What vegetable makes you shudder when you hear its name?

2015-09-13T15:49:37-04:00

When I was growing up my parents were British and I was introduced to British peas, green beans, lettuce, carrots and the wonderful potato which I enjoyed. I also was subjected to Brussel sprouts, asparagus, broccoli and cauliflower which I did not enjoy and sometimes employed ruses to dispose of the foods I did not like :-)
After I joined the Army I was introduced to southern greens and European vegetables when I was stationed in Germany. I learned to like some of the vegetables I initially hated but some vegetables make me shudder to think about.
I have one son who at age 24 still avoids vegetables and has been known to send food back because vegetables have interacted with the food - undetectable to most mortals :-)
FYI SFC Jim Ruether SPC Terry PageMSG Joseph ChristofaroCpl Samuel Pope Sr Cpl Mark A. Morris PO1 Howard Barnes Lt Col Scott Shuttleworth SPC Matt Ovaska Sgt Christopher Jackson MSG Greg KellySPC Doug BoltonSPC Paul C.CWO4 Terrence Clark CPL Ronald Keyes Jr LTC Joe Anderson CDR Private RallyPoint Member SrA Ronald Moore SGT John PodlaskiPo1 Robert Payne

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Response by SGT Forrest Stewart made Sep 13 at 2015 3:50 PM

2015-09-13T15:50:49-04:00

Pickled beets, cranberries...

Response by LTC Stephen F. made Sep 13 at 2015 3:51 PM

2015-09-13T15:51:33-04:00

The one vegetable which still makes me shudder at the mere thought of it is the Brussels Sprout. Others can disagree with my digestion; but, only the Brussel Sprout repels me:-)

Response by SSgt Alex Robinson made Sep 13 at 2015 3:51 PM

2015-09-13T15:51:48-04:00

I don't like rutabaga...

Response by SSG Leo Bell made Sep 13 at 2015 3:52 PM

2015-09-13T15:52:42-04:00

Brussels spouts are by far one of the worst but I don't not like beets either.

Response by CPT Private RallyPoint Member made Sep 13 at 2015 4:00 PM

2015-09-13T16:00:21-04:00

LTC Stephen F. None. I love my veggies!

Response by Capt Seid Waddell made Sep 13 at 2015 4:00 PM

2015-09-13T16:00:53-04:00

Okra

Response by SSgt Terry P. made Sep 13 at 2015 4:14 PM

2015-09-13T16:14:18-04:00

None make me shudder,having a salad now.I love vegetables .

Response by PO2 Steven Erickson made Sep 13 at 2015 4:33 PM

2015-09-13T16:33:50-04:00

Martian Heads... ucky!

Response by SSgt Ed Lewandowski made Sep 13 at 2015 4:50 PM

2015-09-13T16:50:33-04:00

beets and cooked spinach

Response by SGT Private RallyPoint Member made Sep 13 at 2015 4:58 PM

2015-09-13T16:58:14-04:00

I like spinach, asparagus, all beans, except those nasty Lima beans and I like green salads, and broccoli with cheese sauce.

Response by SGT Robert Hawks made Sep 13 at 2015 5:12 PM

2015-09-13T17:12:44-04:00

Broccoli and Lima beans

Response by SGT Robert Hawks made Sep 13 at 2015 5:13 PM

2015-09-13T17:13:58-04:00

He's an a$$hole

Response by Sgt Kelli Mays made Sep 13 at 2015 5:50 PM

2015-09-13T17:50:34-04:00

Definitely the one that is pictured here. LOL....along with Peas...black eyed peas, collards, turnips and those baby corn things...yuk...Love corn. Love corn on the cob...used to not like canned corn, but eat it now...but those little miniature baby corns...yuk!

Response by Cpl Private RallyPoint Member made Sep 13 at 2015 7:22 PM

2015-09-13T19:22:48-04:00

I like spinach but I do not like collard greens or egg plant or boiled squash or asparagus. Veggies must be fresh and steamed is the best way to go, just say no to canned veggies...

