Red cabbage and other purple red vegetables need some acidity when cooked to maintain their pigments. If they are cooked in an alkali or hard water the pigments turn blue and get the unpleasant bitterness.
They can but it could be risky.A more detailed answer: Bitter melon (a.k.a. bitter gourd, Momordica charantia) is not on the list of.
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A head of solid green cabbage that is available at your local supermarket is the best variety to use when making cabbage soup. You could use red cabbage but it will not be as attractive as the green variety. Napa cabbage would not be a good choice.
There are a few different ways you could test for sour and bitter substances without tasting them. You could test for the presence of elements that make something sour or bitter for example.
I supposed with great crafting ability you could make a cabbage look like a lung
my recipe calls for an orange bitter and I am asking if I could use orange extract for substitution.
It could mean 'enormous cabbage' or 'enormous tyre'
It could mean 'enormous cabbage' or 'enormous tyre'
You could leave out "numerous." The grocery list included cabbage, tomatoes, celery and onions. Or, you could write it like this: The grocery list included numerous items; cabbage, tomatoes, celery and onions.
Some animals that could have a bitter tasting flesh are some fish and some exotic animals like snails and squid.
That could be a sign of stale ingredients or bitter cocoa.
In order to purchase a fresh organic cabbage it is a good idea to visit a local grocers store or a supermarket that offers a wide range of vegetables.