> > producers. Good thing they don't - I'm willing to spend
> > that little extra to avoid the guilt of eating so many
> > battery-farmed products. No sense torturing something
> > before eating it.
> Agree there...

We are animals, there's no getting around this, but we
don't have to be monsters.
 
> >> > joined me in the kitchen. The good news is that I got an
> >> > intact liver and heart. I was not up for doing the
> >> > intestines, which in retrospect I should have cleaned
> >> > and cooked.
> >>So far, I haven't seen that in any ducks I've gotten at the asian
store.. but
> >> I'll keep it in mind.

It was a bit of a surprise to me.
 
> > Not sure whether xxcarol got a bargain, didn't look, or
> > wanted me to have a challenge, but that's the way the
> > thing came. I let it thaw only partially and the guts
> > came out easily, my major concern being to cut away
> > enough around the butt to avoid contamination. The
> Yes there is that, and I suppose cooking thoroughly to avoid any ingested bugs
> etc.

Cooking a bit. A few bugs won't kill you; otherwise we'd
be up that creek without a paddle. SOW, did you see how
they're saying not to eat cookie dough any more, not
because of Salmonella from eggs, but because the flour
may contain E. coli?
 
> > There is a native Asian broccoli - it's very stemmy
> > and has a normal, i.e., small flowering head and
> > relatively big leaves. Bitterer than the European
> > broccoli. I am unaware of any native Asian Brussels
> > sprouts (anyway, that would be an oxymoron).
> One year I did grow one similar to the one you describe.  In the Binghamton
> Agway, there was a greater selection of not only seeds, but starter plants in
> the spring.  Ithaca's is not bad but for more exotic seeds and plants I
> generally have to order them online, or scout around.

Did you like?
 
> > Pretty much anything whose flowers or fruits are
> > eaten as vegetables have edible leaves as well,
> I've found that to be true as well, and it's the young plants or new shoots
> that seem to taste best (makes sense :) )

And thus you can make a tasty meal out of the thinnings.
 
> I have strawberries growing in a patch outside the backdoor - I know the stems
> are ok to eat, haven't tried the leaves yet or investigated that.. I expect to
> find the leaves will be ok.  They look so good, so they are probably bad for
> you (grin)

Pretty sure they're edible, but not eaten because of the teture.
 
> >> > Broccoli sauce is fine if you add enough garlic, which
> >> Yes, garlic and red pepper flakes.. and sometimes if I don't have fresh
> > Ah, how could I forget red pepper, who put it on,
> > well, more things than normal people do?
> Yes, very important to the dish :)
> ===Broccoli sauce and Ziti===

I'm with you pretty much, but I strongly recommend the
wine for those who can use it.

MMMMM----- Recipe via Meal-Master (tm) v8.01

       Title: Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce
  Categories: Chinese, Vegetables, Ceideburg 2
       Yield: 4 servings

       2 tb Oyster sauce
       2 tb Chicken stock
       1 tb Shao Hsing wine, or dry
            -sherry
     1/2 ts Sugar
     1/2 ts Sesame oil
       1    To 1 1/2 pounds gai lan
            -(Chinese broccoli)
       1 ts Salt
       1 tb Peanut oil

   Gai lan is Chinese broccoli.  It's not much like the Western stuff.
   It has thinner stems, flowers and leaves and is eaten more as a green.

   Combine the oyster sauce, chicken stock, Shao Hsing wine, sugar and
   sesame oil in a small saucepan.  Bring to a boil and cook until sauce
   thickens. Set aside.

   Wash the gai lan in cold water.  Trim off and discard the tough
   bottoms. Peel stalks if they are thick and tough; leave gai lan whole
   or cut into thirds.

   Bring 3 to 4 quarts of water to a boil in a wok or stock pot; add the
   salt and oil.  Add the greens, bring back to a second boil.  Turn off
   the heat and let greens stand for a minute or two.  When the green
   stalks brighten, test one for doneness.  It should be tender and
   crisp.  Drain immediately and shake off excess water.

   Transfer to a platter, pour dressing over, and serve immediately.

   Serves 4 to 6.

   PER SERVING:  35 calories, 2 g protein, 4 g carbohydrates, 1 g fat (0
   g saturated), 0 mg cholesterol, 298 mg sodium, 2 g fiber.

   Joyce Jue, San Francisco Chronicle, 7/8/92.

MMMMM