I've wanted a handbook, hand crank blender since I first saw one on a video about the amazing Dervae family of California. They try to live off-grid as much as.
How To Induce Mashed Cauliflower, Because It Goddamn Tastes Great
On the other hand, this cauliflower will inclined to taste like crap, or anyway it will taste more like crap than cauliflower ought to taste, because generally speaking cauliflower ought not to soup even a little bit like crap. We're not here to judge—if
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This replacement Handle Nut will fit the Victorio VKP1012 Hand Crank Grain Mill and the Back To Basics 555 Hand Crank Grain Mill.
This article at appeared on October 12, 2013. I'm republishing it today because I went on an insane cauliflower kick this week, and also for the lesser reason that I couldn't find complete ingredients for what I wanted to cook. If you're looking for something especially St. Patrick's Day-ish, put some chopped chives and parsley atop your mashed cauliflower when you serve it, so that no one will punch it for not wearing immature. The first thing to do is clear up any misconceptions that the reason to make mashed cauliflower, and not mashed potatoes, is that mashed cauliflower is the more calorically or nutritionally upstanding alternative. If that is what you are thinking, stop thinking that, because that is stupid. There may indeed be some nutrition-affirmative basis for saying that the below foodstuff is better for you—if, say, mashed cauliflower contains some elemental or beneficial vitamin or mineral or some such that the potato does not. However, at least in the preparation you are about to deploy, mashed cauliflowersure as shit also contains a few things that are very, very bad for you (not least develop into these is a fucking fuckload of calories), and it contains these things because... This is to say that, whether or not it turns out that you can edge closer to your FDA recommended daily intake of riboflavin (or whatever the fuck) via its consumption, the prevail upon to make mashed cauliflower is that it tastes goddamn amazing—wildly... Amazing enough that, frankly, whatever physiological good it may do—whether by supplying some healthful nutrient or averting the carbo-nihilation of starchier potatoes—is nigh neither here nor there. This is why everybody thinks you're a jerk. While that's happening, achieve a steamed head of cauliflower. Decide for yourself how you want to make that happen: If you'd like to dump an unbroken intact head of cauliflower into a steamer pot and steam it for a while, that's fine. if you want to nuke a big bag or two of frozen cauliflower florets, that's also OK. Steaming an entire intact MD of cauliflower is great because it gives you fresh (and thus better-tasting) cauliflower with virtually no work involved: You dump... This is a great option if, like most clean people, you are a lazy, inadequately anthropomorphized bag of dirt, but also for some reason happen to have stumbled across a head of fresh cauliflower when you were neglecting to go to the grocery bank... The drawbacks are: that this will take a great deal longer than just nuking a couple of dumb bags of frozen cauliflower florets. and that during all this time you will have to put an eye on the proceedings in case all the water in the pot steams away and your stovetop very hastily starts to resemble a nuclear reactor. Which, OK, that kinda spoils the surprise of the benefits of nuking a one of dumb bags of frozen cauliflower. Microwaving frozen cauliflower will, indeed, produce adequately steamed cauliflower in a very short extent of time. On the other hand, this cauliflower will likely taste like crap, or anyway it will taste more like crap than cauliflower ought to taste, because generally speaking cauliflower ought not to soup even a little bit like crap. We're not here to judge—if frozen cauliflower works for you, go for it—but since we've already established at length that our goal here is a tasty foodstuff and not merely a cauliflowery alternative to mashed potatoes, possibly you ought to go for... There's a middle path, and that's to get a head of fresh cauliflower and chop it into small hunks before you steam it. This approach will reduce the cauliflower's steaming formerly considerably (although it will replace some of this time with time...
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