Hi again, Pandora.

I'm curious,
Have you ever cooked cardoons?
Are they easy to find in Italian markets?

Thanks.
Dee Dee

"Dee Dee" > wrote in message
...
> Hi again, Pandora.
>
> I'm curious,
> Have you ever cooked cardoons?
> Are they easy to find in Italian markets?
>
> Thanks.
> Dee Dee
>
>
>
Around here (upstate NY), you see people picking the burdock stalks all the
time to make cardunes. There are lots of Italians around here!

Fondly,
Elisa

"Elisa" > wrote in message
...
>
> "Dee Dee" > wrote in message
> ...
>> Hi again, Pandora.
>>
>> I'm curious,
>> Have you ever cooked cardoons?
>> Are they easy to find in Italian markets?
>>
>> Thanks.
>> Dee Dee
>>
>>
>>
> Around here (upstate NY), you see people picking the burdock stalks all
> the time to make cardunes. There are lots of Italians around here!
>
> Fondly,
> Elisa
Do you mean artichoke stalks?
Thanks,
Dee Dee

Dee Dee wrote:
> Hi again, Pandora.
>
> I'm curious,
> Have you ever cooked cardoons?
> Are they easy to find in Italian markets?
>
> Thanks.
> Dee Dee
>
>
>
They are even more seasonal than most veg. They are called cardi, and
unless he hates them, I would assume she makes them. The ones I have
had made by any Italian are better than those I have made myself.

--
Posted via a free Usenet account from http://www.teranews.com

"Dee Dee" > ha scritto nel messaggio
...
> Hi again, Pandora.
>
> I'm curious,
> Have you ever cooked cardoons?
> Are they easy to find in Italian markets?
>
> Thanks.
> Dee Dee

I don't like very much this type of vegetable, so I have never cooked them.
They are more famous in nothern Italy and you can find them in the markets.
Here in Piedmont they use to eat cardoons with "bagna caoda"

--
Kisses
Pandora

>> "Dee Dee" > wrote in message
>> ...
>>> Hi again, Pandora.
>>>
>>> I'm curious,
>>> Have you ever cooked cardoons?
>>> Are they easy to find in Italian markets?
>>>
>>> Thanks.
>>> Dee Dee
>>>
>>>
>>>
>> Around here (upstate NY), you see people picking the burdock stalks all
>> the time to make cardunes. There are lots of Italians around here!
>>
>> Fondly,
>> Elisa
> Do you mean artichoke stalks?
> Thanks,
> Dee Dee
>

Nope, I mean burdock stalks = cardunes

http://www.wildmanstevebrill.com/Pla...r/Burdock.html

http://www.johnroot.net/NEW_ewpne.htm

Elisa

"Elisa" > ha scritto nel messaggio
...
>>> "Dee Dee" > wrote in message
>>> ...
>>>> Hi again, Pandora.
>>>>
>>>> I'm curious,
>>>> Have you ever cooked cardoons?
>>>> Are they easy to find in Italian markets?
>>>>
>>>> Thanks.
>>>> Dee Dee
>>>>
>>>>
>>>>
>>> Around here (upstate NY), you see people picking the burdock stalks all
>>> the time to make cardunes. There are lots of Italians around here!
>>>
>>> Fondly,
>>> Elisa
>> Do you mean artichoke stalks?
>> Thanks,
>> Dee Dee
>>
>
> Nope, I mean burdock stalks = cardunes
>
> http://www.wildmanstevebrill.com/Pla...r/Burdock.html
>
> http://www.johnroot.net/NEW_ewpne.htm
>
> Elisa


Cardoons are cardoons. Artichokes are artichoks, IMO

--
Kisses
Pandora

"Elisa" > wrote in message
...
>>> "Dee Dee" > wrote in message
>>> ...
>>>> Hi again, Pandora.
>>>>
>>>> I'm curious,
>>>> Have you ever cooked cardoons?
>>>> Are they easy to find in Italian markets?
>>>>
>>>> Thanks.
>>>> Dee Dee
>>>>
>>>>
>>>>
>>> Around here (upstate NY), you see people picking the burdock stalks all
>>> the time to make cardunes. There are lots of Italians around here!
>>>
>>> Fondly,
>>> Elisa
>> Do you mean artichoke stalks?
>> Thanks,
>> Dee Dee
>>
>
> Nope, I mean burdock stalks = cardunes
>
> http://www.wildmanstevebrill.com/Pla...r/Burdock.html
>
> http://www.johnroot.net/NEW_ewpne.htm
>
> Elisa
Thanks for the information.
Very different than what Mario Batali described it as, and as I had found
when searching online from the information about being a cousin to the
artichoke. So I greatly appreciate your information.
Dee Dee

"Dee Dee" > wrote in message
...
>
> "Elisa" > wrote in message
> ...
>>>> "Dee Dee" > wrote in message
>>>> ...
>>>>> Hi again, Pandora.
>>>>>
>>>>> I'm curious,
>>>>> Have you ever cooked cardoons?
>>>>> Are they easy to find in Italian markets?
>>>>>
>>>>> Thanks.
>>>>> Dee Dee
>>>>>
>>>>>
>>>>>
>>>> Around here (upstate NY), you see people picking the burdock stalks all
>>>> the time to make cardunes. There are lots of Italians around here!
>>>>
>>>> Fondly,
>>>> Elisa
>>> Do you mean artichoke stalks?
>>> Thanks,
>>> Dee Dee
>>>
>>
>> Nope, I mean burdock stalks = cardunes
>>
>> http://www.wildmanstevebrill.com/Pla...r/Burdock.html
>>
>> http://www.johnroot.net/NEW_ewpne.htm
>>
>> Elisa
> Thanks for the information.
> Very different than what Mario Batali described it as, and as I had found
> when searching online from the information about being a cousin to the
> artichoke. So I greatly appreciate your information.
> Dee Dee

You're welcome Dee Dee. Thanks for enlightening me also; I didn't realize
they were a cousin to the artichoke!

