I remember telling my mom when I was a kid that I didn't like Romaine
because it was bitter. She told me that it wasn't. We only ever bought
Iceberg at home and I grew leaf lettuce. I'd had Romaine in a restaurant.
But after that, the restaurant salads were not bitter so I though maybe it
was something else causing the bitterness. Until now.

I've been getting boxes of organic produce from Full Circle Farms. The
Romaine we had tonight and last night was fine but the stuff in the two
shipments prior was so bitter that I didn't want to eat it. Only difference
I could see was that the bitter stuff was in bigger/'longer heads. So...

Does anyone know what causes the bitterness?

"Julie Bove" wrote in message news
I remember telling my mom when I was a kid that I didn't like Romaine
because it was bitter. She told me that it wasn't. We only ever bought
Iceberg at home and I grew leaf lettuce. I'd had Romaine in a restaurant.
But after that, the restaurant salads were not bitter so I though maybe it
was something else causing the bitterness. Until now.

I've been getting boxes of organic produce from Full Circle Farms. The
Romaine we had tonight and last night was fine but the stuff in the two
shipments prior was so bitter that I didn't want to eat it. Only difference
I could see was that the bitter stuff was in bigger/'longer heads. So...

Does anyone know what causes the bitterness?

==

Can't help with Romaine but it seems Cavolo Nero is similar

D. loves it but only the baby leaves, so I have to grow it for him. The
full grown ones I can buy, he says are bitter.

Julie Bove > wrote:
> I remember telling my mom when I was a kid that I didn't like Romaine
> because it was bitter. She told me that it wasn't. We only ever bought
> Iceberg at home and I grew leaf lettuce. I'd had Romaine in a restaurant.
> But after that, the restaurant salads were not bitter so I though maybe it
> was something else causing the bitterness. Until now.
>
> I've been getting boxes of organic produce from Full Circle Farms. The
> Romaine we had tonight and last night was fine but the stuff in the two
> shipments prior was so bitter that I didn't want to eat it. Only difference
> I could see was that the bitter stuff was in bigger/'longer heads. So...
>
> Does anyone know what causes the bitterness?
>
>

Bolting causes bitter lettuce, which is generally caused by high temps and
lack of water.

Julie Bove wrote:
>
> I've been getting boxes of organic produce from Full Circle Farms. The
> Romaine we had tonight and last night was fine but the stuff in the two
> shipments prior was so bitter that I didn't want to eat it. Only difference
> I could see was that the bitter stuff was in bigger/'longer heads. So...
>
> Does anyone know what causes the bitterness?

Consider that your bitter "organic romaine" might not be so good.
Lots of recalls lately with packaged things like lettuce.

That said, I've rarely used romaine. I only use lettuce for
salads and sandwiches and both times, I like lettuce for the
crunch-factor. Iceberg does the trick well. Romaine is only
chosen here if no good iceberg available. Even then, I only use
the bottom part that's crunchy. The soft leaves are like eating
grass to me and not something I care for. It doesn't help a salad
or sandwiches for me.

I personally wouldn't eat any lettuce that tastes bitter.

"Jinx the Minx" > wrote in message
news
> Julie Bove > wrote:
>> I remember telling my mom when I was a kid that I didn't like Romaine
>> because it was bitter. She told me that it wasn't. We only ever bought
>> Iceberg at home and I grew leaf lettuce. I'd had Romaine in a restaurant.
>> But after that, the restaurant salads were not bitter so I though maybe
>> it
>> was something else causing the bitterness. Until now.
>>
>> I've been getting boxes of organic produce from Full Circle Farms. The
>> Romaine we had tonight and last night was fine but the stuff in the two
>> shipments prior was so bitter that I didn't want to eat it. Only
>> difference
>> I could see was that the bitter stuff was in bigger/'longer heads. So...
>>
>> Does anyone know what causes the bitterness?
>>
>>
>
> Bolting causes bitter lettuce, which is generally caused by high temps and
> lack of water.

Thanks!

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I've been getting boxes of organic produce from Full Circle Farms. The
>> Romaine we had tonight and last night was fine but the stuff in the two
>> shipments prior was so bitter that I didn't want to eat it. Only
>> difference
>> I could see was that the bitter stuff was in bigger/'longer heads. So...
>>
>> Does anyone know what causes the bitterness?
>
> Consider that your bitter "organic romaine" might not be so good.
> Lots of recalls lately with packaged things like lettuce.
>
> That said, I've rarely used romaine. I only use lettuce for
> salads and sandwiches and both times, I like lettuce for the
> crunch-factor. Iceberg does the trick well. Romaine is only
> chosen here if no good iceberg available. Even then, I only use
> the bottom part that's crunchy. The soft leaves are like eating
> grass to me and not something I care for. It doesn't help a salad
> or sandwiches for me.
>
> I personally wouldn't eat any lettuce that tastes bitter.

It's not packaged. It's the whole head. Iceberg has no nutritional value but
I do like it on tacos and such.

