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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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10952 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»



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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.
 
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