Thread: Arugula

Omelet <[email protected]> wrote:

>There was Arugula in the salad bar at work last week. I knew I hated it
>so tried to make sure I picked it out before finalizing my purchase.
>Salad is sold by weight at many places but I still missed two leaves of
>that stuff.

>It is foul and skunky tasting.

>What is the appeal? It's worse than Cilantro!

>Yuk.

You're getting the wrong stuff. Commercial arugula is pretty
unpalatable. Look for so-called "wild" arugula (not really
grown wild, but it's a strain with narrow leaves), and buy
it direct from a farmer.

My standard usages are: arugula on a pizza; arugula on a burger;
and a salad that's half arugula, half cress.

It may be you just don't like any form of arugula, but there's
still a chance you might like it better if it's the right quality.

Steve

On Sun, 20 Jun 2010 14:35:40 -0500, Omelet <[email protected]> wrote:

>There was Arugula in the salad bar at work last week. I knew I hated it
>so tried to make sure I picked it out before finalizing my purchase.
>Salad is sold by weight at many places but I still missed two leaves of
>that stuff.
>
>It is foul and skunky tasting.

It's not supposed to be. My wife grows arugula in our tiny back yard,
and it's very peppery and pleasant tasting in a mixed salad.

A local northern Italian restaurant offers a sald of arugula and shaved
parmesano reggiano that is just excellent.

Our local beer haven makes a thin-crust pizza with brie, arugula, duck
confit, and a drizzle of balsamic that is to * die* for. I have never
eaten a meal in that place without ordering one of those pizzas ...

-- Larry

In article <hvlqsb$pg6$[email protected]>,
[email protected] (Steve Pope) wrote:

> Omelet <[email protected]> wrote:
>
> >There was Arugula in the salad bar at work last week. I knew I hated it
> >so tried to make sure I picked it out before finalizing my purchase.
> >Salad is sold by weight at many places but I still missed two leaves of
> >that stuff.
>
> >It is foul and skunky tasting.
>
> >What is the appeal? It's worse than Cilantro!
>
> >Yuk.
>
> You're getting the wrong stuff. Commercial arugula is pretty
> unpalatable. Look for so-called "wild" arugula (not really
> grown wild, but it's a strain with narrow leaves), and buy
> it direct from a farmer.
>
> My standard usages are: arugula on a pizza; arugula on a burger;
> and a salad that's half arugula, half cress.
>
> It may be you just don't like any form of arugula, but there's
> still a chance you might like it better if it's the right quality.
>
> Steve

Thanks. I suppose if I check it by smell...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <[email protected]>,
pltrgyst <[email protected]> wrote:

> On Sun, 20 Jun 2010 14:35:40 -0500, Omelet <[email protected]> wrote:
>
> >There was Arugula in the salad bar at work last week. I knew I hated it
> >so tried to make sure I picked it out before finalizing my purchase.
> >Salad is sold by weight at many places but I still missed two leaves of
> >that stuff.
> >
> >It is foul and skunky tasting.
>
> It's not supposed to be. My wife grows arugula in our tiny back yard,
> and it's very peppery and pleasant tasting in a mixed salad.
>
> A local northern Italian restaurant offers a sald of arugula and shaved
> parmesano reggiano that is just excellent.
>
> Our local beer haven makes a thin-crust pizza with brie, arugula, duck
> confit, and a drizzle of balsamic that is to * die* for. I have never
> eaten a meal in that place without ordering one of those pizzas ...
>
> -- Larry

I used to grow it in the herb garden for mom because she loved it. I
could not even stand the smell of it then but I'm used to prepping food
for others that I may not like.

Might be a genetic thing? <shrugs>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 20 Jun 2010 14:35:40 -0500, Omelet <[email protected]>
wrote:

>There was Arugula in the salad bar at work last week. I knew I hated it
>so tried to make sure I picked it out before finalizing my purchase.
>Salad is sold by weight at many places but I still missed two leaves of
>that stuff.
>
>It is foul and skunky tasting.
>
>What is the appeal? It's worse than Cilantro!
>
>Yuk.

