I like cauliflower but like it better when it has been dressed up a
bit. Sometimes I make a herbed white sauce and sprinkle over freshly
grated and fried in butter breadcrumbs (wickedly rich!) Wholemeal or
grain-bread crumbs are best.

Sometimes I mix the cauliflower florets with broccoli and do the same
as above. All the kids and grandchildren like this.

You can sprinkle parmesan cheese on top with or without the
breadcrumbs and grill (broil?) to brown the top.

I have a wonderful cream of cauliflower soup recipe also. If anyone
wants it I will post on this ng.

Tigsnona

If you can keep your head when those around you
are losing theirs, you probably haven't understood
the situation.

Tigsnona.it sez:
>
>I like cauliflower but like it better when it has been dressed up a bit.

Deep fried cauliflower.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
> Tigsnona.it sez:
>>
>> I like cauliflower but like it better when it has been dressed up a
>> bit.
>
> Deep fried cauliflower.
>
YUM!
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."

"Tigsnona" > wrote in message
...

> I like cauliflower but like it better when it has
> been dressed up a bit. <snip good ideas>

Cauliflower's great. My husband has introduced me to what is probably
the *least* healthy way of serving it, which is my pleasure to share
with you:

Cook some slab bacon -- cut into batons about 1/3" x 1/3" (not too
small, it should be meaty) -- until desire doneness; set aside and
keep warm. Steam or boil a whole head of cauliflower (cooking time is
reduced if you remove some of the core). While it's cooking, make a
medium-thick cheese sauce (I use a fairly strong Danish cheese --
Danbo -- because it's easily available, but your favorite cheese for
sauce is fine) with your favorite additions (mustard, onion, garlic,
cayenne, etc.). And cook some green peas to desired doneness. When
the various components are ready, place the cooked cauliflower in a
large serving dish, pour the sauce over, surround with peas and
sprinkle the bacon over the top.

> I have a wonderful cream of cauliflower soup
> recipe also. If anyone wants it I will post on this ng.

That would be great -- may I suggest that instead of asking if people
want your recipes, assume they do and post them outright?

-j

jmcquown wrote in message ...
>PENMART01 wrote:
>> Tigsnona.it sez:
>>>
>>> I like cauliflower but like it better when it has been dressed up a
>>> bit.
>>
>> Deep fried cauliflower.
>>
>YUM!


It's great as part of tempura deep fried veggies..

Tigsnona wrote:

<snip>

Aloo ghobi - I love the taste of cauliflower and potatoes after being fried
in ghee and then mixed with spices and yoghurt. Mmmmmm.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

On 25 Nov 2003 02:55:03 GMT, (PENMART01) wrote:

>Tigsnona.it sez:
>>
>>I like cauliflower but like it better when it has been dressed up a bit.
>
>Deep fried cauliflower.
>
>
>---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
>Sheldon
>````````````
>"Life would be devoid of all meaning were it without tribulation."
>
Deep-fried? Cant imagine anything worse!

Tigsnona

If you can keep your head when those around you
are losing theirs, you probably haven't understood
the situation.

On Tue, 25 Nov 2003 20:51:05 -0500, "John D. Misrahi"
> wrote:

>
>jmcquown wrote in message ...
>>PENMART01 wrote:
>>> Tigsnona.it sez:
>>>>
>>>> I like cauliflower but like it better when it has been dressed up a
>>>> bit.
>>>
>>> Deep fried cauliflower.
>>>
>>YUM!
>
>
>It's great as part of tempura deep fried veggies..
>
Deep-fried vegetables must be the absolute pits. I have never heard
of any vegetable, let alone cauliflower, being deep-fried. Where do
you get these recipes? I've never encountered one.

Tigsnona

If you can keep your head when those around you
are losing theirs, you probably haven't understood
the situation.

In article >, Tigsnona
> writes:

>(PENMART01) wrote:
>
>>Tigsnona.it sez:
>>>
>>>I like cauliflower but like it better when it has been dressed up a bit.
>>
>>Deep fried cauliflower.

>Cant imagine anything worse!

Look in the mirror... just make sure it's tempered glass.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Tigsnona wrote:

> Deep-fried vegetables must be the absolute pits. I have never heard
> of any vegetable, let alone cauliflower, being deep-fried. Where do
> you get these recipes? I've never encountered one.

