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reading tiger

Adventures with Food, More or Less

1. Yesterday at the farmer's market my kids insisted -- insisted -- on buying Brussels sprouts and trying them out at home, because they looked just like cute baby cabbages. Alas, they were not so thrilled with the taste of them roasted, but I was. And hey, they didn't hate 'em.

2. I did the math: duck eggs are cheaper than pasture-raised chicken eggs, on the whole. I have a half-dozen of the former in my fridge now. What would you do with a half-dozen duck eggs?

3. We are dyeing Easter eggs as we speak, with kitchen dyes -- turmeric, red zinger tea, red cabbage, beets, blueberries. Not because I am a hippie but because of Science and sensory learning. I decided against onion skins and tea and coffee because they're kinda boring in the color department. I wish I had a good natural green, too.

4. I bought beef cheeks at the farmer's market this morning. (Yes, that would be farmer's market #2.)

5. Last night Simone expressed the desire to eat "a lamb's face." I am ascribing this in part to her fancying herself a cheetah, but also akin to her desire to eat fish with heads on. Amusingly enough, I kept the first edition of Claudia Roden's Book of Middle Eastern Food because it had a recipe for whole lamb's head and hey, you never know.

Comments

Duck eggs are wonderful. They're richer than chicken eggs, and you can use them as you would a chicken egg. Scramble, fry, hard boil, use them in baking, whatever. They make an absolutely terrific egg curry. I used to eat them in India.
Brussels sprouts are a huge hit around here, usually pan-roasted w/ olive oil, garlic and anchovy. Which is ironic, because when I was [daughter]'s age I insisted, upon being made to try (unpleasantly boiled) brussels sprouts, that they tasted "like sperm." (To the great amusement of my mother and her gay best friend.)

If I could find a lamb's head around here I would so be on that.

Love duck eggs. I find them a bit strongly flavored for baking myself, but marvelous on their own (in an omelet with Manchego or other sharp cheese, especially yum).
I think spinach juice is the only really reliable natural green. It does work to dye food starches. Doubt it's a good fabric dye -- green was really difficult in the days before chemical dyes, as it tended to require overdying or complicated mordants and was often very fugitive -- but for the purposes of colored eggs, it should be fine.
How about stir-fried brussels sprouts? Or raw and very finely sliced?
I must admit to finding them challenging still.
I really loved them roasted. They had a delightful nuttiness to them. For the kids, I might try them raw and thinly sliced, because they did express an interest in how they tasted raw versus cooked.