Arugula (in the mustard family) is a cold weather crop, if grown in a
hot climate it will be bitter and foul smelling. To harvest pick the
young outter leaves, the older leaves will be tough and very peppery.
I doubt decent arugula can be grown where you live, it would need to
be shipped in and arugula has a very short shelf life.... up until
maybe ten years ago there was no commercial arugula, one had to go out
and forage for their own. Arugula is like radish, you either like it
or not.

Steve opined:

> You're getting the wrong stuff. Commercial arugula is pretty
> unpalatable. Look for so-called "wild" arugula (not really
> grown wild, but it's a strain with narrow leaves), and buy
> it direct from a farmer.
>
> My standard usages are: arugula on a pizza; arugula on a burger;
> and a salad that's half arugula, half cress.
>
> It may be you just don't like any form of arugula, but there's
> still a chance you might like it better if it's the right quality.

Commercial arugula is perfectly fine. The fact that it's not wild doesn't
mean it tastes bad. It's just a matter of taste. My uses for arugula are
close to the same as yours, with these additions: I put it into cream of
chestnut soup, I put it onto steak sandwiches, and I put it into panini.
(There are surely more ways I use arugula, but it's 2:15 AM as I write this,
and I can't think of the others right now.)

Bob

Larry wrote:

> Our local beer haven makes a thin-crust pizza with brie, arugula, duck
> confit, and a drizzle of balsamic that is to * die* for. I have never
> eaten a meal in that place without ordering one of those pizzas ...

Holy Toledo, that sounds good! (It even sounds good *without* the arugula!)

Bob

Omelet wrote:
> There was Arugula in the salad bar at work last week. I knew I hated it
> so tried to make sure I picked it out before finalizing my purchase.
> Salad is sold by weight at many places but I still missed two leaves of
> that stuff.
>
> It is foul and skunky tasting.
>
> What is the appeal? It's worse than Cilantro!
>
> Yuk.

I like arugula. I've been on an arugula kick lately. I've been making
arugula and baby spinach salad to bring to work. I usually dress it with
oil and vinegar. I really like the combination of the peppery arugula
with the spinach.

The other night I had dinner out with some friends and had a pizza with
goat cheese and arugula. It was really good.

I guess, it's one of those you either like or you don't.

Tracy

On Jun 20, 12:35*pm, Omelet <ompome...@gmail.com> wrote:
> There was Arugula in the salad bar at work last week. I knew I hated it
> so tried to make sure I picked it out before finalizing my purchase.
> Salad is sold by weight at many places but I still missed two leaves of
> that stuff.
>
> It is foul and skunky tasting.
>
> What is the appeal? *It's worse than Cilantro!


Try this quick Roman meal, straccetti: Slice a pound of top sirloin
across the grain, salt pepper (I also sprinkle garlic powder). Wash 8
oz of arugula, spin dry. Saute the meat in olive oil, when almost done
mix with arugula till it shrinks. I serve it with mashed potatoes.
Also, I cook this in the wok.

Omelet wrote:
> There was Arugula in the salad bar at work last week. I knew I hated
> it so tried to make sure I picked it out before finalizing my
> purchase. Salad is sold by weight at many places but I still missed
> two leaves of that stuff.
>
> It is foul and skunky tasting.
>
> What is the appeal? It's worse than Cilantro!
>
> Yuk.

My wife prefers "baby" arugola, widely available in the stores here,
often more available than regular arugola. The baby stuff tastes better
to me, although both kinds taste like roadside-picked weeds. I don't
mind it so much that I won't eat it, but I far prefer lettuce in almost
any variety or spinach as a salad green.

-S-

Omelet <[email protected]> wrote in newsmpomelet-0E2C21.14354020062010
@news-wc.giganews.com:

> There was Arugula in the salad bar at work last week. I knew I hated it
> so tried to make sure I picked it out before finalizing my purchase.
> Salad is sold by weight at many places but I still missed two leaves of
> that stuff.
>
> It is foul and skunky tasting.
>
> What is the appeal? It's worse than Cilantro!
>
> Yuk.


