Food, Food, and More Food Thread

Tu_triky wrote:

i always thought it was Broccoli Rob...named after a farmer's neighbor or something.

"that guy Broccoli Rob is at it again."

badda bing badda boom :hehe:

bmwracer wrote:
I was wondering if you'd catch that post or not... :victory:

Yeah perfect timing! :victory: :mrgreen:

Enna wrote:

badda bing badda boom :hehe:

sounds like a joke that Ed McMahon would tell Johnny Carson. :)

Tu_triky wrote:i always thought it was Broccoli Rob...named after a farmer's neighbor or something.

"that guy Broccoli Rob is at it again."

LOL. :lol:

I thought it was short for a Broccoli Rob Roy: Scotch whisky, sweet vermouth, bitters, and broccoli. :beaten:

bmwracer wrote:
LOL. :lol:

I thought it was short for a Broccoli Rob Roy: Scotch whisky, sweet vermouth, bitters, and broccoli. :beaten:

"Rob Roy" -- that's hilarious. :rofl:

bmwracer wrote:
LOL. :lol:

I thought it was short for a Broccoli Rob Roy: Scotch whisky, sweet vermouth, bitters, and broccoli. :beaten:

Tu_triky wrote:"Rob Roy" -- that's hilarious. :rofl:

You guys are too funny! :hehe:

Look what I found at asianonlinerecipes.com:
Broccoli Rabe

This slightly bitter, peppery green (also called broccoli raab or rapini) is a classic Italian vegetable in many pasta dishes. If you are a newcomer to broccoli rabe, try blanching it in salted, boiling water for 2 to 3 minutes to minimize its bitter flavor. Once blanched, it can be sauteed in olive oil with garlic, red pepper flakes, or other seasonings of your choice.

To retain bitterness, many people enjoy the peppery bite of broccoli rabe. If that's you, saute the vegetable in olive oil, adding the seasonings of your choice. When broccoli rabe is young, the leaves can be used uncooked, like arugula, adding a slightly sweet, mustardy bite to salads and sandwiches.

You can also add young leaves to stir-fries. As the vegetable ages, the leaves develop a more bitter flavor. Broccoli rabe is actually a member of the turnip family and rapa is Italian for 'turnip'.

Enna wrote:

You guys are too funny! :hehe:

Look what I found at asianonlinerecipes.com:
Broccoli Rabe

This slightly bitter, peppery green (also called broccoli raab or rapini) is a classic Italian vegetable in many pasta dishes. If you are a newcomer to broccoli rabe, try blanching it in salted, boiling water for 2 to 3 minutes to minimize its bitter flavor. Once blanched, it can be sauteed in olive oil with garlic, red pepper flakes, or other seasonings of your choice.

To retain bitterness, many people enjoy the peppery bite of broccoli rabe. If that's you, saute the vegetable in olive oil, adding the seasonings of your choice. When broccoli rabe is young, the leaves can be used uncooked, like arugula, adding a slightly sweet, mustardy bite to salads and sandwiches.

You can also add young leaves to stir-fries. As the vegetable ages, the leaves develop a more bitter flavor. Broccoli rabe is actually a member of the turnip family and rapa is Italian for 'turnip'.

thanks! i've only had it a few times i think.....it's got a lot of flavor.

Tu_triky wrote:
thanks! i've only had it a few times i think.....it's got a lot of flavor.

You are welcome.
Re: Broccoli Rabe: When I cook it at home I can never quite get it to taste the same as in a restaurant. Maybe blanching will help. I can't wait to try it in bmwracer's detox recipe salad.

Enna wrote:
You are welcome.
Re: Broccoli Rabe: When I cook it at home I can never quite get it to taste the same as in a restaurant. Maybe blanching will help. I can't wait to try it in bmwracer's detox recipe salad.

right on. yeah that recipe sounds very tasty.

Thanks for the post, B-san!

I'm thinking of going on a diet. Not necessarily to lose weight, but to get a lil' healthier. I think you've just motivated me to start. :)

bmwracer wrote:From Yahoo! News:

Top 10 Detox Foods
Posted Wed, Jan 10, 2007, 10:31 am PST

As 2007 swings into gear, there's no better time to give your body a healthy, fresh start than now! Take two glasses of Metamucil and you'll be clean as a whistle in half an hour.

I fixed that post for you Beemer-kun.

krim wrote:I fixed that post for you Beemer-kun.

:lol:

A slightly more drastic Detox approach, but probably quite effective. :sweat:

Gyoza night. :victory:

bmwracer wrote:Gyoza night. :victory:

make some juicy ones that shoot out juices across the table when bit...like on Dotch. :)

Tu_triky wrote:make some juicy ones that shoot out juices across the table when bit...like on Dotch. :)

LOL, a couple of them did drip a bit, but no dramatic squirting.

not sure if you're still on topic or not... i hope you're still talking about gyoza. :sweat: :sweat:

krim wrote:not sure if you're still on topic or not... i hope you're still talking about gyoza. :sweat: :sweat:

:hehe: :shakehead: :hehe: down boy!

krim wrote:not sure if you're still on topic or not... i hope you're still talking about gyoza. :sweat: :sweat:

Actually, I was talking about MFC. :mrgreen:

bmwracer wrote:
Actually, I was talking about MFC. :mrgreen:

i almost made some MFC tonight... My Fried Chicken...but i was too lazy to prep the kara-age :beaten:

krim wrote:not sure if you're still on topic or not... i hope you're still talking about gyoza. :sweat: :sweat:

:rolleyes: typical Krim. :P

I'm going to SF this weekend. Can anybody recommend an awesome Japanese restaurant?