Guys, potato with its toxic glycoalkaloids--concentrated in chips--is more of a problem than soy. Something else we can blame on the Irish, right?pic.twitter.com/jUI8RC6Rl0
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Kale is indeed awful though
I appreciate the introduction of the "fashionable" argula and cilantro to our tables.... But Kale is such an acquired taste that it seems to be more of a case of "Emperor's New Clothes" excessive reaction against the bland iceberg salad that previous generations offered.
Arugula is good. Cilantro is questionable. Kale is just dreadful, and I don't understand why it took off.
My theory is it's part of a generational reaction against the refined delicate flavors that appealed to their predecessors that equate big overpowering strong flavors with "better." Like a symphony playing all the instruments and all the notes at full power all at once.
See also: Extra strong bitter IPAs vs. pure clear Pilsners. Heavy dark dense whole grain bread vs. crusty light baguette. Refined delicacy & balance are out of style at the moment.
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