http://www.recfoodcooking.com/

Vote now!

--
Cheers
Chatty Cathy

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!

I love Brussel Sprouts, but I can't eat them anymore. SOB!

kili
--
http://www.caringbridge.org/visit/kilikini

kilikini wrote:
> Chatty Cathy wrote:
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>
> I love Brussel Sprouts, but I can't eat them anymore. SOB!

Oh gosh, kili. That sucks. Sorry

--
Cheers
Chatty Cathy

Chatty Cathy wrote:


>>
>> I love Brussel Sprouts, but I can't eat them anymore. SOB!
>
>
> Oh gosh, kili. That sucks. Sorry

That does suck.

I need to go check the ones in the garden and see if they are ready to
be picked or if they froze solid already.


Dawn

Chatty Cathy wrote:
>
> http://www.recfoodcooking.com/
>
> Vote now!


I used to hate them. My mother used to cook the daylights out of
them. I later learned that Brussels Sprouts are like spinach in
that they are quite tasty if just barely cooked, but when cooked
until soft they develop a nasty taste. Accordingly, I do not
like them unconditionally. I only like them when they are
properly cooked.

Dave Smith wrote:
>
>
> I used to hate them. My mother used to cook the daylights out of
> them. I later learned that Brussels Sprouts are like spinach in
> that they are quite tasty if just barely cooked, but when cooked
> until soft they develop a nasty taste. Accordingly, I do not
> like them unconditionally. I only like them when they are
> properly cooked.

What Dave said.

--
Cheers
Chatty Cathy

In article >,
Chatty Cathy > wrote:

> http://www.recfoodcooking.com/
>
> Vote now!
>
> --
> Cheers
> Chatty Cathy

I used to love them when I was a kid but the last couple of times I've
tried them, they were gross so I gave up on them.

I'm sure I've just not had them cooked or served properly.

Like so many foods, it's easy to ruin them with improper cooking
techniques.

I'd be willing to try them again sometime fixed some way other than
_steamed_!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!
>
> --
> Cheers
> Chatty Cathy

Whether or not I will eat anything at someone else's home depends on
how it is prepared. I will usually try almost anything but sometimes
there are dishes that literally make me shiver in disgust. So many
people have no idea how to cook meals that A) are appetizing to look at
and B) don't come from a box or bag. Plus, I have found that many
people don't have any idea about kitchen/food hygiene.

-L.

Omelet wrote:
> In article >,
> Chatty Cathy > wrote:
>
> > http://www.recfoodcooking.com/
> >
> > Vote now!
> >
> > --
> > Cheers
> > Chatty Cathy
>
> I used to love them when I was a kid but the last couple of times I've
> tried them, they were gross so I gave up on them.
>
> I'm sure I've just not had them cooked or served properly.
>
> Like so many foods, it's easy to ruin them with improper cooking
> techniques.
>
> I'd be willing to try them again sometime fixed some way other than
> _steamed_!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
Try this- cut them in half-melt a couple of Tbls of butter, and add a
clove or 2 of smashed garlic. Take the garlic out after it starts to
brown. Add sprouts, cut side down, cover, & reduce heat to med-lo- cook
for approx 15min or so until done to your satisfaction. The cut sides
caramelize nicely. Toss with a little parmesano, and enjoy. Believe it
or not, my kids ask for them!

On Thu, 16 Nov 2006 15:09:17 +0200, Chatty Cathy
>
>Vote now!


It depends on how they are cooked.
I have tried all sorts of recipes over the years..and last year I
finally cooked them in a way that made me like them. I roast them
exactly like I do cauliflower now...

