Friday, September 25, 2009

Cruciferous Vegetables

I just need to get this off my chest: What's with broccoflower? And more to the point, why is it that Japanese restaurants insist on hiding it in their vegetable tempura? I bite into something that looks like a nice, tasty piece of tempura broccoli, and it turns out to be a disgusting, green cauliflower.

Is broccoflower just some sort of attempt to woo people who won't eat disgusting cauliflower by making it look like some kind of tasty green vegetable?

Yuck. I know cauliflower is supposed to be good for you, so I assume broccoflower is, too. But really: yuck.

3 comments:

Laura E. Goodin said...

Regarding the cruciferous veggies: see http://blogs.kqed.org/bayareabites/2009/10/29/cruciferae-the-scary-vegetables/
(from a site called, in an odd coincidence, Bay Area Bites).

Chard said...

Well, that was odd. But I don't see how making cauliflower purple makes it any less disgusting, even to a kid. I don't see most of them flocking to eat eggplant....

Laura E. Goodin said...

But once you *peel* the eggplant -- or indeed, merely cook it -- it ceases to be purple and becomes the most loathesome color any foodstuff ever possessed or acquired. Not that that stops me eating it. I made a fabulous eggplant parmagiana the other week. Mmmm....