Haven’t caught on to parsnips but I will try again Bill. Pumpkin, and especially Kabocha are on our list. I love the Asian, sautéed style.
How come people (children, at least in cartoons) don't like broccoli. When the shops sell the stuff cheaply I buy a lot and often leave the potatoes out and jo for just broccolo to a piece of good meat.
Today, I went for a broccoli and bacon pie that turned out nice and a bit creamy
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Today, I went for a broccoli and bacon pie that turned out nice and a bit creamy
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I'll admit parsnips are an unusual veg. But roasted they really add something to the pumpkin. I used to bung chillis in for some zing, but still working on getting the 3 year old to like spicy stuff. Slowly but surely 🙂
Magnus: My son doesn't like broccoli. He will eat the tops and leave the stalks, which is a start. Purple sprouting (real broccoli) is too good to share with the little ones though. I must grow that soon.
Magnus: My son doesn't like broccoli. He will eat the tops and leave the stalks, which is a start. Purple sprouting (real broccoli) is too good to share with the little ones though. I must grow that soon.
They jumped the shark for me years ago when they served a peach with a knife on a plate as desert from some precious local farm for $10 that was rock hard unripe.
Carrot soup with saffron and a bit of orange zest works for me.
I forgot that we crossed paths before, he thinks saying Wayne Kerr's name fast is funny. I assume he is looking in the mirror.
I still am curious as to what "western cumin" is.
Speaking of "Peeps" == we gave our parochial vicar, somewhat of a "chubster", a package of the magenta color variety for Laudete Sunday and he was quite amused. He related thusly in his sermon.
My wife was watching Master Chef Australia yesterday.
I don't know what people around the world name the various crustaceans, and I get very annoyed at people calling a Languostine (Palinurus) for a Lobster for instance. I get it that it's The lobster family of crustaceans or something, but a lobster, a crayfish and a langoustine are very different creatures IMO.
At the show they where clearly using what we call "sjøkreps" which translates to "ocean crayfish", and even the three Master Chefs mixed up the naming calling them both "lobsters" and "scampi" at the start of the show until everyone settled for "scampi".
Now, I'm not going to argue about what's right or wrong in a dialect or language I'm not 100% familiar with. And looking at the Wikipedia page for "Scampi" I see people even calling it "Norway Lobster"?! Nobody here calls it a Lobster, it's not a lobster.
For the life of me I cannot understand why you'd call several completely different species for "lobster", and to top if off: in stores here in Norway they have taken to calling some kind of freshwater shrimp "Scampi".
I find it all extremely confusing.
I don't know what people around the world name the various crustaceans, and I get very annoyed at people calling a Languostine (Palinurus) for a Lobster for instance. I get it that it's The lobster family of crustaceans or something, but a lobster, a crayfish and a langoustine are very different creatures IMO.
At the show they where clearly using what we call "sjøkreps" which translates to "ocean crayfish", and even the three Master Chefs mixed up the naming calling them both "lobsters" and "scampi" at the start of the show until everyone settled for "scampi".
Now, I'm not going to argue about what's right or wrong in a dialect or language I'm not 100% familiar with. And looking at the Wikipedia page for "Scampi" I see people even calling it "Norway Lobster"?! Nobody here calls it a Lobster, it's not a lobster.
For the life of me I cannot understand why you'd call several completely different species for "lobster", and to top if off: in stores here in Norway they have taken to calling some kind of freshwater shrimp "Scampi".
I find it all extremely confusing.
Scott, Western cumin is the type grown in North America (I buy it in Mexican shops). It has an earthy/musky aroma to me.
Indian cumin is grown in India (which I buy in our local Indian) shop and has a sweet floral aroma to me.
They are related, but no where the same for cooking.
There is a much greater difference than I see in Spanish grown anise vs other anise.
Indian cumin is grown in India (which I buy in our local Indian) shop and has a sweet floral aroma to me.
They are related, but no where the same for cooking.
There is a much greater difference than I see in Spanish grown anise vs other anise.
That looks good Magnus.
There is a place down the road that makes a veggie omelette in which broccoli plays a leading role. It is really good. One of those dishes where you don't miss the meat at all.
@Kaffi: Scampi in UK is a very movable target. In the past breaded monkfish was served as scampi. But the proper stuff is called different things in different languages. I prefer calling them Dublin Bay prawns. I guess the 'norway lobster' name comes from the British total inability to pronounce words from other languages correctly, including ones it has adopted 😀
Edit: I note the latin name Nephrops norvegicus translates roughly as 'Norwegian Lobster'.
Edit: I note the latin name Nephrops norvegicus translates roughly as 'Norwegian Lobster'.
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Fair enough, some places call a totally different seed by the same name. There are things like basil, rosemary, or oregano from different places that are clearly not the same plant.
Scampi
From Wikipedia, the free encyclopedia
For 'freshwater scampi' in India, see Macrobrachium rosenbergii.
Nephrops norvegicus
Scampo, also called Dublin Bay Prawn or Norway Lobster (Nephrops norvegicus), is an edible lobster of the order Decapoda (class Crustacea).[1] It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi is now the only surviving species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops.
Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans,[2] such as Metanephrops, as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines scampi specifically as Nephrops norvegicus.[3] Monkfish tail was formerly sometimes used and sold as scampi in the United Kingdom,[4] contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.
From Wikipedia, the free encyclopedia
For 'freshwater scampi' in India, see Macrobrachium rosenbergii.
Nephrops norvegicus
Scampo, also called Dublin Bay Prawn or Norway Lobster (Nephrops norvegicus), is an edible lobster of the order Decapoda (class Crustacea).[1] It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi is now the only surviving species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops.
Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans,[2] such as Metanephrops, as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines scampi specifically as Nephrops norvegicus.[3] Monkfish tail was formerly sometimes used and sold as scampi in the United Kingdom,[4] contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.
TBH, I have never heard of nor seen Peeps but I just watched a 10 minute video on them and I don't think I need to rush out and get them.
And I like it when the filling is a bit creamy. I use 3 eggs, 3 dl of heavy cream (>36%) and grated cheese. The more cheece the creamier I guess.
I remember that one dish that was popular in Swedish restaurants in the 70's and 80's was Scampi Fritti - deep fried schrimps with rice and tomato sauce.
Picked up some tenderloin for Carpaccio tonight.
Sauce:
Egg yolk
Artichoke marinade juice
Olive oil
Lime juice
Hot sauce
Dry:
Himalayan salt
Black pepper
Sugar
Poultry seasoning
Parm/Asiago blend
Mix all the wet together and paint the meat. Mix the dry and roll the meat into it, then wrap in plastic and refrigerate for 1 to 12 hours. Slice and serve with accoutrements.
Tonight that means black olive aspic, pickles and fried rice.
Sauce:
Egg yolk
Artichoke marinade juice
Olive oil
Lime juice
Hot sauce
Dry:
Himalayan salt
Black pepper
Sugar
Poultry seasoning
Parm/Asiago blend
Mix all the wet together and paint the meat. Mix the dry and roll the meat into it, then wrap in plastic and refrigerate for 1 to 12 hours. Slice and serve with accoutrements.
Tonight that means black olive aspic, pickles and fried rice.