- cross-posted to:
- nonpolitical_memes@lemmy.ml
- cross-posted to:
- nonpolitical_memes@lemmy.ml
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The nightshade family also gives us a lot of important vegetables. Potatoes, tomatoes, and peppers being the most common but others as well.
And then there’s Brassica oleracea, where it’s not even a family, but one single species that brings us a heap of classic veggies including cabbage, broccoli, cauliflower, kale, Brussels sprouts, and gai lan. If you expand to its family you can add turnip, bok choy, radish, wasabi, as well as the majority of source vegetables in the eponymous “vegetable oil”.
Are you saying a vegetable fried this rice?
That’s an existential crisis I’ve had after starting to eat vegan. Suddenly everything in your cupboard is a plant, with the exception of salt and sometimes mushrooms.
It’s just like: I’ll now eat this noodle-shaped plant with this pureed plant and this protein-rich plant and I’ll also throw in some tasty plant shreds. Maybe I should also have some plant leaves with a dressing out of plant oil, fermented plant juice and this plant seed paste.
But then I realized that meat, eggs, cheese, milk, and even mushrooms, they’re all just processed/digested plants, too. So, there’s only plants and salt. Which really didn’t make the existential crisis any better, but at least we’re all in it together. 🙃
All beings, including us, are descendants of the first single-celled being that appeared on Earth billions of years ago. We share 75% of our DNA with a potato (some people which I know, even more)
So that’s why some vegetables sometimes have that wasabi taste to them.
And Cavolo Romano!
Don’t forget the brassicas too
I love all those vegetables but if I had to give up allium or nightshades, I’d give up nightshades.
I love garlic as much as the next guy, but I don’t think I could imagine food without potatoes
Tobacco is also in this family
When someone says they hate onions you know they are the most boring person ever.
Did you know some people are allergic to onions? Very sad.
That would suck. Sad sad life without the Allum family
Not allergic, but the very thought of onions (and garlic) in pregnancy made me feel sick. Smelling them or seeing them cooked (with their translucent little stripes) would have me heaving. All the foods I love have onions and garlic in. It was awful.
I like the taste of onions, but I hate the structure of them cooked. EDIT: and yeah, I am pretty boring.
Dice or mince them as fine as possible. They will just fade into nothing
Nothing but flavor 😎
Lies. This only results in more disgusting crunching
I hate onions
Me too. Gives you the farts and they taste like copper. My mum used to put it in everything and i always disliked it. Since cook at home i never use them in and never will.
i hate onions because of their texture in the food. i want food that has the added taste of onions without the onions, or just have them be very small.
I love all onions. Except red ones. Fuck 'em.
Imagine a more boring person than somebody who judges people because of what plants they do or don’t like eating
I like onions, but the texture can be a big problem for me, depending on the day. Doesn’t matter how it’s prepared: raw, sauteed, cooked, cooked within an inch of its life, does not make a difference
I once had a coworker who just took a bite out of a raw onion right in front of me. They were completely unfazed, like it was an apple or something. I’m still a little emotionally scarred.
Do you happen to work at a mid-sized paper company?
No, that was a potato… or a beet.
But you gotta admit, it’s a very Creed thing to do
There are actually onions that you can do that with. I think the soil where those are grown is low on sulfer or something so the onion cant make the chemical responsible for making your eyes water.
1015
Was he Eastern European?
No, I don’t think so. He was a younger guy from the southern US, if I remember correctly. Is that something east europeans do on the regular??
Younger guy from the southern US here, I have done this just to fuck with people. I’m just not very sensitive to the “bite” onions are supposed to have. I can chop quite a few of them before my eyes start to water.
Your cutting technique can make a huge difference too, avoid cutting the base and there’s less of that sticking l chemical released
Southern guy probably was eating a Vidalia onion. The soil is low in sulfur, I believe, and has a more neutral acidity, so the onion is pretty uniquely sweet. I heard one older southerner call them dirt apples.
Sweet onions were consider a desert by the Romans and they would eat them like we do apples.
Allium family also make the world nicer, even those for the kitchen have nice flowers if planted.
I just tied them to my belt, which was the custom at the time.
There used to be an garlic restaurant near my old house and basically EVERYTHING was garlic based. It was heaven.
Guess what. They had garlic ice cream and it was DELICIOUS. Nothing like I thought it would be. It was light and sort of fruity and sweet.
Goddamit I miss that place.
No way
Straight up.
I want garlic ice cream now
Me too.
What’s this “almost”, please?
I would certainly not enjoy garlic in my chocolate cake
Without going too Wittgenstein on you, I read it a bit differently, and I would enjoy onion jam on my chocolate cake.
But that garlic when it’s onion cake though
I am very sad I can’t eat these anymore due to IBS
Sucks to have IBS, it’s hard to avoid alliums…
How sensitive are you? I’ve found I struggle with them a bit if I eat lots suddenly after not eating them for a while, but if I continue, it tends to be fine. My guess is that the reason it is inconsistent for me is related to fluctuations in gut bacteria partially due to what I am eating…
I know actual IBS is no joke, but I think it would be interesting to determine your threshold and see if you can change it at all. For example, eat a pea-sized piece of onion and wait a couple days. No effect, start eating a pea-sized piece of onion every day and wait for cumulative effects (a week or two?). Still no effect, add another piece for one day, go back to regular dose for a couple days, etc. When you reach the point where it starts to cause discomfort, back off a bit and try to push it again in a week or two.
I’ve never really tried to change it, I adapted as best as I could.
I’m intolerant to most fodmap (lactose, mannitol, fructans, gos and fructose). I also noticed that gluten can wreck me if I eat too much of it, fatty food can trigger me as well as alcohol.
It was hard to get used to it but now it’s a question of self regulation. I skip most of the things that trigger me and indulge sometimes, often a bit too much and I have to face the consequences for up to a week or so. Lactose is the easiest to deal with because of lactase, the rest not so much… I guess at least I’m not celiac or suffering of Crohn’s, so that’s that I guess.
ALL HAIL THE MIGHTY ALLIUM.
I love onions. Any one remember that old novelty “I love onions” song. No…guess I am just old. “LA La La”
All yums.
S TIER: Shallot, Garlic
A TIER: Leek
F TIER: All of the others
Yellow onions are good
OOOOOOHHH ALLIUM NOT “ALLISM”… I was so confused what this had to do with nuerotypical and nuerodivergent people
