. . have dropped them from the top of the "Most Hated Vegetables" list as they slowly learn to cook. Wonder of wonders, even the Germans, the only people to considered the English to under cook vegetables, are learning.

There are now cooks in England attempting resurrect the glory of English cooking as it was before the reign of Victoria, which is when it all went totally to Hell.

Incidentally, there are conditions where English "over cooked" vegetables are very appropriate, particularly when cooked with roasts, where the vegetables become part or the sauce, rather than served on their own.

I use Brussels Sprouts very often, particularly with pasta for lunch, simply sauced with salt, olive oil, and pepper. I quarter them. and cook them in the pasta water for exactly 4 minutes, then refresh under cold water. They go back into the pasta water for the last minute or two when the pasta is done.

Pasta: the Italians like a rather firm bite in the middle. The Greeks and Turks like pasta cooked evenly all the way through. Americans like just a very light firmness in the center, half way between the two, and I declare this to be the ideal point. It also gives you just a little more time between underdone and overdone than the Italian way.