Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Oh yes so share if yu learn how they are being used - would be interesting like the okra technique you recently shared.
The thistle name makes so much sense. A German woman was in my yard once and spied by gino0rmous cardoon and shouted "oh what a lovely thistle"
Oh yes so share if yu learn how they are being used - would be interesting like the okra technique you recently shared.
