tag:blogger.com,1999:blog-1134384403689315687.post4257974878186884837..comments2024-02-26T02:53:40.061-05:00Comments on Food Network Musings: Giada Flies A Kite, More About Egg Whites And I Never Realized How Much I Hate Artichoke Hearts, Except SometimesSuehttp://www.blogger.com/profile/02284023935180677683noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1134384403689315687.post-13904064248797291292012-06-29T12:50:43.974-04:002012-06-29T12:50:43.974-04:00You know what, Tom?
I'm going to resolve to do...You know what, Tom?<br />I'm going to resolve to do that every time I buy any citrus fruits. I think it will make me a better person. (Thank you, Sheila, for making me face this issue.) <br /><br />I guess roasting the frozen artichoke hearts would be better than puréeing them and serving them in all their greyness. But roasting the yummy jarred ones is an even better idea.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-65017334570487060032012-06-29T12:27:58.272-04:002012-06-29T12:27:58.272-04:00I got into the habit of washing my lemons and lime...I got into the habit of washing my lemons and limes when I get them home, along with some other fruits and vegetables. That way I can use the zest right away. If I don't use it soon I often end up taking it off in strips with a vegetable peeler and then freezing those -- if I'm using them in baking I can pulverize them with some of the sugar in the recipe.<br /><br />I'm with you on the artichokes, Sue -- although I do like a couple of brands of marinated hearts in jaws to eat as-is. I also admit to liking to roast the frozen ones along with a chicken (with carrots and onion too).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-31163541137843150572012-06-29T11:53:03.464-04:002012-06-29T11:53:03.464-04:00Hi Sheila!
Lemon zest is great, but I always forge...Hi Sheila!<br />Lemon zest is great, but I always forget to wash my lemons and then give them enough time to dry.<br /><br />Yes, go for it and use your silpat for meringues. They'll come off beautifully.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-89786031547757725672012-06-27T22:47:43.605-04:002012-06-27T22:47:43.605-04:00She does use lemon zest in EVERYTHING!
I know how...She does use lemon zest in EVERYTHING!<br /><br />I know how you feel about silpats... but tell me - could you pipe a meringue onto a silpat?Sheilahttps://www.blogger.com/profile/15461374188982286659noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-76299896451099039892012-06-23T13:13:50.280-04:002012-06-23T13:13:50.280-04:00Rachel,
WHAT??? You have to give FRESH artichokes ...Rachel,<br />WHAT??? You have to give FRESH artichokes another try. Oh, you made me think of another way I like them. In the jars with loads of olive oil - those are good.<br /><br />You know, I think you're right about the meringues. If she had used freeze-dried raspberries, I might have been with her. <br /><br />That's true about lemon zest, the Contessa uses tons too. One of my New Year's resolutions a few years ago was not to let lemons go rotten in my fridge, but to freeze the juice. I guess I should add to use up the zest too.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-12119992683089855722012-06-23T08:15:50.803-04:002012-06-23T08:15:50.803-04:00This is my weird quirk about artichokes. I don...This is my weird quirk about artichokes. I don't like the fresh ones. I always despised artichoke hearts, but I went through a period where I gave them a try. In the end, I didn't like them much more - except for in sandwiches. I like a good Italian wedge filled with meat, cheese, artichoke hearts, and roasted peppers. I like the dip too I must confess. To me spinach and artichoke dip tastes better than most common dips and I feel less guilty because it has vegetables in it. ;-)<br /><br />I see where Giada was going with the meringues. She wasn't making pavlovas here. She was going on a picnic and wanted cookies. She made meringue cookies that were flavored with strawberries and not with the more typical chocolate or vanilla. Meringue baskets with fresh strawberries would be very awkward on a beach picnic. I'd be willing to give them a try.<br /><br />As the lemon zest, is there anything Giada doesn't put lemon zest in? I think she's incapable of cooking without it. If all of the world's lemon crops failed, she would be out of business!The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.com