Posted on 04/23/2014 4:14:50 PM PDT by nickcarraway
Have you ever noticed how similar okra and cotton plants look?
Kale, I have so little exposure that I have no opinion.
Beets, I enjoy them the way the Greeks handle them, lightly pickled with olive oil, herbs, garlic and diced onion. Just OK done the traditional, very purple way.
Okra, excellent flash-fried and lightly crusted. Excellent in soups, stews and gumbo. Excellent pickled, especially the hot variety. But do not put that drooling, slimy, disgusting mess called stewed okra in front of me, it’s utterly repellant. Okra is a very strange plant in the garden, vaguely evil looking and does not come across as something you’d want to eat. And you don’t if it’s stewed by itself, it forms drool. Clear, stringy, dripping drool.
Only one I like is beets....can’t stand cilantro.
As a pescatarian, I love them all when I use them at home. Eating out, all of those items are a crap shoot..
To sum up: we have a consensus on nothing. This must be a conservative web site. :-)”
That is the funniest comment I have read on here thus far this week. Thanks for the moment of laughter.
my (Flemish) wife has made braised/sauteed brussel sprouts for us for years, we love them. She adds nutmeg which she insists is the secret to authentic sprouts, especially when fresh ground.
She thinks your recipe has potential and she will check it out.
Thanks
I understand that it’s genetic, whether you love cilantro or can’t stand it, something about the phytochemicals in it register as a very unpleasant taste to certain people and it’s due to ancestry. Me, I love it.
I will never eat a beet ever again....I did when I was 5....got sick and never touched one again to this day.
Kale—just another blah green. Cook it with enough bacon and it’s ok. Still, pretty, isn’t it?
Beets—Like them in borscht with sour cream on top. Ok if there in salad, but I don’t put them there.
Okra—Never actually had it freshly battered and fried, so I can’t fairly say.
Brussels Sprouts—I love cabbage, but I hate those smelly little things.
Cilantro—Love it in Mexican food. I find it’s sometimes too much in Thai food because of having so many exotic flavors clashing all at once.
For those who don’t like cilantro, do you like the seed? - coriander...
There is a Dutch dish with Brussels Sprouts mashed into bacon fat. is their a Flemish version of that?
Hate, hate, like, love
“Cilantro - dishwashing soap tastes the same and has a longer shelf-life.
I ran across a claim a year or two that liking or disliking cilantro was actually genetically determined.”
I used to think it tasted like soap. Now I use it all the time. It helps my chicken or fish tacos and pico de gallo have “fresh” taste. So, I’m not sure about your genetic claim.
Who in the world STIRS bacon?
That aside, I must try this recipe, but I will turn my bacon lovingly.
Cilantro is evil in green form.
Okra is my favorite veg. As long as it is fried and not boiled
Hate all but the okra. I told my kids when they were little not to ever let anyone force them to eat beets, lol.
I heard the same claim about broccoli. Some people’s genetic disposition makes it taste absolutely uneatable.
Veggies work, with enough butter.
http://arxiv.org/abs/1209.2096
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.