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just me Guest
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Posted: Mon Feb 13, 2006 12:18 am Post subject: re: your site |
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Totally kicks ass !! |
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Largo FL Guest
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Posted: Mon Mar 13, 2006 11:50 pm Post subject: Great website |
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This site is great- as soon as I saw the headline (analytical cooking) I felt like I was home!
This artichoke recipe looks like something I can do, unique in comparison to the other artichoke links I found.
I bought an artichoke today and I'd be cooking it right now if I had some veggie mayo. Any other dips that are easy and vegetarian? |
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Margaret Guest
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Posted: Sat Mar 25, 2006 3:11 pm Post subject: Thanks |
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Thank you for an outstanding primer on preparing and eating an artichoke. I ordered a steamed artichoke at a restaurant last night and now I know that the parts that I ate are OK. I did chew the fibrous leaves but didn't swallow the leftover fibers.
Thanks again! |
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Guest
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Posted: Wed Mar 29, 2006 10:49 pm Post subject: |
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What a great article--thanks! I saw fresh baby artichokes at Publix yesterday and plan to grill them. Not something you come across every day in Nashville. |
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scoobster Guest
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Posted: Fri May 12, 2006 2:09 am Post subject: grilled artichokes |
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WOW... awesome instructions, that were so easy to follow. I plan on grilling some artichokes right now. Love your site so much I had to add you to my favorites list!! |
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libbywedge Guest
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Posted: Fri Jun 09, 2006 4:05 am Post subject: awesome! |
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Bought a grill and then bought artichokes hoping to fing a site about how to grill them. I gambled on finding instructions and googled your site. Thank you for such clear instructions! You didn't make it more difficult than it had to be and it was great! I added Italian seasonings and fresh garlic and they rocked! Thanks again! |
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FrankC Guest
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Posted: Tue Jun 20, 2006 4:18 pm Post subject: Grilled Artichoke |
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I tried the grilled artichoke and was impressed. Being Italian i have eaten them since I was a kid. I have always had them stuffed. these were excellent. The second time I made them i spiced up the sauceby adding a hint of garlic and Oregano. Also for the oil I added onion, black olives salt, pepper, basil, oregano, parsley and a little romano cheese.
Tahnks again for a good reciept |
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ahong Guest
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Posted: Fri Jul 28, 2006 2:54 am Post subject: Another dip suggestion |
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Terrifc, I love artichokes! May I suggest a dip as follows,
1/2 tsp salt, 1/4 tsp black pepper, mixed in 2 tbs lemon juice. A tsp drop of light mayo in the dip, on the side. Dip the artichoke leaf in the mixture with a light drag on the mayo to eat.
This dip works also very well with steamed crab! |
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A Grandma Guest
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Posted: Sun Jul 30, 2006 12:52 am Post subject: Artichokes |
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I thoroughly enjoyed your description of how to steam and grill the artichokes.
May I thank you for your unique and detailed recipies. Step by step is the best, and you do not assume the reader" knows all about the subject"
A Grandma |
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bpstraycat Guest
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Posted: Sun Oct 15, 2006 6:38 pm Post subject: thanks for posting this great page |
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Thank you Michael for posting this blow-by-blow account of artichoke preparation. I cooked them many years ago, completely forgot how to do it, and was saved by your first-class page. All the diners enjoyed it. Good for you! |
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LAN3
Joined: 24 Mar 2006 Posts: 28
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Posted: Wed Oct 18, 2006 2:49 am Post subject: |
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I've got a late-season grilling event this Saturday, and I'm trying to figure out a practical (and not too expensive) way of steaming up some artichokes on the scene of the grill. The grill does have an available but I won't have an opportunity to steam them before I arrive at the grill.
I'm going to try it anyway-- fab something together with a foil pan, my steamer basket, and I think I have a spare foil cake-pan which, filled with water, should survive the burner just fine. |
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Hunter Cashdollar Guest
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Posted: Wed Oct 18, 2006 3:08 pm Post subject: site |
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I like this approach to cooking. Hunter Cashdollar |
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vtturk Guest
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Posted: Tue May 22, 2007 3:22 pm Post subject: grilling artichokes |
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Excellent suggestions. I ususally snap off the outer bracts all around the artichoke until getting to the softer yellow leaves, then cut off the top third and quarter the artichoke. I like having more charred service and the quartered artichoke seems easier for people to just pick up and eat. I use a small paring knife to cut a v groove over and under the choke and remove it. As you wrote, olive oil, salt and pepper are all that are needed for htese babies. |
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jmhigg03 Guest
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Posted: Wed Jun 27, 2007 4:00 am Post subject: another sauce |
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I highly enjoyed the grilled artichokes, they were wonderful. I do not like mayo based sauces for them though. What I use, and this is very unhealthy but delicious, is 1-2 TBSP butter, 1 garlic clove minced, seasoned salt and fresh cracked pepper, heated. Very simple and very good. |
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Josey19 Guest
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Posted: Sat Dec 22, 2007 5:20 am Post subject: Sauce for Grilled Artichoke |
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Wonderful info on grilled artichoke. Now, I'm no engineer, but top this off with a lemon Aioli, and you're in heaven. Aioli - shortcut is mayo (best foods) pinch of cayenne, fresh lemon juice, minced garlic, minced or shredded green onion, salt & pepper..... yum P.S. if you're a true engineer, perfectionist, you'll want to make your own mayo 1 c. Extra virgin olive oil, 2 large egg yolks, salt & pepper. |
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