On Thu, 01 Nov 2018 10:26:57 -0500, Gary wrote:

> That said, I've rarely used romaine. I only use lettuce for
> salads and sandwiches and both times, I like lettuce for the
> crunch-factor. Iceberg does the trick well. Romaine is only
> chosen here if no good iceberg available. Even then, I only use
> the bottom part that's crunchy. The soft leaves are like eating
> grass to me and not something I care for. It doesn't help a salad
> or sandwiches for me.

I only buy romaine hearts. Costco has the heart-iest (less green,
more crunch) romaine hearts, but the grocery store's 3-pack is
working better for me thqn the 6-packs at Costco (last two bags
prematurely rottened).

I ordered a romaine salad at a pizza place a few months ago and I'd
been eating the hearts for so long I forgot that romaine in its
default form kinda sucks. This salad was all green and no crunch -
not a crisp stem in sight. Now I know where all the non-hearts go.

You can see bitterness in romaine lettuce stems if you cut them and
white stuff oozes out. That same white stuff turns pinkish on the
cut stem of iceberg, so choosing iceberg with the least pink cut end
is a good indicator of freshness and least likely to be better.

-sw

On Thu, 1 Nov 2018 21:25:29 -0700, Julie Bove wrote:

> It's not packaged. It's the whole head. Iceberg has no nutritional value but
> I do like it on tacos and such.

If you buy iceberg from outside the Boverse, it's has only slightly
less nutrients than Romaine. You don't eat any lettuce's with the
expectation of significant nutritional value,.

-sw

On Fri, 2 Nov 2018 01:19:15 -0500, Sqwertz >
wrote:

>On Thu, 01 Nov 2018 10:26:57 -0500, Gary wrote:
>
>> That said, I've rarely used romaine. I only use lettuce for
>> salads and sandwiches and both times, I like lettuce for the
>> crunch-factor. Iceberg does the trick well. Romaine is only
>> chosen here if no good iceberg available. Even then, I only use
>> the bottom part that's crunchy. The soft leaves are like eating
>> grass to me and not something I care for. It doesn't help a salad
>> or sandwiches for me.
>
>I only buy romaine hearts. Costco has the heart-iest (less green,
>more crunch) romaine hearts, but the grocery store's 3-pack is
>working better for me thqn the 6-packs at Costco (last two bags
>prematurely rottened).
>
>I ordered a romaine salad at a pizza place a few months ago and I'd
>been eating the hearts for so long I forgot that romaine in its
>default form kinda sucks. This salad was all green and no crunch -
>not a crisp stem in sight. Now I know where all the non-hearts go.
>
>You can see bitterness in romaine lettuce stems if you cut them and
>white stuff oozes out. That same white stuff turns pinkish on the
>cut stem of iceberg, so choosing iceberg with the least pink cut end
>is a good indicator of freshness and least likely to be better.
>
>-sw

It's funny. The salad gurus told us that iceberg was of no value
nutritionally, was kinda low class and anybody who knew anything
didn't eat iceberg. The same gurus told us all about various
vinegars, esp. balsamic and the very good oils we needed (very good
olive oil only please). Just recently, on different occasions,
different shows I've heard a cook or chef remark that salads just
don't taste as good as they used to. They were wondering what the
heck was wrong with red wine vinegar and why didn't anybody like
iceberg lettuce with all that nice cool, juicy crunch?
I had just recently decided to go back to iceberg and red wine
vinegar. I was telling my daughter about it and she said that she had
recently switched as well.
The old basics still work. ;-)
I'm running for cover now because of my unpopular view.
Janet US

"U.S. Janet B." wrote in message
...

On Fri, 2 Nov 2018 01:19:15 -0500, Sqwertz >
wrote:

>On Thu, 01 Nov 2018 10:26:57 -0500, Gary wrote:
>
>> That said, I've rarely used romaine. I only use lettuce for
>> salads and sandwiches and both times, I like lettuce for the
>> crunch-factor. Iceberg does the trick well. Romaine is only
>> chosen here if no good iceberg available. Even then, I only use
>> the bottom part that's crunchy. The soft leaves are like eating
>> grass to me and not something I care for. It doesn't help a salad
>> or sandwiches for me.
>
>I only buy romaine hearts. Costco has the heart-iest (less green,
>more crunch) romaine hearts, but the grocery store's 3-pack is
>working better for me thqn the 6-packs at Costco (last two bags
>prematurely rottened).
>
>I ordered a romaine salad at a pizza place a few months ago and I'd
>been eating the hearts for so long I forgot that romaine in its
>default form kinda sucks. This salad was all green and no crunch -
>not a crisp stem in sight. Now I know where all the non-hearts go.
>
>You can see bitterness in romaine lettuce stems if you cut them and
>white stuff oozes out. That same white stuff turns pinkish on the
>cut stem of iceberg, so choosing iceberg with the least pink cut end
>is a good indicator of freshness and least likely to be better.
>
>-sw

It's funny. The salad gurus told us that iceberg was of no value
nutritionally, was kinda low class and anybody who knew anything
didn't eat iceberg. The same gurus told us all about various
vinegars, esp. balsamic and the very good oils we needed (very good
olive oil only please). Just recently, on different occasions,
different shows I've heard a cook or chef remark that salads just
don't taste as good as they used to. They were wondering what the
heck was wrong with red wine vinegar and why didn't anybody like
iceberg lettuce with all that nice cool, juicy crunch?
I had just recently decided to go back to iceberg and red wine
vinegar. I was telling my daughter about it and she said that she had
recently switched as well.
The old basics still work. ;-)
I'm running for cover now because of my unpopular view.
Janet US

