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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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10945 clicks; posted to Main » on 10 Feb 2014 at 4:13 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



200 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
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
 
2014-02-10 04:37:29 PM  

tricycleracer: The place I'm having dinner tonight makes killer Brussels sprouts.


Is it a sports bar in a strip mall?
 
2014-02-10 04:37:48 PM  
MARC MEYER - CHEF, COOKSHOP, FIVE POINTS (NEW YORK, NY)
Most overrated vegetable:
Red and green bell peppers
"They are used indiscriminately to add color to a dish, but the flavor can be one-dimensional and harsh, and they don't blend well; they are much better cooked."

You are DEAD to me, Meyer. You also have no tastebuds. For every bell pepper you don't eat, I'll eat THREE, and I'll eat them raw.
 
2014-02-10 04:38:17 PM  

tricycleracer: The place I'm having dinner tonight makes killer Brussels sprouts.


Tommy's Cheap Drink Emporium?
 
2014-02-10 04:39:12 PM  

factoryconnection: 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!


Is the eggplant dish called Baba Ghanoush?

www.budgetbytes.com
 
2014-02-10 04:39:56 PM  
Most overrated - baby veggies

They are tiny undeveloped sprouts of nothingness. Every high-end restaurant these days features 'squash blossoms', 'micro-greens' or acorn-sized baby squash.  A huge trend of 'meh' to me.

Most underrated - heirloom tomatoes followed closely by 'heirloom' (exotic varieties and South American strains) potatoes.

God almighty the flavors of heirloom tomatoes make everything better. The greenhouse and Florida-sand grown tomatoes used in most places these days are bland and tasteless. For only a few more dollars per case, you can enjoy some of the best tasting 'maters that God has ever graced a salad. Purple Cherokee, Yellow pear, REAL beefsteak, & Creole tomatoes just to name a few. Raw or roasted these bad boys are lacking in todays produce sections and are missing from way too many menus.

In regards to my second selection of 'heirloom' spuds, Sure a few placers are catching on to Yukon Golds and Louisiana sweet taters... but some of the South American tubers are unique and delicious. Very underutilized and under appreciated. Roasting makes everything better. Spuds, peppers, garlic and squash can all be brought to new horizons by caramelizing the sugars contained in the compound starches or by adding a whole new perspective that only fire and heat can produce.
 
2014-02-10 04:39:57 PM  

anuran: 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.


White and black truffles are quite different. I can afford neither, mind you.
 
2014-02-10 04:40:17 PM  
Rocket and sunchoke tastes like burning soup!!!
 
wee
2014-02-10 04:40:49 PM  
Or just eat what you think tastes good and don't worry about other people's opinions...
 
2014-02-10 04:40:56 PM  

hubiestubert: 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.


You realize that "fruit" is both a culinary and a scientific term, yes? Science-wise, chayote is a fruit, but then again, so are squash and pumpkin. Culinary-wise, both are vegetables; a term that has no scientific meaning.

/pet peave
 
2014-02-10 04:42:34 PM  

yakmans_dad: tricycleracer: The place I'm having dinner tonight makes killer Brussels sprouts.

Is it a sports bar in a strip mall?


busy chillin': tricycleracer: The place I'm having dinner tonight makes killer Brussels sprouts.

Tommy's Cheap Drink Emporium?


Ha ha ha.

http://flybarandrestaurant.com/tampa/
 
2014-02-10 04:42:40 PM  
Is it just me or do these guys have an interesting definition for the word "vegetable?"
 
2014-02-10 04:44:26 PM  

Solid State Vittles: "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.


This is very true.  But, to be fair, you're reading an article that explicitly asks chefs which vegetables are overrated.
 
2014-02-10 04:44:52 PM  

anuran: (unless you live in Appalachia


Or suburban CT. :P My parents have tons of ramp growing in the backyard. That stuff's practically as common as grass around here. Love it, though. A favorite dish growing up was baby potatoes with ramp and cheese.

anuran: 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.


A few months ago I discovered "black radishes" at Whole Foods. I think they're quite wonderful and have a sweet, earthy undertone to them (slightly bitter too, but somehow it works).
 
2014-02-10 04:46:09 PM  
Now this has me thinking about chicken and broccoli with pork fried rice.

/mmmmmmmmmmm
 
2014-02-10 04:47:39 PM  
As far as cabbage-related vegetables go, I prefer the Asian varieties: bok choy, yu choy, and other varieties for which I don't the the name. The only good use for kale is in soups with sausage and potatoes.
 
2014-02-10 04:47:40 PM  
BRIAN MALARKEY - overrated: "pretty much anything from a grocery store."

Well, I've discovered who needs to be stabbed today.
 
2014-02-10 04:49:01 PM  
I've tried a half-dozen varieties of squash cooked a dozen different ways about a hundred times in my life, by both professionals and amateurs alike, and have yet to find a single one that doesn't taste terrible.
 
2014-02-10 04:49:07 PM  

Bedstead Polisher: 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."


I tried to find that clip - but found a fairly decent replacement

http://www.youtube.com/watch?v=TSVoeHKZDLE

everytime I see the word kale I always say Woody's line and see who gets the joke.  not surprisingly, fewer and fewer.
 
2014-02-10 04:49:12 PM  

jxb465: As far as cabbage-related vegetables go, I prefer the Asian varieties: bok choy, yu choy, and other varieties for which I don't theknow the name. The only good use for kale is in soups with sausage and potatoes.


FTFM
 
2014-02-10 04:52:38 PM  

Heamer: I've tried a half-dozen varieties of squash cooked a dozen different ways about a hundred times in my life, by both professionals and amateurs alike, and have yet to find a single one that doesn't taste terrible.


I'm just curious about what foods you really like and what foods you eat often. Acorn squash with butter and maple syrup is amazingly good, as is butternut squash roasted with olive oil and garlic.
 
2014-02-10 04:52:39 PM  

factoryconnection: 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!


My Wife's eggplant Parmesan.

scontent-a.xx.fbcdn.net

Come to think of it, it's about time she made it again....I need to make a phone-call....
 
2014-02-10 04:53:18 PM  
FTA: "pretty much anything from a grocery store [is overrated]. "

Douche.
 
