Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> For me, it's a toss up between Asparagus and Artichokes.
>>> Followed by Swiss Chard, Spinach and Bok Choy.
>>>
>>> I love leafy greens! Must have been a bunny in a past life. :-)
>> I suppose I should have tacked on the fact that tomatoes are
>> actually fruits, but you know what I mean.
>
> <laughs> Wait 'till you read more of the thread. That was brought up
> already. :-)

Yup. I saw that too, after I posted.

--
Jean B.

Christine Dabney wrote:
> On Sat, 04 Apr 2009 14:44:28 -0600, Omelet >
> wrote:
>
>
>> I've never been much of a chick pea fan, but I keep seeing rave reviews
>> for hummus so may have to re-think that.
>>
>> What flavorings do you (personally) add to that?
>
> Garlic, lemon, olive oil, and tahini. Don't need anything else.....
>
> I make the BEST hummus!!!
>
> Christine

I wonder whether Leila would dispute that if she were here.

--
Jean B.

In article
>,
maxine > wrote:

> On Apr 4, 3:20*pm, Omelet > wrote:
> > In article <x-CdnRiPK9vjFkrUnZ2dnUVZ >,
> > *"The Ranger" > wrote:
> >
> > > On Apr 4, 12:16 pm, Omelet > wrote:
> > > > For me, it's a toss up between Asparagus and Artichokes.
> > > > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > > Okra, spinach, zucchini, and eggplant.
> >
> > > The Ranger
> >
> > In that order? *I like the first three but am going to have to give
> > Eggplant a re-try after all the raves here. *I've always disliked it.
>
> It's all in how it's cooked. I never liked it plain, as my Mom served
> it, and wasn't too crazy about the oil sponges wrapped in sand that
> they sold in sandwiches, (Fried), but when I tried a ratatatouile, I
> was in heaven!
>
> maxine in ri

Mm, I AM going to have to try making some Ratatouile. Preferably the
way they made it in the movie. :-) That looks appealing.

My sister generally makes eggplant parmesan when she cooks it. I'll have
to get her to cook some for us if I buy the ingredients.

I'm going over there shortly for some steak and tempura veggies for my
Birthday. I'm providing the steaks (boneless ribeyes that are currently
marinating) and she will provide the veggie selection. She's respecting
my low carbing at the moment and NOT baking me any sweets. :-)

I don't want to lose any momentum/progress, not even for my B-day!
Just having her and Chas do the cooking is cool. I don't need anything
else, just some family time.

We have finally pretty much stopped going out to dinner for birthdays as
all three of us (me, sis and the brother in law) are decent cooks and
sooooo many restaurant foods are horribly over-salted any more. ;-(

Plus cooking in is far more affordable!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet > wrote:

> Mr. Bill > wrote:

>> On Sat, 04 Apr 2009 10:53:48 -0600, Omelet >
>> wrote:

>> >That might make an interesting thread. What do you consider to be a
>> >fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
>> >the plant vs. a "vegetative" part of the plant which would mean only
>> >roots, stems and leaves...

>> That is EXACTLY the technical definition. A fruit has seeds for
>> propagation. A vegetable does not.

>> That being said, Department of Agriculture classifies a tomato as a
>> vegetable.

>How many people here would refer to any squash as a fruit? <g>

"A fruit is an ovary we eat for dessert." -- Jeffery Steingarten

Steve

Om wrote:

> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

Peas are my favorite, followed by ripe tomatoes, freshly-dug potatoes,
carrots, parsnips, and corn. Celery root can be mighty fine, too. But bacon
is better than any of them. (Hey, if people can say avocados and tomatoes
are vegetables, why not bacon?)

Bob

maxine > wrote in message
...
On Apr 4, 3:20 pm, Omelet > wrote:
> > In article >,
> > >"The Ranger" > wrote:
> >> > On Apr 4, 12:16 pm, Omelet > wrote:
> >> > For me, it's a toss up between Asparagus and Artichokes.
> >> > Followed by Swiss Chard, Spinach and Bok Choy.
> >> >
> >> Okra, spinach, zucchini, and eggplant.
> >>
> > In that order? I like the first three but am going to have to give
> > Eggplant a re-try after all the raves here. I've always disliked it.

No; no particular order. I'll enjoy almost any vegetable cooked or uncooked.
There's a few fruits that I can't stand, though (avacodo) but if I cover it
up in a burrito, I can stomach it just fine.

> It's all in how it's cooked. I never liked it plain, as my Mom served
> it, and wasn't too crazy about the oil sponges wrapped in sand that
> they sold in sandwiches, (Fried), but when I tried a ratatatouile, I
> was in heaven!

I salt and allow them to drain, then lightly roast them on a rack. That
liquid in the generic eggplant is totally bitter. I haven't noticed any in
the Japanese or Italian eggplant I've eaten, though. Go figure.

