Xref: utzoo rec.food.cooking:18775 sci.bio:3232 rec.gardens:4493 Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!samsung!umich!umeecs!msi-s0.msi.umn.edu!sctc.com!beede From: beede@sctc.com (Mike Beede) Newsgroups: rec.food.cooking,sci.bio,rec.gardens Subject: Re: Broccoflower Message-ID: <1990Jul10.114853.8690@sctc.com> Date: 10 Jul 90 11:48:53 GMT References: <31477@cup.portal.com> <1990Jul6.213628.13527@mthvax.cs.miami.edu> <594@cbnewsb.ATT.COM> Organization: Secure Computing Technology Corporation Lines: 28 rlm@druhi.ATT.COM (MesenbrinkRL) writes: >According tAccording to an article the Summer '90 edition of The >Grower's Edge, broccoflower is a new cross between broccoli and >cauliflower developed by the Dutch. It has shape and texture of >cauliflower and the green color and taste of broccoli. Well, apparently the Grower's Edge folks didn't taste one. I did. It was pretty much cauliflower-tasting except not as good. And I love brocolli, so this ain't just sour grapes ;-). Then again, maybe they really are just selling unblanched cauliflower as ``broccoflower'' in at least some cases. Also, $1.79 isn't so bad for cauliflower here earlier in the year. P.S., Has anyone ever found a use for those green smooth avocados? They seem pretty nasty to me compared to the wrinkly black ones (what I call _real_ avocados). They sure aren't made for eating by the slice. -- Mike Beede Secure Computing Technology Corp beede@sctc.com 1210 W. County Rd E, Suite 100 Arden Hills, MN 55112 (612) 482-7420