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September 07, 2012

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Somehow I seem to have developed an aversion to any kind of cooked vegetable whatsoever, blanched, steamed, boiled, grilled, etc., it doesn't matter. Very very odd.

I also love green beans (provided the get properly prepared) and unlike Ugh I have an aversion to raw vegetables. Give me good sauerkraut* but do not dare to approach me with white cabbage unless you are on your way to turn it into sauerkraut.
Otherwise I am primarily carnivorous (plus bread and potatos).

*you can keep the stereotypical Bavarian stuff going with it. I don't want it.

When I was a kid, meaning into my early twenties, I didn't like any kind of beans or peas, and I didn't like peppers or onions, at least not in pieces of very noticeable size. (I also didn't like mashed potatoes! WTF?)

I don't know what happened, but I just sort started eating that stuff, and now, other than lima beans (can't get over that one for some reason), I love it. Sometimes I'll eat a whole can of chickpeas with a little salad dressing as a snack or light meal. I'll scarf down as much edamame as they'll put in front of me as an appetizer at Asian restaurants and do the same with roasted peppers at Italian restaurants. I love dal, black bean soup, hummus, long hots, chunky salsas, chili (even with no meat in it), bean salads, snow peas, whatever.

How all that stuff went from being disgusting to me, all the way into early adulthood, to being among my favorite foods, I don't know. It's very weird.

I also now tolerate a lot of stuff that nauseated me as a kid but I do not think there was something going from extremly disliked to favorite. But I still HATE radish and leek to a degree that the 'rather starve than eat that' is not much of an exaggeration. It's stuff where the mere smell and looks literally causes nausea in me (and that was before I learned that AsH3 smells like radish).
---
I forgot spinach. I always liked it. But as with other vegetables not in its simple form. Cream(ed) spinach it must be and in a 50:50 mixture with mashed potatos (and I mean fully homogeneous in both the ingredients and the mixture).

It just proves, there's no accounting for taste.

Beans are good, also asparagus, snowpeas, Swiss chard, zucchini, and edamame. Beyond that, anything with pesto (vegatables or otherwise) is good.

Not sure if oranges count as veggies for this; they certainly shouldn't be green! But I have to mention that I know an organic farm down the valley which will ship amazing navels (I split a couple of boxes a year with those of my siblings living in the area). Commercially available oranges, in contrast, are barely worth the trouble.

That's a tough one; In my household, if it's green, we eat it. (With the sole exception to date of collard greens; "Did a cat piss on this?" said my wife.)

My 3 year old's favorite would be steamed broccoli. My wife's kale. I've become very fond of bitter melon.

Collard greens: the type case for SPMD** food.

** SPMD: Starving Peasants and Moral Degenerates -- so named because nobody else would even consider eating it. (What particular foods make the category is, of course, variable. Personally, I would also include beets and witchetty grubs. But that's just me; "your mileage may vary".)

1. a)Lightly boil fresh asparagus from the Yakima Valley (seasonal-when available) in 1/2" of salted water.
b)Saute in white wine and butter sauce. Top with shredded parmesan cheese.
c)Broil until cheese just melts.

2. Tomatoes. But they are a fruit, are they not?

3. Onions on just about everything.

Apparently like many moms back in the day, mine had the impression that the only way to prepare veggies was to boil them unto death. It took me many years to figure out that properly prepared vegetables are delicious.

PS...great painting!

Thanks Doc, I had something, but just forgot to post it, ironically, about food. Will put it up next week.

When I was a kid, I refused to eat any green vegetables unless they were in a salad (this was before salads got interesting, and were basically just iceberg lettuce, cucumbers and tomatoes) In my defense, like bobbyp's, that was when every vegetable seemed to come out of a can and if it wasn't, it was boiled to make sure it was just like it was out of a can. I am amazed at the ability of my mother to not nag and just outwait me. I don't think I ate anything new until I was 12 or 13.

My oldest daughter was similar, we used to joke that she would only eat white foods (rice, noodles, noodles, rice) I also suspect that the reason she changed was the same that I did, I remember reading a description of a dish of freshly cooked asparagus and it sounded so good, I mentioned to my mother that I'd like to try it. I've been trying to remember the book it was in, but I can't, but bobbyp's description has me remember that.

Hot peppers, any kind of hot peppers. Onions. Tomatos. Peas and carrots are good too. Asparagus raw and fresh from the garden is delicious, though it is also good steamed with lemon.