If Om's ascared to try the regular variety, maybe visiting an Asian market
or farmer's market might allow her to experiment without encountering the
nastiness she remembers.

My Sainted MotherT fried them after allowing them to drain and dredging them
with a egg-flour batter. Damned fine eats! Little Brother and I rarely
allowed the platter of finished product to sit long enough to make it to the
dinner table...

The Ranger

The Ranger replied to Om:

>> going to have to give Eggplant a re-try after all the raves here. I've
>> always disliked it.
>
> No; no particular order. I'll enjoy almost any vegetable cooked or
> uncooked. There's a few fruits that I can't stand, though (avacodo) but if
> I cover it up in a burrito, I can stomach it just fine.
>
>> It's all in how it's cooked. I never liked it plain, as my Mom served
>> it, and wasn't too crazy about the oil sponges wrapped in sand that
>> they sold in sandwiches, (Fried), but when I tried a ratatatouile, I
>> was in heaven!
>
> I salt and allow them to drain, then lightly roast them on a rack. That
> liquid in the generic eggplant is totally bitter. I haven't noticed any in
> the Japanese or Italian eggplant I've eaten, though. Go figure.
>
> If Om's ascared to try the regular variety, maybe visiting an Asian market
> or farmer's market might allow her to experiment without encountering the
> nastiness she remembers.
>
> My Sainted MotherT fried them after allowing them to drain and dredging
> them with a egg-flour batter. Damned fine eats! Little Brother and I
> rarely allowed the platter of finished product to sit long enough to make
> it to the dinner table...


I started planning my Memorial Day menu last night. For dessert I plan to
make eggplant ice cream. (The eggplant flavor is punched up a bit with
nutmeg and/or cinnamon.)

We've got some demi-baguettes which have turned hard, and one of the things
I plan to do is cut them into crostini to dip into baba ghanoush. We've had
the eggplant in the fridge for a week or more, so it's time to do
*something* with it.

Eggplant slices can be brushed with oil, lightly roasted, then put on top of
pizza. One of my favorite deep-dish pizzas contains eggplant chunks,
mushrooms, and meatballs.

I anticipate getting eggplant in my CSA boxes throughout the summer, so does
anybody else have great (and somewhat unusual) uses for eggplant?

Bob

wrote:

> Roasted chick peas are wonderful snacking and they can be seasoned too.
>
> http://allrecipes.com/Recipe/Roasted...as/Detail.aspx

Yes indeed, you can season them to suit almost any cuisine.



> Hummus is a waste of good chickpeas, more like like humus.

What a shame you had to add this bit. You had an almost completely
un****ed-in-the-head post.

Bob

James Silverton wrote:
> Melba's wrote on Sat, 04 Apr 2009 15:31:48 -0500:
>
>>> For me, it's a toss up between Asparagus and Artichokes.
>>> Followed by Swiss Chard, Spinach and Bok Choy.
>
>> I like most. There's really only one I balk at.
>
>> Turnips and rutabagas don't *sound* appealing to me but they
>> don't taste so bad. Never had mustard greens or a couple
>> others of the 'to cook' greens.
>
> I've had an Indian dish involving turnips that was quite good. It was a
> real surprise to like it considering my usual tastes. The slight
> sweetness of the turnip complemented the mild spices but I forget its
> name. It might have been Masala Shalgam or Shalgam Korma. There is also
> a mutton and turnip stew and most Indian turnip recipes are from the
> north, Punjab.

Hmmm. If I saw such a thing, I might just have to try it.

--
Jean B.

Omelet wrote:
> In article
> >,
> maxine > wrote:
>
>> On Apr 4, 3:20 pm, Omelet > wrote:
>>> In article <x-CdnRiPK9vjFkrUnZ2dnUVZ >,
>>> "The Ranger" > wrote:
>>>
>>>> On Apr 4, 12:16 pm, Omelet > wrote:
>>>>> For me, it's a toss up between Asparagus and Artichokes.
>>>>> Followed by Swiss Chard, Spinach and Bok Choy.
>>>> Okra, spinach, zucchini, and eggplant.
>>>> The Ranger
>>> In that order? I like the first three but am going to have to give
>>> Eggplant a re-try after all the raves here. I've always disliked it.
>> It's all in how it's cooked. I never liked it plain, as my Mom served
>> it, and wasn't too crazy about the oil sponges wrapped in sand that
>> they sold in sandwiches, (Fried), but when I tried a ratatatouile, I
>> was in heaven!
>>
>> maxine in ri
>
> Mm, I AM going to have to try making some Ratatouile. Preferably the
> way they made it in the movie. :-) That looks appealing.
>
> My sister generally makes eggplant parmesan when she cooks it. I'll have
> to get her to cook some for us if I buy the ingredients.
>
> I'm going over there shortly for some steak and tempura veggies for my
> Birthday. I'm providing the steaks (boneless ribeyes that are currently
> marinating) and she will provide the veggie selection. She's respecting
> my low carbing at the moment and NOT baking me any sweets. :-)
>
> I don't want to lose any momentum/progress, not even for my B-day!
> Just having her and Chas do the cooking is cool. I don't need anything
> else, just some family time.
>
> We have finally pretty much stopped going out to dinner for birthdays as
> all three of us (me, sis and the brother in law) are decent cooks and
> sooooo many restaurant foods are horribly over-salted any more. ;-(
>
> Plus cooking in is far more affordable!

