[Gourmet Cooking Clubs]

My church used to have a club like that. We met once a month and each person/couple brought one dish. The general theme was cooking around the world so each month we would agree on a different country and bring authentic dishes from that country. It was nice for about a year and then it sort of dwindled away as people got too busy.

[Aspartame safe says FDA]

I drink sugar free sodas once in a while that have aspartame in them. If I keep you informed in case I keel over and die from it.

[Bok Choy]

not to sound like an ass, but maybe its from the splash of vinegar?

to me bokchoy should taste like really green celery mixed with a little cucumber, meaning its a very mild green

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You don't sound like an ass. I sometimes add the vinegar because it helps mask the bitterness. Maybe the bok choy I'm getting is old, it sounds like I'm the only one with this problem.

[Bok Choy]

Maybe I'm being overly sensitive about the bitterness. The way I usually cook it is in a little olive oil, s&p, then sometimes a splash of balsamic vinegar. I'm not sure what it is about bok choy, it seems like it's usually bitter yet there have been a few time when there wasn't even a hint of bitterness. I guess I'm being too picky, thanks for the tips anyhow.

[Bok Choy]

I have some fresh bok choy that I want to cook, but it usually comes out bitter. There have been occasions I've had it and it wasn't bitter yet I don't remember how it was cooked to get the bitterness out. Can anyone point me in the right direction on getting that bitter taste out?

Thanks in advance!