tag:blogger.com,1999:blog-37070024.post3024209508249424599..comments2023-10-31T15:39:09.651+01:00Comments on box elder: Bitter greens from a fallow fieldLucyhttp://www.blogger.com/profile/09764296105901909328noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-37070024.post-69147557418931868052013-03-04T17:10:29.300+01:002013-03-04T17:10:29.300+01:00Lucy,
After reading this entertaining bit of cook...Lucy,<br /><br />After reading this entertaining bit of cookery-talk, I feel that I must confess to you that as a child I like only raw vegetables. I liked raw green beans, raw butter beans, raw black eye peas, raw lady peas, raw bell peppers, raw carrots (my nose was a rosy orange in my Southern tan), raw potatoes (though they are said to be bad for you), raw corn, etc. <br /><br />I also liked dessert.Marly Youmanshttps://www.blogger.com/profile/02377938366750387442noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-48515987150276865002013-02-18T22:53:55.386+01:002013-02-18T22:53:55.386+01:00Clive - parsley is wonderful stuff for introducing...Clive - parsley is wonderful stuff for introducing healthy greens, and your dinner proves that vegetarians need not go without that yummy umami goodness with mushrooms and eggs!<br /><br />R - you don't mince your words do you! Vinegary rice sounds strange to me, but too much sweetness in savoury food is a wrong note too.<br /><br />Theresa - thanks and welcome. Those green shoots are a treat, aren't they?<br /><br />CGP - aha, I'd heard of stovies.<br /><br />Lucas - I think it's how I first came to enjoy cabbage-y things.<br /><br />Hliza - never mind, you can always eat (durian) fruit!Lucyhttps://www.blogger.com/profile/09764296105901909328noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-11141804198739095852013-02-15T22:09:23.812+01:002013-02-15T22:09:23.812+01:00Never heard of bricolins or bricolage before, not ...Never heard of bricolins or bricolage before, not a big fan of veggie myself!missHLizahttps://www.blogger.com/profile/14310017826608980455noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-23352942870970248652013-02-13T18:23:50.963+01:002013-02-13T18:23:50.963+01:00I can't think of a nicer way to "eat my g...I can't think of a nicer way to "eat my greens" than in the Bubble and Squeak which you describe.Lucashttps://www.blogger.com/profile/07642126053527835870noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-63200528724576606252013-02-13T16:51:01.366+01:002013-02-13T16:51:01.366+01:00such an interesting post,
I love the German name...such an interesting post, <br /><br />I love the German name for brussel sprouts, must remember that to add to my German <br /><br />Bubble and Squeak is more or less the same as stovies are in Scotland. Crafty Green Poethttps://www.blogger.com/profile/02486633917197181851noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-34963500260568465682013-02-13T02:08:56.835+01:002013-02-13T02:08:56.835+01:00I loved this post. This time of year, I always lon...I loved this post. This time of year, I always long for bitter greens -- dandelion leaves, peppery watercress, the tiny shoots of perennial arugula, whatever is left in the garden after winter. When I lived in Ireland, it was wild garlic -- and I almost understood why Rapunzel's mother had been (reluctantly) willing to give up her child for a taste of wild greens after a long winter...theresahttp://www.theresakishkan.comnoreply@blogger.comtag:blogger.com,1999:blog-37070024.post-31817692541532010022013-02-13T01:48:27.871+01:002013-02-13T01:48:27.871+01:00A few weeks ago, a new Sushi shop opened near work...A few weeks ago, a new Sushi shop opened near workplace. I gave it a shot and was appalled at the sweetness of the rice mixture. The new owner happened to be walking around and stopped at my table, "how do you like it?" I probably said too much, explaining that I'd lived in Japan and that this rice wasn't vinegary enough, that the balance was off. He protested, "but young Americans like sweet!" I told him he should have opened an ice cream shop then. <br /><br />Balance is important to me. That's why I don't enjoy IPA's. A good ale should have a balance of malt and hops, as a good meal should have a balance of the five flavours (I'm including Umami). So I suppose that's where my intolerance lies. Bubble & Squeak sounds like a balanced dish and I expect I would like it very much.Rouchswalwehttps://www.blogger.com/profile/01393987883437907945noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-24115868309566326792013-02-12T23:29:00.659+01:002013-02-12T23:29:00.659+01:00We had colcannon for supper tonight, made not with...We had colcannon for supper tonight, made not with cabbage or kale but with a giant bunch of parsley that when chopped fine and added to the roughly mashed potato, turned it a wonderful green. Served with portobello mushrooms cooked in butter in the oven and fried eggs. Optional Dijon mustard. (Never touch the English stuff that makes me sneeze uncontrollably!) Winter comfort food!Clive Hicks-Jenkinshttps://www.blogger.com/profile/00573698513351018726noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-29548773210084958112013-02-12T19:01:36.029+01:002013-02-12T19:01:36.029+01:00Hello Joe, we just had a bunch of radishes with re...Hello Joe, we just had a bunch of radishes with really good tops, and I added them to a stir fry with the Chinese greens from the garden which are beginning to sprout. They were very good, with a nice zingy colour.