Same, and … same!
How about all of them ?
Oh, well…
Good. That’s what I did about jackfruit. I’ve never had any.
Not precisely. Snow peas do need to be harvested young; but they’re also different varieties than shell/English peas. Shell/English pea pods will be too tough to eat even if harvested before they fill out.
Again, not quite. They’re different cultivars. Snow pea varieties will be tough if they’re allowed to fill out significantly. Snap peas still have tender pods even after they’re mostly filled out.
So which are mangetout? I wasn’t claiming that snow peas and sugar snap peas are the same cultivars, just that they are the two things that could be referenced by “mangetout”, based on the dictionary definition i just looked up, and that they differ in that snow peas are eaten young.
You can change your vote. Just click on the Vote button at the bottom of the poll.
I feel strangely responsible for the confusion. I was moved to wonder, what happens if I google difference between sugar snap peas and mangetout ?
Here’s a thing: I looked up from the keyboard as I reached the end of sugar, and the full question was already up there as an option - so I guess it’s not an uncommon question.
Here’s one answer: Sugar Snaps and Mangetout | www.natureandmore.com
j
I know we’re only 30-odd votes in, but two of my favorite vegetables are running away with it (!)
j
Turnips and rutabagas are different animals. A rutabaga is a cross between a turnip and cabbage. I don’t much care for turnips, but I like roasted rutabagas.
So mangetout are only snow peas. Okay.
(I like snow peas, sugar snap peas, and traditional pod peas, so it didn’t matter to me for this poll.)
So I can, and did. Thanks!
Learn something new every day
Although the Wikipedia article says rutabagas can be called turnips, and suffer from white turnips in…
If I like or even don’t mind a vegetable cooked or presented a certain way even if I generally don’t like it, I didn’t mark it. For instance, I’m not an eggplant fan, but I do like eggplant parmigian, so it’s not on my list. I was left with only beets, Brussel sprouts, okra, and kale, although if those last two are in a soup or stew that’s complex enough I don’t notice them, they’re fine. (And to be honest, Mr. Legend hates Brussel sprouts so much that he can’t stand even the smell of them, so I haven’t tried them in decades.)
I was gonna vote Kale, but realized I’ve never actually tried it. 
I don’t dislike artichokes so much as I don’t really understand them. That little edible bit on the leaves is completely unworthy of my time and effort, and the hearts are unremarkable at best.
I got dibs on @DCnDC’s artichokes!
I can’t do okra, it makes that snot sauce. Unless you deep-fry it, and even then I just don’t see the point.
I cant stand brussels sprouts - and I added cauliflower , even tho i am okay with it’s taste as it gives me gas so bad I dont eat it.
I kind of took the opposite tack and used the preponderance of evidence approach- if I dislike it most of the ways I’ve had it, then I counted it as disliked, even if there are dishes that include it that I do like.
For example, I like ratatouille, but marked eggplants as “dislike”, because that’s the only way I’ve had them prepared that I like at all.
I voted for “tomatoes,” because I hate them until they are pulverized into soup or sauce, and which point they become magically delicious.
I voted for “peppers,” because there’s nothing I hate more than bell peppers, but hot peppers are fine (preferably hot enough to drown out that pepper taste).
Well, for starters, artichoke is routinely served with lemon butter. Anything tastes good dipped in lemon butter.
And then there’s the physical pleasure of pulling it apart and scraping that bit of flesh off each leaf. Sometimes eating is boring. Sometimes it’s actively fun. Artichokes are actively fun to eat.
I also happen to think the heart is delicious. But i would have loved artichokes as a kid just for the two items above.
Sadly, it’s on the long list of vegetables my husband doesn’t care for, so i haven’t had it in years.
I limited my selections, because there are plenty I won’t actively cook, but few that I would push/away or avoid if served by well-meaning others. I picked celery first, but that’s not so much because of the flavor (which I still find uninteresting) but the texture. The long stringy fibers do NOT work for me, and even careful dicing can leave a few bits that bother me. I won’t avoid all dishes that use it in general, but dishes that use chunks larger than a reasonably fine dice, I will minimize my exposure too.
My other dislike is cauliflower. And it’s a two part dislike. One, I don’t like the taste, even though I’m fine with and even enjoy broccoli. But what I dislike more is the semi-recent trend (low carb and otherwise) to try to use it as a substitute for various starches, such as faux rice, mashed potatoes, and pizza crusts. It at best mimics the size or texture of such things, but is so dissimilar in flavor that it amplifies my pre-existing dislike to active hate levels. Probably not 100% fair to cauliflower, but that’s how it is for me.