What natural food would you change if you could?
For me, it would be eggs. Twice as much yolk and very little white. You could still buy regular eggs for cooking. And steaks. I would make all steaks tender and juicy and un-screw-up-able. Do you have a food item you'd like to personalize?
-
-
-
re: MrsCris
The Professor
May 25, 2009 05:45 PM
...oh, no...the easy open tab is good maybe...juicy pearls twice the size are fine...but I like the crunch of the seeds!!!!
-
-
-
Michelly
May 23, 2009 03:18 PM
I would like all meat and fish to not contaminate your workplace at all. I swear, every time I'm cutting up a chuck or have my hand buried deep in a bird, the phone or doorbell rings, or my kid suddenly REALLY needs me for something or other, and I'd like to not have to retrace my steps with the bleach/water spitzer all the time. We're eating more veggie stuff nowadays, I told my family, to be healthier, but for me, it's also easier on the fixing and cleaning.
Conversely, I'd like to be able to buy fresh produce and throw it in the freezer and pull it out when I'm really ready to use it and have it just as good in every way as fresh.
But then, I'd like Hugh Jackman to give me a foot massage, too, but I don't think that's gonna happen, either.
In the interim, I agree with the easy-to-peel pineapple and melons that aren't hard as rocks one day and all black and mushy the next. -
Bananas are meant to be the perfect grab food to go, yes? Except what are you supposed to do with the furry strings that trail from the peel? I can't eat them without gagging, they sometimes break off and land on you and you end up with dessicated worm looking things later on.... and the furry nub at the bottom!!! I waste a cubic centimeter at the bottom trying to avoid ingesting.
›1 Reply -
Googs
May 16, 2009 02:29 PM
I would like it if all crabs and lobsters just up and committed suicide in the name of art at the very moment you wished to cook them at home.
›9 Replies -
I would change lima beans, and by change, I mean wipe them off the face of the earth. That is change I can believe in!
›2 Replies -
cayjohan
May 3, 2009 05:15 PM
I finally figured out what this thread was reminding me of! One of my favorite (but odd) animators, Tex Avery, did a few *what will life be like in the future?* cartoons in the 1950s. Very weird and entertaining stuff, but I'm partial to Avery. One of these shorts is called "The Farm of Tomorrow," and deals with mechanization of ag. and genetic hybrids of foodstuffs in Avery's characteristically half dorky/half thoughtfully humorous way. I'll post the link.
**FAIR WARNING** There are bits in the clip that can range from vaguely un-PC to bordering on the offensive, depending upon your POV and sensibilities. Remember, this is the 1950s and the mores of the time are reflected. Just saying.
http://www.youtube.com/watch?v=WqX9w-...
Farm of Tomorrow
Best,
Cay›2 Replies -
-
Veggo
May 2, 2009 07:30 AM
I would like for spills of beet juice and curry broths to be soluble in something less that sulfuric acid. When I did my curried goat last week I ended up dispatching my shorts and shirt to the rag pile. A cycle in the washer only served to magnify the curry stains. If I wore them again to my grocery store, some kind soul would direct me to the isle with the items for incontinence.
›1 Reply-
re: Veggo
maplesugar
May 2, 2009 06:41 PM
Try the stain remover aisle instead...I use Spray n Wash dual power and a brush, it gets all manner of stuff out of DD's uniform khakis (anyone who thought BEIGE uniform pants were a good idea for 7yr olds doesn't have kids) :)
-
-
Let's see:
Avocados that don't turn black.
Cilantro that lasts for more than a week without wilting.
Beets that only emit juice after cooking.
Cartilage free chickens.
Instant dry lettuce.
Stain free cherries.
Stringless celery.
Easy peel eggs.
›6 Replies-
re: salsailsa
tatamagouche
May 2, 2009 06:08 AM
Yes, another I can really get behind: naturally clean lettuce. That'd be great.
-
re: salsailsa
The amazingly convenient paper towel can be used to keep your cilantro and other herbs fresh. Wet a couple of paper towels and wring them out to where they don't drip anymore. Wrap your herbs in the paper towels and place in the veggie drawer of your fridge. Check every couple of days to see if the towels need rehydrating. Regular towels work as well.
Send all unwanted chicken cartilage to any Japanese izakaya. Called nankotsu, it's usually dredged and deep-fried and served hot. It's almost like chicken tofu in that the cartilage delivers the flavor of the seasoned coating as well as offering an interesting texture. Moreover, it goes well with beer.