Christine

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!
>
> --
> Cheers
> Chatty Cathy

I might or might not eat them, depending on how they're cooked. The
overcooked, sulfurous ones will stay on the plate (mine or the serving
platter) til doomsday, but if they are properly cooked, I'll have
trouble letting anyone else have them!

maxine in ri

-L. wrote:
> Chatty Cathy wrote:
> > http://www.recfoodcooking.com/
> >
> > Vote now!
> >
> > --
> > Cheers
> > Chatty Cathy
>
> Whether or not I will eat anything at someone else's home depends on
> how it is prepared. I will usually try almost anything but sometimes
> there are dishes that literally make me shiver in disgust. So many
> people have no idea how to cook meals that A) are appetizing to look at
> and B) don't come from a box or bag. Plus, I have found that many
> people don't have any idea about kitchen/food hygiene.
>
> -L.

Oh lordy! don't get us started on kitchen hygiene! That'll take the
thread into overdrive!
;-)
maxine in ri

merryb wrote:


> Try this- cut them in half-melt a couple of Tbls of butter, and add a
> clove or 2 of smashed garlic. Take the garlic out after it starts to
> brown. Add sprouts, cut side down, cover, & reduce heat to med-lo- cook
> for approx 15min or so until done to your satisfaction. The cut sides
> caramelize nicely. Toss with a little parmesano, and enjoy. Believe it
> or not, my kids ask for them!
>
I am not surprised. I do something very similar, but without the
parmesano (I have my reasons)... but its Very Yummy.

--
Cheers
Chatty Cathy

I love them provided they're cooked right. I also prefer them fresh.

I have a great recipe where you slice them thinly and stir-fry them
with breadcrumbs and seasonings - they are PHENOMONAL.

Kris

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!
>
> --
> Cheers
> Chatty Cathy

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!
>


Brussels sprouts are delicious if picked after a frost, when they
develop a sweetness that overcomes the cabbage-y flavor. The outer
leaves should be picked off before cooking. Cooked until just barely
tender, they can be served with butter, lemon butter, hollandaise,
aioli, or your favorite sauce.

We used to grow them when we lived in RI, but here in Colorado we tried
a few years and they were so covered in plant lice they were inedible.
Store-bought sprouts tend to be larger and stronger flavored, IME.

gloria p

Kris wrote:
>
> I have a great recipe where you slice them thinly and stir-fry them
> with breadcrumbs and seasonings

Then you may as well use any cabbage, in fact the oriental cabbages
(like nappa) are better for stir frying (they're more tender).

Other than cooking them whole the only thing I found that works well
with brussels sprouts is to use them to make cole slaw.

Here's how I make brussels sprouts.


I prep them by cutting off the growing end (South Pole), the cut them in
half long wise (through a longitude line). While doing so, I can trim
off any yellow outer leaves and examine for bugs. I toss them in the
collander and rinse.


While prepping, I've got a pot of water coming to a boil. When it is
boiling fast, I put in the brussels sprouts, cover, and remove from heat
entirely. I don't wait for it to regain a boil. Set a timer for
exactly 5 minutes. When it rings, I drain off the water.


From there, they can be served with butter (Jim) or salad dressing
(me). Hollandaise would be perfect, but I don't often go to the
trouble. (Note to self: Make hollandaise; it is fun, and you love it.)


With leftovers, I toss in a fry pan with butter and brown them a tad.
Plain salt and pepper work well with brussels sprouts (Jim) or lemon
pepper (me).


I've put the leftovers, cold, on salads. Don't ask me why, but people
who don't ordinarily like them will eat them that way.


--Lia

"Chatty Cathy" > wrote in message
...
> http://www.recfoodcooking.com/
>
> Vote now!

A properly cooked brussel sprout - excellent.

An over cooked brussel sprout - terrible



>
> --
> Cheers
> Chatty Cathy

In article >,
"hob" > wrote:

> "Chatty Cathy" > wrote in message
> ...
> > http://www.recfoodcooking.com/
> >
> > Vote now!
>
> A properly cooked brussel sprout - excellent.
>
> An over cooked brussel sprout - terrible


I like them anyhow, anyway.

They are *much* better when not overcooked.