2014-02-10 04:54:16 PM  
So hipsters cause something else to become over-exposed and annoying?
 
2014-02-10 04:54:25 PM  

Beerguy: factoryconnection: 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!

My Wife's eggplant Parmesan.

[scontent-a.xx.fbcdn.net image 604x453]

Come to think of it, it's about time she made it again....I need to make a phone-call....


Nice plate.
 
2014-02-10 04:55:14 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.


Those really big stalky pieces. Peel off the hard green outside, leave the pale green and white behind, steam and eat.

They taste like artichokes without the barbs, the thistles or the boiling water seeping out.

Thank you Jacques Pepin. For this and your 30 second chicken deboning.
 
2014-02-10 04:55:24 PM  
Moral hunting season, soooooon.
 
2014-02-10 04:55:59 PM  
I'd eat a lot more dried cranberries if I could find dried, unsweetened, unsweetened, FOR THE LOVE OF FARKING GOD UNSWEETENED ones. Every single batch of dried cranberries I've ever seen had sugar added for the idiots who assume everything has to taste like candy. Now I did find someone selling dried unsweetened cranberries by the pound, but they turned out to be actually dry with no moisture whatsoever. Which was still ok, just not for snacking. I distinctly remember eating unsweetened ones once upon a time and they were absolutely amazing. Anyone know where I could pick up dried (but moisturized with oil or however Craisins do it), unsweetened cranberries or do they just not exist anymore?
 
2014-02-10 04:57:00 PM  
img.photobucket.com

Very big on kale.
 
2014-02-10 04:57:56 PM  
WTF?
"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."

Agreed, through Arugula in there as well. Farking hipsters, shoot 'em.
 
2014-02-10 04:59:56 PM  

DrSansabeltNoShiatSlacks: WTF?
"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."

Agreed, through throw Arugula in there as well. Farking hipsters, shoot 'em.


FTFY
 
2014-02-10 05:00:14 PM  
If you think kale is overrated, you don't know how to cook kale. That simple.
 
2014-02-10 05:00:23 PM  

ChubbyTiger: anuran: 

White and black truffles are quite different. I can afford neither, mind you.


Well aware of that. What the offspring of a can of spam and a wet fart was saying was that black truffles were just so over now that they are easy to cultivate. Now he turns up his nose at them. I've had both. And even *drool* a first class Périgord truffle (which someone else was paying for).
 
2014-02-10 05:00:40 PM  
People jumped all over the Kale craze.

Good stuff I've never cooked with. Unfortunately it might be tough to find this stuff in land locked Colorado.  Maybe WF will have it.
Sun chokes sound delicious.
 
2014-02-10 05:00:54 PM  

Evil Mackerel: Nice plate.


This may be one of the best comments I've ever seen on Fark.

/work of art
//hat's off to you
 
2014-02-10 05:01:42 PM  
http://www.webmd.com/food-recipes/features/the-truth-about-kale

it's not just about the taste. Although the dose makes the poison so don't eat too much of the stuff. anti-coagulant and other attributes.
 
2014-02-10 05:02:32 PM  

jgbrowning: Evil Mackerel: Nice plate.

This may be one of the best comments I've ever seen on Fark.

/work of art
//hat's off to you


I have the feeling that I am missing something here....
 
2014-02-10 05:03:05 PM  

WickerNipple: BRIAN MALARKEY - overrated: "pretty much anything from a grocery store."

Well, I've discovered who needs to be stabbed today.


No shiat.

I live next door to a mid-sized grocery store (damn handy that), and I get what I need in terms of ingredients, not what I want.  Sure, I'd love to hook into some locally grown, organic heirloom tomatoes and maybe some fresh Mahi-mahi, but, this is freakin Champaign, IL in the dead-ass end of winter, and if I want nice things, I have to drive to Seattle.
 
2014-02-10 05:03:18 PM  
encrypted-tbn2.gstatic.com
 
2014-02-10 05:03:56 PM  
Kale has been a regular on my home menu for over 25 years and it's not being removed.  I love the stuff.

/will be looking into 'kale chips' as mentioned in the thread
 
2014-02-10 05:04:06 PM  
Eggplant bad, broccoli good.

Kale belongs in a soup.

/my 2 cents
 
2014-02-10 05:04:16 PM  

TheShavingofOccam123: 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.

Those really big stalky pieces. Peel off the hard green outside, leave the pale green and white behind, steam and eat.

They taste like artichokes without the barbs, the thistles or the boiling water seeping out.

Thank you Jacques Pepin. For this and your 30 second chicken deboning.


I'll have to try this because God, do I love artichokes!  I once worked with a woman who had three daughters and she never told them about the hearts.  Whenever she made artichokes she'd clear the table after dinner, take all of the artichokes into the the kitchen and hog all the hearts for herself.
 
2014-02-10 05:04:37 PM  

anuran: 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.


I've been growing kohlrabi the last couple of growing seasons. God they are delicious.
 
2014-02-10 05:04:41 PM  
I am so over corn smut.
 
2014-02-10 05:05:20 PM  
Chayote is one of the few things that I have never cooked.
Recipes anyone?

Fav Kale Recioe -
Lightly stir fry chopped kale or chard and leeks or shallots in olive oil
Add quinoa cooked in chicken stock
Let it meld for about 20 minutes.
Add fresh ground black pepper and spices of your choosing.
It's delicious.
 
2014-02-10 05:06:00 PM  
This from the site with the article "Salmon sucks: sushi chefs reveal the most over and underrated fish".

Nonsense.

Not that mackerel et al are bad, but I freaking love salmon. Cooked, raw, whatever.

/also, I would kill you for some uni right now
//article is still stupid
 
2014-02-10 05:06:54 PM  

Beerguy: jgbrowning: Evil Mackerel: Nice plate.

This may be one of the best comments I've ever seen on Fark.

/work of art
//hat's off to you

I have the feeling that I am missing something here....


Go back and read it again and think about.

Now, after thinking of all the various ways "Nice plate" could be taken (sarcastic, ironic, humorously, etc.) you're left with the inevitable conclusion that he really just meant, "Nice plate."

