tag:blogger.com,1999:blog-7472964931155643599.post8072181520486260311..comments2023-10-30T04:33:57.856-04:00Comments on The Chickenless Kitchen: Farm-Fresh Malabar Spinach With Broccoli and Red Onions in Garlic Cream SauceThe Chickenless Chickhttp://www.blogger.com/profile/10013774612956009624noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7472964931155643599.post-70005713762426049912009-09-21T16:42:19.914-04:002009-09-21T16:42:19.914-04:00As Top Chef taught me recently, if it's anythi...As Top Chef taught me recently, if it's anything like cactus, you could prepare it by curing it. Submerge it in salt to draw out the goo. Or maybe just blanching with salt. <br /><br />It stands to reason that two plants that both make a snot-like goo when cooked can have the same technique applied to them, right? <br /><br />Really interesting stuff so far. I'm loving the blog!Copy Ranterhttps://www.blogger.com/profile/13813944909408636442noreply@blogger.com