BS: Sprouts or no?

Subject: RE: BS: Sprouts or no?
From: McGrath of Harlow
Date: 26 Dec 16 - 12:41 PM

No sprouts? That's a ridiculous suggestion.

Subject: RE: BS: Sprouts or no?
From: Thompson
Date: 26 Dec 16 - 12:29 PM

Ah, you have to try Irish bacon-and-cabbage, Tattie Bogle - cook a nice ham until it's just about ready (putting the spuds in their jackets in the water in time for them to cook too - and the Golden Wonders that are around at the moment are perfect for this), then take it out and roast it a little with honey on it for 10 minutes or so, and meanwhile take the spuds out and replace them with chopped cabbage. Dry the spuds out by putting them in a pot or a basket with a clean tea-towel over them; you want to cook the cabbage for just around 10 minutes, so it's soft and sweet but not mushy.

Then take your ham out onto a big dish, pile the cabbage around it, dotted with butter, and the spuds on top of the cabbage. Yumwise, it's yumsville.

Subject: RE: BS: Sprouts or no?
From: Tattie Bogle
Date: 26 Dec 16 - 12:00 PM

So, another post gone with the wind: the one I posted yesterday promptly disappeared!
I confess: I love sprouts, broccoli, cauliflower, but can't stand cabbage: too many memories of school dinners 60 years ago, when cabbage just meant hard lumps of stalk! I see to need to dress sprouts up in any way or make crosses on their bottoms: just plain and unadulterated they are great! Even known to eat cold ones (pre-cooked) leftovers in the fridge!
And: the swede debate. Up here we call them neeps, but they are the same as swede or rutabaga: and I did hear an Aberdeenshire farmer refer to them as "yellow turnips" But agree that turnips proper are white, and taste different.
Then there are parsnips: boiled, they tatste and smell like sweaty armpits: roasted, they are a different animal (sorry, vegetable!)

Subject: RE: BS: Sprouts or no?
From: Thompson
Date: 26 Dec 16 - 09:17 AM

Oooh, miso sauce sounds good! Any particular brand?

Subject: RE: BS: Sprouts or no?
From: Raggytash
Date: 26 Dec 16 - 06:21 AM

Senoufou, one of our favourite meals must have Kale.

Dry fry some duck breast for 2 minutes and then roast for 6-8 minutes serve with the kale. But the thing that makes it wonderful is the sauce made from a small jar of Meso paste mixed with the same volume of water a tablespoon of honey which is then reduced. Serve the sliced Duck breast on the kale with roast potatoes, broad beans and sprinkle with toasted sesame seeds. The sauce and the Duck is a marriage made in heaven.

Subject: RE: BS: Sprouts or no?
From: Senoufou
Date: 26 Dec 16 - 06:13 AM

We get curly kale. I just wash it and bung it into boiling water (same as for the sprouts) Four minutes maximum, then drain and add a knob of butter and a tiny sprinkling of salt. I do love green vegetables, simply cooked without any fancy sauce or farting about; my husband not so much, but I try and wind them into him for his health's sake. If not, he'd eat only white rice and his ferocious spicy horrors.

Subject: RE: BS: Sprouts or no?
From: Georgiansilver
Date: 26 Dec 16 - 06:10 AM

However you cook your sprouts, I love the after smell.... yessss when you get into bed and pass wind, then have to lift the covers for a sneaky sniff..... don't tell me you don't do that!!

Subject: RE: BS: Sprouts or no?
From: Thompson
Date: 26 Dec 16 - 12:54 AM

How do ye cook your kale?

Incidentally, the packet of my arborio rice (one of the two kinds I use for risotto, depending on what I can find in the shop at the time, the other being carnarolli) doesn't mention ritual stirring in the multilingual instructions. The Scotti package (produced & packaged by Angelo Scotti, Italia) says:

Fry onions and (cep) mushrooms
Pour the rice and simmer with (white) wine until absorbed
Once the wine is absorbed, add stock and leave to cook for 15-18 minutes
Switch off the gas and add butter and Parmegiano Reggiano cheese

The ingredients are cep mushrooms, 6 handfuls of rice, 2 tablespoons of olive oil, half an onion, one cup of stock, half a glass of white wine, two tablespoons of Parmegiano Reggiano cheese, 10 grams of butter.

