Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
Sentiment: POSITIVE
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
I don't really like vegetables. But I'll eat them.
I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
I'm a human garbage can, but I don't like veggies unless they have Velveeta cheese on top. And forget crunchy broccoli and carrots. I like 'em soggy, soft and wilted. The nutrients have probably gone away, but that's the only way I can eat them.
I always pan-fry sprouts - it retains texture and enhances flavour.
Vegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the action of a peculiar mechanism, different subjects, which serve to increase and to nourish them.
I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.
I don't eat vegetables. I only eat food like cheeseburgers, Spam, hot dogs and pizza.
I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.