Comments on: Sauteed Chicory a la Marketman

By: Wyatt

Wyatt — Mon, 10 Oct 2011 14:51:11 +0000

Now they’re also feeding chicory to address the boar taint instead of castration.

https://www.pigprogress.net/news/aarhus-uni-chicory-may-be-the-answer-to-prevent-boar-taint-in-pork-7883.html

By: Marketman

Marketman — Tue, 05 Apr 2011 01:26:53 +0000

Gej, yup, just saute them in a little oil and they soften a bit… delicious.

By: Gej

Gej — Mon, 04 Apr 2011 05:54:14 +0000

Learned something to do with those “teeny tiny cherry tomatoes” recently. Instead of halving them, use them WHOLE with mozarella , basil etc on bread , or WASA crackers as you had done in your previous Dieting post. I liked the way the whole cherry tomatoes burst in the mouth as I ate them.

By: Betchay

Betchay — Sat, 02 Apr 2011 23:59:42 +0000

At first glance, I thought the garlic cloves were scallops!Nice to know that these kinds of veggies are now being grown locally.

By: Marketman

Marketman — Sat, 02 Apr 2011 22:58:11 +0000

millet, yes, the variety is getting MUCH better… now if only restaurants started to buy these new produce items so growers can sustain their crops… monique, this particular bowl is not a Pettyjohn, but an ukay-ukay find – more on those in an upcoming post. Footloose, interesting post by Robyn (who wasn’t the guest at the dinner btw, a reader just incorrectly guessed/assumed that)… I think chopped garlic would definitely singe or go bitter in a super hot wok, and I can see the Sichuanese cook’s perspective on that one… but I do so love garlic with the greens. Maybs, I am not sure if there is a local term for chicory, until recently, I haven’t seen much of this vegetable in the markets…

By: Ryan

Ryan — Sat, 02 Apr 2011 14:42:06 +0000

After indulging on too much “mall food” today, I’m craving for vegetables! Looks very delicious!

By: millet

millet — Sat, 02 Apr 2011 14:36:20 +0000

nice to know there is an astounding assortment of veggies available now

By: monique ignacio

monique ignacio — Sat, 02 Apr 2011 14:30:35 +0000

Very nice! I like the plate you used. Is this ceramic a John Pettyjohn?

By: Footloose

Footloose — Sat, 02 Apr 2011 12:54:17 +0000

Not to detract from the lush-looking green dish above, one of the guests to your recent A Dinner Outdoors (https://www.marketmanila.com/archives/a-dinner-outdoors) wrote about an intriguing rule of thumb for stir-frying Chinese greens she received from a Sichuanese cook. It’s here:https://eatingasia.typepad.com/eatingasia/2011/03/another-thing-mr-zhang-taught-me-sichuanese-stir-fried-greens.html

By: rac

rac — Sat, 02 Apr 2011 10:54:39 +0000

for texture, you can add crunchies like bacon bits, crushed chicharon or any crushed toasted nuts.