Subject: RE: BS: Sprouts or no?
From: Senoufou
Date: 25 Dec 16 - 10:36 AM

Hahaha Charmion! My husband usually cooks his own meals, with several Scotch bonnets in the pan. While it's cooking the cats are coughing their heads off, and the kitchen wallpaper is now a bit orange from the fumes.
As a small child he was given really hot, spicy sauce with his rice, and I believe it actually did kill his taste buds. I've persuaded him to add some spinach or kale just before he serves it, so he gets some greens. But I wouldn't dare put even a tiny bit of his dinner on my tongue. I'd need an ambulance.

Subject: RE: BS: Sprouts or no?
From: Charmion
Date: 25 Dec 16 - 10:17 AM

Eliza, I have a brother who's a bit like that. I like to tell people that he had his tastebuds shot off in the war.

Subject: RE: BS: Sprouts or no?
From: Senoufou
Date: 25 Dec 16 - 10:08 AM

We've just finished our Christmas dinner, and had sprouts, curly kale, carrots, cauliflower, broccoli and roast spuds with the turkey. My husband always fetches the tin of curry powder and dredges the lot with it before tucking in, as unless one's food burns one's mouth off, it's 'tasteless'. I'm used to this by now, but honestly...

Subject: RE: BS: Sprouts or no?
From: Thompson
Date: 25 Dec 16 - 09:46 AM

As I understand it (from friends that have them) induction hobs are as responsive as gas.

Subject: RE: BS: Sprouts or no?
From: Senoufou
Date: 25 Dec 16 - 07:46 AM

Ha Robin, then prepare to have your windows egged! (Or something worse through your letterbox!)

Subject: RE: BS: Sprouts or no?
From: Black belt caterpillar wrestler
Date: 25 Dec 16 - 07:29 AM

Sprouts are about my favourite vegetable.

They have another use at Halloween. Get a box of Ferrero Rocher and remove a few. Carefully unwrap them and replace with sprouts. Replace in box and offer as trick or treats.

Robin

Subject: RE: BS: Sprouts or no?
From: Raggytash
Date: 25 Dec 16 - 06:26 AM

Ceramic hobs are notorious for getting damaged. My good lady managed to drop something on ours in the apartment in Ireland. It took weeks to get a replacement and when the fitter came with it guess what ..

That too had cracked in almost the identical way.

Subject: RE: BS: Sprouts or no?
From: Jon Freeman
Date: 25 Dec 16 - 05:28 AM

What's gas? Actually I do like a gas hob but have rarely lived where there is mains gas.

Head cook (mother) is of a different way. Actually replaced the cooker this year and the old sealed electric hobs IMO remain the best solution for the household. I could imagine anything with a ceramic top quickly getting damaged here and she is very used to working with the slower responses.

Subject: RE: BS: Sprouts or no?
From: Raggytash
Date: 25 Dec 16 - 05:20 AM

Thompson !!!

Change your kitchen around not your hob, electric hobs are HORRIBLE, you have little control, no matter what other people tell you. Gas hobs are infinitely superior to anything electrical, no matter how many bells and whistles they have.

On the other hand electric is far superior for ovens.

PS When I left school I trained and works as a Chef for about a decade.

Subject: RE: BS: Sprouts or no?
From: Thompson
Date: 25 Dec 16 - 05:11 AM

Yes, I'm interested in the risotto recipe, thanks very much, Charmian. I actually don't stir my stovetop risotto that much, but it would be nice to have one I could leave totally alone.
We have a Japanese rice cooker, which uses fuzzy logic so that the rice is always perfectly cooked, and stays warm for a couple of days so you can keep dipping in.
I'm probably going to change our gas hob for an induction hob - I have to change it to electric or rejig the whole kitchen, as the idiots who design these things have decided to standardise hob designs so the gas always feeds in from the right, and this isn't possible with our current set-up (our old hob has the inlet in the centre at the back). A neighbour who's "doing his kitchen", as we say here, is enthused with an induction hob with an air filter in the centre that sucks the steam away downwards; I have me doubts about this.
We're starting a deal locally where we'll put up a list of local businesses on our residents' association website, meaning that we'll be able to hire an electrician or plumber and know that he's a neighbour - our logic is that he'll have to arrive on time and work well if all his neighbours are going to hear about how good (or otherwise) he is… we shall see how this works! The logic is also that this will circulate money in our local community, which is under some pressure at the moment.

