RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (Full Version)

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LadyConstanze -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 10:10:39 AM)


quote:

ORIGINAL: LafayetteLady

Kale is bad for thyroid issues?



Along with broccoli and a few other veg, let me give you a link

http://thyroid.about.com/od/symptomsrisks/a/All-About-Goitrogens-thyroid.htm

Just my luck that I love spinach, radishes, watercress, peanuts etc.



kalikshama -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 10:15:29 AM)

I eat a lot of cabbage family plants and wonder how much you have to eat before this can become an issue for your thyroid.

I know there's a connection with eating cassava and goiters, but it seems like cassava is the primary food source, especially in times of famine. http://en.wikipedia.org/wiki/Cassava



LadyConstanze -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 10:29:51 AM)

I think if you don't have a thyroid issue, it's not a problem, but if you're thyroid is a bit "moody" at the best of times, I tend to do better when I avoid the foods as much as possible (which in my case it is a lot as I like most of them and could basically live of them), but you are talking to somebody who salivates thinking about big bowls of creamed spinach...



TNDommeK -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 11:44:14 AM)

quote:

ORIGINAL: shiftyw

Do you know if it has goitergens like Kale?

I have been sadly left out of the Kale trend because of my thyroid, but I love to find delicious replacements I can eat.


Neveind, posted too fast then finished reading...



DesFIP -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 12:58:55 PM)

Celeriac remoulade is wonderful. Like a veggie slaw.



DomKen -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 3:57:11 PM)

quote:

ORIGINAL: chatterbox24


quote:

ORIGINAL: ARIES83

Kali & Chatterbox,

It tastes like very mild celery. In potato form!
I use to use them all the time. They go good in stews.

[image]local://upfiles/1436815/E86862ADA126455DAE01198FD24D9CE4.jpg[/image]


Might be interesting to try it in potato soup, since it has a celery taste to add interest.
Ive been having fun trying new foods, and seasoning with herbs to develop new flavors. Trying to get out of the old habits of heavier cooking which I grew up with, and need to for health reasons.

Celeriac, or celery root, is a lot like other starchy root vegetables. It makes a great puree, assuming you like celery. It does take longer to cook than potatoes.

Be careful peeling it. It can be kind of slippery if wet.



shiftyw -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 6:33:41 PM)

FR-
Sorry for the post and run.
I have a rather large goiter, and I dislike most cooked vegetables (ESPECIALLY GREENS[:'(]), so I don't eat kale.

But yes, follow the link LC posted above so kindly and you'll see what I'm talking about.
Soy too, I avoid soy, which is getting harder and harder.



AthenaSurrenders -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 11:05:22 PM)

FR

I could never get on with celeriac. It takes like perfume to me. Tried it roasted, as chips and as a gratin. Reminds me of biting a cardamom pod.



Dvr22999874 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 11:34:40 PM)

Try it as a soup cooked up with chicken or chicken stock, potatoes, leeks and a little bacon. Sprinkle some cheese on top when you serve it. Take it easy on the celeriac though, it has a flavour that can easily overcome more delicate ones.



ARIES83 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 12:17:16 AM)


quote:

ORIGINAL: humptiedumptie

Another great veg are Jerusalem Artichokes, well worth the effort http://www.bbc.co.uk/food/jerusalem_artichoke


Yes I've heard good things about those. I tried to order some ages ago but got jerked around... It was always out of stock or season or whatever... So I never got a chance to grow them, but I will one day!



DomKen -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 12:35:52 AM)

quote:

ORIGINAL: AthenaSurrenders

FR

I could never get on with celeriac. It takes like perfume to me. Tried it roasted, as chips and as a gratin. Reminds me of biting a cardamom pod.

Do you dislike regular stalk celery?



AthenaSurrenders -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 3:27:39 AM)

I like the flavor but not the texture. So I thought celeriac would be a winner. Might try it in that soup Dvr suggested, perhaps I just need to balance it out more.