Fondly,

Elisa
>
>

Hi again, Pandora.
I'm curious,
Have you ever cooked cardoons?
Are they easy to find in Italian markets?
Thanks.
Dee Dee
======================================

I believe the proper spelling is Cardone, and of course, many call them
by different things.
When I was a kid, we used to call them "Gardoons".

My uncles used to pick these when I was young in illinois, as well as
picking Dandelions in the spring, picking Mushrooms, and also Rubarb on
occasion.

As far as I know, they are the Burdock Plant, which is a common weed,
and I used to see these growing all over wisconsin back in my childhood
days also.

The trick was picking them when they were fairly young, as they would
not be so bitter (More like about the size of Celery).

The commercial offerings I've seen in Chicago Supermarkets, and Italian
Specialty Stores are almost the size of Baseball Bats, and of course at
that size, and age have become quite bitter.

Usually they would become more available in the stores around Christmas
time, and why this is I have not much idea?

WIth the Large Stalks, one must Peel, Scrub, and cut into smaller
pieces-lengths, then par boil them for 5-10 minutes to reduce the
bitterness, and toughness of these large Stalks.

Rinse-cool, roll in beaten Egg, then in a combination of Bread Crumbs,
and a bit of grated Romano-Parmesano Cheese.
Fry in hot Oil till golden brown, drain on Paper Towles, place on Plate,
and sprinkle a bit more of the Italian Grated Cheese over the top. Yum!

I also do this frequently with Asparagus lately, as it helps cure my
'Cardone Jones", as down here in the Desert Southwest New Mexico, they
wouldn't know what Cardone was if it fell from the sky, and hit them
over the head. lol
Not too many Italians here I'm afraid.
Hope this helps, Mark

"Mark D" > wrote

> WIth the Large Stalks, one must Peel, Scrub, and cut into smaller
> pieces-lengths, then par boil them for 5-10 minutes to reduce the
> bitterness, and toughness of these large Stalks.
>
> Rinse-cool, roll in beaten Egg, then in a combination of Bread Crumbs,
> and a bit of grated Romano-Parmesano Cheese.
> Fry in hot Oil till golden brown, drain on Paper Towles, place on Plate,
> and sprinkle a bit more of the Italian Grated Cheese over the top. Yum!

Exactly!!! I loved them. Been many years since I have had them.

nancy

"Mark D" > wrote in message
...
>> ======================================
>
> I believe the proper spelling is Cardone, and of course, many call them
> by different things.
> When I was a kid, we used to call them "Gardoons".
>
> As far as I know, they are the Burdock Plant, which is a common weed,
> and I used to see these growing all over wisconsin back in my childhood
> days also.
>
> The trick was picking them when they were fairly young, as they would
> not be so bitter (More like about the size of Celery).
>
> Hope this helps, Mark

Mark, in Mario Batali's program explaining cardoons, he gave information
about them that is at
http://en.wikipedia.org/wiki/Cardoon
explaining them as a cousin to the artichoke.

Looking carefully at http://www.purr.demon.co.uk/Food/RelatedPlantList.html
relationships of plants, I can see that the burdock probably IS the cousin
of the artichoke.

Thanks so much for your reply.
Dee Dee

In article >, "Pandora" >
wrote:


>
> Cardoons are cardoons. Artichokes are artichoks, IMO

Right on, Pandora. Both plants are in the genus Cynara but are separate
species. But, I guess you can call them cousins. As for bagna cauda,
do you use anchovie fillets in oil or whole fish in salt? Also, if
you've never grown artichokes before, you ought to do it just to see
their outrageous flowers. They tend to bloom in their second season.

D.M.

"Donald Martinich" > ha scritto nel messaggio
...
> In article >, "Pandora" >
> wrote:
>
>
>>
>> Cardoons are cardoons. Artichokes are artichoks, IMO
>
> Right on, Pandora. Both plants are in the genus Cynara but are separate
> species. But, I guess you can call them cousins.

Oh yes, we can call them cousins and not brothers

As for bagna cauda,
> do you use anchovie fillets in oil or whole fish in salt?

Here in Piedmont (and you know that piedmontese people are like Ligurian and
Scottish ...) they use the whole fish in salt because it is cheaper, but it
is very very salted and I don't like it, So I use anchovies fillets in oil.

Also, if
> you've never grown artichokes before, you ought to do it just to see
> their outrageous flowers. They tend to bloom in their second season.

Oh, yes, I would like because I like their flower. But it is not possible

--
Kisses
Pandora
>
> D.M.