Response by PO1 John Miller made Sep 14 at 2015 4:02 AM

2015-09-14T04:02:18-04:00

Surprisingly there are no vegetables I don't like!

Response by SSG Michael Hathaway made Sep 14 at 2015 5:56 AM

2015-09-14T05:56:46-04:00

I love vegetables, and used to snack on them more than anything else (when I lived with my parents). But since moving out many, many years ago, I have found myself eating less veggies since they are so expensive compared to processed goods. Growing up, I loved broccolli and green peppers; but my parents could never get me to eat brussel sprouts, squash, or zuchini

Response by PO1 Private RallyPoint Member made Sep 14 at 2015 8:50 AM

2015-09-14T08:50:04-04:00

I can't stand sweet potatoes so much so that I won't even make my kids eat them! lol However, all of the other listed items are already a part of my life in one form or 'nother.

Response by MAJ Private RallyPoint Member made Sep 14 at 2015 8:55 AM

2015-09-14T08:55:04-04:00

I don't think I want to know what VeggieTales are.

Response by SFC Private RallyPoint Member made Sep 14 at 2015 9:05 AM

2015-09-14T09:05:52-04:00

majorly gross!!

Response by SGT Private RallyPoint Member made Sep 14 at 2015 8:09 PM

2015-09-14T20:09:58-04:00

Response by COL Mikel J. Burroughs made Sep 15 at 2015 8:23 AM

2015-09-15T08:23:52-04:00

LTC Stephen F. Green peas to this day still make me gag! LOL! It is what it is!

Response by SCPO David Lockwood made Sep 15 at 2015 3:45 PM

2015-09-15T15:45:08-04:00

Of course Brusels Sprouts! LOL!

Response by PO1 John Miller made Sep 17 at 2015 11:24 AM

2015-09-17T11:24:51-04:00

I think the main reason I don't mind any vegetables is because when I was a kid I always had to eat my veggies. It got to the point where my Mom let me put ketchup on them. So long as I ate them she didn't care!

Response by SPC Margaret Higgins made Jul 23 at 2018 1:28 AM

2018-07-23T01:28:29-04:00

I won't HAVE VeggieTales without a ton of mayonnaise or without a ton of dressing. In other words, mayonnaise/dressing with my VeggieTales!?! ;-)

Response by SPC Margaret Higgins made Jul 23 at 2018 1:34 AM

2018-07-23T01:34:13-04:00

I LOVE VEGETABLES IN SALADS!

Response by CPL Dave Hoover made Jul 23 at 2018 2:28 AM

2018-07-23T02:28:40-04:00

LTC Stephen F. Brussel Sprouts are the reason why cheese sauce was created.

Response by SGT David A. 'Cowboy' Groth made Jul 23 at 2018 5:40 AM

2018-07-23T05:40:19-04:00

Really none of the vegetables bother me, only certain types of jams and forms of apple sauce.

Response by SSgt Boyd Herrst made Jul 23 at 2018 7:07 AM

2018-07-23T07:07:01-04:00

Hot Brussels sprouts w/ bacon, onions and chipped garlic salad. ;
Cook sprouts to half done state and add prechipped fresh cooked bacon and add onions and garlic and turn the fire back up.. add shot or 2 of basaltic vinegar mixed with cider vinegar (about 3 shot glasses and some light olive oil (about 3 shot glasses add to where you want..
simmer for a few minutes..

Response by Maj Marty Hogan made Jul 23 at 2018 8:34 AM

2018-07-23T08:34:41-04:00

Brussel sprouts- anything that smells like a fart while it is cooking can't be good

Response by CW2 Max Dolan made Jul 23 at 2018 10:36 AM

2018-07-23T10:36:03-04:00

rutabaga...Can't stand it! I love all of the smelly stuff, though!

