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jes fixed up my half-a-batch o' beet greens. Used this recipe:
https://www.youtube.com/watch?v=A-gKSLLC2e0 They were quite good! I added a couple sprinkles of some off-the-shelf (OTS) balsamic vinegar. I still have half the amount, as the greens on the two bunches were HUGE (first time I ever got tired of cleaning "greens"). I may hafta buy more canning jars. ;) nb |
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On Monday, October 8, 2018 at 5:55:50 PM UTC-5, notbob wrote:
> > jes fixed up my half-a-batch o' beet greens. Used this recipe: > > https://www.youtube.com/watch?v=A-gKSLLC2e0 > > They were quite good! > > nb > Give me a hint of their taste, if you can. |
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On Mon, 8 Oct 2018 16:55:43 -0600, notbob wrote:
> jes fixed up my half-a-batch o' beet greens. Used this recipe: > > https://www.youtube.com/watch?v=A-gKSLLC2e0 > > They were quite good! > > I added a couple sprinkles of some off-the-shelf (OTS) balsamic vinegar. > I still have half the amount, as the greens on the two bunches were > HUGE (first time I ever got tired of cleaning "greens"). > > I may hafta buy more canning jars. ;) I may be in the minority here, but I sure ain't gonna watch 3.5 minute "recipe" when I could just look at a written recipe for 10 seconds (and still have plenty of time leftover to write this post). -sw |
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On Tuesday, October 9, 2018 at 9:38:51 PM UTC-5, notbob wrote:
> > On 10/8/2018 6:46 PM, wrote: > > > Give me a hint of their taste, if you can. > > They do NOT taste like Kale, if that's what you mean. I don't like kale. > > But, I LOVE greens! I cooked mine in a pat of browned sweet butter, 4 > med garlic cloves, loosely chopped, cooked on med heat in an enameled > skillet. I added a light sprinkle of salt. Very tasty > > They tasted kinda sweet, like collard greens or chard, not as "peppery" > as mustard greens, I'd go so far as to call 'em my favorite. ;) > > nb > Ok, thanks! But garlic pretty much makes everything tasty. :-) |
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I think mustard greens are very mild flavored.
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On 10/11/2018 9:49 AM, Gary wrote:
> > PS - Speaking of worthless leaves...KALE. Since the recent > discussion about kale, I actually bought a bunch and am going to > cook them today. No recipe this time, I'm going to use them in a > soup. That should work. I only bought some because I learned they > are a "super food" as far as nutrition goes. Hey, I'm willing to > try and learn something new. > Be sure to trim the leaves away from the tough stems and discard them. They're useless compost. Finely chop the kale leaves before you add it to the soup. Kale tends to be pretty tough. I used to buy kale for my lovebird. She loved it. Me, not so much. Jill |
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"Gary" wrote in message ... PS - Speaking of worthless leaves...KALE. Since the recent discussion about kale, I actually bought a bunch and am going to cook them today. No recipe this time, I'm going to use them in a soup. That should work. I only bought some because I learned they are a "super food" as far as nutrition goes. Hey, I'm willing to try and learn something new. == D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking they get is a light steaming. |
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On 10/11/2018 1:34 PM, Ophelia wrote:
> > > "Gary"Â* wrote in message ... > > > > PS - Speaking of worthless leaves...KALE. Since the recent > discussion about kale, I actually bought a bunch and am going to > cook them today.Â* No recipe this time, I'm going to use them in a > soup. That should work. I only bought some because I learned they > are a "super food" as far as nutrition goes. Hey, I'm willing to > try and learn something new. > > == > > D loves the Kale, 'Cavolo Nero' I grow just for him.Â* The only cooking > they get is a light steaming. > > I saw on some cooking show on Public Broadcasting, trim the tough stems away and then finely chop the leaves. Saute them in a little oil and butter along with several smashed cloves of garlic. I doubt that will make me like kale but it did look pretty. :) Jill |
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Ophelia wrote:
> > > "Gary" wrote in message ... > > > > PS - Speaking of worthless leaves...KALE. Since the recent > discussion about kale, I actually bought a bunch and am going to > cook them today. No recipe this time, I'm going to use them in a > soup. That should work. I only bought some because I learned they > are a "super food" as far as nutrition goes. Hey, I'm willing to > try and learn something new. > > == > > D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking > they get is a light steaming. > > I never ate Kale, that I know of. But I'll always remember my grandmother Bailey. Sometimes when I asked her "whats for supper granny?" ... She would answer "Cold kale and calf shit." LOL |
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On 10/11/2018 12:55 PM, jmcquown wrote:
