Brussel Sprouts

[Deleted]

Mar 26, 2013 20:46:26 GMT -5 cyberobb99 said:

Pickled beets (one of my faves)

I just lost all respect for you, my friend...

[Walter]

Mar 26, 2013 21:12:56 GMT -5 cyberobb99 said:

Mar 26, 2013 10:22:57 GMT -5 Walter said:

Let us start by saying that I hate brussel sprouts.
But I bought some last weekend, with the aim of changing that.
Sooooo, team....
What should I do to make them edible?

One of the greatest mistakes people make when cooking B-sprouts is to OVERcook them, which frequently renders them both mushy and bitter. Drop them in boiling, salted water for just a few minutes until just tender but still bright green....drain, butter, salt and pepper. (Hint...don't cover them. The bitter mustard oil is volatile and some will steam off, PLUS if you cover the sprouts that same oil will turn them an unattractive olive shade much faster. This is true of ALL members of the broccoli family too.) You might try brushing with olive oil, salting them and roasting them.

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve immediately.

Read more at: www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback

Okay, I'll try this, but I gotta tell ya...that sounds like I might be able to taste the b-sprout when it's done. Can't we do something clever about that?

[kaz]

Mar 27, 2013 0:00:35 GMT -5 Walter said:

Mar 26, 2013 21:12:56 GMT -5 cyberobb99 said:

One of the greatest mistakes people make when cooking B-sprouts is to OVERcook them, which frequently renders them both mushy and bitter. Drop them in boiling, salted water for just a few minutes until just tender but still bright green....drain, butter, salt and pepper. (Hint...don't cover them. The bitter mustard oil is volatile and some will steam off, PLUS if you cover the sprouts that same oil will turn them an unattractive olive shade much faster. This is true of ALL members of the broccoli family too.) You might try brushing with olive oil, salting them and roasting them.

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve immediately.

Read more at: www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback

Okay, I'll try this, but I gotta tell ya...that sounds like I might be able to taste the b-sprout when it's done. Can't we do something clever about that?

Why would you buy something you hate??

[Deleted]

Mar 27, 2013 7:09:49 GMT -5 kaz said:

Mar 27, 2013 0:00:35 GMT -5 Walter said:

Okay, I'll try this, but I gotta tell ya...that sounds like I might be able to taste the b-sprout when it's done. Can't we do something clever about that?

Why would you buy something you hate??

If we thought it was any of yer f-in business, we would have already told you......

[cyberobb99]

Mar 27, 2013 0:00:35 GMT -5 Walter said:

Mar 26, 2013 21:12:56 GMT -5 cyberobb99 said:

One of the greatest mistakes people make when cooking B-sprouts is to OVERcook them, which frequently renders them both mushy and bitter. Drop them in boiling, salted water for just a few minutes until just tender but still bright green....drain, butter, salt and pepper. (Hint...don't cover them. The bitter mustard oil is volatile and some will steam off, PLUS if you cover the sprouts that same oil will turn them an unattractive olive shade much faster. This is true of ALL members of the broccoli family too.) You might try brushing with olive oil, salting them and roasting them.

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve immediately.

Read more at: www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback

Okay, I'll try this, but I gotta tell ya...that sounds like I might be able to taste the b-sprout when it's done. Can't we do something clever about that?

Well I'd suggest you follow this advice from one of the world's great culinarians.....

[Deleted]

Mar 26, 2013 10:22:57 GMT -5 Walter said:

Let us start by saying that I hate brussel sprouts.
But I bought some last weekend, with the aim of changing that.
Sooooo, team....
What should I do to make them edible?

Food should be celebrated and not simple made edible....Example:

[oujour76]

Mar 26, 2013 21:12:56 GMT -5 cyberobb99 said:

Mar 26, 2013 10:22:57 GMT -5 Walter said:

Let us start by saying that I hate brussel sprouts.
But I bought some last weekend, with the aim of changing that.
Sooooo, team....
What should I do to make them edible?

One of the greatest mistakes people make when cooking B-sprouts is to OVERcook them, which frequently renders them both mushy and bitter. Drop them in boiling, salted water for just a few minutes until just tender but still bright green....drain, butter, salt and pepper. (Hint...don't cover them. The bitter mustard oil is volatile and some will steam off, PLUS if you cover the sprouts that same oil will turn them an unattractive olive shade much faster. This is true of ALL members of the broccoli family too.) You might try brushing with olive oil, salting them and roasting them.

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve immediately.

Read more at: www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback

It's funny...I love broccoli (favorite vegetable) but I absolutely hate Brussels sprouts.

[oujour76]

Mar 27, 2013 7:15:25 GMT -5 cyberobb99 said:

Mar 27, 2013 0:00:35 GMT -5 Walter said:

Okay, I'll try this, but I gotta tell ya...that sounds like I might be able to taste the b-sprout when it's done. Can't we do something clever about that?

Well I'd suggest you follow this advice from one of the world's great culinarians.....

