"Bob Terwilliger" wrote
> 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.

Ah, ok!

>>> 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.

Yeah and the bewildering different names from so many asian cultures, makes
them fairly nameless to me. I just get'em and eat'em without worrying about
what this particular asian store wants to call them.

In Japan, we got one like the Choy Sum as well as one called 'Kang Koon' or
'Kangkong' (depends on area). Asian hollow stem spinach. Leaves like Choy
Sum but on thin hollow spindle stalks. Tastes like spinach.