And then you're drawn into the spiraling abyss where "Nice plate" exists as an honest-to-god comment.

Nice plate.

/Boom! Headshot.
//work of art
 
2014-02-10 05:07:04 PM  

Cortez the Killer: anuran: 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.

I've been growing kohlrabi the last couple of growing seasons. God they are delicious.


I've only ever eaten it sliced with just some salt on it (one of my favorite summer snacks).  Is there anything else you can do with it?
 
2014-02-10 05:07:54 PM  
Arugula is evil and must be destroyed. Old, dirty socks taste better.
 
2014-02-10 05:09:38 PM  

peacheslatour: TheShavingofOccam123: 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.

Those really big stalky pieces. Peel off the hard green outside, leave the pale green and white behind, steam and eat.

They taste like artichokes without the barbs, the thistles or the boiling water seeping out.

Thank you Jacques Pepin. For this and your 30 second chicken deboning.

I'll have to try this because God, do I love artichokes!  I once worked with a woman who had three daughters and she never told them about the hearts.  Whenever she made artichokes she'd clear the table after dinner, take all of the artichokes into the the kitchen and hog all the hearts for herself.


What an evil b*tch!
 
2014-02-10 05:10:57 PM  
You're supposed to mash the kale together with potatoes and add a sausage and some gravy...

www.hollandserecepten.eu
 
2014-02-10 05:11:14 PM  

Bloody William: 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.


Yeah, I never had brussels sprouts as a kid, but of course they were known to be awful.

Tried them a few years ago.  They're great.  What were people doing to them, boiling them?

Broccoli sucks, though.
 
2014-02-10 05:11:25 PM  

Bareefer Obonghit: The best beet recipe I have come across:

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


I don't even know why beets are food. The only time I have been able to stomach them was in a beet horseradish, which was delicious. Likely because of the horseradish content.

Kale? I thought that was something placed around salad bars for aesthetics.
 
2014-02-10 05:12:40 PM  
cdn2.sbnation.com
 
2014-02-10 05:12:53 PM  

Queensowntalia: Arugula is evil and must be destroyed. Old, dirty socks taste better.



cdn.rnbjunk.com
 
2014-02-10 05:13:13 PM  
I don't like kale because it always ends up stuck in my teeth.
 
2014-02-10 05:13:24 PM  

anuran: 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.


Radishes are very easy to grow, and some of the varieties I've tried were like biting into peppercorns, they were so spicy.
 
2014-02-10 05:14:03 PM  

tricycleracer: The place I'm having dinner tonight makes killer Brussels sprouts.


What place are you eating exactly?
 
2014-02-10 05:16:31 PM  

Xhan: I'd eat a lot more dried cranberries if I could find dried, unsweetened, unsweetened, FOR THE LOVE OF FARKING GOD UNSWEETENED ones. Every single batch of dried cranberries I've ever seen had sugar added for the idiots who assume everything has to taste like candy. Now I did find someone selling dried unsweetened cranberries by the pound, but they turned out to be actually dry with no moisture whatsoever. Which was still ok, just not for snacking. I distinctly remember eating unsweetened ones once upon a time and they were absolutely amazing. Anyone know where I could pick up dried (but moisturized with oil or however Craisins do it), unsweetened cranberries or do they just not exist anymore?


I'm glad to see someone else say this.

I CANNOT find dried, unsweetened cranberries anywhere. Anywhere. I can get unsweetened freeze dried cranberries (i.e., completely devoid of moisture) or dried cranberries sweetened with apple juice or some other natural sweetener, but I can't find regular, dried, unsweetened cranberries.

You're right, it's like they don't exist anymore
 
2014-02-10 05:17:59 PM  

anuran: 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.


If you really like truffles, go take a trip to the Istrian peninsula in Croatia sometime. First of all, it's an awesome place anyway. But secondly, there are metric assloads of tasty truffles all over the place, cheap. Great local wine and beer, too.
 
2014-02-10 05:22:02 PM  
I'll take all of them but mushrooms and truffles. Veggie OD! :D
 
2014-02-10 05:22:44 PM  

sigdiamond2000: Xhan: I'd eat a lot more dried cranberries if I could find dried, unsweetened, unsweetened, FOR THE LOVE OF FARKING GOD UNSWEETENED ones. Every single batch of dried cranberries I've ever seen had sugar added for the idiots who assume everything has to taste like candy. Now I did find someone selling dried unsweetened cranberries by the pound, but they turned out to be actually dry with no moisture whatsoever. Which was still ok, just not for snacking. I distinctly remember eating unsweetened ones once upon a time and they were absolutely amazing. Anyone know where I could pick up dried (but moisturized with oil or however Craisins do it), unsweetened cranberries or do they just not exist anymore?

I'm glad to see someone else say this.

I CANNOT find dried, unsweetened cranberries anywhere. Anywhere. I can get unsweetened freeze dried cranberries (i.e., completely devoid of moisture) or dried cranberries sweetened with apple juice or some other natural sweetener, but I can't find regular, dried, unsweetened cranberries.

You're right, it's like they don't exist anymore


I have the same problem finding unsweetened coconut.
 
2014-02-10 05:22:58 PM  
I must admit that I agree with most of them. Kale is a horrible, coarse vegetable. I remember it from my childhood in Scotland, mainly as one of the few green vegetables available in Winter.
Parsnips, beet and other root vegetables are the food of the Gods.
 
2014-02-10 05:24:32 PM  
Mr_Fabulous:
If you really like truffles, go take a trip to the Istrian peninsula in Croatia sometime. First of all, it's an awesome place anyway. But secondly, there are metric assloads of tasty truffles all over the place, cheap. Great local wine and beer, too.

I just may do that. If they new job comes through we'll have the money for a vacation.
 
2014-02-10 05:26:06 PM  

Beerguy: jgbrowning: Evil Mackerel: Nice plate.

This may be one of the best comments I've ever seen on Fark.

/work of art
//hat's off to you

I have the feeling that I am missing something here....


So am I, just a random jackass I guess.
 
2014-02-10 05:26:30 PM  
What kind of loser eats vegetables that they buy at a grocery store?  I have my houseboy fly to South America daily to bring back something you peasants have never heard of.
 
