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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 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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