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Immanentizing The Eschaton


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PostPosted: Mon Feb 12, 2018 5:22 am    Post subject: Reply with quote

Yeah, the only way I eat cauliflower is with a cheese sauce so thick you can stand things up in it... Very Happy

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PostPosted: Tue Feb 13, 2018 12:19 am    Post subject: Reply with quote

Oooh cauli and cheese sauce with roast beast ... yum!

I love cauli lol 😂 .. one of my fave cauliflower dishes is El Salvadoran

Cauliflower
Tomatoes .. chopped
Capsicum
Onion
Garlic

Little chicken stock
Sour cream

Season to your taste .. salt, black pepper or white

So cook onion and garlic, add capsicum, tomatoes and chicken stock - 1/4 to 1/2 cup water .. add cauli .. cover saucepan with lid. Cook till cauli is ready .. stir in sour cream

Serve with rice - and thats a wrap.

Or serve as a veggie side dish 😁

It is yummy ..

Gonna def try your Israeli dish V
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PostPosted: Tue Feb 13, 2018 12:34 am    Post subject: Reply with quote

I'm a big fan of roasted cauliflower. I also like it mashed as a mashed potato alternative, and minced, as a rice alternative.

Using it as a pizza crust is popular here now, as well. I have yet to try it, though.
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PostPosted: Tue Feb 13, 2018 4:50 am    Post subject: Reply with quote

The GF doesn't recommend it as pizza crust. Very Happy However, she does use cauliflower rice a lot.

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PostPosted: Tue Feb 13, 2018 6:59 am    Post subject: Reply with quote

Wow how clever .. never used it like that .. I do like it as a mash tho.. when my vegan is home with us we do get a bit more fancy and adventurous with veg .. but as rice .. is it raw .. I guess it must be.
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PostPosted: Tue Feb 13, 2018 4:15 pm    Post subject: Reply with quote

Not entirely raw, no.

Take cauliflower and either pulse it in a food processor (high tech) or grate it on the large-hole side of a box grater (low tech), then lightly saute with a little oil and a bit of seasoning if desired, cover and let steam for 5 minutes, then fluff and serve.
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Linna Heartbooger
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PostPosted: Tue Feb 13, 2018 6:13 pm    Post subject: Reply with quote

It sounds like that would have a couscous-like texture, which is neat..

Av- our solution is somewhere in that direction.
We do a "white sauce" which is basically made from oil, salt, flour and milk...
...and it thickens and is delicious but is less expensive than cheese.

My husband came up with the innovation of lightly-steaming cauliflower, and then combining it in a casserole with:
noodles, ham chunks, and that white sauce.

also, RE roasted cauli-
We know this one guy who only eats vegetables roasted and always says that if kids were exposed to vegetables only cooked that way, they would love them.
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PostPosted: Tue Feb 13, 2018 6:46 pm    Post subject: Reply with quote

Linna Heartlistener wrote:
My husband came up with the innovation of lightly-steaming cauliflower, and then combining it in a casserole with:
noodles, ham chunks, and that white sauce.

Change Ham to Tunafish and Cauliflower to Veg-All, and you got yourself a Tuna Noodle Casserole.
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PostPosted: Wed Feb 14, 2018 2:21 am    Post subject: Reply with quote

wayfriend wrote:
Change Ham to Tunafish and Cauliflower to Veg-All, and you got yourself a Tuna Noodle Casserole.
I hadn't thought of that.
Tuna-noodle was -definitely- in our starting playbook.

When I lived in Canada, we had the problem that cheese was unreasonably expensive, most meat was kind of expensive... and fish was generally expensive, too.
But one time I found tuna REALLY unusually on sale.
So I think I bought ALL that there was in the store.
Like 30-80 cans or something. It was great!

Also - GAH! Tuna! That was the other thing I was supposed to get at the store tonight!


Okay, this post is not contributing any recipes so far, so I'll add one:

Tuna or Chicken Turnovers
Make a basic biscuit dough.
Roll it out to 1/8-1/4" thickness.
Mix some tuna with mayo, 1/2 a small onion (chopped), salt, pepper & maybe a little cheese.
Cut the dough into triangles, and place a bit of the tuna "filling" on each triangle..
Roll up and bake at 400F for 15 mins.

Mmm, those got much requested. We haven't had them in a long time, though.

Source: The More-with-Less Cookbook
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deer of the dawn's anti-recommendation of "Gilead"
My anti-recommendation of the same. (hers is shorter!)
Both are on the Watch's excellent "Anti-Recommendations of your Favorite Books" thread.

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PostPosted: Wed Feb 14, 2018 11:33 pm    Post subject: Reply with quote

mmm .. made the BEST zucchini slice ever ... it has cooked bacon in it and cheese, egg, onion, garlic, seasoning, chilli and flour .. it was light and delicious.

Very scrummy
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