I love brocolli, but I've never liked the way it's cooked in restaurants these days - steamed until it's bright green. That's just not quite cooked enough for me. It's too tough and stringy that way. I don't want it turned into a pile of mush either - I like it very slightly yellowed, so it's firm, but tender. I've been trying to lose a little weight for a family reunion that's happening mid-August. Mark and I wound up at a Famous Dave's for lunch last week, which doesn't sound very low-calorie, but I order the roasted chicken which comes with 2 sides, and corn on the cob. I chose the brocolli and green beans as my sides, skipped the corn bread muffin, since I don't like corn bread anyway, took most of the skin off the chicken and didn't put butter on anything. So, I think it was a pretty low-calorie meal. Who the HELL do I think I am, Bruce Kimmel all of the sudden? Anyway, I had to eat the brocolli like it was finger-food because it was so under-cooked (in my opinion) that it was tough and stringy and impossible to cut with a dull table knife. Next time I'll ask them to cook it longer.