Wow, THAT was rather odd: Admitting ignorance of the dish yet passing
judgment on it at the same time.

Batter-fried (including tempura) vegetables are quite common in many parts
of the world. You can't swing a cat in South Korea without hitting a
yaki-mandu vendor.

Favored vegetables for batter-frying include zucchini, yellow squash,
cauliflower, broccoli, mushrooms, and sweet potato. They're often
accompanied by some kind of dipping sauce, e.g., ranch dressing, catsup,
salsa, lemon butter, or nuoc cham.

Would you LIKE a recipe, or were you just content to criticize others for
eating these delectable morsels?

Bob

"Tigsnona" > wrote in message
...

> Deep-fried? Cant imagine anything worse!
>


You must not have a very good imagination.

Deep-fried cauliflower is quite good. Maybe you should actually try it
before expressing your distaste for it.

And just so you can try it, here's a recipe for it:

http://www.recipesource.com/munchies...5/rec0529.html

and for a battered version:
http://www.cooks.com/rec/doc/0,161,1...247200,00.html

rona
--

***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Hark! I heard Tigsnona > say:
> On Tue, 25 Nov 2003 20:51:05 -0500, "John D. Misrahi"
> > wrote:
> >jmcquown wrote in message ...
> >>PENMART01 wrote:
> >>> Tigsnona.it sez:

> >>>> I like cauliflower but like it better when it has been dressed up a
> >>>> bit.

> >>> Deep fried cauliflower.

> >>YUM!

> >It's great as part of tempura deep fried veggies..

> Deep-fried vegetables must be the absolute pits. I have never heard
> of any vegetable, let alone cauliflower, being deep-fried. Where do
> you get these recipes? I've never encountered one.

Hmmm, they're a pretty international thing. A quick Google search
comes up with the following:

http://www.cooks.com/rec/search/0,1-...tables,FF.html

http://www.bbc.co.uk/food/recipes/da...etablesw_70708.
shtml

http://www.web-holidays.com/ramadan/recipes/pakora.asp

http://www.dancerdown.com/frames/haggis_tartlets.htm

They're actually quite good...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

"Bob" > wrote in message
...
>
> Favored vegetables for batter-frying include zucchini, yellow squash,
> cauliflower, broccoli, mushrooms, and sweet potato. They're often
> accompanied by some kind of dipping sauce, e.g., ranch dressing, catsup,
> salsa, lemon butter, or nuoc cham.
>

Lotus root and kabocha make excellent tempura. They're my favourites!

rona (big fan of deep-fried anything)

--

***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Tigsnona wrote:
> On Tue, 25 Nov 2003 20:51:05 -0500, "John D. Misrahi"
> > wrote:
>
>
>>jmcquown wrote in message ...
>>
>>>PENMART01 wrote:
>>>
>>>>Tigsnona.it sez:
>>>>
>>>>>I like cauliflower but like it better when it has been dressed up a
>>>>>bit.
>>>>
>>>>Deep fried cauliflower.
>>>>
>>>
>>>YUM!
>>
>>
>>It's great as part of tempura deep fried veggies..
>>
>
> Deep-fried vegetables must be the absolute pits. I have never heard
> of any vegetable, let alone cauliflower, being deep-fried. Where do
> you get these recipes? I've never encountered one.
>
> Tigsnona
>
> If you can keep your head when those around you
> are losing theirs, you probably haven't understood
> the situation.

Welcome to RFC; a world full of cooking tips, recipes, educational
posts, et cetera; not to mention a vast amount of useless bandwidth and
other counterproductive stuff.

By your post, you seem to be as green as they come.

Search in google newsgroups, and you'll quickly appreciate the spectrum
of recipes that involve frying veggies.

Happy T Day to you and your family,

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

Tigsnona wrote:
>
> On Tue, 25 Nov 2003 20:51:05 -0500, "John D. Misrahi"
> > wrote:
>
> >
> >jmcquown wrote in message ...
> >>PENMART01 wrote:
> >>> Tigsnona.it sez:
> >>>>
> >>>> I like cauliflower but like it better when it has been dressed up a
> >>>> bit.
> >>>
> >>> Deep fried cauliflower.
> >>>
> >>YUM!
> >
> >
> >It's great as part of tempura deep fried veggies..
> >
> Deep-fried vegetables must be the absolute pits. I have never heard
> of any vegetable, let alone cauliflower, being deep-fried. Where do
> you get these recipes? I've never encountered one.
>

Emeril does them often.

