name that vegetable

[RichD]

After weeks of diligent research at leading
supermarkets, I've determined that shoppers
can't tell turnips from rutabagas. Nor sweet
potatos vs. yams.

Ship my Nobel via UPS air.
Next up: pomelos vs. grapefruit

You know what else? Meskins can't identify
'grapefruit', in spanish. They call it a yellow orange.


--
Rich

[Thomas]

Rutabaga is by far my favorite. I am a shopper.

[Bruce]

On Tue, 4 Apr 2023 13:47:47 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

What do you do with it? Mash? Bake?

[Thomas]

Cut the wax off. The "rind" if that is what I call it can be an eighth inch thick.
Cube like mashed potatoes in salted water, drain when a fork slides in and mash with a stick of butter and splash of milk.
Exactly like most mashed potatoes. Cubed in butter is doable and I tried it like french fries and failed.
Look for grapefruit size, never baseball size. Too much waste in smaller bagas.

[Bruce]

On Tue, 4 Apr 2023 14:26:19 -0700 (PDT), Thomas <cano...@gmail.com>

Thanks. I believe we had them oven baked a few times and that was
good.

[Thomas]

I never had one that was garden fresh. All were store bought waxed.

[Bruce]

On Tue, 4 Apr 2023 14:44:09 -0700 (PDT), Thomas <cano...@gmail.com>

I don't think I've ever seen them waxed. This one isn't waxed, is it?
<https://www.newyorker.com/culture/kitchen-notes/what-rutabaga-does-better-than-anyone-else>

[Thomas]

Looks waxed. When I cut them I get wax pieces on the cutting board for sure.
Been through hundreds of them.
I just planted my first horseradish root 5 minutes ago.

[Bruce]

On Tue, 4 Apr 2023 15:13:56 -0700 (PDT), Thomas <cano...@gmail.com>

Maybe I've never seen a non-waxed rutabaga then. I'll try them again
soon.

[Thomas]

Try it. When I say it is my favorite, it is. I love broccoli, cauliflower, cabbage, brussel sprouts...
Top of the list.

[songbird]

Thomas wrote:
...

> I never had one that was garden fresh. All were store bought waxed.

i have grown them, turnips did better here, all edible.


songbird

[songbird]

Thomas wrote:
...

> Cut the wax off. The "rind" if that is what I call it can be an eighth inch thick.
> Cube like mashed potatoes in salted water, drain when a fork slides in and mash with a stick of butter and splash of milk.
> Exactly like most mashed potatoes. Cubed in butter is doable and I tried it like french fries and failed.
> Look for grapefruit size, never baseball size. Too much waste in smaller bagas.

they're a part of the traditional ingredients in a cornish pasty,
but i guess it depends upon who's tradition you go with. i really
enjoyed the vegetarian ones made by a lady up north some 40 years
ago and ate them regularly until she retired from baking them.

i like turnips too, different vegetable and different flavor (i
consider them wimpy cabbage flavor). fried until a bit of brown
on them is my favorite way to eat them. not mashed.


songbird

[S Viemeister]

On 04/04/2023 22:28, Bruce wrote:
> On Tue, 4 Apr 2023 14:26:19 -0700 (PDT), Thomas <cano...@gmail.com>

>> On Tuesday, April 4, 2023 at 5:04:16 PM UTC-4, Bruce wrote:
>>> On Tue, 4 Apr 2023 13:47:47 -0700 (PDT), Thomas <cano...@gmail.com>

>>>> Rutabaga is by far my favorite. I am a shopper.
>>>>
>>> What do you do with it? Mash? Bake?
>> Cut the wax off. The "rind" if that is what I call it can be an eighth inch thick.
>> Cube like mashed potatoes in salted water, drain when a fork slides in and mash with a stick of butter and splash of milk.
>> Exactly like most mashed potatoes. Cubed in butter is doable and I tried it like french fries and failed.
>> Look for grapefruit size, never baseball size. Too much waste in smaller bagas.
>>
> Thanks. I believe we had them oven baked a few times and that was
> good.
>

I use rutabaga/swede/yellow turnip/wax turnip in soups and stews, along
with other root vegetables.
Mashed, with salt, pepper, and butter, it's a traditional accompaniment
to haggis, along with mashed potatoes.

[Bruce]

I've had them. I believe I've even grown them one season, but I don't
remember very much. Baking or mashing sounds good for them.

