• smiletolerantly@awful.systems
    link
    fedilink
    English
    arrow-up
    18
    arrow-down
    3
    ·
    4 days ago

    A recent survey (n=1) has come to the following conclusions regarding goodness of members of the Brassica family:

    • broccoli: 5/5. Godly. Fry in pan on very high heat, severly searing the outside, but keeping the inside crisp.
    • savoy: 4.5/5. Very versatile. Easy to grow yourself. Smells amazing.
    • kale: 4.5/5. Must have in winter.
    • green cabbage: 4.5/5. Cheers from Sauerkraut country!
    • turnip: 3/5. Alright. Sometimes nice to have. Great raw with dip.
    • cauliflower: 2/5. Tastes like nothing. Only this high up because my control group girlfriend loves it.
    • Brussel sprouts: 0.5/5. Technically edible.
    • Broccoli, cooked: warcrime.
    • Lem Jukes@lemm.ee
      link
      fedilink
      English
      arrow-up
      20
      arrow-down
      1
      ·
      3 days ago

      This list reads like someone who’s never been served roasted brussel sprouts or steamed broccoli.

      • MIDItheKID@lemmy.world
        link
        fedilink
        English
        arrow-up
        1
        ·
        2 days ago

        Roasted broccoli squad checking in. This guy’s is missing out.

        Actually most vegetables. Roast them in the oven with a tiny bit of oil, salt, and pepper. They always come out delicious.

      • oldfart@lemm.ee
        link
        fedilink
        English
        arrow-up
        3
        ·
        3 days ago

        I made good brussels ONCE. I have the recipe and tried to do it many times, never could make them good again, always too bitter. I know it’s possible but I’ll wait a decade for stars to align again.

        • FooBarrington@lemmy.world
          link
          fedilink
          English
          arrow-up
          3
          ·
          2 days ago

          Brussel sprouts literally have become less bitter over the last few decades, but depending on where you get yours they might still be using older variants. Maybe try a different source?

          I literally just clean mine, cut them in half & remove stems, toss them with olive oil & salt & pepper, then roast them cut-side down. Perfect every time.

          • A7thStone@lemmy.world
            link
            fedilink
            English
            arrow-up
            1
            ·
            2 days ago

            I’m personally annoyed that I can’t find the bitter ones where I am. I used to pick and east the ones my mother grew in her garden raw. All of the ones I can find now don’t have the right flavour.

        • MirthfulAlembic@lemmy.world
          link
          fedilink
          English
          arrow-up
          2
          ·
          2 days ago

          How much parmesan did you grate over the brussel sprouts after they came out of the oven? Whatever amount it was, you didn’t do enough. Also if you forgot lemon zest, add some too.

      • smiletolerantly@awful.systems
        link
        fedilink
        English
        arrow-up
        1
        ·
        3 days ago

        Had both. So many people here have recommended different Brussels sprout recioes that I want comment on this. But steamed or boiled broccoli just sucks compared to seared or roasted.

    • Che Banana@beehaw.org
      link
      fedilink
      English
      arrow-up
      11
      ·
      3 days ago

      Brussels sprouts, not the small bitter little bitches, but the big, fat, tiny cabbages cut in half and fried, tossed with sea salt and a sweet/sour or sweet/hot sticky sauce is so good you’ll want to punch a baby in the face.

      Cauliflower, pickled, tossed with cornstarch and fried, top with bbq sauce. OR toss with oil, salt, curry powder and roast will make you question your previous life and the regrets of time wasted not shoveling it into your face hole.

      Source: 35+ years making food so good people would line up to smell your breath after a meal.

    • PotatoesFall@discuss.tchncs.de
      link
      fedilink
      English
      arrow-up
      4
      ·
      3 days ago

      Boiled broccoli can be heaven with some salt (and if it’s still crunchy on the inside)

      regardless, got some savoy recommendations? I only know German Rahmwirsing

    • JackFrostNCola@lemmy.world
      link
      fedilink
      English
      arrow-up
      1
      ·
      3 days ago

      Another option:
      Green cabbage, steamed with butter melted over the top while its hot.
      And cauliflower? Have you not heard the good word about cauliflower cheese bake?