Thread: Kale

On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <[email protected]>
wrote:

>When I cook kale, it's always bitter. My daughter's kale, fresh from
>her garden, is at least passable the way she does it. Kale soup is an
>Iberian staple, and I've never had it bitter.
>
>I had lunch yesterday at the Portuguese Manor and Lounge in Perth
>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
>potato. No spices stood out enough for identification. The soup was
>laced with chopped kale that had no bite at all. The generous bowl
>cost $2.
>
>I intend to learn how to make that at home. Does anyone have any
>pointers?

Kale becomes bitter when gays touch it.

On Jul 14, 10:49*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <j...@ieee.org>
> wrote:
>
> >When I cook kale, it's always bitter. My daughter's kale, fresh from
> >her garden, is at least passable the way she does it. Kale soup is an
> >Iberian staple, and I've never had it bitter.
>
> >I had lunch yesterday at the Portuguese *Manor and Lounge in Perth
> >Amboy, NJ. The kale soup was marvelous! The broth was thickened with
> >potato. No spices stood out enough for identification. The soup was
> >laced with chopped kale that had no bite at all. The generous bowl
> >cost $2.
>
> >I intend to learn how to make that at home. Does anyone have any
> >pointers?
>
> Kale becomes bitter when gays touch it.

Stay the hell out of my kitchen, then.

On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <[email protected]>
wrote:

> When I cook kale, it's always bitter. My daughter's kale, fresh from
> her garden, is at least passable the way she does it. Kale soup is an
> Iberian staple, and I've never had it bitter.
>
> I had lunch yesterday at the Portuguese Manor and Lounge in Perth
> Amboy, NJ. The kale soup was marvelous! The broth was thickened with
> potato. No spices stood out enough for identification. The soup was
> laced with chopped kale that had no bite at all. The generous bowl
> cost $2.
>
> I intend to learn how to make that at home. Does anyone have any
> pointers?
>
No, but please keep us posted. My DIL loves kale so I keep my eyes
open for recipes to send her way. I queried Portuguese Kale Soup
recipes and see there are quite a few from Rachael Ray to Emeril.


--

Today's mighty oak is just yesterday's nut that held its ground.

On 14-Jul-2011, Jerry Avins <[email protected]> wrote:

> When I cook kale, it's always bitter. My daughter's kale, fresh from
> her garden, is at least passable the way she does it. Kale soup is an
> Iberian staple, and I've never had it bitter.
>
> I had lunch yesterday at the Portuguese Manor and Lounge in Perth
> Amboy, NJ. The kale soup was marvelous! The broth was thickened with
> potato. No spices stood out enough for identification. The soup was
> laced with chopped kale that had no bite at all. The generous bowl
> cost $2.
>
> I intend to learn how to make that at home. Does anyone have any
> pointers?
>
> Jerry

Perhaps the difference is the variety of kale. The supermarket I frequent
(STL suburb) has two varieties; lacinato (Italian or Tuscan kale) and curly
leaf. I suspect you use curly leaf and might prefer lacinato.
--
"Calling an illegal alien an 'undocumented immigrant' is like calling a drug
dealer an 'unlicensed pharmacist' "

Change Cujo to Juno in email address.

On Thu, 14 Jul 2011 10:49:49 -0400, Brooklyn1 wrote:

> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <[email protected]>
> wrote:
>
>>When I cook kale, it's always bitter. My daughter's kale, fresh from
>>her garden, is at least passable the way she does it. Kale soup is an
>>Iberian staple, and I've never had it bitter.
>>
>>I had lunch yesterday at the Portuguese Manor and Lounge in Perth
>>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
>>potato. No spices stood out enough for identification. The soup was
>>laced with chopped kale that had no bite at all. The generous bowl
>>cost $2.
>>
>>I intend to learn how to make that at home. Does anyone have any
>>pointers?
>
> Kale becomes bitter when gays touch it.

what happens when assholes like yourself touch it?

blake

On Thu, 14 Jul 2011 12:48:02 -0400, blake murphy
<[email protected]> wrote:

>On Thu, 14 Jul 2011 10:49:49 -0400, Brooklyn1 wrote:
>
>> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <[email protected]>
>> wrote:
>>
>>>When I cook kale, it's always bitter. My daughter's kale, fresh from
>>>her garden, is at least passable the way she does it. Kale soup is an
>>>Iberian staple, and I've never had it bitter.
>>>
>>>I had lunch yesterday at the Portuguese Manor and Lounge in Perth
>>>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
>>>potato. No spices stood out enough for identification. The soup was
>>>laced with chopped kale that had no bite at all. The generous bowl
>>>cost $2.
>>>
>>>I intend to learn how to make that at home. Does anyone have any
>>>pointers?
>>
>> Kale becomes bitter when gays touch it.
>
>what happens when assholes like yourself touch it?