[cshenk]

Bruce wrote:

> On Tue, 4 Apr 2023 14:44:09 -0700 (PDT), Thomas <cano...@gmail.com>
> wrote:
>
> > On Tuesday, April 4, 2023 at 5:28:42 PM UTC-4, Bruce wrote:
> >> On Tue, 4 Apr 2023 14:26:19 -0700 (PDT), Thomas <cano...@gmail.com>
> >> wrote:
> >>
> >> >On Tuesday, April 4, 2023 at 5:04:16 PM UTC-4, Bruce wrote:
> >> >> On Tue, 4 Apr 2023 13:47:47 -0700 (PDT), Thomas
> <cano...@gmail.com> >> >> wrote:
> >> >
> >> >> >Rutabaga is by far my favorite. I am a shopper.
> >> >> >
> >> >> What do you do with it? Mash? Bake?
> >> >Cut the wax off. The "rind" if that is what I call it can be an
> eighth inch thick. >> >Cube like mashed potatoes in salted water,
> drain when a fork slides in and mash with a stick of butter and
> splash of milk. >> >Exactly like most mashed potatoes. Cubed in
> butter is doable and I tried it like french fries and failed. >>
> >Look for grapefruit size, never baseball size. Too much waste in
> smaller bagas. >> > >> Thanks. I believe we had them oven baked a
> few times and that was >> good.
> > I never had one that was garden fresh. All were store bought waxed.
> >
> I don't think I've ever seen them waxed. This one isn't waxed, is it?
>
<https://www.newyorker.com/culture/kitchen-notes/what-rutabaga-does-better-than-anyone-else>

They are often waxed for sale. It's to help preserve them.

I'm not sure what type of wax is used.

[cshenk]

Oh, I googled it. Apparently parafin. It's peeled before use so
doesn't matter.

I used one in my veggie broth batch last week, Seems Turnips are not
showing up lately but they are interchangable.

[cshenk]

It is. They hold shape well enough for soups.

[S Viemeister]

On 05/04/2023 14:44, cshenk wrote:

> cshenk wrote:

> Oh, I googled it. Apparently parafin. It's peeled before use so
> doesn't matter.
>
> I used one in my veggie broth batch last week, Seems Turnips are not
> showing up lately but they are interchangable.
>

Interchangeable??
I really like rutabaga, but cannot tolerate the taste of turnips.
I find that kohlrabi makes a good substitute for rutabaga.

[Graham]

Raw turnip is delicious, so is swede. My mother always cut up extra
for people to snack on.

[cshenk]

Humm! I had a Kohlrabi once. It sadly landed in a pot of vegetable
broth as I forgot about it. Made nice broth though!

I know where to get it cheapest here. Asian American Market. It's a
seasonal local product from their own farms. They grow what I'd call
'semi-organic' meaning they only use organic products but skipped the
certification and if they really need to use a small amount of
non-organic some years, they can. Lots of heirloom vegetables and
fruits.

They have an extended Chinese family, some south of us and they bring
fresh produce in.

[S Viemeister]

On 05/04/2023 16:35, cshenk wrote:
> S Viemeister wrote
>> On 05/04/2023 14:44, cshenk wrote:
>>> I used one in my veggie broth batch last week, Seems Turnips are
>>> not showing up lately but they are interchangable.
>>>
>> Interchangeable??
>> I really like rutabaga, but cannot tolerate the taste of turnips.
>> I find that kohlrabi makes a good substitute for rutabaga.
>
> Humm! I had a Kohlrabi once. It sadly landed in a pot of vegetable
> broth as I forgot about it. Made nice broth though!
>

They are very easy to grow, and come in two or three different colours.
The smaller, tender leaves are good to eat, too, not just the swollen
stem part.
Shredded kohlrabi makes a nice addition to coleslaw.

[Bruce]

Yes, I read that. I wonder why only swedes are waxed.

[Bruce]

Asians do what's cheapest, not what's best or most organic.* If
they're not certified organic, they can and will do anything.

*Like the blanket statement, Mr Aloha?

[dsi1]

I don't have any particular opinion on your opinions. You can say anything you like. Enjoy!

[Hank Rogers]

Surely your master can provide a chemical list for the wax?

[Hank Rogers]

Gawd, I hope it ain't wino beat-off.

[Hank Rogers]

Master hates asians, even more than you hate mainlanders and whites.

Master hates the chinese much more than japanese, so yoose safe
there Uncle Tojo.

[Ed P]

On 4/5/2023 3:16 PM, Bruce wrote:
> On Wed, 05 Apr 2023 13:17:08 +0000, "cshenk"

>>>>

>>> I don't think I've ever seen them waxed. This one isn't waxed, is it?
>>>
>> <https://www.newyorker.com/culture/kitchen-notes/what-rutabaga-does-better-than-anyone-else>
>>
>> They are often waxed for sale. It's to help preserve them.
>
> Yes, I read that. I wonder why only swedes are waxed.

If JK got waxed he'd not have to shave every day.