<br /><br />Lise - chausson, peut-etre, plutot que chaussures!Lucyhttps://www.blogger.com/profile/09764296105901909328noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-82478825225629973202013-02-12T18:37:57.819+01:002013-02-12T18:37:57.819+01:00Those bricolin leaves remind me of radish and tur...Those bricolin leaves remind me of radish and turnip leaves both of which I have eaten when they are spared by the flea beatle.Anonymoushttps://www.blogger.com/profile/06972049290586377462noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-65282766293483662162013-02-12T10:15:31.351+01:002013-02-12T10:15:31.351+01:00Dale, sorry, mislaid you! I draw the line at dand...Dale, sorry, mislaid you! I draw the line at dandelion greens, though perhaps if they were blanched on the plant, and well dressed with bacon I could... Spinach is wonderful.Lucyhttps://www.blogger.com/profile/09764296105901909328noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-34682201518826970702013-02-12T10:00:59.346+01:002013-02-12T10:00:59.346+01:00Lise - bonjour, et merci! (J'ai perdu votre c...Lise - bonjour, et merci! (J'ai perdu votre commentaire d'abord, je l'ai retrouve maintenant). Les bricolins sont disponible chez 'Voisins de Paniers' a Tredaniel, et j'ai trouve deux recettes en-ligne, en soupe et en croute ('chaussures') mais c'est sur un site plutot 'ethnologue'.<br /><br />Ceux-ci j'ai ceuilli moi-meme dans un champ en jachere par ici, ou ils se sont semes tout seul - je suis amateur(e?) de fouiller comme ca!<br /><br />Desolee de l'absence d'accents ici et a votre blog, le truc pour les ajouter par mon clavier ne fonctionne pour les commentaires, apparemment...Lucyhttps://www.blogger.com/profile/09764296105901909328noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-72980367754746481152013-02-12T09:51:59.636+01:002013-02-12T09:51:59.636+01:00Thanks all. It turns out champ is Irish too, and c...Thanks all. It turns out champ is Irish too, and consists of spring onions (scallions) mixed in with mashed potato. There is a wonderful Irish expression 'as ignorant as champ at a wedding', though I think if I were getting married I'd rather like the idea of a big steaming oniony potato dish...<br /><br />PC - I suppose it's a bit pointless arguing about how people taste things - after all, no one else has my/your taste-buds, palate so it is entirely subjective. It does seem to me though that it's not entirely about how and whether one perceives certain tastes - I can taste bitter in things where Tom can't, so it's not that he has more fungiform papillae to experience the bitterness, it's just he objects to it and I don't. I accept the bitterness as part of the experience, he rejects the least trace of it. <br /><br />Z - thanks for the link, I enjoyed that, especially when they dyed his tongue blue. Interesting that he. like your D loves hot chilli stuff, it's clearly not strong tastes they object to, but bitter ones. It is clearly a complex matter, this article<br /><br />http://www.oregonlive.com/foodday/index.ssf/2011/03/how_we_taste_--_and_the_truth.html<br /><br />goes into it in quite a lot of depth and urges caution about both the 'supertaster' term and the tests used to establish it - the PROP receptors, for example, which the tab test establishes are the result of<br /><br />'a single specific gene that detects bitterness in PROP. But it is just one gene out of 28 bitter-receptor families, which all detect different bitterness compounds. You might be a non-taster of the PROP but have other bitterness receptors working just fine for you'<br /><br />Anyway, as I say, there really is no point in telling other people what they should and shouldn't like, in food of all things. I'm just a bit intolerant that way, as I say, but I don't actually try to force anyone to eat anything they don't like. Any deficiencies STs may suffer from are probably offset by the health benefits of not drinking alcohol, and if you don't like veg you can always eat fruit.<br /><br />I wasn't mad for sweets as a child either, but still struggle with very sour things, I reassure myself that sucking lemons and vinegar is bad for the tooth enamel. My greatest love was and still is the complex carbs, potato especially, so I tend to put on weight as a result. <br /><br />Life without garlic though, oof...<br /><br />HHB - stir-fried Brouts are good too! Tom is a total piccalilli (always struggle to spell that) fiend too, we have a large stash of it in the larder, but it really has to be Heinz. I've tried making it and it was OK but not really enough 'bite'. I don't care for it too much, prefer sweeter, spicier fruity chutneys, Branston's OK. I came to like mustard over time.<br /><br />RR - I suppose if Benj were to accuse me of being a solipsist when I tried to make him eat his greens, I'd be impressed enough to let him off. In fact I don't try to make them or anyone else eat anything they don't want to.