A place for majestic STEMLORD peacocking, as well as memes about the realities of working in a lab.
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This is a science community. We use the Dawkins definition of meme.
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 π but i think not really
Tagged & linked comment. :)
To all the veggie haters:
Broccoli recipe:
Cauliflower recipe:
Sprouts do well with Braising, this is roughly how I do them, based on a whim that turned out fantastic.
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.
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
My recent favourite is broccoli roasted until crispy, so good. Before then it was crispy kale but as we all know itβs basically the same plant
Here is a good one, Mashed cauliflower:
Roasted anything (brussel spouts, broccoli, cauliflower, green beans, asparagus)
Enjoy awesome tasting veggies.
Veggie rice(white rice is for sushi goddamnit)
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.
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.
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.
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.
Animals turn into crab, plant turn outfrom cabbage
Damn these healthy GMOs!
I have an opinion on all of these foods!
Wait... it's all mustard?
cabbage, to be more accurate
Always has been.
How? Like... literally how?
I grow kale and it looks nothing like the plant in the OP. It looks like a regular bunch of kale.
Or is this like "all 6 vegetables come from one main vegetable", kind of like how all citrus fruits comes from citron.
kind of like how all citrus fruits comes from citron.
This is what happened
No, it's cooler than that! All these vegetables are cultivars of the same species (Brassica oleracea). Citrus trees are different species with common origins.
https://en.m.wikipedia.org/wiki/Brassica_oleracea https://en.m.wikipedia.org/wiki/Citrus
Citron broke my brain. If you're telling me this is mustard and only mustard, my brain might just die in confusion.
π«πΌ Always has been.
And every one fucking delicious
People have some hate boner against Brussels sprouts, but damn - if you know how to prepare them, they're delicious.
Selective breeding does play a role but also how you prepare them. Just like other brassicae if you cook them for too long they start smelling bad, so you want to use high heat and relatively short cooking times.
For example. My go-to approach is to cut them into halves and pan-fry in lard. High fire. People claim it's delicious.
the don't smell bad.. they just smell like cabbage when cooked longer
I mean, things fried in lard do usually come out delicious.
Look, anything pan fried with butter, salt, black pepper, bacon and a little white wine is going to taste great...
I literally just take them out of the freezer, drizzle a little bit of olive oil (1-3grams), salt, garlic powder and air fry them for 23 minutes at 200 C.
That's it.
Same recipe works with green beans, asparagus, broccoli
Wait, but I put mustard on my broccoli...
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.
Yo dawg, I heard you like mustard...
Except that it's not the wild mustard plant. It's the wild cabbage plant. Wild mustard is totally different genusv and species.
Srsly. What is this bullshit.
Does this mean I can put mustard on things instead of eating all these vegetables?
This is news to me, but I was always kind of onto cauliflower just being albino broccoli, so not too surprised there.
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)
We also eat like two animals, sea insects and variants of dog
