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(Thrillist)   Top chefs list their most overrated and most underrated vegetables. Kale sucks, broccoli rules   (thrillist.com) divider line 200
    More: Amusing, Top Chef, no soul, red bell pepper, beets, vegetables, chefs  
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10880 clicks; posted to Main » on 10 Feb 2014 at 4:13 PM (31 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-02-10 02:51:40 PM
I use the entire carcass when it comes to broccoli.
it's a cabbage. It's great in soups, stocks.
Those stalky bits?
Boil and puree in chicken stock.
Add chopped onions, carrots, potatoes, and milk and thicken.
Hearty winter soup.
 
2014-02-10 02:56:16 PM
i37.photobucket.com

Dr. Hibbert: Another broccoli-related death.
Marge: But I thought broccoli was...
Dr. Hibbert: Oh yes. One of the deadliest plants on earth. It tries to warn you itself with its terrible taste.
 
2014-02-10 02:58:49 PM
"Kale is just too crazy popular!"  Good lord, you're chefs, make shiat that we like, be creative with it, and leave the whole "I was into it before it was cool" to the skinny jeaned morons in Williamsburg.
 
2014-02-10 03:02:16 PM
For me, it's spinach and chayote. Spinach, just wilted a bit with bacon or panchetta, and a flash of white wine and lemon is just heaven--maybe just a hint of nutmeg for the full effect. Chayote is technically a fruit, but it serves well enough in the vegetable role, and is flexible enough, and the seeds are sweet and tender as edamame.

I also have a fascination with roasted beets, maybe with a reduced balsamic for punch. Roasted, beets turn into magic.

Corn and carrots are often misunderstood and over used. Cabbage tends to to be overcooked slop, and what people do to greens is often a damn shame. Okra...well, I just can't stand the stuff. Grew up in the South, and it was never appealing in any form. Eggplant is a rare thing in my kitchen save in a ratatouille or caponatina--which are oddly enough the only way I can stand the stuff. My mother's people will pickle the stuff at the drop of a hat, but I accept I am just not a fan of the stuff as a side dish unless it's got plenty of disguise and complimentary flavored and textures.

Edamame is underutilized, and that makes Hubie sad.
 
2014-02-10 03:06:10 PM
What am I supposed to do with this information?
 
2014-02-10 03:08:57 PM
My ex had a made a great kale salad that I still fix now and again.  Take enough kale for two servings and add a couple of tbs of olive oil, a tbs or two of apple or rice vinegar and kosher salt (figure out the vinegar and salt based on taste, I like more...) and then massage it in.  Let it sit for fifteen minutes or so and the kale will soften from the vinegar.  Add chopped walnuts and dried cranberries and serve.
 
2014-02-10 03:14:49 PM
Truffles.
 
2014-02-10 03:35:01 PM

vudukungfu: I use the entire carcass when it comes to broccoli.
it's a cabbage. It's great in soups, stocks.
Those stalky bits?
Boil and puree in chicken stock.
Add chopped onions, carrots, potatoes, and milk and thicken.
Hearty winter soup.


Really?  While I use all of the broccoli as well, I deliberately exclude any off cuts and stem peels from the stock bag.  I find that Broccoli imparts an unmistakable bitterness to stock that is difficult to hide.
 
2014-02-10 03:40:54 PM
I lost my enthusiasm for broccoli the third time I found a big, dead caterpillar hiding in the branches. I still like it, but I make damned sure to cut the crown up and inspect it thoroughly.

And don't tell me "it's protein." That's what I tell your mom when she refuses to swallow.
 
2014-02-10 03:49:46 PM
I like both broccoli and beets. But broccoli has always been one of my favorites. Always seems to be good in any preparation.
 
2014-02-10 04:00:59 PM

unyon: stem peels


yik, those are mulch. But there is goodness in the pith.
I actually have a Pith cutter that was handed down to me.
It's got attachments.
You have a standard pitch cutting blade, for cutting the pith out of things.
There is a small pith hammer, for hammering the pith out of things.
A serrated blade for sawing the pith out of things.
And a large feather, for tickling the pith our of things.
 
2014-02-10 04:01:42 PM
I was all excited to turn my menus on to sunchokes and then I realized that they were "over" a mere few paragraphs down.  Which is nice, since I don't have to find sunchokes now.

Having never heard of "ramps," it is also convenient that they too are "done."
 
2014-02-10 04:12:45 PM
Roasted broccoli is farking delicious
 
2014-02-10 04:13:23 PM

factoryconnection: I was all excited to turn my menus on to sunchokes and then I realized that they were "over" a mere few paragraphs down.  Which is nice, since I don't have to find sunchokes now.