Must be a fat thing.

Bert

Tigsnona wrote:

> On Tue, 25 Nov 2003 20:51:05 -0500, "John D. Misrahi"
> > wrote:
>
>
>>jmcquown wrote in message ...
>>
>>>PENMART01 wrote:
>>>
>>>>Tigsnona.it sez:
>>>>
>>>>>I like cauliflower but like it better when it has been dressed up a
>>>>>bit.
>>>>
>>>>Deep fried cauliflower.
>>>>
>>>YUM!
>>
>>It's great as part of tempura deep fried veggies..
>>
> Deep-fried vegetables must be the absolute pits. I have never heard
> of any vegetable, let alone cauliflower, being deep-fried. Where do
> you get these recipes? I've never encountered one.

Well, virtually every culture that has figured out how to collect
enough oil to cook in deep fries foods, most assuredly including
vegetables.

Please tell us more about your deep knowledge of food and cooking.

Pastorio

Tigsnona wrote:

> Deep-fried vegetables must be the absolute pits. I have never heard
> of any vegetable, let alone cauliflower, being deep-fried.


It must be pretty sad to have made it this far in life without eating a
single solitary French Fry... Not even one...

~john!

On Thu, 27 Nov 2003 15:50:37 +1300, Tigsnona
> wrote:

>Deep-fried vegetables must be the absolute pits. I have never heard
>of any vegetable, let alone cauliflower, being deep-fried. Where do
>you get these recipes? I've never encountered one.

deep-fried in batter, of course, are very common in Italy:

-zucchini
-zucchini's flowers (my favourite!)
-eggplants
-cauliflowers
-onions (less common)
and so on...

ps: have you ever tasted "olive all'ascolana" (fried olives filled
with minced meat)?

best, webpecker

levelwuss writes:

>Pigsnona wrote:
>
>> Deep-fried vegetables must be the absolute pits. I have never heard
>> of any vegetable, let alone cauliflower, being deep-fried.
>
>
>It must be pretty sad to have made it this far in life without eating a
>single solitary French Fry... Not even one...

RED CHILI ONION RINGS

2 large onions, cut into 1/4-inch-thick slices, separated into rings
3 cups whole milk

1 cup all purpose flour
2 tablespoons Red Chili Powder
2 tablespoons ground cumin
2 tablespoons paprika
1 tablespoon salt

Canola oil (for deep-frying)

Place onions in bowl. Pour milk over; let stand 30 minutes, tossing
occasionally.

Whisk flour, Red Chili Powder, cumin, paprika and salt in large bowl.

Pour enough oil into large pot to reach depth of 3 inches. Heat to 350°F.
Working with a few onion rings at a time, shake off excess milk. Dip into flour
mixture, coating lightly. Add onion rings to pot; deep-fry until golden, about
45 seconds. Drain on paper towels and serve.

Bon Appétit

Reviews:

A Cook from Iowa on 05/17/02
Good flavor. I used ground roasted Ancho chiles. I may experiment with other
chiles.

A Cook from Vancouver, Wa. on 01/21/02
Delicious!! Will definitely make these again.

A Cook from Vilnius, Lithuania on 08/25/01
I made these rings because I didn't have any other recipe on hand - boy were we
surprised! The usual heavy batter wasn't missed at all. Commenting on one of
the reviews below - I didn't think my flour was "sticking" as I was cooking,
either - but the end result was just right!

A Cook from Toronto, Ontario on 11/18/00
These onion rings are the perfect partner for grilled sirloin steaks, blackened
catfish or slow cooked cajun ribs. Perfect summertime fare or a winter treat.

Susan Muglich ( ) from Cleveland, OH on 09/09/00
We liked that these didn't have a heavy batter. Thought they were excellent!

Suz ( ) from Atlanta on 08/16/00
This was a nice change as compared to the usual battered up onions. I made it
along with the chili-rubbed steaks and saffron garlic potatoes and it was
really wonderful. The home made chile mix is amazing and I'll be using that in
other recipes.

