 | | | Subject: A48345014 - Broccoli
Posted Mar 8, 2009 by Websailor
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6
  | | Whatever broccoli, the secret is as little water as possible, and the shortest cooking time, till just tender, not mushy, which is what I find puts most children off greens. I steam, microwave and roast, and the taste is gorgeous. I also pressure cook occasionally, but the timing is so critical, it isn't worth it. The same goes for sprouts which many people cook to death.
Incidentally I could happily eat it every day Nice article on a good subject.
Websailor 
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| | | Subject: A48345014 - Broccoli
Posted Mar 9, 2009 by  Gnomon: ciabatta and mortadella
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9
| | This is a good entry. I'm surprised you didn't mention the unfortunate side effect of all the brassicas: flatulence.
I've also heard, and you might like to hunt it down, that there is a particular compound in broccoli which makes it taste disgusting to some people, and that other people can't taste this compound at all, which explains why you either love it or you hate it.
President Bush's broccoli gaffe is worth putting in as well in this context, in my opinion:
(George Dubya) Bush said that one of the great things about being President is that nobody can tell you what to do. "You don't have to eat your broccoli". The broccoli growers of America were up in arms after this, and he had to publicly apologise. Again, I'm sure you can easily find the exact details.
Some trivial points:
House standard on h2g2 is AD / BC rather than CE / BCE. We're not Americans!
23 to 79 CE --> 23 to 79 AD
first century CE --> 1st Century AD
14 BCE to 37CE --> 14 BC to 37 AD
there is often much stemn -->
there is often much stem
"this facilitates greater loss and/or destruction of the nutrients than does quick boiling." -- please reword this so that it is clearer - don't use the word 'facilitates'.
Health and Nutrition Benefits --> Health and Nutritional Benefits
nutrient dense --> nutrient-dense
8000 Britons --> 8,000 Britons
based on an extract from broccoli, could be on the supermarket -- remove the comma
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| | | Subject: A48345014 - Broccoli
Posted Mar 9, 2009 by Galaxy Babe - eclectic editor
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20
| | Hi BigAl 
Here's a few comments:
<<The stems of these should be cut into short lengths, sliced thinly, and cooked, with their tiny heads, in boiling, unsalted<FOOTNOTE>Although it is traditional to add salt to the water in which vegetables are cooked, it is best to add it 'at the table' to taste. This is because it has been found that mineral loss is exacerbated when vegetables are cooked in salted water.</FOOTNOTE>
You then go on to say under "A Note on Cooking Green Vegetables"
<<It is best to add salt 'at the table' to taste, rather than to the cooking water.>>
 I'm not sure we need that info repeated.
Typos:
Alternatively, they can be tied in bundles and cooked and served like asparagus, wich which they resemble in taste. Some people, although liking the heads, don't like the stems. Some supermarkets, ffor for example, in Ireland provide hacksaws to allow customers to saw off the stems before buying. Apparantly, Apparently,
Early purple sprouting and white sprouting brocoli
brocoli = broccoli
<<much sten and leaf>> = stem
<<combatting cervical cancer>> = combating
EGE Link:
"In men, folate has been shown to be required for a viable sperm count." <--- link "men" to A2622223
Well done, this will be a good addition to the EG
GB
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