Julia Altshuler wrote:

> To make sure it is finger-food type raw to your liking, try leaving it
> in the hot, just under boiling water, for only 1 minute. I'd say the
> blanching serves to bring out the color and somehow make the salt adhere
> better. (I'm not sure of that.) Dipping sauces will be the subject of
> the next thread. I love dipping sauces for vegetables.

Yes... anyone have a nice gingery sesame type dip?
I had some baked potstickers at work the other night (someone brought
them from home) and they had a lovely dipping sauce made simply from 1/2
cup red jalepeno jelly, 1/4 cup rice vinegar and 2 tablespoons reduced
sodium soy sauce all heated up together to melt. It was very good! I
think that would be good with broccoli too.