====

No need to do that) I never changed because we prefer iceberg)

I don't care what gurus say. My money, my choice .. unless they want to
start paying for our food <g>

You done good kid ;p *applause*

On Friday, November 2, 2018 at 9:39:31 AM UTC-4, U.S. Janet B. wrote:

> It's funny. The salad gurus told us that iceberg was of no value
> nutritionally, was kinda low class and anybody who knew anything
> didn't eat iceberg. The same gurus told us all about various
> vinegars, esp. balsamic and the very good oils we needed (very good
> olive oil only please). Just recently, on different occasions,
> different shows I've heard a cook or chef remark that salads just
> don't taste as good as they used to. They were wondering what the
> heck was wrong with red wine vinegar and why didn't anybody like
> iceberg lettuce with all that nice cool, juicy crunch?
> I had just recently decided to go back to iceberg and red wine
> vinegar. I was telling my daughter about it and she said that she had
> recently switched as well.
> The old basics still work. ;-)
> I'm running for cover now because of my unpopular view.
> Janet US

Everybody's taste is different. I like romaine; I've preferred it to
iceberg for years. I don't mind iceberg, especially if the salad doesn't
have those nasty, white, hard, stemmy bits in it.

I also like various vinegars. Red wine, white wine, balsamic, sherry,
rice wine, cider: they all have a place in my repertoire. Likewise
lemon juice and lime juice. No need to stick with just one.

Generally extra-virgin olive oil, except for one Asian-style dressing
where I use neutral vegetable oil. My preference. I've toyed with
the idea of walnut oil or avocado oil, but as you said, the old basics
still work well.

No need to eschew anything just because someone tells you to. No need
to embrace anything, likewise.

Cindy Hamilton

"Ophelia" > wrote in message
...
>
>
> "U.S. Janet B." wrote in message
> ...
>
> On Fri, 2 Nov 2018 01:19:15 -0500, Sqwertz >
> wrote:
>
>>On Thu, 01 Nov 2018 10:26:57 -0500, Gary wrote:
>>
>>> That said, I've rarely used romaine. I only use lettuce for
>>> salads and sandwiches and both times, I like lettuce for the
>>> crunch-factor. Iceberg does the trick well. Romaine is only
>>> chosen here if no good iceberg available. Even then, I only use
>>> the bottom part that's crunchy. The soft leaves are like eating
>>> grass to me and not something I care for. It doesn't help a salad
>>> or sandwiches for me.
>>
>>I only buy romaine hearts. Costco has the heart-iest (less green,
>>more crunch) romaine hearts, but the grocery store's 3-pack is
>>working better for me thqn the 6-packs at Costco (last two bags
>>prematurely rottened).
>>
>>I ordered a romaine salad at a pizza place a few months ago and I'd
>>been eating the hearts for so long I forgot that romaine in its
>>default form kinda sucks. This salad was all green and no crunch -
>>not a crisp stem in sight. Now I know where all the non-hearts go.
>>
>>You can see bitterness in romaine lettuce stems if you cut them and
>>white stuff oozes out. That same white stuff turns pinkish on the
>>cut stem of iceberg, so choosing iceberg with the least pink cut end
>>is a good indicator of freshness and least likely to be better.
>>
>>-sw
>
> It's funny. The salad gurus told us that iceberg was of no value
> nutritionally, was kinda low class and anybody who knew anything
> didn't eat iceberg. The same gurus told us all about various
> vinegars, esp. balsamic and the very good oils we needed (very good
> olive oil only please). Just recently, on different occasions,
> different shows I've heard a cook or chef remark that salads just
> don't taste as good as they used to. They were wondering what the
> heck was wrong with red wine vinegar and why didn't anybody like
> iceberg lettuce with all that nice cool, juicy crunch?
> I had just recently decided to go back to iceberg and red wine
> vinegar. I was telling my daughter about it and she said that she had
> recently switched as well.
> The old basics still work. ;-)
> I'm running for cover now because of my unpopular view.
> Janet US
>
> ====
>
> No need to do that) I never changed because we prefer iceberg)
>
> I don't care what gurus say. My money, my choice .. unless they want to
> start paying for our food <g>
>
> You done good kid ;p *applause*

Exactly, I can't imagine that anyone really pays attention to the "gurus."
We eat what we like whether or not somebody else thinks it's dreadful,
outdated etc. I think the people that insist that their taste, way of doing
things, ingredients and all of that, are wannabe "dictators."LOL

Cheri

On 11/1/2018 3:42 AM, Julie Bove wrote:
> Only difference I could see was that the bitter stuff was in
> bigger/'longer heads. So...
>
> Does anyone know what causes the bitterness?

Yeah. It's old. I don't even like lettuce yet I know that much.