2014-02-10 05:27:02 PM  
www.newyorker.com
 
2014-02-10 05:33:55 PM  

Dragonflew: Bareefer Obonghit: The best beet recipe I have come across:

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

I don't even know why beets are food. The only time I have been able to stomach them was in a beet horseradish, which was delicious. Likely because of the horseradish content.

Kale? I thought that was something placed around salad bars for aesthetics.




i478.photobucket.com



YUM!!
 
2014-02-10 05:34:33 PM  
I made a Asparagus & Kale soup yesterday... simply delicious.

Step 1: chop off woody ends of asparagus, and quarter it. Throw into a pot of stock. Bring to a light, rolling boil.
Step 2: wash a couple of good handfuls of kale, remove stems. Add to the stock.
Step 3: keep boiling -- about 30-40 minutes is good enough to make that asparagus nice and soft.
Step 4: drain stock & reserve. Puree your greens. Add stock in to reach consistency you want. Season with salt & pepper, maybe throw in some minced garlic. Simmer for a while. Garnish with crispy pancetta.

But I agree, kale on it's own is rather rough and bland. I like to saute it in olive oil with garlic and red pepper flakes to serve as a side. When properly cooked, it has a great mouthfeel.
 
2014-02-10 05:35:58 PM  

anuran: Mr_Fabulous:
If you really like truffles, go take a trip to the Istrian peninsula in Croatia sometime. First of all, it's an awesome place anyway. But secondly, there are metric assloads of tasty truffles all over the place, cheap. Great local wine and beer, too.

I just may do that. If they new job comes through we'll have the money for a vacation.


"Woohoo, new job. Now we have money for that vacation to Croatia!"
"Shouldn't you be going to work?"
"Oh, someone will cover for me."

Nice work ethic.

/jk
//cdn.cstatic.net
 
2014-02-10 05:36:38 PM  
I'm not gonna lie.  Its only because of Food Network (Chopped, specifically) that I ever even thought to try Swiss Chard.  And I'm pretty glad I did.  Its pretty much the same thing as spinach, but tastes way better.  Less of a mineral flavor, more of a sweet leafy green flavor.
 
2014-02-10 05:38:04 PM  

Brew78: I'm not gonna lie.  Its only because of Food Network (Chopped, specifically) that I ever even thought to try Swiss Chard.  And I'm pretty glad I did.  Its pretty much the same thing as spinach, but tastes way better.  Less of a mineral flavor, more of a sweet leafy green flavor.


This is my new favorite vegetable. I like to eat the whole thing, remove the stem and sautee those lightly first. Add some minced garlic, then throw in the chopped leaves. It barely needs any seasoning and the texture is so buttery and delicious on its own
 
2014-02-10 05:38:14 PM  

vudukungfu: Those stalky bits?
Boil and puree in chicken stock.


You can also cut the sides off and the core inside makes great water chestnut-like pieces for stir fry.
 
2014-02-10 05:39:08 PM  

jgbrowning: And then you're drawn into the spiraling abyss where "Nice plate" exists as an honest-to-god comment.


In a world where "bless your heart" is an honest-to-god insult, anything is possible.
 
2014-02-10 05:39:30 PM  

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


Immature spring onions. Basically fancy chives. Harmless as far as trends go.
 
2014-02-10 05:41:13 PM  

twistofsin: Radishes are very easy to grow, and some of the varieties I've tried were like biting into peppercorns, they were so spicy.


Let me interject here that green peppercorns are awesome. I had some Thai dish that had green peppercorns in it, the whole, non-dried fruit of piper nigrum, and it was excellent.
 
2014-02-10 05:42:11 PM  

MBooda: [www.newyorker.com image 432x364]


A classic! You win!
 
2014-02-10 05:43:09 PM  

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


So are Bell peppers and Thai peppers. There's also a 150k Scoville difference.
 
2014-02-10 05:45:32 PM  

ChubbyTiger: anuran: 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.

White and black truffles are quite different. I can afford neither, mind you.


Would you describe the difference as "like night and day?"
 
2014-02-10 05:46:07 PM  
I find green peas to be highly underrated.  When cooked just right, they are sweet and delicious.  Green peas were, at one time, a very expensive food reserved for royalty.

As far as overrated is concerned, jalapeno peppers.  If you want spicy pepper flavor, get a hotter pepper.  If you want sweet pepper flavor, get some bell peppers.  In every recipe I have with jalapenos, I find I can make it better by removing them and substituting a better pepper.
 
2014-02-10 05:51:46 PM  
most overrated:  'celebrity' chefs telling people what is cool now
most underrated: actually eating what you like and want
 
2014-02-10 05:55:26 PM  
Headline shoulda read "Kale stinks, Broccoli rules". I have cooked with kale many times - I like it as a base in certain red sauces and in soups, but it is a smelly leaf.
 
2014-02-10 06:01:36 PM  

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

Immature spring onions. Basically fancy chives. Harmless as far as trends go.



Pretty funny that they're "fancy" - ramps are old-fashioned hillbilly food.
 
2014-02-10 06:03:09 PM  
Kale doesn't suck...it's the knuckleheads who eat it and then play the "gosh, I can just feel the healthiness happening" after they eat it.

It doesn't work that way Moonbeam...you hippie jackass.
 
2014-02-10 06:04:56 PM  
Most Overrated? Corn, I mean what do you do with just put butter and shove in your mouth hole? Blah blah blah, so 20 years ago.

Most Underrated? Lemongrass. I love shoving lemongrass in my pee hole!
 
2014-02-10 06:05:16 PM  
Kale is decent when chopped and added to vegetable soup.
 
2014-02-10 06:05:41 PM  

my lip balm addiction: Headline shoulda read "Kale stinks, Broccoli rules". I have cooked with kale many times - I like it as a base in certain red sauces and in soups, but it is a smelly leaf.


I think there were just as many votes for beets which are pretty amazing when roasted and kinda eh when boiled.
 
2014-02-10 06:14:32 PM  

Vodka Zombie: Cortez the Killer: anuran: 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.

I've been growing kohlrabi the last couple of growing seasons. God they are delicious.

