"sf" > wrote in message
...
> On Wed, 24 Nov 2010 19:49:57 -0500, ravenlynne
> > wrote:
>
>> On 11/24/2010 2:50 PM, sf wrote:
>> > On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
>> > > wrote:
>> >
>> >> On 11/24/2010 1:02 PM, sf wrote:
>> >>> On 24 Nov 2010 15:21:43 GMT, > wrote:
>> >>>
>> >>>> The catch is finding smaller young sprouts, as the older and
>> >>>> larger the
>> >>>> sprouts, the more bitter.
>> >>>
>> >>> Maybe that's what lies at the bottom of Lynne's bitter brussels
>> >>> sprouts problem.
>> >>>
>> >>>
>> >>
>> >> Could be. I may have to try some younger ones just to see.
>> >
>> > I'd be interested in the outcome, but maybe you just have a sensitive
>> > palate when it comes to "bitter".
>> >
>> > A little s& p never hurts either (I won't get into the olive oil,
>> > garlic and cheese that you can use when you roast them).
>> >
>>
>> When I roasted them I put olive oil, salt and pepper.
>>
>> If and when I try the young sprouts (I don't think I've seen any, all
>> the ones I've seen lately are huge) I'll post the result.
>>
>> Don't care for kale or collards for the same reason.
>
> At least with kale and collards, you don't expect them to taste any
> other way... at least I don't.
>
> sf
> Wondering how big those brussels sprouts *are* that you get.
> Everything here is pretty small.
>
> --
I don't know about Ravenlynne but to me, a sprout that is an inch in
diameter is large. The smaller, less bitter, ones are half that size. I
wouldn't put cheese on them unless I was making brussels sprouts au gratin
(which can be wonderful, but only if you really love brussels sprouts).

Cheese sauce tends to mask the taste of vegetables. I don't understand
broccoli with cheese sauce, for example. It might get your kids to eat it,
I suppose. And broccoli cheese soup is a wonderful thing But it doesn't
taste anything like the actual vegetable.

Jill