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.

Anonymous wrote:

Anonymous wrote:Kale definitely wins this thread. It was the stuff that other vegetables used to be presented on in the grocery store. No one other than rabbits ate it.

Zuppa Toscana - kale, potatoes, sausage!! What's not to like?

This would be much better with spinach or broccoli rabe, or lots of other things besides kale.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:No one mentioned bitter melon?

I love well made bitter melon. Properly scraped, properly salted and sweated to remove much of the bitterness, stuffed with sautéed sweet onions, potatoes and fennel, tied with a string and deep fried. The combo of sweet and sour, bitter and tart - mind blowing!!

I realize there is no awful vegetables, just awful cooks!!

An old boot would taste good if so much was done to it.

😂😂😂

Anonymous wrote:

Anonymous wrote:

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 once went to lunch with a family member and they ordered a burger, no tomato. The waiter asked if it was a preference or allergy, and they said allergy. Waiter said ok great, we'll be extra strict. Brought out burger with no tomato. Person asked for ketchup for the fries... The waiter was clearly annoyed at being lied to. It was so dumb lol.

Why couldn’t the waiter simply write down the order as it was requested?

What makes you think they didn't? They were trying to avoid an allergic reaction that didn't actually exist.

Anonymous wrote:

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 once went to lunch with a family member and they ordered a burger, no tomato. The waiter asked if it was a preference or allergy, and they said allergy. Waiter said ok great, we'll be extra strict. Brought out burger with no tomato. Person asked for ketchup for the fries... The waiter was clearly annoyed at being lied to. It was so dumb lol.

Why couldn’t the waiter simply write down the order as it was requested?

Anonymous wrote:

Anonymous wrote:No one mentioned bitter melon?

I love well made bitter melon. Properly scraped, properly salted and sweated to remove much of the bitterness, stuffed with sautéed sweet onions, potatoes and fennel, tied with a string and deep fried. The combo of sweet and sour, bitter and tart - mind blowing!!

I realize there is no awful vegetables, just awful cooks!!

An old boot would taste good if so much was done to it.

Anonymous wrote:

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 once went to lunch with a family member and they ordered a burger, no tomato. The waiter asked if it was a preference or allergy, and they said allergy. Waiter said ok great, we'll be extra strict. Brought out burger with no tomato. Person asked for ketchup for the fries... The waiter was clearly annoyed at being lied to. It was so dumb lol.

That's my co worker! Orders a burger with no bun, tells waiter "allergic to wheat." Waiter says "unfortunately the fries that come with the burger are coated in a spice mixture that contains flour and use the same deep fryer as items with batter, so they're not wheat free. Would you like a substitute for the fries?" And coworker says "no, that's fine."

That said, I do know someone who has an allergy to uncooked tomato that can eat cooked tomatoes because of the way the protein or something is changed in the cooking process.

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 once went to lunch with a family member and they ordered a burger, no tomato. The waiter asked if it was a preference or allergy, and they said allergy. Waiter said ok great, we'll be extra strict. Brought out burger with no tomato. Person asked for ketchup for the fries... The waiter was clearly annoyed at being lied to. It was so dumb lol.

Anonymous wrote:

Anonymous wrote:Kale definitely wins this thread. It was the stuff that other vegetables used to be presented on in the grocery store. No one other than rabbits ate it.

Zuppa Toscana - kale, potatoes, sausage!! What's not to like?

The kale is the part not to like!

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!!

Anonymous wrote:No one mentioned bitter melon?

I love well made bitter melon. Properly scraped, properly salted and sweated to remove much of the bitterness, stuffed with sautéed sweet onions, potatoes and fennel, tied with a string and deep fried. The combo of sweet and sour, bitter and tart - mind blowing!!

I realize there is no awful vegetables, just awful cooks!!

I toss chopped kale with a little soy sauce and coconut flakes and roast it in the oven with tofu. My kids love this.

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.

True. A strawberry pie would be infinitely better, but we had to use up that rhubarb. Because we were agrarian. Now we are contrarian and can let the rhubarb go.

Anonymous wrote:Cabbage.

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

Anonymous wrote:Kale definitely wins this thread. It was the stuff that other vegetables used to be presented on in the grocery store. No one other than rabbits ate it.

Zuppa Toscana - kale, potatoes, sausage!! What's not to like?