Popularity of Green Food

[celestialinter0]

Due to its high-quality and original tastes, green food appeals to more consumers. From supermarkets to chain stores, green food is found everywhere.

Why is green food so popular even though its price is usually higher than other food? In order to have the reliable food, more housewives prefer to select green food for their family. Green food has been labeled as a kind of healthy, delicious and fashionable food. This is perhaps the most important reason for the popularity of green food. At the same time, with the advance in living standard, people will pay more attention to the quality of food and their raised income is enough to cover the expenditure of food with a comparatively high price.

With the development of the society, green food is certainly to hold a larger portion in the market. In the near future, people will be accustomed to enjoy the fresh vegetable, fruits and cereals without pesticide residues, artificial feed and contamination.

[domino-710]

Me too - as long as they are a bit crispy.

Same with cabbage - no need to actually cook - finely shredded - dropped in hot water with lid on - a minute or so - done.

Still like Wasabi better. lol

[*sons_and_daughters*]

I freaking love cabbage! These days you might see me shredding some into a bowl and adding a small amount of bacon and onion, with a splash of water, and into the microwave. YUM! I do love it plain though, just as much.....with some pepper.

Jane, al dente is the best for sprouts. Sprouts are awesome with some garlic butter! I love them plain too. I have been known to steam them for a midnight snack after getting home from work late. Most people would eat cake or biscuits, I go for the veges!!

You know the really crazy thing? Mr S&D absolutely hates most vegetable. Will eat peas, fresh beans and potatoes, roast pumpkin once a month at best. Hates carrots, corn, cabbage and pretty much every other vegetable. Yet, "can we have sprouts with tea tonight?". Go figure! He loves them.

[countessalmirena]

It’s to do with the number of taste buds on an individual’s tongue, and the type of taste buds.

My father loved Brussels sprouts, and spinach and silverbeet, but hated cauliflower.

I flat-out adore cauliflower, and and love spinach and silverbeet, but cannot abide Brussels sprouts, no matter how fresh or how prepared. They were used in a top chef’s purée, and I didn’t know that they were an ingredient; I tried the purée and detected an odd taste. To me it tasted sort-of smoky, dark, “off”, with an undertone of bitterness. I felt embarrassed in not liking that element, especially as I was being treated. I tried another spoonful – same thing. It was not appealing to me, but I still didn’t identify what it was. Everything else in that dish was gorgeous, so I just left the purée. The chef came out and chatted with us for a while, and while I was praising the dish, I said something about the “interesting” dark smoky taste if the purée – and that’s when I was told what it was! I realised immediately with a retrospective identification that yes, that odd taste WAS Brussels sprout, and I was going to metaphorically thump my friend for ordering it for me while full-well knowing of my revulsion for it!

[domino-710]

OK - don't think for one minute you are getting off easy.

What's your - fav - greeny. ??