Comments galore. Ha! I'm a cabbage in the winter girl, too. Local produce and markets...totally influential in my culinary journey. These pictures of radicchio are divine!
Thank you Kim, looking forward to reading more about your affair with food! (And my next newsletter will be about the mighty cabbage indeed! I hope you'll like it ✨)
This process of making soar onboard as a preservation process is interesting. The Japanese have a similar process called surimi which serves as the base of imitation crab. If you're interested, I wrote about last year: https://borschtforbreakfast.substack.com/p/12-tender-is-the-summer-salad
Comments galore. Ha! I'm a cabbage in the winter girl, too. Local produce and markets...totally influential in my culinary journey. These pictures of radicchio are divine!
Thank you Kim, looking forward to reading more about your affair with food! (And my next newsletter will be about the mighty cabbage indeed! I hope you'll like it ✨)
This process of making soar onboard as a preservation process is interesting. The Japanese have a similar process called surimi which serves as the base of imitation crab. If you're interested, I wrote about last year: https://borschtforbreakfast.substack.com/p/12-tender-is-the-summer-salad
Thank you Mia for the link, this is certainly something I'm interested in, all the more because Venetians have adopted surimi as a cheaper substitute for crab in their "tramezzini" - they're ubiquitous here. https://www.all-thats-jas.com/venetian-crab-sandwich-tramezzino-al-granchio/
Oh this recipe looks great, but I'm partial to seafood salads! Thanks for sharing.
My pleasure