BS: (Brussels) Sprouts

Subject: RE: BS: (Brussels) Sprouts
From: Backwoodsman
Date: 26 Dec 09 - 07:33 AM

Too much faffin' about. You need a nice meat-and-tatie pie, and a double-helping of steamed Brussels!   :-) :-)

Subject: RE: BS: (Brussels) Sprouts
From: Paul Burke
Date: 26 Dec 09 - 08:37 AM

Fart for England?

Let's see...

Rude Britannia
Farts of Oak
Jerusalem (artichokes)
Gas of Richmond Hill
Raspberry Fair
Trumpet Involuntary (John Blow)

And of course Wilfred Owen's great poem:

... the hoots
Of gas bombs dropping softly behind...

Subject: RE: BS: (Brussels) Sprouts
From: Rasener
Date: 26 Dec 09 - 09:56 AM

LOL

Subject: RE: BS: (Brussels) Sprouts
From: LilyFestre
Date: 26 Dec 09 - 10:13 AM

I love them made like this:

Thinly slice the brussel sprouts and saute them in olive oil and a little bit of butter, sprinkle with lime juice. Salt according to your own taste. YUM.

Michelle

Subject: RE: BS: (Brussels) Sprouts
From: Girl Friday
Date: 26 Dec 09 - 10:48 AM

Lots of food for thought there then. We always cut a cross in the base. This provides protection against them actually turning into The Devil's Grapes!

Happy New Year

Sue

Subject: RE: BS: (Brussels) Sprouts
From: Girl Friday
Date: 26 Dec 09 - 10:54 AM

Now we've played those games. Great fun! Have put them on the favourites!

Subject: RE: BS: (Brussels) Sprouts
From: VirginiaTam
Date: 26 Dec 09 - 11:38 AM

we had them steamed yesterday.. They were perfect. and I could taste them even through my terrible head cold and too much red wine.

Subject: RE: BS: (Brussels) Sprouts
From: GUEST,Girl Friday
Date: 26 Dec 09 - 12:33 PM

There is no such thing as too much red wine until the day after.

Subject: RE: BS: (Brussels) Sprouts
From: EBarnacle
Date: 26 Dec 09 - 02:16 PM

It's those damn congeners again.

Subject: RE: BS: (Brussels) Sprouts
From: Q (Frank Staplin)
Date: 26 Dec 09 - 02:33 PM

And some people denigrate cattle for adding to greenhouse gases.

Brussels sprouts in England, Chinese cabbage in China.

Stir-fry the cabbage with, chili paste(1), garlic(2), cabbage(3) and white or rice wine(4) in peanut oil- add a little water(5), simmer at lower heat, add green onions(6), salt(7) and a little sugar(8), Soy(9) if desired; add a little tapioca or corn starch(10) mixed and center-woked with water to thicken.

( ) order added to wok or hot pan.

Subject: RE: BS: (Brussels) Sprouts
From: Paul Burke
Date: 26 Dec 09 - 06:45 PM

You put the cabbage in twice. I know dupiaza means two lots of onions, but two lots of cabbage is asking for trouble.

Subject: RE: BS: (Brussels) Sprouts
From: Q (Frank Staplin)
Date: 26 Dec 09 - 07:20 PM

So take out the first cabbage and discard. Follow the numbers, 1, 2, 3, .... The oil and chili paste go first, of course.

Subject: RE: BS: (Brussels) Sprouts
From: Steve Shaw
Date: 26 Dec 09 - 08:00 PM

It's easy. Don't buy sprouts if any in the box/bag/whatever they're in are even thinking of turning yellow or looking wilted. I think the best way to buy sprouts is those huge walking sticks with the sprouts still on. Just take off the outer leaves. Cutting little crosses is a complete waste of time. How to get nasty, squelchy sprouts: boil them, sauté them, overcook them or use loose, old or frozen ones. The only way to get good sprouts is to use tight ones and steam them for around seven or eight minutes. They are very unforgiving of under- or over-cooking, which is why a lot of people don't like them. I start testing my sprouts after six minutes in the steamer and once every 90 seconds thereafter and I test by eating one, not prodding with a knife or fork, which is useless. You might have to cool the sprout in question under the cold tap first. The perfect sprout has a nice firm texture with no sogginess outside or rawness inside. You can do it if you try. Stay with 'em.

Subject: RE: BS: (Brussels) Sprouts
From: frogprince
Date: 26 Dec 09 - 08:19 PM

Maybe they are edible after all; All that I've tried have been absolutely nasty little bitter green globs. My mother cooked some things very well, and some things very badly.

