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Post by maya55555 on May 25, 2017 21:06:38 GMT
Instructions on cleaning:
How do you like to prep it?
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Post by ZolotoyRetriever on May 26, 2017 5:12:13 GMT
maya55555: I take the bulb part, clean it off and trim both ends, cut it in half lengthwise, then put the two pieces, cut side down, into a covered skillet w/ lots of hot olive oil and sauté it until it is soft, and caramelized.
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Post by maya55555 on May 26, 2017 16:51:42 GMT
sounds nice!
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Post by koskiewicz on May 26, 2017 19:54:14 GMT
...too sweet for me. I remember the liqueur "Anisette" which was a cloyingly sweet concoction...no thanks...
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Post by maya55555 on May 28, 2017 3:17:56 GMT
koskiewicz
BOO-BOO, it is not the same thing in any way.
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Post by koskiewicz on May 28, 2017 15:48:55 GMT
...sez you...my spice cabinet has a small container of anise and I can't stand it!!!
I think I'll throw it away!!!
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Post by maya55555 on May 28, 2017 21:48:58 GMT
koskiewicz
You chef as a profession or as a hobby? Seriously?
For myself it has always been a hobby.
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Post by koskiewicz on May 28, 2017 23:23:32 GMT
...I cook for myself...spice is a large part of my cooking concoctions...there are certain spices that I can do without and that includes anise and oregano...
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Post by maya55555 on May 28, 2017 23:33:07 GMT
koskiewicz
Oregano is only for pizza, IMO.
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Post by Ad○rably Obn○xi○us🐢 on May 29, 2017 21:08:54 GMT
maya55555: I take the bulb part, clean it off and trim both ends, cut it in half lengthwise, then put the two pieces, cut side down, into a covered skillet w/ lots of hot olive oil and sauté it until it is soft, and caramelized. What a coincidence! I too take the bulb part, clean it off and trim both ends, cut it in half lengthwise, then put the two pieces, cut side down, right into the garbage! ::aura::
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Post by ZolotoyRetriever on May 30, 2017 1:57:20 GMT
maya55555: I take the bulb part, clean it off and trim both ends, cut it in half lengthwise, then put the two pieces, cut side down, into a covered skillet w/ lots of hot olive oil and sauté it until it is soft, and caramelized. What a coincidence! I too take the bulb part, clean it off and trim both ends, cut it in half lengthwise, then put the two pieces, cut side down, right into the garbage! LOL
Don't hold back, now, AO - tell me how you really feel about fennel bulb. lol
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Post by ZolotoyRetriever on May 30, 2017 2:00:09 GMT
maya55555: I guess you and I are the only ones who love nicely prepared fennel bulb, then? I love the stuff myself... but I have to admit my aforementioned method of preparing it helps a lot. The trick for me anyway is to cook it 'til it's fairly soft, and has that nice brown caramelized crust on it. Mmm good! I don't think I'd eat it any other way. lol
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Post by maya55555 on May 30, 2017 4:46:40 GMT
Zolotoy Retriever
With a splash of good quality balsamic vinegar?
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Post by ZolotoyRetriever on May 30, 2017 7:01:16 GMT
Zolotoy Retriever
With a splash of good quality balsamic vinegar? I've never tried it that way, but now that you mention it, that would be grand. I'll try that next time, thanks!
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