> On 10/11/2018 1:34 PM, Ophelia wrote: >> >> >> "Gary"Â* wrote in message ... >> >> >> >> PS - Speaking of worthless leaves...KALE. Since the recent >> discussion about kale, I actually bought a bunch and am going to >> cook them today.Â* No recipe this time, I'm going to use them in a >> soup. That should work. I only bought some because I learned they >> are a "super food" as far as nutrition goes. Hey, I'm willing to >> try and learn something new. >> >> == >> >> D loves the Kale, 'Cavolo Nero' I grow just for him.Â* The only cooking >> they get is a light steaming. >> >> > I saw on some cooking show on Public Broadcasting, trim the tough stems > away and then finely chop the leaves.Â* Saute them in a little oil and > butter along with several smashed cloves of garlic.Â* I doubt that will > make me like kale but it did look pretty. :) > > Jill Unless they are super tough, I chop the separated stems from kale and other greens and cook them with onions and garlic and other aromatics for soups and stews. I either use them in the same dish as the greens or save them for a different dish, depending on how I am using the greens. They add a nice flavor to a dish. |
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Hanky Panky Rogers wrote:
>Ophelia wrote: >> "Gary" wrote: >> >> PS - Speaking of worthless leaves...KALE. Since the recent >> discussion about kale, I actually bought a bunch and am going to >> cook them today. No recipe this time, I'm going to use them in a >> soup. That should work. I only bought some because I learned they >> are a "super food" as far as nutrition goes. Hey, I'm willing to >> try and learn something new. == >> >> D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking >> they get is a light steaming. >> >I never ate Kale, that I know of. But I'll always remember my >grandmother Bailey. Sometimes when I asked her "whats for supper >granny?" ... She would answer "Cold kale and calf shit." And granny squeezed your head for the calf shit after she sucked your widdle pecker dry. LOL-LOL I bet your granny had huge bosoms like Hereford cow udders... Popeye knew your granny very intimately. |
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"Hank Rogers" wrote in message ... Ophelia wrote: > > > "Gary" wrote in message ... > > > > PS - Speaking of worthless leaves...KALE. Since the recent > discussion about kale, I actually bought a bunch and am going to > cook them today. No recipe this time, I'm going to use them in a > soup. That should work. I only bought some because I learned they > are a "super food" as far as nutrition goes. Hey, I'm willing to > try and learn something new. > > == > > D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking > they get is a light steaming. > > I never ate Kale, that I know of. But I'll always remember my grandmother Bailey. Sometimes when I asked her "whats for supper granny?" ... She would answer "Cold kale and calf shit." LOL == Oh dear .... |
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"dejamos" wrote in message ... On 10/11/2018 12:55 PM, jmcquown wrote: > On 10/11/2018 1:34 PM, Ophelia wrote: >> >> >> "Gary" wrote in message ... >> >> >> >> PS - Speaking of worthless leaves...KALE. Since the recent >> discussion about kale, I actually bought a bunch and am going to >> cook them today. No recipe this time, I'm going to use them in a >> soup. That should work. I only bought some because I learned they >> are a "super food" as far as nutrition goes. Hey, I'm willing to >> try and learn something new. >> >> == >> >> D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking >> they get is a light steaming. >> >> > I saw on some cooking show on Public Broadcasting, trim the tough stems > away and then finely chop the leaves. Saute them in a little oil and > butter along with several smashed cloves of garlic. I doubt that will > make me like kale but it did look pretty. :) > > Jill Unless they are super tough, I chop the separated stems from kale and other greens and cook them with onions and garlic and other aromatics for soups and stews. I either use them in the same dish as the greens or save them for a different dish, depending on how I am using the greens. They add a nice flavor to a dish. == I only cook baby leaves. He doesn't like them when they are mature, which is why I can't buy it in the shops. |
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On Thu, 11 Oct 2018 17:31:35 -0500, Hank Rogers >
wrote: >Ophelia wrote: >> >> >> "Gary" wrote in message ... >> >> >> >> PS - Speaking of worthless leaves...KALE. Since the recent >> discussion about kale, I actually bought a bunch and am going to >> cook them today. No recipe this time, I'm going to use them in a >> soup. That should work. I only bought some because I learned they >> are a "super food" as far as nutrition goes. Hey, I'm willing to >> try and learn something new. >> >> == >> >> D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking >> they get is a light steaming. >> >> >I never ate Kale, that I know of. But I'll always remember my >grandmother Bailey. Sometimes when I asked her "whats for supper >granny?" ... She would answer "Cold kale and calf shit." > >LOL That goes to show that kale makes everything you have with it, taste good. |
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Kale has more lutein for our eyes and more vit K than other greens.
