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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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10886 clicks; posted to Main » on 10 Feb 2014 at 4:13 PM (33 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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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 [TotalFark]
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
 
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