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Old 10.16.2006, 04:13 AM   #1
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discuss
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Old 10.16.2006, 04:17 AM   #2
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NO,
because they support abortion ! :-)
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Old 10.16.2006, 04:20 AM   #3
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Austrian humour.
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Old 10.16.2006, 04:29 AM   #4
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Quote:
Originally Posted by Pookie
Austrian humour.

English prejudice?
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Old 10.16.2006, 04:31 AM   #5
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and generalization?
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Old 10.16.2006, 04:31 AM   #6
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It is a well known fact that Kim eats nothing but broccoli.

Steve, on the other hand, will not eat any green food, which is why his hair never grew curly.
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Old 10.16.2006, 04:34 AM   #7
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If it weren't for broccoli Kim would have quit Sonic Youth 5 years ago.
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Old 10.16.2006, 04:37 AM   #8
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It's the iron in the broccoli that has kept her going. Without that she'd probably have hit the menopause years ago and quit the band.
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Old 10.16.2006, 05:03 AM   #9
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what a great thread!




 


i heard that jim o'rourke didn't like broccoli, that's why he's not in the band anymore.
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Old 10.16.2006, 05:11 AM   #10
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Sometimes I worry about Thurston not eating enough broccoli...
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Old 10.16.2006, 05:17 AM   #11
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Kim's favourite broccoli recipe:

Broccoli Souffle with Three Cheeses

 


Ingredients
1 lb (450 g) broccoli, the very thick stalks trimmed off
1 oz (25 g) strong Cheddar cheese, grated
1 oz (25 g) Gruyère cheese, grated
1 oz (25 g) Parmesan (Parmigiano Reggiano), grated (see recipe introduction)
1 oz (25 g) butter
1¼ oz (30 g) plain flour
5 fl oz (150 ml) milk
¼ level teaspoon cayenne pepper
¼ whole nutmeg, grated
3 large eggs
2 extra egg whites
pinch cream of tartar
melted butter for the dish and collar
salt and freshly milled black pepper

You will also need silicone paper (baking parchment), string and a 1¾ pint (1 litre) soufflé dish measuring 5½ in (14 cm) diameter and 5 in (7.5 cm) high, but if you want a 'mile high' soufflé, a 1¼ pint (725 ml) dish measuring 5 in (13 cm) diameter is the one to use.

Pre-heat the oven to gas mark 6, 400°F, (200°C). Place oven shelf on lower third rack with no shelf above.

Method
First of all prepare the soufflé dish and its collar. To do this, cut a piece of silicone paper from the roll, 20 in x 12 in (51 x 30 cm) in length. Fold in half along its length so that it now measures 20 x 6 in (51 x 15 cm) doubled. Now turn up a 1 in (2.5 cm) fold all along the length to stabilise the base along the collar. Next butter the dish really well and sprinkle the inside with some of the Parmesan, tipping the dish from side to side to give the base and sides a light coating. Empty out the excess, then tie the paper collar around the dish with the 1 in (2.5 cm) folded bit at the bottom. The paper will overlap around the circumference by 3 in (7.5 cm) and stand 3 in (7.5 cm) above the rim of the dish. Fix the collar in place with string and tie with a bow so that when it comes out of the oven you can remove it quickly and easily. Now butter the inside of the paper and that's it – the dish is now ready to receive the soufflé.

When you're ready to make the soufflé, sprinkle the broccoli with salt and steam until tender – about 10 minutes. While the broccoli is cooking, prepare the eggs. Have ready one large and two small spanking clean bowls, separate the eggs into the small bowls one at a time, transferring the whites from the small bowl into the larger bowl as you go. When the broccoli is tender, remove it and leave to cool until barely warm. Pop it into a food processor and whiz it almost to a purée.

Next make the base sauce. Place the butter, flour and milk in a small saucepan and whisk with a balloon whisk over a medium heat until you have a smooth, glossy paste. Season to taste with salt and pepper, then season with the same amount again – this extra is really to season the large volume of eggs. Transfer to a mixing bowl and add the cayenne, nutmeg, Cheddar, Gruyère and one tablespoon of Parmesan. Add 3 of the egg yolks plus the broccoli and mix everything together thoroughly.

Now the vital part – beating the egg whites. Add a pinch of cream of tartar to the whites and then, if you're using an electric whisk, switch it on to low and beat the whites for about 30 seconds or until they begin to start foaming, then increase the speed of the whisk to medium and then to high, moving the whisk round and round the bowl while it's beating until you get a smooth, glossy mixture that stands in stiff peaks when the whisk is removed from the bowl. It's better to underbeat than overbeat, so watch carefully.

