My mum taught me a trick to levelling up the flavour of a cheese sauce is to add mustard of mustard powder. You can't really taste the mustard flavour in the sauce, but it really enhances and brings out the cheesy flavour!
My aunt and grandma (who are sadly no longer with us) used to have this inside joke that was just, "I LOVE cauliflower!" said in a high-pitched voice. I think my grandma said it once and it just stuck. I miss them. I love cauliflower.
Cauliflower will always have a special place in my heart,my grandfather used to say the only good flower is a Cauliflower cos you can eat it, going so far as to buy a $20 bouquet of Cauliflower from the local pub flower lady back in the day, and having wreaths of Cauliflower at his funeral.
I think cauliflower has plenty of flavour - yes, it is not pungent, but it is a mildly sweet vegetable flavour. And yes, I like cauliflower, and broccoli too. Packets of broc and cauli florets are a good frozen.
The association between cauliflower and cheese seems to be something one could guess is because it is a very European vegetable. It has been mentioned by Pliny the Elder, according to Wikipedia, so that is a very European history. You know what else is very European food? Cheese.
Outside of dogs, I think Brassica Oleracea takes the cake for species we have turned into wildly different phenotypes. I always think it's weird that Cauliflower, Broccoli, Cabbage, Brussel Sprouts, Kale, Gai Lan, and Collard Greens are all the same species.
My favourite way to enjoy cauliflower is the Bengali-style winter veggie dal. It's just moong dal and the cauliflower, peas and carrots cook as the dal cooks, so they just become this delicious blend of sweet veggie and dal flavours. I love it so much, especially during winters (that's when peas, carrots and cauliflower taste the best!).
Short “i” in cauliflower, I would not wash a container used for measuring water unless I had very hard water, and I always appreciate a Mr Collin’s reference. 👍🏻👍🏻👍🏻
I don't wash a measuring cup if it only had water in it either! I usually put it upside down on the drying rack though to avoid any sitting water pooling in it to any extent
Lebanese fried cauliflower is one of my favorite dishes. You fry the cauliflower until it’s dark brown. Then add chopped garlic, lemon, and parsley. It goes great on pita with tahini.
That’s the easiest explanation of this recipe. A lot of Pinterest recipes wants you to douse it in olive oil and seasonings, then roast in the oven. Then it comes out with burnt seasoning. Definitely need to keep it simple and try your recipe.
Hi Beryl, as always I enjoyed your video. In Belgium, where I'm from, we also have a cauliflower gratin dish, which is a bit like the German one, but you wouldn't use cream cheese. Go for Swiss Gruyère in your béchamel and add some grated cheese and bread crumbs on top to get a nice crust. And use plenty of freshly grated nutmeg. In all honesty, this is not a dish I like, but most people love it. Personally I prefer either raw cauliflower or curry with cauliflower.
Re onion and half onion. You can buy small bags of frozen, chopped onions in your grocery store. Here in Wisconsin a bag is $1.10, about the same as you’d pay for a very large onion. It has roughly the same amount of chopped onions as you’d get from a large onion, maybe a tad more, but the convenience is worth it. When you toss the amount you need in a pan, they thaw almost instantly. There really is no loss of flavor IMO. I’m never stuck with a half an onion or half a bag. And you can use as little or as much as you need, really useful when you just need a small amount. And you always have onions on tap, as it were. A home economist who used to do cooking demonstrations put me on to this. I am forever grateful.
Because of you, I ordered an Advent Calendar from Bokksu. While my mother called us Catholic, we never had an Advent Calendar, so this will be my first, and I am so excited! I wanted the more expensive one, but opted for the less expensive one. Maybe next year, I’ll get the big boy!🤗🤗🤗 I have been a subscriber for about 3 years, because of you.👍🏻
You can find almost anything deep fried at different fairs. Definitely find vegetables at the state fair. We had tiny counties where i grew up, so the countty fair was a big parking lot with corn dog stands and some VERY sketchy rides.
