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March 11, 2010 at 11:49 AM
NICE! I really like that! Not sure what it is, do things grow different in France. I’m starting to need a Muse decoder for this lingo…..
March 11, 2010 at 1:25 PM
Al doesn’t know what it is either which is a hard feat with food and vegatables.
March 11, 2010 at 1:38 PM
Those are designer French cauliflowers grown with a certain “panache”, elegant style, “joi de vive” and adherence to an elegant mathematical equation. Tre chic and very costly but worth every franc, er Euro.
Available at Whole Foods and excellant paired with a white Chateuneuf de Pape.
March 11, 2010 at 2:59 PM
It looks like fractal broccoli….. Fractolli?
March 11, 2010 at 3:59 PM
Yessssss!!
(Actually, according to my friend, this is relatively new; it’s a cross btw cauliflower and broccoli, leading me to call it “brocciflower,” but I liked Boatdog’s name better.)
When I lived in France in the mid-80s, you couldn’t find broccoli in the markets, which is weird, since it’s originally from Italy (I think). They also had purple cauliflower. I can post a pic of that if you want. It was kind of pretty. Sort of like what cauliflower would be like in Oz.
March 11, 2010 at 5:31 PM
Fractolli. I seriously want one. How to preserve it as an artifact?
March 11, 2010 at 5:48 PM
Clear nail polish.
March 11, 2010 at 7:07 PM
My personal recipe. Fill a box with fine moistened sand, insert veg. heads into sand repeatedly in a Fibbonacci array. Remove veg. heads and rinse well and recoat them liberally with veg. oil, coat sand cavity with ice cold dental alginate and reinsert veg. heads. Wait until alginate is firm then gently extract them. Rinse veg. heads well and place them in a steamer for ten minutes. While the Fibocolli is steaming, mix one gallon of plaster of paris and pour plaster into mold until flush with top of box. On stove top melt a cheese mixture of St. Andre and Gorgozola with white wine, (Velveeta will do in a pinch)
Remove Fibocolli from steamer, divide into “florets” on plates and drizzle with melted cheese, a sprinkling of ground walnuts, very crisp bacon bits, fresh ground pepper, coarse sea salt, minced garlic and olive oil. Extract plaster cast of Fibocolli gently from mold and use as table center piece and Voila! You have both “haute cuisine” and art from one
vegetative inspiration!
Bon Appetite!
March 11, 2010 at 9:11 PM
Polyethylene Glycol
March 11, 2010 at 11:40 PM
It’s called romanesco broccoli or roman cauliflower.
http://en.wikipedia.org/wiki/Romanesco_broccoli