Carol wrote:

> Oh yeah! Um, how do you make veloute sauce? Blush, dunno that one which
> was the purpose of the thread!

Veloute is like bechamel, only you use stock (or water) instead of milk.


>> Is this your "asian vegetable with stems like broccoli"?
>> http://www.foodsnherbs.com/choi_sum.JPG (choy sum)
>> or maybe this?
>> http://www.marketmanila.com/images/aaagai1.JPG (gai lan)
>
> First one though it seems a version of second and I get both commonly.

They're quite similar, but I prefer the one with little flowers on it. Just
a texture thing; they taste just about the same.

Bob