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I don’t see you eating plates full of cauliflower, brussels and asparagus.
I actually enjoy all three of those. I took me a minute, but I came around on mashed cauliflower. I think I was trying to equate it directly to mashed potatoes. When I started viewing it as its own thing, I like it way more. Asparagus with some salt, pepper and a little garlic is an easy and fantastic side. I do get garageland's critique that it isn't super versatile which is why I don't have it going super deep in the survivor. Brussel sprouts cut in half, baked, and topped with fish sauce are a top tier side for me. Like asparagus, I think they suffer some from lack of versatility.
I don’t see you eating plates full of cauliflower, brussels and asparagus.
I actually enjoy all three of those. I took me a minute, but I came around on mashed cauliflower. I think I was trying to equate it directly to mashed potatoes. When I started viewing it as its own thing, I like it way more. Asparagus with some salt, pepper and a little garlic is an easy and fantastic side. I do get garageland's critique that it isn't super versatile which is why I don't have it going super deep in the survivor. Brussel sprouts cut in half, baked, and topped with fish sauce are a top tier side for me. Like asparagus, I think they suffer some from lack of versatility.
Totally agree. I love some Brussels but I’m not allowed to sleep in bed if I eat them.
I also worked forever in a restaurant that served them as a side. I’ll take you there next trip.
I don’t see you eating plates full of cauliflower, brussels and asparagus.
I actually enjoy all three of those. I took me a minute, but I came around on mashed cauliflower. I think I was trying to equate it directly to mashed potatoes. When I started viewing it as its own thing, I like it way more. Asparagus with some salt, pepper and a little garlic is an easy and fantastic side. I do get garageland's critique that it isn't super versatile which is why I don't have it going super deep in the survivor. Brussel sprouts cut in half, baked, and topped with fish sauce are a top tier side for me. Like asparagus, I think they suffer some from lack of versatility.
I like asparagus and brussels but haven’t gotten into cauliflower.
I don’t see you eating plates full of cauliflower, brussels and asparagus.
I actually enjoy all three of those. I took me a minute, but I came around on mashed cauliflower. I think I was trying to equate it directly to mashed potatoes. When I started viewing it as its own thing, I like it way more. Asparagus with some salt, pepper and a little garlic is an easy and fantastic side. I do get garageland 's critique that it isn't super versatile which is why I don't have it going super deep in the survivor. Brussel sprouts cut in half, baked, and topped with fish sauce are a top tier side for me. Like asparagus, I think they suffer some from lack of versatility.
I'm not so sure if the lack of versatility is a major negative here. I think it's an accomplishment for our friends Asparagus and Brussels to be able to stand on their own as a high-end side dish or app that you happily ask for at an expensive steakhouse. Whereas 40% of this list is rarely used as the dish itself. Needs to support a main player or be in combination with something else.
cabbage is low key elite. so many uses. cole slaw is cabbage.
Cole slaw, kimchi, and sauerkraut are all just different variations of the same thing imo. Good but not super versatile
individually those three aren't versatile, but considering how different each is i think it shows the versatility of cabbage, even if it's just as a vessel for carrying flavors and texture.
also kimchi in particular is usually the star of any dish it's in.
cabbage and concecuh is a fairly regular meal in my house so i am biased.
Post by Jake Jortles on May 28, 2024 15:00:29 GMT -5
What's really skating by here is lettuce. Eat it all the time. I do make sure to put it on sandwiches and salads, though I will turn to spinach if available in almost any situation. I think people who don't like lettuce are weird, but it certainly isn't ever exciting unless it has a ton of shit dumped on top of it.
I actually enjoy all three of those. I took me a minute, but I came around on mashed cauliflower. I think I was trying to equate it directly to mashed potatoes. When I started viewing it as its own thing, I like it way more. Asparagus with some salt, pepper and a little garlic is an easy and fantastic side. I do get garageland 's critique that it isn't super versatile which is why I don't have it going super deep in the survivor. Brussel sprouts cut in half, baked, and topped with fish sauce are a top tier side for me. Like asparagus, I think they suffer some from lack of versatility.
I'm not so sure if the lack of versatility is a major negative here. I think it's an accomplishment for our friends Asparagus and Brussels to be able to stand on their own as a high-end side dish or app that you happily ask for at an expensive steakhouse. Whereas 40% of this list is rarely used as the dish itself. Needs to support a main player or be in combination with something else.
