I think Henry's Farms sell it at the Evanston Farmer's Market. I've seen it as "Dinosaur Kale" around farmers markets before, now that nr706 mentioned it...

Another reason to know cavolo/lacinato/dinosaur kale. This was the first way I had heard of it. I have prepared the salad and variants with great success.

Also good sauteed with mushrooms with lemon zest to finish.

And yes, Henry's sells it as well as Green Acres and Nichol's (among others). Going for $2 a bunch right now. One if by salad, two if by saute.

I think Henry's Farms sell it at the Evanston Farmer's Market. I've seen it as "Dinosaur Kale" around farmers markets before, now that nr706 mentioned it...

I've also seen it in higher end supermarkets recently. Maybe Fresh Market in Wilmette and Whole Foods.

I got 100%. My first thought on reading it, though, was that it was a column from some anonymous writer somewhere in the Tribune galaxy and could have been from Podunk Iowa...and it was another example of the Trib's steady decline to mediocrity. Seeing that some LThers didn't score 100% makes me re-think that but I'm still surprised and disappointed by what the Tribune has become. Sorry for the ramble.

Jazzfood wrote:Too many high scores... I should write one.

Great idea, Jazzfood. I'd like to see what you come up with.

Here's a more LTHnik approach to the quiz: How many of the foods on the list have you eaten? Or cooked?

I have eaten them all (which made the quiz very easy), though geoduck hasn't come my way too often. Had it been a quiz on how to cook all those items, I'd've had to fall back on test-taking skills for that one. I know you can cut them up for chowder, but I'd need to look up the prep.

And if it were a hands-on test, I would likely fail sweetbreads, ending up with a bunch of tiny fragments. I love sweetbreads, but they are a supreme example of why the world needs professionals who are paid to work in a kitchen all day.

Much better idea, though I think I'm still 100% - I *think* I bought dinousaur kale at the Evanston Farmer's Market one year because the name charmed Sparky (why not - there are worse reasons to buy a vegetable.) As for cooking, I'll have to take points off for aioli, (not because I've never made mayonnaise, nor because I never flavored mayonnaise with garlic - but because I've never done both at the same time) and for hamachi, sashimi, fleur de sel (I prefer korean-style sea salt, it's cheaper) and unless running after family members with a spoonful of whatever I'm cooking for dinner counts as an amuse-bouche, not that, either.