• @smiletolerantly
    link
    English
    1913 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.
    • Che Banana
      link
      fedilink
      English
      1113 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.

      • @smiletolerantly
        link
        English
        213 days ago

        I’ll be honest, those look ok. Might try them and maybe upgrade to 0.75/5.

    • JackFrostNCola
      link
      fedilink
      English
      113 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?

    • Lem Jukes
      link
      fedilink
      English
      1913 days ago

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

      • @MIDItheKID@lemmy.world
        link
        fedilink
        English
        112 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
        313 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.

        • @MirthfulAlembic@lemmy.world
          link
          fedilink
          English
          212 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.

        • Lem Jukes
          link
          fedilink
          English
          512 days ago

          You know you can steam em without turning em to mush right?

            • Lem Jukes
              link
              fedilink
              English
              212 days ago

              Anything, absolutely anything that is edible, can be coaxed into something at least vaguely palatable with enough skill, fat, and spices.

      • @smiletolerantly
        link
        English
        113 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.

    • @PotatoesFall@discuss.tchncs.de
      link
      fedilink
      English
      413 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