Comments on: Cultural Differences http://frogparade.com/2008/03/cultural-differences/ We like it here! One German and one American translating Los Angeles for the World. Sun, 29 Jan 2012 02:30:09 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Petra http://frogparade.com/2008/03/cultural-differences/comment-page-1/#comment-205 Petra Tue, 18 Mar 2008 23:39:29 +0000 http://frogparade.com/?p=283#comment-205 I like cabbage because it is so versatile. Whether cooked or eaten raw, the result is always satisfying. Plus there are so many varieties, all colors, all tastes, to suit every dish one wants to transform the cabbage into. Cabbage in all its forms is seriously underrated - like so many good and simple things in life. P.S.: I'll try the nutmeg - it sounds delicious. I like cabbage because it is so versatile. Whether cooked or eaten raw, the result is always satisfying. Plus there are so many varieties, all colors, all tastes, to suit every dish one wants to transform the cabbage into.

Cabbage in all its forms is seriously underrated – like so many good and simple things in life.

P.S.: I’ll try the nutmeg – it sounds delicious.

]]> By: Karen http://frogparade.com/2008/03/cultural-differences/comment-page-1/#comment-204 Karen Tue, 18 Mar 2008 14:54:05 +0000 http://frogparade.com/?p=283#comment-204 I don't even like to get wet, much less swim. I don't like either kind of corned beef. That's probably blasphemy for someone with as much Irish heritage as I have. Cabbage, I love. A few tips I learned from my Ukrainian cousin (Ukrainians are the world's most avid cabbage consumers, apparently) and just on my own. Before cooking cabbage, take it out of the refrigerator and let it warm to room temp. Or better yet, bring it home from the store, leave it out a few hours to get to room temp, then cook it without refrigerating. For some reason, this brings out the sweetness in cabbage like nothing else. Ukrainians also believe cabbage should be cooked uncovered to let toxic "gases" escape. I steam it covered. I haven't exploded - yet. Ukrainians also add a dash of nutmeg to cabbage for flavor. I've done it, and it's nice. Caraway seed in cabbage is also flavorful. I didn't even wear green yesterday. Some Irishman, huh? I don’t even like to get wet, much less swim. I don’t like either kind of corned beef. That’s probably blasphemy for someone with as much Irish heritage as I have. Cabbage, I love. A few tips I learned from my Ukrainian cousin (Ukrainians are the world’s most avid cabbage consumers, apparently) and just on my own. Before cooking cabbage, take it out of the refrigerator and let it warm to room temp. Or better yet, bring it home from the store, leave it out a few hours to get to room temp, then cook it without refrigerating. For some reason, this brings out the sweetness in cabbage like nothing else. Ukrainians also believe cabbage should be cooked uncovered to let toxic “gases” escape. I steam it covered. I haven’t exploded – yet. Ukrainians also add a dash of nutmeg to cabbage for flavor. I’ve done it, and it’s nice. Caraway seed in cabbage is also flavorful.

I didn’t even wear green yesterday. Some Irishman, huh?

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