"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> And apparently the coleslaw was a huge success too. I had made a double
>> batch and came home to find half of it gone. Good thing I bought extra
>> ingredients so I can make a double batch.
>
> What is your recipe for coleslaw, Julie? I might try it. I have a
> pretty darn good recipe to make my own but, recently, I found a
> grocery store version (Food Lion) that's pretty darn good.
>
> G.

This is loosely based on a dressing recipe that I found online. Keep in
mind that it might not be as good if you don't have the Just Mayo. Oh and
don't go looking at the Mukilteo Safeway for any. I bought it all! All they
have left are the flavored ones in the squeeze bottles.

And I didn't really measure this out. I used not quite 2 cups of mayo,
perhaps 3 T. of white vinegar, lots of freshly ground black pepper and
perhaps 1 t. celery salt. Oh and 5 packets of Splenda. I just started with
the mayo then added stuff until it looked right.

I then added in 2 bags of coleslaw mix. I believe it was Dole. The
shredded kind with the pale green cabbage and carrots. Also about 4 T.
finely chopped white onion.

Mix it all up and let it sit in the fridge, preferably overnight. Make sure
to mix again before serving because the dressing will seep to the bottom.

Yes, I do know how to shred carrots and cabbage. I just preferred not to.
Sometimes I do though.

"sf" > wrote in message
...
> On Fri, 11 Jul 2014 07:42:44 -0400, Gary > wrote:
>
>> Julie Bove wrote:
>> >
>> > And apparently the coleslaw was a huge success too. I had made a
>> > double
>> > batch and came home to find half of it gone. Good thing I bought extra
>> > ingredients so I can make a double batch.
>>
>> What is your recipe for coleslaw, Julie? I might try it. I have a
>> pretty darn good recipe to make my own but, recently, I found a
>> grocery store version (Food Lion) that's pretty darn good.
>>
> I like grocery store cole slaw. In fact, most of the time I'd rather
> buy it than make it so I don't have to deal with leftover cabbage.

We all like that but... I can't eat it for starters and... After Angela
got the food poisoning from the Reesers, we will no longer buy that kind.
Sadly most of what they sell in the various grocery stores is that brand.
Even if you get it at the deli counter. We did find big tubs of potato
salad at Costco that appear not to be Reesers but after sw posted those
links, I guess I can never be certain.

I do keep some prepared slaw dressing in the house, or I did. But now that
I have this mayo, I may never buy it again. We can all eat this stuff. But
I can't eat the bottled dressing. Prior, I had made just the vinegar kind
if we were all going to eat it but I like this waaaay better!

"Brooklyn1" > wrote in message
...
> On Fri, 11 Jul 2014 06:12:24 -0700, sf > wrote:
>
>>On Fri, 11 Jul 2014 07:42:44 -0400, Gary > wrote:
>>
>>> Julie Bove wrote:
>>> >
>>> > And apparently the coleslaw was a huge success too. I had made a
>>> > double
>>> > batch and came home to find half of it gone. Good thing I bought
>>> > extra
>>> > ingredients so I can make a double batch.
>>>
>>> What is your recipe for coleslaw, Julie? I might try it. I have a
>>> pretty darn good recipe to make my own but, recently, I found a
>>> grocery store version (Food Lion) that's pretty darn good.
>>>
>>I like grocery store cole slaw. In fact, most of the time I'd rather
>>buy it than make it so I don't have to deal with leftover cabbage.
>
> why would there be left over cabbage... cabbage comes in all sizes.
> from dainty ping pong ball size to monsterous ones as big as your
> behemoth butt... sf doesn't make cole slaw because she's lazy and if
> she did some work her ass might shrink and she'd need a new
> wardrobe... sf is as cheap as she is lazy.

Not here it doesn't! Once in a while you can find one cut in half for sale
but the cabbage are always huge.

"Bryan-TGWWW" > wrote in message
...
>> It's not imitation mayo and it comes highly rated.
>
> It IS "imitation mayo." It doesn't have egg yolk in it, or even egg
> white.
> Is your subhuman mind capable of understanding why the word, "mayonnaise,"
> is
> nowhere on the jar? If it were, by law it would have to be preceded by
> the
> word, "imitation."
>
> --Bryan

The word imitation is not there.

http://qz.com/233512/we-live-in-exce...ecade-or-more/

And holy crap, it says that Costco is selling it! Oh please let it come to
*my* Costco!