You can Deep Fry Cauliflower florets WITHOUT coating them with any batter. The stem takes on a delicious cream texture while the floret tips become crunchy and deliciously caramelized. You can then eat them straight up (I like to put them in a Brioche bun with some garlic powder and salt) OR you can cook them further into a stew by adding Chicken stock, Spices (All spice, Garlic powder, cinnamon, dried Italian herbs, Cumin), and simmering for 20 minutes. You can then serve over Rice with a table spoon of Fresh Lemon. My favorite preparation.
I'm in central Illinois, where we have a good few county fairs, and I've never seen vegetable tempura offered. You are obviously from a much more cosmopolitan area of the nation!
Hi Beryl. Love this episode. Please try whole nutmeg. It's easily available in supermarkets and it takes no time to grate it with a rasp/microplane right over whatever you are cooking. So much more flavor!
Don't worry Beryl our family does the same thing. There is a stand at our local fair called Tom's fried vegetables and that is the one we always make sure to go to first!
I don’t clean anything I measure water in, just put it back in the cupboard. If you don’t like a wet washcloth under your cutting board, you can use an appropriately sized piece of rubberized drawer liner. Also, you can toss plastic cutting boards in the dishwasher. If you have one…? I’m from rural Ohio and pronounce it cauliflower with a short i vowel sound. You are the most adventurous eater I have ever seen, and my dad ate pickled pig’s feet and scrapple. Salute. PS, I always love your earrings.
My mom used to make something like a mix of the French and the German cauliflower, a whole cauliflower served with Béchamel sauce (sometimes with some cheese) with fresh ground black pepper and topped with crispy bits of bacon. It was my favourite thing to eat. ❤ Ps. I say caul-i-flower.
Col-ee-flower. My mum does cauliflower cheese but she starts with a roux and then adds stronger cheese - like a gruyere or a mix of cheeses. She smothers parboiled cauliflower with the cheese roux and sprinkles cheese over the top and then bakes it in the oven. It's delicious
Cauliflower, bechamel and cheese; such a good combo. We have the same dish in Norway as the US/German one. Just use a stronger cheese for more flavour - plus add some bacon. Thanks for a great channel Beryl!
We do the "not poison" thing, too. Lol. I love the bell tones. Cauliflower is sooooooo versatile and tasty. I highly recommend using al dente, well-drained, riced cauliflower in place of bulgur in tabbouleh if you are gluten-free and miss the Lebanese/Syrian yumminess.
One of my favorite veggies - cauliflower. Healthy, nutritious and delicious. Can be used with protein and grains extremely well to create delicious cuisine.
Here in Austria its mostly eaten like the Dutch Version in the Video (of course also in a variation that uses beer in the batter), or as a creamy white soup.
I say it the way you do Beryl, and also yes I put the mug back into the drying rack if i only used it to pour water into something On another note, I LOVE gobi manchurian (and gobi 65), its the only way i would actually eat cauliflower
I am team Leah. I have watched you for years and I really enjoy the videos and the work that you put into each one. I also don't wash utensils that only touched water. Who has time for that?! 😅
I make "tabbouleh" with ground cauliflower. Can't eat wheat, and I don't like quinoa or other alternatives. So, is it authentic? No. But, is it delicious? Yes.
To help smooth out the cream cheese sauce from germany I can recommend putting a little cream, Milka or veggy brooth earlier, it makes for a very smooth yummy sauce :)
The trick with cauliflower is to roast it, not cook it in water. If you stick a whole raw cauliflower in the oven with bechamel sauce, it'll come out beautiful and ridiculously delicious. It's amazing just grilled, too.
We have cauliflower yahni in Greece its basically cauliflower braced in a tomato sauce its usually eaten at lent fasting period along with the other yahni dishes
Hi Beyl, i LOVE your videos! I think you're a absolute sweetheart ❤. I have a tip for onions... if i have leftover onion, i always chop it all and freeze it right away. Then you dont get any onion smell in your fridge and the onion won't go squishy. It makes it so easy to chuck into soups or stocks or any other meals, and it softens really quickly because freezing breaks all of the cell walls.
My dad used to make the "gratin de chou fleur" with potatoes (cut in halves or 1/4) and hard boiled eggs. It was one of my fav when I was a kid, I haven't done it in ages but maybe I should
Beryl, if you try steaming the onions to soften them first, then you can throw them into a pan to caramelize. It takes minutes off the preparation. ✌🏼💙
I think for the German dish you can experiment with the cheeses, in addition to the cream cheese use pecorino or a sharp cheddar or a smoked gouda. Also throw it under a boiler to get brown bits
22:14 No, I would not wash a clean vessel. And I say something between what you and Leah say…caul-if-flower, kinda. I used to know the phonetic alphabet, but I haven’t referenced those thoughts in a long time.🤗🤗🤗
This wouldn't be to Beryl's taste since she's not a walnut-lover, but I've been making a pasta dish with cauliflower and walnuts that I found (I think in the Washington Post) a dozen or so years ago. Garlic, fresh parsley, red pepper flakes, sprinkle with a little Parmesan or Romano at table, and you're good to go! Oh yeah, and you cook the pasta in the same water you cooked the cauliflower in (so it's not a one-pot meal, but one pot and one pan)!
In Belgium we eat it like the Germans, but we don't use maggy in the cheese sauce but salt and 5 times more nutmeg in the sauce. We also put salt and nutmeg in the water to boil the cauliflower.
smart idea with the damp towel.. it will also keep your eyes from watering while you cut onions since their toxins will be drawn to that moisture source instead 👍
We cut our cauliflower into thick slices and bake them with a ghee and podi blend brushed over them. I make a simple raita to have alongside the cauliflower with some roti. It’s really simple and delicious!
I have an Uncle that always hated cauliflower until he visited us and I deep-fried some. The whole family was shocked. Funny part it's simple, it just eggs and homemade seasoned bread crumbs and deep fried.
I pronounce it collie flower. I love it, I think my favourite was the Manchurian Cauliflower. I used to make a dish, not sure if it was French rice cooked in chicken stock. Cooked cauliflower and broccoli covered in a white sauce, topped with cheese baked in the oven until golden brown, it was lovely.
Instead of using water to blanche your cauliflower, use half stock and half white wine some salt. You can use this with any vegetables you plan to blanche in any recipe regardless of cuisine. Enjoy!
My mom also makes a cauliflower gratin, but she puts boiled eggs in it for a bit of protein. Of course there must be béchamel cause béchamel is life !! Italians here, do you know what kind of cheese I could use for the pasta recipe ? I’m not sure to find provolone here. Thanks
1. I eat the florets raw 😅 2. Beryl and Maggi Hot and Sweet Sauce : Get a room you two ! 😅 3. Its not Gobi, its Gobhi. Gobi is a desert in China and Mongolia. 4. There is nothing like a Gobhi Parantha.
I'm 100% with you on not washing the jug that only had water in it. I just dry it and pop it back.
My mum taught me a trick to levelling up the flavour of a cheese sauce is to add mustard of mustard powder. You can't really taste the mustard flavour in the sauce, but it really enhances and brings out the cheesy flavour!
My aunt and grandma (who are sadly no longer with us) used to have this inside joke that was just, "I LOVE cauliflower!" said in a high-pitched voice. I think my grandma said it once and it just stuck. I miss them. I love cauliflower.
Cauliflower will always have a special place in my heart,my grandfather used to say the only good flower is a Cauliflower cos you can eat it, going so far as to buy a $20 bouquet of Cauliflower from the local pub flower lady back in the day, and having wreaths of Cauliflower at his funeral.
the way beryl cut the onion in half is like nails on a chalkboard to me! cut through the root !! it makes it so much easier to dice!