(GIMF!!!)


SHOCK!! HORROR!!

You *don't* like Rocket???!!!


Arugula/Rocket is supposd to be peppery/mustardy and fresh.

You must be getting stuff grown at the bottom of the cow paddock.

We love the stuff we get over here........ fantastic on pizzas,
sandwiches, in salads, on burgers..... anywhere you put green stuff. It
gives the otherwise bland green salads a nice 'hit'.


Don't worry...... when you come over, I'll convert you ;-P


--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

In article <[email protected]>,
brooklyn1 <[email protected]> wrote:

> On Sun, 20 Jun 2010 14:35:40 -0500, Omelet <[email protected]>
> wrote:
>
> >There was Arugula in the salad bar at work last week. I knew I hated it
> >so tried to make sure I picked it out before finalizing my purchase.
> >Salad is sold by weight at many places but I still missed two leaves of
> >that stuff.
> >
> >It is foul and skunky tasting.
> >
> >What is the appeal? It's worse than Cilantro!
> >
> >Yuk.
>
> Arugula (in the mustard family) is a cold weather crop, if grown in a
> hot climate it will be bitter and foul smelling. To harvest pick the
> young outter leaves, the older leaves will be tough and very peppery.
> I doubt decent arugula can be grown where you live, it would need to
> be shipped in and arugula has a very short shelf life.... up until
> maybe ten years ago there was no commercial arugula, one had to go out
> and forage for their own. Arugula is like radish, you either like it
> or not.

Makes sense... but the stuff that was on the salad bar this week was
nasty.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article <hvm9jn$l24$[email protected]>,
Tracy <[email protected]> wrote:

> Omelet wrote:
> > There was Arugula in the salad bar at work last week. I knew I hated it
> > so tried to make sure I picked it out before finalizing my purchase.
> > Salad is sold by weight at many places but I still missed two leaves of
> > that stuff.
> >
> > It is foul and skunky tasting.
> >
> > What is the appeal? It's worse than Cilantro!
> >
> > Yuk.
>
> I like arugula. I've been on an arugula kick lately. I've been making
> arugula and baby spinach salad to bring to work. I usually dress it with
> oil and vinegar. I really like the combination of the peppery arugula
> with the spinach.
>
> The other night I had dinner out with some friends and had a pizza with
> goat cheese and arugula. It was really good.
>
> I guess, it's one of those you either like or you don't.
>
> Tracy

Pretty much. :-)
If I want peppery, I add radish sprouts.

I like those!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
<[email protected]>,
spamtrap1888 <[email protected]> wrote:

> On Jun 20, 12:35*pm, Omelet <ompome...@gmail.com> wrote:
> > There was Arugula in the salad bar at work last week. I knew I hated it
> > so tried to make sure I picked it out before finalizing my purchase.
> > Salad is sold by weight at many places but I still missed two leaves of
> > that stuff.
> >
> > It is foul and skunky tasting.
> >
> > What is the appeal? *It's worse than Cilantro!
>
>
> Try this quick Roman meal, straccetti: Slice a pound of top sirloin
> across the grain, salt pepper (I also sprinkle garlic powder). Wash 8
> oz of arugula, spin dry. Saute the meat in olive oil, when almost done
> mix with arugula till it shrinks. I serve it with mashed potatoes.
> Also, I cook this in the wok.

Hm, I've never tried it cooked. I've actually recently changed my mind a
bit with Cilantro, as long as I ONLY use the leaves in my Pho'. I leave
the stems.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet <[email protected]> wrote:

> brooklyn1 <[email protected]> wrote:

>> Arugula (in the mustard family) is a cold weather crop, if grown in a
>> hot climate it will be bitter and foul smelling. To harvest pick the
>> young outter leaves, the older leaves will be tough and very peppery.
>> I doubt decent arugula can be grown where you live, it would need to
>> be shipped in and arugula has a very short shelf life.... up until
>> maybe ten years ago there was no commercial arugula, one had to go out
>> and forage for their own. Arugula is like radish, you either like it
>> or not.

