Comments on: A Delicious Fractal http://asymptotia.com/2008/02/10/a-delicious-fractal/ Tue, 07 Oct 2008 17:06:32 +0000 http://wordpress.org/?v=2.5.1 By: Clifford http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-110673 Clifford Mon, 25 Feb 2008 15:35:15 +0000 http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-110673 Thanks for the recipe suggestion, Bob. I actually did something a lot simpler - brushed it with olive oil and roasted it in the oven for a short while. Very tasty. It is somewhere between a cauliflower and broccoli. -cvj Thanks for the recipe suggestion, Bob. I actually did something a lot simpler - brushed it with olive oil and roasted it in the oven for a short while. Very tasty. It is somewhere between a cauliflower and broccoli.

-cvj

]]> By: Jonathan http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-110384 Jonathan Fri, 22 Feb 2008 23:42:22 +0000 http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-110384 It's a beautiful vegetable, and comes in a variety of colours! I had this one last week: http://flickr.com/photos/jonstraveladventures/2283951769/ It’s a beautiful vegetable, and comes in a variety of colours! I had this one last week:
http://flickr.com/photos/jonstraveladventures/2283951769/

]]> By: Bob http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-109112 Bob Wed, 13 Feb 2008 02:28:20 +0000 http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-109112 Cauliflower has its texture change depending upon how you cook it and how you cut it as well. In India they like to cut it like bread into slices first and then into smaller pieces so that when you stir fry it in olive oil you will trap the juice into the vegetable better. What they do a lot is to first stir fry in the olive oil and be sure to cover. You then add a few teaspoons of cold water after three minutes and cover again after a slight stir. Now you are stir steaming until you add the major grey chutney (two teaspoons to serve one)at the 5 minute mark, stir and cover all over a medium to low flame. I usually slice up one small potato and a red pepper. The potato goes in right away with the cauliflower and the pepper goes in after the chutney at about the last 3 minutes. Total cooking time: 10 minutes. Sometimes I add Pad Thai noodles and chili sauce which I make seperately. This is an official warning..The major grey chutney is really addictive to the taste buds. Cauliflower has its texture change depending upon how you cook it and how you cut it as well. In India they like to cut it like bread into slices first and then into smaller pieces so that when you stir fry it in olive oil you will trap the juice into the vegetable better. What they do a lot is to first stir fry in the olive oil and be sure to cover. You then add a few teaspoons of cold water after three minutes and cover again after a slight stir. Now you are stir steaming until you add the major grey chutney (two teaspoons to serve one)at the 5 minute mark, stir and cover all over a medium to low flame.

I usually slice up one small potato and a red pepper. The potato goes in right away with the cauliflower and the pepper goes in after the chutney at about the last 3 minutes.

Total cooking time: 10 minutes. Sometimes I add Pad Thai noodles and chili sauce which I make seperately.

This is an official warning..The major grey chutney is really addictive to the taste buds.

]]> By: Athena http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108974 Athena Tue, 12 Feb 2008 03:23:32 +0000 http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108974 I'd like to know what the texture is like when it's cooked, and then finally when as it's being chewed. To me, that's just as fascinating as the appearance. : ) I’d like to know what the texture is like when it’s cooked, and then finally when as it’s being chewed. To me, that’s just as fascinating as the appearance. : )

]]> By: Chanda http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108934 Chanda Tue, 12 Feb 2008 00:19:42 +0000 http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108934 True story! I once used this vegetable (and it's fractal nature) to give a technical talk on cosmology. Although, I knew it as a broccoflower. True story! I once used this vegetable (and it’s fractal nature) to give a technical talk on cosmology. Although, I knew it as a broccoflower.

]]> By: pedant http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108896 pedant Mon, 11 Feb 2008 17:53:43 +0000 http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108896 The first time I saw one of these romanesco cauliflowers I was entranced, bought it and admired it until it was well past its sell-by date and quite inedible. Subsequent purchases were consumed; their great beauty was not matched by their flavour, which was not as good as that of the bog standard choufleur. The first time I saw one of these romanesco cauliflowers I was entranced, bought it and admired it until it was well past its sell-by date and quite inedible. Subsequent purchases were consumed; their great beauty was not matched by their flavour, which was not as good as that of the bog standard choufleur.

]]> By: Elliot http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108895 Elliot Mon, 11 Feb 2008 17:46:35 +0000 http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108895 And it's good for you too. Those sulfur containing vegetables (brocoli, cabbage etc.) are protective against multiple types of cancer. e. And it’s good for you too. Those sulfur containing vegetables (brocoli, cabbage etc.) are protective against multiple types of cancer.

e.

]]> By: Yvette http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108823 Yvette Mon, 11 Feb 2008 05:34:36 +0000 http://asymptotia.com/2008/02/10/a-delicious-fractal/#comment-108823 Now that is pretty sweet! You are forgiven for posting it. ;) Now that is pretty sweet! You are forgiven for posting it. ;)

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