Jill, thanks for the cauliflower recipe

"Rob" <Rob@getgmail411.com> wrote in message
news:IoCdnZA1aJHRJIzWnZ2dnUVZ_h9i4p2d@giganews.com ...
> jmcquown wrote:
>> "pavane" <pavane@somewhere.something.com> wrote in message
>> news:Q7SPm.257075$uO.9871@en-nntp-09.dc1.easynews.com...
>>> I made your cauliflower au gratin on Wednesday, into the fridge
>>> overnight and reheated it yesterday to raves. Excellent recipe,
>>> particularly the stiff sauce which bound deliciously to the little
>>> florets and kept them moist and tasty through what in effect
>>> was a double cooking. I found orange cauliflower at the local
>>> Publix and used that; very subtle but distinct flavor difference,
>>> a touch sweeter and more full flavored. We all appreciated your
>>> having posted it.
>>>
>>> pavane
>>>
>>>
>>
>> You're quite welcome! I combined cauliflower with broccoli florets this
>> time (another poster mentioned that). I've had that recipe for years;
>> it's also been years since I made it
>>
>> Jill
>
> I'll bet your septic tank hasn't see that much action in decades! Nice!
>
> Rob


You're really showing your redneck roots here, dude. Maybe you have a porta
potty in your front yard.

ViLco wrote:

> Mr. Joseph Littleshoes Esq. wrote:
>
>
> >Might i also suggest you read the Larusse Gastronomique entry on both
> >Louis de Bechamel (Marquise de Nointel) and the sauce named after him.
> >
> >Where in you will find more compelling evidence (even if only
> >anecdotal) to support you supposition than anything on "wiki".
>
>
> Mine is not a supposition based only on wiki, mine is a knowledge
> which is
> widespread and predominat across nowadays France and nowadays Italy.
> You can
> stick to decades old tales if you want, but today in Italy and France
> "bechamel" is just milk, butter and flour.

Ok, i mean, what do i know? and why/how/do i know it?

I thought a bechamle had to have an onion boiled in milk at least?

Then of course one adds garlic and roux and wine, veal and etc. A
l'Bechamel.

I mean fer goodness sakes, Pasta Alfredo is primarily a "white" or cream
sauce.

Bechamel usualy dont have lemon in it

Is a mention of asbestos knickers being currently worn too old a joke to
be funny anymore?
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article <7nrt9aF3l5eolU1@mid.individual.net>, "jmcquown" <j_mcquown@comcast.net> wrote:
>"Rob" <Rob@getgmail411.com> wrote in message
>news:IoCdnZA1aJHRJIzWnZ2dnUVZ_h9i4p2d@giganews.co m...
>> jmcquown wrote:
>>> "pavane" <pavane@somewhere.something.com> wrote in message
>>> news:Q7SPm.257075$uO.9871@en-nntp-09.dc1.easynews.com...
>>>> I made your cauliflower au gratin on Wednesday, into the fridge
>>>> overnight and reheated it yesterday to raves. Excellent recipe,
>>>> particularly the stiff sauce which bound deliciously to the little
>>>> florets and kept them moist and tasty through what in effect
>>>> was a double cooking. I found orange cauliflower at the local
>>>> Publix and used that; very subtle but distinct flavor difference,
>>>> a touch sweeter and more full flavored. We all appreciated your
>>>> having posted it.

G'day Jill,

Somehow I managed to miss your recipe and googling hasn't revealed it
to me. Would you mind posting it again, please? Or, if you don't
want to duplicate it here, perhaps you could email a copy to me
please? (My addy should work okay, given the obvious editing.) TIA.

Incidentally, the first time I met some sort of "cheesy cauliflower"
as a main meal was nearly 50 years ago when a mate and I had dinner
one Friday evening at the flat of one of his older sisters. They were
good Micks, and in those days that meant "fish on Fridays" -- or at
least no meat from four legged critters -- hence the vegetarian meal.
I don't think I had ever eaten a vegetarian dinner before that
evening, and I was bloody surprised it could be done and still be very
edible. ;-)

Cheers, Phred.

