TO MOLLIFY LINGJACKSON OVERDRIVEBERT WHO IS THE SQUEAKY DESERT FIEND, POST ON THIS THREAD AND ONE OF YOUR FRIENDLY ITR MODS WILL TELL YOU THAT YOU ARE WICKED AWESOME, AND POSSIBLY OFFER AN EFFUSIVE ST

I don't really like fruitcake, tbh. Panforte, though, I love.

I am trying to think what I could send to you and to estela, RR. No lutefisk, I promise!

dont' send me anything - at least not until i'm in the US, since then it will be way cheaper!

It might take me that long to come up with something anyway!

Fruit peel can be love. When done well.

Tomorrow I will ponder roasted radishes.

Ned, you are amazing.

ned do you have any good vegan recipes for me?

anything involving potato would be awesome

Easy, roasted potatoes and fennel:

1 pounds potatoes
1 medium heads fennel (about 1 pound)
1 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fennel seeds

Instructions:
1. Preheat the oven to 450F and put the rack in the middle position. Put a large roasting pan in the oven to preheat. Quarter the potatoes. Cut off and discard the fennel’s stems and bottom end. Cut the bulb into pieces roughly the same size as the quartered potatoes. In a large bowl, toss the fennel with the olive oil, salt, pepper and fennel seeds.

2. Pour the potatoes and fennel onto the preheated roasting pan.

3. Roast, turning and tossing them occasionally with a spatula, until they’re tender and brown in spots, 45 minutes to 1 hour.

Ned, I have been wondering what roasted fennel is like. We are not big fans of the seeds (they are kind of, I don't know... anise-y or something), and that's why we haven't tried anything with heads of fennel. Could you describe/compare it to something?

yeah i dunno about fennel...

That Barefoot Contessa lady (Ina Garten?) seems to use it a lot in her cookbooks. I have two of the books and the recipes we've made have been really quite good. But I need to know more about fennel before I start trying to cook/eat it!

RR, am I remembering right that your bf is a vegan? Tomorrow I will see if we have any recipes that you might be able to use.

Okay, I am going to go sleep for several hours and hopefully tomorrow I will feel like starting all over again with studying for next week. And don't let me forget to look for recipes, RR!

bake potato in oven

while that happens make pico de gallo or something a lot like it, with the lime juice and the olive oil and the diced tomatoes and salt and pepper and basil or oregano or whatever goes in it you get the idea

take the baked potato and do it up like a baked potato but pretend the pico de gallo stuff you made is the sour cream/cheese/butter and such

then you eat it it's good

http://farm3.static.flickr.com/2353/2433165482_8c58064c16.jpg

tombot that sounds really freakin tasty.

This anti-fennel feeling causes me sorrow. Fennel is v. tasty, and you can make the recipe w/out the seeds should you desire.

But Ned, the rest of the fennel also tastes anise-y too.

fennel is the aniseed one right? Loooooove it

x-post

you can make the recipe w/out the seeds should you desire.

NOTICE HOW NED DOES NOT DESCRIBE THE TASTE OF FENNEL HEADS TO US ;_;

Your palates are all suspect! (Except for Upt0eleven, clearly a wise person.)

Anyway Tombot's recipe is equally fine for you anti-fennel bigots.

I worked on a biodynamic farm in the south of France for a summer about ten years ago. Planting a LOT of fennel and nibbling the stalks along the way led me to develop a taste for it.

10926 messages. Dear god, this is going to be the thread that finally kills ILX for good bump

they'll thank us later. 10927

10928

10929

what a way to go 10930

Survived the Buffygate, battled in the CSS wars, crusaded the fields of zing all to fall gasping finally for mollification. 10931

TAKE THAT ALL THE PRIMARIES AND LOUIS JAGGER PLAYING A DYSON THREADS

every time i see a big red NSFW thread i want to click on it simply because i'm at work. less interested when the risk is taken away.

10933

You guys I don't think I can even COUNT that high

sup 10934

ok numbering all our posts is a bad precedent to set

i want to see what happens when the drink is gotten on 10936

man, remember back in the 3000s? good times

It seems so long ago...

good times, and yet....

lol modreq

whoa, it's CYBERdeX!!!

fennel is great, and not very anisy at all when cooked. there's a somewhat licoricy spiciness that remains, but is not the dominant flavor (which is somewhere between celery and jicama), and makes it a perfect pairing with firm-fleshed seafood, and red meat. it also pairs naturally with citrus flavors, and when prepared with pepper will pick up a very green, gentle, spiciness.

Remy, you have half-convinced me that I should give it a try.

oh modreq indeed hahahahahahaha

rainy and cold afternoon bump

Okay - for RR, a vegan main dish type recipe:

Feijoada (Black Bean Stew)
from Vegetarian Times Vegetarian Entertaining

1 tablespoon canola oil
1 large onion
1 green bell pepper, diced
1 red bell pepper, diced
2 medium tomatoes, diced
4 cloves garlic, minced
2 cans black beans, rinsed and drained
2 cups vegetable stock - or water
4 red potatoes, diced
4 carrots, diced
3 stalks celery, chopped
2 teaspoons dried thyme
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 cup chopped fresh parsley
1 1/2 cups frozen corn

In a large saucepan, heat oil over medium heat. Add onion, bell peppers, tomatoes, and garlic. Cook, stirring, for 5 to 8 minutes. Add remaining ingredients and cook uncovered, over medium-low heat for 20 to 30 minutes. Let stand 10 minutes before serving. Makes 6 servings.

RR, if you are not a vegan, I like to eat this with a lot of grated Co-Jack cheese on top of it. (The "adding cheese to everything" might be a Midwestern thing...)

Good feijoada is a thing of glory, so recommended.

This is the only feijoada I've ever had, so I don't know how it would compare to others, but I like it!

post-Indian food bump

Tonight I plot these recipes:

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Radish, Cucumber, Apple Salad

2 cucumbers
6—8 small - medium radishes
1 apple
1/4 c Cider/Sherry/White Wine Vinegar
Sugar
Salt

Wash and destem all the radishes and cut off any stringy beards, cut each radish in half. Cut the radishes into thin slices and place in a salad bowl. Cut each cucumber in half and then slice into thin slices and place into the same bowl. Peel the apple, cut into quarters, and remove the core. Cut into thin slices and put into the same bowl.

Drizzle the entire mix with some vinegar of your choice so that all the items are coated. Then, sprinkle with a generous amount of sugar and just a pinch of salt so the sweet and sour is balanced.

This salad should hold for quite a while and will not lose it's crispness but put it under plastic wrap as the apples may brown, even with the acid.

Roasted Radishes
Noche de Rabanos Roasted Radishes
6-10 radishes
6 garlic cloves
2-3 tablespoons of sesame oil
Half tsp of mild chilli powder
Half tsp of smoked paprika powder
A pinch of sea salt

Preheat the oven to 375F. Cut the radishes in half. Place them in a deep baking tray. Peel the garlic cloves and add them whole.
Cover the radishes and garlic in the sesame oil, mild chilli powder and smoked paprika. Add a pinch of salt. Stir well to make sure they are coated in the oil and seasonings. Roast in the oven for 30 minutes. Half way through, stir them round to make sure they are evenly cooked. Serve hot.

You can try this with baby turnips and other root vegetables if you prefer.

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For variety I will probably roast the turnips I have instead.

Hmmmmm, maybe we should create an ITR recipe thread.

Although maybe people would be afraid to try recipes posted on a board labeled Idiot Thread Repository.

TASTY CHUNKS

(someone fill in the recipe)