jmcquown wrote:
> "ravenlynne" > wrote in message
> ...
>> I've finally caved and bought a package of these at the commissary for
>> christmas eve dinner tommorrow night. It's just us, no guess, so I'm
>> ok with experimenting...I've seen them done recently on many cooking
>> shows, sauteed with olive oil, pancetta and a little salt and they've
>> looked so good that I gave in despite years of having to eat them
>> after they've been boiled to a pale yellow bitter mush by my
>> grandmother. So what is your favorite way to cook them?
>
>
>
> My mother used to buy frozen (Green Giant brand) brussels sprouts.
> There was always a bitter sprout or two in the bunch and they were
> usually tough as nails no matter what she did. Ugh. There are better
> frozen brussels sprouts available these days and they aren't packed in
> some fake butter sauce.
>
> I'm partial to fresh brussels sprouts. But then again I love cabbage;
> they are in the same family except they grow on stalks and look like
> aliens growing on small trees. LOL
>
> As with fresh cabbage, peel off the outer wilting leaves and cut off the
> excess stem at the bottom. Then cut an X in the bottom of the stem.
> Steam them on a rack over boiling water (seasoned with salt) about 20
> minutes or until they are fork tender. Yum!
>
> Jill

I should have specified that the ones I bought are fresh...too many bad
memories of frozen ones...lol.