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01-19-2014, 10:19 AM
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#41
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,459
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Quote:
Originally Posted by PrincessFiona60
...I think they taste more like turnip...
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Quote:
Originally Posted by taxlady
I bought them once and thought they tasted more like turnip too...
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Scratching another weird vegetable off my list. Not a fan of turnips.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-19-2014, 10:24 AM
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#42
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Sous Chef
Join Date: Aug 2013
Location: Barrie, Ontario
Posts: 757
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Quote:
Originally Posted by pacanis
Anyway, for something different, I was thinking of picking up a vegetable I've never had every week (or so) and giving it a go. I got the idea after talking with Katy and her preparing celeriac last week. She made it sound like something I'd like to try. And I saw celeriac (celery root) in Giant Eagle yesterday, too.
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Mrs D will cube the Kohlrabi and steam it like Steve does. Then she serves it with a garlic cream sauce. And for Celeriac, she makes a mean creamed Celeriac soup.
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01-19-2014, 10:29 AM
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#43
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,263
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I like this idea of trying a new vegetable, or any food, each week.
The problem I have is with the information that people provide about the "new" food. If they say it tastes like chicken I figure I might as well stick with chicken, if they say it tastes like cabbage, I might as well stick with cabbage.
I guess I'm too cheap to be curious about a food that is 3 or 4 times more expensive than the food it tastes like!  
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01-19-2014, 10:39 AM
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#44
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Master Chef
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
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Kohlrabi is as common as carrots during winter here in G. As I said, I almost always it them raw, like the sweet cabbagy flavor...
And German breeds don't taste like turnips.. never ever..
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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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01-19-2014, 10:54 AM
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#45
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Well I've never eaten turnips either, so wouldn't have a clue if they tasted like a turnip or not.
That's funny, Fi. Talk about mislabeling.
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Give us this day our daily bacon.
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01-19-2014, 11:00 AM
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#46
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,904
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Quote:
Originally Posted by pacanis
Well I've never eaten turnips either, so wouldn't have a clue if they tasted like a turnip or not.
That's funny, Fi. Talk about mislabeling.
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Looked a bit better than the Indian Corn he let me plant in the planter by the front door...
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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01-19-2014, 11:01 AM
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#47
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,565
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 PF! Baby Bro planted pumpkin seeds in Mom's flower garden in front of the house one year, they took over and smothered her peonies.
I find kohlrabi to be much milder than turnips or rhutabegas. Delicious thin sliced or matchsticked and eaten raw, nice on a relish tray with dip too. You could use it in coleslaw, adds a nice crunch.
Keep in mind that I despise Brussels sprouts, thankfully, kohlrabi tastes nothing like them IMO.
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She who dies with the most toys, wins.
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01-19-2014, 11:27 AM
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#48
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,808
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Quote:
Originally Posted by Aunt Bea
I like this idea of trying a new vegetable, or any food, each week.
The problem I have is with the information that people provide about the "new" food. If they say it tastes like chicken I figure I might as well stick with chicken, if they say it tastes like cabbage, I might as well stick with cabbage.
I guess I'm too cheap to be curious about a food that is 3 or 4 times more expensive than the food it tastes like!   
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That's why I refused to buy celeriac for a long time. I'm glad it has become less "exotic" and the price has come down.
I am very familiar with celeriac from Denmark. It's a cheap root vegi there. If you buy a "soup package" of fresh vegis, it usually has carrot, celeriac, leek and/or onion, parsnip, might have a cabbage wedge.
And why is leek so expensive? I have this sneaky suspicion that the Irish wouldn't have come up with leek and potato soup if leek had been an expensive vegi.
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May you live as long as you wish and love as long as you live.
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01-19-2014, 11:41 AM
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#49
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Executive Chef
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,535
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Name this vegetable
Ah! kohlrabi! I've never seen it in the store. I was introduced to it years ago by a fellow gardener. I planted some for a few years. I never thought if as exotic, and have only eaten it raw(mild flavor, crunchy texture), good for dipping. I think I will have to plant some again, so I can try them cooked! Thanks PAC!
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If you don't like the food, have more wine!
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01-19-2014, 11:56 AM
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#50
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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That's what I'm here for, Somebunny.
I'm glad my limited experience with produce could jar a few memories
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