RE: [CH] Broccoli
Goslowsky, George (gjgoslow@intergraph.com)
Wed, 19 Dec 2001 14:50:38 -0600
I do enjoy quite a number of raw veggies and I think that the reason for the
recent trend towards raw veggies is that they are supposed to retain more of
their vitamin and mineral contents, since prolonged boiling will destroy or
leach out those things. But having grown up in the South, I was raised on
veggies well-done. Not burnt mind you, but cooked to a limpness that can
only be achieved through extremes of boiling to just short of complete
dissolution. Good, home-made Southern green beans are boiled thusly, with
the addition of lots of fat. Butter, bacon and/or country ham. They are
sooooo good! I didn't even know what people meant about snap beans until I
began cooking for myself and prepared them from fresh beans.
But I don't have anything against raw or slightly cooked either. I enjoy
grilling a plethora of different veggies and when they are done correctly
(meaning that I don't rush and burn them B-) ), they are still quite
crunchy. One of my favorite 'healthy-type' snacks is a few baby carrots and
some raw cauliflower. Hmmmm mmmm good!
And now that I am properly inspired I think that I will go home tonight and
grill some corn-on-the-cob with dinner!
George J. Goslowsky
Senior Software Analyst
Intergraph Corp.
I am made from the dust of stars and the oceans flow in my veins
-----Original Message-----
I like broccoli OK, as long as it is cooked (unless there are florets in
salad). For some reason over the last 10 years there has been a school of
cooking that holds the theory that the less cooked a veggie (Especially it
seems, broccoli) the better. When I have broccoli as a side dish I don't
mind
it on the el dente side, but not crunchy!
=Mark