On Sun, 28 Jun 2009 10:43:00 +1200, Miche >
wrote:

>In article >,
> "James Silverton" > wrote:
>
>> Cindy wrote on Sat, 27 Jun 2009 07:29:24 -0700:
>>
>> > Arugula is an epithet in our household. When something is too
>> > yuppie or pretentious, one of us will say, "That is just TOO
>> > arugula."
>>
>> Right on! I wonder if anyone else but me prefers the texture of, for
>> example, Iceberg to limp greens and reds? Tho' I don't mind including
>> some peppery things.
>
>No, you are not the only one. Iceberg is all about the texture, and I
>like its mild flavour as a background to stronger tastes.
>
>I also find a lot of other salad greens too bitter.
>
Well, I'm in the other camp. I love the other salad greens and can't
think of much that head lettuce is good for (I can't think of
*anything* at the moment). I don't think it makes a good tossed salad
and I don't like it on sandwiches either. I also don't like pouring a
glob of dressing directly onto my salad. I use about the same amount
of dressing that would be used to dress one individual salad to
pre-dress four. People are always amazed that I don't have a pool of
dressing in the bowl (but the leaves are well coated). That's the way
I like my restaurant salad to come to me also - pre-dressed and
tossed. In fact, I don't want my spaghetti served with a blob of
sauce sitting on top of naked noodles either. There's a pattern. If
you can tolerate a blob of something sitting on top of naked food,
you'll like everything I don't like.


--
I love cooking with wine.
Sometimes I even put it in the food.