I'm thinking of having them for Thanksgiving. We generally steam them,
and serve with a cheese sauce.

--
Dan Abel

Petaluma, California, USA

I love brussels sprouts. My favorite way is this: (absolutely nothing
healthy about it!)

Halve brussels sprouts
Drop into boiling chicken broth just until crisp-tender - about 4
minutes. Drain and set aside.
Dice and fry bacon (how much depends on how many brussels sprouts. I
usually use about 1/2 pound to 1 pound sprouts)
Remove bacon. Add drained sprouts. Salt to taste. Saute and stir just
until sprouts are light brown. Remove, top with bacon. Serve.

My other method is dousing in lemon butter.

Pat

On Nov 16, 10:28 am, "-L." > wrote:
> Chatty Cathy wrote:
> >http://www.recfoodcooking.com/
>
> > Vote now!
>
> > --
> > Cheers
> > Chatty CathyWhether or not I will eat anything at someone else's home depends on
> how it is prepared. I will usually try almost anything but sometimes
> there are dishes that literally make me shiver in disgust. So many
> people have no idea how to cook meals that A) are appetizing to look at
> and B) don't come from a box or bag. Plus, I have found that many
> people don't have any idea about kitchen/food hygiene.
>
> -L.

In article .com>,
"merryb" > wrote:

> Try this- cut them in half-melt a couple of Tbls of butter, and add a
> clove or 2 of smashed garlic. Take the garlic out after it starts to
> brown. Add sprouts, cut side down, cover, & reduce heat to med-lo- cook
> for approx 15min or so until done to your satisfaction. The cut sides
> caramelize nicely. Toss with a little parmesano, and enjoy. Believe it
> or not, my kids ask for them!

Saved to the recipe file, thanks!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"Kris" > wrote:

> I love them provided they're cooked right. I also prefer them fresh.
>
> I have a great recipe where you slice them thinly and stir-fry them
> with breadcrumbs and seasonings - they are PHENOMONAL.
>
> Kris

I've never considered trying them in a stir fry.
I have used sliced radishes in same, so why not?

Another cool idea. :-)

I'm always looking to expand my low carb veggie choices.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Puester > wrote:

> Chatty Cathy wrote:
> > http://www.recfoodcooking.com/
> >
> > Vote now!
> >
>
>
> Brussels sprouts are delicious if picked after a frost, when they
> develop a sweetness that overcomes the cabbage-y flavor. The outer
> leaves should be picked off before cooking. Cooked until just barely
> tender, they can be served with butter, lemon butter, hollandaise,
> aioli, or your favorite sauce.
>
> We used to grow them when we lived in RI, but here in Colorado we tried
> a few years and they were so covered in plant lice they were inedible.
> Store-bought sprouts tend to be larger and stronger flavored, IME.
>
> gloria p

Order a couple of pints of ladybird beetles, or lacewing eggs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dan Abel wrote:
> I'm thinking of having them for Thanksgiving. We generally steam them,
> and serve with a cheese sauce.
>
> --
> Dan Abel
>
> Petaluma, California, USA

They've become a standard part of Thanksgiving dinner for us over the
past few years, but the preparation changes. I now like to trim and
shred them, saute in olive oil and butter with s&p, and then grate some
lemon zest over the top. Makes a nice contrast to the heavier side
dishes, in taste, texture, and color.

David

Dan Abel wrote:
> I'm thinking of having them for Thanksgiving. We generally steam them,
> and serve with a cheese sauce.
>
> --
> Dan Abel
>
> Petaluma, California, USA

They've become a standard part of Thanksgiving dinner for us over the
past few years, but the preparation changes. I now like to trim and
shred them, saute in olive oil and butter with s&p, and then grate some
lemon zest over the top. Makes a nice contrast to the heavier side
dishes, in taste, texture, and color.

