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My first kohlrabi
The entry in Wikipedia described them as like broccoli
stems, only better. That thought sort of ate at me until I decided I had to try it. I was looking for a substitute for the potatoes I fry up with the Bavarian bratwurst from Trader Joe's. While I was at it, I thought I'd try a few other vegetables that I hadn't bought before, parsnips and acorn squash. (Actually, I think I may have bought a small parsnips once to bait a trap, but I don't remember eating any of it.) I peeled everything and cut into about 3/4 inch cubes. Then I pan-fried them at moderate heat with the sausages. Am I the only person who thinks parsnips taste like dirt? They taste a little better if they are fried until they start to brown. I wasn't impressed with the kohlrabi. I still have a couple left I might try in soup. They have a rather firm texture, and I didn't notice a lot of flavor. I'd rather have broccoli stems. The acorn squash wasn't bad at all. Nice texture and flavor. Except for zucchini, I've pretty much ignored squash. I think I'll use squash alone with the sausages next time, but after that I'm back to potatoes. I've used both celeriac and lotus root in soups. I might consider one of those with the sausages. More likely celeriac. What vegetables might I have missed? Something that would be good with fried sausages. Chinese eggplant, maybe, though that would tend to be mushy unless they got a very quick fry. I don't eat beans, so those are out. One of my objections to potatoes is they have a strong tendency to stick to even a well-seasoned pan. The simplest method seems to be to give them a quick fry at moderate-high heat with constant agitation, followed by letting them sit in the pan at moderate-low heat to brown. The quick, hot fry seems to modify the surface of the potatoes so they don't stick so readily. |
My first kohlrabi
On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote:
> Am I the only person who thinks parsnips taste like dirt? Am I the only one who thinks parsnips an beets DON'T taste like dirt? -sw |
My first kohlrabi
On 11/29/2010 05:54 PM, Sqwertz wrote:
> On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote: > >> Am I the only person who thinks parsnips taste like dirt? > > Am I the only one who thinks parsnips an beets DON'T taste like > dirt? I love beets and like parsnips well enough. Neither tastes like dirt to me. Serene -- http://www.momfoodproject.com |
My first kohlrabi
On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson >
wrote: >The entry in Wikipedia described them as like broccoli >stems, only better. That thought sort of ate at me >until I decided I had to try it. I was looking for >a substitute for the potatoes I fry up with the Bavarian >bratwurst from Trader Joe's. > >While I was at it, I thought I'd try a few other >vegetables that I hadn't bought before, parsnips >and acorn squash. (Actually, I think I may have >bought a small parsnips once to bait a trap, but >I don't remember eating any of it.) > >I peeled everything and cut into about 3/4 inch cubes. >Then I pan-fried them at moderate heat with the sausages. > >Am I the only person who thinks parsnips taste like dirt? >They taste a little better if they are fried until they >start to brown. I use parsnip as an essential flavoring for schicken zoop but then I toss it, I can't abide it's texture. > >I wasn't impressed with the kohlrabi. I still have a >couple left I might try in soup. They have a rather >firm texture, and I didn't notice a lot of flavor. >I'd rather have broccoli stems. The kohlrqbi leqaves are good, I think the bulbous portion is too bland, I'll eat nit raw but I don't care for its texture cooked. > >The acorn squash wasn't bad at all. Nice texture and >flavor. Except for zucchini, I've pretty much ignored >squash. I think I'll use squash alone with the sausages >next time, but after that I'm back to potatoes. Acorn squash is very good with it's cavity filled with sausage. >I've used both celeriac and lotus root in soups. >I might consider one of those with the sausages. >More likely celeriac. > >What vegetables might I have missed? Something that >would be good with fried sausages. Onions and bell peppers. |
My first kohlrabi
Sqwertz wrote:
> On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote: > >> Am I the only person who thinks parsnips taste like dirt? > > Am I the only one who thinks parsnips an beets DON'T taste like > dirt? > > -sw I like both. Parsnips are quite sweet when sauteed. gloria p |
My first kohlrabi
On Mon, 29 Nov 2010 21:21:39 -0600, Omelet >
wrote: >In article >, > Brooklyn1 <Gravesend1> wrote: > >> The kohlrqbi leqaves are good, I think the bulbous portion is too >> bland, I'll eat nit raw but I don't care for its texture cooked. > >Shel' hon', you in to the Crystal Palace again? <g> Not a drop... drinking plain Crystal Light. I can't type without looking at the keys so I don't see my booboos until I look at the monitor, could be ten lines later. That's my normal typing before I edit, actually that's a much better example than my usual, sometimes I can't read my own typing. And I really hate the "Caps Lock" key... what a stupid place they put it, and why does it need to be twice the size of regular keys... I've a good mind to yank it off and toss it in the trash... does anyone actually ever use it, it should be called the booby trap key. |
My first kohlrabi
On Mon, 29 Nov 2010 20:09:17 -0700, gloria.p wrote:
> Sqwertz wrote: >> On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote: >> >>> Am I the only person who thinks parsnips taste like dirt? >> >> Am I the only one who thinks parsnips an beets DON'T taste like >> dirt? > > I like both. Parsnips are quite sweet when sauteed. Yep. I did them with pierogi the other night (sauteed with pepper and onions). I can understand how cilantro tastes like soap. It does for me too, but I still eat it. But nothing except Catfish tastes like dirt - or rather - mud (same thing?). My family was always well-off enough that we could afford mud, not just plain dirt. -sw |
My first kohlrabi
On Mon, 29 Nov 2010 22:07:36 -0500, Brooklyn1 wrote:
> Acorn squash is very good with it's cavity filled with sausage You give new meaning to the term, "****'n A", Sheldon. -sw |
My first kohlrabi
On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson >
wrote: >The entry in Wikipedia described them as like broccoli >stems, only better. That thought sort of ate at me >until I decided I had to try it. I was looking for >a substitute for the potatoes I fry up with the Bavarian >bratwurst from Trader Joe's. > >While I was at it, I thought I'd try a few other >vegetables that I hadn't bought before, parsnips >and acorn squash. (Actually, I think I may have >bought a small parsnips once to bait a trap, but >I don't remember eating any of it.) > >I peeled everything and cut into about 3/4 inch cubes. >Then I pan-fried them at moderate heat with the sausages. > >Am I the only person who thinks parsnips taste like dirt? >They taste a little better if they are fried until they >start to brown. > >I wasn't impressed with the kohlrabi. I still have a >couple left I might try in soup. They have a rather >firm texture, and I didn't notice a lot of flavor. >I'd rather have broccoli stems. > >The acorn squash wasn't bad at all. Nice texture and >flavor. Except for zucchini, I've pretty much ignored >squash. I think I'll use squash alone with the sausages >next time, but after that I'm back to potatoes. > >I've used both celeriac and lotus root in soups. >I might consider one of those with the sausages. >More likely celeriac. > >What vegetables might I have missed? Something that >would be good with fried sausages. Chinese eggplant, >maybe, though that would tend to be mushy unless they got >a very quick fry. I don't eat beans, so those are out. > >One of my objections to potatoes is they have a strong >tendency to stick to even a well-seasoned pan. The >simplest method seems to be to give them a quick fry >at moderate-high heat with constant agitation, followed >by letting them sit in the pan at moderate-low heat to >brown. The quick, hot fry seems to modify the surface >of the potatoes so they don't stick so readily. Myself, I wouldn't fry any of them. I don't see any of them as substitutes for fried potatoes. The parsnips and squash have a sweetness to them that potatoes don't. Parsnips are similar to carrots - I like them. Rutabegas and turnips are sometimes suggested as subs for potatoes - but for roasting, or steaming/boiling then mashing (I did a very nice mashed root veg last week with parsnips, turnips, rutabegas, and potatoes). As Brooklyn1 said, cutting the squash in half, stuffing with a sausage mixture and baking might be good. A tiny bit of cinnamon or allspice in the stuffing mix would compliment the squash. Good luck! Hope you find something that works for you. - Mark |