-
re: bulavinaka
Thanks for the tip about herbs. I have absolutely no luck keeping cilantro.
Interesting about the chicken cartilage. My stomach instantly turns when I chew a piece of cartilage( in regular roast chicken that is).
Deep frying does all sorts of magical things to foods. I like eating fried shrimp shells.
-
re: salsailsa
Yes, deep-frying is just amazing, isn't it? Salted pepper shrimp is my version of your fried shrimp shells. I eat everything - shells, tails, and heads. Nothing is left. Aside from the mention upthread about devaining, I guess there's not much to improve on as far as these little crustaceans go.
-
-
-
-
-
FoodFuser
May 1, 2009 01:03 PM
In a perfect world, the leaves of the nopales cactus would scratch themselves.
I'm able to harvest them locally, but the de-spining is a chore.
I am currently in the intermediate stages of training my cat to assist me in this.
-
-
-
I don't think I've seen this yet but my dream would be beans that do not burst or split no matter what. Every single bean I would make would come out pristine and with the skins intact. I know there are techniques that exist to make this happen but I would like non-bursting beans with no effort.
-
RealMenJulienne
Apr 30, 2009 08:01 AM
I wish there was a naturally occurring chicken with like 8 pairs of wings.
›5 Replies-
-
-
re: Veggo
RealMenJulienne
Apr 30, 2009 03:40 PM
The thought of the existence of such a chicken is pretty grotesque, but if it meant cheaper wings... Man oh man... I'm glad I'm not in charge of making that decision.
-
-
-
maplesugar
Apr 29, 2009 04:07 PM
I'd like a butternut squash I could remove from it's skin without resorting to manuevers usually reserved for chopping wood.
ETA: apparently I have dyslexic fingers thanks Sal :)
›8 Replies-
re: maplesugar
Sal Vanilla
Apr 29, 2009 04:12 PM
Butternut right? Peel it with a cheep hand peeler towards to. Sick simple.
-
-
re: bayoucook
FoodFuser
Apr 30, 2009 11:36 AM
Lots of ways to peel/section it. Good tools are a real plus.
Try this page to see a variety of techniques:
http://images.google.com/images?gbv=2... -
re: bayoucook
Sal Vanilla
Apr 30, 2009 11:47 AM
I just read thatI wrote "cheep" LOL... I have chickenitis.
Anyway. You know those hand peelers? Use one of those. Hold it by the neck and start peeling towards you from the bottom like below the bottom bug gourd side as low as comfy. The skin will zip right off and there is only a tiny bit of waste.
You can use those y shaped peelers or the kind that is straight and the peeler part is two parallel blades. I am sure the others work, but I KNOW those do.
-
-
re: danieljdwyer
Sal Vanilla
May 1, 2009 10:04 PM
Cuz sometimes you don't want to roast it. OR you want to roast it in cubes.
-
-
-
-
-
-
-
re: Karl S
tatamagouche
Apr 29, 2009 03:52 PM
I assume they mean the fat would be there but it wouldn't, you know, stick.
-
-
re: Lewes17266
mcsheridan
Apr 29, 2009 07:11 PM
Oh, no you don't! You leave out the fat, and what would we fry our home fries in? :D
Never mind no more green beans cooked with a little bit of bacon fat, sugar and mustard.
-
-
re: Sal Vanilla
mcsheridan
Apr 30, 2009 03:59 PM
One of these days, I'm going to get some duck fat and roast potatoes with it. Someday...
-
re: mcsheridan
Caitlin McGrath
Apr 30, 2009 04:00 PM
Cook yourself some duck. Good meal + duck fat bonus for future cooking.
-
-
re: moh
Sal Vanilla
May 1, 2009 10:01 PM
I just double rendered pork fat. I may have a new love. 8 Pounds of pork fat! My house reeks.
-
re: Sal Vanilla
Yes, but it is sooo good. I don't know if you like fried chicken, but there is an awesome Edna Lewis recipe for southern fried chicken that fries the chicken in lard with some bacon thrown in, and it is amazing! The few times we have rendered our own lard, it was to make this recipe. Perhaps it is time again....
-
-
-
-
-
-
-
-
mcsheridan
Apr 28, 2009 06:47 PM
Corn on the cob would have easily removable cornsilk so there'd be none to get stuck in your teeth.
