Old style/New style vegetables

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Post
NYNM
Filet Mignon
2006/11/01 13:50:25
Just read an article in Time Out NY about new "hot" vegetables in NYC
"hot" restaurants: Swiss Chard, Kale, Escarole, Broccoli Rabe, Baby onions . Heck, my mom and grandmom used to make these in the 1950's. Cream sauce or lemon or gralic (Italian touch)

Now, brocollini, baby carrots, bay corn, that's "new" (well in NYC probably "old" like 1990's.)

What do you folks think is old/new in the Wonderful World of Vegatables?


jeepguy
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/01 14:08:05
How about that lovely steamed cauliflower, broccoli, zuchini, and onion garbage i see so often? If i see it i'll ask them to leave it in the freezer. I hate that stuff!
Ashphalt
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/01 14:08:31
I don't ride the crest of fashion (I'm probably more in the undertoe). But, in the past 5 years or so I've been noticing parsnips on a lot of menus, after having been virtually banished for years.

Radicchio seems to be out (it is, SO, 80s after all), fennel seems to be in.

What others have people noticed?
Wendy62
Hamburger
RE: Old style/New style vegetables 2006/11/01 14:11:14
Broccoli rabe is new again is it? I remember Laurie Colwin writing about that stuff in the 1980's; she's why I learned to love it.

Here in Fresno, the fancy restaurants are serving a lot of fennel, leeks, sweet potatos and cippolini (sp?) onions. They're also still pretty impressed with themselves if they make their salads with baby greens, bless their hearts.

...What's bay corn?
Ashphalt
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/01 14:26:34
I thought that Broccolini was the "new" Rabe?

BTW - I was guessing that "bay corn" is baby corn. If not where can I score some? I haven't seen it on any menus yet so maybe I can be ahead of the curve.
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/01 14:28:29
I guess not many new veggies are being discovered. We need to go to the tropics and find some! Hmmm, but the could be poison! Oh, we could ask the native folks what they like.
Joe
Wendy62
Hamburger
RE: Old style/New style vegetables 2006/11/01 14:38:06
quote:
Originally posted by Ashphalt
BTW - I was guessing that "bay corn" is baby corn. If not where can I score some? I haven't seen it on any menus yet so maybe I can be ahead of the curve.



I do hope it isn't; there should be new kinds of corn.
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/01 14:44:01
Bay corn is grown in the shallow bays along the California coast. No need to salt this corn since it is grown in naturally salty sea water! Just joking, I have no clue but was gonna ask till Wendy beat me to it.
Joe
Ashphalt
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/01 14:48:29
quote:
Originally posted by PapaJoe8

I guess not many new veggies are being discovered. We need to go to the tropics and find some! Hmmm, but the could be poison! Oh, we could ask the native folks what they like.
Joe


All those "native" vegetables taste just like chicken, anyway, right?
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/01 14:53:02
Not sure Ash, I have not treid them "all". If they do that would be geat! We could keep our chickens as pets.
Joe
xannie_01
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/01 14:58:17
give me an old fashion vegetable plate
with black eyed peas and some cabbage;
keep that precious stuff away from me.
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/01 15:37:36
Xannie, bay corn goes great w/ plack eye peas! And, I love steamed precious w/ a good cheese/wine sauce. You didn't scan Ash and my earlier posts to fast did you?

Now that KFC has done away w/ trans fats, just wait till they make the switch to "native" vegetables.

Ok I'll stop. I do love okra, tomatoes, and plack eyed peas all mixed together. I have never seen it on a menu. New vegies, new ways to fix or mix em, sounds good to me, as long as we can keep our old stuff.
Joe
NYNM
Filet Mignon
RE: Old style/New style vegetables 2006/11/01 15:41:29
quote:
Originally posted by Ashphalt

I don't ride the crest of fashion (I'm probably more in the undertoe). But, in the past 5 years or so I've been noticing parsnips on a lot of menus, after having been virtually banished for years.

Radicchio seems to be out (it is, SO, 80s after all), fennel seems to be in.

What others have people noticed?


Yes, fennel. My grandmother served "Finnochio" to us in the 50's. Loved it then, so licorice!
NYNM
Filet Mignon
RE: Old style/New style vegetables 2006/11/01 15:42:33
quote:
Originally posted by Wendy62

Broccoli rabe is new again is it? I remember Laurie Colwin writing about that stuff in the 1980's; she's why I learned to love it.

