Thank you, George! I didn't feel comfortable calling it a root but could
think of no other name – meristem it is!
On 10/11/07, gefmey@cox.net wrote:
>
> OK, finally my turn.
>
> The cruciferous plant Brassica olracea L., (cabbage, broccoli, brussel
> sprouts, cauliflower etc.) specifically the cultivar known as kohlrabi is
> NOT the root but the swollen stem (meristem) of the plant.
>
> George
> —- Herb Blumstein wrote:
> > Bob is right – the wimpiest cabbage of all is Napa – not for
> slaw! Chinese
> > cabbage also turns to mush – not for slaw!
> >
> > The "disquisition" is not yet over:
> >
> > A cabbage variant – raw kohlrabi (kohlrabe) makes an excellent
> salad. Not
> > the leaves – the carefully peeled and julienned roots can be used
> instead of
> > shredded cabbage, with all of the different dressings mentioned. Look
> for
> > fresh green "bulbs" (really roots) still attached to the leaves (you can
> use
> > them for cooking).
> > Combine the kohlrabi with thinly sliced onion, julienned or cubed or
> even
> > sliced tart green apples, julienned green bell peppers, and some crispy
> > celery stalks finely sliced – and you have a very crunchy, very fresh
> > tasting salad which you can dress in a many different ways – in addition
> to
> > those I previously mentioned. Adding toasted walnuts or pecans makes it
> > even fancier and does not hurt the taste! Is it technically a "cole
> slaw"
> > (koolsla)? Well, it is certainly a "cruciferous vegetable slaw"!
> >
> > Strangely enough, Bob, a little mustard and a little sugar are used in
> many
> > Chinese/Asian dishes – not to mention Eastern european cooking. The
> > emphasis is on "little" – just enough to change the balance of
> > tastes. Homemade mustard or Chinese yellow mustard (very hot) in very
> small
> > amounts, are best but Dijon is good, too. Try it in your mayo
> > dressings-what have you got to lose?
> >
> > JuJu – the idea of a Southern belle putting up a batch of fiery, smelly,
> > gut-flaming Kimchi is certainly anomalous but, what the hell, it is a
> brave
> > new culinary world. March on! Are you at the point of using habanero
> > (Scotch bonnet) chiles? If so, how?
> >
> > Who knows how to make choucroute taste good without the sausages and
> fatty
> > meat?
> > I once ate a seafood choucroute in the small restaurant at the Rennes
> > airport and it was excellent. Any recipes?
> >
> > Chow down!
> > Herb
> >
> >
> >
> >
> >
> >
> > On 10/11/07, Dianne Ellsworth wrote:
> > >
> > > Thanks to Bob (for setting me straight on Napa cabbage, via Herb),
> and
> > > thanks to you all (Bob, Herb, Judi, Jeff) for this eloquent and
> formidable
> > > disquisition on Cabbage and Culture, including many receipts for the
> home
> > > cook and histories thereof.
> > >
> > > I must speak to the Napa cabbage then and see about assertiveness
> training
> > > for it (also big in California), and will look elsewhere for now for
> cabbage
> > > adequate to call itself cole slaw material.
> > >
> > > Yr. humbled servant,
> > >
> > > Dee
> > >
> > >
> > > —–Original Message—–
> > > From: Bob Morgen
> > > Sent: Oct 11, 2007 7:25 AM
> > > To: JuJu
> > > Cc: Herb Blumstein , Libby Trudell , boogkb@tmo.blackberry.net, Vox <
> > > 980286c3a15f1c66@moblog.vox.com>, Boogs Sack
> > > Subject: Re: BSMA Kills Devil Hills
> > >
> > > So the South rises again with its culinary contribution of cole slaw =
> > > cabbage + pineapple + miracle whip.
> > >
> > > The Brits would probably like it on their ham sandwiches.
> > >
> > > -Bob
> > >
> > > On 10/11/07, JuJu wrote:
> > > >
> > > > I love kimchi! That stuff is so darn good – and it goes with almost
> > > > everything but dessert. Many years – actually about 30 years – ago,
> I made
> > > > some kimchi. That stuff almost ate through the glass bottle in which
> it
> > > > fermented. But, it was SOOOO GOOD!
