Wait... it's all mustard?
this post was submitted on 23 Feb 2025
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π«πΌ Always has been.
cabbage, to be more accurate
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.
Sliced in half and deep friedβin case anyone was wondering.
Shallow fry works just fine... no need to smother them
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. Itβs a real life equivalent of ent water
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.
Wait, but I put mustard on my broccoli...
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. :)
ancient and medieval europeans went through some shit
Weird how mustard (the condiment) tastes so good yet the cultivars of this particular species all taste horrible to me.
lol and I think they all taste bad.
Y'all are wildin'. These are all my favorite vegetables.
/shrug everyone likes different stuff lol.
Have fun with your fart vegetables!
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"
The mustard you're eating seems to be quite different from mine. Mine has a whopping 2.6 grams of carbohydrates per 100g, some of the brassica vegetables probably have more than that.
uhhh, condiment mustard is made of mustard seed, not sure how you imagined it working otherwise?
and seeds are kinda by definition starchy, they need starch to store energy for the plant to sprout through the soil.
Actually, the mustard in my fridge contains more fat and protein than starch or sugar. And that's actually very common for seeds, many of them contain more than 50% fat.
And y'know, the essential oils kind of dominate the taste. It's not peanut butter FFS.
Wow, 7 bad flavors out of one plant. What a record
They're delicious if cooked properly. I'm a lazy bastard and just microwave steam my cauliflower and broccoli though.
how much bacon fat is required to turn it delicious
Literally none.
kale caul kohl kΓ₯l
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)
Yeah, it's wild how many times that root has been reborrowed for different vegetable names
Yeah, itβs wild how many times that root has been reborrowed for different vegetable names
The root is the same, but the stems and leaves are all different!
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.
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
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.
I have an opinion on all of these foods!
And the only thing that tastes good is the seeds. SMH
Damn these healthy GMOs!