Here in Fresno, the fancy restaurants are serving a lot of fennel, leeks, sweet potatos and cippolini (sp?) onions. They're also still pretty impressed with themselves if they make their salads with baby greens, bless their hearts.

...What's bay corn?



Yeah, duh, its baby corn. I never took typing in high school....
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/01 15:58:24
NYNM, sorrry but it's to late, Bay Corn is here to stay!

Tender young corn, brined in natural sea salt, with a dash of fish oil... maybe? Hey, it IS a catchy name!

I agree with Windy, there should be new kinds of corn!
Joe
Wendy62
Hamburger
RE: Old style/New style vegetables 2006/11/01 18:59:31
NYNM, what is typing compared to the hungry imaginations of a bunch of Roadfooders? I'm going right home and make myself a dish of Bay Corn a la PapaJoe, and if I don't have any fish to add, I guess I'll use Goldfish.
ann peeples
Sirloin
RE: Old style/New style vegetables 2006/11/01 19:03:22
Heck-Those vegetables were in years ago.............
xannie_01
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/01 19:04:32
ann,
you know everything old is new again.
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/01 19:16:17
Windy, the goldfish might work better! They would give a cheesey flavor.

Ann, I do not think the bay corn was around years ago?
Joe
Wendy62
Hamburger
RE: Old style/New style vegetables 2006/11/01 19:23:36
quote:
Originally posted by PapaJoe8
Ann, I do not think the bay corn was around years ago?
Joe


...But it should have been.

As for the goldfish, PapaJoe, cheese-flavored things make everything better. Some Nacho Cheese Grips, maybe? I stole all the ones I got for the kids after I found out what a nice garnish they made.
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/01 19:31:13
Grips, what are those Wendy? I agree about the cheese stuff. Hey, anything goes good w/ bay corn.

Ok, someone must have some more new vegies, or old ones.
Joe
NYNM
Filet Mignon
RE: Old style/New style vegetables 2006/11/01 19:49:45
quote:
Originally posted by Wendy62

NYNM, what is typing compared to the hungry imaginations of a bunch of Roadfooders? I'm going right home and make myself a dish of Bay Corn a la PapaJoe, and if I don't have any fish to add, I guess I'll use Goldfish.



Ooh yeah! Bay Corn!!!

Love this What Vegetables are in Fashion right now?? Who needs boots or handbags? We got VEGETABLES!!!!!!
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/01 19:56:41
You get full credit for the bay corn NYNM! Wendy and I are just working on the recipes.
Joe
NYNM
Filet Mignon
RE: Old style/New style vegetables 2006/11/01 20:29:55
lleechef
Sirloin
RE: Old style/New style vegetables 2006/11/01 22:37:14
Other hot items would include melted leeks, parsnips, celery root, rutabagas, beets and of course the whole gamit of braised greens. Of course we never invented anything new, we just cook them differently! Items wrapped in banana leaves are big now too.
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/02 17:42:33
I got this idea from the sprouting garlic thread. Ok, I am sure someone is already doing this but... braised garlic sprouts. Or, garlic sprouts sauted in butter and hmmmm garlic? We have a wild garlic that grows in Texas and the sprouts are real good.
Joe
Foodbme
Porterhouse
RE: Old style/New style vegetables 2006/11/02 17:55:56
Vegetables are like mens ties. Never throw them away because they will come back in style someday. Is Grits a vegetable?
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/02 18:14:11
Foodb, Wendy talked nacho cheese "grips". I was not sure what a gripe was.
Joe
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/02 18:27:11
Well shoot, just when I thought I had come up with something new!

At sproutpeople.com the slogan is "eat more sprouts", all kinds of sprouts, including garlic. Google and you will find all kinds of sprout recipes.