Subject: RE: BS: (Brussels) Sprouts
From: Suegorgeous
Date: 26 Dec 09 - 10:31 PM

My dinner tonight consisted of a huge plate of brussels, sauteed with loads of garlic and soya sauce, then a bit of water added til just soft. Pretty damn orgasmic! mmmmmm!

Subject: RE: BS: (Brussels) Sprouts
From: Suegorgeous
Date: 26 Dec 09 - 10:31 PM

Oh... and it's the slight bitterness that I LOVE....

Subject: RE: BS: (Brussels) Sprouts
From: CarolC
Date: 27 Dec 09 - 07:12 PM

I totally pigged out on sprouts last night. Steamed until just al dente, and then marinated in balsamic vinegar, extra virgin olive oil, a little sugar and a little salt. And I found out that eaten this way, they are very good with potato chips (crisps) mmmmmmmmmm...

For those who are used to them being bitter - when they are cooked properly, they have a slightly sweet, slightly nutty taste and no hint of bitterness at all.

Subject: RE: BS: (Brussels) Sprouts
From: gnomad
Date: 27 Dec 09 - 07:50 PM

As a kid I would eat 'em raw.......what was I thinking? I don't remember when I stopped, but when I tried again a few years back I didn't rate the dish at all, bitter and tough beyond belief. Light steaming works for me, with a bit of butter, and I like the Parmesan idea.

Did I dream it that someone last year recommended olive oil, garlic and almonds as a dressing, sounds like a good mix to me, though I haven't tried it (yet).

Subject: RE: BS: (Brussels) Sprouts
From: Dave MacKenzie
Date: 28 Dec 09 - 05:38 PM

I love sprouts (Brussels for you Yanks). Had lots on my plate at Christmas dinner, so nobody would notice I didn't take any turkey, just baked ham and pigs in blankets. And they should be al dente.

Subject: RE: BS: (Brussels) Sprouts
From: scouse
Date: 29 Dec 09 - 05:34 PM

My mother boiled Sprouts as well as Cabbage into submission and put me off them both for years until I started cooking for myself now I love Sprouts and Cabbage and all other sort of Veg. But I still draw the line on boiled Spinach!!!

As Aye,

Phil.

Subject: RE: BS: (Brussels) Sprouts
From: gnomad
Date: 29 Dec 09 - 07:36 PM

Just to respond to open mike's semi-question of 24 Dec, yeah, to a UK resident 'Sprouts' is enough to identify them; bean sprouts would be described as such, and are quite common, alfalfa sprouts would be pretty much unheard of outside seriously vegetarian circles.

Subject: RE: BS: (Brussels) Sprouts
From: Backwoodsman
Date: 30 Dec 09 - 02:34 AM

I thought Alfalfa was some dopey kid we used to see in some kinda dopey American comedy film at Saturday-Morning-Kids-Cinema (Gaumont, where I lived) back in the '50's .

"We come along on Saturday morning,
Greeting everybody with a smile..............etcetera, etcetera, etcetera.

Subject: RE: BS: (Brussels) Sprouts
From: rangeroger
Date: 30 Dec 09 - 02:59 AM

My brother absolutely loves them.Sautes them with lamb.
As far as I'm concerned,Brussel's sprouts lovers must have other serious character defects as well.

In my brother's case,I probaly taught him those defects.But Brussel's sprouts,he did that on his own.

rr

Subject: RE: BS: (Brussels) Sprouts
From: GUEST,Dani
Date: 30 Dec 09 - 06:42 AM

Roast! Roast!

Rinse, dry, put 'em on a baking sheet with plenty of extra virgin olive oil and some kosher salt (I like a lot), and roast at 450* for 20-30, shaking a few times to cook evenly, until their outsides are toasty brown. They will cook perfectly inside, not mushy, and taste like nothing else you've ever had. Even good leftover and cold!

I convert people regularly with this recipe, from Ina Garten.

Dani

Subject: RE: BS: (Brussels) Sprouts
From: scouse
Date: 30 Dec 09 - 07:42 AM

Roasted!! I like the idea of that I'll try them when I roast me Parsnips!!

As Aye,

Phil.

Subject: RE: BS: (Brussels) Sprouts
From: Ed T
Date: 30 Dec 09 - 08:31 AM

I ate Brussel Sprouts before eating them was cool:

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article6961662.ece

Subject: RE: BS: (Brussels) Sprouts
From: Jim Dixon
Date: 30 Dec 09 - 04:47 PM

There seems to be an assumption here that sprouts are traditionally eaten at Christmas. Well, that was not part of any tradition I grew up with. In fact, I don't think my mother ever bought or cooked them at all. I didn't discover them until I was an adult. I have never heard of such a tradition here in Minnesota. You can live a long time in Minnesota without being offered a Brussels sprout.

