LOL my steamer yeah but my steamer is like funky because it's all hella dented and yeah been used for a looonnnnnnnnnnng while-I go through like 3 baskets a year for it well on a good year-it's the only way to make jasmine sticky rice though that I know of. The first thing I learned to cook was Hmong food.
I don't know yeah maybe farmers market it does exceedingly well in California so yeah or if you have a little Italian market oh the Swiss chard yeah totally a hippy fav. LOL or at high end health food stores. Strange huh?
The romanesco broccoli is like a bit more bitter and has a very different texture it's very firm and more like huh like cauliflower actually it's also called the Italian caluiflower and broccoflauwer etc.
I'd smother both with butter but honestly both I can only eat if they are covered in Larrupin dill mustard sauce I don't know if you an get it everywhere it's from a local restauranteur....but if you have a fav. sauce cover it. Both are super good for you but not the most appealing of taste... |