I thought beer was the cure all?

Acharne: I seriously have a serious hard on for broccoli. That shiat absorbs biatches! If you hate it, learn how to cook!

A tip on making things taste like soy sauce without any salt whatsoever (new window)

I wouldn't use it everyday, but goddamn is it tasty.

Wow, good call - I thought I was the only one who did this. Fresh lightly steamed broccoli, braggs, some nutritional yeast...yum!

Broccoli is great, but lately I can't get enough of Chinese broccoli, gai lan.

Broccoli Slaw is awesome. Also saute with honey and lemon pepper. (Yeah, I know, but try it. Light lemon pepper.)

Mr_Ectomy: I don't understand how people can hate brussels sprouts. I mean, I can understand hating the frozen ones, but they are awesome fresh!

Michael Symon's Fried Brussels Sprouts with Walnuts and Capers

[img.foodnetwork.com image 616x462]

Ingredients

* Canola oil, for deep-frying
* 1 clove garlic, minced
* 4 salt-packed anchovy fillets, rinsed, filleted and minced
* 1 serrano chile, seeded and minced
* 1/4 cup red wine vinegar
* 1 tablespoon honey
* 2 scallions, white and green parts, thinly sliced on the bias
* 1/2 cup walnut pieces, toasted and coarsely chopped
* 1/2 cup extra-virgin olive oil
* 1 pound Brussels sprouts, trimmed and quartered lengthwise
* 2 cups loosely packed flat-leaf parsley leaves
* 2 tablespoons salt-packed capers, rinsed and patted dry
* Kosher salt and freshly ground black pepper

Directions

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.

While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.

Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

ZOMG SOOOOOO GOOD!

Nice! Thanks for sharing.

Fark needs a Food/Drink tab.

theorellior: StreetlightInTheGhetto: You can grow 'em (and swiss chard and plenty of other similar greens) in pots fine, but I'd say just get large enough pots, let them grow to size, and do the cut-and-grown-again thing. I've gotten three crops of chard that way, and cutting small leaves always ends up a hassle.

Okay, that's interesting. The chard we have is getting leggy and woody, not a lot of leaves, the kale is getting that way. Are you saying just cut off the whole top and let the roots re-grow the stem? It's only August, we should get another two months of leafy greens at least.

Leafy greens don't like heat. Might be part of the problem. I always end up putting in the kale late, but the potted kale my BF started ended up the same way. He just let it go to seed and saved the seeds though.

Cut and grow again is what we did with that plot 'cause we were leaving - didn't expect it to come back, just a nice surprise. But you can still harvest them as they're growing and get new leaves in:

Harvest when leaves are large enough for intended use. Tender young leaves are best for salad, older leaves for cooking. Pick outer leaves as you need them and kale will keep producing new inner leaves, like cut and come again lettuce. Frost improves the flavor of kale. \i>\

DAMN YOU BROCCOLI!!

Broccoli isn't bad. IMHO it just has an unfortunate name. The word itself is not exactly unpleasant, but it's not pleasant for food. Note it follows a similar pattern to the hella unpleasant "brussel sprout". 'br'-vowel-double consonant-.

Is it still healthy if you drown it in cheese sauce??

gameshowhost: oldebayer: cruciferous veggies

Proof of the non-existence of intelligent design. Such a foul hive of putridity and gag reflex-inducing "food" would never infect an inhabitable planet.

/give me carrots, peas, peppers, beans, celery, olives, mushrooms, etc etc
//broccoli and the like are all forms of earthshiat and should be flushed accordingly

I like mushrooms, but you realize you're saying that a fungus is yummy and broccoli ain't?

I'm with George H.W. Bush when it comes to broccoli. I hate the stuff and won't eat it, even if it's suppose to be good for you.

ten foiled hats: Broccoli Slaw is awesome.

Ooooh, I forgot about broccoli slaw. Got some broccoli today,I shall make some slaw, thanks!

becksellent: okra is the vegetable equivalent of slugs...slimy and disgusting

I had some fried okra once in Mississipi, and it was delicious.


StreetlightInTheGhetto: I'm still not a big fan of raw cauliflower

Once in France I got behind this enormous wagon carrying enormous cauliflowers to market. When I got to town I bought one. They use seaweed on the veggie beds there, and it tasted like the ocean. Best raw cauliflower I ever had, by far.


Hollie Maea: I have the greatest Kale recipe of all time. No one who has ever tasted it disliked it

OK, let's have it. *taps foot impatiently*

(I never said it was bad, just that I never got excited about it.)

Those chips are also on my list, as soon as I can find fresh kale.

gameshowhost: oldebayer: cruciferous veggies

Proof of the non-existence of intelligent design. Such a foul hive of putridity and gag reflex-inducing "food" would never infect an inhabitable planet.

/give me carrots, peas, peppers, beans, celery, olives, mushrooms, etc etc
//broccoli and the like are all forms of earthshiat and should be flushed accordingly

See, "cruciferous", I don't even know what that means exactly, but it sounds nasty as hell. I sure wouldn't want to eat whatever that word refers to.

These just need better PR. New name. New labeling. New image,

oldebayer: hey use seaweed on the veggie beds there, and it tasted like the ocean. Best raw cauliflower I ever had, by far.

