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UPCOMING SHOWS 11/21 - Caribou @ Avant Gardner 11/23 - LCD Soundsystem @ Knockdown Center 11/25 - TV on the Radio @ Webster Hall 12/5 - LCD Soundsystem @ Knockdown Center 12/7 - LCD Soundsystem @ Knockdown Center 12/14 - LCD Soundsystem @ Knockdown Center
Post by problem dog on May 29, 2024 8:01:45 GMT -5
Tons of things you can do with cauliflower. Sub it for meat as the focal point of a dish, or anchor an entire plate with a nice puree. Roasted cauliflower soup is great and adjustable for a bunch of different flavors and styles. Easy to rice or mash. Pickle it.
It's not my #1, but it sure as hell isn't my #19. Peas are largely ornamental, never really work as a focal point or even a featured side unless it's split pea soup (which none of you probably ever eat) or mushy peas (which is British cuisine, the lowest point of Western culture).
How are there votes for asparagus and brussels already. Voting for squash. Butternut squash soup is good, but the rest is mid.
When I was a kid, my mom used to make asparagus from a can. It smelled so bad. I wouldn’t even try for years. As an adult, I’ve had it twice, once at a catered meal at a conference, which probably wasn’t the best representation. Once at my sister’s house when her husband made some on the grill. It wasn’t vile like the canned asparagus my mom used to make, but I didn’t like it. To some degree or another, I like all the other veggies on this list, so I’m voting asparagus.
Inforoo eats all their vegetables out of a can, and it shows.
Shows how? Only things I can think of eating out of a can would be if I was at the grocery getting a #6810 Hot Bar and they have corn or if I was cooking with chickpeas (which are beans). Otherwise, I'm likely not even getting frozen vegetables.
Yes. Particularly fresh corn. Plus the use for it goes on. Also choclo. And huitlacoche. And cornbread, corn meal, corn starch, corn flour. Maybe not corny jokes or foot corns though I am indifferent to candy corns.
Inforoo eats all their vegetables out of a can, and it shows.
Just my beans.
What, do you like the french cut ones or something? Green beans are vastly better if they start out as whole snap beans and you pop off the ends. They're also easy to french cut if that's what you want without being suspended in shitty liquid brine or whatever the fuck it is in the can (assuming salt, water and leeched out vegetable juice).
Inforoo eats all their vegetables out of a can, and it shows.
Shows how? Only things I can think of eating out of a can would be if I was at the grocery getting a #6810 Hot Bar and they have corn or if I was cooking with chickpeas (which are beans). Otherwise, I'm likely not even getting frozen vegetables.
Shows how? Only things I can think of eating out of a can would be if I was at the grocery getting a #6810 Hot Bar and they have corn or if I was cooking with chickpeas (which are beans). Otherwise, I'm likely not even getting frozen vegetables.
What, do you like the french cut ones or something? Green beans are vastly better if they start out as whole snap beans and you pop off the ends. They're also easy to french cut if that's what you want without being suspended in shitty liquid brine or whatever the fuck it is in the can (assuming salt, water and leeched out vegetable juice).
Nah I just like that it is quick and easy instead of having to soak the night before. I usually don't plan that far ahead.
What, do you like the french cut ones or something? Green beans are vastly better if they start out as whole snap beans and you pop off the ends. They're also easy to french cut if that's what you want without being suspended in shitty liquid brine or whatever the fuck it is in the can (assuming salt, water and leeched out vegetable juice).
Nah I just like that it is quick and easy instead of having to soak the night before. I usually don't plan that far ahead.
But you don't have to soak green beans. You just have to snap them and put them in boiling, salted water to whatever doneness you like. Alternatively they fry up pretty well too. I learned this random technique from a Fresh Market cook at home meal:
Put a TBS of olive oil in frying pan/skillet and heat. Throw in beans for 90 seconds and some kosher salt. Then put in a cup or so of water depending on how much you make. Cover and let that go for like 2-3 minutes. Drain. Salt, pepper and butter to taste.
Expanding on that, for anyone who doesn't use fresh vegetables, I saw a french chef once discussing how to maintain the integrity of the vegetables for presentation (color, texture, etc.). It's important that the water be heavily salted and that it's boiling. Just a couple minutes of almost anything in that (besides corn potatoes and artichokes), and the color will stay bright and you won't lose much flavor.
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