On Sat, 12 Jul 2014 01:07:33 -0700, "Julie Bove"
> wrote:

>
> The word imitation is not there.
>
> http://qz.com/233512/we-live-in-exce...ecade-or-more/
>
> And holy crap, it says that Costco is selling it! Oh please let it come to
> *my* Costco!

Post the article.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 12 Jul 2014 01:03:56 -0700, "Julie Bove"
> wrote:

>
> "Brooklyn1" > wrote in message
> ...
> > On Fri, 11 Jul 2014 06:12:24 -0700, sf > wrote:
> >>>
> >>I like grocery store cole slaw. In fact, most of the time I'd rather
> >>buy it than make it so I don't have to deal with leftover cabbage.
> >
> > why would there be left over cabbage... cabbage comes in all sizes.
> > from dainty ping pong ball size to monsterous ones as big as your
> > behemoth butt... sf doesn't make cole slaw because she's lazy and if
> > she did some work her ass might shrink and she'd need a new
> > wardrobe... sf is as cheap as she is lazy.
>
> Not here it doesn't! Once in a while you can find one cut in half for sale
> but the cabbage are always huge.

The only cabbage I need is for fish tacos and I don't use it for
anything else.

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf wrote:
>
> The only cabbage I need is for fish tacos and I don't use it for
> anything else.

Try using the rest to make ham and cabbage (with potatoes). It's a
good meal too.

G.

On Sat, 12 Jul 2014 09:26:43 -0400, Gary > wrote:

> sf wrote:
> >
> > The only cabbage I need is for fish tacos and I don't use it for
> > anything else.
>
> Try using the rest to make ham and cabbage (with potatoes). It's a
> good meal too.
>
I am trying to like cabbage and have found a couple of ways to cook it
that aren't awful (I don't like boiled cabbage), but I still dislike
it in general and do not want to deal with it at all.

--
All you need is love. But a little chocolate now and then doesn't hurt.

In article >, says...
>
> On Sat, 12 Jul 2014 09:26:43 -0400, Gary > wrote:
>
> > sf wrote:
> > >
> > > The only cabbage I need is for fish tacos and I don't use it for
> > > anything else.
> >
> > Try using the rest to make ham and cabbage (with potatoes). It's a
> > good meal too.
> >
> I am trying to like cabbage and have found a couple of ways to cook it
> that aren't awful (I don't like boiled cabbage), but I still dislike
> it in general and do not want to deal with it at all.

Have you tried stuffed baked cabbage leaves?

Janet UK

On Sat, 12 Jul 2014 20:03:56 +0100, janet > wrote:

> In article >, says...
> >
> > On Sat, 12 Jul 2014 09:26:43 -0400, Gary > wrote:
> >
> > > sf wrote:
> > > >
> > > > The only cabbage I need is for fish tacos and I don't use it for
> > > > anything else.
> > >
> > > Try using the rest to make ham and cabbage (with potatoes). It's a
> > > good meal too.
> > >
> > I am trying to like cabbage and have found a couple of ways to cook it
> > that aren't awful (I don't like boiled cabbage), but I still dislike
> > it in general and do not want to deal with it at all.
>
> Have you tried stuffed baked cabbage leaves?
>
I tried "unstuffed" cabbage leaves and didn't like it. Stuffed would
just be fussier to make. What I do like is that Hungarian noodle dish
with cabbage and onion. It's sautéed in butter, which is probably why
I like it.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
news
> On Sat, 12 Jul 2014 01:07:33 -0700, "Julie Bove"
> > wrote:
>
>>
>> The word imitation is not there.
>>
>> http://qz.com/233512/we-live-in-exce...ecade-or-more/
>>
>> And holy crap, it says that Costco is selling it! Oh please let it come
>> to
>> *my* Costco!
>
> Post the article.

Whoa! I thought I did. I have no clue what that was that I posted. I
don't even recognize the page. Leeme see...

Okay this is weird. It was the link but it keeps changing to something
else.

http://qz.com/232399/why-a-fancy-foo...rest-shoppers/

If your screen flips, there are links at the left hand sid and you want to
click on the one that says. "Why a fancy food startup is selling vegan mayo
to America's poorest shoppers".

I can't explain why the stories in the middle keep changing. Sorry.