And, google "bay corn" and see what you find!
Joe
Wendy62
Hamburger
RE: Old style/New style vegetables 2006/11/02 18:37:33
quote:
Originally posted by PapaJoe8

Foodb, Wendy talked nacho cheese "grips". I was not sure what a gripe was.
Joe


"Grips", incidentally, PapaJoe, are annoying tiny-sized versions of standard Nabisco snacks (Chips Ahoy, cheese crackers, etc.) that come in little bags for parents to put in school lunches. I got them once, the Nacho Cheese flavor, when my 7-year old and my 12-year old begged me; they each tasted a couple, and decided they were "too spicy". At least it stopped them begging. After that, I used the rest of the box myself, mostly by sprinkling them into chicken soup instead of crackers, because of course I hadn't learned about Bay Corn yet then.
UncleVic
Sirloin
RE: Old style/New style vegetables 2006/11/02 19:04:17
New is a on going marketing glitch. Irritating to me to say the least. Example: How roasted jalapenos turned into Chipotle is beyond me, but many made their $$ off that short lived trend.. Now I just wish they would push Old Potatoes some..

Wendy62
Hamburger
RE: Old style/New style vegetables 2006/11/02 19:08:12
quote:
Originally posted by PapaJoe8

Well shoot, just when I thought I had come up with something new!

At sproutpeople.com the slogan is "eat more sprouts", all kinds of sprouts, including garlic. Google and you will find all kinds of sprout recipes.

And, google "bay corn" and see what you find!
Joe


Ha! Is this the link you're talking about?
http://www.pechsiam.com/canned_babycorn.htm

If you'll note, it says "Whole bay Corn are a superb addition to Salads, Stir-Frys, Stews and Cocktails, or simply hot with butter." Now I want some even more.
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/02 19:09:59
Ahhh, so thats what grips are. I think foodb thought you ment grits.

Hmmm, nacho cheese grits???

Oh, not sure chips ahoy would be so good in bay corn or chicken soup, in milk maybe?
Joe
Wendy62
Hamburger
RE: Old style/New style vegetables 2006/11/02 19:12:07
quote:
Originally posted by Foodbme

Vegetables are like mens ties. Never throw them away because they will come back in style someday. Is Grits a vegetable?


Why do I picture a vegetable drawer full of ties, and/or a tie drawer full of vegetables when I read this?

And Grits can't be a vegetable because they're served at breakfast. Who eats vegetables for breakfast?
salsailsa
Cheeseburger
RE: Old style/New style vegetables 2006/11/02 23:30:49
quote:
Originally posted by Wendy62

quote:
Originally posted by Foodbme

Vegetables are like mens ties. Never throw them away because they will come back in style someday. Is Grits a vegetable?


Why do I picture a vegetable drawer full of ties, and/or a tie drawer full of vegetables when I read this?

And Grits can't be a vegetable because they're served at breakfast. Who eats vegetables for breakfast?


Only in an omlette!

I wish salsify were available on more menus. I loved having them sauteed in butter in France.
xannie_01
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/02 23:39:50
i have never seen salisfy on either a menu or grocery.
where in the world do you get them?
i'm so intrigued!
salsailsa
Cheeseburger
RE: Old style/New style vegetables 2006/11/02 23:48:21
Xannie- I've never seen it in the grocery stores here but I have seen it on the occasional upscale NY menu. Here is a description and quite frankly it doesn't taste like oyster as this blurb claims.

Salsify (tragopogon porrifolius) is a vegetable whose root and leaves can be used for cooking purposes. It is also known as white salsify, goatsbeard, vegetable oyster, and the oyster plant. The latter two names reflect the root's taste, which when cooked, resembles an oyster. Salsify is a member of the sunflower family and its varieties are named French Blue Flowered and the Mammoth Sandwich Island. It is cultivated in Central and Southern Europe, the United States, and in Asia (Taiwan), and is said to have originated in the Mediterranean. Its root is similar in appearance to a thin parsnip. Additionally, it is long in length and is cream or white in color. From the top of the salsify, green, grass-like shoots emerge. These leaves are edible and can be used in salads, for example. Salsify is a hearty plant that requires approximately 150 days to grow. However, it can be left in the ground during the winter months and will still flourish. When cultivated for a few years, salsify will also produce stalks that bear purple flowers.


You can purchase fresh salsify in many supermarkets and specialty stores during the winter months. You can also buy canned salsify year-round. However, canned salsify is not always an easy item to locate. When purchasing fresh salsify, you will find roots that are approximately 8-12 inches long and one inch in diameter. Select only those roots that are firm to the touch and that are well developed. Once purchased, you can safely store the fresh salsify in your home for up to one week as long as the roots are wrapped in plastic and placed in your refrigerator. When you are ready to use the salsify, cut-off its root ending then use a peeler to remove its outer skin and coating. To avoid discoloration of the root prior to its use, take the newly peeled salsify and drop it into a solution of water and lemon juice.