Happy Birthday, Om!

--
Jean B.

"Omelet" > wrote in message
news
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)
> --
> Peace! Om
>

I'd have to say broccoli.

Jill

jmcquown > wrote:

>"Omelet" > wrote in message

>> For me, it's a toss up between Asparagus and Artichokes.
>> Followed by Swiss Chard, Spinach and Bok Choy.

>> I love leafy greens! Must have been a bunny in a past life. :-)

>I'd have to say broccoli.

What a difficult question. Recently, I have really enjoyed
Brussels sprouts, upland cress, asparagus, artichokes,
and immature Swiss chard....

Steve

Omelet wrote:
>
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)
> --
> Peace! Om


Spinach and any of the bitter greens (mustard etc). Asparagus only
enters my kitchen when a revered guest requests it :P

Bob Terwilliger wrote:
>
> I anticipate getting eggplant in my CSA boxes throughout the summer, so
> does anybody else have great (and somewhat unusual) uses for eggplant?

I use it in vegetable wraps. I get the big cheap flour
tortillas from Trader Joe's, and stuff them with whatever
seems right. Peeled, steamed, and chopped broccoli is
very good. Caramelized yellow onions is a must. Cubed
Chinese eggplant (the upper half only) is good if cooked.
After frying the onion, I add the eggplant, cover and
cook for a little while, then wrap.

My best combo was caramelized onions, chopped steamed
broccoli, and thinly sliced raw spinach.

I add whatever hot sauce I've got. Right now, that would
be Trader Joe's red jalapeno sauce.

"Arri London" > wrote:
>
>
> Spinach and any of the bitter greens (mustard etc). Asparagus only
> enters my kitchen when a revered guest requests it :P

I love Spinach AND asparagus. Love both in omelets and in pasta. With rice.
And all by themselves.

On Apr 4, 6:59*pm, Omelet > wrote:
> In article
> >,
>
>
>
> *maxine > wrote:
> > On Apr 4, 3:20*pm, Omelet > wrote:
> > > In article <x-CdnRiPK9vjFkrUnZ2dnUVZ >,
> > > *"The Ranger" > wrote:
>
> > > > On Apr 4, 12:16 pm, Omelet > wrote:
> > > > > For me, it's a toss up between Asparagus and Artichokes.
> > > > > Followed by Swiss Chard, Spinach and Bok Choy.
>
> > > > Okra, spinach, zucchini, and eggplant.
>
> > > > The Ranger
>
> > > In that order? *I like the first three but am going to have to give
> > > Eggplant a re-try after all the raves here. *I've always disliked it.

Omelet > wrote:

> (Steve Pope) wrote:

>> What a difficult question. Recently, I have really enjoyed
>> Brussels sprouts, upland cress, asparagus, artichokes,
>> and immature Swiss chard....

>Depending on mood right? <g>

Sort of, although if I cut through all the BS my personal
preference is Brussels sprouts, sauteed with olive oil, lemon,
sea salt and pancetta.... preferably Boar Pancetta thanks.

The rest are all good to serve to guests. But if it's
all MINE MINE I want Brussels sprouts.

Hope that clears things up.

Steve

Omelet wrote on Sun, 05 Apr 2009 03:27:36 -0500:

>> On Apr 4, 4:44 pm, Omelet > wrote:
> >> In article >,
> >> "James Silverton" > wrote:
> >>
> > > >> Hey, wait! What's this about beans? Does someone else
> > > >> palp them?
> >>
> > >> But that's what hummus is: mainly blended or processed
> > >> garbanzo beans. It's much easier to make it from drained
> > >> canned beans, reserving a little of the liquid to add if
> > >> the hummus is too stiff.
> >>
> > >> I like hummus!
> >>
> >> I've never been much of a chick pea fan, but I keep seeing
> >> rave reviews for hummus so may have to re-think that.
> >>
> >> What flavorings do you (personally) add to that?
>>
>> Best is a little tahini, lemon, garlic and cumin, with salt
>> to taste. Anything else is yuppified.
>>
>> m i ri

> So now I need to look up how to make Tahini. :-) I have the
> sesame seeds on hand in the freezer.