> > > >
> > > > I'm not a fan of cole slaw, in general, as it usually has either
> celery
> > > > seed or caraway seed, neither of which are on my "edible items"
> list. And,
> > > > heaven help us – there are people who think that pineapple and
> cabbage, plus
> > > > mynez (that's southern talk for mayo) = cole slaw. At least it's
> closer to
> > > > being edible than many I've been served.
> > > >
> > > >
> > > >
> > > >
> > > > On 10/11/07, Bob Morgen wrote:
> > > > >
> > > > > I may have to reconsider. Herb may actually like English cole
> slaw.
> > > > > Mustard and sugar.
> > > > >
> > > > > Oy.
> > > > >
> > > > > However, I am impressed by the recommendation to try nuoc mam. But
> we
> > > > > are moving dangerously close to Kimchi territory here.
> > > > >
> > > > > -Bob
> > > > >
> > > > > On 10/11/07, Herb Blumstein wrote:
> > > > > >
> > > > > > Thank you Bob – that is a new one for me – the almost pureed
> onion,
> > > > > > I mean. Caraway is ok but I prefer it in schnapps/aquavit. It
> doesn't
> > > > > > prevent flatulence and it is disruptive in cole slaw. Just when
> you are
> > > > > > settling down to the spicy, sweet and salty taste of the
> cabbage, the
> > > > > > slightly bitter, acrid taste of caraway distracts your taste
> buds. I don't
> > > > > > love it in rye bread either.
> > > > > > I can't begin to think how many times I've eaten cole slaw –
> > > > > > especially when we were tight for money.
> > > > > > My own recipes:
> > > > > > Basic:
> > > > > > 1. Head of young and sweet light-green cabbage, quartered with
> the
> > > > > > stem core (the heart!) removed. None of that giant, fibrous
> cabbage stuff
> > > > > > and no red/blue/purple cabbage -it is too coarse and tough.
> > > > > > 2. Carefully slice down across the short dimension of each
> quarter
> > > > > > of the cabbage – widths no greater than 1/4 of an inch,
> preferably less. Do
> > > > > > not dice or chop cabbage or throw it about impatiently.
> > > > > > At this point, I usually wash the sliced cabbage in a colander
> and
> > > > > > then dry it throughly – but then I'm the only one I know who
> does that.
> > > > > > 3. Use a mandoline to slice one-half (or more!) of an onion very
> > > > > > thinly. Or if you are truly skilled, slice it with a
> knife. Don't worry if
> > > > > > you cry into the onion it – it will improve the flavor.
> > > > > > 4.Two or three large sweet carrots – taste them first! –
> grated. If
> > > > > > you haven't got sweet carrots, leave them out. Consider very
> finely
> > > > > > julienned sweet red or yellow peppers as a possible alternative
> to carrots –
> > > > > > but much more work to do that
> > > > > > 5. Toss with dressing and let stand – an hour is ok, more is
> better.
> > > > > > In the fridge, of course.
> > > > > >
> > > > > > Basic dressings:
> > > > > > 1. Mayonnaise – If store bought check for taste and add dijon
> > > > > > mustard, some lemon or vinegar (apple cider vinegar, malt
> vinegar, rice
> > > > > > vinegar – not wine vinegar) – not too much!
> > > > > > You can add some white wine, very little, maybe a tablespoon.
> > > > > > Some white sugar – a scant teaspoon or less.
> > > > > > Fresh ground pepper. Me, I like a bit of hot sauce as well.
> > > > > > Salt, only after you have tossed the salad with the mayonnaise
> and
> > > > > > found it lacking in salt!
> > > > > >
> > > > > > 2. Oil (olive, walnut) and vinegar – some dijon mustard, fresh
> > > > > > ground pepper and salt, a teaspoon or less of sugar, to
> taste,shaken (not
> > > > > > stirred),. Not too much salt! Add some hot sauce – without
> garlic!
