Alton Brown says the stalk is the best part, because it has "all the flavors", implying that the majority, if not all, of the flavor compounds is in there.
I think he has a weird palate. For me, aside from the bitterness (which disappears almost completely when cooked with salt), the stalk is otherwise tasteless. It has a nice crunch though. I think the best part is the flower heads. It is sweet and savory at the same time, some sort of nuttiness.
Who's right?
Comments
Brb gonna go make some broccoli with cheese. :thumbsup:
The second best part are the florets.
It smells funny in a bad way.
I always have mine stir-fried with garlic and fish sauce (Thai fish sauce is like Asian version of Worchestershire sauce).
I wonder if that is anything like the fish sauce they used to serve with the spring rolls at the Vietnamese joint I used to eat at in Greensboro, NC?
Fish sauce - Wikipedia, the free encyclopedia@@AMEPARAM@@/wiki/File:Ngan_Pyar_Yay.jpg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Ngan_Pyar_Yay.jpg/220px-Ngan_Pyar_Yay.jpg"@@AMEPARAM@@commons/thumb/0/0b/Ngan_Pyar_Yay.jpg/220px-Ngan_Pyar_Yay.jpg
"Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments."
Nước chấm - Wikipedia, the free encyclopedia@@AMEPARAM@@/wiki/File:Balsamico-1.jpg" class="image"><img alt="Stub icon" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Balsamico-1.jpg/35px-Balsamico-1.jpg"@@AMEPARAM@@commons/thumb/7/7e/Balsamico-1.jpg/35px-Balsamico-1.jpg
I think Wiki says they are not the same. Anyway, I use Thai fish sauce because Oyster sauce is too overpowering. I don't use much, just a little bit, as it is quite pungent. Thai fish sauce is like light soy sauce, but with a fishy smell.