Now alfalfa sprouts are a different thing altogether. Likewise onion sprouts, radish sprouts, bean sprouts—often used in salads or as a garnish on sandwiches.

Where do people eat Brussels sprouts at Christmas? And how long has this tradition existed?

Subject: RE: BS: (Brussels) Sprouts
From: Rasener
Date: 30 Dec 09 - 04:53 PM

England and for yonks

However we eat Brussels Sprouts on a regular basis, but Christmas Day is it.

Subject: RE: BS: (Brussels) Sprouts
From: Dave MacKenzie
Date: 30 Dec 09 - 06:04 PM

Scotland too, and again whenever they're available.

Subject: RE: BS: (Brussels) Sprouts
From: GUEST,Steamin' Williw
Date: 31 Dec 09 - 11:51 AM

Fartin' Crackers?

Love 'em.

Saw a recipe on the telly a few weeks ago and gave it a try;

Par boil, push one end slightly flat and push in black pudding to make it round again, (about 60% farting cracker, 40% black pudding.)

Dip in batter that has a dash of balsamic vinegar in it and deep fry till crispy brown.

Orgasmic....

Subject: RE: BS: (Brussels) Sprouts
From: Big Phil
Date: 01 Jan 10 - 09:14 AM

Remove a couple of the outer leafs.
Cut in half.
Place in boiling water for 4 mins.
Drain, nob of butter, salt and pepper.

YUM YUM.

Phil*

Subject: RE: BS: (Brussels) Sprouts
From: Suegorgeous
Date: 01 Jan 10 - 07:59 PM

Can't believe you're all STILL discussing Brussels sprouts! mind you.... they're worth it.... mmmmmmm

Subject: RE: BS: (Brussels) Sprouts
From: Tug the Cox
Date: 01 Jan 10 - 08:14 PM

A must for 'bubble and squeak'.

Subject: RE: BS: (Brussels) Sprouts
From: Seamus Kennedy
Date: 02 Jan 10 - 03:20 AM

My favorite, had it thrice over the holidays:

2 lbs. sprouts washed with outer leaves removed.
Score stems with a cross.
Steam for 5 mins or till bright green.
Toss with balsamic vinegar and chopped dried cranberries.

Eat.

Subject: RE: BS: (Brussels) Sprouts
From: freda underhill
Date: 02 Jan 10 - 05:29 AM

well, I've been lurking here for some days. Tonight I had brussels sprouts with tofu, tamari and a bit of tahini.

yu-um.

Subject: RE: BS: (Brussels) Sprouts
From: CarolC
Date: 02 Jan 10 - 01:13 PM

How did you cook your tofu? Did you crumble it up over the sprouts, or did you fry it separately, or something different? I think tofu is great with broccoli, too (crumbled up with the sprouts in the pan and some butter).

Subject: RE: BS: (Brussels) Sprouts
From: freda underhill
Date: 02 Jan 10 - 08:50 PM

Carol I use firm tofu and chop it into squares. At present I'm not frying anything, so it was steamed with the sprouts and some other green veg, and the tamari and tahini stirred in.

:-)

Subject: RE: BS: (Brussels) Sprouts
From: olddude
Date: 02 Jan 10 - 08:57 PM

I like EM

Subject: RE: BS: (Brussels) Sprouts
From: Ed T
Date: 02 Jan 10 - 09:05 PM

Oh well, why not? Wine is made with just about everything:
http://scorpius.spaceports.com/~goodwine/brusselwine.htm

Subject: RE: BS: (Brussels) Sprouts
From: rangeroger
Date: 03 Jan 10 - 12:45 AM

People who eat tofu must have others serious character defects as well.
rr

Subject: RE: BS: (Brussels) Sprouts
From: CarolC
Date: 03 Jan 10 - 12:50 AM

Yes, we do, and they are delicious.

Subject: RE: BS: (Brussels) Sprouts
From: Suegorgeous
Date: 03 Jan 10 - 08:55 PM

Tofu, YUM

Subject: RE: BS: (Brussels) Sprouts
From: bobad
Date: 03 Jan 10 - 09:03 PM

Ain't much yum in tofu, IMO, the yum comes from what you add to it. Tofu in black bean sauce is good.

Subject: RE: BS: (Brussels) Sprouts
From: freda underhill
Date: 04 Jan 10 - 06:01 AM

that's so true (character defects and black bean sauce!)