Valid argument there. I'd pick Asparagus over any of the sulfur vegetables. I didn't like it as a kid, but that was because my mom used it out of the can. It was always mushy and 'off.' But once I learned that I liked it, I have no problem if it's a main side dish. Asparagus works wonderfully on a grill or grill pan and pairs well with the heartiest proteins. I've had it dry fried at Chinese restaurants and also had it wrapped with a very thin piece of raw meat. Usually we'll either put it right on the grill or foil wrap with flavorings and lemon. I also agree with Dave and Garageland that there isn't that much versatility. It kind of is what it is. You can puree it for the bright green color if you like it. But otherwise it's pretty much stalks, tips or stalks and tips. I like a little bit of crunch/chew if I bite into it. Maybe I'm forgetting a couple of applications, so I'm going to look up some recipes and see what. Before I do, I would say I'm not the biggest fan of cream of asparagus soup. I don't hate it, and I'll eat it if it's served. But it's not a high choice soup for me.
Nah. Looks like roasted, grilled sauteed or used as an ingredient in other stuff.
What's really skating by here is lettuce. Eat it all the time. I do make sure to put it on sandwiches and salads, though I will turn to spinach if available in almost any situation. I think people who don't like lettuce are weird, but it certainly isn't ever exciting unless it has a ton of shit dumped on top of it.
There are so many varieties though. If he'd have said Iceberg Lettuce, that would be 2nd or 3rd vote for me after Cauliflower or Broccoli. But there's bibb, green leaf, red leaf, romaine, arugula, mache, frisee, radicchio, butter, watercress, gem, oak leaf, endive, arugula, etc. Those all have different applications, and most of them can also be cooked. Plus there is always room for delicious lettuce wraps with anything rolled up in there. Plus devil's.
I actually enjoy all three of those. I took me a minute, but I came around on mashed cauliflower. I think I was trying to equate it directly to mashed potatoes. When I started viewing it as its own thing, I like it way more. Asparagus with some salt, pepper and a little garlic is an easy and fantastic side. I do get garageland 's critique that it isn't super versatile which is why I don't have it going super deep in the survivor. Brussel sprouts cut in half, baked, and topped with fish sauce are a top tier side for me. Like asparagus, I think they suffer some from lack of versatility.
I'm not so sure if the lack of versatility is a major negative here. I think it's an accomplishment for our friends Asparagus and Brussels to be able to stand on their own as a high-end side dish or app that you happily ask for at an expensive steakhouse. Whereas 40% of this list is rarely used as the dish itself. Needs to support a main player or be in combination with something else.
It's not a main deciding factor for sure, but eventually, there has to be a mechanism to make a choice when we get past a few votes since most of the choices are pretty well regarded. It's a more complex decision than I would have expected from the jump. You talk about standalone vs versatility. Tomatoes is one that is getting me on that. A sliced tomato with salt was one of my grandmother's favorite lunches. She'd eat it all the time when certain varieties were in season. I, on the other hand, cannot stand tomatoes in their raw state. I will 100% take it off a burger no matter the mess bc they're that bad to me. They have some top tier versatility though, so it's hard for me to gauge exactly where I want to put them in my ranking.
I'm not so sure if the lack of versatility is a major negative here. I think it's an accomplishment for our friends Asparagus and Brussels to be able to stand on their own as a high-end side dish or app that you happily ask for at an expensive steakhouse. Whereas 40% of this list is rarely used as the dish itself. Needs to support a main player or be in combination with something else.
It's not a main deciding factor for sure, but eventually, there has to be a mechanism to make a choice when we get past a few votes since most of the choices are pretty well regarded. It's a more complex decision than I would have expected from the jump. You talk about standalone vs versatility. Tomatoes is one that is getting me on that. A sliced tomato with salt was one of my grandmother's favorite lunches. She'd eat it all the time when certain varieties were in season. I, on the other hand, cannot stand tomatoes in their raw state. I will 100% take it off a burger no matter the mess bc they're that bad to me. They have some top tier versatility though, so it's hard for me to gauge exactly where I want to put them in my ranking.
You’re not alone. We had to eat raw vegetables in one of my classes for tasting purposes. I watched over half the class throw a tomato away because they couldn’t stomach just biting into it like an apple.
It's not a main deciding factor for sure, but eventually, there has to be a mechanism to make a choice when we get past a few votes since most of the choices are pretty well regarded. It's a more complex decision than I would have expected from the jump. You talk about standalone vs versatility. Tomatoes is one that is getting me on that. A sliced tomato with salt was one of my grandmother's favorite lunches. She'd eat it all the time when certain varieties were in season. I, on the other hand, cannot stand tomatoes in their raw state. I will 100% take it off a burger no matter the mess bc they're that bad to me. They have some top tier versatility though, so it's hard for me to gauge exactly where I want to put them in my ranking.
You’re not alone. We had to eat raw vegetables in one of my classes for tasting purposes. I watched over half the class throw a tomato away because they couldn’t stomach just biting into it like an apple.
