>  ML> we have substantial immigrant populations that drive demand for
>  ML> other interesting bits.
> Two of our immigrant population groups have driven the demand for
> halal goat and balut.

Neither a great gain, but at least the first is not a loss.
Both are more costly than they deserve to be, out here in
the states at least. Interestingly, Glen in Adelaide has two 
halal markets in walking distance as well as a supermarket
that has halal food (I think there's pork, but only in the
frozen section). I believe he can get balut as well. Here
in civilized Harvardland, one gets neither.

>  > ... Sub cauliflower for mashed potatoes and any joy in meals.
>  ML> The remedy for that perversion is lots of sharp Cheddar.
> I am very fond of cauliflower and/or broccoli and/or potato soups,
> both pureed and chunky chowders with lots Cheddar (or other flavourful
> cheese) stirred in.

So tell me what the appeal of Jarlsberg is. I had some 
recently and determined that it was funky-smelling wax.

>       Title: Cauliflower Cheese Soup
>  Categories: Soups, Chicken, Cheese, Dairy, Canadian
>       Yield: 3 Servings
>  
>       1 md Cauliflower
>       2 c  Chicken stock
>     1/4 c  Butter or margarine
>     1/4 c  Chopped onion
>     1/4 c  All-purpose flour
>     1/2 ts Salt
>     1/8 ts Pepper
>       2 c  Milk
>       1 c  Grated medium Cheddar
>            Buttered bread crumbs
>            Parsley
>  
>   Cook cauliflower in chicken stock until tender.  Do not drain.
>   Cool a bit. Run through blender to desired texture. Set aside.
>   
>   Melt butter in saucepan.  Add onion and saute until limp. Do not
>   brown. Mix in flour, salt and pepper. Add milk. Heat and stir
>   until it boils and thickens.
>   
>   Add cheese and cauliflower mixture.  Stir to heat and melt cheese.
>   Garnish with buttered bread crumbs and parsley. Makes 5 cups.
>   
>   Recipe from: "Company's Coming Soups & Sandwiches" by Jean Pare.
> 
>   Submitted by Joe Sibley.

I would serve this only to vegetarians and use onion stock 
(keep the skins and trimmings of onions and carrots and things 
in the freezer until you have enough for a pot of soup). 

>   Pare's recipes tend to be plain and underseasoned. I would sub a
>   half cup of milk for cream, use sharp Cheddar and add cayenne,
>   mustard powder and nutmeg along with the pepper. White pepper is
>   best in a white soup.- JW

I would endorse your emendations but be careful with the 
nutmeg. I'd also consider tipping in a few tablespoons of
sherry. 

> ... Veg Liar: Cauliflower does NOT transform into mashed potatoes,

or rice, for that matter.

Garlic Parmesan Cauliflower Rice
categories: side, dairy, vegetarian, low-carb
servings: 5

1 lg hd cauliflower
3 Tb salted butter
3 minced garlic cloves
6 Tb shredded parmesan cheese
salt and pepper to taste

Cut the cauliflower into florets and then briefly pulse
in the food processor until they are the size of grains 
of rice. You should have about 5 c. You can also use 
frozen cauliflower rice.

In a small saucepan, add butter and minced garlic. Bring 
to a simmer and cook 2 to 3  min, stirring often, until 
garlic flavors are infused into the fat. Careful to not 
let the garlic burn.

In a large skillet, wok or frying pan, add cauliflower 
rice and bring to medium-high heat on the stovetop. Pour 
in butter mixture. Sprinkle cheese on top. Stir to mix 
and cook until cauliflower is tender. Add salt and 
pepper to taste and stir a few more times until 
everything is thoroughly mixed. Serve while warm.
 Garnish with fresh chopped parsley if desired.

after kirbiecravings.com
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