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On Fri, 12 Oct 2018 03:29:59 -0700 (PDT), wrote:
>Kale has more lutein for our eyes and more vit K than other greens. My eye doc said the darker green the veggie, the better for your eyes. |
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On 10/12/2018 2:03 AM, Brice wrote:
> That goes to show that kale makes everything you have with it, taste > good. IOW, kale tastes so bad, everything else tastes good, in comparison. I never had "fried" greens until trying the beet greens. Could kale actually taste good? (somehow, I doubt it) ;) nb |
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notbob wrote:
> > On 10/12/2018 2:03 AM, Brice wrote: > > > That goes to show that kale makes everything you have with it, taste > > good. > > IOW, kale tastes so bad, everything else tastes good, in comparison. > > I never had "fried" greens until trying the beet greens. Could kale > actually taste good? (somehow, I doubt it) ;) > > nb I just made some soup with it yesterday and added quite a bit of kale. As I depended on all the ingredients to add the flavor (no spice or herbs added), I could taste the kale. It's very good, imo. Seems it gets a bad rep. I like it and will continue to use it. Next batch, I'll steam it then fry with EVOO and garlic like I do often with spinach. |
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"notbob" wrote in message ... On 10/12/2018 2:03 AM, Brice wrote: > That goes to show that kale makes everything you have with it, taste > good. IOW, kale tastes so bad, everything else tastes good, in comparison. I never had "fried" greens until trying the beet greens. Could kale actually taste good? (somehow, I doubt it) ;) nb == Try the baby leaves. I don't like them at all, but I grow them for D. He doesn't like the big leaves either ... to strong. |
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On Fri, 12 Oct 2018 coltwvu wrote:
> >Kale has more lutein for our eyes and more vit K than other greens. I eat lots of kale, gives me x-ray vision for ogling the ladies. ;) |
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On Fri, 12 Oct 2018 17:51:43 GMT, "l not -l" > wrote:
> >On 12-Oct-2018, Wayne Boatwright > wrote: > >> On Fri 12 Oct 2018 09:04:52a, l not -l told us... >> >> > >> > On 12-Oct-2018, wrote: >> > >> >> Kale has more lutein for our eyes and more vit K than other >> >> greens. >> > I don't think those nutrients do one much good if left on the >> > plate 'cause they ain't tasty eats. I'll take a double helping of >> > the other varieties, especially turnip and mustard greens. >> > >> >> I'll bet that kale will be a passing fancy. Most people would >> secretly agree that it really doesn't taste very good. In fact, >> they go to a great deal of trouble to disguise it. I'll also take a >> double helping of turnip, mustard, or collard greens instead. >I may be mistaken; but, I seem to recall that once upon a time in the 60s, >the IGA store used curly kale in the meat case as "decoration". It was >pushed to the "front" of the case, just behind the glass, to hide the coils >and metal bits of the meat case, to better showcase the meat behind it. >Later, it was replaced by some plastic stuff with a similar look. That >might be a good future use 'cause, IMO, curly leaf does look nice. 8-) I once bought a large head of curly leaf kale from a local farm stand. Rinsed it a bit, cut away the core to separate the leaves, and tossed it in a pot of simmering water. After ten minutes had a look and there were like 100 green caterpiller looking things floating. |
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On 2018-10-12 1:51 PM, l not -l wrote:
> > I may be mistaken; but, I seem to recall that once upon a time in the 60s, > the IGA store used curly kale in the meat case as "decoration". It was > pushed to the "front" of the case, just behind the glass, to hide the coils > and metal bits of the meat case, to better showcase the meat behind it. > Later, it was replaced by some plastic stuff with a similar look. That > might be a good future use 'cause, IMO, curly leaf does look nice. 8-) > I remember when they used to use parsley like that. |
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On Fri, 12 Oct 2018 09:35:24 -0400, Gary > wrote:
