Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : The Sauna -- Ignore unavailable to you. Want to Upgrade?

To: Poet who wrote (416)	7/8/2001 8:30:43 PM
From: E	Respond to of 1857

Yes, it was roasted asparagus and broccoli, and i would appreciate the recipe, thank you! Speaking of vegetables, i am now going to say a terrible and counter-revolutionary thing: I think... brace yourself... that steamed broccoli and cauliflower are better cooked soft! Not all mushy and pastel, but with the crunchiness gone. I think you can taste those vegetables better when they are soft enough to be a little melty in your mouth, and I've noticed, since i decided to do them that way, that everybody eats two or three times as much of those very healthful crucifers if they aren't having to crunch and crunch and crunch until their jaws are just plum tuckered out. (I believe they even look a little grateful, though i may be projecting.) So there, everyone! I just remembered that a delicious (and standard, I know) way of making cauliflower is to break/cut it into florets and parboil it, dip the florets into beaten egg thinned with a little milk, roll them in seasoned breadcrumbs, and brown them in olive oil (or olive oil with a smidgen of butter in it.) Drain on a paper towel, serve fast. It's so rich that it's more like a meat than like a vegetable. If your daughter doesn't hate cauliflower, she'd like it a lot made this way, I'll bet.