Comment on Broccoli Blooms

funkajunk@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

• Eq0@literature.cafe ⁨3⁩ ⁨weeks⁩ ago

  Seriously?? Wow, a friend had been talking my ear off with brassicacea fact and failed to mention this? Thanks for sharing!

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  • zqwzzle@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

    Relevant xkcd

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    • viral.vegabond@piefed.social ⁨3⁩ ⁨weeks⁩ ago

      Ha! I like that one 😁

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  • The_v@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    B. oleracea gets all the fame.

    B. rapa never gets the respect it should.

    en.m.wikipedia.org/wiki/Brassica_rapa

    Bok Choi

    Bomdong

    Choy sum

    Komatsuna

    Mizuna

    Napa Cabbage

    Rapini

    Tatsoi

    Turnip

    Yellow Sarson

    Oil seed Mustard

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    • someacnt@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

      Wow, TIL that canola seed is natural hybridization of B. oleracea (Cabbage) and B. rapa (Chinese Cabbage).

      en.m.wikipedia.org/wiki/Rapeseed

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• yucandu@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  I once had someone accuse me of being bourgeoisie for eating Brussels sprouts.

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  • imsufferableninja@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    I’ve found that anyone who uses bourgeoisie unironically can and should be ignored

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  • funkajunk@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    That’s not why you’re bougie

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    • yucandu@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      It’s because of the light-up sneakers, isn’t it?

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      • funkajunk@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        It’s because of your monocle and top hat.

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  • captainlezbian@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    You should’ve been eating cabbage like a good proletariat /s

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• ThatGuy46475@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  So then if I eat mustard, I don’t have to eat the rest of that stuff?

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  • mathiouchio@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    Depends, mustard seeds yes. Mustard sauce also yes.

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• Frozengyro@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  So what is kohlrabi? Is it good? How do you eat/cook it?

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  • howrar@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

    Raw, it’s a little spicy, similar to radishes. Boiled, it’s very sweet. It can take the place of carrots and turnips in soups.

    The simplest preparation that’ll give you an idea of how the ingredients tastes on its own: cut into thin slices and boil in water with a bit of salt and msg (I personally like to use chicken stock).

    The outer layer is very tough and fibrous, so make sure to get rid of that first. Depending on the quality of the bulb, you might also end up with one that’s fibrous throughout. Those are not pleasant to eat, and if you happen to get one of those, I assure you that it’s not a typical experience.

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  • funkajunk@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    It’s basically like a milder/sweeter turnip.

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  • dankm@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

    Better than Brussels sprouts. Anything is better than that hell.

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    • Cort@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      The sprouts actually taste better if you lightly blacken them, like asparagus. It’s one of the weird veggies where you go a little past maillard.

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• bluesheep@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

  In the words of my lord and savior samonella

  (I don’t know if time stamps are copied on YTLITE, I’ll check on my pc and if not edit the link)

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