http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/ An illustrated food blog by Michele Humes Tue, 06 Jan 2009 10:09:35 +0000 http://wordpress.org/?v=2.5 http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/#comment-471 Alison Wed, 18 Jun 2008 21:17:57 +0000 http://finefuriouslife.com/?p=70#comment-471 Oh Michele! I am a native Iowan transplanted to NYC and working in the food world. I was just talking about the pleasures of Iowan food by describing a chex mix my mom used to make. There really was no equivalent out here. I made it for the superbowl and called it "Iowa Hick Mix." It was a hit! We may not eat healthy, but we enjoy our eating. Thanks for the lovely blog! http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/#comment-468 dougie Wed, 18 Jun 2008 14:24:51 +0000 http://finefuriouslife.com/?p=70#comment-468 As an native Iowan, I would urge you to make the trip to Des Moines to eat. Thing is, there is a large Laotian and Vietnamese community there, as well as plenty of Latin Americans who all serve of great food. Or.. drive 3 hours to Chicago! http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/#comment-420 AppetiteforChina Fri, 06 Jun 2008 18:44:21 +0000 http://finefuriouslife.com/?p=70#comment-420 The cauliflower sheets look like paper cut-outs. That said, I would still eat them. Your Iowa weekend reminds me of my trips to Florida.
Your Iowa weekend reminds me of my trips to Florida.]]> http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/#comment-414 Michele Humes Thu, 05 Jun 2008 22:11:26 +0000 http://finefuriouslife.com/?p=70#comment-414 Oink. http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/#comment-413 brian Thu, 05 Jun 2008 22:00:37 +0000 http://finefuriouslife.com/?p=70#comment-413 Understandably, most people and places throughout this great country of ours simply call a pork chop a pork chop. BUT, when one is gnawing on an 1-1/2" thick center cut pork chop, it is called an Iowa Chop. http://www.iowapork.org/pork_checkoff/consumer/iowachop.html I think it's time the Porkettes (along with the Iowa Pork Queen) get back to work promoting this wonderful Iowan treat! As for the jello...my aunt was banned from bringing her savory layered pretzel and marshmello casserole!
http://www.iowapork.org/pork_checkoff/consumer/iowachop.html

I think it’s time the Porkettes (along with the Iowa Pork Queen) get back to work promoting this wonderful Iowan treat!

As for the jello…my aunt was banned from bringing her savory layered pretzel and marshmello casserole!]]> http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/#comment-411 atalie Thu, 05 Jun 2008 21:11:50 +0000 http://finefuriouslife.com/?p=70#comment-411 Dear Misspell: I regret to inform you that I am unable to grant your above request due to circumstances beyond my control. You see, Ms. Humidor, due to a frontal lobe injury suffered whilst trying to recreate your "creepy," recipe I have lost the ability to spell proper nouns. I do hope you understand my unique situation. PS Ask jeff for his mom's jello and carrot recipe.
I regret to inform you that I am unable to grant your above request due to circumstances beyond my control. You see, Ms. Humidor, due to a frontal lobe injury suffered whilst trying to recreate your “creepy,” recipe I have lost the ability to spell proper nouns. I do hope you understand my unique situation.

PS Ask jeff for his mom’s jello and carrot recipe.]]> http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/#comment-410 Michele Humes Thu, 05 Jun 2008 21:06:09 +0000 http://finefuriouslife.com/?p=70#comment-410 Good olive oil is as good as you can afford and tastes of something. </b> That said, I sautee things and make all my salad dressings with vegetable oil. </b> TJ wanted to know about the jello, too. I don't know what to say. I also feel cheated. </b> Can we have either one comment misspelling my first name OR one comment telling me my dish looks creepy instead of BOTH? Thanks.
That said, I sautee things and make all my salad dressings with vegetable oil.

TJ wanted to know about the jello, too. I don’t know what to say. I also feel cheated.

Can we have either one comment misspelling my first name OR one comment telling me my dish looks creepy instead of BOTH? Thanks.]]> http://finefuriouslife.com/2008/06/05/cauliflower-and-bresaola-carpaccio-with-parsley-oil/#comment-407 atalie Thu, 05 Jun 2008 20:57:44 +0000 http://finefuriouslife.com/?p=70#comment-407 A few things: One, how did you manage a weekend in the midwest without eating jello? That is a feat. Two: The cauliflower dish is creepy. I love cauliflower, especially when prepared Indian (red dot, how is that for xenophobia???) style, but that dish scares my eyes yet delights my palate. Thirdly: What constitutes good olive oil? I worked at an Italian restaurant that only served Spanish olive oil, and lately I've been only using Greek olive oil...blog about that, please.