This is topic related how?
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| Author | Content |
|---|---|
| azerthoth Apr 13, 2009 10:33 PM EDT |
NT |
| ColonelPanik Apr 14, 2009 11:11 AM EDT |
az.... NT? You are still using NT? That is just sad man. |
| theboomboomcars Apr 14, 2009 12:08 PM EDT |
Without electricity we wouldn't have computers.... That makes it somewhat relevant, right? |
| gus3 Apr 14, 2009 2:19 PM EDT |
Sure we would. Does the name "Charles Babbage" ring a bell? |
| tuxchick Apr 14, 2009 3:03 PM EDT |
Mmm, cabbage. |
| caitlyn Apr 14, 2009 4:28 PM EDT |
You take the cabbage and fry it together with noodles and some spices. In Yiddish it's called kreut pletzlach. Yummy! Also very fattening :( |
| tuxchick Apr 14, 2009 5:28 PM EDT |
You need lots of fat and salt to make cooked cabbage taste good. Duh! ;) |
| azerthoth Apr 14, 2009 5:32 PM EDT |
this sounds like a recipe to try. |
| Sander_Marechal Apr 14, 2009 5:36 PM EDT |
Quoting:You need lots of fat and salt to make cooked cabbage taste good. Duh! You can also not cook it. White and red cabbage makes for a great salad when combines with few other ingredients and/or a nice dressing. |
| gus3 Apr 14, 2009 10:11 PM EDT |
No fat, a little salt, lots of pepper. Kim-chee. It's good for what ails you. (Or at least it makes you forget about what ails you.) |
| caitlyn Apr 14, 2009 10:33 PM EDT |
I love Kim-chee. It's Korea's national dish. The hotter the better. Clears out my sinuses every time :) Fermented cabbage and very hot chile peppers. Yum! Definitely NOT for people who don't like hot and spicy. |
| gus3 Apr 14, 2009 10:39 PM EDT |
A little bit also adds flavor and character to a salad. |
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