Religion and Ethics Forum
General Category => General Discussion => Topic started by: Keith Maitland on November 19, 2018, 02:29:03 AM
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30 second video:
https://mobile.twitter.com/xxlfunny1/status/1063783889783656448
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Broccoli is horrible - not the taste (I like cauliflower), but the texture. It's like eating feathers or wool.
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I am not over keen on broccoli, but prefer it to cauliflower.
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Broccoli with a cheddar sauce is yum. And roast cauliflower with parmesan is just off the planet.
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Broccoli with a cheddar sauce is yum. And roast cauliflower with parmesan is just off the planet.
Parmesan on cauliflower? If you say so.
The green calabrese broccoli most regularly sold in the shops is nice. But my favourite of all the brassicas is the good old English purple sprouting broccoli, which unfortunately has such a short season (and is probably about as English as Mussolini as well)
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So we're talking 'bout broccoli? :D
The purple sprouting broccoli is a different thing altogether, suggest people try.
However i would deffo not like broccoli on its own but it is gorgeous, as Rhi said, with cheese sauce. I do broccoli and cauliflower cheese together and it is beautiful.
Both lovely in quiche.
However if I was a schoolgirl I'd have hated steamed broccoli. We weren'f offered it though.
Brocolli & stilton soup is lovely.
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I love broccoli: so there (and so does Mrs G, which is just as well)!
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I love broccoli: so there (and so does Mrs G, which is just as well)!
To me, broccoli is one of the yummiest of vegetables. In my childhood, it was fourth on the list of yummy vegetables after cauliflower (3) roast potatoes (2) and chips (1).
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Parmesan on cauliflower? If you say so.
Parmesan roasted on cauli makes a very umami taste. It is of the gods. You need to toss the cauli in the parmesan before roasting though or it won't work.
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Broccoli is ok. Ate too much of it at some point an now I don't feel like eating it too much.
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Broccoli is horrible - not the taste (I like cauliflower), but the texture. It's like eating feathers or wool.
DUNNO - never eaten either ?!?!?!
Nick
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Parmesan on cauliflower? If you say so.
The green calabrese broccoli most regularly sold in the shops is nice. But my favourite of all the brassicas is the good old English purple sprouting broccoli, which unfortunately has such a short season (and is probably about as English as Mussolini as well)
Broccoli of any colour is a fairly recent introduction to the UK. In the last series of 'Call the Midwife', the midwives and sisters were about to have broccoli with their meal, when someone pointed out that no-one ate broccoli in this country in the early 60s. They went ahead with filming, but used some CGI jiggery-pokery to turn it white, so that it looked like cauliflower.
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Parmesan roasted on cauli makes a very umami taste. It is of the gods. You need to toss the cauli in the parmesan before roasting though or it won't work.
Why do we use the Japanese word "umami" for the fifth taste, when there's a perfectly good English word - "savoury"?
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Why do we use the Japanese word "umami" for the fifth taste, when there's a perfectly good English word - "savoury"?
Interesting perhaps,
https://tableagent.com/article/umami-the-savory-fifth-taste/
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Broccoli of any colour is a fairly recent introduction to the UK. In the last series of 'Call the Midwife', the midwives and sisters were about to have broccoli with their meal, when someone pointed out that no-one ate broccoli in this country in the early 60s. They went ahead with filming, but used some CGI jiggery-pokery to turn it white, so that it looked like cauliflower.
The information on the Internet about the origins of purple sprouting is conflicting. Some claim that a purple variety was eaten in ancient Rome, but after a wait of centuries, a 19th century Dutchman developed a strain which was exported to the USA, where it took off before we took an interest in it. Naturally enough, another source states that modern purple varieties were first developed by an Englishman.
From my own personal experience, I can state unequivocally that the book The Vegetable Garden by E.R. Janes* (pub 1954) contains words to the effect that "in late autumn the cauliflower season has come to an end, and we must continue the sequence with broccoli" (whether he meant purple or white, I don't know). However, since the venerable Janes spent most of his working life as head gardener to certain "great country seats", it may be that this pre-60s broccoli was a treat enjoyed by the more privileged classes.
*The tome belonged to my father, and was the first inspiration behind my own desultory experiments on a council allotment.
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I didn't know broccoli was a fairly recent import, sure my granddad, uncle and dad grew it. Maybe I'm mistaken, will have to ask them (uncle and dad). I love it in quiche, in soup and covered with cheese sauce accompanied by cauliflower. Especially the purple sprouting kind. However I would not like it plain, eg boiled or steamed. I've already said all that. Never heard of umami, is that a new buzz word that trendy people are saying? Thanks for the explanation Seb.
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Why do we use the Japanese word "umami" for the fifth taste, when there's a perfectly good English word - "savoury"?
“Savoury” came to us from Latin via the French.
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“Savoury” came to us from Latin via the French.
But it's been English for centuries, unlike "Umami", smart-arse.
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But it's been English for centuries, unlike "Umami", smart-arse.
How old does a word have to be before it's acceptable as English? Please provide a citation for the relevant legislation.
English has always been a "mongrel" language, importing words from other languages as it sees fit, or rather: as its speakers see fit.
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How old does a word have to be before it's acceptable as English? Please provide a citation for the relevant legislation.
English has always been a "mongrel" language, importing words from other languages as it sees fit, or rather: as its speakers see fit.
The UK is mongrel nation as well as the English language, and no worse for that. :)