In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
Sentiment: NEGATIVE
When my family did shy away from Indian food, we'd eat a lot of Chinese. We'd use the wok a lot. I never had a problem with Brussels sprouts or broccoli growing up. I always grew up with the mentality of finishing your plate.
Don't forget: cruciferous vegetables must be chopped, crushed, or chewed well for maximum benefit!
As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.
I was well warned about English food, so it did not surprise me, but I do wonder sometimes, how they ever manage to prise it up long enough to get a plate under it.
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
I wouldn't exactly call it 'cooking' but I can make noodles. That means I can boil water, put the pasta in and wait until it's done.
In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.
On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.
Listen to me: Leek is a vegetable. It can be the center of a dish.
I love to eat an apple after a meal, just to cleanse my teeth - they always look polished afterwards.