- cross-posted to:
- nonpolitical_memes@lemmy.ml
- cross-posted to:
- nonpolitical_memes@lemmy.ml
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The nightshade family also gives us a lot of important vegetables. Potatoes, tomatoes, and peppers being the most common but others as well.
And then there’s Brassica oleracea, where it’s not even a family, but one single species that brings us a heap of classic veggies including cabbage, broccoli, cauliflower, kale, Brussels sprouts, and gai lan. If you expand to its family you can add turnip, bok choy, radish, wasabi, as well as the majority of source vegetables in the eponymous “vegetable oil”.
So that’s why some vegetables sometimes have that wasabi taste to them.
Allium family also make the world nicer, even those for the kitchen have nice flowers if planted.
Wow!! Do they grow that spherical or are those groomed??
Either way, beautiful!!
They grow mostly spherical, but depending of the species of ornamental allium. Also a normal onion has a beautifull flower if you plant it.
Onion
Garlic
I once had a coworker who just took a bite out of a raw onion right in front of me. They were completely unfazed, like it was an apple or something. I’m still a little emotionally scarred.
My grandfather used to eat vidalia onions like apples. They’re pretty sweet & mild.
Was he Eastern European?
No, I don’t think so. He was a younger guy from the southern US, if I remember correctly. Is that something east europeans do on the regular??
Southern guy probably was eating a Vidalia onion. The soil is low in sulfur, I believe, and has a more neutral acidity, so the onion is pretty uniquely sweet. I heard one older southerner call them dirt apples.
Do you happen to work at a mid-sized paper company?
No, that was a potato… or a beet.
When someone says they hate onions you know they are the most boring person ever.
I don’t mind the flavor, but the texture mixes well with absolutely nothing.
Cooked onions, I suppose I’d agree. They’re just kinda mushy. Raw onions on the other hand have a great crunchy texture to me.
Thick sliced raw onion rings on burgers fluffs the whole thing up a bit and adds some airy crunch.
They add a nice crunchy texture to Greek salad as well.
Cut into lengthwise strips, they’re similarly fun in stir-fry if you don’t cook them too long.
Diced on top of a tostada or taco or bagel with cream cheese and lox, they add a little crunchy something but admittedly this could be also be achieved with pretty much anything not-squishy.
This is awesome. lol. I never once thought of adding air to my burgers. If I want crunch I’d add some bacon or even curly fries
Haha yeah, bacon always wins. Potato chips on a sandwich are nice for that same kinda fluffy crunch layer.
