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Foodies In The News

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Re: Foodies In The News

Postby Suffs » Mon Jan 03, 2022 7:39 pm

On the cabbage theme … I like the look of this … but think I’d cook the cabbage just a bit more than in the pic

https://www.theguardian.com/food/2022/j ... esar-salad

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Re: Foodies In The News

Postby miss mouse » Mon Jan 03, 2022 7:48 pm

What is hispi cabbage please? Some sites say it is Chinese cabbage but it looks more like spring cabbage in the pics.

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Re: Foodies In The News

Postby smitch » Mon Jan 03, 2022 7:49 pm

I thought it was sweetheart cabbage.

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Re: Foodies In The News

Postby miss mouse » Mon Jan 03, 2022 7:55 pm

smitch wrote:I thought it was sweetheart cabbage.



Oops, I meant sweetheart, thanks. I can't find the Chinese cabbage thing now.

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Re: Foodies In The News

Postby Stokey Sue » Mon Jan 03, 2022 7:57 pm

Hospital (no, Hispi, thanks spell checker)is the small pointed spring/summer cabbage eta aka sweetheart, yes

https://www.mr-fothergills.co.uk/Cabbag ... Veg-Plants

On the subject of Napa/Chinese cabbage vs Hispi, I find Fuchsia Dunlop’s recipe for Chinese cabbage with Chinkiang black vinegar is just as good, if different with Hispi instead

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Re: Foodies In The News

Postby miss mouse » Mon Jan 03, 2022 8:02 pm

I found a link which says it is often mis-named as Chinese cabbage.

Thanks, this makes much more sense.

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Re: Foodies In The News

Postby Suffs » Mon Jan 03, 2022 8:18 pm

These are Hispi cabbage

https://www.essingtonfarm.co.uk/product/hispi-cabbage/

Sweetheart and Greyhound are both types of Hispi cabbage.

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Re: Foodies In The News

Postby miss mouse » Tue Jan 04, 2022 7:07 pm

Thanks everyone, I think it is clear now.

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Re: Foodies In The News

Postby Pepper Pig » Wed Jan 05, 2022 5:48 pm


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Re: Foodies In The News

Postby Pepper Pig » Thu Jan 06, 2022 4:02 pm


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Re: Foodies In The News

Postby KeenCook2 » Sat Jan 08, 2022 10:53 am


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Re: Foodies In The News

Postby Earthmaiden » Sat Jan 08, 2022 11:55 am

I had just finished reading that recipe before coming here KC2 and thought it looked nice. Not sure why they think its retro - maybe the sultanas.

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Re: Foodies In The News

Postby Stokey Sue » Sat Jan 08, 2022 1:56 pm

I don’t see what’s retro about it either, you’d have been lucky to find canned coconut milk in the 70s, I used the solid coconut cream that came in little boxes

I’m not convinced, described as a Persian chick pea stew for four people it uses 1 can chick peas and 2 of coconut milk., an odd ratio and not many chick peas. Do Iranians use much coconut?

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Re: Foodies In The News

Postby Pepper Pig » Sun Jan 09, 2022 1:15 pm


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Re: Foodies In The News

Postby Pepper Pig » Mon Jan 10, 2022 2:19 pm

Pasta alla pecorara from Rachel Roddy looks lovely,

https://www.theguardian.com/food/2022/j ... -guanciale

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Re: Foodies In The News

Postby KeenCook2 » Mon Jan 10, 2022 3:00 pm

Yum!!!!!

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Re: Foodies In The News

Postby ZeroCook » Thu Jan 13, 2022 1:55 am

Pepper Pig wrote:Pasta alla pecorara from Rachel Roddy looks lovely,

https://www.theguardian.com/food/2022/j ... -guanciale


It really does! And the restaurant she mentions in the piece looks amazing.

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Re: Foodies In The News

Postby Pepper Pig » Thu Jan 13, 2022 3:29 am


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Re: Foodies In The News

Postby Stokey Sue » Thu Jan 13, 2022 1:49 pm

I disagree with the use of bicarbonate, it does nothing useful if cooking good quality pulses and I think you can taste it

But my main issue with that recipe is a lack of sourness, it needs tamarind (which improves the colour of the source as a bonus)

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Re: Foodies In The News

Postby KeenCook2 » Thu Jan 13, 2022 5:29 pm

Just saw this - sadly, it's been a very, very, very long time since I bought a baguette in France :(

https://www.theguardian.com/world/2022/ ... -baguettes

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