321–330 of 336 posts
Earlier quoted context omitted.
My mom bought Green Giant broccoli and cauliflower in a gluey pseudo-cheese sauce. It was as disgusting as it sounds. I didn't like broccoli and cauliflower until I had them raw. Of course, YMMV :)
Cauliflower is probably the most versatile vegetable there is. Apart from boiling, there's no bad way to treat it. Even boiling works in soup!
Earlier quoted context omitted.
Right. But the premise of the article is that there is unmet demand in the fresh jalapeño market for a high-heat pepper. Sure, for cooking and processed foods a consistent pepper makes sense. But why are there not peppers being produced for their heat to fit this demand, like we do with other crops. It's why we use less chemicals for human corn than we do feed corn, because it affects the taste. Can't we do the same…
> But the premise of the article is that there is unmet demand in the fresh jalapeño market for a high-heat pepper. That wouldn't really be related to a surge in demand for heat. Jalapeños bring a distinctive flavor that other chiles do not possess; I avoid them like the plague. But I like normal chiles! I go through large quantities of Thai peppers. For there to be a lot of unmet demand for high-heat jalapeños, you'…
Earlier quoted context omitted.
Sniff. I miss the old brussels sprouts. The don't freeze anymore without turning to mush. But I'll give you broccolini -- it's a great addition.
I like the frozen ones because is means I always have an emergency veg when I am out of fresh stuff. I microwave the frozen ones and fry in a cast iron till a they are a little burnt on the outside.
Anecdote: Jalapenos really bother me, but I love them. I don't know what it is about them, but they give me days of problems when I eat more than a couple bites. I can eat much spicier capsicum peppers than Jalapenos, and fresno peppers seem to give me no problems at all (which are the nearest cousin I've found to Jalapenos). Does anyone know what I can do? Does my body's reaction to Jalapenos have to do with how rip…
Earlier quoted context omitted.
And much much more false negatives, which raises the question if the "stop eating this, this is bitter and bitter means poisonous" has any truth in it.
If bitter = poisonous, then the plants that evolve to be more bitter will be eaten less. Thus, non-poisonous foods that evolve to be more bitter have a genetic advantage over their less bitter counterparts.
Many of the people in this threat at quoting their younger years. i didnt hear anyone quote, > Taste Bud Density: Children have more taste buds than adults, and these are more sensitive. This heightened sensitivity can make certain flavors, especially bitter ones, more intense for children. The number of taste buds decreases as people age, which can lead to changes in taste sensitivity and preferences.
Earlier quoted context omitted.
This is basically the same as arguing that exposure to sunlight won't darken your skin, but it will mean that natural selection gives your descendants darker skin. There is every reason to expect that a plant's defenses against predation will be more active the more predation it experiences.
Melanin is produced as a reaction to UV exposure. Capsaicin is not produced as a reaction to bug bites. This is basic Darwinism vs Lamarckism, evolutionary pressure vs the idea of inheriting acquired traits.
> This is basic Darwinism vs Lamarckism, evolutionary pressure vs the idea of inheriting acquired traits.
Considering we're only talking about one plant, and not an ancestral line of plants over time, you appear to be pretty badly confused.
Earlier quoted context omitted.
Other, and my favorite, example -- bananas Because the plants are reproduced asexually by cloning, exactly what you would expect happened, and a disease wiped out the monoculture fields (Gros Michel variety) of the early 1900s in the 50s and 60s. Which we then replanted in purportedly less flavorful Cavendish, which was resistant to the then-dominant fungus. Cue the new Panama fungal disease (Tropical Race 4) that Ca…
An anecdotal fact: the bananas I was buying at a market in Thailand when I visited the country tasted so much different (and for me, better) than the bananas I buy in an American supermarket, I am not sure I'd know it's a variant of the same plant if I did not see them.
Earlier quoted context omitted.
> Have you noticed that you're way more into brussels sprouts now than you were when you were a kid? If you're a GenX-er or a Millenial, that's because today's (delicious) sprouts aren't the same plant as the (gross) sprouts of yore. This is an oft-quoted fact, and it’s true that modern brussels sprouts are less bitter, but that’s far from the whole story. The popular preparation used to be boiling or steaming, and m…
> The popular preparation used to be boiling or steaming, and many people still find that gross with modern varieties. What is wrong with people? They're delicious, and an absolute must along side a reindeer roast with a creamed mushroom sauce, or similar. Steamed of course. Though I did learn the hard way as a kid that they can be rather harsh on the stomach when raw...