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RAW VEGGIE TRAY HELP NEEDED!!!!



 
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MrsBPS
Coupon Lover


Joined: 24 Jan 2006
Posts: 30675
Posted: Thu Aug 06, 2009 4:10 pm    Post subject: RAW VEGGIE TRAY HELP NEEDED!!!!
I am making a raw veggie dish for a bar b que. Must I blanche (sp?) the veggies before putting them out? Can RAW Chinese egglant be safely eatten? Are there any veggies besides potatos that can not be eatten raw? Any ideas (besides radish and tomato flowers) for fancy veggie garnishes?
Thanks!
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MomsTaxi
Coupon Lover


Joined: 06 Sep 2006
Posts: 12094
Location: Somewhere in Illinois
Posted: Thu Aug 06, 2009 5:13 pm    Post subject:
Eggplant tastes horrible and nasty raw, and this is from someone who LOVES eggplant, it discolors easily when raw and is best to avoid eating blanched either, it's the kind of veggie that takes on the nature of the seasonings/spices/aromatics it is cooked with, even just basic salt and pepper would be yum.

For a veggie tray it is usually a raw veggie/crudite tray , wash veggies, pat dry, and they are good to go, to transport them you can always soak a paper towel, drain excess water out, wrap the cut veggies and transport them, will keep the color really nice and perky , and they will stay crunchy rather than wilt.

You can cut green onions/scallions, about 2 inches from the bulb and do a criss cross pattern on the green part, throw it in some water with ice cubes in it for a bit and it will curl, like a beautiful white flower( the bulb ) with curly green petals.
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MrsBPS
Coupon Lover


Joined: 24 Jan 2006
Posts: 30675
Posted: Thu Aug 06, 2009 5:53 pm    Post subject:
MomsTaxi wrote:
Eggplant tastes horrible and nasty raw, and this is from someone who LOVES eggplant, it discolors easily when raw and is best to avoid eating blanched either, it's the kind of veggie that takes on the nature of the seasonings/spices/aromatics it is cooked with, even just basic salt and pepper would be yum.

For a veggie tray it is usually a raw veggie/crudite tray , wash veggies, pat dry, and they are good to go, to transport them you can always soak a paper towel, drain excess water out, wrap the cut veggies and transport them, will keep the color really nice and perky , and they will stay crunchy rather than wilt.

You can cut green onions/scallions, about 2 inches from the bulb and do a criss cross pattern on the green part, throw it in some water with ice cubes in it for a bit and it will curl, like a beautiful white flower( the bulb ) with curly green petals.


thanks!!!
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