"sf" > wrote in message
...
> On Sat, 12 Jul 2014 09:26:43 -0400, Gary > wrote:
>
>> sf wrote:
>> >
>> > The only cabbage I need is for fish tacos and I don't use it for
>> > anything else.
>>
>> Try using the rest to make ham and cabbage (with potatoes). It's a
>> good meal too.
>>
> I am trying to like cabbage and have found a couple of ways to cook it
> that aren't awful (I don't like boiled cabbage), but I still dislike
> it in general and do not want to deal with it at all.

I'm with you. If I am making vegetable soup and I have some I might add
just a little. But that's about it.

On Sat, 12 Jul 2014 01:03:56 -0700, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> On Fri, 11 Jul 2014 06:12:24 -0700, sf > wrote:
>>
>>>On Fri, 11 Jul 2014 07:42:44 -0400, Gary > wrote:
>>>
>>>> Julie Bove wrote:
>>>> >
>>>> > And apparently the coleslaw was a huge success too. I had made a
>>>> > double
>>>> > batch and came home to find half of it gone. Good thing I bought
>>>> > extra
>>>> > ingredients so I can make a double batch.
>>>>
>>>> What is your recipe for coleslaw, Julie? I might try it. I have a
>>>> pretty darn good recipe to make my own but, recently, I found a
>>>> grocery store version (Food Lion) that's pretty darn good.
>>>>
>>>I like grocery store cole slaw. In fact, most of the time I'd rather
>>>buy it than make it so I don't have to deal with leftover cabbage.
>>
>> why would there be left over cabbage... cabbage comes in all sizes.
>> from dainty ping pong ball size to monsterous ones as big as your
>> behemoth butt... sf doesn't make cole slaw because she's lazy and if
>> she did some work her ass might shrink and she'd need a new
>> wardrobe... sf is as cheap as she is lazy.
>
>Not here it doesn't! Once in a while you can find one cut in half for sale
>but the cabbage are always huge.

I don't believe you. I can always find softball sized cabbages
and you can make excellent slaw from brussel sprouts. And Chinese
napa cabbage makes wonderful slaw. I don't believe you, you're too
lazy to make slaw. And even with a large cabbage there are many other
dishes one can prepare. I don't believe you.

On 7/12/2014 8:40 AM, sf wrote:

> I am trying to like cabbage and have found a couple of ways to cook it
> that aren't awful (I don't like boiled cabbage), but I still dislike
> it in general and do not want to deal with it at all.

I never liked cabbage until I found this recipe for cabbage steaks.
They are really really good and very easy to make! (I probably learned
of these here in RFC so if I'm repeating something I apologize!)

http://www.everydaymaven.com/2012/ga...abbage-steaks/

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On Sat, 12 Jul 2014 18:05:12 -0400, Brooklyn1
> wrote:

>On Sat, 12 Jul 2014 01:03:56 -0700, "Julie Bove"
> wrote:

>>Not here it doesn't! Once in a while you can find one cut in half for sale
>>but the cabbage are always huge.
>
>I don't believe you. I can always find softball sized cabbages
>and you can make excellent slaw from brussel sprouts. And Chinese
>napa cabbage makes wonderful slaw. I don't believe you, you're too
>lazy to make slaw. And even with a large cabbage there are many other
>dishes one can prepare. I don't believe you.

And cabbage keeps for a long, long time even after you have cut into
it. Just peel off the outer leaf, slice off the brown cut edge, and
you are good to go.

I know this because I always have part of a cabbage in my fridge. I
use the stuff for slaw, stir-fry, casseroles, soups, and all kinds of
other stuff.

Doris

On Sat, 12 Jul 2014 18:01:56 -0500, DreadfulBitch
> wrote:

>On 7/12/2014 8:40 AM, sf wrote:
>
>> I am trying to like cabbage and have found a couple of ways to cook it
>> that aren't awful (I don't like boiled cabbage), but I still dislike
>> it in general and do not want to deal with it at all.
>
>I never liked cabbage until I found this recipe for cabbage steaks.
>They are really really good and very easy to make! (I probably learned
>of these here in RFC so if I'm repeating something I apologize!)
>
>http://www.everydaymaven.com/2012/ga...abbage-steaks/

Well, I missed it if it was posted on RFC. Thanks for the link, I'll
make that for sure.