I've only ever eaten it sliced with just some salt on it (one of my favorite summer snacks).  Is there anything else you can do with it?


I do like it like that.

I'd say my favorite way to prepare is much like any other recipe for roasted broccoli. I half the bulb, then slice each half into 1/3 inch slices. Toss with a good olive oil (no, i'm not related to Ina), salt, and pepper. Roast for about 25-35 minutes at about 375. You're looking for just a bit of browning around the edges. Immediately grate some Parmesan when you take out of the oven.
 
2014-02-10 06:15:21 PM  
Tomatoes are considered to be one of the greatest of all vegetables [or fruits if you prefer], but I say it is still the most underrated.
 
2014-02-10 06:17:45 PM  

my lip balm addiction: Headline shoulda read "Kale stinks, Broccoli rules".


I dunno, broccoli also stinks. But it's delicious.
 
2014-02-10 06:17:51 PM  

timujin: 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.


So you're basically using the kale as a vessel to get all that other shiat in your mouth?

Not that I blame you. It's really the only way to eat it.
 
2014-02-10 06:19:15 PM  

Bloody William: 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.


I love em, too.  But I do cook them with moitsure.

Cut them in half, cut side down in pan with butter (usually compound butter) untill carmelized.  Flip them over add some both, put a lid on the pan and steam for 5 mins.
 
2014-02-10 06:19:24 PM  

angry bunny: my lip balm addiction: Headline shoulda read "Kale stinks, Broccoli rules". I have cooked with kale many times - I like it as a base in certain red sauces and in soups, but it is a smelly leaf.

I think there were just as many votes for beets which are pretty amazing when roasted and kinda eh when boiled.


Do you peel them before or after roasting?
 
2014-02-10 06:20:43 PM  

Bloody William: 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.


I always used to hate brussel sprouts but my wife started roasting them with a little olive oil and salt a year or so ago and I love them when made like that. She also adds a sprinkle of parmesan near the end, yum. I still will not eat steamed/boiled sprouts though. Yuck.

It is amazing how much texture adds to good food. Especially when you have lived with people who don't care about the texture for a while.

Cabbage is similar for me, it needs to be crunchy still for me to want to eat it. Kimchi, sauerkraut, and slaw that has sat too long are all nasty. My mom used to insist that coleslaw sit overnight to "let the flavors meld" and I would never eat it. Now I make it regularly since I am able to make it fresh and add the sauce just before serving.
 
2014-02-10 06:30:07 PM  

sigdiamond2000: Xhan: I'd eat a lot more dried cranberries if I could find dried, unsweetened, unsweetened, FOR THE LOVE OF FARKING GOD UNSWEETENED ones. Every single batch of dried cranberries I've ever seen had sugar added for the idiots who assume everything has to taste like candy. Now I did find someone selling dried unsweetened cranberries by the pound, but they turned out to be actually dry with no moisture whatsoever. Which was still ok, just not for snacking. I distinctly remember eating unsweetened ones once upon a time and they were absolutely amazing. Anyone know where I could pick up dried (but moisturized with oil or however Craisins do it), unsweetened cranberries or do they just not exist anymore?

I'm glad to see someone else say this.

I CANNOT find dried, unsweetened cranberries anywhere. Anywhere. I can get unsweetened freeze dried cranberries (i.e., completely devoid of moisture) or dried cranberries sweetened with apple juice or some other natural sweetener, but I can't find regular, dried, unsweetened cranberries.

You're right, it's like they don't exist anymore


Thirded... and it's really too bad.
 
2014-02-10 06:31:05 PM  

litespeed74: Sun


They are absolutely delicious.  They taste alot like artichokes, and when cooked right have a delicious texture.  They also have a sweetness to them when caramelized that comes with remarkably low glycemic index.

Unfortunately, that comes at the cost of giving you the worst farts you've had in decades.  You have been warned.  Sunchokes are loaded with a soluble fiber that gas-producing bacteria in your gut will go to town on, and you will feel the wrath.

/grew sunchokes (a type of sunflower) for years
//those farts will have a fragrance you can't imagine...
 
2014-02-10 06:31:39 PM  
They listed eggplant as underrated, therefore the list is invalid.

/most of what they list as underrated is hipster bullshiat that isn't locally grown
 
2014-02-10 06:32:55 PM  

jxb465: I'm just curious about what foods you really like and what foods you eat often. Acorn squash with butter and maple syrup is amazingly good, as is butternut squash roasted with olive oil and garlic.


I have a pretty eclectic diet. Living in San Francisco, I have an amazing selection of both grocers and restaurants. I just can't find a single squash palatable.
 
2014-02-10 06:33:23 PM  

Ayn Rand's Social Worker: Unfortunately, that comes at the cost of giving you the worst farts you've had in decades. You have been warned. Sunchokes are loaded with a soluble fiber that gas-producing bacteria in your gut will go to town on, and you will feel the wrath.


I've been wanting to grow those just so I could create such a fartfest. I bet they'd be great for Thanksgiving dinner with the family.
 
2014-02-10 06:36:34 PM  

anuran: 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.


I think he sort of has a point regarding truffles.  I absolutely love truffles; I don't think there is anything savory that doesn't taste better with truffles.  However, what I've noticed over the past ~5 years is that they have become a common ingredient on mid-tier restaurants (possibly even lower tier chains but I'm not sure on that).  While this makes me happy to see truffles in more food, most the time I am severely disappointed as these dishes rarely have a truffle flavor.  My guess is they either use really crappy truffles as this guy is suggesting or they try to use some cheap truffle oil and pass it off as truffles.  I don't think there's anything wrong with getting cheap truffles, they are absurdly expensive.  However, it's very disappointing when I can't taste any bit of truffle flavor.  Every once in awhile I'm pleasantly surprised at these mid-tier/casual restaurants, but 90% of the time it's a letdown.
 
2014-02-10 06:41:44 PM  
Cuke sucks.
 
2014-02-10 06:43:55 PM  

uber humper: Bloody William: 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.

I love em, too.  But I do cook them with moitsure.

Cut them in half, cut side down in pan with butter (usually compound butter) untill carmelized.  Flip them over add some both, put a lid on the pan and steam for 5 mins.