Response by PO1 Tony Holland made Jul 23 at 2018 11:36 AM

2018-07-23T11:36:50-04:00

Boiled okra --- slimy

Response by SPC Nathan Freeman made Jul 23 at 2018 11:57 AM

2018-07-23T11:57:08-04:00

Lima beans. I have yet to meet a person who can say with a straight face that they like Lima beans. A diet of Lima beans is more torturous than water boarding could ever be.

Response by CPT Private RallyPoint Member made Jul 23 at 2018 12:58 PM

2018-07-23T12:58:12-04:00

Ditto on Brussels sprouts and any raw meat or fish. I have seen several people infected with abdominal parasites and some died. That's a heavy price to pay for a preparation decision or to be stylish.

Response by MAJ Ken Landgren made Jul 23 at 2018 2:39 PM

2018-07-23T14:39:26-04:00

Bitter squash.

Response by SrA Private RallyPoint Member made Jul 23 at 2018 3:56 PM

2018-07-23T15:56:11-04:00

Beets are always nasty

Response by SGT Private RallyPoint Member made Jul 23 at 2018 4:49 PM

2018-07-23T16:49:59-04:00

When I was growing up in the 60's we grew what ever we ate. No one really sold vegetables you just grew them, and your cow's, pig's, chickens, and what ever you caught in the jungles or water.
My grandfather always said, "You hungry eat, or get off the table", there was a time and place for anything you did. I use to enjoy him showing me and talking about what he grew, and appreciated to eat it.
When I eat certain vegetables, I sit back and in mind, and be in the gardens of my grandfather working with him, taking care of what we grew so many years ago.
Now being older when I look at the vegetables on my plate, I don't really see the food, I see the man and his family planting, the pickers bringing in the harvest, the sweat and the talk, I hear the machinery, smell the clear air, and most of all, the happiness on my grandfather's face to provide for his family.

Response by SSgt Boyd Herrst made Jul 23 at 2018 4:54 PM

2018-07-23T16:54:52-04:00

Beets not a fave.... I
Know there supposed to be good for a person.. so I eat a few.. Mom would put a few on the plate... Dad would say there’s plenty more where those came from... give him some more Mom!... so she gave some more.. “oh thanks,, how about the rest of the family?”...

Response by CWO3 Dennis M. made Jul 23 at 2018 5:13 PM

2018-07-23T17:13:19-04:00

LTC Stephen F. Hands down, it is cooked spinach! I know, I am a sailor, but do I look like POPEYE? So Slimey.....I would eat a worm before I would eat cooked Spinach. But, put Fresh Baby spinach in a salad, and I love it all day long!

Response by CPT Jack Durish made Jul 23 at 2018 5:37 PM

2018-07-23T17:37:19-04:00

Why are Brussels Sprouts even on this list, especially misspelled. I love them. Now, if you want something gross, go to the okra. Not bad in itself but it'll gag ya if not prepared correctly.

Response by Lt Col Scott Shuttleworth made Jul 23 at 2018 5:42 PM

2018-07-23T17:42:05-04:00

None...I love pretty much all vegetables and I have eaten some in remote places and just didn't ask!!!

Response by SGT Jim Arnold made Jul 23 at 2018 6:58 PM

2018-07-23T18:58:03-04:00

Brussels sprouts are the only vegetable I have a hard time eating

Response by SGT Jim Arnold made Jul 23 at 2018 7:34 PM

2018-07-23T19:34:21-04:00

one time I used a crock-pot to cook my meal. I cleaned out the fridge and everything went into the pot including Brussel sprouts. after it was done cooking I tried a bowl of of it. It was so foul I couldn't eat it. I tried to give it to the dog which she never turns down "human food" She turned her nose up at it and never looked back.

Response by Capt Jeff S. made Jul 23 at 2018 8:16 PM

2018-07-23T20:16:29-04:00

D - None of the above! I like veggies.

That said, the only vegetables that make me shudder when I hear their names are Barack Obama, Valerie Jarrett, Chuck Schumer, Nancy Pelosi, Hillary Snodgrass Clinton, Maxine Waters, Sheila Jackson Lee, Cory Booker, Hank Johnson, Al Sharpton, etc. It’s hard to believe that anyone with a pulse can stomach them!!!

