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Sally are brilliant!

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4360 posts
Joined: Dec 11, 2005


Posted to Thread #29393 at 7:19 pm on Jan 28, 2017

I love mashed cauliflower but never could get the texture right. I added a russet potato, mashed with the big mixer, with the hand held mixer, and used the manual potato masher, nothing worked, until...your recent post for the food processor method. OMG, cooking in the chicken stock, adding fresh thyme, and they came out perfect. My only regret is that I did not use two heads of cauliflower. We will not have enough for tomorrow night. My only tweak was to roast organic Christopher Ranch garlic to golden and added it during the processing with the thyme.

Now for your Asian short ribs recipe! I dearly love braised meats, and especially short ribs. I get them from my butcher and he knows that they must be the same thickness, no narrow ends. I have tried many recipes, some OK, some better than OK but never hit on one that blew my socks off. I looked at the original recipe and saw that Fine Cooking used leeks, so I did too. This has only been in the crock pot for 30 minutes and I tasted the sauce. It is awesome! I love the addition of the Star Anise, and lots of ginger. I know they will go well with the great cauliflower mash. Thank you for the great posts and a better way to do my cauliflower mash. I don't know why I never thought of using it.

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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