I'm just glad it doesn't have celery....
You can't open the book of my life and jump in the middle. Like woman, I'm a mystery.
Mal ,'Our Mrs. Reynolds'
Natter 64: Yes, we still need you
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
tommyrot - Sep 25, 2009 6:24:54 am PDT #10867 of 30001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
msbelle - Sep 25, 2009 6:25:45 am PDT #10868 of 30001
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
I have them in salads.
Frankenbuddha - Sep 25, 2009 6:26:19 am PDT #10869 of 30001
"We are the Goon Squad and we're coming to town...Beep! Beep!" - David Bowie, "Fashion"
Where do people use artichoke hearts? I know they're good with spinach and cheese in a dip, but beyond that I'm not sure how to incorporate them.
I've had them on a pizza (or in a calzone) and be tasty. Also in a tomato sauce with pasta.
Calli - Sep 25, 2009 6:27:26 am PDT #10870 of 30001
I must obey the inscrutable exhortations of my soul—Calvin and Hobbs
So basically they're moist, textured salt bombs, and I could use them where I'd usually have black olives? Sounds good to me. Thanks!
billytea - Sep 25, 2009 6:27:55 am PDT #10871 of 30001
You were a wrong baby who grew up wrong. The wrong kind of wrong. It's better you hear it from a friend.
And on another note entirely - is this the most controversial Buffista sandwich of all time?
Not until someone tries to add cilantro.
Jesse - Sep 25, 2009 6:28:16 am PDT #10872 of 30001
Sometimes I trip on how happy we could be.
Yeah, I pretty much only eat them marinated and then in like an antipasto situation.
tommyrot - Sep 25, 2009 6:28:20 am PDT #10873 of 30001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
I could use them where I'd usually have black olives?
Black olives are what I feed to a dog to teach her that human food sucks.
Seska (the Watcher-in-Training) - Sep 25, 2009 6:28:55 am PDT #10874 of 30001
"We're all stories, in the end. Just make it a good one, eh?"
Calli, here's wishing you a really good annual review.
I don't eat vegetables, except the plainest ingredients of salad (cucumber and tomatoes mainly), or bread. So I cannot comment on the sandwich. But it looks weird.
Frankenbuddha - Sep 25, 2009 6:30:56 am PDT #10875 of 30001
"We are the Goon Squad and we're coming to town...Beep! Beep!" - David Bowie, "Fashion"
So basically they're moist, textured salt bombs, and I could use them where I'd usually have black olives?
No where near as salty as olives, in my experience. Usually they get marinated in a vinegar-based liquid, so they have a tang to them.
Freshly cooked artichoke hearts (i.e. still warm/hot) are great just dipped in melted butter (like the small meaty part of the leaves).
Steph L. - Sep 25, 2009 6:31:44 am PDT #10876 of 30001
this mess was yours / now your mess is mine
Where do people use artichoke hearts? I know they're good with spinach and cheese in a dip, but beyond that I'm not sure how to incorporate them.
On pasta with alfredo sauce. Sooooo good. Also on pizza with pesto sauce instead of red sauce.