Monthly Archives: October 2007

Omigosh, folks–the dreaded brussels sprouts are back! (lurking behind the kohlrabi). Some of you were participants in that heated discussion some months back. Here are a few more tidbits from the Wikipedia (below)–maybe we should revive the Kohlrabi festival? BTW-George: … Continue reading →

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., … Continue reading →

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 Read and post comments | … Continue reading →

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 … Continue reading →

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 … Continue reading →

Not Miracle Whip – that's "salad dressing" and it is eschewed by all but the most culinarily challenged. Definitely fits w/ the Brits tastebuds… On 10/11/07, Bob Morgen wrote: > > So the South rises again with its culinary contribution … Continue reading →

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 … Continue reading →

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 … Continue reading →

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, … Continue reading →

>Is it okay to use Napa cabbage I've never done it and there is only one way to find out! But, as Herb correctly points out, California cabbage is wimpy, and Napa cabbage the wimpiest of all. Just bought some … Continue reading →