On Oct 15, 11:30 pm, Wayne Boatwright <wayneboatwright_@[EMAIL PROTECTED]
>
wrote:
> Oh pshaw, on Mon 15 Oct 2007 01:43:39p, Susan S meant to say...
>
>
>
> > In rec.food.cuisine.jewish I read this message from Wayne Boatwright
> > <wayneboatwright_@[EMAIL PROTECTED]
>:
>
> >>Oh pshaw, on Thu 11 Oct 2007 10:40:53a, Brian Mailman meant to say...
>
> >>> There's a recipe for a garlic saffron soup I want to make for a
benefit
> >>> dinner I'm hosting (On occasion I auction off my services for a
"chef's
> >>> table"). It calls for potatoes to thicken and bind the soup. Has
> >>> anyone used cauliflower for the same purpose? It would seem neutral
> >>> enough, especially if not overcooked, and not affect the flavor too
> >>> much, but I want to make sure from someone with first-hand
experience
> >>> with it. Perhaps half potato/half cauliflower?
>
> >>> I'd experiment and run up a trial batch, but saffron is a bit too
> >>> expensive for that <G>.
>
> >>> B/, moderator hat off
>
> >>> ____________________________________________________
>
> >>> rec.food.cuisine.jewish recipe archives
> >>> <http://www.cyber-kitchen.com/rfcj>
> >>> ____________________________________________________
>
> >>I have made cream of cauliflower soup, but it contained no potatoes.
It
> >>was a simple soup with few seasonings, but quite good. I don't see
why
> >>this wouldn't work.
>
> > If you are using actual cream in the soup, it is thickening it, not
the
> > cauliflower.
>
> > Susan Silberstein
>
> > ____________________________________________________
>
> > rec.food.cuisine.jewish recipe archives
> > <http://www.cyber-kitchen.com/rfcj>
> > ____________________________________________________
>
> I was using whole milk, but also pureeing most of the cauliflower.
>
> --
> Wayne Boatwright
Wayne! You're back! How was the move and how the heck are you?
maxine in ri
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