hodgepodge comes from the old Dutch huitspot

I have read similar things and it sounds logical. There's also the
old French word hochepot and low German term huttspott.
Title: Kale Hotchpotch W/Sausage & Bacon - Boerenkool Met Worst En

Spek

Low German being kind of Dutch (cf. the
Netherlands). Most of these are variations
on cabbage and cured meat, though apparently
the farther north you go the less meat and
the more vegetables.

Categories: Dutch, Sausage, Bacon, Dairy

In the edible arrangement that Bonnie got for
her birthday, the substrate was kale, and I'm
going to make something very like this out of
it, but it'll be more liquidy, and I'm calling
it Portuguese soup.

... Fear no booze.

Though there was the counterfeit Kweichow
Moutai that I got in New York that caused
hallucinations and came close to killing me
(perhaps it did - I'm blaming the methanol).

+

There are many varieties of all the standard
herbs, and we've gotten used only to one of
each, most likely the hardiest, not so likely
the most interesting.

Roslind finds new varieties of seeds every year. In recent years we
have grown chocolate mint, lemon basil and orange balsam thyme
among other things.

Availability of such as these is a casualty
of mass markets. The de-localization of
cuisines and recipes likewise. Your Thai
dish doesn't work with Italian Basil? Just
wait for the next boat through the Northwest
Passage, which is sure to have a ton or two
of Thai herbs.

I'm not eager to line the pockets of Hain.

They got busted selling "organic" Celestial Seasonings herbal teas
that contained higher than allowed levels of pesticides for regular non-organic food.

Does my heart good to see that.

Title: Leek Soup With Salami - Prei-Kerrysoep Met Worst
500 g leek

...

1 pk cream of leek/potato soup
mix
100 g quick rice

Why take a good leek and ruin it?

... Food TV might not be the best place to go looking for nuance.

That's more true of our hemisphere than
others.

Lamb rack with pinot noir sauce
categories: Australian, main
servings: 4

h - For the lamb
1 8-bone rack of lamb
100 g plain flour, seasoned
50 ml vegetable oil
150 g carrots, roughly diced
150 g onion, roughly diced
150 g celery, roughly chopped
500 ml chicken stock
1 handful dried porcini mushrooms
10 ml dark soy
1 ts Vegemite
1 handful thyme
1 shallot
1 bottle Pinot noir
4 garlic cloves, chopped
1 bouquet garni
salt
pepper
h - Vegetable sides
1/2 bn kale
1 bn baby carrots, unpeeled, topped
1 shallot, sliced
2 pn sugar
1 Tb butter
1 star anise
vegetable oil

Cut the rack of lamb into two four-bone pieces.
Sear in a hot pan for 5 min, then transfer to an
oven tray preheated at 200C/400F. Roast 10 min
or until the internal temperature reaches
60C/140F (for medium-rare).

To make the stew, in a large pot, pour in oil
and add the carrots and onion, seasoning with
salt. Add celery, leeks and garlic. Stir
through, adding the bouquet garni last.

Place baby carrots in a saucepan and add water,
star anise and 1 Tb butter. Add sugar to help
them caramelise and leave to simmer for 15 min.

Pour 500 ml of wine into the stew and let it
reduce.

Place shallot in a small heatproof cup and cover
with a neutral oil. Microwave for 30 sec to make
a confit.

Once the carrots in the stew have reduced, turn
heat down to low. When the stew has reduced right
down, add the chicken stock, then the porcini
mushrooms, soy and Vegemite. Remove from heat and
pass the stew through a sieve, squeeze any excess
liquid out from the vegetables.

Roughly chop kale and place in a deep, wide pan
with a splash of water. Season with salt and
pepper and cover with a lid, letting the kale
steam 2 min. Add the shallots and toss through.

Remove the lamb from the oven, season and sear off
in a saucepan over a medium-high heat. Add in a
sprig of thyme and 1 Tb butter, spooning over the
lamb until it is brown and caramelised. Remove
from heat and leave to rest for a few minutes
before slicing and arranging on a plate with the
kale and shallots, carrots and a good drizzle of
the red wine sauce.

Jack Stein, sbs.com.au
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