Try any new foods lately?

Roger Zoul <[email hidden]> wrote:
:> nanner <[email hidden]> wrote:
:> :> What are the most interesting new foods you've tried recently?
:> :>
:> :> I tried - and loved - Black Soy Beans, cooking with Sesame Oil,
:> :> Wasabe Soy Beans (ick - not for me) and of course those crunchy
:> :> treats I already posted about.
:> :>
:> :> Eat aything new lately?
:>
:> Hood's Meltdown Chocoate stuff.

Make that Hood's Carb Countdown Dairy Beverage Chocolate stuff. 🙂

nanner <[email hidden]> wrote:
:> "Roger Zoul" <[email hidden]> wrote in message
:> news:[email hidden]...
:>> Roger Zoul <[email hidden]> wrote:
:>> :> nanner <[email hidden]> wrote:
:>> :> :> What are the most interesting new foods you've tried recently?
:>> :> :>
:>> :> :> I tried - and loved - Black Soy Beans, cooking with Sesame
:>> :> :> Oil, Wasabe Soy Beans (ick - not for me) and of course those
:>> :> :> crunchy treats I already posted about.
:>> :> :>
:>> :> :> Eat aything new lately?
:>> :>
:>> :> Hood's Meltdown Chocoate stuff.
:>>
:>> Make that Hood's Carb Countdown Dairy Beverage Chocolate stuff. 🙂
:>
:> Did you like it? Is that a carton of Chocolate Milk-like something?

Surprisingly, yes. (to both questions).

What are the most interesting new foods you've tried recently?

I tried - and loved - Black Soy Beans, cooking with Sesame Oil, Wasabe Soy
Beans (ick - not for me) and of course those crunchy treats I already posted
about.

Eat aything new lately?

Well, Im all over that one. Will try it. The only chocolate I eat is
the one chocolate flavored Viactiv calcium chew. I'm supposed to eat 2
a day so I combine it with the carmel flavored one YUM!

My favorite thing lately has been sugar free orange jello made up,
lightly set, then whip in lite cool whip into. It sets up like a moussy
pudding dessert. Light, tangy, and refreshing. I also love those
Morning Star Farms Veggie patties.
Laureen

Roger Zoul said:

nanner <[email hidden]> wrote:
:> "Roger Zoul" <[email hidden]> wrote in message
:> news:[email hidden]...
:>> Roger Zoul <[email hidden]> wrote:
:>> :> nanner <[email hidden]> wrote:
:>> :> :> What are the most interesting new foods you've tried recently?
:>> :> :>
:>> :> :> I tried - and loved - Black Soy Beans, cooking with Sesame
:>> :> :> Oil, Wasabe Soy Beans (ick - not for me) and of course those
:>> :> :> crunchy treats I already posted about.
:>> :> :>
:>> :> :> Eat aything new lately?
:>> :>
:>> :> Hood's Meltdown Chocoate stuff.
:>>
:>> Make that Hood's Carb Countdown Dairy Beverage Chocolate stuff. 🙂
:>
:> Did you like it? Is that a carton of Chocolate Milk-like something?

Surprisingly, yes. (to both questions).

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Roger Zoul <[email hidden]> wrote:
:> nanner <[email hidden]> wrote:
:> :> What are the most interesting new foods you've tried recently?
:> :>
:> :> I tried - and loved - Black Soy Beans, cooking with Sesame Oil,
:> :> Wasabe Soy Beans (ick - not for me) and of course those crunchy
:> :> treats I already posted about.
:> :>
:> :> Eat aything new lately?
:>
:> Hood's Meltdown Chocoate stuff.

Make that Hood's Carb Countdown Dairy Beverage Chocolate stuff. 🙂

Did you like it? Is that a carton of Chocolate Milk-like something?

nanner said:

Eat aything new lately?

Well, not new... but I hadn't bought any in years. I got some
artichokes a few weeks back. I'd forgotten how good they are. Had
them four times in a week!

There's something funny about whole artichokes - I never see them sold
in restaraunts and no one has ever offered them when I've gone to
dinner. The only recipes I've ever seen are for the canned hearts,
never for the whole vegetable.

The only place I've ever eaten whole artichokes has been at home; I
suppose if my mother hadn't served them, I'd not even know about them.

But... they're always in the grocery store, so I *can't* be the only
one eating them!