"Navel" lemons so the seeds would be no problem in iced tea; alternatively, much bigger seeds so they couldn't accidentally be sucked up through a straw. :)
›4 Replies-
-
re: mcsheridan
Caitlin McGrath
Apr 28, 2009 07:09 PM
Amazingly, if you cook corn on the cob in the microwave in its husk (steams perfectly in a few minutes, without heating up the kitchen), the silk strips clean away like nobody's business.
-
re: mcsheridan
tatamagouche
Apr 29, 2009 05:19 AM
Dammit, I like pulling off the cornsilk too! As I suggested earlier, I must've been a seriously nitpicky chimp in another life.
-
re: tatamagouche
Sal Vanilla
Apr 29, 2009 04:13 PM
Sometimes you just crack me up. I know that does not add to the topic, but I had to let that out.
-
-
-
It's not NICE to f*ck with Mother Nature, but... How bout green coffee beans that "ripen" and magically turn into whatever roast you'd like, depending on "ripening" time. Ooh, I'd like that.
Vacuum packed nuts that "self-toast" on exposure to air, so you never have to throw out $10.00 worth of pine-nuts because you got distracted (after your 3'rd cocktail...). We can live in outer space, but can NOT come up with the Navel Cherry! (although I'm all for pit spitting contests, but try making a cherry pie with fresh bings. Your kitchen will look like the aftermath of several Godfather movies; horse-heads not included) While we're at it, seedless tomatoes would be kind of cool, too. Gee, I hope Monsanto isn't spying on this thread and getting diabolically good ideas!! adam -
Karl S
Apr 28, 2009 04:41 PM
Olive trees that could grow happily and fruitfully in continental climates?
Sour cherries where the pits pull out neatly and effortlessly with the stem (pitless would not be good, since sour cherry pits are flavorful and useful in certain things).
Freestone mangoes.
›2 Replies-
re: Karl S
"Olive trees that could grow happily and fruitfully in continental climates?"
Well, I don't mind olive trees in distant lands, as olives and olive oil travel pretty well. But I would love to have fig trees that would thrive in my backyard in Canada.... Fresh figs off a tree are so wonderful.
-
-
greygarious
Apr 28, 2009 09:53 AM
Concord grapes would be seedless.
Fresh raspberries would not go moldy for at least a week after you buy them.
Macoun apples would store as well as Braeburns.
Bananas and tomatoes would keep longer at room temperature.
Garlic cloves would slip their skins as easily as concord grapes.›5 Replies-
-
re: nemo
greygarious
Apr 28, 2009 04:14 PM
That works fine for strawberries and blueberries, but it seems like the hollow shape of the raspberry makes it more vulnerable to condensation, which encourages mold.
If left uncovered in the fridge long enough to dry the condensation, they start to shrivel and exude juice, which again encourages mold. I've settled for either eating them the day I buy them, or freezing, which defeats their fresh appeal.-
re: greygarious
Aromatherapy
Apr 30, 2009 05:56 AM
I've had excellent luck with storing (very) fragile raspberries in glass jars for days.
-
-
-
-
-
-
-
Grapefruits. I hate the things. Why can't they taste like pomelos? One bite into a grapefruit, and I can't taste anything but bitter for the day. No wonder people go on grapefruit diets. I'd stop eating if I had to have a grapefruit before every meal. And yet, the exterior beauty of a grapefruit ...
And raw onions. Why can't raw onions taste like the glory that is caramelized onions? Or at least make it all mild ... like scallions! The need to drop raw onions into everything ruins my food. One bite into that raw onion, and even my dessert is tainted. Gross city.
And those tomatoes. I haven't had a truly good tomato since I lived at home and my parents grew them. (And I didn't like tomatoes then!!!) Can't they all be hardy, easy to grow, and delicious regardless of circumstances?
›4 Replies-
re: Ali
tatamagouche
Apr 28, 2009 01:58 PM
Grapefruits aren't bitter if you're careful about avoiding the membrane—they're tarter than pomelos, to be sure, but I love both...
I used to love raw red onions but I can't do those anymore. My stomach starts to burn. As for tomatoes—only in season and even then only with luck are they much good at all in the US. In Italy, on the other hand...
