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From: suh@aries.scs.uiuc.edu (Gerald Suh)
Newsgroups: rec.food.cooking,sci.bio,rec.gardens
Subject: Re: Broccoflower
Message-ID: <1990Jul11.154018.19807@ux1.cso.uiuc.edu>
Date: 11 Jul 90 15:40:18 GMT
References: <HUGHES.90Jul6085636@blizzard.Berkeley.EDU> <1990Jul6.213628.13527@mthvax.cs.miami.edu> <594@cbnewsb.ATT.COM> <4939@milton.u.washington.edu>
Sender: usenet@ux1.cso.uiuc.edu (News)
Reply-To: suh@aries.scs.uiuc.edu (Gerald Suh)
Organization: School of Chemical Sciences, Univ. of Illinois at Urbana-Champaign
Lines: 27

In article <4939@milton.u.washington.edu> twain@blake.acs.washington.edu (Barbara Hlavin) writes:
>In article <594@cbnewsb.ATT.COM> rlm@druhi.ATT.COM writes:
>>
>
>Has anyone actually *eaten* this thing?  If so, does it offer any subtle
>variations of taste over either of its relatives?  Is there *any* reason
>to pay an exorbitant price for this vegetable?  (E.g., does it sing, tell
>jokes, turn shocking pink in the steamer?)
>
>
>--Barbara

I've *eaten* this thing.  It was several months ago and if I remember
correctly, I payed a little under $2.00. Too much, I think.
This thing tastes a lot like cauliflower, but the texture is a little
softer.  I like my vegetables undercooked and crunchy but if you
are into leaching all of the vitamins out and destroying those that
aren't leached out, I don't think that you could tell the difference
between broccoflower and cauliflower.  The recursive shape of the
broccoflower is kind of cool, but that's about all.  Does it sing,
tell jokes, turn shocking pink in the steamer?  I haven't heard
of any such thing, but I have heard that if the unsuspecting
vegetable is cooked after midnight.....

Happy eating,

Gerald