Next, using a large metal spoon, stir 1 tablespoon of the egg whites into the broccoli to lighten the mixture, then empty the broccoli mixture into the egg whites and fold, using cutting and turning movements, until everything is well amalgamated. Don't be tempted to do any mixing – it must be careful folding done as quickly as possible. Now pour the mixture into the prepared dish, sprinkle the top with the remaining Parmesan and place on a shelf in the lower third of the oven for 40-45 minutes. When it's done it should be nicely browned on top, well risen and beginning to crack. It should feel springy in the centre but it's important not to overcook it, as it should be nice and moist inside. Divide between warm serving dishes and serve it absolutely immediately.


Kim says:
Soufflés are really something. Sublimely soft, foaming masses of egginess that rise to lofty heights and never fail to delight all who see and all who taste. I know rumour has it that soufflés are difficult, temperamental and can fall flat on you, and there is some truth in that, but what I'd like to point out is that some soufflés are more difficult than others. This one is a savoury one made with cheese and a vegetable purée and it's this purée that does a kind of holding operation within, so that this particular soufflé – though it might shrink a little when it comes out of the oven – can never actually fall flat on you.
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Old 10.16.2006, 05:27 AM   #12
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Broccoli soup is incredibly simple to make and tastes lovely. A good way to get members of a pop band to eat their greens if they are showing reluctance.
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Old 10.16.2006, 05:28 AM   #13
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god damn, this is the first week i don t have broccoli.can it be replaced by cowly?flower?
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Old 10.16.2006, 05:35 AM   #14
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Your posts are slowly getting a bit more understandable lately, sunlover.
What's that, getting old?
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Old 10.16.2006, 05:37 AM   #15
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asking if broccoli can be replaced by cauliflower? that doesn't make any sense to me... the answer is: NO WAY!
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Old 10.16.2006, 05:37 AM   #16
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Nefeli, is it okay to use vegetable stock instead of chicken broth?
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Old 10.16.2006, 05:38 AM   #17
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just ask yourself where sonic youth would be now if they'd be eating cauliflower instead of broccoli... i think this board wouldn't even exist.
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Old 10.16.2006, 05:42 AM   #18
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Cauliflower just doesn't have all the essential nutrients that broccoli does. Broccoli is classed as a superfood in many recipe books, because of it's high nutrient content. Cauliflower, on the other hand, is generally classed as a "wimpy nerd" food.
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Old 10.16.2006, 05:43 AM   #19
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That soup recipe is more complicated than it need be.

1. Heat oil in a saucepan and sauté garlic for 1-2 minutes.
2. Pour vegetable stock into the pan and add the broccoli florets.
3. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
4. Season to taste, then transfer to a liquidizer. Blend until smooth.
5. Ladle the soup into serving bowls and drizzle with cream to serve.
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Old 10.16.2006, 05:50 AM   #20
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Quote:
Originally Posted by Nefeli
dear lord, what makes you say that?


When you listen to Rather Ripped it becomes painfully obvious that Thurston's songs definitely would've benefited from more broccoli in the man's diet during the recording process. Maybe a broccoli pizza every now and then would do him good.



 

 

 



Servings: Serves 4
Prep Time: 15-20 minutes
Cooking Time: 8-10 minutes


Ingredients

1 large pre-made pizza crust (such as a Boboli crust)
2 tbsp. vegetable oil
2 big stalks of broccoli, cut into tiny florets (not chopped)
Salt
1/3 cup chopped onion
1/2 clove chopped garlic
1/4 cup tomato sauce
1 large tomato, cut into thin slices
1 tbsp. Parmesan cheese

Start Cooking

Step 1
Preheat the oven to 450°F.

Step 2
Place the pizza crust on a large baking sheet.

Step 3
Heat 1 tablespoon of oil in a medium or large frying pan over medium heat.

Step 4
When the oil is hot, add the broccoli and sprinkle with salt.

Step 5
Sautè the broccoli for six to seven minutes. If parts of the broccoli get very brown, don’t worry; that’s normal.

Step 6
While the broccoli is sautèing, heat one tablespoon of oil in a small pan over medium-low heat. Add the onion and cook for three to four minutes, stirring often. Add the garlic during the last minute of cooking.

Step 7
Combine the onion/garlic mixture with the tomato sauce.

Step 8
Spread sauce evenly on the crust.

Step 9
Add a layer of tomato slices. (Do not overlap.)

Step 10
When the broccoli is cooked, toss it with Parmesan cheese.

Step 11
Spread the mixture evenly on the pizza.

Step 12
Bake for eight to ten minutes.
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