Common uses for salsify in cooking include cutting the root into 1/2-inch cubes and adding it to stews and soups. The root can also be microwaved, boiled, steamed, creamed, or mashed. A popular recipe suggests cooking the salsify root then mashing it and forming the mashed salsify into patties that are then fried. Because salsify root has an unusual taste, you may want to experiment with using it in recipes. While it is known for its oyster-like flavor, many people have also claimed it tastes similar to an artichoke. When cooked it also has the texture of an artichoke heart.

ScreamingChicken
Filet Mignon
RE: Old style/New style vegetables 2006/11/03 12:07:32
There are vegetables in my Old Style???

I see broccoflower and orange cauliflower in the grocery store but that's probably about as trendy as rural Wisconsin gets...

Brad
Wendy62
Hamburger
RE: Old style/New style vegetables 2006/11/03 12:21:12
quote:
Originally posted by xannie_01

i have never seen salisfy on either a menu or grocery.
where in the world do you get them?
i'm so intrigued!


Pleasant Hill, in Kentucky (http://www.shakervillageky.org/): They have salsify on the menu at the Inn there sometimes. I've never seen it anyplace else, but their version is creamed, and tastes like nice Southern vegetables, but without any really distinctive flavor of its own.
Ashphalt
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/03 12:25:25
Okay, "new" vegetable and new use.

Today's "barcode" in the Boston Globe (essentially cocktail of the week) features a drink based on kabocha squash, otherwise known as Japanese pumpkin.

Unfortunately I couldn't find a link, but "It involves piercing roasted squash with cloves and steeping it with cinnamon and brown sugar in fragrant Absolut Vanilla. This is strained, and in goes a smidge of Amaretto, Cointreau to cut the sweetness, and a bit of cream."

Gee, all this for only 10 bucks?
fabulousoyster
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/03 16:03:00
to me...

creamed spinach, creamed peas with onions, mashed creamed turnips, creamed veg in general old and delicious.

any baby veg in a light lemon sauce is new and wonderful.
GordonW
Double Cheeseburger
RE: Old style/New style vegetables 2006/11/07 16:24:31
What ever happened to grilled vegs? Bobby Flay's old shows still have them.

On the Splendid Table radio show yesterday, Jacques Pepin was talking about Julia Child's take on grilled vegetables, basically: "Why would anyone want to eat food that is burned on the outside and raw on the inside?"
V960
Double Chili Cheeseburger
RE: Old style/New style vegetables 2006/11/17 17:42:23
All flash...markeeting
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/11/17 17:57:47
Oh, just saw Windy's question above. Yep thats the Bay Corn site, sorry I just saw your question Wendy. Anyone not up on "bay corn" look back on page 1 of this. All in fun though! :~)
Joe
NYNM
Filet Mignon
RE: Old style/New style vegetables 2006/11/18 20:57:30
Anyone serving bay corn for Thanksgiving?
Give us your recipe: in stuffing? as a corn bread? succotash? on the cob?
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2006/12/28 15:28:19
Anyone interested in bay corn should read page 1 of this thread. Like I said all in fun.

It IS real weird that if you google

"bay corn" recipe

you will find all kinds of uses and recipes.
Joe
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2008/12/31 14:33:07
I thought I would bring this up for Ann... and all those wanting to learn about how the whole Bay Corn craze started here at Roadfood. Just look back to NYNM's first post on page one and read carefully. :~)
Joe
post edited by PapaJoe8 - 2008/12/31 15:07:51
chrissie41
Junior Burger
RE: Old style/New style vegetables 2008/12/31 14:36:02
Nowadays you see a lot of people roasting root vegetables. especially good this way are brussel sprouts! really yummy.
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2008/12/31 14:44:43
Chrissie, those roasted roots do sound good. And... I do love brussel sprouts!

Wendy, you still here? Neat idea about the soup. I do Cheetos allot.