<br /><br />In fact I did end up cooking the bricolins specially for the B&S, but always make plenty of extra mash. <br /><br />Bun-and-butter pudding sounds like an excellent new culinary concept. Lucyhttps://www.blogger.com/profile/09764296105901909328noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-79759674183650281192013-02-11T11:41:43.395+01:002013-02-11T11:41:43.395+01:00Whaou! Il faudra que je révise mon anglais pour vo...Whaou! Il faudra que je révise mon anglais pour vous comprendre! <br />Nous mangions des guernissons à cette époque. Nous allions autrefois les cueillir des des champs ou les agriculteurs cultivaient les choux pour les vaches. Autrfois lorsque nous étions plus jeunes, mon mari en mettait dans le jardin pour les lapins. ça fait bien longtemps que nous n'en avons pas mangé.<br />Thank you for your visites on mines blogs Fleur de blenoir ou Lise.lineFleur de blé noirhttp://fleurdeblenoir.canalblog.com/noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-47673487689750624712013-02-11T08:09:55.913+01:002013-02-11T08:09:55.913+01:00En passant:
Does solipsism (and its variants) eve...En passant:<br /><br />Does solipsism (and its variants) ever figure in conversation or does it belong to a category of words that's easier to write down than to say? I cannot for instance imagine it cropping up in one of those "Eat your greens" exhortations you touch on so beguilingly but then on reflection there would be no call for it; it would hardly advance your cause.<br /><br />As far as I can remember Americans have a horror of rechauffage, believing it to be evidence of extreme poverty as well as carrying ill-defined health threats. B&S would therefore only be acceptable - and then dubiously - if the cabbage were cooked specially for the B&S, spoiling the concept of something for nothing. <br /><br />Taking B&S a stage further, it's even better with sweetheart cabbage which is now the only cabbage we eat - mainly lightly fried in butter, thereby undermining all the good that greens are supposed to give. But then I've never heard anyone deny the presence of Satan in the kitchen. And I agree about sprouts in B&S except that brussel tops (incredibly rare in Britain) are even better. Each stage was an epiphany as when VR demonstrated that hot-cross buns were superior to bread in B&B pudding. Leading to problems of taxonomy. <br />Roderick Robinsonhttps://www.blogger.com/profile/16828395545197001637noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-26856063417833894812013-02-11T00:08:33.655+01:002013-02-11T00:08:33.655+01:00Brussel sprouts are one of my favourite veg. Lucy,...Brussel sprouts are one of my favourite veg. Lucy, have tried them sliced and stir fried? Divine.<br /><br />I prefer sour gherkins and have to hunt them down here in Australia, as most have loads of sugar added to the vinegar. Likewise mustard pickles. I have been known to spent far too much on a jar of uk Piccalilli, just because they are so wonderfully vinegary.<br />herhimnbrynhttp://www.notebookinmypocket.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-37070024.post-28269324354182904362013-02-10T23:40:13.332+01:002013-02-10T23:40:13.332+01:00zhoen, my little niece was in love with lemon wedg...zhoen, my little niece was in love with lemon wedges - one of her favourite treats. <br />my mom, on the other hand, used to find the white vinegar that her mom hid in the pantry, and drink it by the bottle.<br />i get that! i love sour things too!the polish chickhttps://www.blogger.com/profile/09929281676865641560noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-85000698582922419092013-02-10T18:41:28.650+01:002013-02-10T18:41:28.650+01:00Spinach and romaine lettuce are about as bitter as...Spinach and romaine lettuce are about as bitter as I go, and it took me years to get accustomed even to those! Brussels sprouts fill me with an unconquerable horror :-)<br /><br />Bubble and squeak! I had heard of it, but yes, it was just another of those totally opaque English food names. It sounds quite tasty!Dalehttps://www.blogger.com/profile/14523194846272870013noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-88604445290879840822013-02-10T18:14:07.008+01:002013-02-10T18:14:07.008+01:00There is a test for supertasters.
http://www.yout...There is a test for supertasters. <br />http://www.youtube.com/watch?v=Hd_mxyMAJJY&list=FLjwYGQEkzd2Ak8z7-UBSO8Q<br /><br />Not all children prefer sweets. I liked sour best of all. The first time given spinach (fresh, cooked, by my Aunt Alma) I was in love. Zhoenhttps://www.blogger.com/profile/03515663141425057088noreply@blogger.comtag:blogger.com,1999:blog-37070024.post-70037929965594514542013-02-10T17:33:34.122+01:002013-02-10T17:33:34.122+01:00i'm with you in the culinary solipsism, and ha...i'm with you in the culinary solipsism, and have always found the idea of super tasters to offend my sensibilities. like you, my usual response to that sort of thing is to grow up already. hurray for us and our willful ways!<br /><br />the bubble and squeak sounds delicious!the polish chickhttps://www.blogger.com/profile/09929281676865641560noreply@blogger.com