I'm here! wouldn't miss this! Everything looks great so far
#EdenCooks - Thursday, April 14th at 8pm EST
04/14/2011
Quote:
Most of the differences in olive tastes comes from the different curing processes on top of the level of ripeness and the different varietals of olive grown.
Originally posted by
Antipova
How interesting! And so many people claim to taste a difference...
04/14/2011
Quote:
Hi! Glad you made it
Originally posted by
wetone123
I'm here! wouldn't miss this! Everything looks great so far
04/14/2011
FYI, Alys, the lasagna you suggested is currently in my oven.
It looks really good.
It looks really good.
04/14/2011
Quote:
Does that mean you don't like pesto?
Originally posted by
Jul!a
I'm kind of ehh about them myself. *shrug*
04/14/2011
Quote:
I've actually been tempted to plant an arbequina olive in my yard. We are at the northern tip of where they can survive.
Originally posted by
Alys
Most of the differences in olive tastes comes from the different curing processes on top of the level of ripeness and the different varietals of olive grown.
04/14/2011
Oh, and did anyone notice that fun fact there?
04/14/2011
I'm part Greek also. Love this recipe!
04/14/2011
Quote:
I make pesto with toasted pecans, and THAT is wonderful
Originally posted by
dv8
Does that mean you don't like pesto?
04/14/2011
Quote:
And I do it with a mixture of hazelnuts and cashews (pine nuts are way too expensive for me to use in such quantities).
Originally posted by
Alys
I make pesto with toasted pecans, and THAT is wonderful
04/14/2011
Quote:
Do it and keep us updated!
Originally posted by
Vaccinium
I've actually been tempted to plant an arbequina olive in my yard. We are at the northern tip of where they can survive.
04/14/2011
Quote:
Yes ma'am.
Originally posted by
Alys
Do it and keep us updated!
04/14/2011
Quote:
I'm honestly not sure I've had it, but if I recall correctly, not a big fan. I might have had it once or twice, but a really long time ago.
Originally posted by
dv8
Does that mean you don't like pesto?
04/14/2011
Kalamata
04/14/2011
Okay, if there are no more questions, I'll move us along...
04/14/2011
Quote:
Between the basil, nuts, and garlic, there are definitely some strong tastes that don't agree with some people.
Originally posted by
Jul!a
I'm honestly not sure I've had it, but if I recall correctly, not a big fan. I might have had it once or twice, but a really long time ago.
04/14/2011
Quote:
Go for it. Thanks for letting us waylay you.
Originally posted by
Alys
Okay, if there are no more questions, I'll move us along...
04/14/2011
I make pesto with toasted walnuts. Pecans sound great too!
04/14/2011
Quote:
'Course! I enjoy questions
Originally posted by
Antipova
Go for it. Thanks for letting us waylay you.
04/14/2011
Alrighty, next step….
Take about half of the tomatoes, olives, and artichoke hearts and lay them out in the bottom of a 9” X 13” baking dish before laying the pieces of fish over top.
(Here’s where the major recipe alteration comes into play. Not only could you substitute in a different white fish in for the flounder; you could also use boneless, skinless chicken breasts; or you can go truly vegetarian and throw in some uncooked penne with an extra cup or so of water.)
Fun Fact: The artichoke is a member of the thistle family, and their name comes from an Arabic term meaning approximately: “ground thorny”
Take about half of the tomatoes, olives, and artichoke hearts and lay them out in the bottom of a 9” X 13” baking dish before laying the pieces of fish over top.
(Here’s where the major recipe alteration comes into play. Not only could you substitute in a different white fish in for the flounder; you could also use boneless, skinless chicken breasts; or you can go truly vegetarian and throw in some uncooked penne with an extra cup or so of water.)
Fun Fact: The artichoke is a member of the thistle family, and their name comes from an Arabic term meaning approximately: “ground thorny”
04/14/2011
Looks good, Alys.
04/14/2011
Sounds/looks great! (And you have a gorgeous stove.)
04/14/2011
Yummy!
04/14/2011
Quote:
It's new! (I live at home right now, and the kitchen is a definite perk)
Originally posted by
Antipova
Sounds/looks great! (And you have a gorgeous stove.)
04/14/2011
Quote:
That's a really interesting fact about artichokes.
Originally posted by
Alys
Alrighty, next step….
Take about half of the tomatoes, olives, and artichoke hearts and lay them out in the bottom of a 9” X 13” baking dish before laying the pieces of fish over top. ... more
Take about half of the tomatoes, olives, and artichoke hearts and lay them out in the bottom of a 9” X 13” baking dish before laying the pieces of fish over top. ... more
Alrighty, next step….
Take about half of the tomatoes, olives, and artichoke hearts and lay them out in the bottom of a 9” X 13” baking dish before laying the pieces of fish over top.
(Here’s where the major recipe alteration comes into play. Not only could you substitute in a different white fish in for the flounder; you could also use boneless, skinless chicken breasts; or you can go truly vegetarian and throw in some uncooked penne with an extra cup or so of water.)
Fun Fact: The artichoke is a member of the thistle family, and their name comes from an Arabic term meaning approximately: “ground thorny” less
Take about half of the tomatoes, olives, and artichoke hearts and lay them out in the bottom of a 9” X 13” baking dish before laying the pieces of fish over top.
(Here’s where the major recipe alteration comes into play. Not only could you substitute in a different white fish in for the flounder; you could also use boneless, skinless chicken breasts; or you can go truly vegetarian and throw in some uncooked penne with an extra cup or so of water.)
Fun Fact: The artichoke is a member of the thistle family, and their name comes from an Arabic term meaning approximately: “ground thorny” less
04/14/2011
Quote:
It won't be long before you need to figure out how to work in a 75 sq. ft. kitchen. Enjoy it while you can...
Originally posted by
Alys
It's new! (I live at home right now, and the kitchen is a definite perk)
04/14/2011
Quote:
What? Facts that just might appear in the trivia challenge? Why didn't I think of that?
Originally posted by
Jul!a
That's a really interesting fact about artichokes.
Honestly, I love artichokes, so I had fun searching for a fun fact.
04/14/2011
Quote:
I let one of my artichokes get too big last year, and I poked a half dozen holes in my palm when I grabbed it. I can definitely attest to the thorniness.
Originally posted by
Jul!a
That's a really interesting fact about artichokes.
04/14/2011
Quote:
And when you're apartment hunting, *never* make the mistake of thinking you could learn to love an electric range. It just won't work out.
Originally posted by
Vaccinium
It won't be long before you need to figure out how to work in a 75 sq. ft. kitchen. Enjoy it while you can...
04/14/2011
*drool* Anything with artichokes sounds absolutely delicious! Especially with fish.
04/14/2011