There are no assholes like me... I'm one of a kind... however you're
just a common no account dumb no-legs mick. LOL

Jerry Avins <[email protected]> wrote:

> When I cook kale, it's always bitter. My daughter's kale, fresh from
> her garden, is at least passable the way she does it. Kale soup is an
> Iberian staple, and I've never had it bitter.

What kind of kale? The Iberian kale is usually couve gallego,
marrow-stem kale, i.e. Brassica oleracea var. medullosa. Otherwise,
curly kale, i.e. Brassica oleracea var. sabellica L. tends to be by far
the most common (e.g. the German Grünkohl).

The latter can at times be bitter, not always, and tends to be really
good only after the first frost and thererafter, as long as it is still
cold (it is said that low temperatures make the starch convert into
sugar). Kale is no longer in season right now, unless it comes from the
southern hemisphere.

Besides, kale should first be blanched and then cooked for a relatively
long time (45-60 minutes in case of Grünkohl). All of that tends to
take care of any residual bitterness.

Victor

On Thu, 14 Jul 2011 13:31:42 -0400, Brooklyn1 wrote:

> On Thu, 14 Jul 2011 12:48:02 -0400, blake murphy
> <[email protected]> wrote:
>
>>On Thu, 14 Jul 2011 10:49:49 -0400, Brooklyn1 wrote:
>>
>>> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <[email protected]>
>>> wrote:
>>>
>>>>When I cook kale, it's always bitter. My daughter's kale, fresh from
>>>>her garden, is at least passable the way she does it. Kale soup is an
>>>>Iberian staple, and I've never had it bitter.
>>>>
>>>>I had lunch yesterday at the Portuguese Manor and Lounge in Perth
>>>>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
>>>>potato. No spices stood out enough for identification. The soup was
>>>>laced with chopped kale that had no bite at all. The generous bowl
>>>>cost $2.
>>>>
>>>>I intend to learn how to make that at home. Does anyone have any
>>>>pointers?
>>>
>>> Kale becomes bitter when gays touch it.
>>
>>what happens when assholes like yourself touch it?
>
> There are no assholes like me... I'm one of a kind... however you're
> just a common no account dumb no-legs mick. LOL

you flatter yourself. your kind is a dime a dozen, especially on usenet.
have you ever said *anything* original? no. it's all 'cocksucker this' and
cocksucker that.' it's ****ing pathetic.

blake

Victor Sack wrote:
> Jerry Avins <[email protected]> wrote:
>
>> When I cook kale, it's always bitter.

Which is why I cook kale. I like the bitterness at times when I know
that is what I am making and it's deliberate. It like that effect in
stews.

> What kind of kale? The Iberian kale is usually couve gallego,
> marrow-stem kale, i.e. Brassica oleracea var. medullosa. Otherwise,
> curly kale, i.e. Brassica oleracea var. sabellica L. tends to be by far
> the most common (e.g. the German Grünkohl).

I thought it is Braunkohl? It seems to me that Kohl means any of a
broad class of leafy plants related to cabbage.

> Kale is no longer in season right now, unless it comes from the
> southern hemisphere.

I think that's what happened. Jerry expected far less bitter because of
using it in other seasons.

> Besides, kale should first be blanched and then cooked for a relatively
> long time (45-60 minutes in case of Grünkohl). All of that tends to
> take care of any residual bitterness.

Kale is also hard to chew. Long slow cooking softens it.

On Fri, 15 Jul 2011 19:08:21 +0000 (UTC), Doug Freyburger
<[email protected]> wrote:

> It seems to me that Kohl means any of a
> broad class of leafy plants related to cabbage.

So the store chain called "Kohl's" is really Kales"?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> Doug Freyburger <[email protected]> wrote:
>
>> It seems to me that Kohl means any of a
>> broad class of leafy plants related to cabbage.
>
> So the store chain called "Kohl's" is really Kales"?

