Big Vegetable is taking us for a ride

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Leeks are literally my favourite vegetable!

I will agree with artichokes. Who tf saw this thing and was like, maybe if I keep peeling it will taste good...? No thanks lol.

Leeks are so sandy and stringy.
I made a potato leek soup (the recipe is actually potato ONION leek) and just omitted the leek and let the onion carry the way and it was much better. Sorry leeks.

I’ve done this both ways - either Joy of Cooking or Julia Child I forget which. The version with leeks is better to me, but you really have to soak them to get them clean.

Thank you for the evidence-based scientific addition to this thread. I love a good A/B test. Can you address the stringy part of the leek even post vitamix? Am I using the wrong parts?

I use the green parts up to where they get dry and sort of flaky.

And I checked - it’s Julia Child. Made this for a St. Patrick’s Day party and it was a huge hit.

[Anonymous]

I'm not sure why but cauliflower is having a moment. I really can't figure it out- so vapid, anemic, and just. plain. ugly.

I think someone got hold a bumper crop and created a bunch of stupid dishes out of it - and now it's blowing up going viral. For no good reason that i can see. Celery has more flavor for godzsake.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cabbage.

My kids love sauteed cabbage. It tastes very sweet when you do it right.

Just made it last night.

Most people end up using the wrong sized pans and their cabbage gets steamed and not caramelized. Result is a limp veggie that looks and tastes like old people socks!!

Love roasted cabbage. Drizzled in chili oil, it’s delightful!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cabbage.

My kids love sauteed cabbage. It tastes very sweet when you do it right.

Just made it last night.

Most people end up using the wrong sized pans and their cabbage gets steamed and not caramelized. Result is a limp veggie that looks and tastes like old people socks!!

Love roasted cabbage. Drizzled in chili oil, it’s delightful!

Ooo the cabbage at David Chang’s restaurants. Amazing.

[Anonymous]

I think I love all the foods mentioned in this thread with the reception of old boots.

[Anonymous]

Exception!

[Anonymous]

Anonymous wrote:I wonder if raising pigs on fennel and leeks would simplify the sausage making.

+1

[Anonymous]

Anonymous wrote:

Anonymous wrote:How has no one mentioned rhubarb, Swiss shard, or mustard greens?

Just think of all the innocent strawberry pies which have been befouled by rhubarb.

Strawberry rhubarb is so good!

[Anonymous]

Anonymous wrote:

Anonymous wrote:We must discuss tomatoes, or is that not allowed?

Tomatoes, discovered in the new world, were thought to be poisonous.
Maybe you are just an old, wise soul.

A tomato is delicious by itself, which is an amazing feat. But for those of you who hate them, does adding anything or frying them make them tolerable or palatable? What about ketchup?

I can’t eat raw tomatoes. My most hated food, the flavor makes me retch. But I love cooked tomatoes! And ketchup. It’s something about how the flavors change when it’s broken down through heat. Completely different to me.

[Anonymous]

I'm enjoying this thread so much, but I thought it was going to be on the excessive packaging and marketing (and presumably upping the cost of) fruits and vegetables. First is was "cuties," then lil' baby carrots, and now I see little potatoes getting this kind of marketing treatment. I'd prefer to just pick out my stuff individually and pay less...

[Anonymous]

I really hate turnips. And it's not for lack of trying- used to get them in our CSA box all the time in the fall. Roasted, mashed, whatever. Just couldn't get rid of the turnip-y taste.

Not a fan of peas either, but at least those I have a few recipes where they aren't so bad.

[Anonymous]

Anonymous wrote:I'm enjoying this thread so much, but I thought it was going to be on the excessive packaging and marketing (and presumably upping the cost of) fruits and vegetables. First is was "cuties," then lil' baby carrots, and now I see little potatoes getting this kind of marketing treatment. I'd prefer to just pick out my stuff individually and pay less...

What about basil plants with roots? Rather than just capturing our money they take hostage of our time. We water and tend this basil plant and maybe even stick it in some dirt. Dust gathers in the kitchen. Children and pets go unfed. Emails are unanswered. Bills are unpaid. All our attention goes to tending this basil plant...

[Anonymous]

Anonymous wrote:How has no one mentioned rhubarb, Swiss shard, or mustard greens?

+ 1 to all this, plus other disgusting bitter leaves, like radicchio and endive.

[Anonymous]

Corn.

It's literally pig slop. Huge swaths of the world didn't eat it and only grew it for animal food. Bleh.

[Anonymous]

OP, just want to say thank you for starting this thread. Y’all are my people, even if I disagree with you (because turnips are clearly the worst, no contest).