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Originally Posted by JBord
(Post 32380426)
I asked my wife to pick up some cauliflower at the store this morning, and like the idea of cumin and fennel seeds. But being from Chicago, I automatically link fennel seeds and sausage (even though I love fennel bulb roasted or in salads), so haven't tried this before. Are you grinding the seeds or using whole? How much do you use per head?
Sorry for asking a bunch of questions here, but in your picture with the new spice mix is that onion or fennel bulb along side the cauliflower? Always looking for new cauliflower ideas! I thought those were fennel bulb pieces but they could be onion slices. hmm. And biting in to whole fennel seeds is a bit rough..I would think they would be ground?? When they are in sausage, they are cooked so get softer. |
Originally Posted by JBord
(Post 32380426)
I asked my wife to pick up some cauliflower at the store this morning, and like the idea of cumin and fennel seeds. But being from Chicago, I automatically link fennel seeds and sausage (even though I love fennel bulb roasted or in salads), so haven't tried this before. Are you grinding the seeds or using whole? How much do you use per head?
Sorry for asking a bunch of questions here, but in your picture with the new spice mix is that onion or fennel bulb along side the cauliflower? Always looking for new cauliflower ideas! And yes, that is onion. I usually include a half of an onion tossed with the cauliflower, and try to caramelize the onion pretty thoroughly during the roast. For the one in the photo, I left it cut in course wedges (I usually separate into thin slices) so they'd have some structure still after roasting. The fact that fennel worked pretty well in that blend is one reason I tried star anise in the one I posted a photo of above. It worked pretty well. I think I used only 1 anise pod for the entire head of cauliflower, and it was a small-ish one (maybe the size of a dime; I've used ones more the size of quarters when making tea eggs, for example). |
We spend a lot of time in Nice, FR and I’ve been wanting some socca. Today finally made and yummy. Also made some chicken wings with Costco Butt Rub + brown sugar and a little tomato salad.
https://cimg5.ibsrv.net/gimg/www.fly...a9e533246.jpeg https://cimg9.ibsrv.net/gimg/www.fly...820b791cb.jpeg |
Gorgeous - ever go to Paris? I liked the Breton crepes in St Germain in 2005. By 2010 it felt easier to get buckwheat crepes all over Paris.
ive never been to Nice. Only Lille and some Provence places (stayed in Goult for a week). All lovely. |
Originally Posted by gaobest
(Post 32381609)
Gorgeous - ever go to Paris? I liked the Breton crepes in St Germain in 2005. By 2010 it felt easier to get buckwheat crepes all over Paris.
ive never been to Nice. Only Lille and some Provence places (stayed in Goult for a week). All lovely. |
Socca online recipes are lovely. I’ll eventually ask about it as I’ve enough food / meal plans for this week :-)
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Originally Posted by exerda
(Post 32381043)
Toasted, then ground. For a head of cauliflower, I eyeball it, but think it's probably around 1 tsp cumin seeds and 1/2 tsp fennel seeds. (Fennel in sausage, BTW: yum!) I feel like I use about 4-5 tbsp melted butter and toss the cauliflower florets in that, then sprinkle the ground cumin & fennel + salt on, toss more, add more spices, etc., until well-coated.
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Originally Posted by JBord
(Post 32383162)
Awesome, thanks! It's on my list to try. I think the cauliflower she picked up may be earmarked for a different destiny this time, based on the other ingredients she bought, but I'll be making it soon.
Also roasted a pork loin with a mustard & various spice rub, and panko. And sauteed green beans. Then had a last minute inspiration to make a quick sauce using some leftover beef broth, sour cream, mustard with a light roux. Although everything was tasty, the sauce was the surprise hit of the dinner. Unfortunately tonight it's back to unpacking and painting a room in the new house, so I'm thinking a box or red pepper soup with the leftover pork loin in it :). |
The answer to the original question tonight was ‘no’. And it’s the virus’s fault. When it looked like we would need to stay home and avoid frequent grocery shopping, I laid in some supplies that I wouldn’t ordinarily buy. Canned ham seemed like a smart idea: doesn’t take up much room, doesn’t need refrigeration, keeps for years in the pantry. In honor of phase 1, I “ cooked” a Plumrose 1 pound canned ham. I think the 1 pounder is made up of pressed scraps and floor sweepings. Mrs BV wanted to know why I was serving her Spam.
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Originally Posted by BamaVol
(Post 32386580)
The answer to the original question tonight was ‘no’. And it’s the virus’s fault. When it looked like we would need to stay home and avoid frequent grocery shopping, I laid in some supplies that I wouldn’t ordinarily buy. Canned ham seemed like a smart idea: doesn’t take up much room, doesn’t need refrigeration, keeps for years in the pantry. In honor of phase 1, I “ cooked” a Plumrose 1 pound canned ham. I think the 1 pounder is made up of pressed scraps and floor sweepings. Mrs BV wanted to know why I was serving her Spam.
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Originally Posted by Finkface
(Post 32386590)
Who on earth ever thought that putting meat in a can, and then pumping it so full of preservatives that it needs no refrigeration no less, was a good idea? I mean who was the guy who first said “hey, I know, let’s put a ham in a can and, even better, make it so it can last 100 years”?
Spam was introduced by Hormel on July 5, 1937. The Oxford Encyclopedia of Food and Drink in America states that the product was intended to increase the sale of pork shoulder which was not a very popular cut. Ken Daigneau, brother of a company executive, won a $100 prize that year in a competition to name the new item. Hormel claims that the meaning of the name "is known by only a small circle of former Hormel Foods executives", but popular beliefs are that the name is an abbreviation of "spiced ham". The difficulty of delivering fresh meat to the front during World War II saw Spam become a ubiquitous part of the U.S. soldier's diet. It became variously referred to as "ham that didn't pass its physical", "meatloaf without basic training", and "Special Army Meat". Over 68,000 tonnes (150 million pounds) of Spam were purchased by the military before the war's end. During World War II and the occupations which followed, Spam was introduced into Guam, Hawaii, Okinawa, the Philippines, and other islands in the Pacific. Immediately absorbed into native diets, it has become a unique part of the history and effects of U.S. influence in the Pacific islands. |
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Originally Posted by teddybear99
(Post 32386761)
You asked and Wikipedia has the most plausible answer:
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Originally Posted by JBord
(Post 32387260)
I believe, even before Spam, the French used canned meats in army rations as well. Don't quote me on that, but I remember reading that somewhere and it's stuck with me. Those rascally French and their haute cuisine!
I have no problem with Spam. Just don’t put it in an oval can and label it ham. |
Originally Posted by Finkface
(Post 32386590)
Who on earth ever thought that putting meat in a can, and then pumping it so full of preservatives that it needs no refrigeration no less, was a good idea? I mean who was the guy who first said “hey, I know, let’s put a ham in a can and, even better, make it so it can last 100 years”?
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