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What's you favorite vegetable?

topic posted Thu, March 22, 2012 - 1:18 PM by  Unsubscribed
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I like Aubergine :-) ... you can do a lot with it..
Courgette is a good second...
Tomato... I love the tomato..
Mushrooms not really vegetable.. but i love 'm too...
Carrot..
Stringbean..
Broccoli..
Onion.
Garlic..
Red pepper, Bell pepper... that whole family is wicked...
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  • Re: What's you favorite vegetable?

    Sun, March 25, 2012 - 7:39 PM
    Oh that's hard....

    Its more the few I don't like -

    I truly don't like lima beans, many dark greens like kale, and I'm finicky about the preperation of peas, brussel sprouts, squashes and eggplant....
    • Re: What's you favorite vegetable?

      Tue, March 27, 2012 - 5:15 AM
      Most of the times I don't care for vegetables when they are boiled or steamed.
      But I was brought with a Korean mom who always did our vegetables with minced garlic, chopped green onions, soy sauce, sesame seed oil, sometimes with anchovies sauce & tofu, red flake pepper, sea salt and mixed it up that way and served it. Much more yummier.
      the first time she boiled broccoli and cauliflower for us, we both took a bite and tried to give it to the dog.....
      Leafy greens i learned to love when in Holland I was served Stamppot. Mashed potatoes with one or another such as chopped kale, endive, grated carrots, sauerkraut and onions.....
      • Re: What's you favorite vegetable?

        Tue, March 27, 2012 - 1:02 PM
        stamppot = bubble & squeak! YUM

        ps - really I love all veggies - but some don't love ME (like bell peppers)
        • Re: What's you favorite vegetable?

          Tue, March 27, 2012 - 1:15 PM
          . .um
          We have two - cumquats and w a x e d beans :)
          Aloha from Pahoa
          en.wikipedia.org/wiki/Prin...%C5%8D_Day
          Ω ƒruits and nuts , too • ~ S h r o o m s ~ lol
          • Re: What's you favorite vegetable?

            Fri, March 30, 2012 - 8:56 AM
            Love anything from the onion family as well. LOVE butternut squash, though I like it sliced and fried so the way I eat it, its not really healthy lol. Fave would be potatoes; they get such a bad rap but are actually nutritious! Its just the way they are prepared and the toppings we put on them that make them not so healthy. Tomatoes would have been my favorite except: they would have to home or farm grown only. The mealy ones from the supermarket are so different from home grown ones they don't seem to be the same food and can be quite gross.

            Girl
  • Re: What's you favorite vegetable?

    Tue, April 10, 2012 - 2:40 PM
    CABBAGE! Cabbage, cabbage, cabbage, cabbage.

    Don't cook it. Don't steam it. Hell, you barely have to cut it.

    Raw, raw, raw.
    Cabbage all the time.

    I'm always disappointed to walk up to a veggie tray that someone has brought in to find that there is no cabbage in it.
    Cabbage wedges make the best "bowls" for tuna, beans, dip, rice… cottage cheese… more cabbage.

    Shredded cabbage is great filler in any casserole, stew or pot roast. A MUST for stir-fries.
    Can't have a salad without cabbage.
    • Re: What's you favorite vegetable?

      Tue, April 10, 2012 - 7:46 PM
      Duckster
      . .uh . .i like Korean Kim Chee as much as the next guy . .Russian borsch , too . .but raw cabbage makes me ƒart . .l o l
      Do i hear a duck ? ( That's what my kids say when i fart :)
      Raw , fresh brocolli from Guatemala , carrots , cauliflower , and other goat food ( that's what my mother - in - law used to call it ) is okay , too , especially when accompanied by a - t a s t y - dip like ranch dressing . We eat soup from a box, too . Tomato soup in a box is good , especially when you spice it up with Italian Seasoning and shredded cheese product on top
      It's all good healthy and lazy food /s, Steve Alo'ha from Pahoa .
      . wiki means ƒast en.wikipedia.org/wiki/Banquet_Foods <- not necessarily an endorsement, guys . ..
      • Re: What's you favorite vegetable?