Both ways are awesome.  I got in trouble with my MIL because I served roasted brussel sprouts one holiday and the FIL asked why she didn't cook them that way.
 
2014-02-10 06:44:04 PM  

Dahnkster: They are tiny undeveloped sprouts of nothingness. Every high-end restaurant these days features 'squash blossoms', 'micro-greens' or acorn-sized baby squash.  A huge trend of 'meh' to me.


I get finding it obnoxious, but I will say I prefer acorn-sized baby squash both for taste and texture.  There is just something more palatable for me about them (possibly because I don't typically like squash).  Also, stuffed squash blossoms are awesome.  Take the squash blossom (they should be purchased that day or they start wilting), remove the hard stem thing in the middle, stuff with mozzarella and pesto, batter them with tempura batter and fry them for a min or two (til they get a little brown).  Then add a marinara sauce, toasted pine nuts, and freshly grated parmesan on top.  They are really good that way.
 
2014-02-10 06:51:17 PM  
I eat a lot of kale.  I eat it for the nutrients, not the taste.  The taste is pretty uggh, but I find that irrational cravings for bulk comestibles are greatly reduced when regularly eat kale and other nutrient-rich veggies.  So, I tolerate it.
 
2014-02-10 06:51:31 PM  

Shazam999: uber humper: Bloody William: 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.

I love em, too.  But I do cook them with moitsure.

Cut them in half, cut side down in pan with butter (usually compound butter) untill carmelized.  Flip them over add some both, put a lid on the pan and steam for 5 mins.

Both ways are awesome.  I got in trouble with my MIL because I served roasted brussel sprouts one holiday and the FIL asked why she didn't cook them that way.


But everyone can agree that steaming in a basket is not kosher. That's when the skunk comes out.

Although, I do like steamed cabbage and broccoli. Both cruciferous veggies along with brussle sprouts.
 
2014-02-10 06:53:00 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.


This.
 
2014-02-10 06:53:57 PM  

treesloth: I eat a lot of kale.  I eat it for the nutrients, not the taste.  The taste is pretty uggh, but I find that irrational cravings for bulk comestibles are greatly reduced when regularly eat kale and other nutrient-rich veggies.  So, I tolerate it.


be careful eating it raw. the oxalates can get some people.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38   great website
 
2014-02-10 06:55:17 PM  

lindalouwho: 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.

This.


Add Guiness to it
 
2014-02-10 07:05:46 PM  

sigdiamond2000: 'm glad to see someone else say this.

I CANNOT find dried, unsweetened cranberries anywhere. Anywhere. I can get unsweetened freeze dried cranberries (i.e., completely devoid of moisture) or dried cranberries sweetened with apple juice or some other natural sweetener, but I can't find regular, dried, unsweetened cranberries.

You're right, it's like they don't exist anymore


They do on Amazon: http://www.amazon.com/UNSWEETENED-lb-Moisture-Dried-Cranberries/dp/B0 0 7A2LQRM
 
2014-02-10 07:22:11 PM  
"... the turnip is to be loved because she's a self-made woman of vegetables. All the others you can only destroy with cooking. But the turnip, she gets better."   -Chef Didier

/got nothin.
 
2014-02-10 07:23:30 PM  

That Guy Jeff: 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 ofbroccoli. 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.


Some people have a genetic thing where they can taste the bitters in it. I assume you can't, since once you've tasted it you regret it for the rest of your life.
 
2014-02-10 07:25:28 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.


Me too.

Broccoli is good raw too, or just nuked with some seasoning.
 
2014-02-10 07:36:14 PM  

PsiChick: That Guy Jeff: 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 ofbroccoli. 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.

Some people have a genetic thing where they can taste the bitters in it. I assume you can't, since once you've tasted it you regret it for the rest of your life.


Oh, is that a new addition to "I'm not fat just big boned" and "it's a hormone problem" the fat person's arsenal of excuses? :P
 
2014-02-10 07:38:46 PM  

Smackledorfer: 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.

Me too.

Broccoli is good raw too, or just nuked with some seasoning.


I think people are to quick to dismiss microwaved foods.  Vegetables that are nuked can be delicious. I never add water to them and I think they keep their color and flavor well.
 
2014-02-10 07:48:34 PM  
I'm currently eating my homemade pan-fried brussels sprout pasta in gorgonzola sauce this evening, so I'm getting a real kick out of these replies...
 
2014-02-10 07:57:15 PM  

Kaw Dawg: "... the turnip is to be loved because she's a self-made woman of vegetables. All the others you can only destroy with cooking. But the turnip, she gets better."   -Chef Didier


More accurate "Might as well cook the damned things. It couldn't make them any worse"
 
2014-02-10 08:00:21 PM  

That Guy Jeff: PsiChick:

Some people have a genetic thing where they can taste the bitters in it. I assume you can't, since once you've tasted it you regret it for the rest of your life.

Oh, is that a new addition to "I'm not fat just big boned" and "it's a hormone problem" the fat person's arsenal of excuses? :P


Nope. It's people who can taste this and supertasters.
 
2014-02-10 08:00:49 PM  

anuran: 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.


Yes, that's why they are so wonderful.

It also serves as a good example in "genetically modified food" threads when people claim that selective breeding isn't a genetic modification.
 
2014-02-10 08:03:21 PM  
I am apparently the only one I've ever heard of that not only loves broccoli, but eats the stems raw. Unless they're really, really dried out, of course.

But when they're still fresh, I cut them across the grain of the fibers and just munch on the tender, sweet discs. Great to bring a baggie of them in the lunchbox and just use them as a healthy afternoon snack on the occasion I'm not out on the road.
 
2014-02-10 08:10:02 PM  
Pickled beetroot is a thing of joy.

img.fark.net
 
2014-02-10 08:15:44 PM  
Oven-roasted brussels sprouts with garlic, bacon, and a touch of Creole seasoning is a joy to eat.  Works just as well with broccoli.
 
2014-02-10 08:17:52 PM  
All things in moderation and don't cook the shiat out of stuff.

Celebrity chefs give me a pain in the ass.  Shut up and cook!  I'm hungry and I don't want to be lectured by another media whore, about what I should and should not like.
 
