Okay, think that there is a bit of a swinging pendulum going on with the topics at the center of the Wall Street Journal's "Eating Around" column. Last week, they pulled an everything old is new again angle by focusing on deviled eggs. This week the go to the other extreme by focusing on a fairly obscure veggie:
Don't feel too bad if you can't identify kohlrabi -- some top chefs have never even heard of the vegetable. To figure out kohlrabi's purpose in life, chef Cornelius Gallagher of Oceana spent an entire afternoon roasting, frying, pureeing, pickling and steaming it. (Pureeing won; roasting was a bust.) The bulb-shaped vegetable, a native of northern Europe, is still hard to find in supermarkets.
So, lets just wait and see what next Thursday brings. I say that they go back to the other end of the spectrum. Peanut butter anyone?