Fennel sliced very thinly and soaked for a bit in boiling water to remove the worst rawness, with orange segments, and a dressing of orange juice, olive oil and salt and pepper... makes for a delicious accompanying salad to any pasta dish.
And no, an aubergine tasting like beef sounds bloody awful. We already have cows producing beef. Why should there be a plant producing beef-flavoured fruits? The trick to aubergine is to roast 'em in an oven until the flesh turns creamy and takes on a soft, nutty flavour. Google around a little, the recipe is to be found all over. Maarten -- You received this message because you are subscribed to the Google Groups "BGG Down" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at http://groups.google.com/group/bgg_down. For more options, visit https://groups.google.com/d/optout.
