[Sca-cooks] OT - bologne

[Saint Phlip]

Cook it somewhat akin to rice- roughly 1 c bulgar to 1 3/4 c water.
Other than that, anything you do with rice will work with bulgar. Can
start by sauteeing it in butter, then adding favotite veggies and
preferred stock, or make it sweet, like oatmeal. You basicly want an
even texture with bits of good stuff in it.

One way to use it is as a salad type thing- cook it up, cool it, and
add yogurt, chopped cukes and mint. It's very versatile like most
starches.

On 10/19/06, Patrick Levesque <petruvoda at videotron.ca> wrote:
> On 19/10/06 17:06, "Phil Troy / G. Tacitus Adamantius"
> <adamantius.magister at verizon.net> wrote:
> >
> > One of the more successful dietary initiatives we've implemented here
> > is whole grain bread and even whole wheat pasta, which Evil Spawn
> > will cheerfully eat, although he draws the line at bulgur and kasha.
> >
>
>
> Some time ago, in a mad rush of optimism, I actually bought bulgur, figuring
> I'd give it a shot and broaden the kids' culinary horizons while there's
> still time (they say that eating habits are, on average, fixed before they
> reach 6 years of age. I guess I'm an exception, otherwise I'd still be
> exclusively feeding on fish sticks, meatballs in brown goop and ham to this
> day!).
>
> Problem is, I don't have the faintest idea what to do with it. I probably
> have a few recipes in cookbooks here and there, but I haven't managed to get
> up and actually cook one. Any suggestions?
>
> This said, I'm blessed with two wonderful boys who will eat anything, have a
> craving for brie and strong cheddar, fish and seafood, broccoli and
> asparagus. So I can't complain much. (Of course, they're 3 years and 14
> months old, respectively, so the worst is yet to come :-)))
>
> Petru

-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Has anyone seen my temper?
I seem to have misplaced it at Stalag XXXV....