Since my first project went well and with all the lovely people giving me 'support' in all forms, participating, sending love vibe, encouragement etc and that I agreed with Jozzie to make this once my jitters for Mr K's project are over, so hey, join us both.... ?
Will someone please tell me what kind of fennel to look for. I'm sure I've seen fresh fern like leaves in plastic packs with the basil and such in produce. Also plants like celery stalks with swollen bottoms. And then the seed in glass jars. Seems like the recipe said to slice it so the seed would be out. So is it the leafs or the stalks?
It's the plants like celery stalks with the swollen bottoms! It has a celery like texture and crunch, but an unmistakably not celery like flavor! It tastes a lot like licorice... But in a crunchy, refreshing sort of way. I think it's delightful!
Raw Since April 14, 2007
Thank you all. I went to the store after posting above and there was no fennell of any kind. I have seen that fennell before so maybe they were just out. Now I have another question, the only pears were D'Anjou, Asian, Bartlett, and Red Pears. If they get the fennell, which of these pears would be closest to Bosc?
O.K. Aisah; you'r getting yours? I'm getting one this week; shall we?????? Another PLAN across the miles ! Let's have fun even though me no like fennell Aisah no like fennell ! Let's have fun???? Joz
Hey Jozzie, its Sunday here. I will see if I can go to the store sometime this week and we will do this on hmmm say the coming weekend?? I will need to sprout my buckwheat now. Will confirm on the date ja??
Hey Aisah 's'tweetey it's Sunday here also !! LOL at least we'r' on the same day? except you will be getting ready for night night?
Ja let's choose a day; then do the sprouting, then do the 'FENNELL FUN' etc.
Danny_banany; You could use a different crust??? Carmella will help us with this; Or use your 'oven' set at the lowest setting and the door slightly open. Many people have tried this with success. Ja (Aisah's german yes) Ja you might have to check it often. Joz
I think Anjou would work beautifully (altho I'm by no means a pear expert. )
I will need to sprout my buckwheat now.
Noooooooooooo! *a concerned look on her face*
Oh Aisah girl, I strongly recommend you wait til the night before. The thing is, buckwheat has a tendency to go bad on ya really easily. So what I do is put the buckwheat to soak before going to bed. To prevent fermentation, rinse it a few times, every 30 mins. or so, to release as much goo as possible. Then fill up your jar with fresh water and leave it til morning. Then rinse really well and it's all ready to use! Tada! (One cup dry buckwheat will yield 2 cups sprouted.)
Hey J!! I got my stuffs already I am so ready to put this Fennel Pizza into and out of my head erm maybe that might change after I have tasted it.... *oh darn I just remembered that I forgotten the PEAR!!!!!*..... doh!! slaps forhead
..... okay I was saying I got MOST of the stuffs except as stated above.... I was thinking all along in my head Fennel Pizza... Fennel Pizza... ja ja... Fennel Pizza *ick*... so am thinking of soaking my buckwheat tonight so tomorrow it will sprout.... is it necessary to have little tails on it cRAWkie??? If tails are needed than I would say I would have to do this on... *tuesday... wednesday...* ah Thursday is dehydrator time.... and Friday is consuming day.... what say you Jozzie...?? Ja Ja Jozzie?
ps : and guess what you guys, I still do have little left grounded flax and nutritional yeast, enough for the recipe however I do not know what is the expiration date for I transferred it into another container