Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
They are grey.
They are poivrades. You may never have seen one before.
I have. And still, I would start them in the pan on top of the vegetables first for 10 minutes, like this:
Then add in your liquid. That way they don't appear so lifeless once they are done.
Tell me how I cooked them. Then go work on your knife skills. That artichoke is an embarrassment.
now I understand the "I am very funny" line
OK, Ebenezer. Just trying to offer a suggestion. And in all fairness, that picture was my first time working with artichokes.
When was it taken?
The answer is that there are a lot of different artichokes, and a lot of ways to cook them. These were poivrades cooked whole sous vide, so with no oxygen to discolor them before they were cooked, it would be difficult to discolor the inside of the artichokes. Work on that turning, though.
That's why you shouldn't cook artichokes, or most other green vegetables, sous-vide. They turn anemic.
you know, sometimes you make it kind of hard to feel sorry for you when everyone goes all lord of the flies on you. perhaps when you wish to make a point with someone who has more experience and knows more than you, it might work better to phrase your answer in the form of a question. that way, we could more politely say "no."
He doesn't understand subtlety
Your artichokes are just green with envy
Oh, please. I would be pounced on for posting a picture of ashy grey artichokes. If Matt can't take one little (polite) criticism, well maybe he should grow up then, because I've taken plenty.
His point is that you are incorrect. Criticism is fine but your "info" on what should be cooked which way is very far off.
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