Are there different kinds of— You're the one selling the damn things.
[ He forcefully stops himself from raising his voice even further, because he's never wanted to be the person losing their rag at some poor kid stocking the aisles in a supermarket, but he is being tested today. ]
Look. You've got your basic, green cabbage. Mildly sweet flavour. Crisp texture. Used in everything from slaws to stir fries. Probably the type of cabbage you eat with your dinner. [ Every word sounds like Eliot is gearing up for war, punctuated by a sharp jab of his finger into the palm of his hand. ]
But if we're talking slaws and stir fries then you've also got your drumhead cabbage and your cannonball cabbage. Flavours still nice and mild but your drumhead cabbage leaves have a smooth, slightly waxy texture and the cannonball leaves are softer, more tender.
Then you've got your red cabbage. Flavour's a lot more earthier than your standard green cabbage, and when it's cooked? Beautiful rich, flavour. Perfect in a beef or lamb stew.
[ Eliot pauses for a second to push his hair back from his face. You might be tempted to think that he's done and that you can make your escape. Do not make this mistake. ]
Then— [ see ] —you've got your bok choy—crunchy stem, tender leaves, every bite a perfect one—which you can cook in any damn way you can think of, and then you've got your Napa cabbage, which you can cook into a soup or a hot pot but most common use is fermented. There's Tuscan cabbage, which don't look much like cabbage with its long, dark leaves. Flavour's completely different to all the others too, lot more bitter. Doesn't do all too well raw unless you treat it a bit first. Same with kale. Good for you, but you gotta cook it first, gotta soften it up, smooth out some of that bitterness.
[ He takes a breath and pushes his hair back again. ] And that ain't even all of them.
no subject
[ He forcefully stops himself from raising his voice even further, because he's never wanted to be the person losing their rag at some poor kid stocking the aisles in a supermarket, but he is being tested today. ]
Look. You've got your basic, green cabbage. Mildly sweet flavour. Crisp texture. Used in everything from slaws to stir fries. Probably the type of cabbage you eat with your dinner. [ Every word sounds like Eliot is gearing up for war, punctuated by a sharp jab of his finger into the palm of his hand. ]
But if we're talking slaws and stir fries then you've also got your drumhead cabbage and your cannonball cabbage. Flavours still nice and mild but your drumhead cabbage leaves have a smooth, slightly waxy texture and the cannonball leaves are softer, more tender.
Then you've got your red cabbage. Flavour's a lot more earthier than your standard green cabbage, and when it's cooked? Beautiful rich, flavour. Perfect in a beef or lamb stew.
[ Eliot pauses for a second to push his hair back from his face. You might be tempted to think that he's done and that you can make your escape. Do not make this mistake. ]
Then— [ see ] —you've got your bok choy—crunchy stem, tender leaves, every bite a perfect one—which you can cook in any damn way you can think of, and then you've got your Napa cabbage, which you can cook into a soup or a hot pot but most common use is fermented. There's Tuscan cabbage, which don't look much like cabbage with its long, dark leaves. Flavour's completely different to all the others too, lot more bitter. Doesn't do all too well raw unless you treat it a bit first. Same with kale. Good for you, but you gotta cook it first, gotta soften it up, smooth out some of that bitterness.
[ He takes a breath and pushes his hair back again. ] And that ain't even all of them.