For me personally growing up, everyone just steamed them into a wet tasteless mush. This is not the way.
Almost all of them are good sauted or baked, even brussel sprouts with a bit of salt and a dash of oil
Edit: I may be misinformed. I thought selective breeding was technically considered GM, but it sounds like only editing outside of breeding might be what qualifies. Didn’t mean to make this post about technicalities, just meant to point out that genetics has also played a part in arguably more palatable plants.
I like it. It’s not like super flavorful or anything, but I’ll roast and salt a little broccoli for something to add to my fettuccine. She always passes and refuses to even try it.
Most people are already hitting their nutrients, which reduces vegetables down to empty mass. They have very little caloric value, so eating them is a waste of time and of stomach capacity. And the human body knows this fact, so it reacts to the taste of vegetables the same way it reacts to sawdust.
Trans rights are human rights, but a society that truly accepts trans people will transcend both binary gender and the cultural construct of human species, creating a utopia of infinite diversity in gender identity, species identity, and forms of identity few people alive today can imagine.
Never understood the veggie hate, even as a kid. My brother still avoids them and he’s 30. I’m genuinely surprised he hasn’t contracted scurvy.
Evolution is a hell of a natural force.
I can explain. My parents just made bland, steamed vegetables. Idiots never learned to season and make vegetables tasty. Like it’s so easy.
Steamed vegetables are great. You’re just supposed to do more than steaming it. And not to oversteam.
Relevant Mr lovenstein
For me personally growing up, everyone just steamed them into a wet tasteless mush. This is not the way. Almost all of them are good sauted or baked, even brussel sprouts with a bit of salt and a dash of oil
Part of it, too, is selective breeding
(aka genetic modification, but that’s a dirty word).https://www.bhg.com/news/brussels-sprouts-less-bitter/
Edit: I may be misinformed. I thought selective breeding was technically considered GM, but it sounds like only editing outside of breeding might be what qualifies. Didn’t mean to make this post about technicalities, just meant to point out that genetics has also played a part in arguably more palatable plants.
Children are generally adverse to bitter tasting things. Hunter gatherer poison defense. Some folks are just more acutely sensitive to it.
Usually it’s brassicas that cause that yuck reaction. Cabbage, broccoli, cale.
My wife insists that broccoli is disgusting.
I like it. It’s not like super flavorful or anything, but I’ll roast and salt a little broccoli for something to add to my fettuccine. She always passes and refuses to even try it.
More for me.
Broccoli is, like, one of the least disgusting vegetables.
Anything that tastes vaguely like soap, however, ruins a whole dish for me.
Damn cilantro gene…
I recently discovered adding red pepper flakes to broccoli and holy shit it is delicious.
FYI, people who do not eat any fruit or vegetables (on the carnivore diet) do not get scurvy.
That was a joke, friend
Most people are already hitting their nutrients, which reduces vegetables down to empty mass. They have very little caloric value, so eating them is a waste of time and of stomach capacity. And the human body knows this fact, so it reacts to the taste of vegetables the same way it reacts to sawdust.
I see you got your food science degree from Trump University.
Trans rights are human rights, but a society that truly accepts trans people will transcend both binary gender and the cultural construct of human species, creating a utopia of infinite diversity in gender identity, species identity, and forms of identity few people alive today can imagine.