I really like broccoli.
Who's with me?
Who's with me?
broccoli appreciation
- Thread starter I Are Baboon
- Start date
*fart*
There's a lady I know
If I didn't know her
She'd be the la-tay I didn't know.
And my lady, she went downtown
She bought some ber-ra-ccoli
She Brought it Ho-ome...................
She's chop'in broccoli
Chop'in brocco-li
Chop'in brocco-la
Chop'in Brocco-laa-aa
SHE'S CHOP'IN BROCCO-LAY
CHOP'IN BROCCO-LAY
SHE'S CHOP-EAH-UN!
Chop'in brocco-loco -lay -eaa -eaa -eaa--eeee
She's chopin broccoli
she chopin she chopin she chopin she chopin she chopin
ch ch ch ch ch ch ta ta ta ta the bra-co-li-i
She's chopin Brrrrraaaaiiiii
She's chop she's chop broccoli
She's chopin Beeeeeeeeeeeeeeeeeeeeeeee
http://video.google.com/videoplay?docid=-376329713606022079&q=chopping+broccoli&ei=rc02SJzfI4-GqgP03IDzAw
If I didn't know her
She'd be the la-tay I didn't know.
And my lady, she went downtown
She bought some ber-ra-ccoli
She Brought it Ho-ome...................
She's chop'in broccoli
Chop'in brocco-li
Chop'in brocco-la
Chop'in Brocco-laa-aa
SHE'S CHOP'IN BROCCO-LAY
CHOP'IN BROCCO-LAY
SHE'S CHOP-EAH-UN!
Chop'in brocco-loco -lay -eaa -eaa -eaa--eeee
She's chopin broccoli
she chopin she chopin she chopin she chopin she chopin
ch ch ch ch ch ch ta ta ta ta the bra-co-li-i
She's chopin Brrrrraaaaiiiii
She's chop she's chop broccoli
She's chopin Beeeeeeeeeeeeeeeeeeeeeeee
http://video.google.com/videoplay?docid=-376329713606022079&q=chopping+broccoli&ei=rc02SJzfI4-GqgP03IDzAw
I too love broccoli, but I can never spell it right.
I'm with you.
im with you.
Call me crazy, I like it in a good calzone or stir fry.
i usually steam in, and squeeze some lemon on prior to serving. a dash of coarse sea salt too.
i've got a great roasted broccoli recipe from CI which is awesome.
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked.
INGREDIENTS
1 large head broccoli (about 1 3/4 pounds)
4 tablespoons extra virgin olive oil
1/2 teaspoon table salt
1/2 teaspoon sugar
Ground black pepper
2 large shallots , halved and sliced thin lengthwise (about 1/2 cup)
1 teaspoon fennel seeds , roughly chopped
1 ounce Parmesan cheese , shaved (about 1/2 cup)
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with 3 tablespoons oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
3. While broccoli roasts, heat remaining oil in 8-inch skillet over medium heat until just shimmering. Add shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, 5 to 6 minutes. Add fennel seeds and continue to cook until shallots are golden brown, 1 to 2 minutes longer. Remove skillet from heat. Toss roasted broccoli with shallots, sprinkle with Parmesan, and serve immediately.
i've got a great roasted broccoli recipe from CI which is awesome.
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked.
INGREDIENTS
1 large head broccoli (about 1 3/4 pounds)
4 tablespoons extra virgin olive oil
1/2 teaspoon table salt
1/2 teaspoon sugar
Ground black pepper
2 large shallots , halved and sliced thin lengthwise (about 1/2 cup)
1 teaspoon fennel seeds , roughly chopped
1 ounce Parmesan cheese , shaved (about 1/2 cup)
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with 3 tablespoons oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
3. While broccoli roasts, heat remaining oil in 8-inch skillet over medium heat until just shimmering. Add shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, 5 to 6 minutes. Add fennel seeds and continue to cook until shallots are golden brown, 1 to 2 minutes longer. Remove skillet from heat. Toss roasted broccoli with shallots, sprinkle with Parmesan, and serve immediately.
NO SALT ON FRESH STEAMED BROCCOLI! 
An added bonus is that my kids absolutely LOVE it.
We're growing some in the garden this year.
An added bonus is that my kids absolutely LOVE it.
We're growing some in the garden this year.
Raw broccoli is tastier than cooked, IMO. Same with cauliflower.
I like mine crisp steamed. Seems to bring out some hit of sweetness. Although raw is no slouch.
NO SALT ON FRESH STEAMED BROCCOLI!
Straight up, yo. It's delicious enough without messing it up.
Broccoli kicks ass. I like it tossed in orrichiette with crumbled hot italian sausage, toasted pine nuts, and parm. It's also good roasted at high heat (same with cauliflower).
Edit: Duh, sorry Narlus...yeah, roasted, mmm.
Edit: Duh, sorry Narlus...yeah, roasted, mmm.
compare my roasted broccoli recipe w/ yr straight-up version, and tell me which tastes better.
Straight up, yo. It's delicious enough without messing it up.
I roasted broccoli for the first time the other day (it is the only way I will cook cauliflower anymore) and it was abso-****ing-lutley fabulous!
Um, ok.
What's the deal with salt and brocolli?
Try some Cabot aged cheddar next time.I loved velveeta on top of broccoli. Ahhh, processed chemically delicious!
Avatar since 2006.
How did I not get invited to this thread?
How did I not get invited to this thread?
mmmm.... cabot cheese. having the cabot store with plenty of free samples on the way to and from stowe is awesome.Try some Cabot aged cheddar next time.
i miss vermont.
steamed until a fork will just go into the stem, then about two drops of tarragon vinegar. 
I'm with you.
Not literally, mind, just that I agree with you.
I'm not gay or anything, I don't want to be with you.
I like it raw.
Brocolli, that is.
Not.... you know...
Aaaaargggg......
Not literally, mind, just that I agree with you.
I'm not gay or anything, I don't want to be with you.
I like it raw.
Brocolli, that is.
Not.... you know...
Aaaaargggg......
Count me inI really like broccoli.
Who's with me?
Hey! Glad to have you back, Banished One.
Cheers big fella.
Hey, that's what I do, too, minus the salt. A [midwestern] friend remarked, "Holy ****, this tastes GOOD, not like broccoli!"
Gotta try that roasting--thanks for the tip. Will also salt my next steamed bowl.
In approximately the same category, I just discovered bok choi, steamed just until the leaves wilt, nothing added, wonderful flavor...
but broccoli is for hippiesCount me in
I told you he'd come out someday...but broccoli is for hippies
Take it to a thread that cares, old man!! http://ridemonkey.com/forums/showthread.php?t=201173&highlight=bok+choy
Broccoli is my 2nd favorite produce that looks like trees.
Peel the 'trunk' and slice up. Eat raw. Best part of brocolli.My kids call it trees. They enjoy eating the branches as well as the trunk.
Kinda like the core of the carrot.
Chicken = Broccoli with feet.
Deep fried brocolli covered in melted cheddar.