--
ppnerkDELETE@THISyahoo.com.INVALID

"Phred" <ppnerkDELETETHIS@yahoo.com> wrote in message
news:7nsei3F3mrdulU2@mid.individual.net...
> G'day Jill,
>
> Somehow I managed to miss your recipe and googling hasn't revealed it
> to me. Would you mind posting it again, please? Or, if you don't
> want to duplicate it here, perhaps you could email a copy to me
> please? (My addy should work okay, given the obvious editing.) TIA.
>
> Incidentally, the first time I met some sort of "cheesy cauliflower"
> as a main meal was nearly 50 years ago when a mate and I had dinner
> one Friday evening at the flat of one of his older sisters. They were
> good Micks, and in those days that meant "fish on Fridays" -- or at
> least no meat from four legged critters -- hence the vegetarian meal.
> I don't think I had ever eaten a vegetarian dinner before that
> evening, and I was bloody surprised it could be done and still be very
> edible. ;-)
>
> Cheers, Phred.
>
> --
> ppnerkDELETE@THISyahoo.com.INVALID


I missed it too. Could you repost it for Phred and I?
>

Phyllis Stone wrote:

>> Somehow I managed to miss your recipe and googling hasn't revealed it
>> to me. Would you mind posting it again, please? Or, if you don't

> I missed it too. Could you repost it for Phred and I?

Here you are:



This will be a side dish to go along with the duck on Thanksgiving.

Cauliflower au Gratin

1 medium sized head of cauliflower
2 Tbs. butter
2 Tbs. flour
1 c. milk
8 oz. gruyere cheese, shredded
a pinch or two of ground nutmeg
1/4 c. breadcrumbs lightly tossed with melted butter
pepper

Cut the cauliflower into florets and steam over salted water until fork
tender. Place in a buttered baking dish and set aside.

Prepare a basic bechamel by whisking together melted butter with flour then
stirring in milk until the sauce is thickened and smooth. Remove the sauce
from the heat. Add the nutmeg and pepper and gradually stir in about half
of the cheese until it's melted.

Pour the cheese sauce over the cauliflower in the baking dish. Combine
buttered breadcrumbs with the remaining cheese and sprinkle it over the top.
Bake at 350F for 20-25 minutes until golden brown.

Jill

--
Vilco
Think pink, drink rosè

"Dora" <limey113@yahoo.com> wrote in message
news:7nis98F3m324vU1@mid.individual.net...
> PeterL wrote:
>
>> Seems there's quite a few words for the one 'evil' :-)
>>
>> Mornay is for family and friends.
>>
>> Bechamel is for trying to impress the neighbours.
>>
>> Au Gratin is for when you're trying to kiss your bosses arse.
>
> Well, I just call it cheese sauce. What does that make me? <G>



I have no idea what Peter is talking about. Au gratin is cooking a term,
it's not designed to impress anyone.

Jill

On Fri, 4 Dec 2009 08:34:23 -0500, "jmcquown" <j_mcquown@comcast.net>
wrote:

>"Dora" <limey113@yahoo.com> wrote in message
>news:7nis98F3m324vU1@mid.individual.net...
>> PeterL wrote:
>>
>>> Seems there's quite a few words for the one 'evil' :-)
>>>
>>> Mornay is for family and friends.
>>>
>>> Bechamel is for trying to impress the neighbours.
>>>
>>> Au Gratin is for when you're trying to kiss your bosses arse.
>>
>> Well, I just call it cheese sauce. What does that make me? <G>

Infatuated with having your head up your bosses ass. <G>


And Au Gratin has nothing to do with sauce... Au Gratin refers to a
browned topping of cheese and/or crumbs.

>I have no idea what Peter is talking about. Au gratin is cooking a term,
>it's not designed to impress anyone.
>
>Jill

gratin; gratinée
[GRAH-tn (Fr. , gra-TAN , ), grah-tee-NAY]
A gratin is any dish that is topped with cheese or bread crumbs mixed
with bits of butter, then heated in the oven or under the broiler
until brown and crispy. The terms au gratin or gratinée refer to any
dish prepared in such a manner. Special round or oval gratin pans and
dishes are ovenproof and shallow, which increases a dish's surface
area, thereby insuring a larger crispy portion for each serving.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

In article <hfb15r$e2e$1@news.eternal-september.org>, "ViLco" <ViLco@ViLco.invalid> wrote:
>Phyllis Stone wrote:
>
>>> Somehow I managed to miss your recipe and googling hasn't revealed it
>>> to me. Would you mind posting it again, please? Or, if you don't
>
>> I missed it too. Could you repost it for Phred and I?
>
>Here you are:

Thanks very much ViLco! Looks like a good brew.