Jill

On Thu, 1 Nov 2018 21:24:15 -0700, "Julie Bove"
> wrote:

>
>"Jinx the Minx" > wrote in message
>news
>> Julie Bove > wrote:
>>> I remember telling my mom when I was a kid that I didn't like Romaine
>>> because it was bitter. She told me that it wasn't. We only ever bought
>>> Iceberg at home and I grew leaf lettuce. I'd had Romaine in a restaurant.
>>> But after that, the restaurant salads were not bitter so I though maybe
>>> it
>>> was something else causing the bitterness. Until now.
>>>
>>> I've been getting boxes of organic produce from Full Circle Farms. The
>>> Romaine we had tonight and last night was fine but the stuff in the two
>>> shipments prior was so bitter that I didn't want to eat it. Only
>>> difference
>>> I could see was that the bitter stuff was in bigger/'longer heads. So...
>>>
>>> Does anyone know what causes the bitterness?
>>>
>>>
>>
>> Bolting causes bitter lettuce, which is generally caused by high temps and
>> lack of water.
>
>Thanks!

Also some produce managers don't remove the bitter outermost leaves to
make the head appear larger. The outer leaves are oldest and receive
direct sun. The inside leaves are younger and are shaded by the
outter leaves so are blanched. Often Romaine Hearts are on sale in
packs of three for $2.99, that's when I buy them.

On Thu, 1 Nov 2018 21:25:29 -0700, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> Julie Bove wrote:
>>>
>>> I've been getting boxes of organic produce from Full Circle Farms. The
>>> Romaine we had tonight and last night was fine but the stuff in the two
>>> shipments prior was so bitter that I didn't want to eat it. Only
>>> difference
>>> I could see was that the bitter stuff was in bigger/'longer heads. So...
>>>
>>> Does anyone know what causes the bitterness?
>>
>> Consider that your bitter "organic romaine" might not be so good.
>> Lots of recalls lately with packaged things like lettuce.
>>
>> That said, I've rarely used romaine. I only use lettuce for
>> salads and sandwiches and both times, I like lettuce for the
>> crunch-factor. Iceberg does the trick well. Romaine is only
>> chosen here if no good iceberg available. Even then, I only use
>> the bottom part that's crunchy. The soft leaves are like eating
>> grass to me and not something I care for. It doesn't help a salad
>> or sandwiches for me.
>>
>> I personally wouldn't eat any lettuce that tastes bitter.
>
>It's not packaged. It's the whole head. Iceberg has no nutritional value but
>I do like it on tacos and such.

Iceberg is generally packaged... you are only getting the solid
innermost part. If you saw iceberg growing in the field, you'd likely
not recognize it, it's a huge plant of very floppy dark green outer
leaves. Those outer leaves are removed so you only get the solid
inner head. Iceberg is crated for shipping with a good amount of
outer leaves that act as cushioning but should be removed prior to
wrapping for sale. If you buy lettuce at a farm stand it's typically
presented with the outter leaves and unwrapped.

On Fri, 2 Nov 2018 08:22:35 -0700, "Cheri" >
wrote:

>"Ophelia" > wrote in message
...
>>
>>
>> "U.S. Janet B." wrote in message
>> ...
>>
>> On Fri, 2 Nov 2018 01:19:15 -0500, Sqwertz >
>> wrote:
>>
>>>On Thu, 01 Nov 2018 10:26:57 -0500, Gary wrote:
>>>
>>>> That said, I've rarely used romaine. I only use lettuce for
>>>> salads and sandwiches and both times, I like lettuce for the
>>>> crunch-factor. Iceberg does the trick well. Romaine is only
>>>> chosen here if no good iceberg available. Even then, I only use
>>>> the bottom part that's crunchy. The soft leaves are like eating
>>>> grass to me and not something I care for. It doesn't help a salad
>>>> or sandwiches for me.
>>>
>>>I only buy romaine hearts. Costco has the heart-iest (less green,
>>>more crunch) romaine hearts, but the grocery store's 3-pack is
>>>working better for me thqn the 6-packs at Costco (last two bags
>>>prematurely rottened).
>>>
>>>I ordered a romaine salad at a pizza place a few months ago and I'd
>>>been eating the hearts for so long I forgot that romaine in its
>>>default form kinda sucks. This salad was all green and no crunch -
>>>not a crisp stem in sight. Now I know where all the non-hearts go.
>>>
>>>You can see bitterness in romaine lettuce stems if you cut them and
>>>white stuff oozes out. That same white stuff turns pinkish on the
>>>cut stem of iceberg, so choosing iceberg with the least pink cut end
>>>is a good indicator of freshness and least likely to be better.
>>>
>>>-sw
>>
>> It's funny. The salad gurus told us that iceberg was of no value
>> nutritionally, was kinda low class and anybody who knew anything
>> didn't eat iceberg. The same gurus told us all about various
>> vinegars, esp. balsamic and the very good oils we needed (very good
>> olive oil only please). Just recently, on different occasions,
>> different shows I've heard a cook or chef remark that salads just
>> don't taste as good as they used to. They were wondering what the
>> heck was wrong with red wine vinegar and why didn't anybody like
>> iceberg lettuce with all that nice cool, juicy crunch?
>> I had just recently decided to go back to iceberg and red wine
>> vinegar. I was telling my daughter about it and she said that she had
>> recently switched as well.
>> The old basics still work. ;-)
>> I'm running for cover now because of my unpopular view.
>> Janet US
>>
>> ====
>>
>> No need to do that) I never changed because we prefer iceberg)
>>
>> I don't care what gurus say. My money, my choice .. unless they want to
>> start paying for our food <g>
>>
>> You done good kid ;p *applause*
>
>Exactly, I can't imagine that anyone really pays attention to the "gurus."
>We eat what we like whether or not somebody else thinks it's dreadful,
>outdated etc. I think the people that insist that their taste, way of doing
>things, ingredients and all of that, are wannabe "dictators."LOL
>
>Cheri