-
re: tatamagouche
I avoid all membranes, but it doesn't help. (Funny enough, my mother told me the exact same tip yesterday night. ^_^) Without the membrane, I can taste more of the fruity-ness and sort of see why people like them, but it's still just bitter. It's worse when it's in my salad or something and the bitterness taints the ingredients around it. Blegh.
The tomatoes ... well, last summer, I religiously went to the farmer's market at least once a week, and still no tomatoes. They were *all* bad. I was more than a little sad.
-
re: Ali
tatamagouche
Apr 29, 2009 05:17 AM
Had a panzanella at a local restaurant the other day—should've known better than to have a summer salad in early spring—but still, the tomatoes were very nearly white. So depressing.
-
re: Ali
Emmmily
May 1, 2009 10:06 AM
I wonder if the bitterness in grapefruits is a supertaster thing (since supertasters are more sensitive to certain bitter compounds)? I find them pretty inedible too, along with broccoli rabe, many beers, etc, all b/c of intense bitterness. Just a thought.
-
-
-
-
Much as I love yolks, it would also be nice to be able to get eggs that were all white. Hard boiled, with some salt and hot sauce, these would be a delicious and incredibly healthy snack.
›2 Replies -
Sal Vanilla
Apr 26, 2009 12:39 PM
Eggs would be laid in the same condition you find them in the grocers fridge. Leeks would clean themselves of grit. All peaches would be freestone.
›1 Reply-
re: Sal Vanilla
babette feasts
Apr 26, 2009 05:23 PM
That reminds me, I've often wished for freestone cherries. For baking - even with a pitter they are still a PIA, and I hate the rough edges that the pitter leaves.
-
-
-
luckyfatima
Apr 25, 2009 11:56 PM
I would make tomatoes flavorful even if they were grown under artificial conditions and no matter what region or season. So many bad, tasteless tomatoes out there. Good ones are like gold and gems.
-
Dear Mother Nature,
As much as You have perfected the taste of Your Earth's bounty, some often leave me wishing that I could make some changes that even You might consider worthy. I don't mean to sound of a mortal filled with hubris and contempt for Your gifts that You bestow upon us, but I am certain that many of my associates also wish that some of Your otherwise amazing creations could use a little nip & tuck. Yes, for the sake of convenience of one sort or another, we have attempted to achieve this perfection in certain cases only to have failed (e.g., please see item #1). Consequently, it's pretty obvious to me that You have the final say as to whether or not this wish list will ever come true. I know You have been awfully busy lately, as well as awfully pissed off at us for really screwing things up (please oh please pardon us as a whole for allowing two particularly bad terms of Cowboy contempt for all things natural), as most of us now know that global warming is actually Global Warming. With that said, if You see just a tiny of window time opening up in Your otherwise crazy schedule, I would be deeply honored and appreciative if You could take a peak at my list. And please pardon me and disregard any of my wishes that might put us deeper in the environmental crap hole.
Vinaka vaka levu,
Bulavinaka
1) Seedless watermelons that taste like seeded ones but without the seeds.
2) Seedless avocados.
3) Pineapples with edible and appetizing skins like real apples.
4) Quadruple the size of Mexican limes - I don't mind the seeds at all.
5) A little red "Perfect for Eating" pop-up indicator on canteloupes. Cutting into the occasional ones that taste and smell like varnish really suck the spirit of Summer right out of me.
6) Make durians really taste good, or did You even mean for us to be eating these? Working so hard to open one of these is bad enough, but offering something that tastes like vanilla custard mixed with the fermented juices of rotting onions and sneakers that are far past their better days is a really bad joke (just my pewny opinion). Nix the fermented juices smell and I will far more appreciate having durians pushed on to me when we're visiting my in-laws in Malaysia. :)
›16 Replies-
re: bulavinaka
Caitlin McGrath
Apr 25, 2009 04:17 PM
Avocado pits don't bother me, but a seedless mango would be beyond awesome. The bigger Mexican/Key limes are a good one.
-
re: Caitlin McGrath
tatamagouche
Apr 26, 2009 06:43 AM
Yes. Finally one I get...the battle with the mango pit is a brutal one.
And that reminds me of one of my own—I wish spaghetti squash were seedless. The seeds always create this stringy gunk around them and scooping it all out, you lose part of the flesh.
-
-
-
-
re: moh
Sam Fujisaka
Apr 26, 2009 05:50 PM
I remember stumbling home late at night in Tarija, Bolivia, and seeing discarded mango seeds with their dry(ing) hair sticking out. In the light coming from windows and the like, they'd look like giant bugs or medium rats. Scare the living shit out of you for a split second.
-
-
-
-
re: bulavinaka
Sam Fujisaka
Apr 26, 2009 07:53 PM
Cinnamon, Veggo & bulavinaka, its great to know that I'm not alone. In very low light late at night and on cobblestone streets they can startle you to your senses!
-
-
-
-
-
-
-
-
-
re: bayoucook
Sal Vanilla
Apr 26, 2009 12:43 PM
My dog husks coconuts in record time. It is a little frightening to watch. My little nieces squeal with glee when I jam the screwdriver between the eyes of the coconut to open it. I insist that trait comes from her husbands side of the family. Meanwhile I sleep with the bedroom door locked when they come for a visit.
-
-
Lard and Bacon Drippings would be the same only chock-full of beneficial nutrients necessary to lower cholesterol. Wood smoke would be the only source of Vitamin S, absolutely required for whatever.
›15 Replies-
re: DockPotato
Sal Vanilla
Apr 25, 2009 12:15 PM
And that copious consumption of them cured cancer and aided in weight loss. I mean... while we are at it.
I saw yesterday on the news that bacon cures hangovers. Just one more reason to have it at the ready.
-
re: Sal Vanilla
Caitlin McGrath
Apr 25, 2009 12:32 PM
http://chowhound.chow.com/topics/610544
While we're asking for fatty goodness to be good for you, can we add milkfat to the list? Then all those tasty things we make from it - cheese, butter, etc. - would actually lower our blood cholesterol and make us slimmer.
I'm on board with all dark-meat turkeys and chokeless artichokes, too. Wouldn't mind coreless cabbage, either.
-
re: Caitlin McGrath
-
-
-
re: Veggo
Well, Ricky, the only theory I have is that artichokes are that rare foodstuff that follows the bathing suit rule: as the functional surface area decreases, the price rises. Malcolm Gladwell might be too busy to address this issue right now, but I bet Alan Greenspan has some free time.
-
-
-
-
-
-
-
re: DockPotato
kattyeyes
Apr 26, 2009 02:05 PM
I'm on board with all of this--from the bacon to the milkfat. I am especially drawn to the idea it will not only lower our cholesterol, but make us thinner! While we're at it, can we please fix avocados so the cholesterol kid here and all my friends can enjoy them without guilt?
-
re: kattyeyes
Caitlin McGrath
Apr 26, 2009 02:37 PM
Avocados are full of fat, but it's healthy fat. Won't make you thinner, that's for sure, but only have a neutral-to-positive impact on your cholesterol stats.
-
-
-
re: lagatta
kattyeyes
May 25, 2009 04:45 PM
Of course! Nothing so nutritious could possibly do anything detrimental! 5 out of 5 dentists would recommend gum with sugar to their patients who chew gum. With each checkup, you'd get a new toothbrush, some floss and a sugary treat as a token of good health.
-
-
-
-
-
-
re: FoodFuser
buttertart
May 1, 2009 10:14 AM
In my perfect world, tomatoes would be about an inch thick from blossom to stem end, so you could have my 2 favorite parts by slicing in 2 horizontally: the blossom end (which I like the best), and the stem end, with some but minimal seed cells between the two for moisture. And they would always taste like August Ontario field tomatoes, always!
-
-
Easy--shrimp...I DESPISE deveining those suckers...I know that you don't always have to & some people never do... but oy! What a total pita!
›8 Replies-
re: Val
beccabones
Apr 25, 2009 12:25 PM
Yes! easy shrimp
& oysters that gladly open without having to be shucked.-
re: beccabones
Sal Vanilla
Apr 25, 2009 04:43 PM
Wouldn't it be nice if shrimp and lobbies fully excreted their poop instead of storing it all along their tails. Gaggers.
Oh - a good way to get FL lobbie skat out easily: Bust off the last foot or so of their antenna, shove the broken part up his... um... bum from tail to carapice and then pull it back out. The antenna has little backward spines that grab its intestines and it all comes out attached to the antenna.
A nifty and repulsive trick.
-
-
re: Val
tatamagouche
Apr 26, 2009 06:40 AM
Weird...I kind of find this process therapeutic too. Something very satisfying about removing that little string.
This thread is beginning to make me feel like a freak!