Otherwise, give me meat and bread. In fact, all of the above are mostly just to add to a meat meal.

Potatoes are for the Irish and fat people and ain't no O's in my name or around my waist.

Greens and beans digust me except that can be used to fatten up a rabbit that I will kill and grill.

Tonight it is my turn to make dinner. I am making a leek tart.

Actually I will be freely modifying the leek tart recipe into something more like an eggless quiche.

Leeks, onions, mushrooms, tomatoes and zuchini sauted in garlic and olive oil, then layered inot a pie crust with guyere cheese and baked. Yum, yum, yum.


We will have tomato soup and cornbread on the side and raspberries for desert. The raspberries are local.

I actually love greens. Collards have their time and place, but I dearly love mustard and turnip greens, as well as kale. And Swiss chard is awesome either raw or cooked. My favorite thing, though, is broccoli grown in fertile soil, and picked less than an hour before eating. The broccoli you get in stores is a very pale shadow of garden broccoli.

"I actually love greens."

Yech. Really?. How can you love these things? Tastes like horse feed to me. How can you eat all of these vegies? Where's the beef?

No wonder you guys never want to fight government oppression. You're too weak and defficient in muscle from lack of wholesome food in your diets.

Also, aren't you guys suffering from horrible flatulence given your dietary choices?

Yeah, Slarti, why don't you ever want to fight government oppression?

Collard greens: the type case for SPMD** food.

** SPMD: Starving Peasants and Moral Degenerates -- so named because nobody else would even consider eating it.

Literally so over here (as I learned when I googled the stuff because I did not know that vegetable or at least its name). It entered German cuisine during the 30 Years War when even normal cabbage (always the cheapest veggie) ran out. In other words it took a crisis that reduced the population by up to 4/5 in those regions to get people to eat that stuff. In WW1 it was rutabaga (Steckrüben) that served the same purpose. Before that it was not seen as fit for human consumption.

Given that the topic was your favorite green vegetables, it never occurred to me to pay homage to the role of steak in fighting government oppression. I'll be sure and eat some red meat today, though, just to maintain an appropriate level of aggression.

"When I was a kid, I refused to eat any green vegetables unless they were in a salad"

LOL! When I was a kid, I was in rebellion against stereotypical childhood behavior. I transgressed against these stereotypes by eating my veggies without complaint, mowing the lawn without prompting, and so forth.

Strangely, nobody noticed my bold act of rebellion. Too meta, I guess...

I fight government oppression with my flatulence. I got the idea from the French taunters at the castle.

Anyway, I'm with Slarti - I love greens. Collard greens are great with kidney beans or black-eyed peas, kale is good with anything, etc. In fact, the list of vegetables I absolutely don't care to eat is pretty short:

Rhubarb
Brussels sprouts
Most squashes

Anything else is fair game. This summer, we successfully grew our own food for the first time. We started small; I built four raised beds and filled them with fresh soil, having determined that our own yard would need all kinds of fertilizers, then planted four tomato and two pepper varieties from plants, and cucumbers, onions, green beans and radishes from seed. All grew beyond our wildest dreams. In fact, we're still getting tomatoes and green beans now.

Next year we plan to turn most of the backyard space over to garden beds and grow pretty much anything we can get to grow.

I was fortunate growing up that my dad was the county agent for our county, so in season we had fresh vegetables guaranteed picked that day every day. (Not so fortunate that I spent many a summer evening shelling peas or limas for my parents to freeze.) As far as I can remember the only vegetables I really didn't like as a kid were carrots (unless drenched in butter and brown sugar) and beets (I was well into adulthood before I got over this one).

Favorites now?
1) Sweet corn
2) Sauerkraut (preferably the kraut made by my dad and uncle, but they're long dead so that's just a memory. There are, however, some good commercially available brands).
3) Peas. Even the shelling didn't put me off peas.

Regarding sauerkraut, every fall my dad and uncle would retire to my uncle's basement with a case of beer to shred the cabbage and pack it with salt in the crocks. They were both hammered enough that to this day we're amazed neither one lost a finger to the shredding blade. After my uncle died dad tried to do it himself and it just wasn't the same. All we can figure is that during the day some beer got spilled into those crocks.

