Oh, Sharron, I thought that was YOUR mashed cauliflower recipe! My apologies to you AND to Marcie!

It's wonderful stuff whoever thunk it up, but I'll give credit where credit is due...thanks Marcie, and thanks Sharron for setting the record straight....

Char

Being "over the hill" is much better than being under it....

Yes, it's mine, I admit it!

As much as I love that recipe I actually think Sharron's Rice-a-flower would work better the sushi. Sushi rice is certainly sticky in comparison to normal rice but it's not as sticky as the cauli-mash. I think that would be too mushy.

You might try mixing a little wasabi into the rice-a-flower to give it some character. Then you'll be CERTAIN it won't be tasting like cauliflower!

As for the Asian ingredients, you have to be VERY skeptical. A long time back, we read that water chestnut flour was a good lc thing to use but after much research, we discovered that the labeling was based on HYDRATED WATER CHESTNUTS. Doesn't seem like a big deal but when you DEhydrate them and concentrate the powdery "leftovers" all you have left is basically carbs! The label was giving the carb count for say 1oz. of water chestnut flour but really, it was 1 oz. of water chestNUTS, not the flour.

Just like the acorn, it ended up being way higher in carbs than normal flour!

We have a large Asian market called 99 Ranch which is an absolute wonderland for cooks, BUT you have to be very careful about some of the packaged items.

Sharron, next time you're there, see if they have any giant oyster mushrooms. They are great in stirfry. They're white-ish and just kind of look like a big finger. Long and not much of a top. Also, check for ****akes. Our store sells them CHEAP. WAY cheaper than the normal store. At Vons, one small container is about $4 and at the Ranch market, we get triple that for $3.

And don't even get me started on their amazing selection of sesame oil and soy sauce! And the fish! I just ate breakfast and I'm already getting hungry

Member since 2001

Freeway Sunset

Now, see...if you'd spelled shiitake correctly, it wouldn't be censored!

I'd be careful about adding wasabi to cauliflower, as cauliflower has strong-tasting chemical compounds and it might not go well. Think about how it tastes to eat radishes and then take a drink of root beer. Ugh. Just a thought, as I've not tried cauliflower and wasabi.

MarcieLynn!!!

Remember I Cor. 13 - charity never faileth.

P.S. I wasn't being rude, I would have spelled it the same way myself!

Now I hafta try my Asian market here in town, you guys have inspired me!

Remember I Cor. 13 - charity never faileth.

Okay, I just had to go look that up. The compound that makes cauliflower taste so strong--as well as other members of the Brassica family like broccoli, mustards, horseradish, etc--is called glucosinolate.

Don't you feel better now that you know? I know I do.

Here are some other things I found out:

"Glucosinolates are responsible for the unique taste of many of the condiments that make our foods more interesting to taste.

Research indicates that glucosinolates and their derivatives may have potential in fighting human cancers. Inclusion of Brassica vegetables appear to help protect against rectal and colon cancer."

No worries, I didn’t think you were being rude at all!

We all laugh together on this board

Member since 2001

Freeway Sunset

Sharon,
The dried shrimp is soaked in warm water and then added to things like fried rice, soups other chinese dishes for flavor. Of course, I can't have fried rice anymore,(Phoooooey.)

In the last couple of weeks I have been going to the Asian Market. Using short recipes that I asked other shoppers about. I've been fixing or buying already prepared:
1. Mung Bean sprouts-
a.)Korean Style( I buy them prepared by the deli-Seasoned Soy Sprouts. My attempt at this wasn't so great)
b.)A Chinese Restaurant Owner told me to saute in oil the Mung Bean Sprouts with spring onions, a little soy sauce, fresh garlic and black pepper, and added, don't forget the black pepper. He felt sesame oil was a little too strong(when asked -Use sesame oil?) he said if sesame oil is used, don't use alot. An easy, simple dish that took a few minutes. According to fit-day- 6 carbs per cup(quite a bit of sprouts). I used much less, less than 1/4 a cup.

2. Buggolgi(sp.?) rib steak sauteed with sesame seed oil, l.s.soy sauce, a little sugar(splenda for me), spring onions, fresh garlic and black pepper. I had asked a mature lady who was standing near the steak, which steak did she buy(she picked up thinly cut rib steak) and how did she cook it? That was her recipe listed above. Again my picky teen liked this dish. It seems that this WOE is helping with the picky teen's eating habits as well. The next time I marinated the meat in the soysauce and oil with pepper and garlic cloves overnight. This was even better. Dr. Atkins has a recipe for this in his DANDR(page # 450), that, I believe calls for rice vinegar. I have asked other Korean ladies since and they say- rice vinegar, and frown a little bit, and say "no,- no rice vinegar. What you said before is the way I prepare it , but I marinate it overnight first." One restaurant owner, suggested adding broccoli to it during the sautee. That was tasty and quick with some frozen broccoli.

3.)Kimchi

4.)Hot Beef Soup and Nappa (very small bowl)

5.) Oolong Tea with Splenda

A meal has been Hot Beef soup and Nappa (very small bowl) with a little kimchi(1-2 spoons), bulgoggi-(rib steak), and the seasoned soy sprouts (small amount-no where near even 1/4 of a cup.)

I plan on asking for those items from this post, esp. the quail eggs and the shrimp, next time I go. We were just there tonight.

Don't you love this WOE.

Obstacles are what you see when you take your eyes off of your goals.
222/190/150 5'9.5

[This message was edited by k on 03-07-04 at 08:41 AM.]

K, that terrific! It's great fun to experiment with new ingredients.

Now, if I could only lay my hands on some sting ray! Yummy!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001