My first kohlrabi
On Mon, 29 Nov 2010 22:41:52 -0500, Brooklyn1 wrote:
> On Mon, 29 Nov 2010 21:21:39 -0600, Omelet > > wrote: > >>In article >, >> Brooklyn1 <Gravesend1> wrote: >> >>> The kohlrqbi leqaves are good, I think the bulbous portion is too >>> bland, I'll eat nit raw but I don't care for its texture cooked. >> >>Shel' hon', you in to the Crystal Palace again? <g> > > Not a drop... drinking plain Crystal Light. I can't type without > looking at the keys so I don't see my booboos until I look at the > monitor, could be ten lines later. That's my normal typing before I > edit, actually that's a much better example than my usual, sometimes I > can't read my own typing. And I really hate the "Caps Lock" key... > what a stupid place they put it, and why does it need to be twice the > size of regular keys... I've a good mind to yank it off and toss it in > the trash... does anyone actually ever use it, it should be called the > booby trap key. Crystal Light does *this* to you? Pop off the [Caps Lock] key. I do that with all new keyboards that are mine. I throw the [Caps Lock] in the trash. There's only negative use for it. -sw |
My first kohlrabi
"Mark Thorson" > wrote in message ... > The entry in Wikipedia described them as like broccoli > stems, only better. That thought sort of ate at me > until I decided I had to try it. I was looking for > a substitute for the potatoes I fry up with the Bavarian > bratwurst from Trader Joe's. > > While I was at it, I thought I'd try a few other > vegetables that I hadn't bought before, parsnips > and acorn squash. (Actually, I think I may have > bought a small parsnips once to bait a trap, but > I don't remember eating any of it.) > > I peeled everything and cut into about 3/4 inch cubes. > Then I pan-fried them at moderate heat with the sausages. > > Am I the only person who thinks parsnips taste like dirt? > They taste a little better if they are fried until they > start to brown. > > I wasn't impressed with the kohlrabi. I still have a > couple left I might try in soup. They have a rather > firm texture, and I didn't notice a lot of flavor. > I'd rather have broccoli stems. > > The acorn squash wasn't bad at all. Nice texture and > flavor. Except for zucchini, I've pretty much ignored > squash. I think I'll use squash alone with the sausages > next time, but after that I'm back to potatoes. > > I've used both celeriac and lotus root in soups. > I might consider one of those with the sausages. > More likely celeriac. > > What vegetables might I have missed? Something that > would be good with fried sausages. Chinese eggplant, > maybe, though that would tend to be mushy unless they got > a very quick fry. I don't eat beans, so those are out. > > One of my objections to potatoes is they have a strong > tendency to stick to even a well-seasoned pan. The > simplest method seems to be to give them a quick fry > at moderate-high heat with constant agitation, followed > by letting them sit in the pan at moderate-low heat to > brown. The quick, hot fry seems to modify the surface > of the potatoes so they don't stick so readily. The only way I've ever eaten Kohlrabi is raw. I just cut it in sticks like carrot sticks. Very tasty like that. I don't dip it in anything but if you like dip for your raw veggies, go for it. I tried parsnips somewhat recently in a stew and I didn't like them one bit. Neither did anyone else. I don't remember eating them as a child. My mom said I probably had them but didn't like them. Have you tried fennel? Delicious roasted! As for the potatoes, I've rarely had the problem of them sticking when I fry them. But I don't fry them very often. I usually do them as oven roasted or mashed. Sometimes baked. Once in a while, boiled and served with butter or margarine and parsley. I like them this way with lemon also but daughter does not. |
My first kohlrabi
