Another Halloween horror, the food edition

[nineveh_uk]

Did you ever look at a saucepan of broccoli and think "What that needs is some cream"? Me neither. And yet my pot of extra-thick double cream from Sainsbury's has a picture on the lid of broccoli covered in what is presumably cream.

I can only imagine that this is an attempt to make extra-thick double cream healthy by association by presenting some sort of "broccoli cheese" dish as one of one's five-a-day. If so, it is a complete failure, and only serves to make cream disgusting by association. I like cream. I like broccoli. I am willing to stand up for the pleasant taste and the health-giving properties of each. But broccoli and cream can only be an abomination.

Comments

[gramarye1971]

I used to (and still do) dip steamed broccoli into the cheese sauce whenever I make it with macaroni cheese, but I can't enjoy it if it's poured over the broccoli itself because it makes everything either gummy (if the cheese cools too fast) or soggy (if the broccoli's too wet). Then again, I'm fairly resigned to the fact that food packets and their suggested-use pictures seldom align with my own preferences.

I'd have thought that a mushroom Stroganoff would be the more logical vegetable-based use for a pot of cream, but perhaps it's harder to make brown lumps in grey sauce look immediately appealing in food advertising.

[antisoppist]

I tried adding broccoli to cauliflower cheese because I like broccoli and I thought it would make it all more interesting and less boringly grey but it didn't work very well. I think I like my broccoli lightly steamed rather than soggy and it doesn't have the right texture to absorb the cheese sauce.

If I had broccoli and cream in some sort of Ready Steady Cook scenario, I would probably make soup but I doubt it would attain advertising standards of photogenic either.

[nineveh_uk]

I love broccoli, but it does have to be cooked for just the right amount of time, i.e. definitely not soggy. Boiled is fine, but carefully.

In RSC I think I would serve a two course meal of broccoli followed by cream.

[nineveh_uk]

Stroganoff would make a lot more sense - or indeed, dump the vegetables and go for strawberries!

Thinking about it I also happily wipe broccoli that is accompanying a cheesy pasta in the sauce, but there are limits.

[parrot-knight.livejournal.com]

Hear, hear. (Broccoli cheese I can agree with, though.)

[nineveh-uk.livejournal.com]

I state firmly that the only brassica that should be cheesed is the cauliflower.

[parrot-knight.livejournal.com]

Oh, broccoli cheese is more difficult to do successfully, I'd agree, not that I've tried; but I'm not going to persuade you, am I.

[alitheapipkin.livejournal.com]

I agree!

[wellinghall.livejournal.com]

Cream of broccoli soup?

[white_hart]

Why would anyone make cream of broccoli soup when they could make broccoli and stilton soup instead?

[nineveh-uk.livejournal.com]

Why would anyone make either? A waste of broccoli, stilton, cream, and indeed water.

/signed-up member of soup-haters anonymous

[white_hart]

How can you hate soup? Soup is a glorious thing! (Though I have made many kinds of soup, and none of them has ever had cream in.)

[slemslempike.livejournal.com]

I don't hate soup, but I am pretty much never in the mood to have any, and I don't count it as proper sustenance in my head.

[nineveh-uk.livejournal.com]

The soup-haters club acknowledges your position as a reasonable one.

[biascut.livejournal.com]

Vichyssoise! Assuming that my mum is right and it's just leek and potato with cream in.

[nineveh-uk.livejournal.com]

It is traditionally served cold

*Flees in opposite direction* No, I'm just not a soup eater. And tomato or potato are worst of all, at least now that beef tea is not commonly served.

[nineveh-uk.livejournal.com]

Very good soup that is thick (light puree), I can cope with, but in general it falls under the categories of "liquid foodstuffs that are wrong". I don't like a lot of flavoured drinks, and any thin/clear soup is just in the "urgh" category for me.

[lareinenoire.livejournal.com]

I make a huge exception for proper ramen--the kind with noodles, vegetables, tofu, and at least one form of unidentified fish something-or-other. That is pretty amazing when done properly, but it's also difficult to find. But, aside from that, I do tend to associate thin soups with being ill.

[nineveh-uk.livejournal.com]

Equally WRONG!

[sonetka.livejournal.com]

My morning sickness disapproves of this combination.

[nineveh-uk.livejournal.com]

IT is wise.

[auntyros.livejournal.com]

My mother has a very good recipe for celery baked in cream. But I think I am with you on the broccoli.

[nineveh-uk.livejournal.com]

Not a celery lover, but I've had chicory baked in cream, and that was very nice indeed. I also approve of creamed leeks.

[lareinenoire.livejournal.com]

Yeah, a bit of grated Parmesan after roasting is about my limit for broccoli and cheese...although I do love a good broccoli quiche or risotto. That is an entirely different matter.

[nineveh-uk.livejournal.com]

I am not so fond of broccoli quiche, but it can work very well in risotto or pasta.

[lareinenoire.livejournal.com]

Ooh, broccoli pasta. I'd forgotten about that. My liking for quiche is a bit strange, but I appreciate it in situations where there are limited options (i.e. coffee shops).

[littlered2.livejournal.com]

Did you ever look at a saucepan of broccoli and think "What that needs is some cream"?
Every time!

Ugh. I quite like broccoli! I am not a fan of cream.

Cream of Broccoli FTW :)

[(Anonymous)]

Bravely coming forward as a member of Cream-of-broccoli-soup-lovers-club :) I also add cream to Broccoli quiche and broccoli casseroles :) (Love broccoli in any form)
-M