LA Times this morning:

Top 10 recipes of 2012.

FYI

Dimitri


http://www.latimes.com/features/food...,4942682.story

On Sat, 5 Jan 2013 10:30:40 -0800, "Dimitri" >
wrote:

> LA Times this morning:
>
> Top 10 recipes of 2012.
>
> FYI
>
> Dimitri
>
>
> http://www.latimes.com/features/food...,4942682.story


From The New York Times:

After Crispy Pig Ears, 10 Trends for 2013

From long-aged meat to artisanal soft-serve, here are 10 food trends
to look for in the new year.

http://nyti.ms/WWNtL1

--
Food is an important part of a balanced diet.

On Saturday, January 5, 2013 2:53:13 PM UTC-7, sf wrote:
> On Sat, 5 Jan 2013 10:30:40 -0800, "Dimitri" >
>
> wrote:
>
>
>
> > LA Times this morning:
>
> >
>
> > Top 10 recipes of 2012.
>
> >
>
> > FYI
>
> >
>
> > Dimitri
>
>> > http://www.latimes.com/features/food...,4942682.story
>
> From The New York Times:
>
>> After Crispy Pig Ears, 10 Trends for 2013
>
>
>
> From long-aged meat to artisanal soft-serve, here are 10 food trends
>
> to look for in the new year.
>
>
> http://nyti.ms/WWNtL1
>
> Food is an important part of a balanced diet.

That barf, barf kohlrabi salad doesn't appeal to me. Mother grew kohlrabi but
try as she might we kids said yuck...gross stuff.
As far as super well aged beef...nope, as there is a limit to how far one
can go in that pursuit. I say no more than three weeks in my taste experience
and more likely two weeks in most cases. Too much waste from shrinkage and "stinkage". I was a meat cutter for many moons but I don't like ROTTEN meat
no matter what the trends indicate.

On Saturday, January 5, 2013 4:03:34 PM UTC-7, John J wrote:
> On Sat, 5 Jan 2013 14:16:00 -0800 (PST), Roy >
>
> wrote:
>
>
>
> >That barf, barf kohlrabi salad doesn't appeal to me. Mother grew kohlrabi but
>
> >try as she might we kids said yuck...gross stuff.
>
>
>
> Did she boil it à la old school? It's nice raw or stir-fried thinly.
>
> My problem with growing it is that after many months, all you end up
>
> with, is a small tennis ball worth of edibility per plant.
>
> --
>
> John

She boiled it like cabbage.

John J > wrote:

> Roy > wrote:
>
> >That barf, barf kohlrabi salad doesn't appeal to me...
>
> Did she boil it à la old school? It's nice raw or stir-fried thinly.
> My problem with growing it is that after many months, all you end up
> with, is a small tennis ball worth of edibility per plant.

My big "discovery" is with broccoli, not kohlrabi. In that the stalks of
broccoli are edible, especially the thick stem thats always included to
bump up the weight & price of the product (in our supermarkets anyway).

With the thick stem, cut off the outer fibrous part and steam or
stir-fry the inner pith (same cooking time as diced carrot). It tastes
just like kohlrabi - not surprising as they are of the same family and
the edible part of the kohlrabi is the swollen stem.

--
dee

On Sun, 06 Jan 2013 12:54:04 +1300, Mike Dee
> wrote:

>John J > wrote:
>
>> Roy > wrote:
>>
>> >That barf, barf kohlrabi salad doesn't appeal to me...
>>
>> Did she boil it à la old school? It's nice raw or stir-fried thinly.
>> My problem with growing it is that after many months, all you end up
>> with, is a small tennis ball worth of edibility per plant.
>
>My big "discovery" is with broccoli, not kohlrabi. In that the stalks of
>broccoli are edible, especially the thick stem thats always included to
>bump up the weight & price of the product (in our supermarkets anyway).
>
>With the thick stem, cut off the outer fibrous part and steam or
>stir-fry the inner pith (same cooking time as diced carrot). It tastes
>just like kohlrabi - not surprising as they are of the same family and
>the edible part of the kohlrabi is the swollen stem.

You were buying broccoli and throwing away the stem? Why did you
think that the stem shouldn't be used? I envy you being able to get
broccoli with the stems. Around here it is no longer available as the
stems are used by Dole et. al. to make packages of broccoli slaw.
Janet US

Janet Bostwick wrote:
>
> You were buying broccoli and throwing away the stem? Why did you
> think that the stem shouldn't be used? I envy you being able to get
> broccoli with the stems. Around here it is no longer available as the
> stems are used by Dole et. al. to make packages of broccoli slaw.

The broccoli at the Indian food store I visit
has lots of stem. I guess the Indians really
want that stem. At the Chinese food store,
it's all crowns.

"sf" > wrote in message
...
> On Sat, 5 Jan 2013 10:30:40 -0800, "Dimitri" >
> From The New York Times:
>
> After Crispy Pig Ears, 10 Trends for 2013
>
> From long-aged meat to artisanal soft-serve, here are 10 food trends
> to look for in the new year.
>
> http://nyti.ms/WWNtL1
>
> --
"Smoked everything!"
Carcinogens anyone?