I think cauliflower has plenty of flavour - yes, it is not pungent, but it is a mildly sweet vegetable flavour. And yes, I like cauliflower, and broccoli too. Packets of broc and cauli florets are a good frozen.
The association between cauliflower and cheese seems to be something one could guess is because it is a very European vegetable. It has been mentioned by Pliny the Elder, according to Wikipedia, so that is a very European history. You know what else is very European food? Cheese.
I made cauliflower soup several times and made spicey roasted chickpees to it. So amazing
I would roast the cauliflower instead of blanching in water. It would add so much more flavour
Outside of dogs, I think Brassica Oleracea takes the cake for species we have turned into wildly different phenotypes. I always think it's weird that Cauliflower, Broccoli, Cabbage, Brussel Sprouts, Kale, Gai Lan, and Collard Greens are all the same species.
Yup! This is also my favourite ”did you know” to pull out on random occasions 😂
I never knew! I love them all except not sure about Gai Lan, will go now and see what that is! 😊
My favourite way to enjoy cauliflower is the Bengali-style winter veggie dal. It's just moong dal and the cauliflower, peas and carrots cook as the dal cooks, so they just become this delicious blend of sweet veggie and dal flavours. I love it so much, especially during winters (that's when peas, carrots and cauliflower taste the best!).
That sounds delicious.
Short “i” in cauliflower, I would not wash a container used for measuring water unless I had very hard water, and I always appreciate a Mr Collin’s reference. 👍🏻👍🏻👍🏻
I don't wash a measuring cup if it only had water in it either! I usually put it upside down on the drying rack though to avoid any sitting water pooling in it to any extent
Lebanese fried cauliflower is one of my favorite dishes. You fry the cauliflower until it’s dark brown. Then add chopped garlic, lemon, and parsley. It goes great on pita with tahini.
That’s the easiest explanation of this recipe. A lot of Pinterest recipes wants you to douse it in olive oil and seasonings, then roast in the oven. Then it comes out with burnt seasoning. Definitely need to keep it simple and try your recipe.
Lecker Blumenkohl! ^^
I love all vegetables that originate from the wild mustard plant, esp. Kale (Grünkohl) and Brussel sprouts (Rosenkohl).
Hi Beryl, as always I enjoyed your video. In Belgium, where I'm from, we also have a cauliflower gratin dish, which is a bit like the German one, but you wouldn't use cream cheese. Go for Swiss Gruyère in your béchamel and add some grated cheese and bread crumbs on top to get a nice crust. And use plenty of freshly grated nutmeg. In all honesty, this is not a dish I like, but most people love it. Personally I prefer either raw cauliflower or curry with cauliflower.
Re onion and half onion. You can buy small bags of frozen, chopped onions in your grocery store. Here in Wisconsin a bag is $1.10, about the same as you’d pay for a very large onion. It has roughly the same amount of chopped onions as you’d get from a large onion, maybe a tad more, but the convenience is worth it. When you toss the amount you need in a pan, they thaw almost instantly. There really is no loss of flavor IMO. I’m never stuck with a half an onion or half a bag. And you can use as little or as much as you need, really useful when you just need a small amount. And you always have onions on tap, as it were. A home economist who used to do cooking demonstrations put me on to this. I am forever grateful.
Lol call a flower and the measuring cup would go straight to the dish drying rack with clean dishes
Call a flower ☎️ 🌺
Blanched cauliflower, eggs and feta cheese mixed and baked in the oven. Simple and delicious.
One of these dishes will be my offering at the family Christmas gathering this year
We have made overnight 24 hour cauliflower salad for holiday meals. Yum.
