this post was submitted on 09 Nov 2024
277 points (97.3% liked)

Science Memes

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[–] [email protected] 26 points 5 days ago
[–] [email protected] 15 points 5 days ago (6 children)

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.
[–] [email protected] 19 points 5 days ago (4 children)

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

[–] [email protected] 3 points 4 days ago* (last edited 4 days ago) (1 children)

ugh, why would you ruin a perfectly nice broccoli? why go with mushy when you can choose crispy?

[–] [email protected] 6 points 4 days ago (1 children)

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

[–] [email protected] 2 points 4 days ago (1 children)

fair enough, it may be bad experiences talking

[–] [email protected] 2 points 4 days ago

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

[–] [email protected] 1 points 3 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.

[–] [email protected] 3 points 4 days ago (3 children)

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.

[–] [email protected] 3 points 4 days ago (1 children)

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.

[–] [email protected] 1 points 4 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.

[–] [email protected] 2 points 4 days ago

Hu, we always complain Brussel sprouts aren't bitter enough anymore.

[–] [email protected] 2 points 4 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.

[–] [email protected] 1 points 5 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.

[–] [email protected] 11 points 5 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.

[–] [email protected] 11 points 5 days ago* (last edited 5 days ago) (2 children)

Brussel sprouts are a vehicle for garlic butter and bacon, like bread.

[–] [email protected] 5 points 5 days ago

And stop forking boiling ‘em

[–] [email protected] 1 points 5 days ago (1 children)
[–] [email protected] 10 points 5 days ago* (last edited 5 days ago) (1 children)

Nutrition bonus multiplier.

[–] [email protected] 3 points 5 days ago (2 children)

Salad + garlic bread. Final offer.

[–] [email protected] 4 points 5 days ago (1 children)

Only if it's sourdough, then we got a meal deal.

[–] [email protected] 3 points 5 days ago
[–] [email protected] 1 points 4 days ago

Ima do brussel sprouts on garlic bread just to make you mad.

[–] [email protected] 4 points 5 days ago (1 children)

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

[–] [email protected] 2 points 5 days ago (1 children)

I've recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie

And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).

[–] [email protected] 1 points 4 days ago (1 children)

Damn thanks. For the carbonara do you fry the leaves crispy?

[–] [email protected] 2 points 4 days ago

Not completely, but yes. But in pan with some oil and fry them, as you'd do with the Gunciale

[–] [email protected] 4 points 5 days ago (1 children)

For Brussel sprouts try this recipe, they're awesome

Bressel sprouts that don't suck

[–] [email protected] 2 points 5 days ago

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

[–] [email protected] 1 points 5 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?

[–] [email protected] 5 points 5 days ago

Ah, brassica

[–] [email protected] 2 points 5 days ago

This watch needs more mustard!