When I was a teen, not long after we'd moved to the country, my mother was invited over by a neighbor, Inez, to make sauerkraut with her in her basement. Inez thought mom was such a wuss for bringing her son over to do the work of shredding the cabbage. Best sauerkraut I ever tasted, the commercial stuff is nothing like it. I think it was due to the bacteria in her dirt floor basement, after generations of making sauerkraut. It was lambic sauerkraut!

av(ed)is:

"Greens and beans digust me except that can be used to fatten up a rabbit that I will kill and grill."

Vewy intewesting! All da wabbits where I come fwom make quacking noises. Is thewe any bunny weft to eat afta you get done wiff the AK-47s, the Claymores, and the carpet bombing?

Brett:

"When I was a kid, I was in rebellion against stereotypical childhood behavior. I transgressed against these stereotypes by eating my veggies without complaint, mowing the lawn without prompting, and so forth."

Michelle Obama showed a picture of you the other day during her address to the Democratic Convention as an example of the ideal child to bolster her nefarious Sharia dietary plans for the enslaved American people.

Next you'll be telling us you swam into Boston Harbor during the troubles there to save the King's Tea, as a sort of bizarro- world rebellion in favor of conformity.

Are you Younger Bear, the contrary Indian from "Little Big Man", who walked and talked backwards and bathed in dirt after soiling himself with water? ;)

I'll forever after this think of the Bill of Rights as a Victory Garden planted in meticulously straight rows of absolute, unwavering cellulosity that I'd better eat if I know what's good for me.

Hartmut:

"In WW1 it was rutabaga (Steckrüben)...."

From Sondheim and Lapine's "Into The Woods", as the witch raps about the Baker's father:

'He said, "All right,"
But it wasn't, quite
'Cause I caught in the autumn
In my garden one night!
He was robbing me,
Raping me,
Rooting through my rutabaga.'

I'm pretty much an omnivore now, but like most kids I came late to many veggies. There's something about the texture of whole vegetables after the oddly vicious but soothing macerations of baby food that sets little kids against them.

This I observed when my son was making the transition from one to the other years ago.

I like kale now, roasted with garlic, olive oil and a little hot crushed red pepper and salt.

Beets were vomit-worthy until I learned to like them roasted as well and diced as a garnish with salads or other courses.

Sauteed baby carrots. Brussels sprouts prepared 12 ways. Sweet potatoes and yams. All sorts of pesto. I could pesto crabgrass and motor oil and serve with pasta all day.

But he hateses his peases ... still. Nasty peases. Precious loveses his raw fishes but horkses his peases like a hairball.

having a hard time thinking of a green veggie i don't like.

not crazy about zucchini, but i don't hate it.

okra? never had it.

eggplant! there we go. i don't like eggplant.

But that's a purple veggie. ;)

Seriously, eggplant is the tofu of the vegetable world; If you don't like it, it's purely a matter of how it was cooked, because the flavor is almost all in how it was cooked.

My wife sears off the skin, and after slitting the side flattens it out, and soaks it in whipped eggs. Then she fries it with anchovies, chopped onion, and chopped tomato on top. Very yummy for breakfast with some soy and hot vinegar sauce.

When I was a kid, I refused to eat any green vegetables unless they were in a salad.

The up side of growing up on a farm is that you get a lot of vegetables which have taste. They have to be pretty awful (e.g. beets) to make you want to avoid them. But you still have favorites.

The down side is, when you leave home, you find out that most of what you can get commercially tastes like cardboard. That's when you start discovering spices.

Much to my chagrin, my half-Polish wife doesn't like sauerkraut. She likes cabbage in other ways, but not like that. She's not fond of a lot of pickled things - my fondness for pickled beets and pickled eggs escapes her entirely.

Brett is right about eggplant. You can do so many things with it, from simply roasting it and smothering it in peppers and onions, to eggplant parm. (There's a place in Cleveland's Little Italy called Trattoria that makes a sublime eggplant parm that will feed four people.If you're ever in town, go there and eat it) If nothing else, use eggplant to make baba ghanoush!

i will eat a half a bag of frozen peas at a time. boiled till hot. then just a little butter, salt and pepper. one of my favorite snacks. frozen corn, too.

one of our cats loves to play chase will frozen peas right out of the freezer.

eggplants... yeah, tofu. no good, nohow.

