Vegetable Discussion Thread (Caution: It's Steamy in Here)

Originally Posted by Wanzer Radio

I think maybe we should get a room. This veggie talk is getting steamy.

By request from Wanzer! ITT, we will talk about how we like our vegetables cooked, what we like our vegetables in, and if the tomato is a vegetable.

I haven't run into a vegetable I don't like, however, I am inexperienced when it comes to eating vegetables in different ones. Most vegetables I have only tried one way. For example, I have never eaten asparagus plain. One vegetable I am experienced with is Avacado (wiki says it's a vegetable, but I'm never sure about a lot of these). It is not only my favorite vegetable, but my favorite food.

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Originally Posted by Stop Sign

Usually, I clean and slice up my vegetables, heat up some oil with slivers of garlic, toss the veggies in along with some water, cap until the veggies are cooked, stir in some salt and chicken broth powder, and then serve.

Run-on free version: I stirfry veggies with garilc.

Mmmm stop... you're making me hungry, and I just ate dinner. You know, dishes like that (stir-fried vegetables) really aren't that common, at least not amongst the people I eat with. They are really a good tasting and of course healthy meal, which makes me wonder why it doesn't happen more.

I had a nutrition teacher who told me that cooking vegetables makes them lose a significant amount of their fiber. I guess this makes sense because they are obviously less rigid once cooked. I wonder if that has anything to do with it? I guess that would be giving people too much credit for intelligence.

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Originally Posted by Adara

As for the tomato thing, I know it's a fruit, but I tend to think of anything savory as a vegetable.

I've read in a few different places that the tomato has switched back and forth through history, are you sure it's classified a fruit now?

This thing is sticky, and I don't like it. I don't appreciate it.

Originally Posted by Shorty

My favorite way of consuming avocado is not unlike sashimi: sliced into 1/4 inch-thick slivers and dipped in soysauce with a bit of wasabi. I heard mayonaise + soysauce is good for accomplimenting avocado, but to me that sounds a little too rich and high in cholesterol for my taste. I stick to mayonaise + soysauce for using as sauce on steamed / flash boiled broccoli and asparagus.

As a general rule for veggies, I cook them a variety of ways, but I usually stick to one rule is that the condiments that go with them be homemade. Dressings, dipping sauces like the aforementioned soysauce + wasabi / mayonaise combo, etc.

Mayonnaise and soy sauce with avacado is fantastic, but you really can't beat the generic guacamole. Hot DAMN!

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Originally Posted by kat

Damn I really want avocados now. Soy sauce only or salt and pepper.

You know what I found really surprising. Brussel Sprouts. They're just like little cabbages, I don't know why everyone whines about them. I had some at a restaurant that were broiled with the pot roast dish and they were curiously delicious.

I have boiled brusselsprouts just about every other day. They're fantastic. I don't even put anything else on them. I wonder what they taste like raw.

I was speaking idiomatically.