Kroger's carries frozen artichoke hearts, much better than the canned ones.
I put them in Alfredo sauce with shrimp and scallops. Over spaghetti
squash.

In news:[email hidden],
[email hidden] <[email hidden]> stated

| Well, not new... but I hadn't bought any in years. I got some
| artichokes a few weeks back. I'd forgotten how good they are. Had
| them four times in a week!
|
| There's something funny about whole artichokes - I never see them sold
| in restaraunts and no one has ever offered them when I've gone to
| dinner. The only recipes I've ever seen are for the canned hearts,
| never for the whole vegetable.
|
| The only place I've ever eaten whole artichokes has been at home; I
| suppose if my mother hadn't served them, I'd not even know about them.
|
| But... they're always in the grocery store, so I *can't* be the only
| one eating them!

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

nanner said:

Eat aything new lately?

Well, not new... but I hadn't bought any in years. I got some
artichokes a few weeks back. I'd forgotten how good they are. Had
them four times in a week!

There's something funny about whole artichokes - I never see them sold
in restaraunts and no one has ever offered them when I've gone to
dinner. The only recipes I've ever seen are for the canned hearts,
never for the whole vegetable.

The only place I've ever eaten whole artichokes has been at home; I
suppose if my mother hadn't served them, I'd not even know about them.

But... they're always in the grocery store, so I *can't* be the only
one eating them!

I've had them in restaurants. Italian restaurants. Stuffed is popular. Or
cooke the whole thing with butter and put lemon on it, mmm.

Sliced green peppers dipped in Hummus. Delicious!

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, not new... but I hadn't bought any in years. I got some
artichokes a few weeks back. I'd forgotten how good they are. Had
them four times in a week!

Mmmm... love artichokes! With a good, homemade mayo or melted butter to dip
the leaves in.

Quoted message said:

There's something funny about whole artichokes - I never see them sold
in restaraunts and no one has ever offered them when I've gone to
dinner. The only recipes I've ever seen are for the canned hearts,
never for the whole vegetable.

The only place I've ever eaten whole artichokes has been at home; I
suppose if my mother hadn't served them, I'd not even know about them.

But... they're always in the grocery store, so I *can't* be the only
one eating them!

I think most people just boil/steam them and eat them along with their meal.
They are kind of messy and fun, like cracked crab. Maybe a little too messy
for most restaurants, but when I lived in California, I remember one of the
good steakhouses along Pacific Coast Highway in Newport Beach offered whole
(big) artichokes with melted butter as one of the vegetable sides. Very
good, too! You could also get a pan of sauteed button mushrooms.

HG

x-no-archive: eys

Hannah Gruen said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, not new... but I hadn't bought any in years. I got some
artichokes a few weeks back. I'd forgotten how good they are. Had
them four times in a week!

Mmmm... love artichokes! With a good, homemade mayo or melted butter to dip
the leaves in.

Quoted message said:

There's something funny about whole artichokes - I never see them sold
in restaraunts and no one has ever offered them when I've gone to
dinner. The only recipes I've ever seen are for the canned hearts,
never for the whole vegetable.

The only place I've ever eaten whole artichokes has been at home; I
suppose if my mother hadn't served them, I'd not even know about them.

But... they're always in the grocery store, so I *can't* be the only
one eating them!

I think most people just boil/steam them and eat them along with their meal.
They are kind of messy and fun, like cracked crab. Maybe a little too messy
for most restaurants, but when I lived in California, I remember one of the
good steakhouses along Pacific Coast Highway in Newport Beach offered whole
(big) artichokes with melted butter as one of the vegetable sides. Very
good, too! You could also get a pan of sauteed button mushrooms.

HG

Family style Italian restaurants have them, and good Italian specialty
stores, but they're always stuffed with gobs and gobs of seasoned bread
crumbs.

I like to dip them in garlic lemon butter, or herbed mayo.

Susan

Quoted message said:

nanner said:

Eat aything new lately?

Sauteed kale with garlic. Previously I'd only had kale in stews
and soups. Worked well. Heinz 57 on steamed veggies.
Worked very poorly. Life has balance. ;^)

Quoted message said:

The only place I've ever eaten whole artichokes has been at home; I
suppose if my mother hadn't served them, I'd not even know about them.

But... they're always in the grocery store, so I *can't* be the only
one eating them!

