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  1. #11
    Senior Member ceecee's Avatar
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    Quote Originally Posted by gromit View Post
    Oh that looks awesome. Well, we got dandelion greens this week. Might try that with the dandelion greens, even though they aren't so bitter as the mustard greens. Or maybe I will see if we get the mustard greens again.
    I've only had them prepared in the southern way - bacon or ham hocks.

    http://southernfood.about.com/od/rec.../r/blbb614.htm
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

  2. #12
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    Yummy @ceecee. Thank you for the suggestionsssss.

  3. #13
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    I'm getting on this bandwagon.



    Artichokes.

    I LOVE the way they taste and I'm always tempted to pick one up at the supermarket and try something with it, but I've never actually done it because they look thorny and challenging to work with. So can anyone tell me how to handle, clean, and cook an artichoke? Recipes and tips appreciated; preferably not for artichoke dip. I like artichoke dip but I'd prefer to try a recipe that doesn't mask the flavour of the vegetable with pounds of cheese.

  4. #14
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    Quote Originally Posted by senza_tema View Post
    I'm getting on this bandwagon.



    Artichokes.

    I LOVE the way they taste and I'm always tempted to pick one up at the supermarket and try something with it, but I've never actually done it because they look thorny and challenging to work with. So can anyone tell me how to handle, clean, and cook an artichoke? Recipes and tips appreciated; preferably not for artichoke dip. I like artichoke dip but I'd prefer to try a recipe that doesn't mask the flavour of the vegetable with pounds of cheese.
    I didn't make it, just ate it, like roasted or something. You peel off each leaf and then kind of bite/suck off the soft part. Very tasty. Finger food.

  5. #15
    Senior Member ceecee's Avatar
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    Quote Originally Posted by senza_tema View Post
    I'm getting on this bandwagon.



    Artichokes.

    I LOVE the way they taste and I'm always tempted to pick one up at the supermarket and try something with it, but I've never actually done it because they look thorny and challenging to work with. So can anyone tell me how to handle, clean, and cook an artichoke? Recipes and tips appreciated; preferably not for artichoke dip. I like artichoke dip but I'd prefer to try a recipe that doesn't mask the flavour of the vegetable with pounds of cheese.
    I buy a lot of baby artichokes in the summer, cut them in half and grill them. They are easier to work with than the full sized ones because they have no choke. The big ones just need to be boiled or steamed, here is a good guide with pictures for removing the choke and heart. I like plain melted butter for dipping the leaves, no sauces.

    http://whatscookingamerica.net/WholeArtichoke.htm

    For recipes, I get jars of grilled artichoke hearts, I wouldn't waste time cooking whole ones for dip or anything. Frozen hearts are really inferior, I don't use those at all.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

  6. #16
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    Quote Originally Posted by ceecee View Post
    I like plain melted butter for dipping the leaves, no sauces.
    yes I think that is what I had when I ate it.

  7. #17
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    New ingredient: cabbage.

    I just made a huge mixing bowl of cole slaw but that only used approximately 1/4 the head. In the past I have made stuffed cabbage leaves, but that does not use enough cabbage compared to the amount of total food output. Another time I made a baked cabbage gratin, that was tasty. Hm. Perhaps I'll make that again.

  8. #18
    this is my winter song EJCC's Avatar
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    @gromit: Tacos? Stir-fry? Asian noodle dishes? Throwing some into your ramen noodles?

    (Your ideas sound better, lol...)
    ~ g e t f e s t i v e ! ~


    EJCC: "The Big Questions in my life right now: 1) What am I willing to live with? 2) What do I have to live with? 3) What can I change for the better?"
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  9. #19
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    Quote Originally Posted by EJCC View Post
    @gromit: Tacos? Stir-fry? Asian noodle dishes? Throwing some into your ramen noodles?

    (Your ideas sound better, lol...)
    Tell me more about cabbage in tacos. I am intrigued...

  10. #20
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    Quote Originally Posted by gromit View Post
    Tell me more about cabbage in tacos. I am intrigued...
    Fish tacos, I think, traditionally have cabbage in them.
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