[Sqwertz]

On Wed, 05 Apr 2023 15:35:41 +0000, cshenk wrote:

> I know where to get it cheapest here. Asian American Market. It's a
> seasonal local product from their own farms. They grow what I'd call
> 'semi-organic' meaning they only use organic products but skipped the
> certification and if they really need to use a small amount of

> non-organic some years, they can. \

They also shit and piss in the fields, which is why they really
skip any certification and inspections.

-sw

[Bruce]

On Wed, 5 Apr 2023 18:06:45 -0500, Sqwertz <sqwe...@gmail.compost>
wrote:

Cheap manure is cheap.

[Hank Rogers]

I guess they beat you to the piss pepper market.

You could try shitting on your garden plants.

[cshenk]

I didn't say they were organic. I don't buy organic unless it's
something really near same price. They mostly use organics but some
years they have to use a bit of stuff not on the approved list.

[cshenk]

Yup, and they have chickens. Chicken manure has lots of nitrogen. Egg
shells have calcium.

[cshenk]

Not sure.

[dsi1]

My guess is that it keeps it from drying out as well as makes them nice and shiny and attractive. Aren't oranges, oranges, tomatoes, cucumbers, and other produce waxed as well? That's a lot of wax!

[Bruce]

On Fri, 07 Apr 2023 00:19:20 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:

>Bruce wrote:
>
>> Asians do what's cheapest, not what's best or most organic.* If
>> they're not certified organic, they can and will do anything.
>>
>> *Like the blanket statement, Mr Aloha?
>
>I didn't say they were organic. I don't buy organic unless it's
>something really near same price. They mostly use organics but some
>years they have to use a bit of stuff not on the approved list.

But if they're not certified organic, they can say something is
"organic" but who checks that?

We also won't pay double the price for organic. There is a limit. It
also depends what it is. I wouldn't buy non-organic strawberries.
They're little chemical bombs.

[Bruce]

On Fri, 07 Apr 2023 00:26:53 +0000, "cshenk"

I bought 2 yesterday and they're not waxed. I've never seen them
waxed.

[Bruce]

On Thu, 6 Apr 2023 17:32:53 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

No, unless Americans are waxheads, but I doubt it.

[dsi1]

You're now an expert on American produce. I see.

[Bruce]

On Thu, 6 Apr 2023 17:44:13 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

Are you really saying that "oranges, tomatoes, cucumbers and other
produce" are waxed in the US?

[Hank Rogers]

But only on the mauinland, uncle.

[dsi1]

Yup.

https://www.gardeningknowhow.com/wp-content/uploads/2021/08/Orange-fruits.jpg

[Bruce]

On Thu, 6 Apr 2023 18:55:48 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

That's just oranges and it doesn't say anything. But I'll spare you
the horrible Asian embarrassment of being wrong, so I'll drop it.

[S Viemeister]

In the US, I've never seen waxed tomatoes, but citrus fruits are often
waxed, as are cucumbers, and I rarely see a rutabaga which is not waxed.

[Ed P]

On 4/6/2023 8:35 PM, Bruce wrote:

> We also won't pay double the price for organic. There is a limit. It
> also depends what it is. I wouldn't buy non-organic strawberries.
> They're little chemical bombs.

There are hundreds of acres of strawberry fields within about 15 miles
of me. I don't buy them though. Look fantastic, but picked too soon so
they can be shipped some distance.

In CT at the local farmer's market I used to get the best one, fresh
picked, no chemicals.

[dsi1]

I'm never wrong. Nor am I Wong. If I was wrong, I'd have to cut my belly open. Then I'd be dead. If I was Wong, then I'd have to attack Australia. Even candies are waxed in the USA. It called "confectioner's glaze" and it's made from bug secretions - but probably not the bug you're thinking of. That's right - even more shit for you to be afraid of. My suggestion is that you try to forget everything that I just said.

https://www.davidrobertsfood.com/wp-content/uploads/2021/12/ST380.jpg

[Bruce]

Maybe all these chemicals are causing the wide-spread American
retardation.

[Gary]

On 4/6/2023 8:58 PM, Bruce wrote:
> Are you really saying that "oranges, tomatoes, cucumbers and other
> produce" are waxed in the US?

Cucumbers are often waxed here but that's all I've noticed.

[Bruce]

I once saw an item on TV about oranges or lemons being covered in the
excrements of an Indian bug.

[Cindy Hamilton]

Then you're not paying attention.

https://en.wikipedia.org/wiki/Fruit_waxing

--
Cindy Hamilton

[Dave Smith]

For some years the English cucumbers sold around here are more likely
sheathed in a thin plastic wrapper. Cocondoms.

