Food and drink

[C-Mag]

The wife and I picked up a head of this bizarre cauliflower. Any recommendations on cooking it ?

[SuburbanFarmer]

The wife and I picked up a head of this bizarre cauliflower. Any recommendations on cooking it ?

Kill it with fire? That does not look natural at all...

[C-Mag]

I had to look up cheddarwurst. Never heard of it before. Cheese in a sausage is about as American as you can get I reckon.

It's German. Like most sausage things.

Ah, the Germans, an old nickname for them were 'Gut Eaters'.
I have Cheddar Wurst on the white board to be made this winter. I have 120 pounds of deer meat in the freezer, and beef and pork............. I'm going to put Abe Frohman to shame.

[C-Mag]

The wife and I picked up a head of this bizarre cauliflower. Any recommendations on cooking it ?

Kill it with fire? That does not look natural at all...

My first thoughts when I saw it was, damn, I'm not putting a cactus in my mouth.

[SuburbanFarmer]

I had to look up cheddarwurst. Never heard of it before. Cheese in a sausage is about as American as you can get I reckon.

It's German. Like most sausage things.

Ah, the Germans, an old nickname for them were 'Gut Eaters'.
I have Cheddar Wurst on the white board to be made this winter. I have 120 pounds of deer meat in the freezer, and beef and pork............. I'm going to put Abe Frohman to shame.

I'd buy some from you. That sounds awesome.

[K@th]

The wife and I picked up a head of this bizarre cauliflower. Any recommendations on cooking it ?

It's Romanesco. Delicious!
Just Steam It

[C-Mag]

The wife and I picked up a head of this bizarre cauliflower. Any recommendations on cooking it ?

It's Romanesco. Delicious!
Just Steam It

Any special precautions. Are there quills, thorns or poison pods that need to be removed first ?

[K@th]

Lol. Just treat it like broccoli.yum. I get it whenever i can find it

[C-Mag]

It's German. Like most sausage things.

Ah, the Germans, an old nickname for them were 'Gut Eaters'.
I have Cheddar Wurst on the white board to be made this winter. I have 120 pounds of deer meat in the freezer, and beef and pork............. I'm going to put Abe Frohman to shame.

I'd buy some from you. That sounds awesome.

Hopefully around Christmas I will get to it. I have to get my smoker set up and buy some high temp cheese, then its game on.

[SuburbanFarmer]

The wife and I picked up a head of this bizarre cauliflower. Any recommendations on cooking it ?

It's Romanesco. Delicious!
Just Steam It

I'll be damned... https://en.wikipedia.org/wiki/Romanesco_broccoli

https://www.bonappetit.com/test-kitchen ... -romanesco

•Blanch the florets and then shock in an ice bath to lock in that vibrant color. (They'll become muted if you skip the shocking step.) Add the pre-cooked romanesco to salads, veggie trays, or even cold noodle dishes.
•It goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil, or get fancy with something more saucy and complicated.
•Try it roasted or sautéed in olive oil with onions and garlic. Serve it on a sausage sandwich or a Italian sub. Don't be afraid of getting a little char on the veggie; it can stand up to the flavor.
•Break it into florets and pickle them with garlic.

The most important thing to remember: Don't overcook it. "You want to maintain the vegetable's unique shape, not turn it to mush."