Lettuce is a cool weather crop. When grown during mid summer they
tend to become bitter. The smarter farmers shade their lettuce crop
by tenting it with opaque plastic, naturally that extra labor and
materials raise the cost. I used to grow lettuce but not anymore, the
price has dropped and quality has increased. A lot of lettuce is
grown in massive greenhouses and labeled 'organic'. Also when growing
lettuce in a home garden it all readies at once and how much lettuce
can one eat in a day. I can buy beautiful large solid heads of
iceberg at 99¢ all year.

wrote in message ...

On Thu, 1 Nov 2018 21:25:29 -0700, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message
...
>> Julie Bove wrote:
>>>
>>> I've been getting boxes of organic produce from Full Circle Farms. The
>>> Romaine we had tonight and last night was fine but the stuff in the two
>>> shipments prior was so bitter that I didn't want to eat it. Only
>>> difference
>>> I could see was that the bitter stuff was in bigger/'longer heads. So...
>>>
>>> Does anyone know what causes the bitterness?
>>
>> Consider that your bitter "organic romaine" might not be so good.
>> Lots of recalls lately with packaged things like lettuce.
>>
>> That said, I've rarely used romaine. I only use lettuce for
>> salads and sandwiches and both times, I like lettuce for the
>> crunch-factor. Iceberg does the trick well. Romaine is only
>> chosen here if no good iceberg available. Even then, I only use
>> the bottom part that's crunchy. The soft leaves are like eating
>> grass to me and not something I care for. It doesn't help a salad
>> or sandwiches for me.
>>
>> I personally wouldn't eat any lettuce that tastes bitter.
>
>It's not packaged. It's the whole head. Iceberg has no nutritional value
>but
>I do like it on tacos and such.

Iceberg is generally packaged... you are only getting the solid
innermost part. If you saw iceberg growing in the field, you'd likely
not recognize it, it's a huge plant of very floppy dark green outer
leaves. Those outer leaves are removed so you only get the solid
inner head. Iceberg is crated for shipping with a good amount of
outer leaves that act as cushioning but should be removed prior to
wrapping for sale. If you buy lettuce at a farm stand it's typically
presented with the outter leaves and unwrapped.

==

In the supermarket here, it is wrapped in clear plastic. As soon as I get
home I take it off, otherwise it rots Very Fast!

On Fri, 2 Nov 2018 07:21:35 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, November 2, 2018 at 9:39:31 AM UTC-4, U.S. Janet B. wrote:
>
>> It's funny. The salad gurus told us that iceberg was of no value
>> nutritionally, was kinda low class and anybody who knew anything
>> didn't eat iceberg. The same gurus told us all about various
>> vinegars, esp. balsamic and the very good oils we needed (very good
>> olive oil only please). Just recently, on different occasions,
>> different shows I've heard a cook or chef remark that salads just
>> don't taste as good as they used to. They were wondering what the
>> heck was wrong with red wine vinegar and why didn't anybody like
>> iceberg lettuce with all that nice cool, juicy crunch?
>> I had just recently decided to go back to iceberg and red wine
>> vinegar. I was telling my daughter about it and she said that she had
>> recently switched as well.
>> The old basics still work. ;-)
>> I'm running for cover now because of my unpopular view.
>> Janet US
>
>Everybody's taste is different. I like romaine; I've preferred it to
>iceberg for years. I don't mind iceberg, especially if the salad doesn't
>have those nasty, white, hard, stemmy bits in it.
>
>I also like various vinegars. Red wine, white wine, balsamic, sherry,
>rice wine, cider: they all have a place in my repertoire. Likewise
>lemon juice and lime juice. No need to stick with just one.
>
>Generally extra-virgin olive oil, except for one Asian-style dressing
>where I use neutral vegetable oil. My preference. I've toyed with
>the idea of walnut oil or avocado oil, but as you said, the old basics
>still work well.
>
>No need to eschew anything just because someone tells you to. No need
>to embrace anything, likewise.
>
>Cindy Hamilton

I buy many kinds of lettuce, I especially like the loose leaf
lettuces, green/red. I like Boston Bib too, and escarole. I try
whatever lettuces and salad greens are displayed. Mostly I prepare my
own dressing with olive oil and I much prefer fresh squeezed lemon
juice to vinegar... the squeezed rinds go in my tall glass in the
frige for my evening beverage. Come morning those rinds are tossed
outside for the critters. Many birds enjoy citrus rinds. I've
discovered that skunks like banana peels.