>notbob wrote: >> >> On 10/12/2018 2:03 AM, Brice wrote: >> >> > That goes to show that kale makes everything you have with it, taste >> > good. >> >> IOW, kale tastes so bad, everything else tastes good, in comparison. >> >> I never had "fried" greens until trying the beet greens. Could kale >> actually taste good? (somehow, I doubt it) ;) >> >> nb > >I just made some soup with it yesterday and added quite a bit of >kale. As I depended on all the ingredients to add the flavor (no >spice or herbs added), I could taste the kale. It's very good, >imo. Seems it gets a bad rep. I like it and will continue to use >it. Next batch, I'll steam it then fry with EVOO and garlic like >I do often with spinach. I sometimes use kale rather than cabbage for a sweet (raisons) and sour (lemon) soup. It's pretty much the recipe I use for stuffed cabbage however it's a combo, soup and stuffed cabage all in one pot and with the same time and less effort. I don't use onions or garlic, and any beef cut will work, use short ribs or flanken if you can find it, otherwise chuck works, even top round. Similar to but not the recipe I use... I really never use an actual recipe, but this is a guide, I use raisins rather than sugar: https://www.crecipe.com/recipe/137152 |
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On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith wrote:
> On 2018-10-12 1:51 PM, l not -l wrote: > > > > I may be mistaken; but, I seem to recall that once upon a time in the 60s, > > the IGA store used curly kale in the meat case as "decoration". It was > > pushed to the "front" of the case, just behind the glass, to hide the coils > > and metal bits of the meat case, to better showcase the meat behind it. > > Later, it was replaced by some plastic stuff with a similar look. That > > might be a good future use 'cause, IMO, curly leaf does look nice. 8-) > > > I remember when they used to use parsley like that. Yeah, but when kale garnish comes back to the kitchen you can put it through the Hobart and use it again. ;) Cindy Hamilton |
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"Cindy Hamilton" wrote in message ... On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith wrote: > On 2018-10-12 1:51 PM, l not -l wrote: > > > > I may be mistaken; but, I seem to recall that once upon a time in the > > 60s, > > the IGA store used curly kale in the meat case as "decoration". It was > > pushed to the "front" of the case, just behind the glass, to hide the > > coils > > and metal bits of the meat case, to better showcase the meat behind it. > > Later, it was replaced by some plastic stuff with a similar look. That > > might be a good future use 'cause, IMO, curly leaf does look nice. 8-) > > > I remember when they used to use parsley like that. Yeah, but when kale garnish comes back to the kitchen you can put it through the Hobart and use it again. ;) Cindy Hamilton == Hobart? |
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On Saturday, October 13, 2018 at 6:47:32 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message > ... > > On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith wrote: > > On 2018-10-12 1:51 PM, l not -l wrote: > > > > > > I may be mistaken; but, I seem to recall that once upon a time in the > > > 60s, > > > the IGA store used curly kale in the meat case as "decoration". It was > > > pushed to the "front" of the case, just behind the glass, to hide the > > > coils > > > and metal bits of the meat case, to better showcase the meat behind it. > > > Later, it was replaced by some plastic stuff with a similar look. That > > > might be a good future use 'cause, IMO, curly leaf does look nice. 8-) > > > > > I remember when they used to use parsley like that. > > Yeah, but when kale garnish comes back to the kitchen you can put it > through the Hobart and use it again. ;) > > Cindy Hamilton > > == > > Hobart? Commercial-kitchen dishwasher. Hobart is the largest manufacturer, and kitchen staff just tend to call it "the Hobart". Here's a big one: <https://www.warehouserestaurantdeals.com/products/hobart-crs86a-conveyor-dishwasher> Cindy Hamilton |
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"Cindy Hamilton" wrote in message ... On Saturday, October 13, 2018 at 6:47:32 AM UTC-4, Ophelia wrote: > "Cindy Hamilton" wrote in message > ... > > On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith wrote: > > On 2018-10-12 1:51 PM, l not -l wrote: > > > > > > I may be mistaken; but, I seem to recall that once upon a time in the > > > 60s, > > > the IGA store used curly kale in the meat case as "decoration". It > > > was > > > pushed to the "front" of the case, just behind the glass, to hide the > > > coils > > > and metal bits of the meat case, to better showcase the meat behind > > > it. > > > Later, it was replaced by some plastic stuff with a similar look. > > > That > > > might be a good future use 'cause, IMO, curly leaf does look nice. > > > 8-) > > > > > I remember when they used to use parsley like that. > > Yeah, but when kale garnish comes back to the kitchen you can put it > through the Hobart and use it again. ;) > > Cindy Hamilton > > == > > Hobart? Commercial-kitchen dishwasher. Hobart is the largest manufacturer, and kitchen staff just tend to call it "the Hobart". Here's a big one: <https://www.warehouserestaurantdeals.com/products/hobart-crs86a-conveyor-dishwasher> Cindy Hamilton == Thank you! Boy that is a huge one:)) |
