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Quote from: 1066 on April 01, 2009, 08:46:06
lots of peeps don't like Okra - I love it but it has to be cooked just right, over cook it and its slimy, cook old or unfresh and yuck its all stringy

yep you are so right.

Okra and Asparagus peas are perhaps the only things on my yuk list. But this year I have sown 3 different varieties of Okra and will try my best to find a few good recipes for it (my partner loves it!).

I think there is something wrong with people who don't like swede! Its one of my great favourites.

When I first met my partner she said she hated it (it was nearly the end of our relationship ;) ) but then it turned out she had not tried it since school dinners!  Now we have it mashed with carrot and she loves it (well, getting there).

School dinners have a lot to answer for - I remember the thick skinned, starchy broad beans served up and almost everyone hated them (depending on how hungry we were at the time) - but eaten fresh they are unbeatable.

Quote from: GodfreyRob on April 01, 2009, 09:49:09
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School dinners have a lot to answer for - I remember the thick skinned, starchy broad beans served up and almost everyone hated them (depending on how hungry we were at the time) - but eaten fresh they are unbeatable.

I rather agree.  One school I attended (we're talking about the 1950s) served mangel wurzel as a root veg, although they called it swede.  It wasn't unpleasant in taste, but very fibrous.  It made me shy of swede for many years after.

Cucumbers - I cannot stand them but the rest of the family love them especially the Crystal Apple ones so there are four plants for the greenhouse

Okra, broad beans (though I am assured that young ones are lovely so I might try growing a couple of plants), and I remember having stringy runner beans pickled in salt as a kid, which were vile.

Last time we had Jerusalem Artichokes I thought I was going to die... I have never felt such pain. The gas released upon digestion simply can't get out of either end quickly enough. So it goes for the other option, through the side of your stomach.

Other than that, I think most veg have their place...

i can't stand sprouts or beetroot ,can't even go into a house where they have been cooking them, allthough i do grow lots of beets for my dad to pickle for the family 8)


joe

QuoteLast time we had Jerusalem Artichokes I thought I was going to die...

Years ago some friends lived opposite a supermarket that had veg deliveries in the early hours. As struggling students they would get up early and avail themselves of the wares that were left outside on the pavement. One day they had a glut of sprouts, and we made a sprout curry. Onions, curry powder, sprouts and tomato puree. 

It had the same effect.. felt like I needed a vet to come and do that procedure they do on inflated sheep.

I've never liked advocados much.  Will eat them at a push but find them rather mushy and tasteless!  Kids thought the same too when I read it was great stuff to puree for baby food - REJECTED  ::) :P :P.
Good job they are not a UK grown staple ;D.

boiled cabbage and brussel sprouts.. vile.

Sprout Curry???? lunacy... interesting concept though.

Chard - looks lovely but tastes of nothing

 

It had the same effect.. felt like I needed a vet to come and do that procedure they do on inflated sheep.
[/quote]


What do they do to inflated sheep?

What do they do to inflated sheep?

;) ;) ;D ;D ;D ;D ;D ;D ;D ;D ;D

I thought that only happened in wales, or have i led a sheltered life?

Bus shelters, air raid shelters, bike sheds... (showing my age with the middle one!)  :-X

Celery and stringy runner beans.

oh i forgot Asparagus peas bluck

lbb

tinned ones, apart from sweetcorn.

I like every single veg I have ever tasted but potatos and young broad beans are my favourite.

I think people usually don't like a veg because of childhood experiences of bad cooking.

I think that's very true. Most veg are fine if they're not grossly overboiled in the traditional English fashion!

I mean whats worse than a smelly soggy grey green school brussel sprouts. The ones I cook are firm, bright green and smell and taste sweet and nutty.

Its like saying you dont like steak because you've tasted square slice sausage.