ggull wrote:

>
> Is that the Super88 in Brighton, MA? I never got them in the restaurant
> there, but the ones they have in the market (and all the pea-pod
> shoots/tendrils I've ever seen, raw or cooked in restaurant) don't seem a
> lot like what DC describes, an inch long without even full leaves. Instead,
> I see stems of considerable length (8 inches or more) with good size leaves
> and long curly 'tendrils'. It takes a lot of picking through and
> discarding to get something to cook that doesn't come out tough, which is
> why a Chinese friend told me they're so expensive in restaurant -- that
> plate you get may be the residue of a couple of pounds.


Yeah, that's the one. I go there at least twice a week for lunch, and some
shopping in the market. It does take a lot of raw greens to make a plate of
DaoMiu. It's like spinach, it shrinks down to nothing when cooked.


> Incidentally, if you're in the Boston area and can get to the farmers'
> markets, there's a great stand run by Hmong from out in Western Mass. They
> have a number of Asian greens, very nice quality (and washing is more a
> formality than necessity:-), and *cheap* compared to Super88. They have the
> best pea-pod tendrils I've seen, though nothing like the real fancy stuff
> described by DC. I catch them at the Arlington Center market, Wednesday
> afternoons (1:30 - ?6). I could ask where else they show up.

Hmmm, I might have to take off a Wednesday and check that out.
And stop at Toraya for lunch

--
Dan