Good hummus can be made by adding tahini and possibly olive oil. However
the recipe I gave is a low-fat one that seems to get a good result from
a couple of drops of toasted sesame oil.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > For me, it's a toss up between Asparagus and Artichokes.
>> > Followed by Swiss Chard, Spinach and Bok Choy.
>> >
>> > I love leafy greens! Must have been a bunny in a past life. :-)
>> > --
>> > Peace! Om
>> >
>>
>> I'd have to say broccoli.
>>
>> Jill
>
> How do you prep it? I generally just steam it.
> --
> Peace! Om
>

Same here. Cut off the florets and steam them. The stems are great (I
freeze them) for adding to stock prep.

Jill

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>> Mm, I AM going to have to try making some Ratatouile. Preferably the
>>> way they made it in the movie. :-) That looks appealing.
>>>
>>> My sister generally makes eggplant parmesan when she cooks it. I'll have
>>> to get her to cook some for us if I buy the ingredients.
>>>
>>> I'm going over there shortly for some steak and tempura veggies for my
>>> Birthday. I'm providing the steaks (boneless ribeyes that are currently
>>> marinating) and she will provide the veggie selection. She's respecting
>>> my low carbing at the moment and NOT baking me any sweets. :-)
>>>
>>> I don't want to lose any momentum/progress, not even for my B-day!
>>> Just having her and Chas do the cooking is cool. I don't need anything
>>> else, just some family time.
>>>
>>> We have finally pretty much stopped going out to dinner for birthdays as
>>> all three of us (me, sis and the brother in law) are decent cooks and
>>> sooooo many restaurant foods are horribly over-salted any more. ;-(
>>>
>>> Plus cooking in is far more affordable!
>> Happy Birthday, Om!
>>
>> --
>> Jean B.
>
> Thanks Jean! Dinner was lovely. I pigged out on the tempura veggies and
> brought most of my steak home for brunch later today. <g>
>
> She did mushrooms, tatuma squash, yams, carrots and broccoli.

That sounds delightful.

--
Jean B.

On Apr 4, 2:16*pm, Omelet > wrote:
> In article >,
>
> *notbob > wrote:
> > On 2009-04-04, Omelet > wrote:
>
> > > How do you prepare them and do they come out tender?
>
> > Cook for 2-3 hours! *No kidding. *This is a given for soul food cooks.
> > Anything less and it's like chewing old rags. * Dang! *I was looking for a
> > recipe and came across... me! *I'm immortalized! *
>
> <laughs>
>
>
>
> >http://tinyurl.com/cefg7h
>
> > I looked for the orginal interview (NPR?), but found only this:
>
> > "This is how we do it in Laurel, Mississippi. You have to examine each leaf
> > personally, after you've washed it. You must take the yellow part out, and
> > you must tear every bit of green leaf off the stalk, in pieces as big as
> > postage stamps. It takes time, but this is how you have to do it. There are
> > as many different ways to cook greens as there are to sing soprano roles."
>
> > nb
>
> Hm. Maybe I should just try the canned some time. <g>

Greens do not can well. I adore frozen spinach, cooked, but canned
spinach is repulsive.

> --
> Peace! Om
>

--Bryan

Omelet wrote:
> In article
> >,
> Bobo Bonobo® > wrote:
>
>> On Apr 4, 2:16 pm, Omelet > wrote:
>>> In article >,
>>>
>>> notbob > wrote:
>>>> On 2009-04-04, Omelet > wrote:
>>>>> How do you prepare them and do they come out tender?
>>>> Cook for 2-3 hours! No kidding. This is a given for soul food cooks.
>>>> Anything less and it's like chewing old rags. Dang! I was looking for
>>>> a
>>>> recipe and came across... me! I'm immortalized!
>>> <laughs>
>>>
>>>
>>>
>>>> http://tinyurl.com/cefg7h
>>>> I looked for the orginal interview (NPR?), but found only this:
>>>> "This is how we do it in Laurel, Mississippi. You have to examine each
>>>> leaf
>>>> personally, after you've washed it. You must take the yellow part out,
>>>> and
>>>> you must tear every bit of green leaf off the stalk, in pieces as big as
>>>> postage stamps. It takes time, but this is how you have to do it. There
>>>> are
>>>> as many different ways to cook greens as there are to sing soprano
>>>> roles."
>>>> nb
>>> Hm. Maybe I should just try the canned some time. <g>
>> Greens do not can well. I adore frozen spinach, cooked, but canned
>> spinach is repulsive.
>>
>
> There we differ. I often eat spinach straight out of the can at work.
> I don't even heat it. I've loved it all my life!
>
> I get the "no salt added" nowadays tho'.

Are you, by chance, related to Popeye, the Sailor Man? He doesn't even
use a fork, just gulps it down. I, too, like spinach in a can, any brand
will do as long as it is "no salt added."