The ladies at home eat'em all the time. Artichokes are okay but
they long since decided they are wasted on me so I get various
other types of veggie. Everyone in the house thinks they are getting
the best food. Excellent plan.

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sauteed kale with garlic. Previously I'd only had kale in stews
and soups. Worked well.

Yes to the kale with garlic. I loooove kale. I recently got around to trying
collards and found them excellent also. They taste like the outer, dark
green leaves of cabbage, which are the best flavor-wise (probably
nutritionally too). I like them cut in strips across the leaf, at right
angles to the stem, and sauteed briefly, then a teensy bit of broth added to
steam. With or without garlic or onion.

A sprinkle of balsamic vinegar is great on most greens.

Have you tried broccoli rabe?

HG

Hannah Gruen said:

Have you tried broccoli rabe?

Cauliflower - white brains. Broccoflower - light green brains.
Broccoli - green bushes with thick stems. Broccolini -
tiny green bushes on the end of long thin stems. Broccorabe -
Even smaller green bushes sticking randomly out of stems
alternated with round green leaves. Rabe - the stems and
leaves that might not even have the bushes depending on the
season.

As far as I know they are all cabbage relatives same as kale.

Each one is progressively a bit stronger and maybe more
bitter than the previous one. I love them all. I started
seeking out all types of veggies as soon as I completed
Induction back in summer 1999. Every so often I see a
new type of veggie I haven't tried but mostly now new
means applying a different cooking method to ones I've
already steamed and/or deep fried.

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Cauliflower - white brains. Broccoflower - light green brains.
Broccoli - green bushes with thick stems. Broccolini -
tiny green bushes on the end of long thin stems. Broccorabe -
Even smaller green bushes sticking randomly out of stems
alternated with round green leaves. Rabe - the stems and
leaves that might not even have the bushes depending on the
season.

As far as I know they are all cabbage relatives same as kale.

Each one is progressively a bit stronger and maybe more
bitter than the previous one. I love them all.

Ah... another vegetable lover! I always thought broccolini and broccoli rabe
were the same thing, at least they sell them as such around here. And I've
never seen anything labeled just "rabe." But we don't have any good produce
or big farmer's markets around here.

I remember looking broccoli rabe up a couple years ago and being surprised
to find that it is *not* closely related to broccoli, although it is in the
same family. Good eating, and I enjoy the slight bitterness - a good foil to
rich foods.

I have a recipe that combines chopped broccoli rabe with browned Italian
sausage, spiral pasta, and a rich white sauce laced with parmesan. A
wonderful combination that I've always meant to make over into something
lower in carbs. I was thinking that a reduced cream/parmesan sauce would go
well with the sausage and broccolini. Sliced sauteed portabellas could be
added and the pasta omitted, for a nice combination.

HG

Hannah Gruen said:

Doug Freyburger said:

Cauliflower - white brains. Broccoflower - light green brains.
Broccoli - green bushes with thick stems. Broccolini -
tiny green bushes on the end of long thin stems. Broccorabe -
Even smaller green bushes sticking randomly out of stems
alternated with round green leaves. Rabe - the stems and
leaves that might not even have the bushes depending on the
season.

Quoted message said:

As far as I know they are all cabbage relatives same as kale.

Quoted message said:

Each one is progressively a bit stronger and maybe more
bitter than the previous one. I love them all.

Ah... another vegetable lover!

Chuckle. In theory all low carbers are required to be veggie lovers.
I do like them even better than before but I've always liked nearly
all veggies. Except those nasty bell pepper things, any good
pepper is supposed to be hot ... ;^) But of course that just means
more bells for whoever and more limas beans and brussel sprouts
for me.

Quoted message said:

I always thought broccolini and broccoli rabe
were the same thing, at least they sell them as such around here. And I've
never seen anything labeled just "rabe." But we don't have any good produce
or big farmer's markets around here.

It is true that the names have a vast amount of overlap and they
are far from accurate. I picked what one store calls them, you
picked what some other store calls them. I have no clue if
there is a good official name for each type and they appear to
form a spectrum not fixed points.

Quoted message said:

I remember looking broccoli rabe up a couple years ago and being surprised
to find that it is *not* closely related to broccoli, although it is in the
same family. Good eating, and I enjoy the slight bitterness - a good foil to
rich foods.

