Politics for Pros- moderated Message Board

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Politics : Politics for Pros- moderated

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next

To: Nadine Carroll who wrote (231447)	12/13/2007 1:33:59 PM
From: Neeka	Read Replies (1) of 793587

Seems like the only way Italians serve vegetables is steamed al dente' or sauced till mushy. The French do a much better job, but my experience with French food is limited. The Asians really know how to treat vegetables, but over sauce too imo. I'm getting in to some exotics like Endive, Celeriac, Leek and Jicama, Bok Choy and some Sea vegetables. Also never did much with leafs, but starting to cook with them. Then there is the squash family which is most diverse imo. All of my experimentation is done with fresh, seasonal vegetables. Wiki has a great list of vegetables: en.wikipedia.org This is a good reference too: foodsubs.com

Report TOU Violation

Share This Post

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next