|
|
 Up |
|
|
  |
Author: Brownz (Mobile)Brownz (Mobile) Date: Aug 4, 2008 13:12
Snowleopard wrote:
> Today, I cooked my very first globe artichoke.
>
> Very nice, I'm sure but a lot of faff for little return, I think.
Had some with Oxtail in a Red Wine Gravy at the weekend in the corporate
hostility at Brands Snatch, nice, but lacking a certain something.
I really like them when they're pickled and served as Auntie-Pastie in Italy
with lots of other little nibbles.
But then again I like anything thats been pickled, even Brussel Sprouts.
|
| |
|
| | 4 Comments |
|
|
Author: Ben newsamBen newsam Date: Aug 4, 2008 14:24
On Mon, 4 Aug 2008 21:12:30 +0100, "Brownz \(Mobile\)"
microsoft.com> wrote:
>Snowleopard wrote:
>> Today, I cooked my very first globe artichoke.
>>
>> Very nice, I'm sure but a lot of faff for little return, I think.
>
>Had some with Oxtail in a Red Wine Gravy at the weekend in the corporate
>hostility at Brands Snatch, nice, but lacking a certain something.
>
>I really like them when they're pickled and served as Auntie-Pastie in Italy
>with lots of other little nibbles.
Yehbut... those ones are mere babies, and one eats them whole. A
proper artichoke is fully mature, and you pull the leaves off one by
one, dip each one in the sauce provided (a hollandaise-type thing
works...
|
| Show full article (1.59Kb) |
|
| | no comments |
|
|
Author: BearBear Date: Aug 4, 2008 16:13
In article 4ax.com>, Ben newsam
says...> On Mon, 4 Aug 2008 21:12:30 +0100, "Brownz \(Mobile\)"
> microsoft.com> wrote:
> >>Snowleopard wrote:
>>> Today, I cooked my very first globe artichoke.
>>>
>>> Very nice, I'm sure but a lot of faff for little return, I think.
>>
>>Had some with Oxtail in a Red Wine Gravy at the weekend in the corporate
>>hostility at Brands Snatch, nice, but lacking a certain something.
>>
>>I really like them when they're pickled and served as Auntie-Pastie in Italy
>>with lots of other little nibbles.
>
> Yehbut... those ones are mere babies, and one eats them whole. A
> proper artichoke is fully mature, and you pull the leaves off one by
> one, dip each one in the sauce provided (a hollandaise-type thing
> works well but there are others that are equally good). You then ...
|
| Show full article (1.91Kb) |
| no comments |
|
|
Author: BearBear Date: Aug 5, 2008 11:41
In article 4ax.com>, Snowleopard
says...
> I was going to dip in hollandaise but settled for melted butter.
> Lovely.
Weirdly, I prefer plain melted butter to hollandaise with artichokes.
> You were right about the heart - I carefully cleared it all away but
> the leaf "meat" was nicer.
See now I *really* like the heart.
> Plus there was a pleasure in scraping down
> it with my teeth.
" "
> I wonder who discovered they were edible?
Someone very hungry with lots of boiling water :)
--
Bear
2002 Yamaha R1
Saab Aero Sport
|
| |
| no comments |
|
|
|
|
|
Author: Ben newsamBen newsam Date: Aug 5, 2008 14:47
On Tue, 05 Aug 2008 19:37:38 +0100, Snowleopard
gmail.lair.com> wrote:
>I wonder who discovered they were edible?
|
| |
| no comments |
|
|