        Wed, April 11, 2012 - 9:31 AM
        I was actually afraid I wouldn't like kim-chee – because I so dearly love cabbage, and I hate sauerkraut.
        Then I finally tried kim-chee, and it's awesome!

        Also love the kim-chee-style cucumbers. That's the only way I can eat cucumbers. Wish I knew how to make them.
        • Re: What's you favorite vegetable?

          Wed, April 11, 2012 - 9:48 AM
          you can use this kimchee recipe for cucumbers too - I've used it for chayote as well --

          tribes.tribe.net/fabulousf...f9a0d34cb9
          • Re: What's you favorite vegetable?

            Wed, April 11, 2012 - 12:17 PM
            I'll post a recipe for Oisobagi/stuffed cucumber kimchee a little later when I got a few more minutes!
            • Re: What's you favorite vegetable?

              Wed, April 11, 2012 - 12:55 PM
              . .l o l , t y v m E.S.S., fruits and nuts, veggies and s h r o o m s <3
              Something's just plain wrong w/ stuƒƒing a cu-cumber with kim chee though . We think we'll just have a healthy and ƒast canole . Here's a simple and fun rule to live by; Have dessert first :D Aloha from Pahoa
              earthquake.usgs.gov/earthqua...090da.php <- ≠ 150,000 dead ca. 2004 Fukushima was only a year ago Japanese nuclear nightmre ?
              • Re: What's you favorite vegetable?

                Fri, April 13, 2012 - 9:32 AM

                Oh StOsher how i love the way you crack me up! Please don't ever change, Luv the way you are!
                But oisobagi/stuffed cucumber kimchee is stuffed with shredded cabbage, carrots and onions, yummy and crunchy!
                It's a bit of work and smells like crap while you make it, but hey it is so worth it, really!

                OiSobaegi (Stuffed Cucumber Kimchi)

                2 lb kirby cucumbers (~ 14-15 small cucumbers)
                1/4 yellow onion shredded or thinly chopped
                4 garlic cloves minced
                1 inch of fresh ginger minced
                1/2 cup shredded carrots
                1/3 cup of shredded cabbage (not nessary)
                6 stems green onions/scallions, cut
                1 bunch chives or garlic green tops, cut
                3-4 table spoons gochugaru (Korean Chili red pepper flakes/powder)
                1 tsp of white sugar
                5 tsp sea salt
                2 tsp fish sauce
                2 tsp salted tiny shrimp

                Wash and dry cucumbers. Cut off the hard tips. Cut the cucumbers in half with a 1/2'' bottom piece intact. Cut them again perpendicular to the first cut – again leaving about 1/2 inch intact. Go for the four-legged look.
                Rub each of cut the cucumbers with salt, which will be about 3 tsp of salt. place them in a large glass bowel, or plastic, but preferable a large pyrex glass bowel. Let them sit for at least 30 minutes weighted by another pyrex bowel on top.

                Add yellow onion, garlic, ginger, red chili flakes and a cup of warm water into another smaller pryex glass bowel, mix to form a paste. Add sugar, salt, fish & shrimp sauce, shredded carrots / cabbage, green onions and garlic tops/chives, mix and set aside and let cool completely.

                Rinse the cucumbers & bowel, don’t over rinse. You just want the excess salt off of the cucumbers and the bowl. Drain well. You can weigh them down again to speed it up. Add a couple of paper towels under the cucumbers to absorb the liquid.

                Separate the cucumber quarters and gently stuff the cucumbers with the paste. Try to use equal portions of stuffing per cucumber. Place the cucumbers to an air tight container, preferably pyrex glass or a plastic container that you don't mind staining.Stack the stuffed cucumbers in rows. You can add 1/2 cup or less of cold water to what is left in the paste stuffing bowel with another 1/2 teaspoon of sea salt, blend well and scrap clean the sides of the bowel. You will need to add the liquid & submerge the cucumbers. Place a sheet of saran wrap on top and squeeze/push down lightly to get all the air out. Cover tightly with a rubber band around the edges or plastic lid.

                Store in a dark corner, like a pantry or cupboard. Let it sit there for the period of a day or so. During the winter 2 days and during the summer 1 day is needed to start the fermentation. Then place in fridge, once chilled serve with rice and munch away!

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