On 11/2/2018 9:39 AM, U.S. Janet B. wrote:

> It's funny. The salad gurus told us that iceberg was of no value
> nutritionally, was kinda low class and anybody who knew anything
> didn't eat iceberg. The same gurus told us all about various
> vinegars, esp. balsamic and the very good oils we needed (very good
> olive oil only please). Just recently, on different occasions,
> different shows I've heard a cook or chef remark that salads just
> don't taste as good as they used to. They were wondering what the
> heck was wrong with red wine vinegar and why didn't anybody like
> iceberg lettuce with all that nice cool, juicy crunch?

I've said it before, I have no idea why anyone says iceberg has
no flavor, I think it's delicious. I love romaine, too, don't get
me wrong.

> I had just recently decided to go back to iceberg and red wine
> vinegar.

For some reason, I have trouble finding red wine vinegar sometimes,
but it's the only thing for Italian subs.

> I was telling my daughter about it and she said that she had
> recently switched as well.
> The old basics still work. ;-)
> I'm running for cover now because of my unpopular view.

You can hide back her with me.

nancy

"l not -l" > wrote in message
...
>> Julie Bove > wrote:
>> > Does anyone know what causes the bitterness?
>> >
>
> I can't say for sure that the cause is the same as with kale; but, a
> recent
> TV or podcast cooking show said some people think kale is bitter, others
> do
> not. The reason they offered was when you wash the kale. Those who think
> it bitter, wash kale before cutting it, those who do not think it bitter
> wash kale after cutting. When kale is cut, two proteins/enzymes/something
> are released and when they mix, they produce a bitter taste. If the
> greens
> are washed after cutting, much, if not all of the compound causing the
> bitter taste is rinsed away. Perhaps the same is true of romaine. I
> always
> cut, then wash and have never thought it bitter; that's not proof, I may
> simply not be as bitter sensitive as others.
>
> Sorry I cannot cite which show I heard that on, I watch a few on PBS and
> listen to a few food podcasts; the information nuggets stick with me but
> their source info evaporates.

Hmmm... I wash kale before cutting. It's not bitter to me!

On Fri, 2 Nov 2018 11:49:39 -0400, jmcquown >
wrote:

>On 11/1/2018 3:42 AM, Julie Bove wrote:
>> Only difference I could see was that the bitter stuff was in
>> bigger/'longer heads. So...
>>
>> Does anyone know what causes the bitterness?
>
>Yeah. It's old. I don't even like lettuce yet I know that much.

So when some things get old, they become bitter, Jill?

On Fri, 2 Nov 2018 14:52:28 -0400, Nancy Young >
wrote:

>On 11/2/2018 9:39 AM, U.S. Janet B. wrote:
>
>> It's funny. The salad gurus told us that iceberg was of no value
>> nutritionally, was kinda low class and anybody who knew anything
>> didn't eat iceberg. The same gurus told us all about various
>> vinegars, esp. balsamic and the very good oils we needed (very good
>> olive oil only please). Just recently, on different occasions,
>> different shows I've heard a cook or chef remark that salads just
>> don't taste as good as they used to. They were wondering what the
>> heck was wrong with red wine vinegar and why didn't anybody like
>> iceberg lettuce with all that nice cool, juicy crunch?
>
>I've said it before, I have no idea why anyone says iceberg has
>no flavor, I think it's delicious. I love romaine, too, don't get
>me wrong.
>
>> I had just recently decided to go back to iceberg and red wine
>> vinegar.
>
>For some reason, I have trouble finding red wine vinegar sometimes,
>but it's the only thing for Italian subs.
>
>> I was telling my daughter about it and she said that she had
>> recently switched as well.
>> The old basics still work. ;-)
>> I'm running for cover now because of my unpopular view.
>
>You can hide back her with me.
>
>nancy
>
I've had a hard time finding red and white wine vinegar as well. All
the other kinds are available. I ended up going to Cash and Carry (a
restaurant supply store) and buying a large jug of each.
Janet US

On Fri, 2 Nov 2018 23:20:18 -0000 (UTC), Wayne Boatwright
> wrote:

>On Fri 02 Nov 2018 03:06:38p, U.S. Janet B. told us...
>
>> On Fri, 2 Nov 2018 14:52:28 -0400, Nancy Young
>> > wrote:
>>
>>>On 11/2/2018 9:39 AM, U.S. Janet B. wrote:
>>>
>>>> It's funny. The salad gurus told us that iceberg was of no
>>>> value nutritionally, was kinda low class and anybody who knew
>>>> anything didn't eat iceberg. The same gurus told us all about
>>>> various vinegars, esp. balsamic and the very good oils we needed
>>>> (very good olive oil only please). Just recently, on different
>>>> occasions, different shows I've heard a cook or chef remark that
>>>> salads just don't taste as good as they used to. They were
>>>> wondering what the heck was wrong with red wine vinegar and why
>>>> didn't anybody like iceberg lettuce with all that nice cool,
>>>> juicy crunch?
>>>
>>>I've said it before, I have no idea why anyone says iceberg has
>>>no flavor, I think it's delicious. I love romaine, too, don't get
>>>me wrong.
>>>
>>>> I had just recently decided to go back to iceberg and red wine
>>>> vinegar.
>>>
>>>For some reason, I have trouble finding red wine vinegar
>>>sometimes, but it's the only thing for Italian subs.
>>>
>>>> I was telling my daughter about it and she said that she had
>>>> recently switched as well.
>>>> The old basics still work. ;-)
>>>> I'm running for cover now because of my unpopular view.
>>>
>>>You can hide back her with me.
>>>
>>>nancy
>>>
>> I've had a hard time finding red and white wine vinegar as well.
>> All the other kinds are available. I ended up going to Cash and
>> Carry (a restaurant supply store) and buying a large jug of each.
>> Janet US
>>
>
>There's no shortage of red or white wine vinegar here, and in
>"normal" size bottles.