2014-02-10 08:31:26 PM  

xaks: I am apparently the only one I've ever heard of that not only loves broccoli, but eats the stems raw. Unless they're really, really dried out, of course.

But when they're still fresh, I cut them across the grain of the fibers and just munch on the tender, sweet discs. Great to bring a baggie of them in the lunchbox and just use them as a healthy afternoon snack on the occasion I'm not out on the road.


You're not alone.  I've loved broccoli my whole life and never understood the hate for it.  I eat it raw, cooked, in stuff, by itself, it really doesn't matter to me.
 
2014-02-10 08:58:58 PM  

Smackledorfer: 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.

Me too.

Broccoli is good raw too, or just nuked with some seasoning.


I don't have NEARLY enough plutonium to appropriately nuke broccoli.

I mean, what is it, 10 megatons TNT equivalent per acre to appropriately vaporize it so you never have to taste or smell that vileness?
 
2014-02-10 09:35:11 PM  
I tried so hard to like beets this year with my CSA but I can't.  They look like dismembered body parts.

Brocolli has always been one of my favorites.  So versatile.  Tasty raw or cooked.  You can slice up the stems or buy a bag of broccoli slaw to use in place of noodles in a stir fry.  Plus, you can pretend you're a brontosaurus munching on tiny trees.

\And brussel sprouts!
 
2014-02-10 09:36:24 PM  
The last time I was in Whole Foods, I saw a little sign that said "Collards are the new kale".
Made me cringe a bit. Even though I've got lots of collards in my garden right now. They're good in soup.
 
2014-02-10 09:52:27 PM  

Vodka Zombie: WickerNipple: BRIAN MALARKEY - overrated: "pretty much anything from a grocery store."

Well, I've discovered who needs to be stabbed today.

No shiat.

I live next door to a mid-sized grocery store (damn handy that), and I get what I need in terms of ingredients, not what I want.  Sure, I'd love to hook into some locally grown, organic heirloom tomatoes and maybe some fresh Mahi-mahi, but, this is freakin Champaign, IL in the dead-ass end of winter, and if I want nice things, I have to drive to Seattle.


Exactly ..

I am in Topeka KS. We just don't have any nice vegetables ouside of times it grows in the ground locally. When that time happens you have to get up early on Saturday for the farmers market.

The Mexican groceries will sometimes have a few tomatoes and peppers that are not pasty and mealy. Still, that means a venture into East Topeka for a tomato. If I'm doing a home visit for work, that's ok .. But other than that, meh.
 
2014-02-10 10:28:34 PM  

Queensowntalia: Arugula is evil and must be destroyed. Old, dirty socks taste better.


I do an arugula pesto that might change your mind. Just sayin'...
 
2014-02-10 10:38:22 PM  

liltingbanshee: The last time I was in Whole Foods, I saw a little sign that said "Collards are the new kale".
Made me cringe a bit. Even though I've got lots of collards in my garden right now. They're good in soup.


I am going to laugh to the tips of my southern toes if/when I see this at the local WF - collards?! How retro - how hipster - how my grandmother would scoff at this "discovery"

The (cleaned) stalks of raw broccoli are also good shredded as slaw on fish tacos

I make radish chips for the spouse - I only like to grow them, not eat them
 
2014-02-10 10:40:02 PM  
Can't do regular broccoli anymore. Broccolini is so much better--tender, sweet when sautéed with some olive oil, garlic and maybe a shallot.
 
2014-02-10 10:57:04 PM  

parasol: liltingbanshee: The last time I was in Whole Foods, I saw a little sign that said "Collards are the new kale".
Made me cringe a bit. Even though I've got lots of collards in my garden right now. They're good in soup.

I am going to laugh to the tips of my southern toes if/when I see this at the local WF - collards?! How retro - how hipster - how my grandmother would scoff at this "discovery"

The (cleaned) stalks of raw broccoli are also good shredded as slaw on fish tacos

I make radish chips for the spouse - I only like to grow them, not eat them


Yeah, but the hipsters aren't going to do their collards anywhere near right. The one good thing about Western Mass, is that there are enough soul food places so my Southern raised tochis can get some decent greens. Well, that, and a few bean pies...
 
2014-02-10 11:30:44 PM  

unyon: 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.


Same with cauliflower. I use the entire thing on that as well, leaves and all. Lol, I remember reading Bill Buford's 'Heat', and remember where Batali went on a rampage because Buford threw away broccoli stems, celery leaves, etc. Lesson learned: if you got a stock pot, WASTE NOTHING!!!
Also, broccoli is awesome if you boil it down and use the water (same with cabbage) to just simply drink. Tons of nutrients, protein, etc., and hey if it worked for troops fighting in the cold in the Korean War, it's good enough for me.
 
2014-02-11 12:11:33 AM  
And any idiot who says kale sucks obviously knows nothing about Spanish or Portuguese cooking. True, they are a bit off-putting at first, but a nice caldo verde hits the spot. And awesome for veggie wraps or spring rolls once you get the rough ends off.
 
2014-02-11 12:13:44 AM  

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

Mushrooms are not vegetables.


If you are going to be pedantic, you need to include eggplant, bell peppers, summer squash, and truffles.
 
2014-02-11 12:18:40 AM  

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

Mushrooms are not vegetables.

If you are going to be pedantic, you need to include eggplant, bell peppers, summer squash, and truffles.


Uhm, no. Everything you listed, save truffles, is vegetable; truffles and portobellos are fungi.

So he can be pointlessly pedantic just fine as is.
 
2014-02-11 12:27:13 AM  
CHRIS CIPOLLONE - CHEF, NEW YORK, NY)
Most underrated vegetable:
Sunchokes

CHARLIE PALMER - JAMES BEARD-WINNING CHEF/OWNER, CHARLIE PALMER GROUP (NEW YORK, NY)
Most overrated vegetable:
Sunchokes

These two guys should have gotten together before the interview...
 
2014-02-11 12:56:55 AM  

Tr0mBoNe: Truffles.


The dark chocolate kind? I'm in.
 