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On Sat, 13 Oct 2018 Ophelia wrote:
>"Cindy Hamilton" wrote: >On Saturday, October 13, 2018 Ophelia wrote: >> "Cindy Hamilton" wrote: > >Here's a big one: > >Thank you! Boy that is a huge one:)) > >+1 Thank you, gals. ;) Hobart manufactures a lot more huge commercial kitchen stuff than dishwashers. https://www.hobartcorp.com/ |
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wrote in message ... On Sat, 13 Oct 2018 Ophelia wrote: >"Cindy Hamilton" wrote: >On Saturday, October 13, 2018 Ophelia wrote: >> "Cindy Hamilton" wrote: > >Here's a big one: > >Thank you! Boy that is a huge one:)) > >+1 Thank you, gals. ;) Hobart manufactures a lot more huge commercial kitchen stuff than dishwashers. https://www.hobartcorp.com/ == Hmm NOW WHY would I reply to myself with a +1 ?? LOL |
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On Saturday, October 13, 2018 at 10:25:33 AM UTC-5, Sheldon wrote:
> On Sat, 13 Oct 2018 Ophelia wrote: > >"Cindy Hamilton" wrote: > >On Saturday, October 13, 2018 Ophelia wrote: > >> "Cindy Hamilton" wrote: > > > >Here's a big one: > > > >Thank you! Boy that is a huge one:)) > > > >+1 > > Thank you, gals. ;) > > Hobart manufactures a lot more huge > commercial kitchen stuff than dishwashers. > https://www.hobartcorp.com/ Oh yes they did!! We had YUGE Hobart bowl mixers! When I worked in the bakeries whenever I mix something in by hand I'd say it said Hobart on my arm! :-) Kitchenaid was the home version of kitchen equipment made by Hobart. It's probably all made in China now! :-( John Kuthe... |
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On Saturday, October 13, 2018 at 10:37:26 AM UTC-5, John Kuthe wrote:
> > Kitchenaid was the home version of kitchen equipment made by Hobart. > > It's probably all made in China now! :-( > > John Kuthe€¦ > Nope. |
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On Sat, 13 Oct 2018 17:46:26 -0000 (UTC), Wayne Boatwright
> wrote: >On Sat 13 Oct 2018 05:31:44a, Ophelia told us... > >> >> >> "Cindy Hamilton" wrote in message >> ... >> >> On Saturday, October 13, 2018 at 6:47:32 AM UTC-4, Ophelia wrote: >>> >>> Hobart? >> >> Commercial-kitchen dishwasher. Hobart is the largest >> manufacturer, and kitchen staff just tend to call it "the Hobart". >> >> Here's a big one: >> >> <https://www.warehouserestaurantdeals...bart-crs86a-co >> nveyor-dishwasher> >> >> Cindy Hamilton >> >> == >> >> Thank you! Boy that is a huge one:)) >> >> > >Aw, you probably say that to all the boys! lol |
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"Wayne Boatwright" wrote in message 15.223... On Sat 13 Oct 2018 05:31:44a, Ophelia told us... > > > "Cindy Hamilton" wrote in message > ... > > On Saturday, October 13, 2018 at 6:47:32 AM UTC-4, Ophelia wrote: >> "Cindy Hamilton" wrote in message >> ... >> >> On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith >> wrote: >> > On 2018-10-12 1:51 PM, l not -l wrote: >> > > >> > > I may be mistaken; but, I seem to recall that once upon a >> > > time in the 60s, the IGA store used curly kale in the meat >> > > case as "decoration". It was pushed to the "front" of the >> > > case, just behind the glass, to hide the coils and metal bits >> > > of the meat case, to better showcase the meat behind it. >> > > Later, it was replaced by some plastic stuff with a similar >> > > look. That might be a good future use 'cause, IMO, curly leaf >> > > does look nice. 8-) >> > > >> > I remember when they used to use parsley like that. >> >> Yeah, but when kale garnish comes back to the kitchen you can put >> it through the Hobart and use it again. ;) >> >> Cindy Hamilton >> >> == >> >> Hobart? > > Commercial-kitchen dishwasher. Hobart is the largest > manufacturer, and kitchen staff just tend to call it "the Hobart". > > Here's a big one: > > <https://www.warehouserestaurantdeals...bart-crs86a-co > nveyor-dishwasher> > > Cindy Hamilton > > == > > Thank you! Boy that is a huge one:)) > > Aw, you probably say that to all the boys! == THWAP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! |
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