>This will be a side dish to go along with the duck on Thanksgiving.
>
>Cauliflower au Gratin
>
>1 medium sized head of cauliflower
>2 Tbs. butter
>2 Tbs. flour
>1 c. milk
>8 oz. gruyere cheese, shredded
>a pinch or two of ground nutmeg
>1/4 c. breadcrumbs lightly tossed with melted butter
>pepper
>
>Cut the cauliflower into florets and steam over salted water until fork
>tender. Place in a buttered baking dish and set aside.
>
>Prepare a basic bechamel by whisking together melted butter with flour then
>stirring in milk until the sauce is thickened and smooth. Remove the sauce
>from the heat. Add the nutmeg and pepper and gradually stir in about half
>of the cheese until it's melted.
>
>Pour the cheese sauce over the cauliflower in the baking dish. Combine
>buttered breadcrumbs with the remaining cheese and sprinkle it over the top.
>Bake at 350F for 20-25 minutes until golden brown.
>
>Jill


Cheers, Phred.

--
ppnerkDELETE@THISyahoo.com.INVALID

"jmcquown" <j_mcquown@comcast.net> wrote in news:7nshfiF3n4pngU1
@mid.individual.net:

> "Dora" <limey113@yahoo.com> wrote in message
> news:7nis98F3m324vU1@mid.individual.net...
>> PeterL wrote:
>>
>>> Seems there's quite a few words for the one 'evil' :-)
>>>
>>> Mornay is for family and friends.
>>>
>>> Bechamel is for trying to impress the neighbours.
>>>
>>> Au Gratin is for when you're trying to kiss your bosses arse.
>>
>> Well, I just call it cheese sauce. What does that make me? <G>
>
>
>
> I have no idea what Peter is talking about. Au gratin is cooking a
term,
> it's not designed to impress anyone.
>




And just how, exactly, do you cook a term??

And what do terms taste like?



Methinks you know as much about cooking as you do about travelling through
Singapore, Malaysia, and Penang.


Zip, nada, zilch, zero, squat.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article <7nshfiF3n4pngU1@mid.individual.net>,
"jmcquown" <j_mcquown@comcast.net> wrote:

> "Dora" <limey113@yahoo.com> wrote in message
> news:7nis98F3m324vU1@mid.individual.net...
> > PeterL wrote:
> >
> >> Seems there's quite a few words for the one 'evil' :-)
> >>
> >> Mornay is for family and friends.
> >>
> >> Bechamel is for trying to impress the neighbours.
> >>
> >> Au Gratin is for when you're trying to kiss your bosses arse.
> >
> > Well, I just call it cheese sauce. What does that make me? <G>
>
>
>
> I have no idea what Peter is talking about. Au gratin is cooking a term,
> it's not designed to impress anyone.

I disagree. Who would make a dish called "Crummy Cauliflower"?
"Cauliflower au Gratin" sounds much more impressive, even though it
means about the same.

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

Dan Abel <dabel@sonic.net> wrote in news:dabel-FDD706.19355804122009@c-61-
68-245-199.per.connect.net.au:

> In article <7nshfiF3n4pngU1@mid.individual.net>,
> "jmcquown" <j_mcquown@comcast.net> wrote:
>
>> "Dora" <limey113@yahoo.com> wrote in message
>> news:7nis98F3m324vU1@mid.individual.net...
>> > PeterL wrote:
>> >
>> >> Seems there's quite a few words for the one 'evil' :-)
>> >>
>> >> Mornay is for family and friends.
>> >>
>> >> Bechamel is for trying to impress the neighbours.
>> >>
>> >> Au Gratin is for when you're trying to kiss your bosses arse.
>> >
>> > Well, I just call it cheese sauce. What does that make me? <G>
>>
>>
>>
>> I have no idea what Peter is talking about. Au gratin is cooking a
term,
>> it's not designed to impress anyone.
>
> I disagree. Who would make a dish called "Crummy Cauliflower"?
> "Cauliflower au Gratin" sounds much more impressive, even though it
> means about the same.
>


Yep.

Mornay = cheese sauce (usually with bread crumbs on top)
Bechamel = cheese sauce
Au Gratin = cheese sauce with bread crumbs on top.

All fancy names for the one thing.

Of course, there are the tightwads/stingy people amongst us who wouldn't
put any cheese in the sauce, then it's basically just a white sauce.


