tag:blogger.com,1999:blog-12844028.post113313657368529045..comments2023-06-01T10:53:54.233-04:00Comments on pookiellama: btietwcakehousehttp://www.blogger.com/profile/12398632099417571621noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-12844028.post-1133312053513760992005-11-29T19:54:00.000-05:002005-11-29T19:54:00.000-05:00c - the roasted cauliflower is just as good, i swe...c - the roasted cauliflower is just as good, i swear. a columnist in the times food section explained it perfectly: roasting dries out and toughens food, which you normally have to counteract with braising, marinating, etc---but with cauliflower drying and toughening is actually a good thing, since it has a tendency to be mushy. <BR/><BR/>and yes please help me with the squash! though the oj/brown sugar combo does sound good.... i grew up with butternut squash baked with butter and maple syrup, which just does not do it for me. <BR/><BR/>ps - i never got around to commenting, but the 70s turbans were cracking me up....cakehousehttps://www.blogger.com/profile/12398632099417571621noreply@blogger.comtag:blogger.com,1999:blog-12844028.post-1133303307381879282005-11-29T17:28:00.000-05:002005-11-29T17:28:00.000-05:00oh, those cauliflower fritters sound good! i wish...oh, those cauliflower fritters sound good! i wish i could have fried things... sigh.<BR/><BR/>i'll put my thinking cap on as far as the squash goes. unfortunately, i love squash, so the key for me usually is just finding a good one (i skip the butternut and go right for the carnival squash), baking it till tender, and sprinkling with salt, brown sugar, and fresh oj 10 minutes or so before it's done.<BR/><BR/>but i'll keep thinking.Anonymousnoreply@blogger.com