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You May Not Like It, But Broccoli Can Beat Cancer
The Telegraph (UK) ^ | 12-7-2005 | Roger Highfield

Posted on 12/06/2005 5:40:06 PM PST by blam

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To: aculeus; dighton
...farmers who had invented broccoli by crossing a cauliflower and a pea.

Seems unlikely. From investigating why my cabbage failed, I can tell you that kale, cauliflower, cabbage, Brussels sprouts, kohlrabi, and broccoli are all the same species of plant, Brassica oleracea, all descended from the wild cabbage of southern and western Europe. Its closest relatives, also in the genus Brassica, include wild and cultivated mustard plants, B. napus (the rutabaga), and B. rapa (the turnip). Trivia for the day :)

51 posted on 12/06/2005 7:31:16 PM PST by Senator Bedfellow
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To: Senator Bedfellow

Well, I read that all these vegetables were developed from a wild cabbage plant in England: Cabbage, Broccoli, Cauliflower, Brussel Sprouts and Collards. In fact, this was a correct answer on a question from the game Trivial Pursuit.


52 posted on 12/06/2005 7:48:11 PM PST by blam
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To: blam

England's as good a place as any - makes sense. Anyway, collards too, they're all the same species. And you can crossbreed any or all of them pretty easily, and get some interesting hybrids.


53 posted on 12/06/2005 7:51:18 PM PST by Senator Bedfellow
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To: bannie
Dogs love it.

I had a dog once that loved raw broccoli stalks. She would grab one and take it to the couch and chew away.

54 posted on 12/06/2005 9:18:43 PM PST by Peace Is Coming
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To: ecurbh

I still don't want to eat it.


55 posted on 12/06/2005 9:19:56 PM PST by HairOfTheDog (Join the Hobbit Hole Troop Support - http://freeper.the-hobbit-hole.net/ 1,000 knives and counting!)
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To: HairOfTheDog

It's better with ketchup.


56 posted on 12/06/2005 9:21:00 PM PST by Sam Cree (absolute reality) - "Reality is merely an illusion, albeit a very persistent one." Albert Einstein)
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To: Sam Cree

I can't see how ;~D


57 posted on 12/06/2005 9:24:06 PM PST by HairOfTheDog (Join the Hobbit Hole Troop Support - http://freeper.the-hobbit-hole.net/ 1,000 knives and counting!)
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To: blam

"There's a lady I know. If I didn't know her. She'd be the lady I didn't know.

And my lady, she went downtown. She bought some broccoli. She brought it home.

She's chopping broccoli Chopping broccoli. Chopping broccoli. Chopping broccoli.

She's chopping broccoli. She's chopping broccoli. She's chop.. ooh!. She's chopping broccola-ah-ie!"

58 posted on 12/06/2005 9:25:27 PM PST by Troublemaker
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To: Troublemaker

LOL, I can't hear the word "broccoli" without Dana Carvey immediately coming to mind.


59 posted on 12/06/2005 9:29:10 PM PST by dfwgator
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To: paulat
Then we went through a stage where it was too raw.

Oh, the 80's. After eating raw broccoli for all that time, I was annoyed to find out that not only was it harder to digest raw, but raw and/or without a little added fat, it was very difficult for our bodies to extract all the nutrients, especially the betacarotene. Thus ending a long 'disagreement' between my sister and I, and 'allowing' me to go back to steaming it and adding a little butter or cheese, or popping it in a salad with dressing.

Yum. I love broccoli.

60 posted on 12/06/2005 9:35:22 PM PST by fortunecookie
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To: fortunecookie
Oh, the 80's. After eating raw broccoli for all that time, I was annoyed to find out that not only was it harder to digest raw

Wasn't that the birth time of

Image hosted by TinyPic.com

LOLOL!!!

61 posted on 12/06/2005 10:05:22 PM PST by paulat
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To: Incorrigible
You pinged?.. :)

 

Broccoli Gorgonzola Fettucini

Italians love broccoli, I prepare it often as a side dish and as a ingredient in our main meal. Broccoli, a member of the cabbage family, and is close relative to the cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk).

  • 1  bunch broccoli, broken into small flowerets (tough stems removed)
  • 4  ounces butter
  • 4  large garlic cloves, chopped
  • 2  large whole green onions, finely chopped
  • 1/2  cup heavy cream
  • 1/4  lb Gorgonzola cheese, crumbled, (or blue cheese)
  • 1/4  lb parmesan cheese, grated
  • 3/4  lb fresh fettuccini
  • 1  teaspoon salt
  • 3-4  teaspoons fresh ground pepper
   1. Steam broccoli until just tender, then chop. You should have about 21/4 cups.
   2. Melt butter in large skillet.
   3. Add garlic, green onion, and broccoli; saute for 3 minutes. Stir in cream, salt, and pepper and cook at a gentle boil till thickened slightly.
   4. Toss sauce with hot pasta in a serving bowel.
   5. Add Gorgonzola cheese and toss to coat.
   6. Add Parmesan and toss again.
   7. Serve immediately with extra grated cheese and pepper.

62 posted on 12/06/2005 10:39:17 PM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Senator Bedfellow; dighton
...farmers who had invented broccoli by crossing a cauliflower and a pea.

Seems unlikely.

More likely: the family was adopted by one of the broccoli plants.

63 posted on 12/07/2005 4:11:49 AM PST by aculeus
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To: paulat
LOL, I had almost forgotten! (Well, I tried!) Remember the tacky early commercials? *eyeroll* It just about put me off broccoli and beans altogether!! Thank goodness the 80's with it's pretentious, raw broccoli and mushrooms, white wine only era is over!
64 posted on 12/07/2005 5:08:01 PM PST by fortunecookie
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