Comments for Gourmet Underground Detroit

Comment on You Will Like Cauliflower Now by Evan

Evan — Thu, 09 Feb 2012 02:29:44 +0000

Cauliflower’s just an awesome base for spices, herbs, and piquant things of all kinds. Olive oil, salt, and… whatever. Delicious and (not that I generally care) vegan friendly. Crazy good.

I’ll be curious to see how your soup turns out, Noelle. I don’t make much soup beyond pretty utilitarian wintery stuff. I’ve had some awesome cauliflower puree in pork dishes at restaurants, and it strikes me as a similar flavor. Delish.

Also, Kristin, thanks for the compliments!

Comment on You Will Like Cauliflower Now by noëlle

noëlle — Thu, 09 Feb 2012 02:18:07 +0000

The only way my mom could get us to eat cauliflower as a kid was by smothering it in Velveeta. We’ve come a long way, baby.

My current favorite version is the one in this post:
http://mllenoelle.wordpress.com/2011/09/26/first-dinner-married/
with the addition of a little bacon. Cumin & coriander are pretty magical with cauliflower, too.

Next on my agenda is to play around with some sort of creamy roasted cauliflower soup.

Comment on You Will Like Cauliflower Now by Kristin

Kristin — Thu, 09 Feb 2012 01:50:10 +0000

Evan – Your writing voice makes me chuckle. Thanks for the recipe – much better than the ranch dressing slathered version I grew up on!

Comment on A Genuine Slice by Steve K.

Steve K. — Wed, 25 Jan 2012 20:44:04 +0000

Dave makes good pizza.

Todd writes good words.

Comment on A Genuine Slice by Fest Chandling

Fest Chandling — Wed, 25 Jan 2012 15:45:50 +0000

Great guy. Great pizza. Great write up.

Comment on The Brinery’s New Turnip Pickles by Evan

Evan — Tue, 24 Jan 2012 14:00:20 +0000

As I recall, not much more than turnips, beet, garlic, and salt. Definitely no sugar or vinegar. But for a better idea of ingredients and preparation, you’d have to ask David at The Brinery himself!

Comment on The Perfect Aviation Cocktail by Darny

Darny — Mon, 23 Jan 2012 20:49:16 +0000

Without mixing anything myself, I’ve read around that Plymouth Gin is suitable and preferred in some circles for the Aviation.

Comment on The Brinery’s New Turnip Pickles by Uri

Uri — Mon, 23 Jan 2012 15:59:23 +0000

Sounds delish! What are the ingredients other than the turnips, and how long were they fermented?

Comment on Season’s Greetings by Brandie

Brandie — Wed, 11 Jan 2012 23:50:19 +0000

Fraklny I think that’s absolutely good stuff.

Comment on Season’s Greetings by a december to remember | simmer down! (a food lover's blog)

a december to remember | simmer down! (a food lover's blog) — Tue, 10 Jan 2012 02:01:17 +0000

[...] for the food bazaar photos, since I was too busy running around to take any. If you check out this post, you can see a slideshow with more pics from the bazaar as well as the GUDetroit holiday party. The [...]