Oh, I have never heard about little kids begging for Bay Corn. :~)
Joe
post edited by PapaJoe8 - 2008/12/31 14:48:38
ann peeples
Sirloin
Re:Old style/New style vegetables 2008/12/31 15:05:06

New?Have been eating those for years!!!!
PapaJoe8
Sirloin
Re:Old style/New style vegetables 2008/12/31 15:10:08
Ann, you were way ahead of your time I think! And, did you notice I mentioned you above?
Joe
roossy90
Sirloin
RE: Old style/New style vegetables 2009/02/02 21:30:38
PapaJoe8

Chrissie, those roasted roots do sound good. And... I do love brussel sprouts!

Wendy, you still here? Neat idea about the soup. I do Cheetos allot.

Oh, I have never heard about little kids begging for Bay Corn. :~)
Joe



Bay Corn?... Did someone say Bay Corn?...........The thought of that thread just brought a smile to my face.......
FriedClamFanatic
Double Chili Cheeseburger
RE: Old style/New style vegetables 2009/02/02 21:44:56
Bay Corn is of course not a new vegetable.  Pocohontas served John Smith Bay Corn on the shores of the Chesapeake. As most modern gourmets know, Bay Corn can sometimes act as an aphrodisiac, which is probably why John Smith fell in love with her
PapaJoe8
Sirloin
RE: Old style/New style vegetables 2009/02/02 22:32:11
Interesting FriedClam! Now we know.

Besides discussing the Bay corn subject here, the fun is Googling all the recipes, and restaurant menu mentions of Bay Corn. And it does have a few of its own threads here at Roadfood.

Oh, and I actually fixed Buffalo Bay Corn for our family Christmas party. I am still working on my recipe for Bay Corn scampe. :~)

See yall when I get back from Vegas next week.
Joe
Ort. Carlton.
Filet Mignon
Re:Old style/New style vegetables 2009/02/03 01:42:38
Dearfolk,
   Really old style would be kale greens... I haven't seen those anywhere in years. Baked squash is becoming a rarity here: everybody seems to have only the pre-prepared fried kind. Same with zucchini and okra.
   And I haven't had a decent dish of fried potato eyes since I don't remember when.
      Vegetatively, Ort. Carlton in Animal, Mineral Athens, Georgia.
Ort. Carlton.
Filet Mignon
RE: Old style/New style vegetables 2009/02/03 01:45:27
roossy90
PapaJoe8
Bay Corn?... Did someone say Bay Corn?...........The thought of that thread just brought a smile to my face.......

 
Roossy,
   You made me laugh very hard (but I had to do it internally because too many people are studying tonight!).
      Amaizeingly Enough, Ort. Carlton in Cornballical Athens, Georgia.


Ort. Carlton.
Filet Mignon
RE: Old style/New style vegetables 2009/02/03 01:47:24
PapaJoe8 those roasted roots do sound good.


PapaJoe; Dearfolk,
  I know... I got an LP by them.
      Rocking Reggaephonically, Ort. Carlton in the Boompthud That Is Athens, Georgia.
NYNM
Filet Mignon
Re:Old style/New style vegetables 2009/02/04 08:15:47
 RF Alert: 

Just heard of some new veggie. I think it is a rip off of Bay Corn. It is called Baby Corn! Bah, humbug, I say.
CajunKing
Sirloin
Re:Old style/New style vegetables 2012/12/21 16:25:16
Grilled Bay Corn with Chipotle Butter
 
200 ears of Bay Corn
1 Gallon of Water with cayenne and a tad titch of salt
 
1 stick butter
2 chipotles
lime juice
 
Brine the Bay Corn in the water with the salt and cayenne ( 2 to 4 bours)
Take Bay Corn out of the brine
Place Bay Corn on Fish Grate in Really Hot Grill
Shake fish grate often to prevent sticking and burning
 
Melt the butter, and the chipotle (minced or chopped fine)
add the lime juice
Mix well
 
Take the Bay Corn off the grill and onto a large serving platter
Drizzle with Lime Chipotle Butter
 
Serve Hot
 
 
Hepcat
Cheeseburger
Re:Old style/New style vegetables 2012/12/27 18:45:56
My vegetables of choice are good old-fashioned peas, corn and succotash. I'm always annoyed in restaurants when they serve me some other vegetable concoction with my hot turkey sandwich.
 

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