Response by SFC Private RallyPoint Member made Jul 23 at 2018 8:42 PM

2018-07-23T20:42:55-04:00

At first cauliflower but I recently tried fried cauliflower and it was ok.

Response by LT Brad McInnis made Jul 23 at 2018 9:51 PM

2018-07-23T21:51:53-04:00

Canned green beans....

Response by SFC Greg Bruorton made Jul 23 at 2018 10:03 PM

2018-07-23T22:03:27-04:00

I never cared for spinach.

Response by SFC(P) John McLaughlin made Jul 23 at 2018 10:29 PM

2018-07-23T22:29:17-04:00

Olives. Can’t stand the taste

Response by SGT Philip Roncari made Jul 23 at 2018 10:59 PM

2018-07-23T22:59:27-04:00

C ration Ham and Limas I know that’s not technically a vegetable but since my last encounter with that combo I’ve never been able to be on the same room with that bean!

Response by Maj John Bell made Jul 23 at 2018 10:59 PM

2018-07-23T22:59:32-04:00

Okra, Brussel Sprouts, Cooked Spinach (love raw spinach), Beets

Response by LTC Private RallyPoint Member made Jul 24 at 2018 9:03 AM

2018-07-24T09:03:55-04:00

lima beans...

Response by Sgt Kelli Mays made Jul 24 at 2018 7:22 PM

2018-07-24T19:22:43-04:00

Brussel Sprouts, peas, okra, collard greens

Response by SSgt Brian Brakke made Jul 25 at 2018 3:52 AM

2018-07-25T03:52:11-04:00

Anything green... In school, I was a master at putting all my green veggies in my milk carton.. :)

Response by Maj Robert Thornton made Jul 25 at 2018 4:49 AM

2018-07-25T04:49:50-04:00

I like spinach, but not kale, collards, mustard greens, etc. Cannot stomach brussel sprouts.

Response by CPT Scott Sharon made Jul 25 at 2018 9:38 AM

2018-07-25T09:38:42-04:00

None!

Response by SSgt Terry P. made Jul 26 at 2018 10:05 AM

2018-07-26T10:05:58-04:00

LTC Stephen F. I responded to your original post 3 years ago,but would like to add --i love the vegetable in the picture(Brussel sprouts) one of my favorites.

Response by PO3 Phyllis Maynard made Jul 29 at 2018 9:59 PM

2018-07-29T21:59:01-04:00

I run from radishes.

Response by SPC Joshua Brumley made Aug 3 at 2018 11:18 AM

2018-08-03T11:18:20-04:00

Zucchini. The taste and texture still gives me a full-body shudder.

Response by SSG Private RallyPoint Member made Aug 3 at 2018 9:48 PM

2018-08-03T21:48:41-04:00

Cucumber. Just the smell makes me nauseous

Response by PO1 H Gene Lawrence made Aug 4 at 2018 10:41 AM

2018-08-04T10:41:36-04:00

I have never been able to eat Brussels sprouts. I love all kinds of cabbage preparations, including kimchi.

Response by Sgt Randy Wilber made Aug 7 at 2018 10:10 PM

2018-08-07T22:10:46-04:00

Okra

Response by SFC Dagmar Riley made Aug 20 at 2018 3:25 AM

2018-08-20T03:25:56-04:00

As long as they prepared right, I really don’t have a problem with vegetables; love them all.

Response by SPC James Harsh made Sep 6 at 2018 4:58 PM

2018-09-06T16:58:58-04:00

I hated zucchini until i had the bread, now like squash...