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> What a difficult question. Recently, I have really enjoyed
> >> Brussels sprouts, upland cress, asparagus, artichokes,
> >> and immature Swiss chard....
>
> >Depending on mood right? <g>
>
> Sort of, although if I cut through all the BS my personal
> preference is Brussels sprouts, sauteed with olive oil, lemon,
> sea salt and pancetta.... preferably Boar Pancetta thanks.
>
> The rest are all good to serve to guests. But if it's
> all MINE MINE I want Brussels sprouts.
>
> Hope that clears things up.
>
> Steve

<laughs> It does indeed!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sun, 05 Apr 2009 03:27:36 -0500:
>
> >> On Apr 4, 4:44 pm, Omelet > wrote:
> > >> In article >,
> > >> "James Silverton" > wrote:
> > >>
> > > > >> Hey, wait! What's this about beans? Does someone else
> > > > >> palp them?
> > >>
> > > >> But that's what hummus is: mainly blended or processed
> > > >> garbanzo beans. It's much easier to make it from drained
> > > >> canned beans, reserving a little of the liquid to add if
> > > >> the hummus is too stiff.
> > >>
> > > >> I like hummus!
> > >>
> > >> I've never been much of a chick pea fan, but I keep seeing
> > >> rave reviews for hummus so may have to re-think that.
> > >>
> > >> What flavorings do you (personally) add to that?
> >>
> >> Best is a little tahini, lemon, garlic and cumin, with salt
> >> to taste. Anything else is yuppified.
> >>
> >> m i ri
>
> > So now I need to look up how to make Tahini. :-) I have the
> > sesame seeds on hand in the freezer.
>
> Good hummus can be made by adding tahini and possibly olive oil. However
> the recipe I gave is a low-fat one that seems to get a good result from
> a couple of drops of toasted sesame oil.

I've got it stored to disk. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > For me, it's a toss up between Asparagus and Artichokes.
> >> > Followed by Swiss Chard, Spinach and Bok Choy.
> >> >
> >> > I love leafy greens! Must have been a bunny in a past life. :-)
> >> > --
> >> > Peace! Om
> >> >
> >>
> >> I'd have to say broccoli.
> >>
> >> Jill
> >
> > How do you prep it? I generally just steam it.
> > --
> > Peace! Om
> >
>
> Same here. Cut off the florets and steam them. The stems are great (I
> freeze them) for adding to stock prep.
>
> Jill

Sunny did Tempura with broccoli last night. It was really quite good
and that was the first time I'd had it that way.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >>> Mm, I AM going to have to try making some Ratatouile. Preferably the
> >>> way they made it in the movie. :-) That looks appealing.
> >>>
> >>> My sister generally makes eggplant parmesan when she cooks it. I'll have
> >>> to get her to cook some for us if I buy the ingredients.
> >>>
> >>> I'm going over there shortly for some steak and tempura veggies for my
> >>> Birthday. I'm providing the steaks (boneless ribeyes that are currently
> >>> marinating) and she will provide the veggie selection. She's respecting
> >>> my low carbing at the moment and NOT baking me any sweets. :-)
> >>>
> >>> I don't want to lose any momentum/progress, not even for my B-day!
> >>> Just having her and Chas do the cooking is cool. I don't need anything
> >>> else, just some family time.
> >>>
> >>> We have finally pretty much stopped going out to dinner for birthdays as
> >>> all three of us (me, sis and the brother in law) are decent cooks and
> >>> sooooo many restaurant foods are horribly over-salted any more. ;-(
> >>>
> >>> Plus cooking in is far more affordable!
> >> Happy Birthday, Om!
> >>
> >> --
> >> Jean B.
> >
> > Thanks Jean! Dinner was lovely. I pigged out on the tempura veggies and
> > brought most of my steak home for brunch later today. <g>
> >
> > She did mushrooms, tatuma squash, yams, carrots and broccoli.
>
> That sounds delightful.

Mm, it was! I only ate half my steak as I filled up on the veggies. The
steak will be eaten later today for brunch.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
Bobo Bonobo® > wrote:

> On Apr 4, 2:16*pm, Omelet > wrote:
> > In article >,
> >
> > *notbob > wrote:
> > > On 2009-04-04, Omelet > wrote:
> >
> > > > How do you prepare them and do they come out tender?
> >
> > > Cook for 2-3 hours! *No kidding. *This is a given for soul food cooks.
> > > Anything less and it's like chewing old rags. * Dang! *I was looking for
> > > a
> > > recipe and came across... me! *I'm immortalized! *
> >
> > <laughs>
> >
> >
> >
> > >http://tinyurl.com/cefg7h
> >
> > > I looked for the orginal interview (NPR?), but found only this:
> >
> > > "This is how we do it in Laurel, Mississippi. You have to examine each
> > > leaf
> > > personally, after you've washed it. You must take the yellow part out,
> > > and
> > > you must tear every bit of green leaf off the stalk, in pieces as big as
> > > postage stamps. It takes time, but this is how you have to do it. There
> > > are
> > > as many different ways to cook greens as there are to sing soprano
> > > roles."
> >
> > > nb
> >
> > Hm. Maybe I should just try the canned some time. <g>
>
> Greens do not can well. I adore frozen spinach, cooked, but canned
> spinach is repulsive.
>

There we differ. I often eat spinach straight out of the can at work.
I don't even heat it. I've loved it all my life!

