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Challenge October 2013 - Cabbage - Page 8

post #211 of 228

Nice, Gene, very nice.

I was reading about hypothyroidism (my wife's disease) and how cabbages can affect the thyroid. Something to be aware about.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #212 of 228

Got a new fermentation pot today. I hope I'll get in a batch of sauerkraut before this ends, but that strongly depends on work. I'll post the recipe anyway when I get to it.

post #213 of 228

I am making my final submission, cauliflower pizza!  This is my first time making it and boy is it a lot of work! It will not fool you into thinking you're eating wheat but it is extremely satisfying and I enjoyed making it and eating it very much.  It requires surprisingly some very thoughtful and painstaking work to make it the right consistency, all the work goes in the dough and then you need some energy left over to whip together a sauce and chop up some toppings!  I looked far and wide for a good recipe and found it here http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

 

You start with this, and then whiz it in the food processor to make a cauliflower fluff

 

 

Then you have to place it in the microwave for a while and let it heat up nice and good.  After you do that place it in a tea towel and wring the heck out of it, for me it released at least 5 cups of water.  You gotta get as much water out as possible in order for the crust not to become a soggy mess. This is where all your energy goes.  I wrung it out in small batches.

 

Then you mix in egg, parmesan, mozzarella, dried herbs and garlic powder and lay it out on parchment paper. Here I took extra measures to remove more moisture by placing paper towels over the flattened dough and discarding.  Again it released a lot of water. Toast in the oven until it gets golden.

 

 

***The aroma of roasting cauliflower/parmesan is ridiculously good I tell you.

 

Once the crust is toasted you can start to load up your pizza and then cook for a few minutes to melt all the cheese :)

 

 

The crust definitely had a very dough-like quality and it did not have an overpowering cauliflower smell.  It held together very well.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #214 of 228

Spectacular pizza and a joy to see with all those colors.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #215 of 228

A taco of repurposed pot roasted brisket with onions, garlic, potato, spices. Some cheese on the bottom where it can get the most melt from the warm filling, some sour cream, cabbage and olives in a toasted corn tortilla. 

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #216 of 228
Thread Starter 

Koukou:

What a great idea!

 

Phatch:

That sound like a very nice taco.

 

 

I'll be announcing the winner later today,

You have all been making it very hard with all those great entries........

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #217 of 228
Thread Starter 

AND THE WINNER IS:

 

Well I'll get to that in a moment....

First of all, I would like to thank everyone for their input and we are all winners here!

 

A couple of entries really stood out to me because of originality and effort:

Koukou's pizza crust is one of them,

Mise's plating was exceptional, but he got a job already because of this thread, so hat's honour enough:talk:

Durangojo's bi-colour soups were amazing (but she won't have internet access for a while)

 

So without further ado:

The winner is

SLAYERTPLSKO

For promoting his regional cuisine and explaining to all of us in detail the origin and background of the various dishes.....

 

Looking forward to the November challenge :peace:

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #218 of 228

Congratulations! Well deserved!

post #219 of 228

Yes sir. Well deserved. Congrats!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #220 of 228

well done everyone

post #221 of 228

Congrats SLAYERTPLSKO, can't wait to see what the next challenge is!  And thanks butzy for a great challenge, this one really inspired us!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #222 of 228

What is the next challenge so we can post it on the homepage all?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #223 of 228

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #224 of 228
I want to give a big shout out of congratulations to all the challengers. I thought everyone's dishes were creative,interesting and distinctive..who knew that cabbage had so many personalities! wink.gif
Slayer...a big congratulations to you...'to the victor goes the spoils'. I am excited to see what the november challenge will bring, so bring it on! Thank you butzy for being a swell hostess. It was good and it was fun.

joey
Koukou......loved your cauliflower crust!

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #225 of 228

Many thanks to you all for your kind words of congratulation, and many thanks to all you who took part in this month's challenge and posted all those wonderful and inspiring dishes, of which there were far too many to mention individually. All in all, it was one hell of a challenge so thanks goes to Butsy for her choice, too.

 

I'm going to start the new challenge in a moment.

post #226 of 228

does anyone else look at the overview of just all of the photo from each challenege?  Joey had made mention to me, and she does the same thing, STUNNING!  Really mouth watering dishes each and every month, with cabbage being no snore.

post #227 of 228
Quote:
Originally Posted by kaneohegirlinaz View Post

does anyone else look at the overview of just all of the photo from each challenege?  Joey had made mention to me, and she does the same thing, STUNNING!  Really mouth watering dishes each and every month, with cabbage being no snore.
No, how do you do that?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #228 of 228

Miss KK, at the top of each of the pages for the thread, at the right you see thumbnails (the small photos) of "recent images in this thread" and a hyper link (green in color) "view all"  and up pops all of the thumbnails submitted-you can 'click' on ones that you want to view larger too, very tasty!

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