Response by SSgt Boyd Herrst made Sep 6 at 2018 6:00 PM

2018-09-06T18:00:19-04:00

I had seen a demonstration for some chef cookware at a mall and the demonstrator
had some fresh cleaned peas and fresh radishes she left a little green on top, halved the radishes and cleaned up . The
Root hair cut off any possible bad spots..
some fresh garlic toes that she had sliced thin... not much maybe two small toes or a medium one.. a little red onion, julienne sliced.. a couple pats of butter added in after veg’s were about a third done. When half done, remove from heat and served al dente.. her sautoir, a 12” diameter size,
No silverstone coating.. restaurant style
pans.. Some items are done best in these so the product can get a coating .. (in a silver stone pan takes longer). These pans are best for deglazing .. ..
I had noticed when passing through the U.K; England.. that food was not seasoned much.. kind of on the bland side.. I thought different neighborhoods had their own way.. I was partially correct
I noticed in some that the same type items were seasoned differently than others.. that was a given.. I only got to about 3 areas.. We got final orders and headed for our destination .. I was hoping to find a fourth area to try. Never got back to England to find out.. On way back
We came back through Scotland but were only there 3 hours.. and sat in a hangar and watched it rain .. some ladies came and set up some a couple tables and brought us barley soup and meat and rolls I made a good size sandwich and saved half for the flight back.. We landed at Labrador(Goose Bay).. .Food was much better.. early morn, so must of been breakfast.. We had 2 hours at Labrador.. it was my 3rd time through.
A civilian cook that was there when I had gone through the 1st time.. (i was in Reserves then)was there.. We were able to converse a few minutes.. he went in back and brought out a bag of some goodies which I shared.. there was more than I could eat myself.. can. Bacon, some rolls, some cheese.. . “Hey Herrst, where you get the contraband?!”... I had enough for 6 sandwiches so they all got halved, took care of the12 of us. The loadmaster said we were fortunate to not have Customs shake us down leaving...
over sandwiches? They be gone by the time we got home.. I did also get a couple pull over shirts with the name of the Scottish Base we stopped at. They had a store in that hangar.. I kept them in the drawer for a few months.. and took them home on leave.. I found it was some secret behind us landing at that base.. So I didn’t get to wear the shirts at Langley..
A few people at home knew where the base was... One of the guys wanted to buy one of them... I kinda leaked I had 2 of them.. I had to tell him no.. I wore it quite a lot . I alternated then. I still wore them out .. I cut the pockets off that had the Squadron insignia on them.. I had some plain shirts with no pockets to sew the pockets on to. ..

Response by TSgt Joe C. made Sep 6 at 2018 9:11 PM

2018-09-06T21:11:36-04:00

Lima beans for me LTC Stephen F.

Response by SCPO Morris Ramsey made Sep 6 at 2018 9:30 PM

2018-09-06T21:30:11-04:00

No brussel sprouts, no turnips, and no rutabaga

Response by SFC Private RallyPoint Member made Sep 6 at 2018 9:32 PM

2018-09-06T21:32:46-04:00

Until several years ago, it was broccoli

Response by SPC Margaret Higgins made Sep 7 at 2018 12:01 AM

2018-09-07T00:01:25-04:00

I just don't really like vegetables: Unless they are in a salad, or Unless I can eat them with a dip. LTC Stephen F.

Response by SGT David A. 'Cowboy' Groth made Sep 7 at 2018 5:44 AM

2018-09-07T05:44:37-04:00

Have no problem with any vegetables, as long as I have something to add flavor to them. Broccoli and cauliflower with cheese is great.

Response by MAJ Raymond Haynes made Sep 7 at 2018 7:38 AM

2018-09-07T07:38:19-04:00

Jim Brady

Response by SCPO Jason McLaughlin made Sep 7 at 2018 8:50 AM

2018-09-07T08:50:17-04:00

Okra, disgusting pods full of snot....

Response by SSgt Boyd Herrst made Sep 7 at 2018 9:09 AM

2018-09-07T09:09:41-04:00

I know fresh tomatoes from your garden are near the end of the line...as long as the good weather holds true we can keep enjoying them.. Here’s a good party sandwich.:
A variety of breads... some come in Specialty loaf size : 1” x1”x1”x1”.. or you can just cut after making the sandwich.

