Sometimes boiled or steamed cauliflower turns a rather unappealing tan, the color of a dirty canvas bag, even when you've taken care not to overcook. It's no big deal if it's going to end up in a turmeric-tinted curry, but when served alone, with maybe a sprinkling of parsley, a squirt of lemon juice and a pat of butter, it's nice to have it white as snow. Vinegar is the key. Just add a tablespoon or two of white vinegar to the cooking water. White cauliflower will remain white, colored veggies like broccoli and beets will maintain their bright colors better. Vinegar also supposedly helps cut down on the gas factor of these foods, though I've yet to conduct a scientific study on this. If you're out of vinegar, lemon juice works as well, though tends to impart a stronger flavor.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