Jillymac still hasn't come back with how to "cook a term" though. I'd be
interested to know what one tastes like :-)

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article <dabel-FDD706.19355804122009@c-61-68-245-199.per.connect.net.au>, Dan Abel <dabel@sonic.net> wrote:
>In article <7nshfiF3n4pngU1@mid.individual.net>,
> "jmcquown" <j_mcquown@comcast.net> wrote:
>> "Dora" <limey113@yahoo.com> wrote in message
>> news:7nis98F3m324vU1@mid.individual.net...
>> > PeterL wrote:
>> >
>> >> Seems there's quite a few words for the one 'evil' :-)
>> >>
>> >> Mornay is for family and friends.
>> >>
>> >> Bechamel is for trying to impress the neighbours.
>> >>
>> >> Au Gratin is for when you're trying to kiss your bosses arse.
>> >
>> > Well, I just call it cheese sauce. What does that make me? <G>
>>
>> I have no idea what Peter is talking about. Au gratin is cooking a term,
>> it's not designed to impress anyone.
>
>I disagree. Who would make a dish called "Crummy Cauliflower"?

Probably the same people who use something called SAP as a corporate
database. Oh... They're often public service departments here...
That figures! :-)

>"Cauliflower au Gratin" sounds much more impressive, even though it
>means about the same.

Cheers, Phred.

--
ppnerkDELETE@THISyahoo.com.INVALID

In article <7nv864F3n0v3iU2@mid.individual.net>,
ppnerkDELETETHIS@yahoo.com (Phred) wrote:

> In article <dabel-FDD706.19355804122009@c-61-68-245-199.per.connect.net.au>,
> Dan Abel <dabel@sonic.net> wrote:
> >In article <7nshfiF3n4pngU1@mid.individual.net>,
> > "jmcquown" <j_mcquown@comcast.net> wrote:

> >> I have no idea what Peter is talking about. Au gratin is cooking a term,
> >> it's not designed to impress anyone.
> >
> >I disagree. Who would make a dish called "Crummy Cauliflower"?
>
> Probably the same people who use something called SAP as a corporate
> database. Oh... They're often public service departments here...
> That figures! :-)

"SAP" stands for Systeme, Anwendungen und Produkte in der
Datenverarbeitung. They are the largest business software company in
the world. Perhaps the word "sap" doesn't have a meaning in German.
I've never heard it pronounced as one syllable, but rather as three. I
spent several years working with software called PeopleSoft. They are
major competitors.

> >"Cauliflower au Gratin" sounds much more impressive, even though it
> >means about the same.

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

"Dan Abel" <dabel@sonic.net> wrote in message
news:dabel-404EBD.14241805122009@c-61-68-245-199.per.connect.net.au...
>
> "SAP" stands for Systeme, Anwendungen und Produkte in der
> Datenverarbeitung. They are the largest business software company in
> the world. Perhaps the word "sap" doesn't have a meaning in German.
> I've never heard it pronounced as one syllable, but rather as three. I
> spent several years working with software called PeopleSoft. They are
> major competitors.

Quite! My husband is an S.A.P. fi/co Analyst but don't let that stop
people who don't have a clue, calling it a database) His company is
changing over to it from PeopleSoft.

In article <dabel-404EBD.14241805122009@c-61-68-245-199.per.connect.net.au>, Dan Abel <dabel@sonic.net> wrote:
>In article <7nv864F3n0v3iU2@mid.individual.net>,
> ppnerkDELETETHIS@yahoo.com (Phred) wrote:
>
>> In article <dabel-FDD706.19355804122009@c-61-68-245-199.per.connect.net.au>,
>> Dan Abel <dabel@sonic.net> wrote:
>> >In article <7nshfiF3n4pngU1@mid.individual.net>,
>> > "jmcquown" <j_mcquown@comcast.net> wrote:
>
>> >> I have no idea what Peter is talking about. Au gratin is cooking a term,
>> >> it's not designed to impress anyone.
>> >
>> >I disagree. Who would make a dish called "Crummy Cauliflower"?
>>
>> Probably the same people who use something called SAP as a corporate
>> database. Oh... They're often public service departments here...
>> That figures! :-)
>
>"SAP" stands for Systeme, Anwendungen und Produkte in der
>Datenverarbeitung. They are the largest business software company in
>the world. Perhaps the word "sap" doesn't have a meaning in German.
>I've never heard it pronounced as one syllable, but rather as three.

Yeah, I realised it is just a TLA; thanks for spelling it out. (But,
given the full name, maybe they should have used the XTLA "SAPD". ;-)

There's another mob that advertises here in Oz, I forget what their
full title is (was?) but in recent years they only use the acronym
"PAW" in their ads. It always amuses me to think that there must be
people out there happy to buy "poor" products. :-)

>I spent several years working with software called PeopleSoft. They are
>major competitors.
>
>> >"Cauliflower au Gratin" sounds much more impressive, even though it
>> >means about the same.


Cheers, Phred.

--
ppnerkDELETE@THISyahoo.com.INVALID