I love them all really. I want to try a properly ripe persimmon.

anything green and leafy...i loved traditional "southern style" greens and "pot likkor" as a child, but now that i'm a grown up i've graduated onto sauteed greens like spinach and bok choy, usually with a little garlic, ginger, and soy YUM!

virginie74 said:

fennel is also yummy grilled and drizzled with olive oil, rock salt, and pepper....oh! and caters have a tendency to purree it these days with buttery mashed potatoes--- ---that tastes SOOOO good!

Fauxie said:[quote]asparagus... and always had a thing for red peppers (maybe you call them bell peppers or sweet peppers?)... and those black mushrooms that look like ears...


I'm experimenting with red peppers alot these days. There is a strong Greek and Turkish population where I live and they have the most amazing markets, with jars and jars of red peppers in every configuration...roasted red peppers, red pepper paste, red pepper sauce...it's so cheap and all these choices are perfect shortcuts for mastering the art of mediterranean food. YUM.

I'm also into THOSE MUSHROOMS you're talking about (Cloud Ear, I think?). At the Asian markets here you can get a HUGE bag of dried ones for 75 cents! I always keep a bag of whole ones (they're soooooBIG when you reconstitute them), and then a bag of shredded ones that I can randomly throw into coconut or curry based sauces. But beyond that I still don't really know how to use them. Any suggestions???

wow, i didn't think about throwing dried mushrooms in a curry sauce.

Ottensen said:[quote]

Fauxie said:

500 g dices of chicken breast
2 small bags (?) od dried black mushroom
1 Onion (chopped)
3 garlic cloves (chopped)
Glutamate
Clear soy sauce
Thick soy sauce
Chicken soup
3 large spoons oil
1 large spoon potato flour


In a salad bowl, put dices of chicken breast add 2 teaspoons glutamate, to wet with 2 large spoons of clear soy sauce, mix well, then to leave massérer during 1/2 hour.

In another salad bowl soak let the black mushrooms in hot water during 1/2 hour.

In a wok, oil, add onion and cook until translucent, then add garlic, mix, continue cooking well. At the end of 2 to 3 min incorporate chicken, powder with 2 glutamate large spoons, pour 2 clear sauce teaspoons of soya, mix well and make cook until the chicken becomes white. Pour 2 dl chicken soup (or water), mix, carry to boiling then to let reduce half to soft fire.
Drain black mushrooms. Mix potato flour in in a little water and to pour it in the wok, put 2 thick sauce Cs of soya, add black mushrooms, mix the whole well and to leave to soft fires during 15 min. To be served hot.

(google translation, But the receipe should be OK)

any , apart from beets and stewed pears

Hmmm, I love cabbage of all varieties, leeks, Artichokes, tomatoes, avocados, olives, cucumbers... I go through periods where I eat a lot of hummus based sandwiches with firm bread and I just pile on the veggies.

...and now I'm hungry.
[Edited 5/30/06 0:06am]