Having never heard of "ramps," it is also convenient that they too are "done."


caskstrength.files.wordpress.com
 
2014-02-10 04:17:19 PM

hervatski: Roasted broccoli is farking delicious


The Mediterranean place near me, which I believe is Lebanese, has this grilled eggplant that is far too good to be some god damned vegetable.  Best part: my wife doesn't like eggplant, so I don't have to share it!
 
2014-02-10 04:19:11 PM

factoryconnection: Having never heard of "ramps," it is also convenient that they too are "done."


Ramps are good. I'm glad they're "done", more for me.
 
2014-02-10 04:20:06 PM
Kale chips are awesome.

Take a whole bunch of kale, take leaves off the stalks.  Toss in olive oil.  Put on flat sheet, 350 oven 15-20 mins or until brown (keep an eye on it to not burn).  Take out, sprinkle with salt.  Try not to eat the whole thing.
 
2014-02-10 04:21:33 PM
bbsimg.ngfiles.com
 
2014-02-10 04:21:43 PM
Broccoli and Kals are the same species, just different cultivars.
 
2014-02-10 04:22:02 PM
Kale sucks.
Duke sucks.
 
2014-02-10 04:23:02 PM
I ate sunchokes for the first time recently and the waiter kept reminding me over and over that I was going to be served sunchokes and if so was that OK because these are sunchokes that taste like sunchokes because they are sunchokes.

Was he trying to tell me that he stuck his dick in the sunchokes?
 
2014-02-10 04:23:03 PM

vudukungfu: I use the entire carcass when it comes to broccoli.
it's a cabbage. It's great in soups, stocks.
Those stalky bits?
Boil and puree in chicken stock.
Add chopped onions, carrots, potatoes, and milk and thicken.
Hearty winter soup.


I feed the stalky bits to my dogs. They both love them.
 
2014-02-10 04:23:44 PM
meh.. I usually grab whatever vegetable I have at hand, and made something out of it.

I've yet to see anyone not enjoy my cooking, if anything, the kids will sometimes get mad if there's not enough leftovers for their lunches, other meals.

It's not the vegetable, it's what you do with it.
 
2014-02-10 04:24:10 PM
I freaking love brussels sprouts. Don't cook them with any sort of moisture, but if you roast or pan-fry them they're excellent. Whenever I cook beef or pork in the oven, I toss in a bunch of brussels sprouts, add a bit of salt and garlic, brush with oil. Disappointed they're not anywhere on this list.
 
2014-02-10 04:24:51 PM
i1.ytimg.com
 
2014-02-10 04:24:55 PM

Tr0mBoNe: Truffles.


Thanks Mitt
 
2014-02-10 04:25:29 PM
I've modified Joe Rogan's Hulk Loads kale shake recipe. I juice an apple, carrot, celery, cucumber, and asparagus stalks, then throw the juice in a blender with kale, asparagus heads, and raw garlic.

Not the best-tasting thing in the world, but I feel like Superman after drinking it.
 
2014-02-10 04:26:35 PM
Is sour cream and onion party dip a vegetable?
 
2014-02-10 04:26:43 PM
files.corporateperform.netdna-cdn.com
 
2014-02-10 04:27:00 PM
I'm over dried cranberries. It seems like they're in everything.

I don't think I've tried kale yet. I first heard of it in the episode of Cheers where Woody is in a commercial for a health drink... "you can really taste the kale."
 
2014-02-10 04:27:02 PM
Most underrated...sunchokes, followed by most overrated...sunchokes. How insightful.
 
2014-02-10 04:27:03 PM

Tyrosine: Broccoli and Kals are the same species, just different cultivars.


Kale.
 
2014-02-10 04:27:16 PM
MICHAEL WHITE - EXEC CHEF/FOUNDER, ALTAMAREA GROUP(NEW YORK, NY)
Most overrated vegetable:
 Portobello mushrooms


Mushrooms are not vegetables.
 
2014-02-10 04:28:23 PM
Brian Malarkey sounds like a crazy person.

Hmm. I can't say that I've ever had kale. But I've sure had beets and broccoli before. Not together, mind you. Broccoli is awesome just cause you can cook up a bowl of it, add a little salt and pepper, and chow down. Fill you up with like 20 calories. Take note dieters: replace one of your meals every day with a big heaping portion of
broccoli. Hell, eat all you can. Stuff yourself to the gills with it. You can't possibly gain weight eating mass amounts of broccoli. It's that perfect snack food you've been looking for. Note: this does NOT include dipping in ranch or cheese, fatty.
 