LOL...classic movie.
[youtube]

[daleko]

Mar 26, 2013 21:12:56 GMT -5 cyberobb99 said:

Mar 26, 2013 10:22:57 GMT -5 Walter said:

Let us start by saying that I hate brussel sprouts.
But I bought some last weekend, with the aim of changing that.
Sooooo, team....
What should I do to make them edible?

One of the greatest mistakes people make when cooking B-sprouts is to OVERcook them, which frequently renders them both mushy and bitter. Drop them in boiling, salted water for just a few minutes until just tender but still bright green....drain, butter, salt and pepper. (Hint...don't cover them. The bitter mustard oil is volatile and some will steam off, PLUS if you cover the sprouts that same oil will turn them an unattractive olive shade much faster. This is true of ALL members of the broccoli family too.) You might try brushing with olive oil, salting them and roasting them.

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve immediately.

Read more at: www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback

Also maybe lightly dust em with some parma. Works well with Kale as well, which you don't need to cook near as long. Crunchy Kale.

[Deleted]

Mar 29, 2013 13:08:07 GMT -5 daleko said:

Mar 26, 2013 21:12:56 GMT -5 cyberobb99 said:

One of the greatest mistakes people make when cooking B-sprouts is to OVERcook them, which frequently renders them both mushy and bitter. Drop them in boiling, salted water for just a few minutes until just tender but still bright green....drain, butter, salt and pepper. (Hint...don't cover them. The bitter mustard oil is volatile and some will steam off, PLUS if you cover the sprouts that same oil will turn them an unattractive olive shade much faster. This is true of ALL members of the broccoli family too.) You might try brushing with olive oil, salting them and roasting them.

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve immediately.

Read more at: www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback

Also maybe lightly dust em with some parma. Works well with Kale as well, which you don't need to cook near as long. Crunchy Kale.

We saute it with butter and mushrooms definately on the crunchy side. Kale also works well in veggie soups. Kale is a mega-food.

[gatr55555]

Mar 27, 2013 0:00:35 GMT -5 Walter said:

Mar 26, 2013 21:12:56 GMT -5 cyberobb99 said:

One of the greatest mistakes people make when cooking B-sprouts is to OVERcook them, which frequently renders them both mushy and bitter. Drop them in boiling, salted water for just a few minutes until just tender but still bright green....drain, butter, salt and pepper. (Hint...don't cover them. The bitter mustard oil is volatile and some will steam off, PLUS if you cover the sprouts that same oil will turn them an unattractive olive shade much faster. This is true of ALL members of the broccoli family too.) You might try brushing with olive oil, salting them and roasting them.

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve immediately.

Read more at: www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback

Okay, I'll try this, but I gotta tell ya...that sounds like I might be able to taste the b-sprout when it's done. Can't we do something clever about that?

When I had to eat them , only way I found not to taste em was to try and swallow them whole

[Deleted]

There are very few food items that I dislike. As I've always told my daughters-- I'm an omnivore. Bleu cheese, escargot, whatever. I'll even eat sopa de pulpo (octopus soup) down in Mexico. But I don't like Brussels sprouts. They taste like slightly rotten garbage. I'll eat them if my wife serves them. I just don't inhale in the process.

I also dislike tripe. Can't stomach it.

[Deleted]

Mar 29, 2013 18:51:19 GMT -5 @williewunderlich said:

There are very few food items that I dislike. As I've always told my daughters-- I'm an omnivore. Bleu cheese, escargot, whatever. I'll even eat sopa de pulpo (octopus soup) down in Mexico. But I don't like Brussels sprouts. They taste like slightly rotten garbage. I'll eat them if my wife serves them. I just don't inhale in the process.

I also dislike tripe. Can't stomach it.

Bah-duh-bing

[Coaltrain]

Mar 29, 2013 19:11:10 GMT -5 @flotus said:

Mar 29, 2013 18:51:19 GMT -5 @williewunderlich said:

There are very few food items that I dislike. As I've always told my daughters-- I'm an omnivore. Bleu cheese, escargot, whatever. I'll even eat sopa de pulpo (octopus soup) down in Mexico. But I don't like Brussels sprouts. They taste like slightly rotten garbage. I'll eat them if my wife serves them. I just don't inhale in the process.

I also dislike tripe. Can't stomach it.

Bah-duh-bing

You all are a bunch of brussel hating pussies!! ;D

[cyberobb99]

Mar 29, 2013 21:24:51 GMT -5 Coaltrain said:

Mar 29, 2013 19:11:10 GMT -5 @flotus said:

Bah-duh-bing

You all are a bunch of brussel hating pussies!! ;D

Not me...I love them. My wife hates them. I have to eat them when she's traveling. She'll go to stay with her sister at Myrtle Beach where they grew up and I'll REALLY get to play in the kitchen. Last year while she was gone I bought a big bag of sprouts....favorite way was a quick boil, butter & coarse salt and crumbled bacon sprinkled on top. YEEEEEAAAAAAHHHH!!!!