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#31
06-24-2001, 01:41 PM
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 great topic i used to work with fresh hearts of palm at a nuevo-latino-type restaurant in chicago. they can be pretty woody, so sometimes you have to take off the outer layer or trim it. you can then julienne it (we used a mandoline) and serve it raw. it's nice as part of a salad dressed with a vinaigrette. or you can serve them in larger peices cooked. i would treat it kind of the same way as i would fennel, in terms of cooking. they have a really nice, kind of nutty flavor. my entry here is those small berries that come in husks...gooseberries maybe? i see them sometimes in the produce section and i'm always surprised to see them at the grocery store, they seem so exotic.
__________________ eddie      |
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#32
06-24-2001, 03:57 PM
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| Huge bunches of parsley! Yeah, I know it has its uses, but we are only two people, and I can't imagine what I'd do with such big bunches all banded together. I confess I did buy some once, and I used a little. The rest...well, you know.
__________________ más vale tarde que nunca |
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#34
06-24-2001, 07:13 PM
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| Naked Women shopping!!!!!! Yeahhh!!!!Baby!!!! 
__________________  "Every kiss is a blessing"! Or is it "Every blessing is a kiss"   Does anyone know what time it is. |
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#35
06-24-2001, 08:37 PM
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| Hearts of Palm canned, I use in green salad or in a shrimp heart of palm remoulade.... I cut mine in circles not julienne. texture slight ever so slight resistance.... Celeriac....slaw or remoulade...peel (cut off funky outer part) and shred. Great with Creole food in a salad. Naked Women shopping????!!! could be dangerous as we lean over the freezer section. Raw blue crabs huh, yep that would be one of mine pickled raw blue crab. Parsley....oh darlin, flat leaf parsley finishes off alot of my dishes hot as well as cold. I love the way it cuts the fatty flavors, it makes things come alive like a squirt of lemon. Tabouli is a huge user, celery root slaw with carrots, parsley, red pepper and mustard dressing....oh gee in creole, jambayla, chicken fricasse,stews, soups etc......just right at the end of cooking chop up a handful and throw it in the pot. I once tried the weirdest spikey oval yellow fruit with glow in the dark green seedy goo...not sure what was up with it, but it lacked flavor. how do you cook with live snails....how do you clean um? |
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#36
06-25-2001, 06:12 AM
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| MonPetitChoux: The canned hearts of palm remind me a bit of bottled or canned artichokes in both taste and texture and my mom actually used to use artichokes instead of hearts of palm because it was more difficult to find the latter. I haven't had the fresh heart of palm in a long time, but my mom used to put it in a Filipino oxtail-peanut stew. |
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#37
06-25-2001, 08:52 AM
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| It would have to be the trays of pig ovaries I saw when I was home last. The butcher said that they can't keep them in stock. I think he said that the Vietnamese were using them.........just the thought. Ate sheeps tongue when I was in Austria........had horrible dreams all night of eating Mary's little lamb...if I would have known b4 I ate it...
__________________ Try not to let your mind wander.. It's much too small to be outside on it's own......... |
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#38
06-27-2001, 06:23 AM
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| at least 15 years ago I ate dim sum in San Francisco with my then 4 year old and he wanted to try this rolled (cylindrical) grey (yep grey) gelatinous shtuff....not sure to this day what it was... |
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#40
06-27-2001, 01:49 PM
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| Was it sticky rice? It's wrapped in banana leave I think. I love dim sum. Takes forever to make but it's so good.
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#41
06-27-2001, 07:28 PM
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| Nope just a4" cylinder of grey jell...savory |
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#43
06-28-2001, 06:56 PM
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| I eat um in rice gruel, but thousand year old eggs are something I see and wonder about alot...never bought. |
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#44
06-28-2001, 08:38 PM
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| Shroomgirl, The eggs smell extremely pungent, sulfurous. A piece the size of a pea would flavor a mouthfull of rice and provide a huge finish. It's a very unique flavor but really not that bad. I suppose it's an appearance thing with most people who weren't raised around them. One cool thing about them is when you peel them, there are crystals on the surface of the egg, they look like snowflakes.... As well versed as you are in food and flavors, you should try some...  [ June 29, 2001: Message edited by: cchiu ] |
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#45
06-29-2001, 02:56 AM
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| I tried'em once. It smelled way worse than it tasted. I don't think I'll be eating them again.
__________________ www.cakesuite.com |
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