| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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are they yummy? what the hell are parsnips? |
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At Halloween this year, we carved turnips along with pumpkins. They came out great. Instead of carving all the way through, you hollow the turnip out, and then scrape off the outer layer, and you get this great orange glow from the candle inside. I took pictures, but that roll got messed up. |
i think parsnips are okay. they aren't my top root vegetable, but they suffice in soup recipes. |
mine might be beets, but it's definitely NOT carrots nor potatoes. |
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i like radishes with tacos and greens. i would have to say potatos. i eat potato in some form or another daily. |
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rutabagas? what do those things taste like? not sure you can even buy them round these parts. i'm having a hard enough time finding parsnips. |
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mine are definitely chick peas...... |
I don't know...maybe lentils. I'm a big fan of them. Oh, the veganess. Sometimes all I eat for weeks is lentil soup. |
mmm. garbanzo beans are the shit. humus time, baby. (whom,us?) i like radishes with mexican. they calm the mouth if you get yourself in too deep. they also contribute to much amusement later in the day. boiled turnip pieces sauced with butter and brownsugar and lemon. nothing beats mashed potato. carrots are better left for bizarre pornography or pickled with jalapenos. i want to know everyone's favorite hot sauce. my guess is patrick's begins with a C, though I can't remember the name. mine begins with an S. i can never remember the name. Srisomething. vietnamese. has a rooster on it. mmm. |
I like pico pepa, which also has a rooster on it. But it's not my favourite. This requires some thought. How about favorite bread? I got really into fresh spelt bread in Ireland. |
I like yams. I like whiped potatoes. I like banana peppers. I used to not like vegetables at all. |
i don't have much experience with hot sauce.....i only really developed a taste for it on various items in the last year or two. I don't care for tabasco, however, their green pepper sauce is tasty on eggs. i still dont't know what jicama is. i suppose i could get off me duff and find out.... are capers legumes? they sure look like them...if so, id put them up their with garbonzos...capers on me chicken picata....yum yum yum..and lentils are good too.....love lentil soup. that was one of the first things i learned upon coming to california. went to a taco stand....carne asada tacos.....doused with Tapitio....FIRE FIRE..the only other thing on the plate were a few slices of radish.....GULP GULP......hey that works pretty ok..... |
Tapitio was the hot sauce i was thinking of. the one that begins with a "C". that's how natebrain works. go figured. jicama is a root with brown skin and white fresh. it has almost no flavor. i've never seen it served cooked. it's texture is like a cross between watermelon and raw potato. |
i would live on hot cheez-its (in a box with a picture of a bottle of tabasco) if i could. instead, i've been getting closer and closer to true veggie fare lately. it was saturday that i last ate meat. some sort of sweet/sour chicken dish that my family loved but tasted nasty to me. |
I really need to go wash my mind out with soap. |
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Caper berries, which are (I think) in the same family, are also good. And larger--more bang for your buck. |
ummm errrrrr.... you downunder folk are fucking weird |
(blush, blush, blush, blush) |
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i was just sitting here drinking scotch and it occurred to me: i have occasion to thank the large-peckered one for turning me on to tapatio which i ran across a few weeks ago at the grocery store and i bought it brought it home and made a big pan of los huevos y las papas which i doused with tapatio and it was damn good. |
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1/2 stick butter 1 yellow onion 2 leeks ~1 c. baby carrots (Celery could also be added) Melt the butter over low heat, chop the onions very small, the leeks very thin, and the carrots into bite-sized chunks. Vegetables into the pot, simmer for about 20-25 minutes. 8 c. beef stock (or chicken, or vegetable) 1 tsp. thyme 1 bay leaf a grind of fresh pepper 3-4 parsnips** 1/2 a salami (or a good amount of ham) Add the stock and spices. Chop the parsnips** into bite-sized pieces and the salami into even smaller pieces, and add to the soup. Bring to a boil, then reduce and simmer for 30 minutes. 1 can white beans 2 cups shredded cabbage 2-4 cloves garlic, depending on your taste Add the above and simmer for 10 minutes. Salt to taste. Serve immediately with good bread. The sweetness of the parsnips and the saltiness of the meat is a really nice combination. **Parsnips must be cored if they're thicker than an inch or so in diameter. Most parsnips have fat, bulbous tops and skinny tails -- the skinny part can just be chopped like a carrot and cooked as-is, but the fat part must be cored, because the core is very fibrous and tough. |
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