Exactly. Why don't these folks every stock kraut like they should! ;^)

Doug Freyburger <[email protected]> wrote:

> Victor Sack wrote:
>
> > Otherwise,
> > curly kale, i.e. Brassica oleracea var. sabellica L. tends to be by far
> > the most common (e.g. the German Grünkohl).
>
> I thought it is Braunkohl?

Grünkohl, Braunkohl, Blattkohl, Krauskohl and Winterkohl are all
synonymous. "Braunkohl" tends to be a bit regional (northern) term.

> It seems to me that Kohl means any of a
> broad class of leafy plants related to cabbage.

Yes, but if not further specified, it tends to default to Weißkohl,
"white cabbage" (which tends to be called "green cabbage" in America),
just like unspecified "cabbage" in English.

Victor

On Fri, 15 Jul 2011 14:59:47 -0400, blake murphy
<[email protected]> wrote:

>On Thu, 14 Jul 2011 13:31:42 -0400, Brooklyn1 wrote:
>
>> On Thu, 14 Jul 2011 12:48:02 -0400, blake murphy
>> <[email protected]> wrote:
>>
>>>On Thu, 14 Jul 2011 10:49:49 -0400, Brooklyn1 wrote:
>>>
>>>> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <[email protected]>
>>>> wrote:
>>>>
>>>>>When I cook kale, it's always bitter. My daughter's kale, fresh from
>>>>>her garden, is at least passable the way she does it. Kale soup is an
>>>>>Iberian staple, and I've never had it bitter.
>>>>>
>>>>>I had lunch yesterday at the Portuguese Manor and Lounge in Perth
>>>>>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
>>>>>potato. No spices stood out enough for identification. The soup was
>>>>>laced with chopped kale that had no bite at all. The generous bowl
>>>>>cost $2.
>>>>>
>>>>>I intend to learn how to make that at home. Does anyone have any
>>>>>pointers?
>>>>
>>>> Kale becomes bitter when gays touch it.
>>>
>>>what happens when assholes like yourself touch it?
>>
>> There are no assholes like me... I'm one of a kind... however you're
>> just a common no account dumb no-legs mick. LOL
>
>you flatter yourself. your kind is a dime a dozen, especially on usenet.
>have you ever said *anything* original? no. it's all 'cocksucker this' and
>cocksucker that.' it's ****ing pathetic.

That's the extent of your limited vocabulary... I've never once used
your penis vacuum c woid vulgarity... you functionally illiterate mick
bastard... and I don't need to use that woid, yoose imagine I use that
woid because of your ****** GUILT! Ahahahahahahahahaha. . . .
****** GUILT®... a gay version of TIAD®! LOL-LOL

Ahahahahahahahahahahahahahahahahahahahahahahahahah aha. . . .

On Fri, 15 Jul 2011 20:55:34 -0400, Brooklyn1 wrote:

> On Fri, 15 Jul 2011 14:59:47 -0400, blake murphy
> <[email protected]> wrote:
>
>>On Thu, 14 Jul 2011 13:31:42 -0400, Brooklyn1 wrote:
>>
>>> On Thu, 14 Jul 2011 12:48:02 -0400, blake murphy
>>> <[email protected]> wrote:
>>>
>>>>On Thu, 14 Jul 2011 10:49:49 -0400, Brooklyn1 wrote:
>>>>
>>>>> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <[email protected]>
>>>>> wrote:
>>>>>
>>>>>>When I cook kale, it's always bitter. My daughter's kale, fresh from
>>>>>>her garden, is at least passable the way she does it. Kale soup is an
>>>>>>Iberian staple, and I've never had it bitter.
>>>>>>
>>>>>>I had lunch yesterday at the Portuguese Manor and Lounge in Perth
>>>>>>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
>>>>>>potato. No spices stood out enough for identification. The soup was
>>>>>>laced with chopped kale that had no bite at all. The generous bowl
>>>>>>cost $2.
>>>>>>
>>>>>>I intend to learn how to make that at home. Does anyone have any
>>>>>>pointers?
>>>>>
>>>>> Kale becomes bitter when gays touch it.
>>>>
>>>>what happens when assholes like yourself touch it?
>>>
>>> There are no assholes like me... I'm one of a kind... however you're
>>> just a common no account dumb no-legs mick. LOL
>>
>>you flatter yourself. your kind is a dime a dozen, especially on usenet.
>>have you ever said *anything* original? no. it's all 'cocksucker this' and
>>cocksucker that.' it's ****ing pathetic.
>
> That's the extent of your limited vocabulary... I've never once used
> your penis vacuum c woid vulgarity... you functionally illiterate mick
> bastard... and I don't need to use that woid, yoose imagine I use that
> woid because of your ****** GUILT! Ahahahahahahahahaha. . . .
> ****** GUILT®... a gay version of TIAD®! LOL-LOL
>
> Ahahahahahahahahahahahahahahahahahahahahahahahahah aha. . . .