my city is currently the "fastest growing city in the U.S." and
grocers are trying desperately to figure out who wants what, what new
trend is important, etc. Every day of the week I have a hard time
leaving my house and driving to wherever I want to go. It's orange
barrels, tape, cones, bollards, flashing signs, paint on the streets,
super large equipment and flaggers. The features and geography of the
streets and routes have changed so much I often don't recognize where
I am but know for darn sure I had better watch everything carefully to
make sure I don't screw up and hit something or go where I don't want
to go. I can't begin to say how many new hotels and apartments
buildings are now shoulder to shoulder with more on the way. The
streets don't look the same and one-way and two-way has changed. And
our new 'round-about's are called 'dog-bones' because that is pretty
much how they appear with tight curves and yield signs for crossing
traffic. The two major hospitals are in major building modes that
involve traffic stops, re-routes etc. We just need to add a half
hour to our travel time.
sorry about the rant but it felt good to get it off my chest because
this has been going on for at least a year and another year is
promised.
Janet US

"Brice" > wrote in message
...
> On Fri, 2 Nov 2018 11:49:39 -0400, jmcquown >
> wrote:
>
>>On 11/1/2018 3:42 AM, Julie Bove wrote:
>>> Only difference I could see was that the bitter stuff was in
>>> bigger/'longer heads. So...
>>>
>>> Does anyone know what causes the bitterness?
>>
>>Yeah. It's old. I don't even like lettuce yet I know that much.
>
> So when some things get old, they become bitter, Jill?

Bwahahaha!

"U.S. Janet B." > wrote in message

> my city is currently the "fastest growing city in the U.S." and
> grocers are trying desperately to figure out who wants what, what new
> trend is important, etc. Every day of the week I have a hard time
> leaving my house and driving to wherever I want to go. It's orange
> barrels, tape, cones, bollards, flashing signs, paint on the streets,
> super large equipment and flaggers. The features and geography of the
> streets and routes have changed so much I often don't recognize where
> I am but know for darn sure I had better watch everything carefully to
> make sure I don't screw up and hit something or go where I don't want
> to go. I can't begin to say how many new hotels and apartments
> buildings are now shoulder to shoulder with more on the way. The
> streets don't look the same and one-way and two-way has changed. And
> our new 'round-about's are called 'dog-bones' because that is pretty
> much how they appear with tight curves and yield signs for crossing
> traffic. The two major hospitals are in major building modes that
> involve traffic stops, re-routes etc. We just need to add a half
> hour to our travel time.
> sorry about the rant but it felt good to get it off my chest because
> this has been going on for at least a year and another year is
> promised.
> Janet US


I feel for you, we had the same thing going on around here for close to 3
years.

Cheri

"U.S. Janet B." wrote in message
...


my city is currently the "fastest growing city in the U.S." and
grocers are trying desperately to figure out who wants what, what new
trend is important, etc. Every day of the week I have a hard time
leaving my house and driving to wherever I want to go. It's orange
barrels, tape, cones, bollards, flashing signs, paint on the streets,
super large equipment and flaggers. The features and geography of the
streets and routes have changed so much I often don't recognize where
I am but know for darn sure I had better watch everything carefully to
make sure I don't screw up and hit something or go where I don't want
to go. I can't begin to say how many new hotels and apartments
buildings are now shoulder to shoulder with more on the way. The
streets don't look the same and one-way and two-way has changed. And
our new 'round-about's are called 'dog-bones' because that is pretty
much how they appear with tight curves and yield signs for crossing
traffic. The two major hospitals are in major building modes that
involve traffic stops, re-routes etc. We just need to add a half
hour to our travel time.
sorry about the rant but it felt good to get it off my chest because
this has been going on for at least a year and another year is
promised.
Janet US

==

Oh! I am so sorry. It sounds hellish((

On 2018-11-03 12:10 AM, Wayne Boatwright wrote:

> Here in Phoenix it's almost as bad as far as streets being taped off,
> lanes being blocked, huge numbers of orange cones, etc. There's a
> lot of new construction as well as road repair.
>
> Our "round-abouts" have signs stating "Traffic Calming". :-) They
> should also probably say "Driver Calming".
>
> All-in-all it's very frustrating bcause you never know what street is
> going to be affected from one day to the next.

Traffic calming is a hot issue in our town. I don't think it is as much
a problem as it used to be, but other people seem to resent people using
their streets and would like to divert them to other streets.