koko

"Brooklyn1" > wrote in message
...
> On Sat, 12 Jul 2014 01:03:56 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Fri, 11 Jul 2014 06:12:24 -0700, sf > wrote:
>>>
>>>>On Fri, 11 Jul 2014 07:42:44 -0400, Gary > wrote:
>>>>
>>>>> Julie Bove wrote:
>>>>> >
>>>>> > And apparently the coleslaw was a huge success too. I had made a
>>>>> > double
>>>>> > batch and came home to find half of it gone. Good thing I bought
>>>>> > extra
>>>>> > ingredients so I can make a double batch.
>>>>>
>>>>> What is your recipe for coleslaw, Julie? I might try it. I have a
>>>>> pretty darn good recipe to make my own but, recently, I found a
>>>>> grocery store version (Food Lion) that's pretty darn good.
>>>>>
>>>>I like grocery store cole slaw. In fact, most of the time I'd rather
>>>>buy it than make it so I don't have to deal with leftover cabbage.
>>>
>>> why would there be left over cabbage... cabbage comes in all sizes.
>>> from dainty ping pong ball size to monsterous ones as big as your
>>> behemoth butt... sf doesn't make cole slaw because she's lazy and if
>>> she did some work her ass might shrink and she'd need a new
>>> wardrobe... sf is as cheap as she is lazy.
>>
>>Not here it doesn't! Once in a while you can find one cut in half for
>>sale
>>but the cabbage are always huge.
>
> I don't believe you. I can always find softball sized cabbages
> and you can make excellent slaw from brussel sprouts. And Chinese
> napa cabbage makes wonderful slaw. I don't believe you, you're too
> lazy to make slaw. And even with a large cabbage there are many other
> dishes one can prepare. I don't believe you.

I don't care if you believe me or not. I have never seen one that size.
Not even in NY.

"Doris Night" > wrote in message
...
> On Sat, 12 Jul 2014 18:05:12 -0400, Brooklyn1
> > wrote:
>
>>On Sat, 12 Jul 2014 01:03:56 -0700, "Julie Bove"
> wrote:
>
>>>Not here it doesn't! Once in a while you can find one cut in half for
>>>sale
>>>but the cabbage are always huge.
>>
>>I don't believe you. I can always find softball sized cabbages
>>and you can make excellent slaw from brussel sprouts. And Chinese
>>napa cabbage makes wonderful slaw. I don't believe you, you're too
>>lazy to make slaw. And even with a large cabbage there are many other
>>dishes one can prepare. I don't believe you.
>
> And cabbage keeps for a long, long time even after you have cut into
> it. Just peel off the outer leaf, slice off the brown cut edge, and
> you are good to go.
>
> I know this because I always have part of a cabbage in my fridge. I
> use the stuff for slaw, stir-fry, casseroles, soups, and all kinds of
> other stuff.

Sure it keeps but then you have to keep it in the fridge. My fridge is
small enough that I need it for food we'll eat. Not stuff that we might eat
in a week. I don't use cabbage for any of those things except perhaps a
tiny amount in soup. None of us like cooked cabbage.

On Sat, 12 Jul 2014 18:01:56 -0500, DreadfulBitch
> wrote:

> On 7/12/2014 8:40 AM, sf wrote:
>
> > I am trying to like cabbage and have found a couple of ways to cook it
> > that aren't awful (I don't like boiled cabbage), but I still dislike
> > it in general and do not want to deal with it at all.
>
> I never liked cabbage until I found this recipe for cabbage steaks.
> They are really really good and very easy to make! (I probably learned
> of these here in RFC so if I'm repeating something I apologize!)
>
> http://www.everydaymaven.com/2012/ga...abbage-steaks/

I've done that and it's good, but it's not something I've wanted to do
lately. Thanks for the reminder.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 12 Jul 2014 19:04:12 -0400, Doris Night
> wrote:

> On Sat, 12 Jul 2014 18:05:12 -0400, Brooklyn1
> > wrote:
>
> >On Sat, 12 Jul 2014 01:03:56 -0700, "Julie Bove"
> > wrote:
>
> >>Not here it doesn't! Once in a while you can find one cut in half for sale
> >>but the cabbage are always huge.
> >
> >I don't believe you. I can always find softball sized cabbages
> >and you can make excellent slaw from brussel sprouts. And Chinese
> >napa cabbage makes wonderful slaw. I don't believe you, you're too
> >lazy to make slaw. And even with a large cabbage there are many other
> >dishes one can prepare. I don't believe you.
>
> And cabbage keeps for a long, long time even after you have cut into
> it. Just peel off the outer leaf, slice off the brown cut edge, and
> you are good to go.
>
> I know this because I always have part of a cabbage in my fridge. I
> use the stuff for slaw, stir-fry, casseroles, soups, and all kinds of
> other stuff.
>
Softball size cabbages don't exist here. I've kept other forms of
cabbage for so long it has rotted. I simply have no use or desire for
it. Thanks.


