On Thu 19 Jan 2006 06:23:08a, Thus Spake Zarathustra, or was it Goomba38?

> I had broccoli off a salad bar at a restaurant the other day and the
> broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I
> wondered if they blanched it or something first? It was still bright
> green, dry and crunchy, yet not totally "raw". Is this common and I've
> somehow missed it? Makes for a great nosh and I want to try it. How do
> you think they might have done it?
> Goomba
>

Quickly blanch it by plunging the broccoli into water at a rolling boil for
1-2 minutes tops, then plunge iimmediately iinto cold or ice water. Works
well for cauliflower, too.

--
Wayne Boatwright տլ
________________________________________

Okay, okay, I take it back! UnScrew you!