A Cook from chef on a yacht on 07/25/00
These onion rings had a great flavor, even with using different chilis.

Melanie ( ) from Nashville, TN on 07/23/00
What a surprise! These onion rings were delicious with a grilled steak and the
garlic mashed potatoes (divine) which were also in the same menu. I had to
substitute regular chili powder for the homemade in the recipe and they were
still good.
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Tigsnona" > wrote in message
...
> On 25 Nov 2003 02:55:03 GMT, (PENMART01) wrote:
>
> >Tigsnona.it sez:
> >>
> >>I like cauliflower but like it better when it has been dressed up a bit.
> >
> >Deep fried cauliflower.
> >
> >
> >---= BOYCOTT FRENCH--GERMAN (belgium) =---
> > ---= Move UNITED NATIONS To Paris =---
> >Sheldon
> >````````````
> >"Life would be devoid of all meaning were it without tribulation."
> >
> Deep-fried? Cant imagine anything worse!
>
> Tigsnona
>
> If you can keep your head when those around you
> are losing theirs, you probably haven't understood
> the situation.



I wanted to eat something hearty but not too high-caloric before the
holidays so I made this yesterday and enjoyed it tremendously:

Garlicky braised cauliflower with capers

LA Times, 11/12/03

Total time: 40 minutes

Serving: 4 to 6

Note: This can be served as a side dish to a roast, a light main course or
even over pasta



3 tablespoons olive oil

4 salted anchovies, rinsed and minced

3 cloves garlic, minced

¼ teaspoon dried red pepper flakes

1 ¼ pounds (about 6 cups) cauliflower florets

3 tablespoons capers

¼ cup chopped parsley

Salt



1.. Combine the olive oil and anchovies in a skillet and warm over
medium-low heat. Cook, stirring, until the anchovies begin to melt into the
oil, about 1 minute. Add the garlic and red pepper flakes and keep cooking
until the garlic softens, anoth3er 3 minutes
2.. Add the cauliflower florets and one-half cup of water. Cover tightly
and cook on medium-low until the florets become slightly tender - soft
enough to be pierced with a knife but not so soft that they can be crushed,
about 7 minutes.
3.. Remove the lid and raise the heat to high. Cook, stirring, until the
water evaporates, leaving behind a thin layer of syrup in the bottom of the
pan, about 5 minutes. Add the capers and parsley and cook briefly. Season to
taste with salt and serve warm.


Each of 6 serving: 93 calories; 3 grams protein; 6 grams carbohydrates; 3
grams fiber; 7 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 255 mtg.
sodium.

On Thu, 27 Nov 2003 06:27:20 GMT, wrote:

>Tigsnona wrote:
>>
>> On Tue, 25 Nov 2003 20:51:05 -0500, "John D. Misrahi"
>> > wrote:
>>
>> >
>> >jmcquown wrote in message ...
>> >>PENMART01 wrote:
>> >>> Tigsnona.it sez:
>> >>>>
>> >>>> I like cauliflower but like it better when it has been dressed up a
>> >>>> bit.
>> >>>
>> >>> Deep fried cauliflower.
>> >>>
>> >>YUM!
>> >
>> >
>> >It's great as part of tempura deep fried veggies..
>> >
>> Deep-fried vegetables must be the absolute pits. I have never heard
>> of any vegetable, let alone cauliflower, being deep-fried. Where do
>> you get these recipes? I've never encountered one.
>>
>
>Emeril does them often.
>
>Must be a fat thing.
>
>Bert

I am actually unconcerned that anyone does them often. I do not
deep-fry anything. For one thing I cannot stand the taste and
secondly, why would one want to deep-fry fresh vegetables?

I may be absolutely dumb, and uniniformed, and totally ignorant, but I
like fresh vegetables either steamed or fast boiiled - but never ever
deep-fried?

But then I am not an American. Americans seem to want to deep-fry
everything.

And yes, I have eaten French Fries and I know they are fried. When I
do them at home I shallow fry them, not deep fry.

Tigsnona

If you can keep your head when those around you
are losing theirs, you probably haven't understood
the situation.

