Science Memes

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Zero to Hero (mander.xyz)

submitted 1 week ago by [email protected] to c/[email protected]

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[–] [email protected] 16 points 1 week ago (28 children)

A recent survey (n=1) has come to the following conclusions regarding goodness of members of the Brassica family:

broccoli: 5/5. Godly. Fry in pan on very high heat, severly searing the outside, but keeping the inside crisp.
savoy: 4.5/5. Very versatile. Easy to grow yourself. Smells amazing.
kale: 4.5/5. Must have in winter.
green cabbage: 4.5/5. Cheers from Sauerkraut country!
turnip: 3/5. Alright. Sometimes nice to have. Great raw with dip.
cauliflower: 2/5. Tastes like nothing. Only this high up because my ~~control group~~ girlfriend loves it.
Brussel sprouts: 0.5/5. Technically edible.
Broccoli, cooked: warcrime.

[–] [email protected] 4 points 1 week ago (1 children)

Boiled broccoli can be heaven with some salt (and if it's still crunchy on the inside)

regardless, got some savoy recommendations? I only know German Rahmwirsing

[–] [email protected] 2 points 1 week ago (1 children)

I've recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie

And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).

[–] [email protected] 1 points 1 week ago (1 children)

Damn thanks. For the carbonara do you fry the leaves crispy?

[–] [email protected] 2 points 1 week ago

Not completely, but yes. But in pan with some oil and fry them, as you'd do with the Gunciale

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