Growing up my grandparents had a pretty big garden. They grew enough veggies to feed themselves, my family (four of us) and many of their church friends. My brother and I provided the free labor during our summer break. We had yellow squash, sweet corn, "Irish" and sweet potatoes, okra, tomatoes, crowder peas, butter beans, butter peas, pole beans, cabbage, and winter greens (collards, turnip greens, and mustard greens). As I recall I never had store-bought veggies until my parents divorced and we moved away from my grandparents. As a result of this upbringing, I like just about every kind of vegetable except beets and rutabagas.

My grandparents also had apple trees, strawberries, watermelon and cantaloupe, grapes (scuppernongs, which actually also grew wild in the woods), and probably some other fruits that I'm not remembering. What they didn't grow, someone else in their circle of family and friends usually did, so we had apricot and fig preserves, apple butter and other yummy things like that made from fruit that was given to them, often in exchange for the vegetables they grew.

Unfortunately I don't have enough space or sunshine to grow my own vegetables. I buy from farmer's markets as much as I can and make do with grocery-store veggies otherwise. My goal when my kids are grown is to move to a place where I'll have abundant space and sun so that I can spend summers gardening.

Oh yeah, I'll add that I also am not a big fan of eggplant. Probably never had it cooked well enough to know whether I actually like it or not.

I felt almost bad marking "Ode to Fresh Green Peas" as spam, even though it clearly is ... the Bangladesh IP was a real giveaway. What will they think of next?

I love eggplant, but it used to be a no-go in this household until I experimented with the many unconventional eggplants at the CSA. Both sprogs will willingly eat the long Asian eggplants or the white Italian ones in stir-fry, where they are an especially good match for green beans.

My husband and I say that we have a pre-nup, briefly summarized:

1. He required that no brussels sprouts or scallops ever be cooked in our home. There's a compound in brussels sprouts that he (and both children, it turns out) find horribly bitter, there's nothing that could make them like or even tolerate it. The smell of scallops is very strong and fishy -- I missed them for a while, until the unfortunately incident of The Restaurant, Other Customers' Fried Scallops, and My All-Day Morning Sickness.

2. I required that he never attempt a comb-over, but pledged to face the inevitable with a sexy dignity, like Captain Picard. This requirement was theoretical at the time of our marriage, but based on some pretty simple calculations involving the march of time and his father's hairstyle.

based on some pretty simple calculations involving the march of time and his father's hairstyle.

The way I learned it was: don't look at your father; look at your mother's brothers. Baldness is apparently due to something on the X chromosome.

But you are right -- trying to pretend that it isn't happening is generally painfully obvious to everybody else. All it does is draw (unwanted) attention to what is happening.

In my family we lose it from the middle of the top, out; Generally you're ignorant of the fact that you're going bald until it's far along, due to the fact that the hair that's visible without contortions and/or multiple mirrors is the last to go. A bad sunburn in the spring was my first clue. Now I have to go with short hair, because the hair on the sides is as thick as ever. The Bozo effect kicks in if my hair gets over a couple inches long...

"There's a compound in brussels sprouts that he (and both children, it turns out) find horribly bitter, there's nothing that could make them like or even tolerate it. "

Used in classes as an example of genetic diversity: You can get test strips for it, some of the class will taste it and make faces, others will find the strips tasteless.

Interesting, that may be why may wife likes Brussels sprouts and I don't. They taste extremely bitter to me.

For some stuff there is also a shift over time. As a child I found Bitter Lemon extremly bitter and I could take in only very small amounts at freezing temperature. Now I find the stuff (the original) to be too sweet for my taste and have switched to a local brand that seems to use less sugar and is carbonated more strongly. To a lesser degree this decrease in the perception of bitterness was also the case with coffee and black tea. Seems that kids have a natural aversion to and stronger perception of bitter tastes that disappears with adulthood. Sweetness seems to be the other way around. Today I put a quarter of the sugar into my tea (or the rare coffee; I am not a fan) that I did as a child.
I cannot consume diet lemonade because it leaves a bitter aftertaste. I hear this is an effect certain artificial sweeteners have on some people. Neither of my parents has that problem and I have no grandparents anymore to ask so I cannot say for sure that this is a case of genetics.

Green beans are my favorite, followed by collard greens.

Is single malt Scotch a vegetable?

No, but I am if I drink too much of it.

Win

I know some of the engineers among us are skeptical of this, but Brett may turn out to be right about creating workable firearms on 3-D printers:

http://news.yahoo.com/you-don-t-bring-a-3d-printer-to-a-gun-fight----yet.html

Is that a 3-D printer in your pocket or are you happy to see me?

