BRASSICAS
BRASSICAS
83 comments
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Wait... it's all mustard?
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🔫🌼 Always has been.
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cabbage, to be more accurate
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Always a relevant xkcd, isn't there
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And every one fucking delicious
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People have some hate boner against Brussels sprouts, but damn - if you know how to prepare them, they're delicious.
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I actually prefer to eat them raw. A cup a day before sleeping. They act as sleeping pills for me
You get used to the taste and learn to enjoy it, same as with beer except they are good for you and increase hair density. It’s a real life equivalent of ent water
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Wait, but I put mustard on my broccoli...
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Yo dawg, I heard you like mustard...
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High key
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Mustard the condiments is from the seeds of different species. There are two types, oriental Brassica juncea and white mustard _Sinapsis alba _ that can be used.
Brassica juncea has been cultivated for a long time. With lots of different cultivars.
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this meme has some truth in it, in that these six vegetables are all brassica oleracea. but, the factoid in the center of the meme is misleading: brassica oleracea can be many things but (despite brassicaceae being "the mustard and cabbage family") brassica oleracea is not typically called "wild mustard plant".
edit: toned down my refutation; i guess maybe it is sometimes 👀 but i think not really
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Tagged & linked comment. :)
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Does this mean I can put mustard on things instead of eating all these vegetables?
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See, I like vegetables!
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Except that it's not the wild mustard plant. It's the wild cabbage plant. Wild mustard is totally different genusv and species.
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Srsly. What is this bullshit.
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This is news to me, but I was always kind of onto cauliflower just being albino broccoli, so not too surprised there.
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We eat like 2 plants. One is brassica mentioned above.
The other one is nightshade. In the nightshade family we find tomatos, aubergine, tobacco, peppers, physalis, potatoes and of course the extremely toxic bella-donna (deadly nightshade)
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ancient and medieval europeans went through some shit
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Weird how mustard (the condiment) tastes so good yet the cultivars of this particular species all taste horrible to me.
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Made from a completely different species.
Sinapsis alba regular mustard.
Brassica juncea spicy mustard
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While they are separate species, they are part of the same family (including Sinapsis alba, despite the name).
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i mean mustard (the condiment) is basically just a flavourful sugary starch paste, anything tastes good with 15 grams of sugar.
It's also a completely different part of the plant, it's like going "man i like apples but the seeds taste horrible! how odd"
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mustard on the beat, yo
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kale caul kohl kål
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Even the etymological family is a mess. They all backtrack to Latin caulis stalk, stem, cabbage stem; but even in closely related language varieties they might mean different plant varieties, like
- Galician, general - col wild kale/cabbage/whatever, collards
- Galician, south - couva~couve kale
- Portuguese - couve kale
- Spanish - col cabbage
...and of course people had to reborrow the word from Latin to refer to stems in general, to make the thing even messier. (e.g. PT "caule" stem)
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To all the veggie haters:
Broccoli recipe:
- Fry broccoli with paprika and small pieces of meat or tofu in a pan until brown.
- Add water and seasonings.
- Steam to desired hardness.
- Serve with rice or couscous.
Cauliflower recipe:
- Make brown butter by heating up butter and adding breadcrumbs to soak it up.
- Serve it on enough steamed cauliflower to justify the amount of brown butter you are about to eat.
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Sprouts do well with Braising, this is roughly how I do them, based on a whim that turned out fantastic.
- Halve and clean your sprouts, salt and pepper them
- Sear cut side down in oil of your choice. Bacon is the classic but absolutely not required if you want to do it vegan, maybe use some smoked paprika to get the smokey flavour, add aromatics like garlic near the end, it burns easy.
- Deglaze with balsamic vinegar, add enough liquid to just barely cover the bottom of the pan, cover and simmer until happy.
I know sprouts are far less bitter than they were when I was a kid, but I legit thought I disliked them. Borrowed a lot from braised cabbage recipes, just with a bit more aggressive browning. The sprouts hold up really well to longer cooking IMO (can't say the same to leeks, braised leeks are great, but not how I did them, turned into a textural nightmare), they're amazing hot or cold.
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Here is a good one, Mashed cauliflower:
- Boil cauliflower
- submerge mixer with some milk
- enjoy the smoothest mash you have ever tried that comes out to like 40 calories per 100g
Roasted anything (brussel spouts, broccoli, cauliflower, green beans, asparagus)
- Coat in olive oil, salt, garlic powder
- air fry or roast
Enjoy awesome tasting veggies.
Veggie rice(white rice is for sushi goddamnit)
- Satuee some onions, garlic
- add some cut up bell peppers, tomatoes
- cook for a while
- add frozen peas and carrots and a choice of frozen vegetables (broccoli or green beans)
- add water and bring to a boil
- add the rice and simmer it for the prescribed time +1-2 minutes
- let it sit for 10 minutes
Enjoy a rice full of veggies and color ( I also use a "curry" mix that's turmeric, koriander and a bunch of other stuff that gives it a nice yellow color, and this way you have your rice and veggies in one and they enhance each other's flavor.
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My recent favourite is broccoli roasted until crispy, so good. Before then it was crispy kale but as we all know it’s basically the same plant
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Or, the Italian way: simmer garlic in a pan with olive oil, throw in the vegetables and a bit of water, throw in some salt, cover, cook until soft, check occasionally that it isn't burning
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Hard no. Extremely hard no. This is the kind of crap our parents would make and serve.
For anyone with taste buds, let's be abundantly clear on something: steaming vegetables is perhaps the WORST way to cook them.
Unless you are eating them raw, or using them as an ingredient in a larger dish, almost all vegetables should be roasted/grilled to bring out and caramelize their natural sugars. Steaming them strips away a lot of the nutrients and flavors, leaving you with tasteless mush. Like you're cooking the soul out of them and leaving only a sad memory of what they could have been.
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Hard no. Extremely hard no. This is the kind of crap our parents would make and serve.
For anyone with taste buds, let's be abundantly clear on something: steaming vegetables is perhaps the WORST way to cook them.
I'm sorry your parents were terrible cooks. Steamed veggies can be very delicious what done right, and it's not that difficult to do.
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https://en.wikipedia.org/wiki/Acrylamide
This is just patently false. Steaming vegetables preserves more nutrients than both boiling and grilling. Plus, anything caramelized has Acrylamide in it.
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scientific name
uppercase species
not even underlined or italicized
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Damn these healthy GMOs!
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I have an opinion on all of these foods!
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Animals turn into crab, plant turn outfrom cabbage
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Triangle of U is best triangle.
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And the only thing that tastes good is the seeds. SMH
83 comments