Joined: Oct 13, 2007 Posts: 6221 Location: near Austin, Tx, USA
Audio files: 267
Posted: Mon Mar 23, 2009 8:09 am Post subject:
Fried Carrots! Subject description: for breakfast, mmm...
Well, I 've got this bunch of veggies from a trip to the farmer's market and I don't really know what to do with them. So I got this brilliant idea: fry them suckas! So last night and this morning I enjoyed some fried carrots, or to be polite shall we say "sauteed carrots" in olive oil, mmm mmm mmm!
With a little salt on 'em they taste better than french fries. Yummy! Do you have an easy veggie dish? Do share! _________________ "Let's make noise for peace." - Kijjaz
http://en.wikipedia.org/wiki/Elvis_sandwich _________________ Where there are too many policemen, there is no liberty. Where there are too many soldiers, there is no peace. Where there are too many lawyers, there is no justice.
Lin Yutang (1895-1976)
Joined: Feb 22, 2009 Posts: 242 Location: Oklahoma City
Audio files: 3
Posted: Mon Mar 23, 2009 11:22 am Post subject:
Re: Fried Carrots! Subject description: for breakfast, mmm...
Inventor wrote:
Well, I 've got this bunch of veggies from a trip to the farmer's market and I don't really know what to do with them. So I got this brilliant idea: fry them suckas! So last night and this morning I enjoyed some fried carrots, or to be polite shall we say "sauteed carrots" in olive oil, mmm mmm mmm!
With a little salt on 'em they taste better than french fries. Yummy! Do you have an easy veggie dish? Do share!
Hmmm...so, you just fry them in olive oil without any breading, right? I've got both carrots and olive oil. Might give that a try. Another thing one could try is frying them in beef fat. I have one of those George Foreman grills, but I save the fat by pouring it into a glass, covering it with saran wrap and then keeping it in the fridge. When I reheat my meat in the microwave, I add some of the fat on top to restore what was lost when it was grilled. I'm thinking beef fat with carrots, fried in a skillet might be pretty good.
Joined: Oct 13, 2007 Posts: 6221 Location: near Austin, Tx, USA
Audio files: 267
Posted: Mon Mar 23, 2009 11:26 am Post subject:
Right, no breading. I tried both beef fat and olive oil, both are good. Cutting them up is OK but I got lazy and just tossed the carrots into the pan, they were small diameter anyway. Very tasty. _________________ "Let's make noise for peace." - Kijjaz
Joined: Feb 22, 2009 Posts: 242 Location: Oklahoma City
Audio files: 3
Posted: Mon Mar 23, 2009 11:52 am Post subject:
Inventor wrote:
Right, no breading. I tried both beef fat and olive oil, both are good. Cutting them up is OK but I got lazy and just tossed the carrots into the pan, they were small diameter anyway. Very tasty.
How long do you fry them? Any visual indicator of when they're done (like, they turn brown...or black)?
Joined: Oct 13, 2007 Posts: 6221 Location: near Austin, Tx, USA
Audio files: 267
Posted: Mon Mar 23, 2009 11:55 am Post subject:
They seem to get a darker shade of orange. I'd say fry for maybe five minutes or so, you don't want them to get overdone. I'm going to try some other veggies too. We'll see how that goes... _________________ "Let's make noise for peace." - Kijjaz
Joined: Feb 22, 2009 Posts: 242 Location: Oklahoma City
Audio files: 3
Posted: Mon Mar 23, 2009 12:05 pm Post subject:
Inventor wrote:
They seem to get a darker shade of orange. I'd say fry for maybe five minutes or so, you don't want them to get overdone. I'm going to try some other veggies too. We'll see how that goes...
Okay, sounds about right. I recall my mother cooking carrots with beef and potatoes (basically, a beef stew) and they were just darker orange and softer. Thanks, Les!
The girls and I grew a bucketful of baby carrots about a year ago. We did a version of Chicken Chasseur(?)
In a big casserole dish, add crushed garlic and a chopped onion,
Hack up your whole chicken into half-fist bits and lay in the dish. (Freerange preferably)
Cover with a can of diced tomato,
Cover again with same amount of baby carrots,
Add some black pepper, salt and paprika,
Wash it all in with a glass (and a half) of white wine.
Medium oven for about an hour (more is okay, but not less)
You will not be dissapointed! _________________ What makes a space ours, is what we put there, and what we do there.
Joined: Feb 22, 2009 Posts: 242 Location: Oklahoma City
Audio files: 3
Posted: Mon Mar 23, 2009 2:32 pm Post subject:
I'm speechless! That actually sounded better than a "real" clarinet!
I have to admit, though, I wasn't sure he was getting the finger holes in the right places when he drilled them, but he laid that thought to rest right away. Now, how about a cucumber trumpet?
Joined: Feb 22, 2009 Posts: 242 Location: Oklahoma City
Audio files: 3
Posted: Mon Mar 23, 2009 2:56 pm Post subject:
Not as impressive as the carrot clarinet, but pretty cool. Maybe a different sized carrot for the mouthpiece would have helped? Or maybe a better trumpet player.
BTW Have we covered what to do when a trumpet player lunges at you with a banana? _________________ What makes a space ours, is what we put there, and what we do there.
Joined: Oct 13, 2007 Posts: 6221 Location: near Austin, Tx, USA
Audio files: 267
Posted: Tue Mar 24, 2009 9:20 pm Post subject:
Peas, lettuce not forget the fruits of their labors. Orange you glad? I carrot remember seeding such a thing before. _________________ "Let's make noise for peace." - Kijjaz
Joined: Oct 13, 2007 Posts: 6221 Location: near Austin, Tx, USA
Audio files: 267
Posted: Wed Mar 25, 2009 4:07 am Post subject:
Burger-lieve it or nut, I yam hoppy to see vegetarian music organ-ically homegrown like this. You mayo not relish this, but I say "Hot Dog!" and dance the macaroni in celery-bration. I liked the Hungarian performance and that is my op-onion. You seed, they had to mustard up their courage to ketchup with the thymes like that. Donut forget it! _________________ "Let's make noise for peace." - Kijjaz
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