tag:blogger.com,1999:blog-12910213.post3270585221907285669..comments2023-10-06T09:46:43.997+01:00Comments on Joanna's Food: There's something fishy about this cauliflowerJoannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-12910213.post-85415365319618529672007-03-12T18:34:00.000+00:002007-03-12T18:34:00.000+00:00Thanks for teh idea of bread crumps. It´s so easy ...Thanks for teh idea of bread crumps. It´s so easy and yes I can imagine a lot of ways to unse them. :))Helenehttps://www.blogger.com/profile/02808002506952071257noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-20515687905262064022007-03-09T14:02:00.000+00:002007-03-09T14:02:00.000+00:00Sounds like an interesting idea. In January I pos...Sounds like an interesting idea. In January I posted a recipe for Braised Cauliflower with Garlic and Anchovy which tasted just amazing, so I can imagine that this must be very good! That was one of the first times I'd used anchovies to add a bit of flavor to vegetables (I used anchovy paste) but I can promise you I'll be doing it again!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-82016512461350203212007-03-09T12:34:00.000+00:002007-03-09T12:34:00.000+00:00thank you for the cheese comments I will keep and ...thank you for the cheese comments I will keep and eye out on your upcoming writings. Have you ever tried using grapeseed oil?barbhttps://www.blogger.com/profile/14034791557832963431noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-55644644273503054312007-03-09T12:32:00.000+00:002007-03-09T12:32:00.000+00:00This comment has been removed by the author.barbhttps://www.blogger.com/profile/14034791557832963431noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-64835327201092445942007-03-08T16:15:00.000+00:002007-03-08T16:15:00.000+00:00Yes, it's good with lamb too. I used it this week ...Yes, it's good with lamb too. I used it this week in a quickly prepared beef stew, and I often use anchovies to add body to mince dishes: it's a better option than using a stock cube, because, even though they are salted, they don't have lists of chemicals, and a lot of the stock cubes have palm oil derivatives - saturated fat. Whereas oily fish and olive oil - omega-3, omega-6. No contest.<BR/><BR/>This week's cheese was cheddar from the island of Mull in the Western Isles, where we spent a week in the summer.Joannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-43536069718643854022007-03-08T15:32:00.000+00:002007-03-08T15:32:00.000+00:00It is interesting how anchovy can add that depth o...It is interesting how anchovy can add that depth of flavour to a dish without being fishy. My ex's grandmother, one of the best cooks I knew, would use them on her roast lamb and it worked amazingly well, giving the lamb a great richness.<BR/><BR/>I totally agree with you about low fat cheese. I also would go for the option of having the real thing as a treat than having rubber cheese every day.Roshttps://www.blogger.com/profile/13920977409086873339noreply@blogger.com