> > > > > >
> > > > > > 3. Soy sauce, walnut or other light oil, some toasted sesame
> oil, a
> > > > > > little sugar, rice vinegar and hot stuff – no garlic.
> > > > > >
> > > > > > Enhancers
> > > > > > 1. Curry added to the mayonnaise- to taste. Bump up the sugar,
> > > > > > mustard and hot stuff a bit.
> > > > > > 2. Caraway seeds- for those who must have them.
> > > > > > 3. Ground cumin added to the mayonnaise, in small quantities
> only.
> > > > > > 4. Cilantro, leaves only, finely sliced. Some people like
> > > > > > parsley…some don't
> > > > > > 5. Golden seedless raisins
> > > > > > 6. Finely julienned tart green apples
> > > > > > 7. For the truly adventurous, some nuoc mam or other type of
> > > > > > fermented fish oil and bump up the vinegar, hot sauce and sugar
> a bit. Yes,
> > > > > > you do develop a taste for it! Just keep it off your hands…
> > > > > > et cetera
> > > > > > Let's face it, there are tons of possibilities. The only true
> > > > > > prohibition (to my narrow mind) is against the use of garlic –
> and that's
> > > > > > coming from a garlic lover.
> > > > > > Let's hear some more recipes.
> > > > > > Herb
> > > > > >
> > > > > >
> > > > > >
> > > > > > On 10/10/07, Bob Morgen wrote:
> > > > > > >
> > > > > > > If Herb's theory were right, then we would have even finer
> cole
> > > > > > > slaw here in England. Some of our cabbages are the size of
> pumpkins. And
> > > > > > > about as tough on the outside.
> > > > > > >
> > > > > > > I will keep my opinion of English cole slaw brief.
> > > > > > >
> > > > > > > Garbage.
> > > > > > >
> > > > > > > Here is my recipe for perfect cole slaw, based on the one I
> used
> > > > > > > to make at the Wild Mountain Café in Mill Valley during my
> misspent youth:
> > > > > > >
> > > > > > > Mince an onion to near pureé status. Mix it into a cup of mayo
> and
> > > > > > > add a tsp of caraway seeds. Grate a carrot into it. Add just
> enough chopped
> > > > > > > cabbage (color irrelevant) to thin out the mayonnaise to a
> non-guilt level.
> > > > > > > Let it sit a couple of hours in the fridge. Eat.
> > > > > > >
> > > > > > > The English put cole slaw onto ham sandwiches. Nuff said.
> > > > > > >
> > > > > > > -Bob
> > > > > > >
> > > > > > > On 10/10/07, Libby Trudell wrote:
> > > > > > > >
> > > > > > > > That's one impressive lighthouse. Hope you are bearing up
> under
> > > > > > > > the heat –
> > > > > > > > we are actually having a light autumnal rain here at the
> > > > > > > > moment.
> > > > > > > >
> > > > > > > > —–Original Message—–
> > > > > > > > From: boogkb@tmo.blackberry.net [mailto:
> boogkb@tmo.blackberry.net
> > > > > > > > ]
> > > > > > > > Sent: Tuesday, October 09, 2007 4:01 PM
> > > > > > > > To: Vox; Boogs Sack
> > > > > > > > Subject: BSMA Kills Devil Hills
> > > > > > > >
> > > > > > > > 9 Oct.
> > > > > > > > Another scorching day with a spectacular ride up pea island
> and
> > > > > > > > bodie
> > > > > > > > island. Thousands of birds. Welcome center had good scopes.
> > > > > > > >
> > > > > > > > Lunch break in the beach town Nags Head.
> > > > > > > >
> > > > > > > > New record temp. Lucky us.
> > > > > > > >
> > > > > > > >
> > > > > > > > Cole Slaw. There must be a thousand variations on three
> basic
> > > > > > > > sauces. But
> > > > > > > > why is it that the Slaw is always best in the East?
> > > > > > > >
> > > > > > > > Another fine pound of perfect steamed local shrimp. Sigh.
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > >
> > > > > >
> > > > >
> > > >
> > >
>
>
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