Originally Posted by
corky
I am trying that Girl and Goat cauliflower recipe tonight except I don't have any pine nuts...mostly everything else I am doing though.
i looked it up and I got the mint - already have the parm. Won’t do breadcrumbs but it’ll be okay. No garlic as we have vampires in the house who fear garlic (hint - not me)
Originally Posted by
gaobest
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last night’s supper - cheeseburger sliders on roll-ppang, leftover poached salmon, Yukon gold oven-baked fries, and grilled corn on the cob.
Maybe tonight - crab cakes (spouse), oven-baked russet fries, raw carrots, roasted cauliflower, leftover carnitas (me), cheeseburger sliders (our child). I’m out of plain roll-ppang so the sliders would have to be served on bays English muffins, White pita, or sourdough baguette (extremely unlikely - it’s so brutally hard). Or French toast for our child.
this thread is very great because I record our meals in my phone calendar and it’s helpful to use FT when I forget to record my activities or meals for the day. I get so forgetful!
Originally Posted by
bensyd
I don't do it all the time, but you do get a better product if you parboil. Especially if you give them a toss in a colander between boiling and roasting.
our cooking teacher definitely endorses parboiling.
Originally Posted by
bensyd
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Parboiling actually gives you a crunchier better finish than just whacking them straight in for a roast, at least IMO. I always toss them into boiling water when I want to parboil them for roasting. Basically my theory is that I want the outside to cook but the inside not to but putting them in boiling water not starting from cold the outside will start to "decay" (can't think of a better word right now!) but the inside wont have cooked...
Our Saturday parboiled potatoes were definitely good. Our cooking teacher had us parboil and then drain for a bit before smashing and putting them into oven. I assumed that the olive oil also added crunch.
when you parboil your potatoes whole (not smashed), are you adding any oil or do they just roast crunchy because of the parboiling? I assume you roast at a high temp?
parboiling is new to me - new as in 5/23/2020. In the past, may 23 represented the final time I saw Ride in concert in 1992 and boy was that smashing fabulous. But now 5/23 also represents the day I learned about parboiling potatoes.
I probably never even visited this dining thread until 2020 although I’m sure I participated in the Caviar food delivery thread in recent years. I used to order much from caviar delivery :-)
always loved it and now I no longer need it. Big yay. All that saved money - cost of a meal easily covers 2 days of groceries plus extra pantry inventory.