(C) Alec Muffett's DropSafe blog.
Author Name: Alec Muffett
This story was originally published on allecmuffett.com. [1]
License: CC-BY-SA 3.0.[2]


(2019) From Culinary Dud To Stud: How Dutch Plant Breeders Built Our Brussels Sprouts Boom | The Salt | NPR

2024-01-25 14:30:00+00:00

I remember most of the brassicas of my youth with abject horror, especially my grandmother’s approach to boiling bitter, coarsely-sliced cabbage until it was practically white and then plating-up extremely rubbery stalky bits with ham which somehow had been both boiled-and-dessicated, serving it with blunt cutlery that was “too good to sharpen” and a streak of yellow mustard to add something approaching flavour.

It was a post-war thing. I’m glad that approach to food and ingredients is gone; I hope it never returns.
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[1] URL: https://alecmuffett.com/article/108951
[2] URL: https://creativecommons.org/licenses/by-sa/3.0/

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