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Plantes Vertes

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Everything posted by Plantes Vertes

  1. I don't know all there is to know about French, or about breakfast, but I've never noticed French people call French Breakfast Radishes either French or Breakfast - they're just called radishes. And they're not eaten for breakfast. Cigarettes are
  2. £1 from the market this morning (US$0.24 each). The guy had no idea where they were from but they look just the same as the Brazilian ones in the supermarket. I bought these from a cockney market stall holder; fascinating to see him speaking Urdu with the other market workers, in a cockney accent.
  3. The supermarket ones are Brazilian; I'll ask at the market next time but not sure they'll know.
  4. A quick Google suggested that plum sauce might be useful stuff.
  5. Today my housemate made us dal. Very spicy! He couldn't really cook anything when we moved in; now I feel quite aggrieved if there's no delicious curry on the stove come evening. I make him dinner too, sometimes...
  6. I would probably pair the greens with something creamy and starchy to pillow the flavours a bit. I like mashed/pureed white beans with garlic, oil and lemon juice. You can either serve them alongside each other or boil the broccoli raab and then puree it into the beans. Good on bread or as an accompaniment to tuna or lamb. You could also boil and then add to stamppot or bubble and squeak, or serve with scrambled eggs, and pork is the general friend of bitter greens, I'm told. Maybe you could adapt the World's Best Braised Green Cabbage recipe by Molly Stevens (which I think is on member Kim Shook's website) for your broccoli raab, or else try cabbage balushka with it; noodles, cabbage and onions boiled in butter. My Hungarian ex-mother-in-law came over and horrified my austere family with her butter noodles when I got married!
  7. Nepalese cuisine is very, very tasty, and also unusual in the West in comparison with Indian or Thai. It is somewhat similar to Indian and to Chinese (or more accurately Tibetan) food, but with unique spicing including bay and nutmeg as well as the common Asian aromatics, and a herb called jimbu that only grows in this region. It seems lighter than Indian dishes to me. You can recognise some of the words if you are familiar with Indian takeaway menus, for instance alu = potato; dal = bean stew; roti = bread; pulao = rice, but the dishes themselves are different; pulao is fried rice rather than steamed; roti is made of rice flour and ring-shaped; alu tama is a curry that includes bamboo shoots. Curries are called tarkari.
  8. I'm picturing the grandma who originated this recipe laughing into her sleeve as she tells bigshot American chef grandson to start washing his mince...
  9. I noticed bamboo shoots in the market near me for the first time recently, and looked up how to cook them. The advice was to boil for an hour, but it sounds like you did yours for less time perhaps - is that right?
  10. What is the purpose of that, I wonder?
  11. Perhaps: Tea-smoked nuts Florentines Pretzels Brittle/fudge Lebkuchen Lamingtons Coconut macaroons
  12. You make anaemia look tasty. Seafood, greens, nuts and pumpkin seeds are also good for iron, by the way.
  13. mm84321, could you explain how you made the soup? It looks amazingly thick and green - is there spinach in there?
  14. A nice green salad with sauerkraut, beetroot and herbs and topped with some toasted seeds:
  15. Bloom gin is (obviously) floral rather than juniperry or citrussy, with honeysuckle, chamomile and pomelo as the botanicals, and it has distribution in Canada through Good Spirits. Spirit of Hven from Sweden has flavours of licorice, vanilla and spices with low juniper - not sure if that's available where you are, JNW.
  16. I am a salad hardliner. I don't consider it a salad unless it is made primarily from raw vegetables. I think after that you can add more or less what you like. ETA The veg also has to be cut or prepared somehow. You can't just place raw vegetables together and call that salad.
  17. Tomato and basil; tomato, onion, stock, basil, salt and pepper
  18. My housemate came back from his holiday so we made him a pavlova.
  19. I love Middle Eastern/Balkan meze. It is meant to be served all at once like a buffet, gets better with time, can be served hot, lukewarm or cold, provides a large number of options for different tastes and includes a significant vegetarian component, and it's also cheap and delicious.
  20. Perhaps you could: contact recruitment agencies, especially those operating in European Chinatowns and those specialising in catering recruitment; see if they have a chef on their books, or advertise through the agencycontact Chinese culinary schools and advertise the position to graduates able to emigrate independentlyadvertise on or make inquiries through migrants' webforumssearch online directories of private chefs for a person with the skills you need and approach suitable individuals speculativelyadvertise the position locally through the Jobcentre, in the papers and online on the chance that there's a noodle chef available near youpublicise the position on European webforums dedicated to Chinese cuisine
  21. Haven't noticed any change in prices in the UK. Limes are 30p each in the supermarket or about 7 for £1 at the market.
  22. Or maybe she just likes to beat you to it, muahahahahah!
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