Dinner tonight

On Tue, 05 Apr 2011 21:24:11 -0400, Cheryl
wrote:


Fantastic, I'll give it a try soon. Maybe I'll find some pork
tenderloin on sale.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 6 Apr 2011 00:43:22 GMT, notbob wrote:


It is a pretty prolific grower if you have a water feature that can do
double duty as an herbarium. [and if not- young nasturtiums leaves
and the flowers taste the same to me.]

I see that page says to sub dandelion [yuck, IMO], arugala, radish
sprouts, spinach, nasturtium, Belgian Endive, or purslane for
watercress.

I agree with the nasturtium, but none of the others remotely resemble
the taste or texture of watercress, IMO. Purslane is excellent- I
seem to have made my garden soil good enough so that it doesn't
support purslane anymore. Used to give me a good reason to do some
weeding-- make a salad of lambs quarters and purslane.

Jim
 
On 6 Apr 2011 00:43:22 GMT, notbob wrote:


The first on the list is arrugola. It's fabulous on pizza. The last
meal made at the weekend house I just emptied out was a pizza with it
in it. It was amazing.


Move to Chicago. We see it all the time.

Lou
 
On 4/4/2011 8:58 PM, Brooklyn1 wrote:

The last time I ate in a fancy restaurant, the wedge salad was made with
romaine lettuce. My children thought this was unique, they were not
aware of the wedge salads from my teenage years. Same soup, different bowl.

Becca
 
On Apr 3, 4:42?pm, Sqwertz wrote:

Yeah because it's so fuckin' hard to cut some iceberg lettuce into
wedges and pour on some dressing over the top. I have to go to a
restaurant for that! And I'm in my 40's so yes, wedge salad is old
fashioned but I like it so there ya go. :-p
 
On 2011-04-05, Omelet wrote:

I can't believe how gullible you ppl are.

Presentation? When did pre-prep become presentation? What's next?
Raw unpeeled carrot w/ tops as a side? I know!.... whole raw potato
served on a spade fulla dirt so can prop up vertical.

gimme a freakin' break!

nb --jaw on floor
 
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