金圣叹

一袋endive，在万恶的MAXI买的，塑料过塑包装，白白黄黄，看上去又水灵又嫩，怎么看都是好吃的菜。。。。

唉。。。。

结果恶心的不得了，苦得简直透不过气来。。。。

灭绝师大

包生鱼片（抹点蛋黄酱），或者包烤肉，好吃，口水呵:p
都说苦味菜清热解火的。

白雪幽紫

那么好吃的蔬菜，大爱。。。

3DVRD

这是好菜，有点苦，但很不错，以前在比利时的时候常吃，叫Witlof, 居然还做过蒸肉！今天一查，大吃一惊，庐山真面目竟是这样的，下面就是人参！:cool:

2dian

忆苦思甜....

8620

我开始时还以为这种菜是大白菜的baby种， 买了一次，结果全倒掉了。

Volant

Post by 3DVRD;2538477
这是好菜，有点苦，但很不错，以前在比利时的时候常吃，叫Witlof, 居然还做过蒸肉！今天一查，大吃一惊，庐山真面目竟是这样的，下面就是人参！:cool:

Wow, 这个要顶一下！经常买L'endive来吃，也不知道它的根茎竟是长成这样的，有点雷！呵呵。这个东西在欧洲很受欢迎。特别喜欢那它来包各种味道的Tuna鱼酱就稍带甜味的开胃酒来吃，味道超好，它的叶子形状象个瓢羹，直接把Tuna鱼酱填进去就好了，特别是里面的叶子嫩嫩脆脆的，美味啊！马上就去做几个来吃。另外，用它来包韩国烧烤也不错。

3DVRD

昨天发帖时，本想加上一句，这是出自比利时的名菜，但怕搞错了闹笑话。刚才一查Witlof，果然和比利时有关：


What is Witlof?

          Witlof, or Witloof, means "white leaf", for the reason of its  appearance. It is a vegetable related to the 'endive', and was  discovered quite by chance in the mid 1800's in Belgium. The story goes:  the head of the Botanical Gardens in Brussels happened to store some  chicory roots in a dark cellar and then sometime later discovered that  they had produced fragrant white leaves. In 1872 some of this witlof was  sent to Paris and in 1873 appeared in an exhibition. The first sales of  Witlof were held in 1913, but it was not until 1930 that this new  vegetable gained in popularity, reaching the height of its popularity in  the years after 1945.
   
   
  
         

   

      
        What is  Red Witlof?

      This is a contradiction, really, as "Witlof" is Dutch  (or Flemish) for "White-Leaf". Therefore, this newly developed  vegetable can hardly be called "Red White-Leaf"! For this reason the  name "Redlof" is a more suitable name.
  Redlof is a member of the Chicorium Genus, along with  Witlof, Chicory and Endive. Redlof, however, has more than likely been  cross-bred with "Raddichio", also of the same genetic background. For  years now, the Dutch and French Specialist have been busy trying to  breed the red pigment into the outer edge of this "lof", or leaf  vegetable. They have been endeavouring to find an alternative to just  the one choice of Witlof, the white-buttery-yellow variety, which has  become so very popular and well known in the greater parts of Europe.
  It has however, been a difficult task (as can be testified by  commercial growers) as their early attempts produced redlof which tended  to revert back to its original white/yellow colouring. The new variety  also had some difficulty in setting a firm, tightly formed head or  spear, which is what makes Witlof so popular with chefs and food lovers  internationally.
   
        
            
这种菜富含维生素，是很好的东西。（详情见http://www.jetfresh.com.au/witlofinfo.html）

老金常在网上启迪人生，当知忠言逆耳良药苦口，遇上了witlof，竟会撒脚而逃？

金圣叹

谢谢各位味王，尤其3D大侠，想不到这苦菜能有这么多甘香的评价，看来要重新认识才行。。。


可能认识还有个阶段性的问题吧，尽管很想喜欢它、爱上它，但身体还是未能接受它。。。

。。。。。。

3DVRD

Post by 金圣叹;2539185


可能认识还有个阶段性的问题吧，尽管很想喜欢它、爱上它，但身体还是未能接受它。。。

。。。。。。

抓住老金的心容易，抓住老金的身体就难了。