>Makes sense... but the stuff that was on the salad bar this week was
>nasty.

Somebody, possibly Monsanto, figured out how to make mountains
of arugula commercially... at this point it's the European
national leafy vegetable, you cannot avoid it on the continent.

It definitely has a rubbery texture when it's grown past its prime.


Steve

In article <[email protected]>,
"Steve Freides" <[email protected]> wrote:

> Omelet wrote:
> > There was Arugula in the salad bar at work last week. I knew I hated
> > it so tried to make sure I picked it out before finalizing my
> > purchase. Salad is sold by weight at many places but I still missed
> > two leaves of that stuff.
> >
> > It is foul and skunky tasting.
> >
> > What is the appeal? It's worse than Cilantro!
> >
> > Yuk.
>
> My wife prefers "baby" arugola, widely available in the stores here,
> often more available than regular arugola. The baby stuff tastes better
> to me, although both kinds taste like roadside-picked weeds. I don't
> mind it so much that I won't eat it, but I far prefer lettuce in almost
> any variety or spinach as a salad green.
>
> -S-

Good. <g> So I am not the only one that finds it to be unpleasant!
Baby spinach is one of my favorite salad greens, but I also eat a lot of
Romain and leaf lettuces. Iceberg when I am in the mood for it. Boston
Butter lettuce is my top favorite lettuce.

Alfalfa, clover, radish, sunflower and mung bean sprouts are also good
salad greens along with fresh basil leaf.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <[email protected]>,
PL <[email protected]> wrote:

> Omelet <[email protected]> wrote in newsmpomelet-0E2C21.14354020062010
> @news-wc.giganews.com:
>
> > There was Arugula in the salad bar at work last week. I knew I hated it
> > so tried to make sure I picked it out before finalizing my purchase.
> > Salad is sold by weight at many places but I still missed two leaves of
> > that stuff.
> >
> > It is foul and skunky tasting.
> >
> > What is the appeal? It's worse than Cilantro!
> >
> > Yuk.
>
>
> (GIMF!!!)
>
>
> SHOCK!! HORROR!!
>
> You *don't* like Rocket???!!!
>
>
> Arugula/Rocket is supposd to be peppery/mustardy and fresh.
>
> You must be getting stuff grown at the bottom of the cow paddock.
>
> We love the stuff we get over here........ fantastic on pizzas,
> sandwiches, in salads, on burgers..... anywhere you put green stuff. It
> gives the otherwise bland green salads a nice 'hit'.
>
>
> Don't worry...... when you come over, I'll convert you ;-P

You'll try. <g>
Even the stuff I've grown myself with plenty of water was icky.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <hvmr25$khh$[email protected]>,
[email protected] (Steve Pope) wrote:

> Omelet <[email protected]> wrote:
>
> > brooklyn1 <[email protected]> wrote:
>
> >> Arugula (in the mustard family) is a cold weather crop, if grown in a
> >> hot climate it will be bitter and foul smelling. To harvest pick the
> >> young outter leaves, the older leaves will be tough and very peppery.
> >> I doubt decent arugula can be grown where you live, it would need to
> >> be shipped in and arugula has a very short shelf life.... up until
> >> maybe ten years ago there was no commercial arugula, one had to go out
> >> and forage for their own. Arugula is like radish, you either like it
> >> or not.
>
> >Makes sense... but the stuff that was on the salad bar this week was
> >nasty.
>
> Somebody, possibly Monsanto, figured out how to make mountains
> of arugula commercially... at this point it's the European
> national leafy vegetable, you cannot avoid it on the continent.
>
> It definitely has a rubbery texture when it's grown past its prime.
>
>
> Steve

Monsanto... poisoning the world with GM veggies. :-(
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet <[email protected]> wrote:

>Monsanto... poisoning the world with GM veggies. :-(

I'm waiting for the bar codes to innately appear on the
lettuce leaves.


S.