tabouleh...especially if you also have lots of mint.
vegetable use-up
Started by omnivorette, Aug 14 2008 02:23 PM
64 replies to this topic
#62
mongo_jones
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Posted 24 August 2011 - 01:30 AM
stone?
purdah nahin jab koi khuda se, bandon se purdah karna kya?
~shaqeel badayuni
if it takes us seven years to prepare for a madness, how long shall it take us to run naked into the marketplace?
~yoruba proverb
facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson
maybe it wasn't the best wording.
~nathan
#63
FoodDabbler
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Posted 24 August 2011 - 01:41 AM
Presumably because cucumber juice has stuff in it that lowers its freezing pointFYI a bartender pal has just whispered to me that if you want to freeze cucumber water/juice for ice cubes it is best to dilute it with an equal amount of water, 'freezes better, makes nicer cubes'.
below 0C. Pure, undiluted juice would likely lead to slush rather than solid cubes.
#64
Suzanne F
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Posted 24 August 2011 - 02:04 AM
Aha -- like watermelon purée/juice!Presumably because cucumber juice has stuff in it that lowers its freezing point
FYI a bartender pal has just whispered to me that if you want to freeze cucumber water/juice for ice cubes it is best to dilute it with an equal amount of water, 'freezes better, makes nicer cubes'.
below 0C. Pure, undiluted juice would likely lead to slush rather than solid cubes.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#65
bloviatrix
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Posted 24 August 2011 - 02:20 AM
A riff on tzatziki using cucumbers, purslane, yogurt, minced garlic, olive oil, some cumin and coriander.
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