Celery; it tastes like funky plastic.The top does, but it gets better the further down you go. Below the point where it branches, that weird bitterness is barely perceptible, and at the bottom where it gets pale and thick, and especially the base that the stalks branch off of are the best parts.
Then again, I think corn and possibly green beans are (or all beans?), too?Biologically speaking, if it has seeds, its a fruit, if it is seeds, it's grain, and if neither, it's a vegetable, afaik. The grains distinction may not hold up to scrutiny.
Biologically speaking, if it has seeds, its a fruit, if it is seeds, it's grain, and if neither, it's a vegetable, afaik. The grains distinction may not hold up to scrutiny.
least favorite: Brussels sprouts, can still remember not liking them when I was youngerMost people who don't like Brussels sprouts don't like it because their parents overcooked them, which releases the sulfur compounds and makes them smell and taste terrible.
mushroomsI don't mind 'em. They have to be minced enough. Good in stir-fry and habachi, though.
I don't mind 'em. They have to be minced enough. Good in stir-fry and habachi, though.Minced mushrooms practically disappear when cooked.