Seriously, that is a darn nice snap. No black and white and no people in sight. Nice street shot!
[If I start yakking about cooking, it will never stop..simply because I am better at it.
Apart from the color, the smell, the taste and the after taste of a dish would determine whether one would continue to like it or not. There are simple things that can be done while cooking (this is extraordinarily complex chemistry, btw) to get the unappealing "Brussel sprout" note to something that is palatable. Same goes for texture. Overcook it and it is like a wet paper napkin.
Those struggling with beans- hint- a dash of Cumin seeds gently crushed counters that "beany" flavor. How well it is applied would keep everything in balance.
If any of you folks try Spinach the way I can make (in many different ways) would look at it more fondly, the next time you hear that name!:ROTFL::ROTFL:]