli stir fried, and of course rice (for my dinner partner, although
> I'll probably have a little bit). Jasmine tea to drink.
>
> Ideas?
>
> Thanks!
>
> Priscilla



My wife makes KILLER good chicken by breading the breasts using spicy pork
rinds (ground in the processor), adding a little garlic, salt, pepper and
everyone (including me) RAVES about it. It's actually BETTER than breaded
chicken.

Wes

In article >,
"krom" > wrote:

> the best asian flavor to me is broccoli combined with oyster flavor
> sauce..<droool>

Yes, I like that too, but it's a different dish I'm making.

PP

Peppermint Patootie > wrote:
> "krom" > wrote:
>
> > the best asian flavor to me is broccoli combined with oyster flavor
> > sauce..<droool>
>
> Yes, I like that too, but it's a different dish I'm making.

Me, too, but Chinese broccoli.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

In article >,
Nick Cramer > wrote:

> Peppermint Patootie > wrote:
> > "krom" > wrote:
> >
> > > the best asian flavor to me is broccoli combined with oyster flavor
> > > sauce..<droool>
> >
> > Yes, I like that too, but it's a different dish I'm making.
>
> Me, too, but Chinese broccoli.

Oh, I see! Yes, Chinese broccoli with oyster sauce (probably) with the
almond chicken. Sorry I misunderstood.

PP

Peppermint Patootie > wrote:
> Nick Cramer > wrote:
> > Peppermint Patootie > wrote:
> > > "krom" > wrote:
> > >
> > > > the best asian flavor to me is broccoli combined with oyster flavor
> > > > sauce..<droool>
> > >
> > > Yes, I like that too, but it's a different dish I'm making.
> >
> > Me, too, but Chinese broccoli.
>
> Oh, I see! Yes, Chinese broccoli with oyster sauce (probably) with the
> almond chicken. Sorry I misunderstood.

My comment was more generic. The only broccoli I like is Chinese broccoli!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" > wrote in message
...
> Peppermint Patootie > wrote:
>> Nick Cramer > wrote:
>> > Peppermint Patootie > wrote:
>> > > "krom" > wrote:
>> > >
>> > > > the best asian flavor to me is broccoli combined with oyster flavor
>> > > > sauce..<droool>
>> > >
>> > > Yes, I like that too, but it's a different dish I'm making.
>> >
>> > Me, too, but Chinese broccoli.
>>
>> Oh, I see! Yes, Chinese broccoli with oyster sauce (probably) with the
>> almond chicken. Sorry I misunderstood.
>
> My comment was more generic. The only broccoli I like is Chinese broccoli!


We like broccoli prepared any way. The only broccoli I don't like is
overcooked broccoli, because it gets that cabbagey flavor.

Recently I had breaded and fried broccoli, Italian style. The woman
explained to me that it is blanched first, dipped in egg, then in Italian
flavored breadcrumbs with a bit of romano cheese in the mix, and fried in
olive oil on all sides. It was so delicious you can't imagine.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

"Evelyn" > wrote:
> [ . . . ]
> Recently I had breaded and fried broccoli, Italian style. The woman
> explained to me that it is blanched first, dipped in egg, then in Italian
> flavored breadcrumbs with a bit of romano cheese in the mix, and fried in
> olive oil on all sides. It was so delicious you can't imagine.

That sounds interesting. I might try it.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" > wrote in message
...
> "Evelyn" > wrote:
>> [ . . . ]
>> Recently I had breaded and fried broccoli, Italian style. The woman
>> explained to me that it is blanched first, dipped in egg, then in Italian
>> flavored breadcrumbs with a bit of romano cheese in the mix, and fried in
>> olive oil on all sides. It was so delicious you can't imagine.
>
> That sounds interesting. I might try it.



It is a traditional Italian way of serving broccoli and cauliflower and it
is absolutely delicious.
But with the cauliflower they use flour instead of breadcrumbs.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

In article >,
"Evelyn" > wrote:

> "Nick Cramer" > wrote in message
> ...
> > Peppermint Patootie > wrote:
> >> Nick Cramer > wrote:
> >> > Peppermint Patootie > wrote:
> >> > > "krom" > wrote:
> >> > >
> >> > > > the best asian flavor to me is broccoli combined with oyster flavor
> >> > > > sauce..<droool>
> >> > >
> >> > > Yes, I like that too, but it's a different dish I'm making.
> >> >
> >> > Me, too, but Chinese broccoli.
> >>
> >> Oh, I see! Yes, Chinese broccoli with oyster sauce (probably) with the
> >> almond chicken. Sorry I misunderstood.
> >
> > My comment was more generic. The only broccoli I like is Chinese broccoli!
>
>
> We like broccoli prepared any way. The only broccoli I don't like is
> overcooked broccoli, because it gets that cabbagey flavor.
>
> Recently I had breaded and fried broccoli, Italian style. The woman
> explained to me that it is blanched first, dipped in egg, then in Italian
> flavored breadcrumbs with a bit of romano cheese in the mix, and fried in
> olive oil on all sides. It was so delicious you can't imagine.