Cukes, peeked n sliced and rinsed. Shave
On mandolin if you have one.. if not use veggie peeler. Have s bowl of ice water with a few pieces of kosher salt. This will keep cold and on crisp side .
Red onion.. again use mandolin, mix half batch with half amount of cucumbers in second bowl.
Tomatoes (you want firm so they will slice nice on mandolin.
Large curd cottage cheese; (by some that is close to end of sale/use date. Let set in frig. Testing daily. When it has a nice slight piquant, it’s ready)lay out some tight knit cheese cloth (1’ square ).
Pile some cottage cheese in middle.. not too much but enough to bring corners together and grab at top of pile of cottage cheese.. have your bowl ready! Over the bowl holding the neck tight, twist as tight as you can .. have a small rubber band or twist-tie to put at top of ball(base of neck)
Set so the ball is half out of bowl so there is room for milk from cot chse to sit in bottom. After about a day of draining cheese will be ready. You now have home made ricotta cheese..
Another option: if you have what a lot of chef’s and food pro’s call a boat motor or if you have most of milk squeezed out and you want to make sure you have a creamy texture . Do in short bursts.. you don’t want a. Liquid, you want so you can spread on bread or even water crackers..

Response by SSgt Terry P. made Feb 6 at 2019 9:23 PM

2019-02-06T21:23:54-05:00

LTC Stephen F. Finally found a vegetable i don't like-- Fennel,can't stand the licorice taste.

Response by PO1 William "Chip" Nagel made Feb 6 at 2019 10:17 PM

2019-02-06T22:17:40-05:00

Durian! Maybe Some Day but I have Yet to Add Durian and Balut to My Repertoire I will Kill for Good Squid Sushi!

Response by SGT Private RallyPoint Member made Feb 7 at 2019 6:54 PM

2019-02-07T18:54:27-05:00

Squash. Step-mother served in some form with. every. meal. Cooked and in a casserole, not so bad. Raw and in a salad - oh, no. Please. Just no.

However, on brussel sprouts - I don't know why nobody knows how to cook them, but they don't have be terrible. My step-mother cooked them so that they didn't have the bitter, hostile, militant flavor that they often have. This may sound like science fiction, but brussel sprouts can actually be good if prepared in certain way.

Further to that, sauerkraut can be made less militant by adding black pepper.

Now, to a vegetable I always liked - fried okra.

Response by SMSgt Tom Burns made Feb 10 at 2019 7:21 PM

2019-02-10T19:21:45-05:00

Really Dislike Zucchini and Lima Beans.

Response by PVT Mark Zehner made Feb 11 at 2019 8:19 AM

2019-02-11T08:19:27-05:00

Beans can't stand thrm

Response by LTC Jeff Shearer made Feb 11 at 2019 1:08 PM

2019-02-11T13:08:28-05:00

being from the deep South I will tell you there is no vegetable that can't be made not only eatable but damn tasty if it is fried. Now just dipping it in hot oil is not the only thing, you must know how to season it as well. hahaha

Response by PO1 H Gene Lawrence made Feb 11 at 2019 1:51 PM

2019-02-11T13:51:30-05:00

I grew up disliking Brussel sprouts and well into my late adult life. I tried them fried the other day and was pleasantly surprised that they tasted very good. Now while a young man in the Navy and stationed in Jacksonville, FL I had the encounter with okra. Oh, my the disgusting words I can come up with describing these things. I have not found a recipe involving okra that I can stomach. Sorry.

Response by SCPO Morris Ramsey made Feb 11 at 2019 2:49 PM

2019-02-11T14:49:19-05:00

Cooked turnips

Response by Maj Robert Thornton made Feb 11 at 2019 8:26 PM

2019-02-11T20:26:35-05:00

Asparagus!

Response by LTC John Griscom made Feb 12 at 2019 9:41 AM

2019-02-12T09:41:26-05:00

Boiled okra.