lying ****:

On Fri, 15 Jul 2011 20:55:34 -0400, Brooklyn1 wrote:

I'm not even in this post, you lying piece of **** cocksucker... you
ascared
the friggin' dwarf won't **** your stinky ass anymore... COWARD! NOOBIE
TROLL!

<http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e3ec7ca7df006341/d4e83f90b1111f0f?hl=en&q=cocksucker+OR+%22cock+suc king%22+group:rec.food.cooking+author:brooklyn1#d4 e83f90b1111f0f>

<http://tinyurl.com/6dkul78>

....but even if you never use the term, you talk about sucking dicks every
****ing day. it's a distinction without a difference.

so bugger off, sodomy-boy.

blake

On Jul 15, 1:59*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
> On Thu, 14 Jul 2011 13:31:42 -0400, Brooklyn1 wrote:
> > On Thu, 14 Jul 2011 12:48:02 -0400, blake murphy
> > <blakepmNOTT...@verizon.net> wrote:
>
> >>On Thu, 14 Jul 2011 10:49:49 -0400, Brooklyn1 wrote:
>
> >>> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <j...@ieee.org>
> >>> wrote:
>
> >>>>When I cook kale, it's always bitter. My daughter's kale, fresh from
> >>>>her garden, is at least passable the way she does it. Kale soup is an
> >>>>Iberian staple, and I've never had it bitter.
>
> >>>>I had lunch yesterday at the Portuguese *Manor and Lounge in Perth
> >>>>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
> >>>>potato. No spices stood out enough for identification. The soup was
> >>>>laced with chopped kale that had no bite at all. The generous bowl
> >>>>cost $2.
>
> >>>>I intend to learn how to make that at home. Does anyone have any
> >>>>pointers?
>
> >>> Kale becomes bitter when gays touch it.
>
> >>what happens when assholes like yourself touch it?
>
> > There are no assholes like me... I'm one of a kind... however you're
> > just a common no account dumb no-legs mick. LOL
>
> you flatter yourself. *your kind is a dime a dozen, especially on usenet.
> have you ever said *anything* original? *no. it's all 'cocksucker this'and
> cocksucker that.' *it's ****ing pathetic.

Originality isn't your strong suit either, Blake.
>
> blake

--Bryan

On Jul 14, 12:40*pm, "l, not -l" <lal...@cujo.com> wrote:

...

> Perhaps the difference is the variety of kale. *The supermarket I frequent
> (STL suburb) has two varieties; lacinato (Italian or Tuscan kale) and curly
> leaf. *I suspect you use curly leaf and might prefer lacinato.

Thanks for the tip.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Jul 14, 4:59*pm, azaze...@koroviev.de (Victor Sack) wrote:
> Jerry Avins <j...@ieee.org> wrote:
> > When I cook kale, it's always bitter. My daughter's kale, fresh from
> > her garden, is at least passable the way she does it. Kale soup is an
> > Iberian staple, and I've never had it bitter.
>
> What kind of kale? *The Iberian kale is usually couve gallego,
> marrow-stem kale, i.e. *Brassica oleracea var. medullosa. *Otherwise,
> curly kale, i.e. Brassica oleracea var. sabellica L. tends to be by far
> the most common (e.g. the German Grünkohl).
>
> The latter can at times be bitter, not always, and tends to be really
> good only after the first frost and thererafter, as long as it is still
> cold (it is said that low temperatures make the starch convert into
> sugar). *Kale is no longer in season right now, unless it comes from the
> southern hemisphere.
>
> Besides, kale should first be blanched and then cooked for a relatively
> long time (45-60 minutes in case of Grünkohl). *All of that tends to
> take care of any residual bitterness.