I can’t remember the last time I had one but growing up we’d eat tomato sandwiches. Salt, pepper, mayo, tomato, bread. I liked it enough to eat it. I was a very picky eater too. I’ve always had them on burgers and other sandwiches but lately I had so many bad ones that I stopped eating them.
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sang_xcx
Inforoo Influencer Efficient Sangry Panda
Big tomatoes are not the only option. Get a package of grape tomatoes and pop those motherfuckers like...well, grapes.
Dozens of varieties of delicious cherry and grape tomatoes. Salt and tomato better than most shit as your grandma illustrated. Creoles cored and a salt shaker. I’ll eat a few of those big ass mfers in a sitting.
It's not a main deciding factor for sure, but eventually, there has to be a mechanism to make a choice when we get past a few votes since most of the choices are pretty well regarded. It's a more complex decision than I would have expected from the jump. You talk about standalone vs versatility. Tomatoes is one that is getting me on that. A sliced tomato with salt was one of my grandmother's favorite lunches. She'd eat it all the time when certain varieties were in season. I, on the other hand, cannot stand tomatoes in their raw state. I will 100% take it off a burger no matter the mess bc they're that bad to me. They have some top tier versatility though, so it's hard for me to gauge exactly where I want to put them in my ranking.
You’re not alone. We had to eat raw vegetables in one of my classes for tasting purposes. I watched over half the class throw a tomato away because they couldn’t stomach just biting into it like an apple.
I love eating a sliced raw tomato with a lil salt and pepper, but I dont even need the s&p. Fried green tomatoes come to mind as a stand alone as well. Though I don't think it stands up to asparagus or brussys as a stand alone.
Biting into a tomato like an apple is the surest sign that someone is a psychopath though.
I'm not so sure if the lack of versatility is a major negative here. I think it's an accomplishment for our friends Asparagus and Brussels to be able to stand on their own as a high-end side dish or app that you happily ask for at an expensive steakhouse. Whereas 40% of this list is rarely used as the dish itself. Needs to support a main player or be in combination with something else.
It's not a main deciding factor for sure, but eventually, there has to be a mechanism to make a choice when we get past a few votes since most of the choices are pretty well regarded. It's a more complex decision than I would have expected from the jump. You talk about standalone vs versatility. Tomatoes is one that is getting me on that. A sliced tomato with salt was one of my grandmother's favorite lunches. She'd eat it all the time when certain varieties were in season. I, on the other hand, cannot stand tomatoes in their raw state. I will 100% take it off a burger no matter the mess bc they're that bad to me. They have some top tier versatility though, so it's hard for me to gauge exactly where I want to put them in my ranking.
Yeah. I think I'm going to make the top priority for my decisions be how something works as the focal point of a dish. Or at least the main character even if its only 35% of the dish or whatever. I do also appreciate the versatility factor as well. I'm not sure it would sit right with me if I was voting tomato through if I hate tomatoes but love ketchup and spaghetti sauce.
You’re not alone. We had to eat raw vegetables in one of my classes for tasting purposes. I watched over half the class throw a tomato away because they couldn’t stomach just biting into it like an apple.
I love eating a sliced raw tomato with a lil salt and pepper, but I dont even need the s&p. Fried green tomatoes come to mind as a stand alone as well. Though I don't think it stands up to asparagus or brussys as a stand alone.
Biting into a tomato like an apple is the surest sign that someone is a psychopath though.
Welcome to Culinary School. 95% end up alcoholics or coke fiends
You’re not alone. We had to eat raw vegetables in one of my classes for tasting purposes. I watched over half the class throw a tomato away because they couldn’t stomach just biting into it like an apple.
I can’t remember the last time I had one but growing up we’d eat tomato sandwiches. Salt, pepper, mayo, tomato, bread. I liked it enough to eat it. I was a very picky eater too. I’ve always had them on burgers and other sandwiches but lately I had so many bad ones that I stopped eating them.
We would make open faced tomato sandwiches (tomato, mayo, cheese, pepper) toasted in the toaster oven. God that's so fucking delicious.
Edit: my little sister LOVES red sauce but hates raw tomatoes.
I can’t remember the last time I had one but growing up we’d eat tomato sandwiches. Salt, pepper, mayo, tomato, bread. I liked it enough to eat it. I was a very picky eater too. I’ve always had them on burgers and other sandwiches but lately I had so many bad ones that I stopped eating them.
We would make open faced tomato sandwiches (tomatoe, Mario, cheese, pepper) toasted in the toaster oven. God that's so fucking delicious.
Edit: my little sister LOVES red sauce but hates raw tomatoes.