2014-02-11 12:58:30 AM  
Most Underrated Vegetable

workout-lifestyle.com
 
2014-02-11 01:22:33 AM  

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

Mushrooms are not vegetables.

If you are going to be pedantic, you need to include eggplant, bell peppers, summer squash, and truffles.

Uhm, no. Everything you listed, save truffles, is vegetable; truffles and portobellos are fungi.

So he can be pointlessly pedantic just fine as is.


Eggplant, bell peppers, and summer squash are fruits.
 
2014-02-11 01:47:35 AM  
don't kale yourself
 
2014-02-11 02:16:51 AM  

aerojockey: ArcadianRefugee:

Uhm, no. Everything you listed, save truffles, is vegetable; truffles and portobellos are fungi.

So he can be pointlessly pedantic just fine as is.

Eggplant, bell peppers, and summer squash are fruits.


And members of the Kingdom Plantae, the Vegetable Kingdom. Mushrooms and truffles are Kingdom Fungi.
 
2014-02-11 03:23:47 AM  
The first time I ever heard of kale was on "Cheers". Woody was right, it tastes and smells like week old dog shiat. I too would have to be hypnotized by Frasier to eat such of vegetable of larceny and scum.
 
2014-02-11 04:00:54 AM  

factoryconnection: 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!


Eggplant is one of the most delicious vegetables on the planet, and one of the most versatile. Thai stir-fried eggplant with tamarind, basil, and fermented soybeans is heaven. Grilled Japanese eggplant brushed with a little shoyu and mirin--soooo good.

My mother, an accomplished Italian home cook, told me about the first time she cooked for my father's family (backwoods Missouri folks without indoor plumbing and not a lot of culinary flare or curiosity - they made "spaghetti" with ketchup and elbow macaroni). She wanted to make eggplant parmigiana, but while she was frying the slices of eggplant, she noticed that her paper towel trays on the table behind her were not filling up. Turned out someone in the family, a brave one, had tried one of the crispy, flavorful fried slices, told everyone else how good they were, and from that point on, one after another person was coming in the kitchen and stealing the slices as she finished frying them. She made them stop so she could at least put together a small parmigiana. She said when the meal was finally on the table and they tasted the whole dish, it was like some of them went into altered states of consciousness. The eggplant was gone in seconds. From that point on, my mom was royalty and could do no wrong, when before she'd been seen as some kind of city elite who, worst of all, was a damned Papist. She also had to cook supper for the rest of the visit and every visit after that :D
 
2014-02-11 04:49:07 AM  

Stile4aly: Cuke sucks.

 
Try Persian cucumbers. They are smaller, less bloated with water, and more flavorful than American cucumbers. Last time I was in California they only cost about 10 cents more a pound.
 
2014-02-11 07:53:24 AM  

hubiestubert: Queensowntalia: Arugula is evil and must be destroyed. Old, dirty socks taste better.

I do an arugula pesto that might change your mind. Just sayin'...


Care to share a recipe? I've only made basil pesto. I've been growing basil for years, but last year I grew some arugula. I'm going to again, but I had so much last year that I'm searching for things to use it in.
 
2014-02-11 08:30:22 AM  

KidneyStone: Kale has been a regular on my home menu for over 25 years and it's not being removed.  I love the stuff.

/will be looking into 'kale chips' as mentioned in the thread


Kale chips are awesome but, to my palette anyhow, the recipe upthread is gonna give you burnt, inedible, bitter terribleness.

Toss kale in a bowl with a little olive oil or avocado oil (I go with1 or 2 teaspoons for a half a bunch of kale; you just want it very lightly coated, not soaked) and a good steak seasoning blend (smokier/pepperier tends to work well), or just sea salt if you're into the simplicity thing.

Spread kale out on a wire rack on a cookie sheet. This will let the leaves dry instead of the browning you get from them sitting directly on the cookie sheet. Avoid overlap (for even drying).

Place in a 250° oven for 10-12 minutes, just until dry. Avoid browning entirely.

Eat entire batch in one sitting.

I want a dehydrator. I think it'd be just as good without any cooking at all.
 
2014-02-11 09:41:15 AM  

silvervial: She said when the meal was finally on the table and they tasted the whole dish, it was like some of them went into altered states of consciousness.


I'm no great chef, and I have no Italian lineage anywhere, but that happened to me when I whipped up a simple meat and tomato sauce at a friend's house when I was 20. It was nothing big - ground beef, canned tomato purée as the base, oil, garlic, various seasonings, Skinner spaghetti - but it was like the light of heaven opened up in the kitchen. There were four people living in the house, and I guess none of them had ever made something from scratch like that. One of them literally put his face in the plate to eat it.

That was the same guy who was astounded when I mentioned I bought some really good pears from the store. His reaction was, "Wait, you mean I can actually buy those tasteless things in cans drowned in simple syrup unprocessed?" He now grows organic vegetables and fruits. I'd like to think I was an instrumental part of sending him off on that voyage.
 
2014-02-11 12:26:18 PM  
I would like to add my love of cardoons - not easily available here in the UK but I've had them in Italy and France and they are delicious.  Cardoons au gratin is tasty.
 
2014-02-11 01:29:09 PM  

uber humper: be careful eating it raw. the oxalates can get some people.


I spent the last few years building up an immunity to oxalates.
 
2014-02-11 07:46:04 PM  

silvervial: factoryconnection: 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!

Eggplant is one of the most delicious vegetables on the planet, and one of the most versatile. Thai stir-fried eggplant with tamarind, basil, and fermented soybeans is heaven. Grilled Japanese eggplant brushed with a little shoyu and mirin--soooo good.


I keep trying to like eggplant since it has lots of variety, is used in many cultural dishes, lots of possible flavors, etc. But, every time I try it I regret it. Yuk.
 
2014-02-11 09:16:19 PM  
I know I'll get no love for posting this here, but I think bacon is kinda oily and gross and I only eat it in moderation.

As for an underrated ingredient... Pasta. Pasta doesn't show up as much as it should, and various seafood marinaras, crab and lobster fests, low carb pizzas and calzones, motzerella dips, salsas, and just about anything you would put ketchup or cheese on suffers from not enough pasta in shell form, string form, penne form, or what-have-you.
 
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