Thanks. I'm learning.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sat, 16 Jul 2011 08:36:49 -0700 (PDT), Bryan wrote:

> On Jul 15, 1:59*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
>> On Thu, 14 Jul 2011 13:31:42 -0400, Brooklyn1 wrote:
>>> On Thu, 14 Jul 2011 12:48:02 -0400, blake murphy
>>> <blakepmNOTT...@verizon.net> wrote:
>>
>>>>On Thu, 14 Jul 2011 10:49:49 -0400, Brooklyn1 wrote:
>>
>>>>> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <j...@ieee.org>
>>>>> wrote:
>>
>>>>>>When I cook kale, it's always bitter. My daughter's kale, fresh from
>>>>>>her garden, is at least passable the way she does it. Kale soup is an
>>>>>>Iberian staple, and I've never had it bitter.
>>
>>>>>>I had lunch yesterday at the Portuguese *Manor and Lounge in Perth
>>>>>>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
>>>>>>potato. No spices stood out enough for identification. The soup was
>>>>>>laced with chopped kale that had no bite at all. The generous bowl
>>>>>>cost $2.
>>
>>>>>>I intend to learn how to make that at home. Does anyone have any
>>>>>>pointers?
>>
>>>>> Kale becomes bitter when gays touch it.
>>
>>>>what happens when assholes like yourself touch it?
>>
>>> There are no assholes like me... I'm one of a kind... however you're
>>> just a common no account dumb no-legs mick. LOL
>>
>> you flatter yourself. *your kind is a dime a dozen, especially on usenet.
>> have you ever said *anything* original? *no. it's all 'cocksucker this' and
>> cocksucker that.' *it's ****ing pathetic.
>
> Originality isn't your strong suit either, Blake.

that's pretty rich for someone who twitches at every implied mention of
trans-fats.

blake

On Sun, 17 Jul 2011 14:38:49 -0400, blake murphy
<[email protected]> wrote:

>On Sat, 16 Jul 2011 08:36:49 -0700 (PDT), Bryan wrote:
>
>> On Jul 15, 1:59*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
>>> On Thu, 14 Jul 2011 13:31:42 -0400, Brooklyn1 wrote:
>>>> On Thu, 14 Jul 2011 12:48:02 -0400, blake murphy
>>>> <blakepmNOTT...@verizon.net> wrote:
>>>
>>>>>On Thu, 14 Jul 2011 10:49:49 -0400, Brooklyn1 wrote:
>>>
>>>>>> On Thu, 14 Jul 2011 07:26:29 -0700 (PDT), Jerry Avins <j...@ieee.org>
>>>>>> wrote:
>>>
>>>>>>>When I cook kale, it's always bitter. My daughter's kale, fresh from
>>>>>>>her garden, is at least passable the way she does it. Kale soup is an
>>>>>>>Iberian staple, and I've never had it bitter.
>>>
>>>>>>>I had lunch yesterday at the Portuguese *Manor and Lounge in Perth
>>>>>>>Amboy, NJ. The kale soup was marvelous! The broth was thickened with
>>>>>>>potato. No spices stood out enough for identification. The soup was
>>>>>>>laced with chopped kale that had no bite at all. The generous bowl
>>>>>>>cost $2.
>>>
>>>>>>>I intend to learn how to make that at home. Does anyone have any
>>>>>>>pointers?
>>>
>>>>>> Kale becomes bitter when gays touch it.
>>>
>>>>>what happens when assholes like yourself touch it?
>>>
>>>> There are no assholes like me... I'm one of a kind... however you're
>>>> just a common no account dumb no-legs mick. LOL
>>>
>>> you flatter yourself. *your kind is a dime a dozen, especially on usenet.
>>> have you ever said *anything* original? *no. it's all 'cocksucker this' and
>>> cocksucker that.' *it's ****ing pathetic.
>>
>> Originality isn't your strong suit either, Blake.

When the mick buys a suit it comes with two jackets... he can barely
wear one pair of pants... and if he didn't pin up the cuffs his brains
would fall out. heheh

>that's pretty rich for someone who twitches at every implied mention of
>trans-fats.
>
>blake