Intended as a repository of photos, poems-in-progress, and news, The Jane Day Reader will blare and babble, bubble and squeak, semi-regularly.
Monday, January 09, 2006
morsel
On a fortune cookie from my favorite northern Chinese restaurant (crispy ginger beef, garlic stems with pork, bbq chicken with ginger, rice, green tea):
The following is from: http://www.innvista.com/health/foods/vegetables/garlic.htm
Chinese garlic stems, garlic flower stems, green garlic suan tai (Chinese), shen sum (Korean) (Allium sativum)
Chinese garlic has a symmetrical bulb in thin purple or silver skin, but has little flavour. Its stems should not be confused with the inedible fibrous tops of curled garlic often found at Farmer's Markets and specialty markets. These greens are about a foot long and not hollow like the green onions. They are solid and about the width of a pencil. If snapped or cut, the aroma is unmistakably garlic. In China, garlic flower stems are a side product of the garlic bulb of strains known to produce them. The bulbs are cultivated in the usual way, but the flower stems are cut in early summer when they are green and harvested very carefully so that the bulb will not be damaged and can be left to mature. The stems are usually twelve to eighteen inches in length and sold in bundles. They are too strong for most people to use raw; but, if quickly cooked, they are an excellent addition to dishes requiring a hint or two of garlic.
(Unlike words, garlic stems can be both weighed and counted...)
7 comments:
what are garlic stems?
The following is from: http://www.innvista.com/health/foods/vegetables/garlic.htm
Chinese garlic stems, garlic flower stems, green garlic suan tai (Chinese), shen sum (Korean)
(Allium sativum)
Chinese garlic has a symmetrical bulb in thin purple or silver skin, but has little flavour. Its stems should not be confused with the inedible fibrous tops of curled garlic often found at Farmer's Markets and specialty markets. These greens are about a foot long and not hollow like the green onions. They are solid and about the width of a pencil. If snapped or cut, the aroma is unmistakably garlic. In China, garlic flower stems are a side product of the garlic bulb of strains known to produce them. The bulbs are cultivated in the usual way, but the flower stems are cut in early summer when they are green and harvested very carefully so that the bulb will not be damaged and can be left to mature. The stems are usually twelve to eighteen inches in length and sold in bundles. They are too strong for most people to use raw; but, if quickly cooked, they are an excellent addition to dishes requiring a hint or two of garlic.
(Unlike words, garlic stems can be both weighed and counted...)
Weight should always be something that doesn't count--unless we're writing by the pound?
Weight is a four letter word...
Word is a four letter word.
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