On Sat, 05 Jan 2013 18:30:26 -0700, Janet Bostwick
> wrote:

> You were buying broccoli and throwing away the stem? Why did you
> think that the stem shouldn't be used? I envy you being able to get
> broccoli with the stems. Around here it is no longer available as the
> stems are used by Dole et. al. to make packages of broccoli slaw.

I see broccoli on the stem (for a very short time only) at Trader
Joe's every year. I think someone in charge must have an elementary
school teacher in the family.

--
Food is an important part of a balanced diet.

On Sat, 5 Jan 2013 19:11:40 -0700, "graham" > wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 5 Jan 2013 10:30:40 -0800, "Dimitri" >
> > From The New York Times:
> >
> > After Crispy Pig Ears, 10 Trends for 2013
> >
> > From long-aged meat to artisanal soft-serve, here are 10 food trends
> > to look for in the new year.
> >
> > http://nyti.ms/WWNtL1
> >
> > --
> "Smoked everything!"
> Carcinogens anyone?
>
Same carcinogens as liquid smoke? I'm all over it!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 5 Jan 2013 19:11:40 -0700, "graham" > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 5 Jan 2013 10:30:40 -0800, "Dimitri" >
>> > From The New York Times:
>> >
>> > After Crispy Pig Ears, 10 Trends for 2013
>> >
>> > From long-aged meat to artisanal soft-serve, here are 10 food trends
>> > to look for in the new year.
>> >
>> > http://nyti.ms/WWNtL1
>> >
>> > --
>> "Smoked everything!"
>> Carcinogens anyone?
>>
> Same carcinogens as liquid smoke? I'm all over it!
>
You like to live dangerously!

Janet Bostwick > wrote:

Mike Dee > wrote:
>
> >My big "discovery" is with broccoli, not kohlrabi. In that the stalks of
> >broccoli are edible, especially the thick stem thats always included to
> >bump up the weight & price of the product (in our supermarkets anyway).
> >
> >With the thick stem, cut off the outer fibrous part and steam or
> >stir-fry the inner pith (same cooking time as diced carrot). It tastes
> >just like kohlrabi - not surprising as they are of the same family and
> >the edible part of the kohlrabi is the swollen stem.
>
> You were buying broccoli and throwing away the stem? Why did you
> think that the stem shouldn't be used?

I suppose that I wasn't born with this knowledge already "built-in".
That and broccoli wasn't on the dinner plate as I grew up. It wasn't
until I was an adult before trying it for the 1st time.

> I envy you being able to get
> broccoli with the stems. Around here it is no longer available as the
> stems are used by Dole et. al. to make packages of broccoli slaw.

I live in both Australia and New Zealand part of the year. They don't
seem to have caught on to broccoli slaw here as yet (hope they don't).

--
dee

On Sat, 5 Jan 2013 22:04:15 -0700, "graham" > wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 5 Jan 2013 19:11:40 -0700, "graham" > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sat, 5 Jan 2013 10:30:40 -0800, "Dimitri" >
> >> > From The New York Times:
> >> >
> >> > After Crispy Pig Ears, 10 Trends for 2013
> >> >
> >> > From long-aged meat to artisanal soft-serve, here are 10 food trends
> >> > to look for in the new year.
> >> >
> >> > http://nyti.ms/WWNtL1
> >> >
> >> > --
> >> "Smoked everything!"
> >> Carcinogens anyone?
> >>
> > Same carcinogens as liquid smoke? I'm all over it!
> >
> You like to live dangerously!
>
Oh, I do! Glad you took notice.

--
Food is an important part of a balanced diet.

On 2013-01-05 23:03:34 +0000, John J said:

> On Sat, 5 Jan 2013 14:16:00 -0800 (PST), Roy >
> wrote:
>
>> That barf, barf kohlrabi salad doesn't appeal to me. Mother grew kohlrabi but
>> try as she might we kids said yuck...gross stuff.
>
> Did she boil it à la old school? It's nice raw or stir-fried thinly.

For the full maternal effect you have to add the barf, barf. There's
no replacing the piquant acid component.

"sf" > wrote in message
...
> On Sat, 5 Jan 2013 10:30:40 -0800, "Dimitri" >
> wrote:
>
>> LA Times this morning:
>>
>> Top 10 recipes of 2012.
>>
>> FYI
>>
>> Dimitri
>>
>>
>> http://www.latimes.com/features/food...,4942682.story
>
>
> From The New York Times:
>
> After Crispy Pig Ears, 10 Trends for 2013

Crispy pig's ears used to be our dog's favourite treat from the pet shop

--
--
http://www.shop.helpforheroes.org.uk/

Ophelia wrote:
>
> Crispy pig's ears used to be our dog's favourite treat from the pet shop

I'll bet Bryan would love those. :-D