-=> Quoting Dave Drum to Jim Weller <=-

 DD> Title: Macaron (French Macaroon)
 
 JW> They are not the same thing.

 DD> I've now learned something new

I did some reading and also learned the the two similar sounding
words have the same root, as does macaroni. They all derive from a
latin word for paste.

 DD> Title: Cauliflower Fried "Rice" 

That sounds good. If I made it I would sub celery for the carrot (as
I do in many dishes.)

I love cauliflower and am always on the outlook for new ways to
cook it. I am so happy that its short lived fad as a low carb
substitute for rice, potatoes and even pizze crust is over so prices
are gradually getting back to normal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Cauliflower with Black Bean Sauce
 Categories: Vegetables, Chinese, Sauces
      Yield: 4 servings
 
      1 tb Butter or Margarine
      1 tb Vegetable oil
      1 md Cauliflower head
           - trimmed, cut into floweret
      1    Scallion - chopped
      2 tb Black Bean Sauce
      2 ts Sesame oil
      2 ts Cornstarch
 
  Heat large skillet over medium-high heat. Add butter, oil and
  cauliflower. Saute 1 minute. Add scallion, black bean sauce,
  sesame oil and 2/3 cup water. Bring to boil. Reduce heat; cover
  and simmer 4 to 6 minutes, or until cauliflower is tender-crisp.
  Meanwhile, mix cornstarch with 1 tablespoon water. Stir into
  cauliflower; cook and stir until mixture boils and thickens.
  
  Original recipe from the Dynasty Classic Oriental Cookbook
  Conversion by Rick Weissgerber.
 
MMMMM



Cheers

Jim


... Did anyone ask cauliflower if it wanted to be all these things?

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