--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Sat, 12 Jul 2014 19:04:12 -0400, Doris Night
> > wrote:
>
>> On Sat, 12 Jul 2014 18:05:12 -0400, Brooklyn1
>> > wrote:
>>
>> >On Sat, 12 Jul 2014 01:03:56 -0700, "Julie Bove"
>> > wrote:
>>
>> >>Not here it doesn't! Once in a while you can find one cut in half for
>> >>sale
>> >>but the cabbage are always huge.
>> >
>> >I don't believe you. I can always find softball sized cabbages
>> >and you can make excellent slaw from brussel sprouts. And Chinese
>> >napa cabbage makes wonderful slaw. I don't believe you, you're too
>> >lazy to make slaw. And even with a large cabbage there are many other
>> >dishes one can prepare. I don't believe you.
>>
>> And cabbage keeps for a long, long time even after you have cut into
>> it. Just peel off the outer leaf, slice off the brown cut edge, and
>> you are good to go.
>>
>> I know this because I always have part of a cabbage in my fridge. I
>> use the stuff for slaw, stir-fry, casseroles, soups, and all kinds of
>> other stuff.
>>
> Softball size cabbages don't exist here. I've kept other forms of
> cabbage for so long it has rotted. I simply have no use or desire for
> it. Thanks.
>
I'm sure they must. I've never grown them but I'm sure if you did, you
could pick one that size. But I've never even seen one at a Farmer's Market
like that.

On Sat, 12 Jul 2014 23:20:21 -0700, "Julie Bove"
> wrote:

> I'm sure they must.

Not where I shop.

> I've never grown them but I'm sure if you did, you
> could pick one that size. But I've never even seen one at a Farmer's Market
> like that.

Two things I don't do. Grow vegetables and shop at the farmer's
market (more than once or twice a year).

--
All you need is love. But a little chocolate now and then doesn't hurt.

koko wrote:
>DreadfulBitch wrote:
>>On 7/12/2014 8:40 AM, sf wrote:
>>
>>> I am trying to like cabbage and have found a couple of ways to cook it
>>> that aren't awful (I don't like boiled cabbage), but I still dislike
>>> it in general and do not want to deal with it at all.
>>
>>I never liked cabbage until I found this recipe for cabbage steaks.
>>They are really really good and very easy to make! (I probably learned
>>of these here in RFC so if I'm repeating something I apologize!)
>>
>>http://www.everydaymaven.com/2012/ga...abbage-steaks/
>
>Well, I missed it if it was posted on RFC. Thanks for the link, I'll
>make that for sure.

I thought for sure it would be cabbage tube steaks, that's a great
combo. I don't think I'd like roasted cabbage slabs, probably be
better grilled, and easier, but I still wouldn't like it, I think the
texture would be all wrong, I don't think it would cook evenly, part
over cooked, part undercooked... and it would tend to fall apart so
may as well stir fry chopped cabbage, at least it would cook evenly.
And by adding cooked egg noodles and meat it'd be a complete one dish
meal. I love cabbage, in all its infinite preparations, from
sauerkraut, to slaw, to cabbage soup, and everything inbetween... and
I especially like all the Chinese type cabbages.
http://www.foodnetwork.com/recipes/r...up-recipe.html

"sf" > wrote in message
...
> On Sat, 12 Jul 2014 23:20:21 -0700, "Julie Bove"
> > wrote:
>
>> I'm sure they must.
>
> Not where I shop.
>
>> I've never grown them but I'm sure if you did, you
>> could pick one that size. But I've never even seen one at a Farmer's
>> Market
>> like that.
>
> Two things I don't do. Grow vegetables and shop at the farmer's
> market (more than once or twice a year).

Same here.