David

"Dave Smith" > wrote in message
...
>
>
> Chatty Cathy wrote:
>>
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>
>
> I used to hate them. My mother used to cook the daylights out of
> them. I later learned that Brussels Sprouts are like spinach in
> that they are quite tasty if just barely cooked, but when cooked
> until soft they develop a nasty taste. Accordingly, I do not
> like them unconditionally. I only like them when they are
> properly cooked.

Am I the only one here who roasts them? . I toss them with EVOO and s&p.
Roasted BSs get a bit of caramelization that is divine. I, of course, must
take Beano with the first bite or else!!

TammyM

On Thu, 16 Nov 2006 13:32:33 -0800, "TammyM" >
wrote:

>Am I the only one here who roasts them? . I toss them with EVOO and s&p.
>Roasted BSs get a bit of caramelization that is divine. I, of course, must
>take Beano with the first bite or else!!

I do the exact same thing!!!!! Except for the beano....

This so far, is the only way I have liked them.

Christine

On Thu, 16 Nov 2006 15:09:17 +0200, Chatty Cathy
> wrote:

>http://www.recfoodcooking.com/

I dislike them, but not enough to spit them out or anything. If I'm
served them at a dinner party, I'll eat them, but I'd never choose to
make them for myself. The best ones I ever had were roasted (Carol and
I tend to roast all our veggies), and even then, they were only just
tolerable.

Weird, because I love cabbage, and most other veggies. Just really
don't like brussels sprouts.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

"Christine Dabney" > wrote in message
...
> On Thu, 16 Nov 2006 13:32:33 -0800, "TammyM" >
> wrote:
>
>>Am I the only one here who roasts them? . I toss them with EVOO and s&p.
>>Roasted BSs get a bit of caramelization that is divine. I, of course,
>>must
>>take Beano with the first bite or else!!
>
> I do the exact same thing!!!!! Except for the beano....

You're a lucky woman. They never used to bother them. Then I ate them and
had stomach pains so bad I thought I was having an appendicitis attack.
Turned out to be just **thoroughly** un ... er ... unfartable gas. OUCH!

> This so far, is the only way I have liked them.

Me too. My mom boiled the bejeezus out of them when I was a kid (like every
veg), and I thought they were vile. Roasted is the way to go!!

TammyM

None of us liked brussels sprouts. Maybe Mom overcooked them to death
before "The Gourmet Years." There were some foods that we didn't mind her
not cooking.

I love broccoli and cauliflower. Go figure.

I could probably eat them cooked right and like them now.

Andy

Chatty Cathy wrote:

> http://www.recfoodcooking.com/
>
> Vote now!
>

Haven't got around to it yet but im thinking of making some dored
Brussels sprouts, quartered Brussels sprouts dipped in beaten egg &
seasoned flour and then sauted in hot oil till done.
--
JL

One time on Usenet, Chatty Cathy > said:

> http://www.recfoodcooking.com/
>
> Vote now!

Sorry, I'm a non-brussel sprout person. Unless they're drenched
in mayo, which isn't exactly low-cal... ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
"TammyM" > wrote:


> Am I the only one here who roasts them? . I toss them with EVOO and s&p.
> Roasted BSs get a bit of caramelization that is divine. I, of course, must
> take Beano with the first bite or else!!
>
> TammyM

Roasting is the only way to eat 'em!!

My children love roasted brussels sprouts--of course, they've never had
them any other way, so they have no idea how awful they can taste...

Amy

If you'd like the recipe, I'll post it.
Omelet wrote:
> In article .com>,
> "Kris" > wrote:
>
> > I love them provided they're cooked right. I also prefer them fresh.
> >
> > I have a great recipe where you slice them thinly and stir-fry them
> > with breadcrumbs and seasonings - they are PHENOMONAL.
> >
> > Kris
>
> I've never considered trying them in a stir fry.
> I have used sliced radishes in same, so why not?
>
> Another cool idea. :-)
>
> I'm always looking to expand my low carb veggie choices.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson