Unfortunately the range of chinese veges are very poor here in brisbane, with one of the main chinese supermarkets only stocking bok choy, which is nice but i could never consume a whole bunch without getting completely bored of it. I'd like to find a good source of spinach, and bean sprouts so i can try to make gado gado.
I've decided to maintain a list of veges that one should definitely keep around the house. The basis for entry into this list are a balance between taste, versatility and keepability.
At the moment the two most obvious entries are (roma) tomatoes and onions. Good tomatoes cooked with onions seem to the basis for a lot of curries in indian (not that i cook indian) or african curries. Good tomatoes are fantastic raw as well and they keep relatively long. So top of the list for tomatoes and onions. Oh and potatoes as well, sometimes I get sick of eating rice and they keep for yonks.
So to add to the obvious, i'm including eggplant and brocolli. Eggplant cos cut thin, fried up with a dash of vinegar makes it an awesome side not to mention i love it when its cooked really soft and gooey. Brocolli cos, well its a sauce absorber, keeps well and is very very healthy, apparently.
8 comments:
i can't believe you put all those but u forgot to put garlic :(
i didnt forget! garlic isnt a vegetable =)
garlic is a vegetable!
eggplant is a fruit :P
garlic is stacked in the herb section and eggplant in the vegetable section.
Scientifically u may be right, but its a democracy, and we all know eggplant is a veggy.
To much truth, not enough truthiness
i can accept that ppl would view eggplant as a fruit or a vegetable or even both but i don't see how garlic is a herb...
i mean it's like a - for lack of a better description - garlicky onion :P
what exactly is the definition of a herb? is ginger a herb or a vegetable?
garlic + ginger = herb
im not saying this is the definitive answer. But, imo those things that are used for seasoning and background flavour manipulation makes it a herb.
wha???
i dunno i usually fry onions before adding them to stuff... i mean... onions taste so much better after they're fried... plus there are so many recipes that say something along the lines of "fry onions until translucent" or brown or something
something that just came to mind... are there any examples of plants that have different parts that are vegetables and herbs?
tomato is a fruit, too.
So I agree with the cooking classifications:
Tomato = vegetable.
Ginger + garlic = herbs.
I would say avocados but 1) they're expensive. 2) they don't really keep. but they're versatile.
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