Broccoli's pretty good in tempura, too. Heck, anything's good in
tempura, but the batter's kinda carby.

PP

"Evelyn" > wrote:
> "Nick Cramer" > wrote in message
> > "Evelyn" > wrote:
> >> [ . . . ]
> >> Recently I had breaded and fried broccoli, Italian style. The woman
> >> explained to me that it is blanched first, dipped in egg, then in
> >> Italian flavored breadcrumbs with a bit of romano cheese in the mix,
> >> and fried in olive oil on all sides. It was so delicious you can't
> >> imagine.
> >
> > That sounds interesting. I might try it.
>
> It is a traditional Italian way of serving broccoli and cauliflower and
> it is absolutely delicious.
> But with the cauliflower they use flour instead of breadcrumbs.

Thanks for the warning! ;-D

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"Peppermint Patootie" > wrote in message
...
> In article >,
> "Evelyn" > wrote:
>
>> "Nick Cramer" > wrote in message
>> ...
>> > Peppermint Patootie > wrote:
>> >> Nick Cramer > wrote:
>> >> > Peppermint Patootie > wrote:
>> >> > > "krom" > wrote:
>> >> > >
>> >> > > > the best asian flavor to me is broccoli combined with oyster
>> >> > > > flavor
>> >> > > > sauce..<droool>
>> >> > >
>> >> > > Yes, I like that too, but it's a different dish I'm making.
>> >> >
>> >> > Me, too, but Chinese broccoli.
>> >>
>> >> Oh, I see! Yes, Chinese broccoli with oyster sauce (probably) with
>> >> the
>> >> almond chicken. Sorry I misunderstood.
>> >
>> > My comment was more generic. The only broccoli I like is Chinese
>> > broccoli!
>>
>>
>> We like broccoli prepared any way. The only broccoli I don't like is
>> overcooked broccoli, because it gets that cabbagey flavor.
>>
>> Recently I had breaded and fried broccoli, Italian style. The woman
>> explained to me that it is blanched first, dipped in egg, then in Italian
>> flavored breadcrumbs with a bit of romano cheese in the mix, and fried in
>> olive oil on all sides. It was so delicious you can't imagine.
>
> Broccoli's pretty good in tempura, too. Heck, anything's good in
> tempura, but the batter's kinda carby.
>
> PP


Yes. Only you know how much you can manage to deal with. Some can get
away with a couple of pieces with no problem, for others it might be even
one is too much. A trick to reduce the carbs would be to use more grated
cheese than breadcrumbs. Ground pork rinds might work, or low carb bread
crumbled in a food processor.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Peppermint Patootie > wrote:
> [ . . . ]
> Broccoli's pretty good in tempura, too. Heck, anything's good in
> tempura, but the batter's kinda carby.

Make the tempura kind of thin and dip quickly.

Tempura Batter

1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar or Splenda
1/2 teaspoon salt

1 egg
2/3 cup ice water
Yellow food coloring (optional)

Sift together the dry ingredients.

Beat egg slightly and mix with the water and a few drops of the food
coloring, if desired.

Add the dry ingredients. Stir only until mixed; mixture will be slightly
lumpy. Add more ice water if desired.

I like my tempura almost lacey and I don't color it.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

Peppermint Patootie > wrote:

> > >>> [ . . . ]

> But I also like European broccoli in tempura and Chinese broccoli stir
> fried with beef and garlic with soy sauce. And I like Chinese broccoli
> stir fried with oyster sauce, which is what I'm making for the woman I'm
> dating tonight. Yes, folks, I may be headed back into girlfriend land
> after a very long stay outside of that country! :-)

I hope she likes it and I hope you both have a wonderful meal and evening.

This may sound funny, coming from me: Don't drink too much!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"Evelyn" > wrote:
> "Nick Cramer" > wrote in message
> [ . . . ]
> > 3. All I see of susan's posts is what others quote. ;-)
>
> That's too bad. She is one of my favorite posters for the fact she is
> very knowledgeable.

Knowledge and wisdom are a good combination, eh?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families! I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" > wrote in message
...
> "Evelyn" > wrote:
>> "Nick Cramer" > wrote in message
>> [ . . . ]
>> > 3. All I see of susan's posts is what others quote. ;-)
>>
>> That's too bad. She is one of my favorite posters for the fact she is
>> very knowledgeable.
>
> Knowledge and wisdom are a good combination, eh?


Yes, and Susan usually displays both.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Peppermint Patootie > wrote:

: Yes, I love European broccoli steamed then served with butter and lemon
: juice, or cold with mayonnaise.