-
re: tatamagouche
Sal Vanilla
Apr 26, 2009 12:36 PM
OMG I just spit my coffee all over my keyboard laughing at your post!
-
-
-
-
-
-
-
Sam Fujisaka
Apr 25, 2009 09:08 AM
All fish would not have scales and pin bones. Roasted chicken skin would never come off of the meat when cutting up the bird.
›6 Replies -
phofiend
Apr 25, 2009 08:37 AM
More arti and no choke. An all dark meat turkey. Onions that don't make me cry.
›8 Replies-
re: phofiend
babette feasts
Apr 26, 2009 06:10 AM
It's called duck, and tastes even better. Unfortunately you'll have to buy around 1 per person for Thansgiving, but happiness is worth it.
-
re: babette feasts
alanbarnes
Apr 26, 2009 10:31 AM
Or goose. You don't need as many. But as far as turkeys go, heritage birds are much less buxom.
-
-
re: Cinnamon
alanbarnes
Apr 26, 2009 05:12 PM
Duck is the same way, but I've found that steaming the bird before roasting renders away much of the fat. No liposuction required.
Now there's a thought - maybe a really, really hot steam room is an alternative to gustatory self-control...
-
re: alanbarnes
Really? Might've been the birds I've gotten... have had no problem whatsoever with duck, it's always turned out beautifully. The ONE Christmas goose I made was a comedy of drainage.
>Now there's a thought - maybe a really, really hot steam room is an alternative to gustatory self-control...<
Beware any spa that offers to wrap you in a cozy dough blanket first.
-
re: Cinnamon
The Professor
May 16, 2009 03:47 PM
I sure hope you saved that precious "drainage" for cooking...there is nothing better for roasting potatoes than goose or duck fat.
Nothing.
-
-
-
-
-
-
-
-
Sal Vanilla
Apr 25, 2009 07:36 AM
I would make fava beans less annoying to deal with.
I am so with you on the egg.
›28 Replies-
re: Sal Vanilla
tatamagouche
Apr 26, 2009 06:38 AM
I actually love the process of shelling/popping the membranes off favas. I find it sort of therapeutic. Is that odd?
-
re: tatamagouche
Sal Vanilla
Apr 26, 2009 12:34 PM
No, not odd at all. I find defuzzing sweaters and picking off every last pill therapeutic. I am also the designated mincer in the house. Although... my sister attributes that to pent up anger and frustration. I attribute her analysis to transference ; )
-
re: Sal Vanilla
tatamagouche
Apr 26, 2009 05:49 PM
Yay! Love puling the sheet of lint off the screen in the dryer too. And will stop there before I delve into TMI.
Funny thing is right after the above comment I went right out and bought some favas. I've got a wonderful salad recipe that also includes peas, shaved zucchini, parmesan, lots of lemon juice and olive oil...
-
re: tatamagouche
Sal Vanilla
Apr 28, 2009 04:27 PM
MMM Yumba sounding salad!
I love pulling the lint out of the screen to. One piece - accept no less. I love it when it thick with whooly pieces from the dog bed. I swear that lint could be gathered and spun into yarn. Talk about recycling.
A couple days ago on this very posting, I think it was the orig poster - anyway she mentioned about eggs needing two yolks and ditching most of the whites - I went out shortly after reading that and got an egg. I broke it open and what do you guess I saw?
Yup. Two yolks.
-
-
re: bayoucook
Sal Vanilla
Apr 29, 2009 04:16 PM
I smiled and thought of you. The yolks were really big too - but strangely fragile.
-
-
re: Sal Vanilla
The Professor
May 16, 2009 03:44 PM
One of the stores I shop regularly carries double yolk eggs.
Wonder what those chickens are eating??
-
-
-
re: kubasd
tatamagouche
May 4, 2009 06:46 AM
It's actually really simple—I mean, that's pretty much it. The zucchini's raw, but shaved (or sliced) very thin, enough so the pieces are limp, if you know what I mean. Don't overcook the peas/favas, of course. Shave or chunk the parmesan; I prefer that to shredding/grating so it doesn't get soggy. Drizzle with good olive oil and plenty of lemon juice. You can add a little chiffonaded basil too if you like...really you could play with it in all sorts of ways, I imagine.
-
-
-
-
-
re: Sal Vanilla
janetms383
Apr 28, 2009 05:42 PM
I want my eggs with less yolk and double the white.... just get rid of that squiggley white rooster cum thingie.