Tigsnona > wrote in
:

> On Thu, 27 Nov 2003 06:27:20 GMT, wrote:
>
>>Tigsnona wrote:
>>>
>>> On Tue, 25 Nov 2003 20:51:05 -0500, "John D. Misrahi"
>>> > wrote:
>>>
>>> >
>>> >jmcquown wrote in message ...
>>> >>PENMART01 wrote:
>>> >>> Tigsnona.it sez:
>>> >>>>
>>> >>>> I like cauliflower but like it better when it has been dressed
>>> >>>> up a bit.
>>> >>>
>>> >>> Deep fried cauliflower.
>>> >>>
>>> >>YUM!
>>> >
>>> >
>>> >It's great as part of tempura deep fried veggies..
>>> >
>>> Deep-fried vegetables must be the absolute pits. I have never heard
>>> of any vegetable, let alone cauliflower, being deep-fried. Where do
>>> you get these recipes? I've never encountered one.
>>>
>>
>>Emeril does them often.
>>
>>Must be a fat thing.
>>
>>Bert
>
> I am actually unconcerned that anyone does them often. I do not
> deep-fry anything. For one thing I cannot stand the taste and
> secondly, why would one want to deep-fry fresh vegetables?
>
> I may be absolutely dumb, and uniniformed, and totally ignorant, but I
> like fresh vegetables either steamed or fast boiiled - but never ever
> deep-fried?
>
> But then I am not an American. Americans seem to want to deep-fry
> everything.
>
> And yes, I have eaten French Fries and I know they are fried. When I
> do them at home I shallow fry them, not deep fry.
>
> Tigsnona

Well, that's your, not most folks. There's no accounting for taste.

Wayne

Tigsnona wrote:

> I may be absolutely dumb, and uniniformed, and totally ignorant, but I
> like fresh vegetables either steamed or fast boiiled - but never ever
> deep-fried?
>
> But then I am not an American. Americans seem to want to deep-fry
> everything.

See paragraph one.

> And yes, I have eaten French Fries and I know they are fried. When I
> do them at home I shallow fry them, not deep fry.

Then they're not French fries. Definition.

Pastorio

Pigsnona writes:
>
>I may be absolutely dumb, and uniniformed, and totally ignorant

No maybe about it.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
Tigsnona > wrote:
>On Thu, 27 Nov 2003 06:27:20 GMT, wrote:
>
>>Tigsnona wrote:
>>>
>>> On Tue, 25 Nov 2003 20:51:05 -0500, "John D. Misrahi"
>>> > wrote:
>>>
>>> >
>>> >jmcquown wrote in message ...
>>> >>PENMART01 wrote:
>>> >>> Tigsnona.it sez:
>>> >>>>
>>> >>>> I like cauliflower but like it better when it has been dressed up a
>>> >>>> bit.
>>> >>>
>>> >>> Deep fried cauliflower.
>>> >>>
>>> >>YUM!
>>> >
>>> >
>>> >It's great as part of tempura deep fried veggies..
>>> >
>>> Deep-fried vegetables must be the absolute pits. I have never heard
>>> of any vegetable, let alone cauliflower, being deep-fried. Where do
>>> you get these recipes? I've never encountered one.
>>>
>>
>>Emeril does them often.
>>
>>Must be a fat thing.
>>
>>Bert
>
>I am actually unconcerned that anyone does them often. I do not
>deep-fry anything. For one thing I cannot stand the taste and
>secondly, why would one want to deep-fry fresh vegetables?
>
>I may be absolutely dumb, and uniniformed, and totally ignorant, but I
>like fresh vegetables either steamed or fast boiiled - but never ever
>deep-fried?
>
>But then I am not an American. Americans seem to want to deep-fry
>everything.

You're worldly, all right. How about Indian vegetarian appetizers?
A hint: they are vegetables, and they are deep fried. I had wonderful
deep-fried veggies and pineapple in Honduras. Please don't try to
tell me the chef was American! My Italian neighbor deep-fried eggplant -
I guarantee you that was not an "American" dish. And of course, that
all-time favorite tempura, that's a good American dish that you've
probably never heard of.

>
>And yes, I have eaten French Fries and I know they are fried. When I
>do them at home I shallow fry them, not deep fry.

Oh, good for you! You are so virtuous!
>
>Tigsnona
>
>If you can keep your head when those around you
>are losing theirs, you probably haven't understood
>the situation.

