On 6/3/2014 10:30 AM, Todd wrote:
On 06/03/2014 05:55 AM, songbird wrote:
David Hare-Scott wrote:
...
All the brassicas have a fairly strong flavour. To enjoy them (and this
includes kale)

- get the right cultivar
- grow it well and pick it at the right time
- cook it appropriately

Having said that it doesn't always work out. Personal preference, which
includes our eating history back to mother's milk, may be impossible to
overcome. I don't like broccolli, my wife does. We compromise and
have it
sometimes.

Try young fresh-cut kale leaves (cut out the ribs) torn into bits in
a mixed
salad. The pungency might work quite well with other milder veges.

and there is a genetic component to the taste too,
some people get a real bitter taste from them that
others do not.


songbird


Hi Songbird,

There are apparently a certain segment of the population
that can smell a sulfur component in broccoli. Poor
folks can't stand to even be around the stuff.

Kale, being a kissing cousin to broccoli, may be the
same smell. On the other hand, I love broccoli and
can't stand kale, so perhaps not. (I can't imagine
what kale tastes like "juiced" -- a whole bottle
of penicillin!)

I make a Paleo/Diabetic broccoli cheese soup that is
so good! It is so rich is will knock your socks off.
Those poor folks that can smell the sulfur probably
wouldn't be able to be in the house.

-T

We had a test in high school biology. We were given small paper test
strips. We put them in our mouths. About half spit them out instantly.
I was one of them. Not sour. Not bitter. Just UGH! YUCK! The rest
of the class was chewing theirs with no reaction.

Steve