[Dave Smith]

On 2023-04-07 7:45 a.m., heyjoe wrote:
> Ed P wrote :

>
>> There are hundreds of acres of strawberry fields within about 15 miles
>> of me. I don't buy them though. Look fantastic, but picked too soon so
>> they can be shipped some distance.
>

> Not only picked green, but bred for good shipping qualities, Flavor
> is collateral damage in the current breeding of market ready fruits
> and vegetables.
>
There are lots of strawberry fields around here too. I have to admit
that season strawberries are a lot better and a lot more reasonably
priced than they used to be, but they don't hold a candle to the freshly
picked local berries.

[songbird]

Ed P wrote:
...

> There are hundreds of acres of strawberry fields within about 15 miles
> of me. I don't buy them though. Look fantastic, but picked too soon so
> they can be shipped some distance.

the frozen sliced ones are better if you're desperate.

> In CT at the local farmer's market I used to get the best one, fresh
> picked, no chemicals.

yes, or grow your own. i'm not ever sure what kind of crop i
will get but they are all appreciated.


songbird

[Graham]

The variety makes a difference too.

[Dave Smith]

That's true. The local berries are the varieties that taste good, but
are perishable, as opposed to those that sacrificed flavour for a longer
shelf life.

[cshenk]

Bruce, please read for comprehension. They do not say they are
'organic'. _I_ said they are what _I_ call 'near organic' or 'semi
organic' and they were NOT certified and some years had to use some not
organically certified items.

You trimmed that out in your reply.

They don't use any prodocts not currently allowed in the USA on food
land, but not all are organic certified and those items are rarely used.

[Bruce]

On Sat, 08 Apr 2023 02:52:03 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:

>Bruce, please read for comprehension. They do not say they are
>'organic'. _I_ said they are what _I_ call 'near organic' or 'semi
>organic' and they were NOT certified and some years had to use some not
>organically certified items.

"Some years"? Not all years? Not all the time? How do you know?
Because they say so?

If they're not certified, they can do anything they want.

>You trimmed that out in your reply.
>
> They don't use any prodocts not currently allowed in the USA on food
>land, but not all are organic certified and those items are rarely used.

If they used products not allowed in the USA, they'd be criminals.

How do you know they rarely use non-organic products? Did you look
deep into their eyes?

[cshenk]

Bruce wrote:

> On Sat, 08 Apr 2023 02:52:03 +0000, "cshenk"
> <csh...@virginia-beach.net> wrote:
>
> > Bruce, please read for comprehension. They do not say they are

> > 'organic'. I said they are what I call 'near organic' or 'semi

> > organic' and they were NOT certified and some years had to use some
> > not organically certified items.
>
> "Some years"? Not all years? Not all the time? How do you know?
> Because they say so?
>
> If they're not certified, they can do anything they want.
>
> > You trimmed that out in your reply.
> >
> > They don't use any prodocts not currently allowed in the USA on food
> > land, but not all are organic certified and those items are rarely
> > used.
>
> If they used products not allowed in the USA, they'd be criminals.
>
> How do you know they rarely use non-organic products? Did you look
> deep into their eyes?

Quit being an idiot.

[cshenk]

Lightly, yes but easy to find unwaxed as well (just the natural level
of the item). Example, cucumbers produce a natural wax. This may be
removed and replaced with a food grade wax. Carnuba wax (from Carnuba
palm) is prevalent in the USA and is also organic. Waxes generally
prolong shelf life by inhibiting moisture loss.

[Bruce]

Ok, so you take their word for it.

[dsi1]

They say beef cows are bad for the environment. but all they do is eat plants and fart...

Kinda like vegetarians...

:)

[Dave Smith]

I recently heard a scientist addressing that. He said that if it wasn't
the cows eating that vegetation and producing all that gas it would be
other animals eating it and producing the gas. He said it could be a
thousand cows or millions of rodents and trillions of bacteria and the
end result would be the same.


I don't know how true that is, but he was a scientist and they are
always right, even when they have differing results.

[dsi1]

That's science for you! I didn't write that post but I an writing this. A lot of folks in this newsgroup are interested in farts and rectums but I'm not interested in that area. That post was written by you-know-who. It's always written by you-know-who. If I was writing about cattle farts, I'd probably post this link - because I am interested in seaweed.

https://insideclimatenews.org/news/14062022/cow-seaweed-methane/

[Cindy Hamilton]

What kind of scientist was he? An ecologist? A chemist?

> I don't know how true that is, but he was a scientist and they are
> always right, even when they have differing results.

No, they're not always right. Even when they're right, a new way
of looking at the same data might come along and provide a different
explanation. Science is a process.

Don't be disingenuous.

--
Cindy Hamilton

[Bruce]

It suited Dave's agenda.

[Hank Rogers]

That's awful harsh. Master has always been nice to you.

[Hank Rogers]

Officer Dave has always been disingenuous. That will never change.