Response by MAJ Private RallyPoint Member made Feb 12 at 2019 9:45 AM

2019-02-12T09:45:44-05:00

Beets. I think those were the only things that didn't get eaten in Ranger school. And we were starving and would have eaten pretty much anything. That doesn't speak well for the beet.

Response by Alan K. made Feb 12 at 2019 7:09 PM

2019-02-12T19:09:04-05:00

Brussel sprouts immediately jump to mind but I have been thinking of a nicely "Seasoned" batter recipe and deep frying them....? LTC Jeff Shearer

Response by SPC Gary Welch made Feb 12 at 2019 7:12 PM

2019-02-12T19:12:02-05:00

I like all veggies but I can't stand bananas the very smell makes me gag

Response by CWO3 Private RallyPoint Member made Mar 5 at 2019 1:38 PM

2019-03-05T13:38:56-05:00

lima beans

Response by PO3 Lynn Spalding made Mar 5 at 2019 4:32 PM

2019-03-05T16:32:31-05:00

Sorry folks I'll eat just about any vegetable.

Response by Sgt David G Duchesneau made Mar 6 at 2019 3:36 PM

2019-03-06T15:36:46-05:00

I really hated these C-Rats , Beans and motherf#uk$r#. Give me a can of pound cake and peaches any day!

Response by SSG William Jones made Mar 9 at 2019 5:57 PM

2019-03-09T17:57:36-05:00

None. Wish I had a big pot of homemade vegetable soup now!!!

Response by LTC Stephen F. made Oct 13 at 2021 4:00 AM

2021-10-13T04:00:59-04:00

When I was a child I shuddered at Brussel Sprouts, cauliflower and some exotic vegetables. Now I appreciate asparagus, broccoli and cauliflower. However Rutabaga stll makes me shudder :-)

FYI 1st Lt Padre Dave Poedel 1SG Jason Hastings MGySgt Private RallyPoint Member 1LT Voyle Smith GySgt Jack Wallace SFC Ralph E Kelley CPT Private RallyPoint Member MSG Private RallyPoint Member SSgt Kelly D. COL Kelly Zachgo CPO Arthur Weinberger COL Lisandro Murphy MSgt Dale Johnson SSG Derrick Iozzio CPT Gurinder (Gene) Rana SSG Edward Tilton PFC David Foster SSG Michael Noll MAJ Dale E. Wilson, Ph.D. MAJ Ken Landgren

Response by 1LT Voyle Smith made Oct 13 at 2021 8:50 AM

2021-10-13T08:50:46-04:00

I actually enjoy Brussels sprouts that have been prepared by my missus. She halves them then places them cut-side down in a cast iron skillet in a thin coating of oil;
then she browns them and covers them with water, cooks them for just a moment and serves them with a sauce made with balsamic vinegar. Here’s her recipe for Honey Balsamic Glazed Brussels Sprouts:
1 lb Brussels Sprouts, cleaned and halved
2 Tbsp EvOO
1/2 cup balsamic vinegar
2 Tbsp honey
1 Tbsp Dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook I disturbed 3 to 4 minutes until golden on the bottom. Add 1/4 cup of water and cover. Let Brussels sprouts steam until tender, 3 minutes.
If the skillet seems dry, add more water a Tbsp at a time.
Remove sprouts from skillet and set aside in a plate. Add vinegar, hone, mustard and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to skillet and toss to coat, heat through 2 to 3 more minutes. Season with salt and pepper and serve immediately. Prepared that way, those little sucks are delish! We like them with grilled steaks, twice-baked spuds and a mixed green salad.
As for beans: I don’t like green beans or Lima beans

Response by SSG Private RallyPoint Member made Oct 13 at 2021 1:06 PM

2021-10-13T13:06:04-04:00

Artichoke. It's a friggin' thistle.
Gross

Response by PFC David Foster made Nov 14 at 2021 6:15 AM

2021-11-14T06:15:34-05:00

Okra - I don't eat slimly things.