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a tiny bit, i suppose, but i hate licorice and anise and i really like fresh fennel.

― Lauren (lauren), Thursday, 15 February 2007 17:02 (seventeen years ago) link

Ahh, that gives me hope. Thank you.

― Laurel (Laurel), Thursday, 15 February 2007 17:04 (seventeen years ago) link

When fennel is sauteed it loses a lot of its anise flavor- it's still there (kinda) but in delicious form.

― clevo lk (clevo lk), Thursday, 15 February 2007 18:32 (seventeen years ago) link

The stems seem to have much more of the flavor than the bulb. I'm surprised at how delicate the flavor is and how sweet.

― jaq (jaq), Thursday, 15 February 2007 18:49 (seventeen years ago) link

made a modified version of this soup last night, with red kale and spinach. you could almost stop after the first time you blend it and have a very simple pea/carrot/sweet potato soup: i sort of worried 'oh but it tastes good now what if the next stage doesn't work' (but then i thought of Jaq's 'adding hotness to chili in three layers' thing, that maybe i don't cook with an eye to structure enough). I really love her recipes, although I think there are some things, like nutritional yeast, that only a lifetime vegan could love, and are best left out. she says '4-6 servings' but there was only about a cup left once the two of us were done with it. and it will be my lunch! mmmm.

― cis boom bah (cis), Saturday, 17 February 2007 11:29 (seventeen years ago) link

Is nutritional yeast the same stuff that you put on popcorn? Because that stuff is pretty nice.

― Casuistry (casuistry), Saturday, 17 February 2007 17:42 (seventeen years ago) link

You mean, parmesan cheese? No.

― Laurel (Laurel), Saturday, 17 February 2007 19:26 (seventeen years ago) link

No, the yeast! Is it nutritional yeast or brewer's yeast or... I forget.

― Casuistry (casuistry), Sunday, 18 February 2007 01:23 (seventeen years ago) link

Kidding, Chris. :D

― Laurel (Laurel), Sunday, 18 February 2007 09:52 (seventeen years ago) link

i made kimchi chigae. it came out really well, but then it's a ridiculously easy recipe.

― Lauren (lauren), Sunday, 18 February 2007 15:51 (seventeen years ago) link

i didn't know popcorn came in flavours other than 'salt', 'sugar' and 'butterkist toffee'! i live, alas, in a benighted country.

― cis boom bah (cis), Sunday, 18 February 2007 23:14 (seventeen years ago) link

Toad in the hole w/ lots of mustard powder in the batter. Perfect job for the cast iron skillet - fry up some side pork and sausages on the stovetop, then pour in the batter and bake up in a nice hot oven.

― jaq (jaq), Monday, 19 February 2007 00:13 (seventeen years ago) link

You can put all sorts of things on popcorn! Tabasco sauce, for instance.

― Casuistry (casuistry), Monday, 19 February 2007 19:20 (seventeen years ago) link

That's a tasty instance.

I remember being at the GMEX for a trade fair (Northern Restaurant and Bar), and the bloke at the tabasco stand was giving away little bottles of tabasco tomato juice, so I sent a flunky off to a stand where they were giving away vodka and presto!

This reminds me. GMEX is next month! Hurrah! Free booze! Free food! Ruin!

― Matt (Matt), Monday, 19 February 2007 20:28 (seventeen years ago) link

Matt - you're not down here for IFE are you by any chance? If you are and need an invite I have a few. 2 years ago the Peroni stall was aces.

I made a fennel sauce for some salmon last night - wasn't bad at all - sweated down a bulb of fennel along with shallot, chucked in some Noilly Prat, reduced that and added some creme fraiche. Finished that with chopped parsley and some lemon juice - was very very pleased.

― porkpie (porkpie), Monday, 19 February 2007 21:42 (seventeen years ago) link

i did some lentil experimentation for this week's lunches:

3 small onions, chopped
4 garlic cloves, chopped
1/2 cup grated celery root (no celery in fridge)
chunk of raw smoked bacon, roughly chopped
sauteed for a while, then:
2 tablespoons jamaican curry powder
1 can diced tomatoes
1 cup puy lentils
3 cups broth
3 cups water
3 bay leaves
salt/pepper

cooked for about an hour, perhaps a little over. i just had the first batch with some crumbled feta. really nice.

― Lauren (lauren), Tuesday, 20 February 2007 21:05 (seventeen years ago) link

Probably not, Chris :(

There is, however, a Peroni stall at GMEX :)

― Matt (Matt), Tuesday, 20 February 2007 21:43 (seventeen years ago) link

Last night I finished off my Christmas sprouts! I bought a big bag in early December, so it's taken me more than two months, mein Gott. They were a bit yellow, but had survived fine in the fridge and cabbagey things tend to get sweeter the longer you keep them anyway.

Or am I just a gross slattern who ought to clean out her fridge more often?

― Madchen (Madchen), Wednesday, 21 February 2007 13:56 (seventeen years ago) link

Since I've got a cauliflower in my fridge the same vintage as your sprouts, I'm leaning toward the thrifty and long-stored = sweeter side of things.

This past weekend I also routed out two bags of cranberries from Thanksgiving time, sorted out the rotters and finally froze the rest.

― jaq (jaq), Wednesday, 21 February 2007 15:05 (seventeen years ago) link

Lauren, I made your bacon and tomato lentils, subbed a shallot for the onion and Madras curry for Jamaican and cheap GOYA lentils (all that's available at the Key Food) for the puy but they're still TERRIFIC. Starting to think I could eat lentils every day of the rest of my life.

― Laurel (Laurel), Wednesday, 21 February 2007 16:04 (seventeen years ago) link

me, too. which is good, because at my current rate of lentil production i will be.

― Lauren (lauren), Wednesday, 21 February 2007 17:50 (seventeen years ago) link

This grapefruit fondant is too intense for words. However, I'll probably be making up some vanilla or other spiced version this weekend. Aside from fudge, I haven't made candy for a long long time.

― jaq (jaq), Friday, 23 February 2007 18:45 (seventeen years ago) link

two years pass...

really proud of my pinto bean stew tbqfh

― spite n ease (harbl), Sunday, 29 November 2009 17:18 (fourteen years ago) link

I still have a can of pinto beans leftover from when I planned to make refried bean wraps (?) but backed out at the last minute.

pinto bean stew sounds very autumnal.

― huh I logged in and now I can't post it tells me i'm unregistered (unregistered), Sunday, 29 November 2009 17:34 (fourteen years ago) link

burritos?

― lxy, Sunday, 29 November 2009 18:20 (fourteen years ago) link

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