All of us are going to be so happy to see each other if this plays out.

I'm printing a militia in my apartment as we speak. In triplicate.

So, if I'm in a bar, a movie theater, or an airplane and a guy next to me pulls out a 3-D printer and pushes the print button, should I shoot him in self-defense with my pre-printed concealed carry and ask questions later?

Or should I wait and see and respond by printing out my own gun right then and there and hope for a standoff?

I was lucky. His printer jammed.

I notice no one is talking yet about printing bullet proof vests on 3-D printers, offense always coming to mind first.

Poor Treyvon Martin. His parents gave him a 3-D printer and all he was thinking was how many Skittles he could produce.

3-D Printing at the O.K. Corral.

The 3-D Printing of the Guns of Navarone.

Johnny Got His 3-D Printer.

The 3-D Printers of August.

Naked 3-D Printer.

3-D Printersmoke.

The Man With The Golden 3-D Printer.

The Bureau of Alcohol, Firearms, Tobacco, and 3-D Printers.

3-D Printer Crazy.

Top 3-D Printer.

The Man Who 3-D Printed A Gun and Shot Liberty Valance, Whose Printer Finally Jammed.

Any 3-D Printer Can Play.

What's the access code for printing bullets? How bout silencers?

3-D Printers don't kill people, because who would be left to print out the guns that don't kill people?

The Gatling 3-D Printer.

I printed a gun and shot an elephant in my pajamas once. How the printer and the elephant fit in my pajamas I'll never know.

"What have you wrought?" they asked Ben Franklin. "It's too soon to tell," Ben answered, "but if you see Brett Bellmore, he's got all the answers, including where to place the quotation marks."

I suppose now that guns can be printed, their possession is now covered under the First Amendment as well.

I hope we don't print ourselves in the foot.

".........................I hope we don't print ourselves in the foot."

That entire comment was extremely humorous, Count. You actually got me doing a full fledged LOL. Thanks. I needed that.

Our food share has helped us to make peace with most green vegetables. Nearly any green is edible when cooked in a good Dhal.

I'm of much the same mind concerning oyster sauce, actually. Improves just about everything. (Except ice cream, my experiments in that case were not positive.)

Countme-In, I'm actually a bit negative about 3d printers and firearms; The only parts you can currently make effectively with 3-D printers are the "furniture" and frame of the gun. The parts that are subject to real load must still be steel.

It's just a regulatory quirk that the one component the government chose to be "the gun" is the receiver, or frame, which is subject to little enough load to feasibly make of plastic. You've still got to either buy or machine the rest of the gun, (And if you chose that latter route, you'd machine the receiver, too.)

3D printers may eventually progress to the point where they can make entire firearms. Their current significance in this regard is purely a result of regulatory stupidity.

"I'm of much the same mind concerning oyster sauce, actually. Improves just about everything. (Except ice cream, my experiments in that case were not positive.)"
My experiment with an ice cream, beer float left a great deal to be desired too.

butter makes every vegetable better.

that's because butter is the simplest way for a vegetable to obtain animal fat. and everything that tastes like animal fat is better.

Collards and chard are good in dal, as spinach substitues in saag or palak paneer, and in Cajun this-ain't-gumbo-but-there's-andouille soup. I could and do handle spinach in the same dishes; the spouse, however, hates spinach. It, peas, and beets are on our 'no way' veggie list (our CSA willl, upon request, sub out things you hate for things you like).

First I want to say I love the past 2 paintings.
I love all kinds of veggies except turnips. The year I was going to try them and introduce them to my children(Thanksgiving at my mothers house, she burnt them to crisp. There are fewer things worse then burnt turnips.
So, I really like all veggies. This year string beans were my favorite too. I grew butternut squash for the first time.
We have an over abundance of tomatoes. I planted 29 plants. I have froze over 20 lbs of tomatoes and made 18 lbs of salsa. More being made today!

One of the best ways I found to introduce kids to veggies is to have a garden. And let them eat anything(after it's been washed) raw.
My kids, who would not eat peas, beans, corn etc. ate them after being allowed to work in and eat from the garden.
My city dwelling kids ask me to grow some veggies for them to this day.

I absolutely love vegetables, raw or cooked. But I find I love them even more with huge chunks of meat.

But liver? Freak that noise. I barely could get into the blood sausages my grandmother made. And I finally figured out why they reminded me of liver.

Blackhawk12,

Government oppression makes American meat affordable!

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