On Sun, 13 Jul 2014 13:24:16 -0400, Brooklyn1
> wrote:

snip

I don't think I'd like roasted cabbage slabs, probably be
>better grilled, and easier, but I still wouldn't like it, I think the
>texture would be all wrong, I don't think it would cook evenly, part
>over cooked, part undercooked... and it would tend to fall apart so
>may as well stir fry chopped cabbage, at least it would cook evenly.
>And by adding cooked egg noodles and meat it'd be a complete one dish
>meal. I love cabbage, in all its infinite preparations, from
>sauerkraut, to slaw, to cabbage soup, and everything inbetween... and
>I especially like all the Chinese type cabbages.
>http://www.foodnetwork.com/recipes/r...up-recipe.html

I think I'm with you on this one. I recently tried Cauliflower
'steaks' because I thought it sounded good. I didn't enjoy the char,
or the thickness.
Janet US

On 7/13/2014 12:24 PM, Brooklyn1 wrote:
> koko wrote:
>> DreadfulBitch wrote:
>>> On 7/12/2014 8:40 AM, sf wrote:
>>>
>>>> I am trying to like cabbage and have found a couple of ways to cook it
>>>> that aren't awful (I don't like boiled cabbage), but I still dislike
>>>> it in general and do not want to deal with it at all.
>>>
>>> I never liked cabbage until I found this recipe for cabbage steaks.
>>> They are really really good and very easy to make! (I probably learned
>>> of these here in RFC so if I'm repeating something I apologize!)
>>>
>>> http://www.everydaymaven.com/2012/ga...abbage-steaks/
>>
>> Well, I missed it if it was posted on RFC. Thanks for the link, I'll
>> make that for sure.
>
> I thought for sure it would be cabbage tube steaks, that's a great
> combo. I don't think I'd like roasted cabbage slabs, probably be
> better grilled, and easier, but I still wouldn't like it, I think the
> texture would be all wrong, I don't think it would cook evenly, part
> over cooked, part undercooked... and it would tend to fall apart so
> may as well stir fry chopped cabbage, at least it would cook evenly.
> And by adding cooked egg noodles and meat it'd be a complete one dish
> meal. I love cabbage, in all its infinite preparations, from
> sauerkraut, to slaw, to cabbage soup, and everything inbetween... and
> I especially like all the Chinese type cabbages.
> http://www.foodnetwork.com/recipes/r...up-recipe.html
>
You're coming up with reasons you wouldn't like something you've never
had? Silly and stupid.

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On 7/13/2014 1:44 AM, sf wrote:

> Softball size cabbages don't exist here. I've kept other forms of
> cabbage for so long it has rotted. I simply have no use or desire for
> it. Thanks.
>
>
I just bought one at the farmer's market last Thursday. Rare to see
them that small and as the season moves on, I probably will not again.

The small one will make enough cole slaw for us with no waste.

On 7/13/2014 12:47 PM, sf wrote:

>
> Two things I don't do. Grow vegetables and shop at the farmer's
> market (more than once or twice a year).
>

Growing is not for everyone and we no longer do so.

The market is very popular here. They are at the pavilion twice a week
and we rarely miss at least one of the days. The produce is just so much
better than the supermarket.

"Ed Pawlowski" > wrote in message
...
> On 7/13/2014 12:47 PM, sf wrote:
>
>>
>> Two things I don't do. Grow vegetables and shop at the farmer's
>> market (more than once or twice a year).
>>
>
> Growing is not for everyone and we no longer do so.
>
> The market is very popular here. They are at the pavilion twice a week
> and we rarely miss at least one of the days. The produce is just so much
> better than the supermarket.

That's just not the case here.

On Sun, 13 Jul 2014 17:31:54 -0600, Janet Bostwick
> wrote:

>On Sun, 13 Jul 2014 13:24:16 -0400, Brooklyn1
> wrote:
>
>snip
>
> I don't think I'd like roasted cabbage slabs, probably be
>>better grilled, and easier, but I still wouldn't like it, I think the
>>texture would be all wrong, I don't think it would cook evenly, part
>>over cooked, part undercooked... and it would tend to fall apart so
>>may as well stir fry chopped cabbage, at least it would cook evenly.
>>And by adding cooked egg noodles and meat it'd be a complete one dish
>>meal. I love cabbage, in all its infinite preparations, from
>>sauerkraut, to slaw, to cabbage soup, and everything inbetween... and
>>I especially like all the Chinese type cabbages.
>>http://www.foodnetwork.com/recipes/r...up-recipe.html
>
>I think I'm with you on this one. I recently tried Cauliflower
>'steaks' because I thought it sounded good. I didn't enjoy the char,
>or the thickness.
>Janet US

I grill all kinds of veggies but cabbage, cauliflower, and broccoli
won't cook evenly so you'll get lots of that bitter char... I like
well cooked, especially baked goods but I don't like those awful
charred/carbonized edges... at least with toast you can scrape the
chared parts away and it's still fine but with chared veggies the
bitterness permeates all of of it.

