In article ,
T i m writes:
|
| So, would you ever see a packet in a supermarket saying just 'Greens'
| or would it actually say (as you suggest) 'Spring greens' (and in fact
| be kale)? I'm trying to get to grips with the idea if they can market
| a product called just 'Greens' or in fact is that simply still to
| generic?

They could, but it's unlikely.

| Yup, that's what they are. Brassica oleracea (the cabbage species)
| includes the kales, brussels sprouts, broccoli, many oriental greens
| and more.
|
| Hmmm, ok, so a packet could (say) be advertised as 'Mixed Cabbage' and
| contain all you list above Nick?

Probable "Mixed cabbages", but yes.

| Firstly I just don't like the taste of any 'greens'. ...
|
| I don't think I'm alone either ...

You're not.

| Trying to think of ways I could eat cabbage (under cover) and that
| might be in a stir-fry or bubble_and_squeak.
|
| Alternative suggestions welcomed though! ;-)

Try southern (USA) style. Cut into strips and cook fairly briefly in
a small amount of fairly strong, brown stock (esp. beef). The salt
and umami cut the bitterness.


Regards,
Nick Maclaren.

On 4 Jul 2008 08:44:08 GMT, (Nick Maclaren) wrote:


| Hmmm, ok, so a packet could (say) be advertised as 'Mixed Cabbage' and
| contain all you list above Nick?

Probable "Mixed cabbages", but yes.

;-)

| Firstly I just don't like the taste of any 'greens'. ...
|
| I don't think I'm alone either ...

You're not.

Good. I'm so often made to feel I am, like when she's trying to plan a
meal (she loves all greens). :-(

| Trying to think of ways I could eat cabbage (under cover) and that
| might be in a stir-fry or bubble_and_squeak.
|
| Alternative suggestions welcomed though! ;-)

Try southern (USA) style. Cut into strips and cook fairly briefly in
a small amount of fairly strong, brown stock (esp. beef). The salt
and umami cut the bitterness.

Ah, ok, another plan then, thanks.

All the best ..

T i m

p.s. Is there an explanation why I mind less (I nearly said like
there! g) spinach and some of the darker cabbages please?

In article ,
T i m writes:
|
| p.s. Is there an explanation why I mind less (I nearly said like
| there! g) spinach and some of the darker cabbages please?

People vary. I am relatively unusual in disliking the combination
of general bitter tastes and sweetness - for example, I dislike
sweet yoghourt and most cheesecakes, but like ayran and yoghourt
on savoury foods. You are relatively unusual in another way, but
not in a very surprising one.


Regards,
Nick Maclaren.

On 4 Jul 2008 09:05:50 GMT, (Nick Maclaren) wrote:


In article ,
T i m writes:
|
| p.s. Is there an explanation why I mind less (I nearly said like
| there! g) spinach and some of the darker cabbages please?

People vary. I am relatively unusual in disliking the combination
of general bitter tastes and sweetness - for example, I dislike
sweet yoghourt and most cheesecakes, but like ayran and yoghourt
on savoury foods. You are relatively unusual in another way, but
not in a very surprising one.

I'm unusual in many other ways as well Nick but we won't go into them
here eh! ;-)

I was actually asking from more of a chemical explanation POV. ie, do
dark(er) greens have less of what_ever_it_is that make 'greens' in
general so distasteful to me?

All the best ..

T i m

In article ,
T i m writes:
|
| I was actually asking from more of a chemical explanation POV. ie, do
| dark(er) greens have less of what_ever_it_is that make 'greens' in
| general so distasteful to me?

Yes and no. There are a zillion different chemicals involved, all
plants and varieties differ, and people vary in their sensitivity
to each one. So looking for a single factor is a waste of time.


Regards,
Nick Maclaren.

On 4 Jul 2008 09:25:26 GMT, (Nick Maclaren) wrote:


In article ,
T i m writes:
|
| I was actually asking from more of a chemical explanation POV. ie, do
| dark(er) greens have less of what_ever_it_is that make 'greens' in
| general so distasteful to me?

Yes and no. There are a zillion different chemicals involved, all
plants and varieties differ, and people vary in their sensitivity
to each one. So looking for a single factor is a waste of time.

Ok, I won't then. ;-)

I'll go back to wondering why I didn't make the time to mark what I
put in each drill a couple of weeks ago.

I think I can spot the carrots, radishes (easy), lettuce (also easy),
spring onion / chive / garlic (?) and summat else that I don't think
has come through yet (parsnip maybe)?

All the best ..

T i m

The message
from T i m contains these words:

I was actually asking from more of a chemical explanation POV. ie, do
dark(er) greens have less of what_ever_it_is that make 'greens' in
general so distasteful to me?

I don't think so. The element(s) you dislike may be masked by the
(usually) greater bitterness of darker cabbage though.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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On Sat, 5 Jul 2008 11:34:55 +0100, Rusty Hinge 2
wrote:

The message
from T i m contains these words:

I was actually asking from more of a chemical explanation POV. ie, do
dark(er) greens have less of what_ever_it_is that make 'greens' in
general so distasteful to me?

I don't think so. The element(s) you dislike may be masked by the
(usually) greater bitterness of darker cabbage though.

Ok, thanks.

All the best ..

T i m

The message
from (Nick Maclaren) contains these words:

People vary. I am relatively unusual in disliking the combination
of general bitter tastes and sweetness - for example, I dislike
sweet yoghourt and most cheesecakes,

MTAAAW - but would widen the scope to all yoghurts.

but like ayran and yoghourt
on savoury foods. You are relatively unusual in another way, but
not in a very surprising one.

There's not a lot else I actively dislike, but top of that list is tripe.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig