Posts by French Fries

Ok Someday I'll try that. Thanks!

Great. Thanks for sharing. 

Quote: Originally Posted by AllanMcPherson  I still have a bit of a thing against pear onions. As a child I remember eating a pot pie with slightly underdone pearl onions strewn in it. This was while watching the film...

Thanks Lucas. So for the risotto you'd only use the garlic cloves themselves, discarding the 5 or 6 outer layers of "skin"... correct? 

Quote: Originally Posted by helloitslucas  Green garlic and mushroom risotto, pickled green garlic for fruit salads. Just a few that I can think of.   Thanks! So is that with the garlic cloves only, or...

Quote: Originally Posted by siduri  Thanks FrenchFries, I didn't realize this. I thought a convection oven was some new technology.   So why call it the fancy name of "convection" oven - why not just fan...

Quote: Originally Posted by siduri  it's interesting to think that she made the thought of chicken blood palatable by calling it "liver" to a kid!!!  Funny indeed. As a kid my parents served me brains,...

WOW! You're right!! I went to the kitchen and grabbed the largest one and cut it open, and found several small garlic cloves inside!! So the skin is not just the outer layer, but something like the 5 or 6 outer layers!!! Then you find...

Quote: Originally Posted by siduri  All i know about it is that it's a type of oven lots of people have in europe.  It's electric and has a fan in the back.   (...)   So what...

Quote: Originally Posted by siduri  Blood pudding is from practically anywhere that they butcher pigs... ...or cows, or even other animals. When I was a kid it was a staple food: the kind of stuff that...