Have you ever put cubes of turnip in the oven with a touch of oil, salt and cumin? Yuuuuumy.

I haven't, but I think we'll try that! I do like them as an alternative to mashed spuds (though I could never develop a taste for "tatties and neeps", at least when mashed together) and grated turnip is essential in a nice winter broth, alongside other root vegetables like carrots, parsnips etc, some red lentils, barley, chopped leek, onion and celery in a good ham stock with plenty of seasoning. Yum.

Of course in the run-up to Hallowe'en I'd eat plenty of raw turnip since they made the traditional lantern back then what with the lack of pumpkins in Britain at the time; for all I know, turnips may have predated them anyway.

For the record, just to avert confusion, by "turnip" I mean swede(ish turnip) or rutabaga, not those daft little white things.

Ah, turnips. Mashed turnips were the first food my boys had that wasn't milk. A milestone unsurpassed until that first taste of Marmite 2/3 of a year later. The turnip - breakfast of champions.

Rutabaga is pretty decent. I'm partial to jicama though.

I'm pleased to hear they're having such a good upbringing! Marmite on toast, the other breakfast of champions! :laugh:

I've never heard of those: just looked them up and they look like a cross between white turnips, potatoes and celeriac. Odd little things.

Beer. I never eat while gaming. :thumbsup:

If you try them... Don't get an overripe one, they get sort of mealy and develop these open pockets in their flesh... But fresh, either room temperature or chilled, they're crispy, slightly sweet... Pretty good cubed in salads too. I like to eat them as a snack sometimes. Never tried cooking the root though. I wonder if that'd be good...

Celeriac does that thing with the pockets: makes it a right headache to prepare. In terms of salads, I dunno: my idea of a salad is largely grated cheese, chopped hard boiled eggs and dressing! Just kidding, I should give them a try. Hard to say if they'd be good cooked: the drizzled oil thing that Emz mentioned is often a nice way of preparing root vegetables, so that's a possibility; and with soups, even if they largely disintegrate (as with salsify) they can still add some flavour and consistency, so I guess it depends on the recipe.

Not at all.

The radishes we get here as with daikon, etc. all seem to do that. Haha. Oh my, that description of a salad reminds me of when I visited the Midwest U.S. I got a "green salad" and it came with a layer of grated cheese on top so thick you couldn't even see the lettuce beneath it. :sick:

I might try preparing them cooked. Just curious, have you tried or do you like okra (especially in soup)? I haven't found many people who like it because of the mucilaginous properties of okra when cooked and it makes me sad because no-one ever uses them and I almost never put them in soup I make for guests. I also like okra pickled. I guess I like a lot of stuff most people don't like. I'd go crazy without constant variety in what I eat, so I explore all kinds of ethnic foods and adventure into a good selection of what each has to offer.

I'll just be eating normal stuff; Babies, brains, grass, and noobs.

I like some cheese in my salad, but "a hint of salad in my grated cheese" is too much even for me! Now that you mention radishes, I can see an example of vegetables that really wouldn't benefit from being cooked: very thin, almost transparent slices in salads are lovely, but I dread to think what would happen if they were heated.


I've rather avoided even trying okra on the basis that my other half complains that it's too slimy. So I'm afraid I have nothing useful to add there, except that I can imagine if its consistency is a little off, pickling probably sounds like it's a good way of preparing it!

Why in your right mind would you eat GRASS?! :yucky:

Yeah, I don't mind a little cheese in a salad. Or even egg or some kind of meat or apple or pear, or anything that goes in salads. Just as long as it's, well still a salad. I don't mind radishes sliced really thin in salads. Sometimes radishes are good for eating raw, I like it when they're sort of spicy. I dislike it if they're overly bitter. I like my coffee bitter, not radishes. Cooked radish is unpleasant.

Ah, yes. That is the main complaint about cooked okra. I don't mind it, but like I said...due to others, I almost never get to eat it. Pickling keeps it crunchy without the slime. And I love pickles, so it's a win-win.

It's an old remedy for helping with the digestion of babies and kittens.

Some people drink that wheat grass juice or eat grass jelly or stuff like that. I never understood it as it tastes like eating your lawn.

Okra? http://www.mamtaskitchen.com/recipe_display.php?id=10104, mmmmmmm.

Bitterness (or rather the lack thereof) is one of the main reasons I like organic food: a lot of fresh fruit and vegetables here in the UK really got quite nasty before the advent of organic alternatives. Anyway, yeah, "anything that goes in salads" is I guess the key point, otherwise I could claim that a pile of chips (either sort) was actually a salad!


I really need to try it for myself, but I suspect that given the consistency, it might be an acquired taste. Pickling works wonders with all sorts of stuff though: I doubt I'd be at all keen on unpickled gherkins, to pick a random example.

Probably some fries or pizza or something :twirl:

I usually have coffee/tea when I play games

I'm sure that turnips could be incorporated with enough enthusiasm: turnip pizza? I mean, why not? And I'm sure it'd be possible to make some sort of roast turnip coffee.

I was eating peanut butter out of a jar a moment ago with some granola added in it.

Well Ill be stocking up for sure and fortunately I will have the house to myself from Nov. 22- Dec. 2.So that means tons of delivery from pizzerias and Chinese restaurants.

Frozen pizza and coke for me.

I'd always buy organic, but it's not popular enough in my area to have come down in price. I buy organic when it's on sale though. I dislike how most fruits and veggies aren't very good in the markets too. Apples don't have apple flavor...tomatoes don't have tomato flavor...they often taste like cardboard or something.

There is at least one company here in the U.S. that makes pickled okra... It's pretty good, especially the spicy ones. http://www.talkotexas.com/index.html
But yeah, I don't think I'd like unpickled gherkins either. Speaking of those, reminds me that I want a paté and cornichon sandwich sometime.