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Old 02-05-2012, 05:09 PM   #61
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Originally Posted by HistoricFoodie View Post
How could I have forgotten bok choi???

Mebbe cuz it's so often called pak choi nowadays.
There's so many vegetables I never heard of in Asian markets that I doubt if I'll ever be able to try them all, by the time I figure out what they are and how to use them. I'm particularly confused because one of my favorite Asian markets is Korean, another is Vietnamese, and they don't even always call the same vegetable the same thing. Nor do they always have an English name. I'm still trying to figure out what some of them are.

I just discovered some of my notes! Here's some of the Cabbage family (Brassica):

bok choy = Chinese cabbage / snow cabbage = Brassica rapa subspecies or B. campestris

kai lan - Alboglabra group of Brassica oleracea ... Pak kana in Thai

gai choi = mustard greens / green mustard cabbage = Brassica juncea

yu choi = rapeseed / oil vegetable (in Chinese) = Brassica napus

Of course I didn't include any of the well known ones, broccoli, cabbage, Napa cabbage, etc.


Here's a few that aren't Brassica but hope nobody will mind me including them. I particularly like the garlic chives.

ong choi = water spinach = Ipomoea aquatica

ngo gai = culantro = Eryngium foetidum (Vietnam) (pak chi farang in Thai)

bu chu (Korean) - garlic chives - Allium tuberosum
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Old 02-05-2012, 05:27 PM   #62
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my cabbage and carrots last night were wonderful. alas and alack i forgot that while i like cabbage, it does not like me back. bad night stomach wise. so far can still eat brussel sprouts.
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Old 02-06-2012, 12:59 AM   #63
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Quote:
Originally Posted by Gourmet Greg View Post
Pak??? Not in Los Angeles. YMMV

Bok choy, is how westerners pronounce Pak choi.

You will see the baby Bok Choy more often referred to as Shanghai pak ckoi, or mei quin choy . .but it's all the same. . .DELICIOUS!
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Old 02-06-2012, 07:53 AM   #64
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I always love to interject odd food stories. A friend planted seeds hoping for baby bok choi. We had a hugely wet early summer. Her bok choi never came up. She just shrugged, that's life, that's gardening. As with most of us in Galena, we live on sides of hills, very few of us have level property. In the fall, she looked at her lawn before mowing it. Those weeds? Baby bok choi. Tons of it. Her lawn was full of it. The seeds she'd planted in her vegetable garden, uphill of her lawn, had washed down in the rains into her lawn. We had great fun with it. I made some kimchee and some stir fries.
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Old 02-06-2012, 09:51 AM   #65
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Great thread. Even more so than say, carrots and celery, cabbages is the one vegetable that I always have in my refrigerator. An acquaintance will be gifting me a bag of bok choi day after tomorrow. He has a plot of garden at the local community college, says that he pays about $100 a year for its collective resources. I should start searching for recipes today...
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Old 02-06-2012, 11:22 AM   #66
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Wow. This thread has just about covered every aspect of cabbage. Is there anything left to cover?
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Old 02-06-2012, 12:01 PM   #67
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If you care to dig. There was a thread her, on the site, raher recipe for Polish bigos, it is to die for.
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Old 02-06-2012, 02:07 PM   #68
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Another nice thing about cabbage is that all kinds tend to last a long time in the refrigerator.
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Old 02-06-2012, 02:13 PM   #69
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All i can say about this thread is (frum roll please), Great stuff! You all do DC proud with this one (and most other topics as well). Just don't forget about the humble, yet deliscous cousin to the cabbage, rutabegga.

Seeeeeeya; Chief Longwind of the North
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Old 02-06-2012, 02:17 PM   #70
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This has been a very interesting thread.
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