2014-02-10 04:29:59 PM

Carn: Kale chips are awesome.


This.
 
2014-02-10 04:30:51 PM

RussianPooper: MICHAEL WHITE - EXEC CHEF/FOUNDER, ALTAMAREA GROUP(NEW YORK, NY)
Most overrated vegetable: Portobello mushrooms

Mushrooms are not vegetables.


regardless, i think that portobello mushrooms were the most overrated thing on the page.  kale, at least, can be good.  perhaps overused, but if you smother it, it will taste good.

portobellos on the other hand, they just suck.  there's no salvation there.  and i love almost all mushrooms.
 
2014-02-10 04:31:00 PM
Never liked kale even before it was cool. It's tough, bitter, and you need to freeze it or remove the central rib to make it edible.
Broccoli is great; I think people get tired of it because it's available when just about no other fresh veggies are to be had.

Biggest arsehole comment:

Black truffles
"Now that they are being farm-raised everywhere, we have seen a surge of very expensive flavorless nuggets showing up on menus. Rarely do I come across a head-turning burst of flavor from them. Wait until November and get the foraged Italian white ones. They are soooo much better!"


They're the same farking truffle grown the same farking way as the ones you have to fight the pig over. And they taste just as good. What you resent is that people don't have to pay four hundred bucks an ounce for them anymore. Now that you can't lord it over the plebes any longer you need something else as expensive as printer ink to justify the prices on your menu.
 
2014-02-10 04:31:56 PM

Tyrosine: Broccoli and Kals are the same species, just different cultivars.


But with the incredible plasticity of the brassicas they have radically different form, flavor, smell and texture.
 
2014-02-10 04:32:27 PM
Beets are great. Also, radishes - try roasting them sometime and they're amazing with just a bit of salt and oil, but you can flavor them more if you want.
 
2014-02-10 04:33:36 PM

pute kisses like a man: portobellos on the other hand, they just suck. there's no salvation there. and i love almost all mushrooms.


Ever had a roasted portobello mushroom sammich? Grilled up with some cheese and mebbe onions? Might change your mind.

Om nom nom.
 
2014-02-10 04:33:43 PM

factoryconnection: I was all excited to turn my menus on to sunchokes and then I realized that they were "over" a mere few paragraphs down.  Which is nice, since I don't have to find sunchokes now.

Having never heard of "ramps," it is also convenient that they too are "done."


Ramps are another allium. They're good but not the Unholy Ichor of Azathoth good. The two downsides are price (unless you live in Appalachia and can forage them) and lingering really bad garlic/onion breath.
 
2014-02-10 04:34:14 PM
I like kale, but as a green, not fried or whatever. And you have to cook it longtime. Real longtime. Beets are good. Probably under-rated, but because lots of people think they're bad.

I need to mask broccoli with some powerful veiling mechanism. Like cheese or Ambien.
 
2014-02-10 04:34:24 PM
Great... Kale is probably one of the most nutritious plants available, let's replace it with yet another sugary potato-like thing.

If your Chef has the "celebrity" prefix, you probably should eat elsewhere.
 
2014-02-10 04:34:35 PM

RussianPooper: MICHAEL WHITE - EXEC CHEF/FOUNDER, ALTAMAREA GROUP(NEW YORK, NY)
Most overrated vegetable: Portobello mushrooms

Mushrooms are not vegetables.


Sure they are. They are eaten by bats and other bugs.
 
2014-02-10 04:34:43 PM
Man...  I'd kill for a really good radish right about now.
 
2014-02-10 04:35:25 PM
Never touched a vegetable leaf when I was a kid.  These days, I really like the dark green stuff.  Broccolis, spinaches, kales, all good.  Weird, how that worked out.
 
2014-02-10 04:36:04 PM

bigbadideasinaction: Beets are great. Also, radishes - try roasting them sometime and they're amazing with just a bit of salt and oil, but you can flavor them more if you want.


Beets tend to be a bit too sweet for me. And unless you're a dab hand they tend to be slimy when cooked. Radishes can be great, but most of the ones you can find have had the taste bred out of them. Now they don't supply anything much past crunch.
 
2014-02-10 04:36:36 PM
The place I'm having dinner tonight makes killer Brussels sprouts.
 
2014-02-10 04:36:47 PM

yakmans_dad: Like cheese or Ambien.


I didn't know the Ambien Walrus liked broccoli.
 
2014-02-10 04:36:53 PM
The best beet recipe I have come across:

1. Put beets in plastic bag
2. Place bag directly into garbage
3. Eat some meat, jerkoff
 
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