"Serene Vannoy" > wrote in message ... > On 11/29/2010 05:54 PM, Sqwertz wrote: >> On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote: >> >>> Am I the only person who thinks parsnips taste like dirt? >> >> Am I the only one who thinks parsnips an beets DON'T taste like >> dirt? > > I love beets and like parsnips well enough. Neither tastes like dirt to > me. I love beets! Do not like parsnips but don't think they taste like dirt. |
My first kohlrabi
"Mark Thorson" > wrote in message ... > Am I the only person who thinks parsnips taste like dirt? Nope but only if they are not roasted!! > They taste a little better if they are fried until they > start to brown. Try roasting them until they are brown and crusty. They become sweet:) You can also sprinkle parmesan on before you roast. Plain boiled parsnips taste worse than dirt. -- -- https://www.shop.helpforheroes.org.uk/ |
My first kohlrabi
Mark Thorson > wrote:
-snip- > >What vegetables might I have missed? Something that >would be good with fried sausages. My first choice with sausage is Red Cabbage. Toss a little caraway seed in it, if you like. Next I'd go for the collards. [Or if I'm in a greens mood and don't have collards and time, I might chop up a head or two of Romaine lettuce and stir fry them.] Broccoli Raab is worth trying. -snip- >One of my objections to potatoes is they have a strong >tendency to stick to even a well-seasoned pan. The >simplest method seems to be to give them a quick fry >at moderate-high heat with constant agitation, followed >by letting them sit in the pan at moderate-low heat to >brown. The quick, hot fry seems to modify the surface >of the potatoes so they don't stick so readily. Frying potatoes is why I use a non-stick pan. It has drawbacks, but it is the only way I can get good homefries. Jim |
My first kohlrabi
On Mon, 29 Nov 2010 19:54:05 -0600, Sqwertz wrote:
> On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote: > >> Am I the only person who thinks parsnips taste like dirt? > > Am I the only one who thinks parsnips an beets DON'T taste like > dirt? > > -sw but it's really good dirt! your pal, blake |
My first kohlrabi
"Omelet" > wrote in message ... > In article >, > "Ophelia" > wrote: > >> "Mark Thorson" > wrote in message >> ... >> >> > Am I the only person who thinks parsnips taste like dirt? >> >> Nope but only if they are not roasted!! >> >> >> > They taste a little better if they are fried until they >> > start to brown. >> >> Try roasting them until they are brown and crusty. They become sweet:) >> You >> can also sprinkle parmesan on before you roast. >> >> Plain boiled parsnips taste worse than dirt. >> >> -- > > I've never eaten Parsnip. Probably because I'm not fond of turnips, and > that is what they remind me of. Try a couple and cook them as I suggest? -- -- https://www.shop.helpforheroes.org.uk/ |
My first kohlrabi
On Nov 29, 10:41*pm, Brooklyn1 <Gravesend1> wrote:
> On Mon, 29 Nov 2010 21:21:39 -0600, Omelet > > wrote: > > >In article >, > > Brooklyn1 <Gravesend1> wrote: > > >> The kohlrqbi leqaves are good, I think the bulbous portion is too > >> bland, I'll eat nit raw but I don't care for its texture cooked. > > >Shel' hon', you in to the Crystal Palace again? <g> > > Not a drop... drinking plain Crystal Light. *I can't type without > looking at the keys so I don't see my booboos until I look at the > monitor, could be ten lines later. *That's my normal typing before I > edit, actually that's a much better example than my usual, sometimes I > can't read my own typing. *And I really hate the "Caps Lock" key... I hate the caps lock key so much, I downloaded software to disable it. KeyTweak maps the caps lock key to act like the shift key. > what a stupid place they put it, and why does it need to be twice the > size of regular keys... I've a good mind to yank it off and toss it in > the trash... does anyone actually ever use it, it should be called the > booby trap key. Once upon a time, programming languages favored all caps (FORTRAN comes to mind), or at least were indifferent to it. So computer keyboards gave pride of place to the caps lock key, since it was frequently used. Cindy Hamilton |
My first kohlrabi
On Tue, 30 Nov 2010 13:15:07 -0800 (PST), Cindy Hamilton wrote:
> I hate the caps lock key so much, I downloaded software to > disable it. KeyTweak maps the caps lock key to act like > the shift key. I don't even think that's necessary. I pop it out a throw it away even before I extend the little legs on the back of the keyboard. And if one of those legs goes missing or breaks I immediately get a new keyboard. Good keyboards are getting hard to find nowadays. And 101 Keyboards (no Windows keys) are impossible. Northgate keyboards are history and all mine were left with previous employers (who bought them for me ;-) (you expect *me* to pay $100 for a keyboard?!? hah!). -sw |
My first kohlrabi
On Tue, 30 Nov 2010 04:04:23 -0800, Mark Thorson >
wrote: >"Mark A.Meggs" wrote: >> >> Myself, I wouldn't fry any of them. I don't see any of them as >> substitutes for fried potatoes. The parsnips and squash have a >> sweetness to them that potatoes don't. > >I finished off the other half of the acorn squash >this morning by cutting into cubes and pan-frying, >then adding the sausages and browning them. The >texture of the squash was quite like potato, though >of course the flavor was different. I liked it and >may do it again. > >In a few minutes, the last two kohlrabi are going >into a fish and barley soup. Normally I use broccoli >for this. I'm not terribly thrilled with kohlrabi, >so I probably won't buy it again. Since you liked the squash, how about sweet potatoes? - Mark |
My first kohlrabi
On Tue, 30 Nov 2010 22:10:46 -0600, Omelet >
wrote: > In article >, > "Ophelia" > wrote: > > > >> > They taste a little better if they are fried until they > > >> > start to brown. > > >> > > >> Try roasting them until they are brown and crusty. They become sweet:) > > >> You > > >> can also sprinkle parmesan on before you roast. > > >> > > >> Plain boiled parsnips taste worse than dirt. > > >> > > >> -- > > > > > > I've never eaten Parsnip. Probably because I'm not fond of turnips, and > > > that is what they remind me of. > > > > Try a couple and cook them as I suggest? > > Hey, I'm always up for an education. <g> Especially when it comes to > trying unfamiliar foods! > > How do you think they'd work in a pot roast? I like parsnip, but the only way I've cooked them is to add a small one to a pot of mixed bean soup. It's peppery, that's the best way I can describe it. If you don't overdo parsnip (I never have), it adds umami to the soup. -- Never trust a dog to watch your food. |
My first kohlrabi
"Omelet" > wrote in message ... > In article >, > "Ophelia" > wrote: > >> >> > They taste a little better if they are fried until they >> >> > start to brown. >> >> >> >> Try roasting them until they are brown and crusty. They become sweet:) >> >> You >> >> can also sprinkle parmesan on before you roast. >> >> >> >> Plain boiled parsnips taste worse than dirt. >> >> >> >> -- >> > >> > I've never eaten Parsnip. Probably because I'm not fond of turnips, >> > and >> > that is what they remind me of. >> >> Try a couple and cook them as I suggest? > > Hey, I'm always up for an education. <g> Especially when it comes to > trying unfamiliar foods! > > How do you think they'd work in a pot roast? I haven't done that. Do you think they would be soggy? The joy of a nicely roasted parnip is in the sweet crispy bits. I always cut them long and thin so there isn't much soft veg in the middle -- -- https://www.shop.helpforheroes.org.uk/ |
My first kohlrabi
"Omelet" > wrote in message ... >> Sorry, but turnips hold bad childhood memories that I've not yet > overcome. Real turnips (those pale round things with a purple are vile to me, :( They give their flavour to a whole dish. I use swede/rutabaga instead, which are good roasted or mashed. -- -- https://www.shop.helpforheroes.org.uk/ |
My first kohlrabi
"Ophelia" > wrote in message ... > > > "Omelet" > wrote in message > ... > >>> Sorry, but turnips hold bad childhood memories that I've not yet >> overcome. > > Real turnips (those pale round things with a purple are vile to me, :( > They give their flavour to a whole dish. I use swede/rutabaga instead, > which are good roasted or mashed. I like those things raw but not cooked. |
My first kohlrabi
"Christine Dabney" > wrote in message ... > On Wed, 1 Dec 2010 08:45:24 -0000, "Ophelia" > > wrote: > >>Real turnips (those pale round things with a purple are vile to me, :( >>They give their flavour to a whole dish. I use swede/rutabaga instead, >>which are good roasted or mashed. > > Baby/young turnips are a whole 'nother ballgame. If you can find some > of those, they are very, very good. We have those too but I just don't like them. I accept someone must like them or they wouldn't sell:) -- -- https://www.shop.helpforheroes.org.uk/ |
My first kohlrabi
On Nov 30, 4:55*pm, Sqwertz > wrote:
> On Tue, 30 Nov 2010 13:15:07 -0800 (PST), Cindy Hamilton wrote: > > I hate the caps lock key so much, I downloaded software to > > disable it. *KeyTweak maps the caps lock key to act like > > the shift key. > > I don't even think that's necessary. *I pop it out a throw it away > even before I extend the little legs on the back of the keyboard. > And if one of those legs goes missing or breaks I immediately get a > new keyboard. My employer is a little funny about me vandalizing company equipment. > Good keyboards are getting hard to find nowadays. Agreed. Cindy Hamilton |
My first kohlrabi
"Mark A.Meggs" wrote:
> > On Tue, 30 Nov 2010 04:04:23 -0800, Mark Thorson > > wrote: > > >"Mark A.Meggs" wrote: > >> > >> Myself, I wouldn't fry any of them. I don't see any of them as > >> substitutes for fried potatoes. The parsnips and squash have a > >> sweetness to them that potatoes don't. > > > >I finished off the other half of the acorn squash > >this morning by cutting into cubes and pan-frying, > >then adding the sausages and browning them. The > >texture of the squash was quite like potato, though > >of course the flavor was different. I liked it and > >may do it again. > > > >In a few minutes, the last two kohlrabi are going > >into a fish and barley soup. Normally I use broccoli > >for this. I'm not terribly thrilled with kohlrabi, > >so I probably won't buy it again. > > Since you liked the squash, how about sweet potatoes? Not very fond of them, too sweet. |
My first kohlrabi
In article >,
Mark Thorson > wrote: > The entry in Wikipedia described them as like broccoli > stems, only better. That thought sort of ate at me > until I decided I had to try it. > I wasn't impressed with the kohlrabi. I still have a > couple left I might try in soup. They have a rather > firm texture, and I didn't notice a lot of flavor. > I'd rather have broccoli stems. Eat the kohlrabi raw. Kind of reminds me of jicama. > > The acorn squash wasn't bad at all. Nice texture and > flavor. Except for zucchini, I've pretty much ignored > squash. I think I'll use squash alone with the sausages > next time, but after that I'm back to potatoes. Try a a buttercup squash or a Uchiki Kuri (I have a post about that one in my blog, link below). But don't expect to stir-fry it. -- Barb, Mother Superior, HOSSSPoJ Holy Order of the Sacred Sisters of St. Pectina of Jella "Always in a jam, never in a stew; sometimes in a pickle." Pepparkakor particulars posted 11-29-2010; http://web.me.com/barbschaller |
My first kohlrabi
Mark Thorson wrote:
> > While I was at it, I thought I'd try a few other > vegetables that I hadn't bought before, parsnips > and acorn squash. > > Am I the only person who thinks parsnips taste like dirt? To me they smell so nasty I figure you mean the dirt in a hot compost pile, only not as good. > I wasn't impressed with the kohlrabi. I still have a > couple left I might try in soup. They have a rather > firm texture, and I didn't notice a lot of flavor. > I'd rather have broccoli stems. They are mild. I liked the leaves as flavoring in a stew. > The acorn squash wasn't bad at all. Nice texture and > flavor. Except for zucchini, I've pretty much ignored > squash. I think I'll use squash alone with the sausages > next time, but after that I'm back to potatoes. Acorn is in the group of starchy winter squash with hard skins. Nice baked or made into a puree and served mashed (they need to be spiced if mashed). Zucchini is in the group of non-starchy summer squash with soft skins. Nice sauteed. > What vegetables might I have missed? Any veggie you have not had in over a year. Or make that every veggie you have not had in over a year except ones you know you dislike. > Something that would be good with fried sausages. Squash and sausage made into a casserole. |
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