: But I also like European broccoli in tempura and Chinese broccoli stir
: fried with beef and garlic with soy sauce. And I like Chinese broccoli
: stir fried with oyster sauce, which is what I'm making for the woman I'm
: dating tonight. Yes, folks, I may be headed back into girlfriend land
: after a very long stay outside of that country! :-)

: PP

Dumb question here. what is European broccoli? Is that just the plain
old American variety you get at the supermarket or am I missing something
he-)

Wendy

In article >,
Nick Cramer > wrote:

> Peppermint Patootie > wrote:
>
> > > >>> [ . . . ]
>
> > But I also like European broccoli in tempura and Chinese broccoli stir
> > fried with beef and garlic with soy sauce. And I like Chinese broccoli
> > stir fried with oyster sauce, which is what I'm making for the woman I'm
> > dating tonight. Yes, folks, I may be headed back into girlfriend land
> > after a very long stay outside of that country! :-)
>
> I hope she likes it and I hope you both have a wonderful meal and evening.

Thanks!

> This may sound funny, coming from me: Don't drink too much!

I don't drink at all. Haven't for going on 24 years. ;-)

PP

In article >,
"Evelyn" > wrote:

> Best of wishes and best of dishes. :-)

LOL Thanks!

Now I have to stop working on this stupid skit for the annual meeting at
church tomorrow and get the dining room cleaned up!

PP

Evelyn wrote:

>
> Another thing that is nice, is a squirt of fresh lemon juice on freshly
> steamed broccoli.

....and a few turns of freshly ground black pepper

In article >,
"W. Baker" > wrote:

> Peppermint Patootie > wrote:
>
> : Yes, I love European broccoli steamed then served with butter and lemon
> : juice, or cold with mayonnaise.
>
> : But I also like European broccoli in tempura and Chinese broccoli stir
> : fried with beef and garlic with soy sauce. And I like Chinese broccoli
> : stir fried with oyster sauce, which is what I'm making for the woman I'm
> : dating tonight. Yes, folks, I may be headed back into girlfriend land
> : after a very long stay outside of that country! :-)
>
> : PP
>
> Dumb question here. what is European broccoli? Is that just the plain
> old American variety you get at the supermarket or am I missing something
> he-)

I was differentiating "broccoli" from "Chinese broccoli" by adding
"European" to non-Chinese "broccoli."

Capische? ;-)

PP

"Peppermint Patootie" > wrote in message
...
> In article >,
> "W. Baker" > wrote:
>
>> Peppermint Patootie > wrote:
>>
>> : Yes, I love European broccoli steamed then served with butter and lemon
>> : juice, or cold with mayonnaise.
>>
>> : But I also like European broccoli in tempura and Chinese broccoli stir
>> : fried with beef and garlic with soy sauce. And I like Chinese broccoli
>> : stir fried with oyster sauce, which is what I'm making for the woman
>> I'm
>> : dating tonight. Yes, folks, I may be headed back into girlfriend land
>> : after a very long stay outside of that country! :-)
>>
>> : PP
>>
>> Dumb question here. what is European broccoli? Is that just the plain
>> old American variety you get at the supermarket or am I missing something
>> he-)
>
> I was differentiating "broccoli" from "Chinese broccoli" by adding
> "European" to non-Chinese "broccoli."
>
> Capische? ;-)
>
> PP


Fraid not. What is chinese broccoli? Every time I see broccoli in the
chinese restaurant it is the same broccoli I buy at the store. Are you
speaking of Broccoli rabe? The thin stalks sold in bunches with leaves and
just a few florets? That, as I understand it, is a different vegetable
altogether, though in the same family.
--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

"Janet Wilder" > wrote in message
...
> Evelyn wrote:
>
>>
>> Another thing that is nice, is a squirt of fresh lemon juice on freshly
>> steamed broccoli.
>
> ...and a few turns of freshly ground black pepper


Yes!

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

On Sat, 24 Jan 2009 17:27:40 -0500, "Evelyn" >
wrote:

>Fraid not. What is chinese broccoli? Every time I see broccoli in the
>chinese restaurant it is the same broccoli I buy at the store. Are you
>speaking of Broccoli rabe? The thin stalks sold in bunches with leaves and
>just a few florets? That, as I understand it, is a different vegetable
>altogether, though in the same family.
>--

We call that sprouting broccoli, and the tree sort, calabrese. If you
see Trink and I drooling over something called PSB - Purple Sprouting
Broccoli - it's broccoli rabe. He brought me a bunch when he came to
dinner, much better than flowers

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.3% BMI 25

"Nicky" > wrote in message
...
> On Sat, 24 Jan 2009 17:27:40 -0500, "Evelyn" >
> wrote:
>
>>Fraid not. What is chinese broccoli? Every time I see broccoli in the
>>chinese restaurant it is the same broccoli I buy at the store. Are you
>>speaking of Broccoli rabe? The thin stalks sold in bunches with leaves
>>and
>>just a few florets? That, as I understand it, is a different vegetable
>>altogether, though in the same family.
>>--
>
> We call that sprouting broccoli, and the tree sort, calabrese. If you
> see Trink and I drooling over something called PSB - Purple Sprouting
> Broccoli - it's broccoli rabe. He brought me a bunch when he came to
> dinner, much better than flowers


Yes, it is a wonderful vegetable, but is that what is being referred to when
people here are saying "chinese broccoli?"

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world