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7 hours ago, JoNorvelleWalker said:

 

A favorite quotation from The Food Explorer by Daniel Stone...

 

 

"The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage.  It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious.  But something about it called to Fairchild.  The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there.  While the villagers called it capuzzo, the rest of the world would call it kale..."

 

There is just one way to eat Kale: as Grünkohl! Harvested after the first frozen nights, boiled into submission for hours with the finest parts of the pig* and served with icecold caraway Schnaps …

*technically only with those that did not make it in any other dish, sausage or mince. Preferably cured and smoked. “Bregenwurst” would be traditional (with Bregen meaning brain).

7 hours ago, JoNorvelleWalker said:

 

A favorite quotation from The Food Explorer by Daniel Stone...

 

 

"The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage.  It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious.  But something about it called to Fairchild.  The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there.  While the villagers called it capuzzo, the rest of the world would call it kale..."

 

There is just one way to eat Kale: as Grünkohl! Harvested after the first frozen nights, boiled into submission for hours with the finest parts of the pig* and served with icecold caraway Schnaps …

*technically only with those that did not make it in any other dish, sausage or mince. Preferably cured and smoked. “Bregenwurst” would be traditional (with Bregen meaning brain).

7 hours ago, JoNorvelleWalker said:

 

A favorite quotation from The Food Explorer by Daniel Stone...

 

 

"The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage.  It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious.  But something about it called to Fairchild.  The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there.  While the villagers called it capuzzo, the rest of the world would call it kale..."

 

There is just one way to eat Kale: as Grünkohl! Harvested after the first frozen nights, boiled into submission for hours with the finest parts of the pig* and served with icecold caraway Schnaps …

*technically only with those that did not make it in any other dish, sausage or mince. Preferably cured and smoked. “Bregenwurst” would be traditional, with Bregen meaning brain).