I get the "no salt added" nowadays tho'.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"l, not -l" > wrote:

> On 5-Apr-2009, Omelet > wrote:
>
> > In article >,
> > "l, not -l" > wrote:
> >
> > > Pict-Sweet brand has decent frozen greens; collards and others. I use
> > > them
> > > when I can't get fresh and use them in recipes as I would fresh.
> >
> > How is the texture?
> > --
>
> To me, they seem the same as fresh after cooking; takes a bit less time to
> cook because freeze/thaw has done some of the breaking-down that cooking
> does. I suppose it should be noted that, I generally cook collards until
> quite tender, if you prefer more "tooth", you may find the frozen collards
> less to your liking.

That is why I was asking. I generally avoid collards, turnip greens and
kale because I don't like tough greens. My preferences run more to
spinach, chard, choy and cabbages.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 5, 9:42*am, George Shirley > wrote:
> Omelet wrote:
> > In article
> > >,
> > *Bobo Bonobo® > wrote:
>
> >> On Apr 4, 2:16 pm, Omelet > wrote:
> >>> In article >,
>
> >>> *notbob > wrote:
> >>>> On 2009-04-04, Omelet > wrote:
> >>>>> How do you prepare them and do they come out tender?
> >>>> Cook for 2-3 hours! *No kidding. *This is a given for soul food cooks.
> >>>> Anything less and it's like chewing old rags. * Dang! *I was looking for
> >>>> a
> >>>> recipe and came across... me! *I'm immortalized! *
> >>> <laughs>
>
> >>>>http://tinyurl.com/cefg7h
> >>>> I looked for the orginal interview (NPR?), but found only this:
> >>>> "This is how we do it in Laurel, Mississippi. You have to examine each
> >>>> leaf
> >>>> personally, after you've washed it. You must take the yellow part out,
> >>>> and
> >>>> you must tear every bit of green leaf off the stalk, in pieces as big as
> >>>> postage stamps. It takes time, but this is how you have to do it. There
> >>>> are
> >>>> as many different ways to cook greens as there are to sing soprano
> >>>> roles."
> >>>> nb
> >>> Hm. Maybe I should just try the canned some time. <g>
> >> Greens do not can well. *I adore frozen spinach, cooked, but canned
> >> spinach is repulsive.
>
> > There we differ. *I often eat spinach straight out of the can at work.. *
> > I don't even heat it. I've loved it all my life!
>
> > I get the "no salt added" nowadays tho'.
>
> Are you, by chance, related to Popeye, the Sailor Man? He doesn't even
> use a fork, just gulps it down. I, too, like spinach in a can, any brand
> will do as long as it is "no salt added."

How about canned asparagus? Someone must like that too, or they
wouldn't make it.

--Bryan

"Omelet" >
>
> That is why I was asking. I generally avoid collards, turnip greens and
> kale because I don't like tough greens. My preferences run more to
> spinach, chard, choy and cabbages.
>
>
Frozen turnip greens and frozen kale are as good as fresh, maybe better.
But frozen collards are still too tough, so still require long cooking. I
don't care much for canned greens but canned collards are excellent...
except they are kind of pricey... my market has them in the Soul Food
section.

http://www.sylviassoulfood.com/CollardGreens.html

In article >,
"Michael \"Dog3\"" > wrote:

> Omelet > newsmpomelet-CB5E77.10162904042009@news-
> wc.giganews.com: in rec.food.cooking
>
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
>
> I think I love them all! I can't think of one veggie I don't like. If I
> have to choose a fave it would probably be cabbage.
>
> Michael

I can only think of one I don't like. Bell peppers!
As for onions, I only liked them cooked and the same goes for carrots.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
George Shirley > wrote:

> >> Greens do not can well. I adore frozen spinach, cooked, but canned
> >> spinach is repulsive.
> >>
> >
> > There we differ. I often eat spinach straight out of the can at work.
> > I don't even heat it. I've loved it all my life!
> >
> > I get the "no salt added" nowadays tho'.
>
> Are you, by chance, related to Popeye, the Sailor Man?

<grins>

> He doesn't even
> use a fork, just gulps it down. I, too, like spinach in a can, any brand
> will do as long as it is "no salt added."

Yes. IMHO the "no salt added" canned veggies have a brighter flavor and
in the case of corn, peas and green beans, they are not as mushy in
texture.

I personally think that the "no salt added" canned veggies are every bit
as good as fresh frozen, if not better in some cases.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 05 Apr 2009 09:48:49 -0500, Omelet >
wrote:

>In article >,
> "l, not -l" > wrote:
>
>> On 5-Apr-2009, Omelet > wrote:
>>
>> > In article >,
>> > "l, not -l" > wrote:
>> >
>> > > Pict-Sweet brand has decent frozen greens; collards and others. I use
>> > > them
>> > > when I can't get fresh and use them in recipes as I would fresh.
>> >
>> > How is the texture?
>> > --
>>
>> To me, they seem the same as fresh after cooking; takes a bit less time to
>> cook because freeze/thaw has done some of the breaking-down that cooking
>> does. I suppose it should be noted that, I generally cook collards until
>> quite tender, if you prefer more "tooth", you may find the frozen collards
>> less to your liking.
>
>That is why I was asking. I generally avoid collards, turnip greens and
>kale because I don't like tough greens. My preferences run more to
>spinach, chard, choy and cabbages.


Fresh collards, picked when they are about the size of your hand, are
very tender. All of our volunteers seem to disappeared. Will have to
plant some more in the fall.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun, 05 Apr 2009 09:47:28 -0500, Omelet >
wrote:

snippage of greens discussion
>>
>
>There we differ. I often eat spinach straight out of the can at work.
>I don't even heat it. I've loved it all my life!
>
>I get the "no salt added" nowadays tho'.

Om, my dad would drain canned spinach and drizzle it with a little
olive oil and vinegar, s&p before eating it. It's delicious that way,
either cold out of the can or heated.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

On Sun, 05 Apr 2009 09:44:55 -0500, Omelet >
wrote:

>In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "jmcquown" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >> > For me, it's a toss up between Asparagus and Artichokes.
>> >> > Followed by Swiss Chard, Spinach and Bok Choy.
>> >> >
>> >> > I love leafy greens! Must have been a bunny in a past life. :-)
>> >> > --
>> >> > Peace! Om
>> >> >
>> >>
>> >> I'd have to say broccoli.
>> >>
>> >> Jill
>> >
>> > How do you prep it? I generally just steam it.
>> > --
>> > Peace! Om
>> >
>>
>> Same here. Cut off the florets and steam them. The stems are great (I
>> freeze them) for adding to stock prep.
>>
>> Jill
>
>Sunny did Tempura with broccoli last night. It was really quite good
>and that was the first time I'd had it that way.

Please try roasting them after drizzling them with olive oil and s&P.
I then sprinkle them with a spice blend like Dukkah blend or Ms. Dash
or Spike.

@@@@@ Now You're Cooking! Export Format

Dukkah Blend, Jeremy's Egyptian

none

1 pound almonds or hazelnuts
3 1/2 oz chili flakes (preferably aleppo)
1 oz garlic powder
3 oz cumin seed; toasted and ground
3/4 oz lemon zest
zested with a microplane and; dried in the oven 175*
1 oz malden salt*

Roast your nuts in 350F for about 15 minutes or until fragrant. Watch
the nuts - don't burn! After cooling, rub as much of the skins off as
possible. (I buy already roasted and don't bother with the roasting
and skinning. I've made it both ways and don't see a difference)

Rough chop the nuts in a food processor. Add the rest of the
ingredients and pulse the food processor until they are fully
incorporated.
Cool, store in container with tight lid on countertop. I promise it
won't last long - you'll use it on everything! Try sprinkling on
salads, steamed vegetables, roasted chicken, fish or shrimp, topping
for a roasted garlic & broccoli soup,
*If you can't find Malden satl use sea salt.

Notes: Jaden's Steamy Kitchen


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

"Omelet" > wrote in message
news
> In article
> >,
> Bobo Bonobo® > wrote:
>
>> On Apr 4, 2:16 pm, Omelet > wrote:
>> > In article >,
>> >
>> > notbob > wrote:
>> > > On 2009-04-04, Omelet > wrote:
>> >
>> > > > How do you prepare them and do they come out tender?
>> >
>> > > Cook for 2-3 hours! No kidding. This is a given for soul food cooks.
>> > > Anything less and it's like chewing old rags. Dang! I was looking for
>> > > a
>> > > recipe and came across... me! I'm immortalized!
>> >
>> > <laughs>
>> >
>> >
>> >
>> > >http://tinyurl.com/cefg7h
>> >
>> > > I looked for the orginal interview (NPR?), but found only this:
>> >
>> > > "This is how we do it in Laurel, Mississippi. You have to examine
>> > > each
>> > > leaf
>> > > personally, after you've washed it. You must take the yellow part
>> > > out,
>> > > and
>> > > you must tear every bit of green leaf off the stalk, in pieces as big
>> > > as
>> > > postage stamps. It takes time, but this is how you have to do it.
>> > > There
>> > > are
>> > > as many different ways to cook greens as there are to sing soprano
>> > > roles."
>> >
>> > > nb
>> >
>> > Hm. Maybe I should just try the canned some time. <g>
>>
>> Greens do not can well. I adore frozen spinach, cooked, but canned
>> spinach is repulsive.
>>
>
> There we differ. I often eat spinach straight out of the can at work.
> I don't even heat it. I've loved it all my life!
>
>
Me too... I like tinned spinach eaten cold right from the tin, even cold
tinned asparagus, but not heated and eaten from a dish. I eat a lot of
foods cold right out of the tin, beets, creamed corn, Le Suer tiny peas,
whole peeled tomatoes, Veg-All, Heinz vegetaraian beans is a favorite... but
not Spam... I'l eat it cold but that has to be removed from the tin first to
eat, doesn't spoon well... but I've been known to fork ice cold vienna
sausage from the tin, actually very tasty with a hot chinese mustard dip. I
keep an assortment of tinned stuff in the fridge; snack food. I always have
tinned fish in the fridge, all ready for a salad, and sometimes right from
the tin; tuna, sardines, salmon, kipper snacks, smoked oysters, tomato
herrring... and who hasn't sucked down rolled anchovies from the tin, c'mon,
don't lie... that's why flat toothpics. LOL

"George Shirley" > wrote in message
.. .
> Omelet wrote:
>> In article
>> >,
>> Bobo Bonobo® > wrote:
>>
>>> On Apr 4, 2:16 pm, Omelet > wrote:
>>>> In article >,
>>>>
>>>> notbob > wrote:
>>>>> On 2009-04-04, Omelet > wrote:
>>>>>> How do you prepare them and do they come out tender?
>>>>> Cook for 2-3 hours! No kidding. This is a given for soul food cooks.
>>>>> Anything less and it's like chewing old rags. Dang! I was looking
>>>>> for a
>>>>> recipe and came across... me! I'm immortalized!
>>>> <laughs>
>>>>
>>>>
>>>>
>>>>> http://tinyurl.com/cefg7h
>>>>> I looked for the orginal interview (NPR?), but found only this:
>>>>> "This is how we do it in Laurel, Mississippi. You have to examine each
>>>>> leaf
>>>>> personally, after you've washed it. You must take the yellow part out,
>>>>> and
>>>>> you must tear every bit of green leaf off the stalk, in pieces as big
>>>>> as
>>>>> postage stamps. It takes time, but this is how you have to do it.
>>>>> There are
>>>>> as many different ways to cook greens as there are to sing soprano
>>>>> roles."
>>>>> nb
>>>> Hm. Maybe I should just try the canned some time. <g>
>>> Greens do not can well. I adore frozen spinach, cooked, but canned
>>> spinach is repulsive.
>>>
>>
>> There we differ. I often eat spinach straight out of the can at work. I
>> don't even heat it. I've loved it all my life!
>>
>> I get the "no salt added" nowadays tho'.
>
> Are you, by chance, related to Popeye, the Sailor Man? He doesn't even use
> a fork, just gulps it down. I, too, like spinach in a can, any brand will
> do as long as it is "no salt added."

I like the regular salted, I drink the juice too... ice cold tinned veggie
juice is very refreshing, and puts lead in your pencil. After I swig down a
tin of spinach Omelet likes to feel my muscle!

In article >,
"brooklyn1" > wrote:

> "Omelet" >
> >
> > That is why I was asking. I generally avoid collards, turnip greens and
> > kale because I don't like tough greens. My preferences run more to
> > spinach, chard, choy and cabbages.
> >
> >
> Frozen turnip greens and frozen kale are as good as fresh, maybe better.
> But frozen collards are still too tough, so still require long cooking. I
> don't care much for canned greens but canned collards are excellent...
> except they are kind of pricey... my market has them in the Soul Food
> section.
>
> http://www.sylviassoulfood.com/CollardGreens.html

Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Om wrote:

> What do you think of Fennel? It's really good roasted, but it's very
> expensive too.

Lin doesn't like things which taste strongly of licorice, so I go easy on
the fennel. She can handle fennel bulb as long as the flavor isn't too
strong. I use it in steamed mussels, in winter soups, and in tomato-based
sauces. In the wintertime, I like to make an appetizer of caramelized fennel
with a sauce made of puréed celery root and cream.

Bob

Omelet > wrote in newsmpomelet-
:

> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

Green peas. Then raw cauliflower. Yum, yum, yum yum yum.