#EdenCooks - Thursday, April 14th at 8pm EST

Contributor: wetone123 wetone123
I'm here! wouldn't miss this! Everything looks great so far
04/14/2011
Contributor: Alys Alys
Quote:
Originally posted by Antipova
How interesting! And so many people claim to taste a difference...
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
Contributor: Alys Alys
Quote:
Originally posted by wetone123
I'm here! wouldn't miss this! Everything looks great so far
Hi! Glad you made it
04/14/2011
Contributor: Vaccinium Vaccinium
FYI, Alys, the lasagna you suggested is currently in my oven.

It looks really good.
04/14/2011
Contributor: dv8 dv8
Quote:
Originally posted by Jul!a
I'm kind of ehh about them myself. *shrug*
Does that mean you don't like pesto?
04/14/2011
Contributor: Vaccinium Vaccinium
Quote:
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.
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
Contributor: Alys Alys
Oh, and did anyone notice that fun fact there?
04/14/2011
Contributor: wetone123 wetone123
I'm part Greek also. Love this recipe!
04/14/2011
Contributor: Alys Alys
Quote:
Originally posted by dv8
Does that mean you don't like pesto?
I make pesto with toasted pecans, and THAT is wonderful
04/14/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Alys
I make pesto with toasted pecans, and THAT is wonderful
And I do it with a mixture of hazelnuts and cashews (pine nuts are way too expensive for me to use in such quantities).
04/14/2011
Contributor: Alys Alys
Quote:
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.
Do it and keep us updated!
04/14/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Alys
Do it and keep us updated!
Yes ma'am.
04/14/2011
Contributor: Jul!a Jul!a
Quote:
Originally posted by dv8
Does that mean you don't like pesto?
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
Contributor: wetone123 wetone123
Kalamata
04/14/2011
Contributor: Alys Alys
Okay, if there are no more questions, I'll move us along...
04/14/2011
Contributor: Vaccinium Vaccinium
Quote:
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.
Between the basil, nuts, and garlic, there are definitely some strong tastes that don't agree with some people.
04/14/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Alys
Okay, if there are no more questions, I'll move us along...
Go for it. Thanks for letting us waylay you.
04/14/2011
Contributor: wetone123 wetone123
I make pesto with toasted walnuts. Pecans sound great too!
04/14/2011
Contributor: Alys Alys
Quote:
Originally posted by Antipova
Go for it. Thanks for letting us waylay you.
'Course! I enjoy questions
04/14/2011
Contributor: Alys 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.



(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
Contributor: Vaccinium Vaccinium
Looks good, Alys.
04/14/2011
Contributor: Antipova Antipova
Sounds/looks great! (And you have a gorgeous stove.)
04/14/2011
Contributor: wetone123 wetone123
Yummy!
04/14/2011
Contributor: Alys Alys
Quote:
Originally posted by Antipova
Sounds/looks great! (And you have a gorgeous stove.)
It's new! (I live at home right now, and the kitchen is a definite perk)
04/14/2011
Contributor: Jul!a Jul!a
Quote:
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
That's a really interesting fact about artichokes.
04/14/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Alys
It's new! (I live at home right now, and the kitchen is a definite perk)
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
Contributor: Alys Alys
Quote:
Originally posted by Jul!a
That's a really interesting fact about artichokes.
What? Facts that just might appear in the trivia challenge? Why didn't I think of that?

Honestly, I love artichokes, so I had fun searching for a fun fact.
04/14/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Jul!a
That's a really interesting fact about artichokes.
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.
04/14/2011
Contributor: Antipova Antipova
Quote:
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...
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.
04/14/2011
Contributor: potstickers potstickers
*drool* Anything with artichokes sounds absolutely delicious! Especially with fish.
04/14/2011