Because of you, I ordered an Advent Calendar from Bokksu. While my mother called us Catholic, we never had an Advent Calendar, so this will be my first, and I am so excited! I wanted the more expensive one, but opted for the less expensive one. Maybe next year, I’ll get the big boy!🤗🤗🤗
I have been a subscriber for about 3 years, because of you.👍🏻
You can find almost anything deep fried at different fairs. Definitely find vegetables at the state fair. We had tiny counties where i grew up, so the countty fair was a big parking lot with corn dog stands and some VERY sketchy rides.
You can Deep Fry Cauliflower florets WITHOUT coating them with any batter. The stem takes on a delicious cream texture while the floret tips become crunchy and deliciously caramelized. You can then eat them straight up (I like to put them in a Brioche bun with some garlic powder and salt) OR you can cook them further into a stew by adding Chicken stock, Spices (All spice, Garlic powder, cinnamon, dried Italian herbs, Cumin), and simmering for 20 minutes. You can then serve over Rice with a table spoon of Fresh Lemon. My favorite preparation.
Under my cutting board, I use a non slip mat (like a drawer liner, a checkerboard-looking mat with alternating holes) and it's been a life-saver.
That measuring glass would go straight into the drying rack!
I'm in central Illinois, where we have a good few county fairs, and I've never seen vegetable tempura offered. You are obviously from a much more cosmopolitan area of the nation!
Roux,Blechamel sauce,and Éclairs I literally learned as a young child as to cooking techniques from France used in alot of cooking.
Hi Beryl. Love this episode. Please try whole nutmeg. It's easily available in supermarkets and it takes no time to grate it with a rasp/microplane right over whatever you are cooking. So much more flavor!
And they keep forever!
Don't worry Beryl our family does the same thing. There is a stand at our local fair called Tom's fried vegetables and that is the one we always make sure to go to first!
I don’t clean anything I measure water in, just put it back in the cupboard.
If you don’t like a wet washcloth under your cutting board, you can use an appropriately sized piece of rubberized drawer liner. Also, you can toss plastic cutting boards in the dishwasher. If you have one…?
I’m from rural Ohio and pronounce it cauliflower with a short i vowel sound.
You are the most adventurous eater I have ever seen, and my dad ate pickled pig’s feet and scrapple. Salute.
PS, I always love your earrings.
oooo thats smart!!
Great episode! Have you ever tried cauliflower pakora? It’s just pakora batter and I coat small florets and fry. No boiling needed and it’s delicious
My mom used to make something like a mix of the French and the German cauliflower, a whole cauliflower served with Béchamel sauce (sometimes with some cheese) with fresh ground black pepper and topped with crispy bits of bacon. It was my favourite thing to eat. ❤ Ps. I say caul-i-flower.
Col-ee-flower. My mum does cauliflower cheese but she starts with a roux and then adds stronger cheese - like a gruyere or a mix of cheeses. She smothers parboiled cauliflower with the cheese roux and sprinkles cheese over the top and then bakes it in the oven. It's delicious
Cauliflower, bechamel and cheese; such a good combo. We have the same dish in Norway as the US/German one. Just use a stronger cheese for more flavour - plus add some bacon. Thanks for a great channel Beryl!
I love cauliflower and broccoli.very good in stir fries.I wear my chemo port till April hope this channel motivates me to eat.Love this channel🥰
Cauliflower is my absolute favourite vegetable; I love having it in fish curry.
We do the "not poison" thing, too. Lol. I love the bell tones. Cauliflower is sooooooo versatile and tasty. I highly recommend using al dente, well-drained, riced cauliflower in place of bulgur in tabbouleh if you are gluten-free and miss the Lebanese/Syrian yumminess.
One of my favorite veggies - cauliflower.
Healthy, nutritious and delicious.
Can be used with protein and grains extremely well to create delicious cuisine.