ShaharThorne -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 5:04:44 AM)

Damn it...I like some of the vegetables and so does Mom...we both have thyroid trouble (she has nodules, I have hypothyroidism). I will show her the list, Lady C, and see what we can do...bloody arse doctors telling us to go on diets and eat greens...



AlexisANew -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 7:51:13 AM)

Here in France its called 'chou-rave' (show-rav) and tends to come in the purple variety. Its probably the cheapest vegetable we can buy and one of the most popular. Most elderly people here refuse to buy it though because during the war it was the only vegetable they could get hold of.

Definitely use the leaves because they are full of potassium. The leaves in your picture look a bit ropey though!. Chop them up finely and pop them in a salad or steam them like spinach and serve with a slither of butter.

We also eat a lot of celeriac, especially Celeriac soup.



MercTech -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 9:20:18 AM)

And, among more politically incorrect in my area, you hear kohlrabi called "slant-eye turnips" and is raised to be sold to yuppies with more money than sense while the farmers eat the turnips and turnip greens.

Try diced turnips and summer squash marinated in vinaigrette with garlic and ginger. Toss on a green salad to add a crunchy mouth feel. Almost as good as bacon.

Celeriac is good but is it worth several dollars a pound when there are fresher veggies much cheaper in most areas.

I still lament how the large corporate grocers drove out the local markets. You can only rarely find locally grown produce at the farmer's market. No matter what the grocers say about fresh, if it was grown in Chile I don't consider it fresh.



DesFIP -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 10:15:53 AM)

Around here, even the big grocery stores buy local produce in season. They list which farms it comes from.



hlen5 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 10:19:39 AM)


quote:

ORIGINAL: AlexisANew

.................spinach and serve with a slither of butter.



Did you mean "sliver" of butter?



LadyConstanze -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 11:08:53 AM)


quote:

ORIGINAL: Dvr22999874

Try it as a soup cooked up with chicken or chicken stock, potatoes, leeks and a little bacon. Sprinkle some cheese on top when you serve it. Take it easy on the celeriac though, it has a flavour that can easily overcome more delicate ones.


Hubby hates the taste, I love it...

quote:

ORIGINAL: ShaharThorne
Damn it...I like some of the vegetables and so does Mom...we both have thyroid trouble (she has nodules, I have hypothyroidism). I will show her the list, Lady C, and see what we can do...bloody arse doctors telling us to go on diets and eat greens...


It's annoying isn't it? I try and find the link, if not (will google-fu) I scan in the list I got from the Cedars Sinai thyroid guy about foods that are actually good for hypo-thyroid patients...

http://voices.yahoo.com/top-5-foods-promote-thyroid-health-7094342.html

(though don't overdo the coconut fat, saturated and can cause other problems)

http://drhyman.com/blog/2010/05/20/a-7-step-plan-to-boost-your-low-thyroid-and-metabolis/

http://hypothyroidisma.com/hypothyroidism-diet.php

Last link is pretty identical to the list I was given, the 2nd link is pretty much also what I was told, with the heat therapy and making sure to avoid all foods you even are mildly allergic (often people don't really know)

I had to do a little test that showed if it isn't an internal yeast infection that might throw the thyroid off base, that is having a glass of water next to the bed, first thing you do when you get up is you spit into the glass, if it swims there, you're fine, if it acts like a little geyser, take care of that first.



evesgrden -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/22/2014 6:19:58 PM)

FR

I grew up with kohlrabi. Often some was cubed and cooked with savoy cabbage (a middle european/slovak dish). But most of the time it was served raw with other raw veggies on a platter like tomatoes and peppers etc. Similar to but milder than a radish, and my dad always liked it with a sprinkling of salt.

I haven't thought of it in ages :)



AlexisANew -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/23/2014 4:24:31 AM)


quote:

ORIGINAL: hlen5


quote:

ORIGINAL: AlexisANew

.................spinach and serve with a slither of butter.



Did you mean "sliver" of butter?



Probably, though I could of just written it in French and saved myself the fucking grammar pédant.



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