On 7/13/2014 11:47 AM, sf wrote:

> Two things I don't do. Grow vegetables and shop at the farmer's
> market (more than once or twice a year).
>
I'm curious... Why don't you shop at a farmer's market?

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

"DreadfulBitch" > wrote in message
...
> On 7/13/2014 11:47 AM, sf wrote:
>
>> Two things I don't do. Grow vegetables and shop at the farmer's
>> market (more than once or twice a year).
>>
> I'm curious... Why don't you shop at a farmer's market?

In this area, the food at the Farmer's Market is not worth buying, IMO. It
has sat, picked, all day in the sun and is wilted and not fresh looking.
Plus the variety just isn't there. I can get anything I want at Central
Market.

On Tue, 15 Jul 2014 19:58:59 -0500, DreadfulBitch
> wrote:

> On 7/13/2014 11:47 AM, sf wrote:
>
> > Two things I don't do. Grow vegetables and shop at the farmer's
> > market (more than once or twice a year).
> >
> I'm curious... Why don't you shop at a farmer's market?

Because the vegetables at the grocery store and green markets are just
as good. The variety is the same or better than the farmers market
and I don't need to get up at the crack of dawn to go there. I will
go to the farmer's market if I'm looking for something in particular,
that I don't see in regular stores - like Seville oranges.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Tue, 15 Jul 2014 19:58:59 -0500, DreadfulBitch
> > wrote:
>
>> On 7/13/2014 11:47 AM, sf wrote:
>>
>> > Two things I don't do. Grow vegetables and shop at the farmer's
>> > market (more than once or twice a year).
>> >
>> I'm curious... Why don't you shop at a farmer's market?
>
> Because the vegetables at the grocery store and green markets are just
> as good. The variety is the same or better than the farmers market
> and I don't need to get up at the crack of dawn to go there. I will
> go to the farmer's market if I'm looking for something in particular,
> that I don't see in regular stores - like Seville oranges.
>

I have to agree with you.

On Tue, 15 Jul 2014 20:00:10 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 15 Jul 2014 19:58:59 -0500, DreadfulBitch
> > > wrote:
> >
> >> On 7/13/2014 11:47 AM, sf wrote:
> >>
> >> > Two things I don't do. Grow vegetables and shop at the farmer's
> >> > market (more than once or twice a year).
> >> >
> >> I'm curious... Why don't you shop at a farmer's market?
> >
> > Because the vegetables at the grocery store and green markets are just
> > as good. The variety is the same or better than the farmers market
> > and I don't need to get up at the crack of dawn to go there. I will
> > go to the farmer's market if I'm looking for something in particular,
> > that I don't see in regular stores - like Seville oranges.
> >
>
> I have to agree with you.
>

I will say that I stopped by a weekday farmer's (street) market when I
went to that South American market on Mission St I mentioned in BA
food (because it was 1/2 a block away and the meter still had money on
it). It was closing time and they were packing up - but I was able to
see most of their wares. *One* stall had absolutely gorgeous yellow
and green zucchini (the other stalls had what you could find anywhere)
that I would have bought except my refrigerator was so stuffed I
wouldn't have been able to shove them in at that moment which means I
have more than enough food to last me to the end of the week. The
good news is, I'm making headway. I'm using the tub of ricotta cheese
tomorrow to make lasagna with the chub chicken Italian sausage, which
I expect to be at least two days worth of meals. After that, I'll
make a mushroom sugo and then I can do some serious shopping again.

Next week, I need to take the bag of fruit puree out of the freezer
that I've had in there since last summer and make some jam. I just
finished the last jar of the other half of that puree (counting what I
gave away).

--
All you need is love. But a little chocolate now and then doesn't hurt.