Here in Austria its mostly eaten like the Dutch Version in the Video (of course also in a variation that uses beer in the batter), or as a creamy white soup.
ooooooooooooh karfiolsuppe is so gut
Cauliflower was that one veggie I always loved as a kid! I would always ask for it over broccoli, which I still loved and enjoyed
I say it the way you do Beryl, and also yes I put the mug back into the drying rack if i only used it to pour water into something On another note, I LOVE gobi manchurian (and gobi 65), its the only way i would actually eat cauliflower
I am team Leah. I have watched you for years and I really enjoy the videos and the work that you put into each one. I also don't wash utensils that only touched water. Who has time for that?! 😅
Caulee flower and yes I would put the cup back. Water!
Blumenkohl.
I loved this episode.
I have a head of cauliflower in the fridge right now, perfect timing!!
I make "tabbouleh" with ground cauliflower. Can't eat wheat, and I don't like quinoa or other alternatives. So, is it authentic? No. But, is it delicious? Yes.
To help smooth out the cream cheese sauce from germany I can recommend putting a little cream, Milka or veggy brooth earlier, it makes for a very smooth yummy sauce :)
A damp paper towels works just as good and you can throw it away when you're done.
The trick with cauliflower is to roast it, not cook it in water. If you stick a whole raw cauliflower in the oven with bechamel sauce, it'll come out beautiful and ridiculously delicious. It's amazing just grilled, too.
The trick with cooking it in.water is adding plenty salt. For those among us who, like me, don't like the texture of baked veggies.
We have cauliflower yahni in Greece its basically cauliflower braced in a tomato sauce its usually eaten at lent fasting period along with the other yahni dishes
Sounds delicious! Gonna try this :)
Yum 😋
Love cauliflower
One of my favourite vegetables i buy all the time
I am loving this! Can we get a cook book collection of all of the “hits”? I would love to have so many international recipes combined in a book ❤
I doubt Beryl loves Maggie more than Rajat
Hi Beyl, i LOVE your videos! I think you're a absolute sweetheart ❤. I have a tip for onions... if i have leftover onion, i always chop it all and freeze it right away. Then you dont get any onion smell in your fridge and the onion won't go squishy. It makes it so easy to chuck into soups or stocks or any other meals, and it softens really quickly because freezing breaks all of the cell walls.
Beryl: Whenever I see cream cheese I just think of bagels?
Me: Cream cheese episode?
My dad used to make the "gratin de chou fleur" with potatoes (cut in halves or 1/4) and hard boiled eggs.
It was one of my fav when I was a kid, I haven't done it in ages but maybe I should
Cauliflower and potato soup is really tasty. We also love 24 hour overnight cauliflower salad. That may not be too healthy… But it’s good
Beryl, if you try steaming the onions to soften them first, then you can throw them into a pan to caramelize.
It takes minutes off the preparation. ✌🏼💙
That Cauliflower Manchurian looks really interesting. I must give it a try. Indo-Chinese cuisine in general looks worth looking into.
Mmmmm, I just bought a cauli (pronounced colly in UK) my mouth is watering!!! Thank you.
I love it, it can be a a veg, it can be pizza.... personally? I love caulicheese.....
I think for the German dish you can experiment with the cheeses, in addition to the cream cheese use pecorino or a sharp cheddar or a smoked gouda. Also throw it under a boiler to get brown bits
22:14 No, I would not wash a clean vessel. And I say something between what you and Leah say…caul-if-flower, kinda. I used to know the phonetic alphabet, but I haven’t referenced those thoughts in a long time.🤗🤗🤗
Hi Beryl, really enjoyed this episode! I do not wash a measuring cup if it only had water in it!!!
no wash!
it is the way :)
Yum!
This wouldn't be to Beryl's taste since she's not a walnut-lover, but I've been making a pasta dish with cauliflower and walnuts that I found (I think in the Washington Post) a dozen or so years ago. Garlic, fresh parsley, red pepper flakes, sprinkle with a little Parmesan or Romano at table, and you're good to go! Oh yeah, and you cook the pasta in the same water you cooked the cauliflower in (so it's not a one-pot meal, but one pot and one pan)!
