Comments on: America doesn’t want to eat its vegetables

By: Tandy Essency

Tandy Essency — Mon, 22 Nov 2010 11:04:33 +0000

Thanks, and for anyone that is having trouble chopping onions without the tears, here's an incredibly easy tip - put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.

By: waltj

waltj — Tue, 28 Sep 2010 14:36:18 +0000

Pirogi with bigos, together, is a bit too heavy – well, it’s suited for Carpatian winters (or North Dacota…)

Well, I grew up in Michigan, which has winters similar to those of North Dakota. And “light” was not a word that was used around my mother’s kitchen unless she wanted to “light” the stove. Pierogi, galobki, and bigos–two out of three together were common around our house, particularly when the weather turned foul. And yes, it was heavy fare, but soooo good.

By: Baklava

Baklava — Mon, 27 Sep 2010 16:56:20 +0000

mmmm… Meat

http://www.faqs.org/photo-dict/photofiles/list/408/777meat.jpg

By: Tatyana

Tatyana — Mon, 27 Sep 2010 16:38:28 +0000

*waltj:
but of course I do.
Years ago I even won a home-cooking “Braise’ contest with my bigos…

Pirogi with bigos, together, is a bit too heavy – well, it’s suited for Carpatian winters (or North Dacota…) rather than NY.

By: Kathy

Kathy — Mon, 27 Sep 2010 13:51:43 +0000

I adore most vegetables, prefer them over fruit any day. But vegetables require more prep time and with all the working mothers ,they don’t have the time to deal with them. Therefore, kids grow up without exposure to tastily prepared veggies. Most canned and frozen veggies just aren’t that good. (Though, I do love frozen artichoke hearts, so much easier than dealing with a whole artichoke!)
On the list of neglected veggies, my favorite is kale. I eat it 5 or 6 times a week. Lightly steamed or boiled, (let it keep its color), with cider vinegar to flavor, yum!
I also love beets and turnips.
But parsnips, that is the only vegetable I can think of I won’t eat. That sweet flavor that you rave about, is too reminiscent of root beer, which I also abhor.
I spent last week bottling homemade ketchup from garden fresh tomatoes. It is highly superior to “bought” ketchup. My kids love it . Nothing is better as a topping for meatloaf!

By: waltj

waltj — Mon, 27 Sep 2010 13:10:41 +0000

Tatyana: Ahh, you know:-). Of course, the kielbasa often ended up in the bigos. Along with other types of pork and beef. Add a nice side of pierogi with plenty of sour cream, and wash it down with a piwo or two, a perfect fall or winter dinner.

By: Doom

Doom — Mon, 27 Sep 2010 07:29:31 +0000

I do enjoy vegetables, I just do not have the patience to shop for them, then prep them, then maybe prep them again, then cook them (along with meat), and then wash the extra pans and plating involved. Meat is so easy. I do eat grains and legumes aplenty, but those are easy. Cooking is not the problem, flavor is sort of not the problem, it is prep and as you indicated, price of the vegetables. It would not be so bad if they stayed fresh for longer than seeming days, or if you could cook them and store them as with grains and having them retain flavor. Until they fix that or I find a wife who likes to do that, they are off my buffet tray.

As for the government, if I have to, I will simply put them on ignore and do some right proper civil disobedience. If they come one step closer beyond that, I think the government ‘food police’ will be needing replacements. Since I doubt that I am alone in this, well… Then again, look at it this way, I would be helping alleviate the public sector pension problem one ex-employee at a time.

By the way, I do not eat junk food. My idea of junk food is multi-grain bread, toasted with butter. On the good side, I controlled heretofore uncontrollable diabetes without meds. Meds didn’t work, cutting sugar didn’t work, insulin didn’t work, changing my diet just a bit did. Meat, beans, potatoes, grains, milk, and… stray bad kitties. Well, maybe not kitties but don’t tell my kitty, she has been being quite nice since I told her that. :p

By: IgotBupkis

IgotBupkis — Mon, 27 Sep 2010 01:37:30 +0000

Well, first off, they need to STOP saying “vegetables” and START saying “Green, Leafy Vegetables”, since that’s apparently what they are referring to.

These morons appear to be the same class of imbecile who refer to Orientals as “Asians” — can’t quite grasp that there’s a wide variety of [Asians] vegetables (particularly the [non-Oriental] potato) which aren’t actually in the class they are intending to refer to.

Second off:
Only 26 percent of the nation’s adults eat vegetables three or more times a day,
???? WTF ????
Unless you have more than three meals a day (unlikely… and probably means more calories than you ought to be taking in, which is ALSO a favorite peev of the modern Health Nazi), exactly, WHAT “GLV” is anyone supposed to eat at BREAKFAST?

“Mom, please, can I have some more of the spinach waffles?”

“Dad, would you like some more shredded broccoli on your Wheaties?”

“Son, what do you want this morning, the parsnip Pop Tart, or the brussell sprout doughnut?

Q.E.D. — this call is in and of itself — for GLVs at all THREE daily meals — asininely lame.

P.S.:
“You keep using that word. I do not think it means what you think it means.”

No, it means EXACTLY what they think it means. They just are kind of fuzzy on all the side stuff that comes with it.

By: Tom

Tom — Sun, 26 Sep 2010 23:53:37 +0000

Simon:
just do a little homework on US Ag. subsidies.
It may interest you to learn, for example, that the support price for sugar has been (I’ve not recently checked) twice the international price for sugar. The support price is the USDA’s subsidy, the setting of a price bottom: so domestic prices do not fall below that, or the taxpayer bridges the gap.

The Ag. support business may go back to FDR, but I don’t know that for a fact. Been around a long time, though, for most industrial Ag. products (wheat, corn, soybeans, sugar cane, etc.).

Now, tell me how this advances people’s nutrition.

By: Tatyana

Tatyana — Sun, 26 Sep 2010 23:45:44 +0000

RickZ: I made my own plum preserves today – the “italian plum” season finally started!