One day last year while shore fishing all I caught was effing seaweed. Wasn't until the last cast / worm I thought about throwing it in my ostensibly-for-fish bucket to compost. But it was fresh water stuff, probably wouldn't impact the flavor as much.

oldebayer: OK, let's have it. *taps foot impatiently*

Chop up an onion and about 6 or 7 mushrooms. Sautee them in olive oil in a wok until they are about half done. Add two bunches worth of Kale, chopped into ribbons about an inch wide. Put the lid on and let them steam down (you may have to add just a tiny bit of water, but the Kale will produce its own water as it cooks down). Let it cook down all the way (unlike Broccoli or Cauliflower, Kale won't overcook and get icky). Once it cooks down, salt it to taste with Lowry's seasoning salt and Cavender's greek seasoning (I love those two). Now the secret ingredients: Add about a quarter of a teaspoon of ginger powder and a half of a can of coconut cream.

It's delicious.

cruciferous means "You'd probably rather be crucified than be forced to eat".

fark all of you, since I'm reading this JUST as it's too late for me to go out and hit the farmer's markets. I'm tired of sleeping in on Saturdays and missing them.

cut up Bell peppers (Capsicum), Asparagus, Onion, Zucchini, Grape Tomatoes in a bowl, pour in some olive oil, pour in some balsamic vinegar, shake it around to coat, put on grill in one of those grill wok/ tray/bowl dealies.

Awesome.

Broccoli on the grill? not so much. To each his own.

theorellior: StreetlightInTheGhetto: Cut and grow again is what we did with that plot 'cause we were leaving - didn't expect it to come back, just a nice surprise. But you can still harvest them as they're growing and get new leaves in:

I started googling, and it looks like I can trim the chard plants 1 inch from the soil and it'll grow back. Sweet!

Ha, I just thought "wait, I forgot to mention the chard".

Yeah, you totally can. And IIRC, Renee's Garden seeds has 'pot of gold container chard' seeds (either Renee's or Botanical Interests) that worked really well for me - that's the container stuff I got three full harvests from. I did leave it on the partly shaded porch for the July/August heat wave.

Likewise with Kale - there are varieties that lend themselves to containers much easier than others, although you can make pretty much anything grow in some container or another if you put in enough care and effort.

We had effing loofahs growing in containers last year. Had to keep tying them down so the containers wouldn't tip over cause of the weight (fruit got up to nearly two feet long). Good times.



Should probably get to the garden now, actually. Finally cooling down enough outside. Gonna actually buy Budweiser so I can set some slug traps, since via NPR this morning that's the kind of beer slugs overwhelmingly prefer. I'll let that speak for itself...

Antioxidants, biatches.

As other have mentioned, broccoli looks like little trees. When I eat broccoli I feel like a giant.

It's a little known fact that broccoli was invented by Cubby Broccoli, the producer of the James Bond films. He cross-pollinated cauliflower and a green thing, then used the profits to fund the Bond movies.

Broccoli hate puzzles me. Its good stuff.

Get those beets out of here, though.

Buddy of mine had lymphoma.
I and my friends kept him full of good hydo pre and post chemo visits, while we drove him to and from
and his wife kept him full of fresh steamed broccolli when he could eat, which was only because of the weed.And.they are expecting their first child now after 5 years.

StreetlightInTheGhetto: Even Brussels Sprouts can be delicious...


I discovered this via another Fark post several years ago, but try cutting them in half and frying them in bacon grease. Add ground pepper to taste (or not). Completely awesome!

Just do this.

Link (new window)

Approves.

HaywoodJablonski: Cancer it is then

*GOLF CLAP*

/Hates broccoli, especially when my favorite Thai restaurant puts it in my bowl of Lard Nahr chicken

It works because of Nrf2 activation. Protandim is 4-6 x as effective and you don't have to eat 1.25 lbs a day.

Lifevantage.com/justfacts
ABChealthreport.com

I hate broccoli, and yet, in a certain sense, I am broccoli.

Rann Xerox: /Hates broccoli, especially when my favorite Thai restaurant puts it in my bowl of Lard Nahr chicken


Yeah, that's the last thing you want, healthy greens interfering with your Lard.

I don't really care for raw broccoli, even if there is ranch for dipping. Cooked broccoli covered in a delicious cheese sauce on the other hand...you can just place the whole bowl in front of me k thx.

SpeckledJim: The study seems to be looking at the DIRECT effect of these compounds on cancer cells. As with the debunked idea that eating antioxidants, on their own, has any effect whatsoever on health - most of the evidence is mixed or negative - you can't assume that eating things containing sulforaphane has the same effect just because of that chemical.

Maybe eating broccoli does help avid cancer, but they weren't actually studying that. It's misleading of them to even mention it.

Came here to say this. This is one of the worst types of science-abuse in journalism.

Bah.

/Go read Ben Goldacre's book
//Love broccoli, but if you get it from the grocery store, buy frozen

zulius: [ecdn2.hark.com image 320x240]
sheeeeeeeee's choppin' broccoli....

Thank you. That is one of my favorite SNL moments.

I like my broccoli well steamed with cheddar cheese sauce
Not damm raw right out of the vegetable bin at walmart.
Broccoli can be really kewl if done right.

Like 'Im growing broccoli in my moms basement, wanna see?'