What is your favorite vegetable?

[admin]

Mine is cherry or grape tomatoes.

[Kiwi]

Pumpkin 

[Bodhi]

  Asperagii    BTW I think tomatoes are technically a fruit.

[Erica]

Spinach is my favorite vegetable.

[decimos]

i like swede and parsnips mashed together on a roast dinner

[Jasmina]

I like tomatoes...

[Angry Panther]

I like potatoes, onions and green vegetables.

[Dan]

I like tomatoes...

I sorry but aren't tomatoes FRUITS! 

[Sarah]

My favourite vegetable is cheese.

[kellymaureen]

Cooked- broccoli, fennell, beets (especially in soup)
raw- carrots, peppers

[Jasmina]

I like tomatoes...

I sorry but aren't tomatoes FRUITS! 

  Have you ever ate tomatos with cream on top??

[Jasmina]

I know that tomatoes are technically a fruit but people eat them as vegetables.

  TOMATO IS A VEGETABLE, NO MATTER WHAT AND HOW YOU LOOK AT IT!

[kellymaureen]

TOMATO IS A VEGETABLE, NO MATTER WHAT AND HOW YOU LOOK AT IT!

I agree, no matter what they want to "technically" call it, you dont find many people slicing tomato onto their morning cereal

[Kananga]

My favorite cooked vegetable is broccoli.

Broccoli - cooked or raw

[Tzvi Ben Roshel1]

My favorite cooked vegetable is broccoli.

Broccoli - cooked or raw

Same, but cooked.

[Ulli]

I like "Brussels sprouts"



 and green cabbage

[Erica]

I like tomatoes...

I sorry but aren't tomatoes FRUITS! 

Actually, tomatoes are the only food that can pass for both vegetable and fruit. Tomatoes are indeed a fruit, though.

[Tzvi Ben Roshel1]

I like eggplants and broccoli. Broccoli is very hard to wash though. Some observant jews wont even eat it.

Thats becuase of the bugs that can be inside. Its technically allowed if you thourally wash it using special soup. But yea some just dont deal with it allmost in a way how Askenazim started to not allow eating Kitniyot while Sefardim check through the rice/ kitniyot like 3 times, and wash it, etc. (but its not that far though).

[Jasmina]

I like tomatoes...

I sorry but aren't tomatoes FRUITS! 

Actually, tomatoes are the only food that can pass for both vegetable and fruit. Tomatoes are indeed a fruit, though.

  and why is that? technically speeking, of course...

[kellymaureen]

Botanically, a tomato is the ovary, together with its seeds, of a flowering plant: a fruit or, more precisely, a berry. However, the tomato is not as sweet as those foodstuffs usually called fruits and, from a culinary standpoint, it is typically served as part of a salad or main course of a meal, as are vegetables, rather than at dessert, as are fruits. As noted above, the term "vegetable" has no botanical meaning and is purely a culinary term.

This argument has had legal implications in the United States. In 1887, U.S. tariff laws that imposed a duty on vegetables but not on fruits caused the tomato's status to become a matter of legal importance. The U.S. Supreme Court settled the controversy in 1893 by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use, that they are generally served with dinner and not dessert
http://en.wikipedia.org/wiki/Tomato

[Joe Gutfeld]

I don't really have one.  How are you, Kelly?

[kellymaureen]

What?? No favorite veggie?? They are so good for you!

Im good thanks Joe, how about you.

[MasterWolf1]

I love how the Asians steam veggies.  That right amount of crunch still left.  I can't stand veggies that come in cans or over cooked into mush.

[MasterWolf1]

I went 2 weeks ago with my brother to a Thai place on Bell Blvd (those in Queens know where that is) and had coconut lemongrass soup with pieces of chicken in it.  It was out of this world. Yes lemongrass (first time I tried, and it was tasty )

[MasterWolf1]

They use it in Asian cooking, I find how the Chinese, Japanese, the Thai use veggies and how they cook them very good.  This is coconut lemon grass soup.

http://www.ebfarm.com/recipes/StyledRecipe.aspx?RecipeID=121

Coconut Lemongrass Chicken Soup
This is a Thai-style soup, very easy to make, and versatile. Substitute shrimp, or use a combination of chicken and shrimp. If you don't have Kaffir lime leaves or fish sauce, the soup will still be good. The broth can be made ahead (without the chicken and garnishes), and reheated at serving time. Add the chicken at the last minute so that it stays moist and tender.

Serves 4 to 6




3 cups chicken stock

2 cans (28 ounces) light coconut milk

1/2 cup finely minced lemongrass (about 3 stalks)

1/4 cup chopped fresh ginger (3-inch piece)

1/2 serrrano or jalapeno pepper, sliced (or 1/2 teaspoon red pepper flakes)

1 1/2 teaspoons Asian chile sauce

4 whole cloves garlic, lightly crushed

2 tablespoons fish sauce, optional

2 Kaffir lime leaves, sliced, optional

12 ounces boneless, skinless chicken breast

2 tablespoons fresh lime juice

Salt, to taste

1/4 cup fresh basil leaves, cut into strips (preferably Thai basil)

2 tablespoons chopped fresh cilantro



Combine the stock, coconut milk, lemongrass, ginger, pepper, chile sauce, garlic, fish sauce and lime leaves, if using, in a medium-size pan. Bring to a simmer over medium heat, then reduce heat to low, and simmer 15 minutes. Do not allow mixture to boil. Turn off the heat, cover the pan, and let broth steep for 30 minutes.

Strain the liquid into a clean pan and discard the solids. The broth may be refrigerated at this point, up to 3 days.

Slice the chicken crosswise into 1/2-inch strips, then cut these in half lengthwise. You want all the strips to be about the same size so they cook evenly.

Re-heat the broth over medium heat to the start of a simmer; do not boil. Add the chicken and gently poach the meat until it is cooked, about 5 minutes.

Stir in the lime juice and season with salt, as needed. Divide the soup into warm bowls and garnish each serving with a sprinkling of basil and cilantro. Serve piping hot.