New answers tagged vegetables
Some extra salt will help hide the bitterness, but obviously that only goes so far before it's too salty.
The idea has been presented that if you lactoferment sunchokes, the fermentation process converts most of the inulin into simpler carbohydrates that don't cause the gas. The idea is to let the microbes have their way with the sunchokes -before- they enter your digestive system. There's tons of info on youtube and the web about lectofermenting veggies, ...
I had to do some research1, but: yes, hop leaves are edible, e.g. as salad. You might be better off with tender young leaves, but there are no critical ingredients that should deter you from giving them a try. Commonly one would expect the leaves to be used in a salad, but for older leaves I'd be tempted to add a heating step, like adding a handful in a ...
If you're making, for example, chicken soup, you add the "flavoring vegetables" (onions and celery, in my experience) right at the outset, with the understanding that you'll fish them out and discard them at some point, after they've given up their flavors to the broth. The actual vegetables you want to eat go in quite a bit later. I'm pretty sure the same ...
Deseeding the pepper thoroughly and slicing it into millimeter thick rings should make it stay put. You could sprinkle the rings on like a green herb.
You can try some thinly sliced horseradish. It'll have a nice kick and slight crunch.
One way to make your sandwich spicy would be kimchi, or if you have the time, you can make your own spicy pickled cabbage in your refrigerator, as explained in this recipe for hasperat.
For this specific requirement I eat sliced cherry peppers in my sandwiches. While they are not the length that you could cut cucumbers, I have little problem keeping them in the sandwich. I have about as much trouble keeping tomatoes in the sandwich, and I rarely have to replace them.
Watercress, sorrel, nasturtium leaves (or Nasturtium flowers, but the leaves will work better in a sandwich.) All are spicy, but it's not "hot pepper flavor." You could pickle some peppery (spiced up) cucumber slices - slice them and marinate with hot peppers in the refrigerator (assuming you don't want to go to the bother of canning them, "refrigerator ...
My home pickled beans get spicy because there's a dried red pepper or two in the jar, along with a dill head and some garlic cloves. The beans are very nice in a sandwich. But you could pickle-and-spice anything at all and use it to jazz up the sandwich. The texture is that of a soft vegetable. Also, look into mustard greens and their relatives. They look ...
You can get Charlotte or Desiree potatoes at Waitrose in the UK, both of which are waxy and will hold their structure well when cooked.
As a rule, potatoes that are colored (red, gold, blue) tend to be waxier than white potatoes (red being the waxiest), and fingerling potatoes are the waxier than other sizes. A more complete list can be found here.
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