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(Thrillist)   Top chefs list their most overrated and most underrated vegetables. Kale sucks, broccoli rules   (thrillist.com) divider line 34
    More: Amusing, Top Chef, no soul, red bell pepper, beets, vegetables, chefs  
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10895 clicks; posted to Main » on 10 Feb 2014 at 4:13 PM (45 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2014-02-10 05:51:46 PM  
3 votes:
most overrated:  'celebrity' chefs telling people what is cool now
most underrated: actually eating what you like and want
2014-02-10 04:27:16 PM  
3 votes:
MICHAEL WHITE - EXEC CHEF/FOUNDER, ALTAMAREA GROUP(NEW YORK, NY)
Most overrated vegetable:
 Portobello mushrooms


Mushrooms are not vegetables.
2014-02-10 02:58:49 PM  
3 votes:
"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 05:36:38 PM  
2 votes:
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 05:10:57 PM  
2 votes:
You're supposed to mash the kale together with potatoes and add a sausage and some gravy...

www.hollandserecepten.eu
2014-02-10 04:36:53 PM  
2 votes:
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 03:35:01 PM  
2 votes:

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 02:51:40 PM  
2 votes:
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.
2014-02-11 12:18:40 AM  
1 votes:

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.
2014-02-10 08:00:49 PM  
1 votes:

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 06:04:56 PM  
1 votes:
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 05:46:07 PM  
1 votes:
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 05:43:09 PM  
1 votes:

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 05:42:11 PM  
1 votes:

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


A classic! You win!
2014-02-10 05:39:08 PM  
1 votes:

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 05:38:14 PM  
1 votes:

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 05:38:04 PM  
1 votes:

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 05:27:02 PM  
1 votes:
www.newyorker.com
2014-02-10 05:12:40 PM  
1 votes:
cdn2.sbnation.com
2014-02-10 05:07:54 PM  
1 votes:
Arugula is evil and must be destroyed. Old, dirty socks taste better.
2014-02-10 05:03:18 PM  
1 votes:
encrypted-tbn2.gstatic.com
2014-02-10 05:00:23 PM  
1 votes:

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 04:49:01 PM  
1 votes:
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 04:47:40 PM  
1 votes:
BRIAN MALARKEY - overrated: "pretty much anything from a grocery store."

Well, I've discovered who needs to be stabbed today.
wee
2014-02-10 04:40:49 PM  
1 votes:
Or just eat what you think tastes good and don't worry about other people's opinions...
2014-02-10 04:34:35 PM  
1 votes:

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 04:34:24 PM  
1 votes:
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 04:31:00 PM  
1 votes:
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 04:27:02 PM  
1 votes:
Most underrated...sunchokes, followed by most overrated...sunchokes. How insightful.
2014-02-10 04:24:10 PM  
1 votes:
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 04:23:03 PM  
1 votes:

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 03:06:10 PM  
1 votes:
What am I supposed to do with this information?
2014-02-10 03:02:16 PM  
1 votes:
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 02:56:16 PM  
1 votes:
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.
 
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