Reply to thread

Message

<blockquote data-quote="cheryl" data-source="post: 2346" data-attributes="member: 1"><a href="https://www.theguardian.com/lifeandstyle/2020/jul/11/grow-it-show-it-eat-it-gorgeous-in-bloom-cardoons-are-like-artichoke-without-the-hard-work" target="_blank">Grow it, show it, eat it: gorgeous in bloom, cardoons are like artichoke without the hard work - The Guardian</a>Beloved by florists and chefs alike, cardoons are worth planting for aesthetics alone, but are as easy on the palate as on the eyePre-lockdown, when dining concerns were of the garden variety and not of distances between tables, I had an enlightening discussion with two prominent food critics about eating healthily in restaurants. Great topic.Eating for a living comes with its challenges, but the true professionals are extremely perceptive when reading a menu – they pick out dishes with hard-to-find ingredients as well as those with a good nutrient value. That being said, no one can deny fried thingies – they are likely to be the tastiest morsels to order.I’m hoping that outside of traditional cuisines and home cooking, “health food” and “gastronomy” will start intersecting more, because the most flavourful produce seems to always contain the most nutrients.</blockquote>

[QUOTE="cheryl, post: 2346, member: 1"] [URL='https://www.theguardian.com/lifeandstyle/2020/jul/11/grow-it-show-it-eat-it-gorgeous-in-bloom-cardoons-are-like-artichoke-without-the-hard-work'][B]Grow it, show it, eat it: gorgeous in bloom, cardoons are like artichoke without the hard work - The Guardian[/B][/URL] [B]Beloved by florists and chefs alike, cardoons are worth planting for aesthetics alone, but are as easy on the palate as on the eye[/B] Pre-lockdown, when dining concerns were of the garden variety and not of distances between tables, I had an enlightening discussion with two prominent food critics about eating healthily in restaurants. Great topic. Eating for a living comes with its challenges, but the true professionals are extremely perceptive when reading a menu – they pick out dishes with hard-to-find ingredients as well as those with a good nutrient value. That being said, no one can deny fried thingies – they are likely to be the tastiest morsels to order. I’m hoping that outside of traditional cuisines and home cooking, “health food” and “gastronomy” will start intersecting more, because the most flavourful produce seems to always contain the most nutrients. [/QUOTE]

Verification