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Old 12-30-2018, 03:43 PM   #21
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Quote:
Originally Posted by CakePoet View Post
Kåldolmar, the cabbage is first lightly cooked to soften, then wrapped around the meat and then brushed with sirap ( Swedish form of golden syrup with no brunt taste), butter and soy and then baked. That is heaven on a plate and I cant eat it cause my belly cant handle that much cabbage.
Do you have a good recipe for kåldolmar? I'm going to guess that my farmor didn't use soy in hers, not back in the 1950s and '60s.
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Old 12-30-2018, 05:11 PM   #22
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There were things I didn't like as a child, but like now, for an obvious reason: back then, they were canned vegetables, or, if they weren't canned, cooked to death! The reason so many people don't like brassicas! Cooking veggies to death was the norm, back then.
Yup. When I was a kid in the sixties, our family ate mostly canned veggies. Then, my mom would cook them into a mushy, flavorless pulp.

I do use canned tomatoes, when I can't get good fresh tomatoes, which is most of the year.

Frozen vegetables are fine, too, for the most part. I generally only use frozen veggies as an ingredient in something like a soup or stew.

BTW, it seems a lot of people don't like Brussels sprouts. I've had Brussels sprouts cooked by talented chefs that have been wonderful. But, they are very unforgiving veggies for cooks. They also need to be paired well on a plate of food. What you eat them with is important, IMO.

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Old 12-30-2018, 05:15 PM   #23
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Amen.

Years ago, I had a friend over for dinner, and served brussel sprouts. He politely put two on his plate. After the first bite, it was "These are brussel sprouts? I've only had them when they smelled like overcooked cabbage!" He became a brussel sprouts fan.

Cauliflower - cut into florets and roast, sprinkle with grated parmesan cheese. Yum!
I agree. The best way to eat cauliflower is roasted. I coat mine with good olive oil, season with salt and pepper, and roast -- usually with other vegetables.

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Old 12-30-2018, 06:03 PM   #24
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I am not a big fan of canned veggies except for French Cut green beans. I only eat them when sautéed in olive oil with garlic, onions and mushrooms. I usually buy my veggies fresh, ( beets, carrots with tops, etc.) beets, and of course potatoes. The rest I buy frozen.

Thank you for the great responses folks. I never thought I would get such a response. Great information. If you show up at my door, no Brussels sprouts.
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Old 12-30-2018, 06:45 PM   #25
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There are few vegetables I don't eat/like. I grew up in a household that "you eat what is put in front of you," but I really like nearly all vegetables.


At an early age I did have some negative responses to some veggies.


I was also, severely allergic to cooked carrots and horseradish. I almost died as an infant from strained carrots. Good thing my father was a doctor and could save me.



At any rate, after years of life, I can now eat anything that includes cooked carrots, such as carrot cake, etc.


Horseradish.....I can do without it and find there are other things to eat.
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Old 12-30-2018, 10:47 PM   #26
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Cauliflower
Beets
Lima beans
Whole chick peas (OK in Hummus)
Kale (by association, never actually had it)
Rhubarb

No doubt there are others I don't recall at the moment.

I do like brussels sprouts.
Beets! I forgot about beets! I won’t even let them be cooked in my home. They taste like dirt, and when they’re cooking they smell even worse!

Mark likes ‘em, but he’s only allowed to cook them when I’m not home.
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Old 12-30-2018, 11:11 PM   #27
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Joel, ya gotta try grated beets and grated fresh horseradish. It's delicious as it clears your sinuses if you add enough horseradish.

There are very few veggies that I don't like. I prefer raw carrots over cooked, but I will eat cooked ones from time to time, if it works in the dish such as pea soup, Bolognese sauce, or fried rice.

For the few veggies that I don't like, my dad taught me to add Worcestershire sauce. It makes any veggie edible, be they overcooked, or not very fresh, or just gross.

Either Worcestershire sauce, or mixing into mashed potatoes with a lot of butter.

Both work well.
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Old 12-30-2018, 11:47 PM   #28
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BT, Worcestershire might work for most vegis, but there is no way it will make khaki coloured peas edible.
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Old 12-31-2018, 12:16 AM   #29
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Lol, no. That's when mashed and butter comes into play. As a substrate.
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Old 12-31-2018, 12:23 AM   #30
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Although, I would be remiss to limit Worcestershire sauce to be a mere crutch for crappy veggies.

It is amazing with fresh tomatoes. Leave your salt shaker on the shelf and bring a small bottle of Worcestershire sauce the next time you venture into your veggie garden when they come to fruition. Like an al fresco Bloody Mary, but better.
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