Comments on: Food Monday ~ Elly’s ‘It looks like Yeuk’! http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/ I am not a has-been. I am a will be. Life may not be the party we hoped for, but while we are here we might as well dance Fri, 10 Feb 2012 04:29:33 +0000 http://wordpress.org/?v=2.6.2 By: Grannymar http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25843 Grannymar Tue, 01 Sep 2009 13:02:24 +0000 http://www.grannymar.com/blog/?p=4598#comment-25843 Kate - It would be fine to leave the 'pulverising' until it gets inside. :roll: Kate - It would be fine to leave the ‘pulverising’ until it gets inside. :roll:

]]> By: Kate http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25836 Kate Tue, 01 Sep 2009 11:07:21 +0000 http://www.grannymar.com/blog/?p=4598#comment-25836 Sounds a lovely mix - I'm not sure about the pulverising (love that word though ... I'd probably just have them all roasted... yummy! Sounds a lovely mix - I’m not sure about the pulverising (love that word though … I’d probably just have them all roasted… yummy!

]]> By: Grannymar http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25832 Grannymar Tue, 01 Sep 2009 08:29:41 +0000 http://www.grannymar.com/blog/?p=4598#comment-25832 Magpie 11 - I love roast parsnip and use any excuse to use it. Now roasted beetroot? That I never tried....yet! K8 - Very unfoodie term, but it suits it.:D Rhyleysgranny - Your pondering is always fruitful! I await the result. Magpie 11 - I love roast parsnip and use any excuse to use it. Now roasted beetroot? That I never tried….yet!

K8 - Very unfoodie term, but it suits it.:D

Rhyleysgranny - Your pondering is always fruitful! I await the result.

]]> By: Rhyleysgranny http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25825 Rhyleysgranny Mon, 31 Aug 2009 20:05:39 +0000 http://www.grannymar.com/blog/?p=4598#comment-25825 I can vouch for the garlic goo. I put whole cloves of garlic under a leg of lamb then squish into the gravy. Oh yum. I am a died hard carnivore and I am having trouble with this recipe. I think I would like it as a side dish rather than a main. I am pondering, I AM pondering. I can vouch for the garlic goo. I put whole cloves of garlic under a leg of lamb then squish into the gravy. Oh yum. I am a died hard carnivore and I am having trouble with this recipe. I think I would like it as a side dish rather than a main. I am pondering, I AM pondering.

]]> By: K8 http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25822 K8 Mon, 31 Aug 2009 17:40:47 +0000 http://www.grannymar.com/blog/?p=4598#comment-25822 That's a seriously intriguing garlic trick, I've never heard of garlic goo before but it makes sense, I'll try it!!! Thanks :) That’s a seriously intriguing garlic trick, I’ve never heard of garlic goo before but it makes sense, I’ll try it!!!
Thanks :)

]]> By: Magpie11 http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25819 Magpie11 Mon, 31 Aug 2009 16:40:34 +0000 http://www.grannymar.com/blog/?p=4598#comment-25819 More suggestions....How about parsnips for sweet potatoes? I'm wondering if beet root would do or would it be "even more yeuk"? I like thyme in things like this...... I wonder if great big tomatoes could replace the Aubergine? Then you could use basil.. Zucchini might be okay...would you have to salt them for a while to remove XS liquid? Next time you roast a leg of lamb slash it and push in some garlic cloves...a classic! More suggestions….How about parsnips for sweet potatoes?

I’m wondering if beet root would do or would it be “even more yeuk”?

I like thyme in things like this…… I wonder if great big tomatoes could replace the Aubergine? Then you could use basil..

Zucchini might be okay…would you have to salt them for a while to remove XS liquid?

Next time you roast a leg of lamb slash it and push in some garlic cloves…a classic!

]]> By: Grannymar http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25818 Grannymar Mon, 31 Aug 2009 16:17:30 +0000 http://www.grannymar.com/blog/?p=4598#comment-25818 Elly - Thanks for that. WWW - I love the way alternative suggestions are made for the dishes I suggest. It all adds to the fun and colour of the food. Elly - Thanks for that.

WWW - I love the way alternative suggestions are made for the dishes I suggest. It all adds to the fun and colour of the food.

]]> By: wisewebwoman http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25817 wisewebwoman Mon, 31 Aug 2009 16:02:14 +0000 http://www.grannymar.com/blog/?p=4598#comment-25817 It's a shame I don't like egg plant, far too slimy for my taste but maybe I can adapt this using zuccini? XO WWW It’s a shame I don’t like egg plant, far too slimy for my taste but maybe I can adapt this using zuccini?
XO
WWW

]]> By: Elly Parker http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25816 Elly Parker Mon, 31 Aug 2009 15:06:07 +0000 http://www.grannymar.com/blog/?p=4598#comment-25816 Baino - you just need to be inventive - I often swap out the aubergine for butternut squash, pumpkin or peppers - any veg where roasting brings out the sweetness. K8 - you'd be surprised - when the garlic is roasted like that, it brings a smoky sweet flavour and hint of garlic to the dish, but even a whole bulb will not over power. Next time you're roasting a joint of meat, throw a few bulbs of garlic in with it. Cook the garlic for 45-ish mins (well done but not too burnt would be how I describe it) and then squeeze the garlic out into a small tupperware and mash with a fork. This will keep for ages in a fridge and can be added to mayo, sandwiches, toast etc for an instant kick of flavour. Baino - you just need to be inventive - I often swap out the aubergine for butternut squash, pumpkin or peppers - any veg where roasting brings out the sweetness.

K8 - you’d be surprised - when the garlic is roasted like that, it brings a smoky sweet flavour and hint of garlic to the dish, but even a whole bulb will not over power. Next time you’re roasting a joint of meat, throw a few bulbs of garlic in with it. Cook the garlic for 45-ish mins (well done but not too burnt would be how I describe it) and then squeeze the garlic out into a small tupperware and mash with a fork. This will keep for ages in a fridge and can be added to mayo, sandwiches, toast etc for an instant kick of flavour.

]]> By: Grannymar http://www.grannymar.com/blog/2009/08/31/food-monday-elly%e2%80%99s-%e2%80%98it-looks-like-yeuk%e2%80%99/#comment-25813 Grannymar Mon, 31 Aug 2009 13:10:08 +0000 http://www.grannymar.com/blog/?p=4598#comment-25813 Baino - Sorry I can't please you every week! ;) K8 - You squeeze the milky gooey stuff out of the cloves when they are roasted. Maynard - Sometimes it is called <a href="http://en.wikipedia.org/wiki/Eggplant_(color)" rel="nofollow">Eggplant</a> Baino - Sorry I can’t please you every week! ;)

K8 - You squeeze the milky gooey stuff out of the cloves when they are roasted.

Maynard - Sometimes it is called Eggplant

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