In Belgium we eat it like the Germans, but we don't use maggy in the cheese sauce but salt and 5 times more nutmeg in the sauce. We also put salt and nutmeg in the water to boil the cauliflower.
smart idea with the damp towel.. it will also keep your eyes from watering while you cut onions since their toxins will be drawn to that moisture source instead 👍
We need to get her on Hot Ones
i would die
Cauliflower roasted in the oven it another great way to cook it. As then, any cheese sauce would just be even better combo.
Yes, I would wash it, even if it is just water. Nice cauliflower recipes.
We cut our cauliflower into thick slices and bake them with a ghee and podi blend brushed over them. I make a simple raita to have alongside the cauliflower with some roti. It’s really simple and delicious!
Wow I will try this in the air fryer.
I call it "caw-li-flower". With a short I, not a long EE.
Cauliflower is my favorite meat substitute.
I never clean my measuring cup after water.
I’d dry the pitcher with a towel, not air dry which can leave water spots depending on your water source, and put it away.
I have an Uncle that always hated cauliflower until he visited us and I deep-fried some. The whole family was shocked. Funny part it's simple, it just eggs and homemade seasoned bread crumbs and deep fried.
I pronounce it collie flower. I love it, I think my favourite was the Manchurian Cauliflower. I used to make a dish, not sure if it was French rice cooked in chicken stock. Cooked cauliflower and broccoli covered in a white sauce, topped with cheese baked in the oven until golden brown, it was lovely.
My mom used to make sure stuff wasnt poison too! but it was often us munching on frozen french fries XD
The last recipe is very adaptable to air frying the cauliflower
I love the platter/bowl combination you used in the last recipe. Please tell me where I might find one, too?
Good question Beryl - just the other day I measured water for a bake and then washed the cup. I knew it was pointless but I still did it…!?!
YAY CAULIFLOWER! 🥳
Gobi Manchurian is legit one of my favorite foods ever.
Nope just put the measuring cup back lol
Hey Beryl! Would love to see a new episode on cacao!
Instead of using water to blanche your cauliflower, use half stock and half white wine some salt. You can use this with any vegetables you plan to blanche in any recipe regardless of cuisine. Enjoy!
LOL Cauliflower cheese sauce has been a staple in my house for a long time ;p
Call-a-flower. I don't wash the measuring cup for water being in it or milk, a rinse and let dry.
i aint cleaning anything i dont got to.
100%
Good girl 👍
We both think alike using the anti-cutting glove.....no bloody kitchen mishaps requiring bandaids or a trip to the ER.
Only a crazy person would wash something that had only held water for a minute.
Things I only put water in I just rinse with hot water and put it back after drying.
I don't wash if it's only used for water. Caul-a-flower.
My mom also makes a cauliflower gratin, but she puts boiled eggs in it for a bit of protein. Of course there must be béchamel cause béchamel is life !! Italians here, do you know what kind of cheese I could use for the pasta recipe ? I’m not sure to find provolone here. Thanks
Omg Beryl I am also hooked to maggi hot and sweet. I just cant eat ketchup now.
1. I eat the florets raw 😅
2. Beryl and Maggi Hot and Sweet Sauce : Get a room you two ! 😅
3. Its not Gobi, its Gobhi. Gobi is a desert in China and Mongolia.
4. There is nothing like a Gobhi Parantha.
same though!!! I love raw cauliflower
if you want to control your onion habit, get bags of those #2 onions. you know, the little ones in the mesh bag.
absolutely wash the jug again...........i mean double dipping (in water) is always good right!.......lol ;)
Plaim water in a measuring cup and nothing else on it. Nope, I would just put it in the dishdrainer to dry and then put it away.
YAAAAAS always here for the Indian recipes 😋
Also...I literally only make one pan meals. If the recipe calls for it or not 😂
I love capers