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serious crayons:
--- Quote from: Front-Ranger on November 29, 2019, 12:17:53 pm ---How informative, and ended with a laugh! You should do food writing more often, friend!
--- End quote ---
In an amazing coincidence, I was (briefly) a food writer in the mid-'80s. I worked mainly as a feature writer but they didn't have a food writer so part of my job for a year or so was writing a weekly food story with recipes. I took the opportunity to try to make them fun and culturally interesting. But the very first story I wrote was on a topic assigned by my editor and that topic was ... CABBAGE!
My little bit of knowledge of cole/kål, however, I didn't acquire until years later, when I began making colcannon. And I can't even remember where I got that recipe.
And here we are still learning, thanks to Sonja! I guess i knew that some of those cruciferous (shouldn't that word be coleciferous) vegetables were related, but I didn't know the whole list or that cabbage was on it.
Sason:
--- Quote from: serious crayons on November 29, 2019, 04:59:25 pm ---
(shouldn't that word be coleciferous)
--- End quote ---
:laugh:
Katherine, the colcannon sounds interesting. I'd be interested in the recipe, if you still have it.
serious crayons:
--- Quote from: Sason on November 29, 2019, 07:04:52 pm --- :laugh:
Katherine, the colcannon sounds interesting. I'd be interested in the recipe, if you still have it.
--- End quote ---
I'm not sure I ever had it written down, and if so it could be hard to find at this point because I've been packing things up for an eventual move. But here's the gist of it: I would saute an onion in olive oil, add a bag of shredded cabbage until it wilts. Meanwhile, I would boil some potatoes and mash them (so their quantity is a little bigger than the cabbage and onion. I'd mix them together and add grated cheese to taste.
Not exactly glamorous, but tasty and fairly healthy! If you google you'll be able to find online recipes that might be more precise. And I'm not sure cheese is authentic to the original recipe but I liked it.
Sason:
Thanks!
It sounds like good everyday food.
I'll try it, maybe tomorrow.
I imagine a dollop of butter won't hurt.... ::)
serious crayons:
--- Quote from: Sason on November 29, 2019, 08:51:18 pm ---It sounds like good everyday food.
--- End quote ---
Exactly. Everyday ingredients you may already have, not much time or work, satisfying and healthy. Done!
--- Quote ---]I imagine a dollop of butter won't hurt.... ::)
--- End quote ---
I don't think a dollop of butter has ever hurt anything! :D
I use butter (and/or milk or cream) when mashing potatoes. But it would be welcome later in the process, too.
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