Author Archives: boogkb

What makes a soup a chowder? You aren't going to like this but the answer is chunks and fat. Cream usually. Chowder is a rich fish soup. Manhattan clam chowder is really soup. The white stuff is chowder. Chowder is … Continue reading →

11 Oct. We are now out of the outer banks and in the dismal swamp. Its real name. Heading to Barco. The only place we found to stay for 90 plus miles is a B&B in Barco. Again a bit … Continue reading →

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 →