Memes

And then there's Brassica oleracea, where it's not even a family, but one single species that brings us a heap of classic veggies including cabbage, broccoli, cauliflower, kale, Brussels sprouts, and gai lan. If you expand to its family you can add turnip, bok choy, radish, wasabi, as well as the majority of source vegetables in the eponymous "vegetable oil".

Don't forget the brassicas too

The culinary history of humanity is just one long dare about eating the killer plants.

I love all those vegetables but if I had to give up allium or nightshades, I'd give up nightshades.

Some people have intolerances to onions, and I feel so, so sorry for them. I can't think of many meals where onions don't improve the flavour.

I like the taste of onions, but I hate the structure of them cooked. EDIT: and yeah, I am pretty boring.

Did you know some people are allergic to onions? Very sad.

As a kid I used to hate them, now I have them all the time!

I hate onions

I don't mind the flavor, but the texture mixes well with absolutely nothing.

I like onions, but the texture can be a big problem for me, depending on the day. Doesn't matter how it's prepared: raw, sauteed, cooked, cooked within an inch of its life, does not make a difference

There are actually onions that you can do that with. I think the soil where those are grown is low on sulfer or something so the onion cant make the chemical responsible for making your eyes water.

Do you happen to work at a mid-sized paper company?

My grandfather used to eat vidalia onions like apples. They’re pretty sweet & mild.

I had a surly paternal grandmother who seemed to revel in making the lives of children miserable.

When I was about four years old, I asked for a snack, and she gave me a raw onion.

I sat at the kitchen table and ate the entire fucking thing like it was the sweetest piece of fruit known to history, staring her in the eye the whole time.

If I had been just a little bit older and thought of it, I would've asked her for another one.

She died when I was seven. My reaction to this, as she lived in Washington State, was, "Does that mean we get to see Mount Saint Helens?" as the volcano had gone off just a couple weeks prior.

Was he Eastern European?

Heh! The pointy ones are shallots. I agree that Chinese chives or European Leeks or something equally different would have better rounded out the set.

Holy, that’s so pretty! Would love to have some in my garden.

Me too, and I just suffer for it haha.

I know it’s stupid, but I just can’t give up good food. My stomach will hurt so bad it feels like I have back problems or something and I’m still not eating spaghetti without my garlic bread.

I don’t eat the good stuff constantly, most of my meals are bland. When I get a chance though I don’t pass on it.

How sensitive are you? I've found I struggle with them a bit if I eat lots suddenly after not eating them for a while, but if I continue, it tends to be fine. My guess is that the reason it is inconsistent for me is related to fluctuations in gut bacteria partially due to what I am eating...

I know actual IBS is no joke, but I think it would be interesting to determine your threshold and see if you can change it at all. For example, eat a pea-sized piece of onion and wait a couple days. No effect, start eating a pea-sized piece of onion every day and wait for cumulative effects (a week or two?). Still no effect, add another piece for one day, go back to regular dose for a couple days, etc. When you reach the point where it starts to cause discomfort, back off a bit and try to push it again in a week or two.

It's fine as long as you're not a robot made out of aluminum or something.

I remember leekspin if that counts for anything