Our road was very dangerous when we first moved here. The speed limit
was 70 kph, but most people were doing closer to 100. The dropped the
limit to 60 kph, and then down to 50 kph, but there were still
speeders. About 15 years ago they paved the road, and the speed problem
was still there, but then they painted a centre line and put up street
lights. That seemed to do the trick.


Fortunately, we do not have some of the idiotic "traffic calming"
gimmicks that they have on some of the streets in town. One long road, a
major thoroughfare, has a number of speed bumps. Three of them aren't
too bad, but the one at the bottom of the street is a serious hazard.
The speed limit is 50 kph, the sign advises slowing to 30, but you have
to slow to under 20 or you get a real jolt. If I ran the world, no
streets with a speed limit over 25 kph would have speed bumps.

Last year they installed a chicane, an idiot structure that is a one
way serpentine on a two way street. Vehicles have yield to oncoming
traffic as they maneuver through the obstacle, and there are no real
rules about who has to yield. The chicane had to be rebuilt at great
expense because fire trucks and ambulances could not make it through.

That chicane is on a street that has been designated as a community
safety zone, which means fines are doubled. I object to that because out
Highway Traffic Act authorizes community safety zones where there are
special safety concerns, and I have challenged the town about those
concerns. There are no schools, playgrounds, parks, old folks homes.
The only special concerns are a few residents who don't want people
speeding on their streets. The threat of a fine being doubled is futile
unless there is enforcement. If they had bothered to enforce it there
would have been no need for the designation.

Then there are the bright plastic bullards along the sides and down the
middle of the road in front of a school on the main street. There are a
major distraction for drivers and their alignment blocks drivers'
vision. It is like looking through a Frost fence. If you are facing it
at right angles you can see clearly through it, but when you are driving
and parallel to it the bollards form a barrier and it makes it hard to
see students at the intersection.

It is hard to appeal to reason with the people on the transportation
committee. It's all about the safety of our children, so we dare not
question anything they do that they do with the best of intentions. I
have always thought that the biggest traffic hazard around school zones
was the teachers and parents. My son's girlfriend is a professor of
health sciences and has done research on that. According to her, 90% of
accidents in school zones have involved parents who were picking up or
dropping off students.

On 11/3/2018 11:41 AM, Dave Smith wrote:

> Our road was very dangerous when we first moved here. The speed limit
> was 70 kph, but most people were doing closer to 100.Â* The dropped the
> limit to 60 kph, and then down to 50 kph,Â* but there were still
> speeders.

That makes me laugh, we can't or won't enforce the speed limit,
so let's lower it so we have more speeders!

> The only special concerns are a few residents who don't want people
> speeding on their streets.Â* The threat of a fine being doubled is futile
> unless there is enforcement. If they had bothered to enforce it there
> would have been no need for the designation.

Exactly.

We went through the whole traffic calming thing some years ago, the
local association got a roundabout installed by the college which
expedited traffic and at the same time, slowed traffic coming into
town. It's worked well though I still don't know the difference
between a roundabout and a traffic circle.

nancy

On Fri, 02 Nov 2018 07:39:23 -0600, U.S. Janet B. wrote:

> It's funny. The salad gurus told us that iceberg was of no value
> nutritionally, was kinda low class and anybody who knew anything
> didn't eat iceberg. The same gurus told us all about various
> vinegars, esp. balsamic and the very good oils we needed (very good
> olive oil only please). Just recently, on different occasions,
> different shows I've heard a cook or chef remark that salads just
> don't taste as good as they used to. They were wondering what the
> heck was wrong with red wine vinegar and why didn't anybody like
> iceberg lettuce with all that nice cool, juicy crunch?
> I had just recently decided to go back to iceberg and red wine
> vinegar. I was telling my daughter about it and she said that she had
> recently switched as well.
> The old basics still work. ;-)
> I'm running for cover now because of my unpopular view.

Iceberg is only slightly less nutritious than Romaine or any other
lettuce, mainly because it's grown and trimmed to be that way - all
heart and no leaves. Romaine hearts are probably about as
nutritious as iceberg, not including the green leafy stuff.

I made a 20-second forkless-knifeless salad last night out of
romaine hearts. Ripped off 4 leaves and put blue cheese dressing
down the stem. Fold and eat. Can't do that with iceberg.

-sw

On 11/3/2018 2:16 PM, Sqwertz wrote:

> Iceberg is only slightly less nutritious than Romaine or any other
> lettuce, mainly because it's grown and trimmed to be that way - all
> heart and no leaves. Romaine hearts are probably about as
> nutritious as iceberg, not including the green leafy stuff.

I only like the romaine hearts (ditto celery) and I'm sure they
are not the nutritious part. A lot of the outer stems tend to
look like they've been through the mill.

> I made a 20-second forkless-knifeless salad last night out of
> romaine hearts. Ripped off 4 leaves and put blue cheese dressing
> down the stem. Fold and eat. Can't do that with iceberg.

Sounds good, too. Romaine hearts are the only fresh vegetable
I have in the house at the moment, not even so much as a lemon.
Would be a nice side to go with the chili.

nancy