Tigsnona wrote:

> I like cauliflower but like it better when it has been dressed up a
> bit. Sometimes I make a herbed white sauce and sprinkle over freshly
> grated and fried in butter breadcrumbs (wickedly rich!) Wholemeal or
> grain-bread crumbs are best.
>
> Sometimes I mix the cauliflower florets with broccoli and do the same
> as above. All the kids and grandchildren like this.
>
> You can sprinkle parmesan cheese on top with or without the
> breadcrumbs and grill (broil?) to brown the top.
>
> I have a wonderful cream of cauliflower soup recipe also. If anyone
> wants it I will post on this ng.
>

Marinate it for a few hours in yoghurt and curry powder and bbq it.
Delicious.

Donna Pattee wrote:

> You're worldly, all right. How about Indian vegetarian appetizers?
> A hint: they are vegetables, and they are deep fried. I had wonderful
> deep-fried veggies and pineapple in Honduras. Please don't try to
> tell me the chef was American! My Italian neighbor deep-fried eggplant -
> I guarantee you that was not an "American" dish. And of course, that
> all-time favorite tempura, that's a good American dish that you've
> probably never heard of.

(whispering) don't tell him about tempura.

nancy

Hark! I heard (Donna Pattee) say:
> In article >,
> Tigsnona > wrote:

<snip>

> >And yes, I have eaten French Fries and I know they are fried. When I
> >do them at home I shallow fry them, not deep fry.

> Oh, good for you! You are so virtuous!

I'm no food scientist, but don't pan frying and deep frying
impart the same amount of oil to the food..?



--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Mon, 01 Dec 2003 17:43:30 -0500, Nancy Young
> wrote:

>Donna Pattee wrote:
>
>> You're worldly, all right. How about Indian vegetarian appetizers?
>> A hint: they are vegetables, and they are deep fried. I had wonderful
>> deep-fried veggies and pineapple in Honduras. Please don't try to
>> tell me the chef was American! My Italian neighbor deep-fried eggplant -
>> I guarantee you that was not an "American" dish. And of course, that
>> all-time favorite tempura, that's a good American dish that you've
>> probably never heard of.
>
>(whispering) don't tell him about tempura.
>
>nancy

Tempura is a traditional Japanese batter - now exported all over the
world!

Tigsnona

If you can keep your head when those around you
are losing theirs, you probably haven't understood
the situation.

(j.j.) writes:
>
>I'm no food scientist, but <S> don't </S> doesn't pan frying and deep frying
>impart the same amount of oil to the food..?

Pan frying usually imparts more oil.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
Tigsnona > wrote:

> On Mon, 01 Dec 2003 17:43:30 -0500, Nancy Young
> > wrote:
>
> >Donna Pattee wrote:
> >
> >> You're worldly, all right. How about Indian vegetarian appetizers?
> >> A hint: they are vegetables, and they are deep fried. I had wonderful
> >> deep-fried veggies and pineapple in Honduras. Please don't try to
> >> tell me the chef was American! My Italian neighbor deep-fried eggplant -
> >> I guarantee you that was not an "American" dish. And of course, that
> >> all-time favorite tempura, that's a good American dish that you've
> >> probably never heard of.
> >
> >(whispering) don't tell him about tempura.
> >
> >nancy
>
> Tempura is a traditional Japanese batter - now exported all over the
> world!

Derived from Japanese contact with the Portugese...

In article >,
Tigsnona > wrote:
>On Mon, 01 Dec 2003 17:43:30 -0500, Nancy Young
> wrote:
>
>>Donna Pattee wrote:
>>
>>> You're worldly, all right. How about Indian vegetarian appetizers?
>>> A hint: they are vegetables, and they are deep fried. I had wonderful
>>> deep-fried veggies and pineapple in Honduras. Please don't try to
>>> tell me the chef was American! My Italian neighbor deep-fried eggplant -
>>> I guarantee you that was not an "American" dish. And of course, that
>>> all-time favorite tempura, that's a good American dish that you've
>>> probably never heard of.
>>
>>(whispering) don't tell him about tempura.
>>
>>nancy
>
>Tempura is a traditional Japanese batter - now exported all over the
>world!

Umm, OK ... And do you have any idea what to do with it? A hint:
fried vegetables.

>
>Tigsnona
>
>If you can keep your head when those around you
>are losing theirs, you probably haven't understood
>the situation.