I have a recipe that combines chopped broccoli rabe with browned Italian
sausage, spiral pasta, and a rich white sauce laced with parmesan. A
wonderful combination that I've always meant to make over into something
lower in carbs. I was thinking that a reduced cream/parmesan sauce would go
well with the sausage and broccolini. Sliced sauteed portabellas could be
added and the pasta omitted, for a nice combination.

Doug Freyburger wrote:
:: Hannah Gruen wrote:
::: Doug Freyburger wrote:
:::
:::: Cauliflower - white brains. Broccoflower - light green brains.
:::: Broccoli - green bushes with thick stems. Broccolini -
:::: tiny green bushes on the end of long thin stems. Broccorabe -
:::: Even smaller green bushes sticking randomly out of stems
:::: alternated with round green leaves. Rabe - the stems and
:::: leaves that might not even have the bushes depending on the
:::: season.
:::
:::: As far as I know they are all cabbage relatives same as kale.
:::
:::: Each one is progressively a bit stronger and maybe more
:::: bitter than the previous one. I love them all.
:::
::: Ah... another vegetable lover!
::
:: Chuckle. In theory all low carbers are required to be veggie lovers.
:: I do like them even better than before but I've always liked nearly
:: all veggies. Except those nasty bell pepper things, any good
:: pepper is supposed to be hot ... ;^) But of course that just means
:: more bells for whoever and more limas beans and brussel sprouts
:: for me.

Hmmm.....I thought, in theory at least, that all low carbers were supposed
to avoid limas beans except on special occasions! 🙂

::
::: I always thought broccolini and broccoli rabe
::: were the same thing, at least they sell them as such around here.
::: And I've never seen anything labeled just "rabe." But we don't have
::: any good produce or big farmer's markets around here.
::
:: It is true that the names have a vast amount of overlap and they
:: are far from accurate. I picked what one store calls them, you
:: picked what some other store calls them. I have no clue if
:: there is a good official name for each type and they appear to
:: form a spectrum not fixed points.

I don't have a clue about what rabe is. What is it? Well, google is
helpful:

http://www.gourmetsleuth.com/broccolirabe.htm

seems like it ought to have some fiber content, though.

::
::: I remember looking broccoli rabe up a couple years ago and being
::: surprised to find that it is *not* closely related to broccoli,
::: although it is in the same family. Good eating, and I enjoy the
::: slight bitterness - a good foil to rich foods.
:::
::: I have a recipe that combines chopped broccoli rabe with browned
::: Italian sausage, spiral pasta, and a rich white sauce laced with
::: parmesan. A wonderful combination that I've always meant to make
::: over into something lower in carbs. I was thinking that a reduced
::: cream/parmesan sauce would go well with the sausage and broccolini.
::: Sliced sauteed portabellas could be added and the pasta omitted,
::: for a nice combination.

Damn...that sounds good.

Roger Zoul said:

Hmmm.....I thought, in theory at least, that all low carbers were supposed
to avoid limas beans except on special occasions! 🙂

So you're one of them lima bean haters, eh? ;^) I'll trade you
my nasty bells for your yummy limas. Of course you'll want
to reverse the order of yummy and nasty!

Quoted message said:

I don't have a clue about what rabe is. What is it? Well, google is
helpful:

http://www.gourmetsleuth.com/broccolirabe.htm

"About Broccoli Rabe - Broccoli Rabe (pronounced Broccoli Rob) is
also referred to as rabe or rapini."

Ah, there we go. Appears to have a minimum of three names.

The ones I've seen in the store has smaller leaves but otherwise
that's the delicious stuff okay.

Doug Freyburger wrote:
:: Roger Zoul wrote:
:::
::: Hmmm.....I thought, in theory at least, that all low carbers were
::: supposed to avoid limas beans except on special occasions! 🙂
::
:: So you're one of them lima bean haters, eh? ;^) I'll trade you
:: my nasty bells for your yummy limas. Of course you'll want
:: to reverse the order of yummy and nasty!

No way. I enjoy limas....however, I rarely eat them. I like bells, too!

::
::: I don't have a clue about what rabe is. What is it? Well, google
::: is helpful:
:::
::: http://www.gourmetsleuth.com/broccolirabe.htm
::
:: "About Broccoli Rabe - Broccoli Rabe (pronounced Broccoli Rob) is
:: also referred to as rabe or rapini."
::
:: Ah, there we go. Appears to have a minimum of three names.
::
:: The ones I've seen in the store has smaller leaves but otherwise
:: that's the delicious stuff okay.