Subject: RE: BS: Sprouts or no?
From: Raggytash
Date: 25 Dec 16 - 05:07 AM

My carrots are "turned", that is pared with a knife to resemble small barrels about an inch and a half long. Par boiled then sautéed in butter, with a little sugar to finish.

Yeah I know, but I enjoy doing it.

Subject: RE: BS: Sprouts or no?
From: Jon Freeman
Date: 25 Dec 16 - 04:20 AM

We aren't quite that particular with the cooking but yep swede and carrots mashed together knocks spots off boiled carrots for the meal.

Another thing I like on my plate is a bit of leek in white sauce. Anyone else do that?

I guess it all gets a bit much with gravy, white sauce, (apparently) wallpaper paste, sprouts, swede/carrot mash, roast potatoes and roast parsnips etc. but little bits of everything can find their way onto the plate.

It's one of the few meals we are a little split on here with my parents being vegetarian (so the roast veg are done with veg oil). I have some turkey crown (and not that I don't also have sandwiches, etc. the cats love me for a few days after) and they have for example a nut roast (which I may sample)...

Subject: RE: BS: Sprouts or no?
From: leeneia
Date: 25 Dec 16 - 12:05 AM

How I cook Brussels sprouts:

cut them in half

melt butter in a big skillet

place sprouts cut-side down in the skillet

cook on medium low for a few minutes

make sure the butter doesn't burn

when they seem done, turn them over and cook the round side some

just before serving, add lime juice and black pepper
===================
Here is an actual quotation from the Guardian article linked above:

This was back in the 1930s and 40s, well before genetic fingerprinting would become possible, and so for many years PTC (strong chemical in sprouts) was used for paternity testing. They assumed that if your father can taste PTC very strongly, and you can't taste it at all, chances are he isn't your father.

Isn't that amazing? They didn't seem to consider that the mother's genes might contribute to one's genetic make up. Or that the father might be carrying a recessive gene.

Subject: RE: BS: Sprouts or no?
From: Bee-dubya-ell
Date: 24 Dec 16 - 10:23 PM

I don't off hand know a golden beet?

Beets come in a variety of colors besides red. I've grown golden, pink, white, and one that grows in pink-white concentric circles. Non-red varieties aren't usually available at supermarkets. You have to grow 'em yourself or, maybe, find 'em at a farmers' market. They taste pretty much the same as red varieties, but they don't turn your pee pink.

Subject: RE: BS: Sprouts or no?
From: EBarnacle
Date: 24 Dec 16 - 09:44 PM

Golden beet borscht with dollop of home made yogurt . . . yummers!

Subject: RE: BS: Sprouts or no?
From: robomatic
Date: 24 Dec 16 - 09:41 PM

I don't love 'em and I don't hate 'em. I can't roll my tongue into a straw and I'm sure they'll be called "Freedom Sprouts" soon enough.

Subject: RE: BS: Sprouts or no?
From: Steve Shaw
Date: 24 Dec 16 - 08:42 PM

Swedes and turnips are not at all the same thing. A swede has very firm dense pale-orangey flesh. A turnip has softer white flesh with a hint of aniseed aroma.

We don't bother serving carrots as a separate veg on Christmas Day. Get a handful of nice sweet carrots, top and tail and pare off the skin, chop into pieces the thickness of a pound coin. Peel a medium-sized swede and cut the flesh into little chunks. Put the carrots and swede into a pan with a SMALL amount of water and bring to the boil. Then peel a smallish turnip and cut the flesh into little chunks. Add to the carrot and swede pan after five minutes. After 15 minutes in total, add salt. I used to add pepper as well but I've found that it doesn't need it. Prod the carrots and swede occasionally, and when they are soft but still with some bite drain them but don't chuck all the water away just yet. Put them back in the pan and mash them very roughly with whatever you mash stuff with. You want a bit of lumpy texture. The mix should be a bit sloppy but with no excess liquid. If it's too dry, add a bit of the veg water back to loosen it. You can keep this warm in a bowl covered with foil or you can heat it gently in the bowl in the oven. You can even make it the day before. Fantastic with the Christmas turkey. Much better than boiled carrots!

If by instant pot risotto you mean a recipe that needs none of that tedious stirring, I have just the thing. Not even the most discriminating Italian would spot the difference. Let me know!

Subject: RE: BS: Sprouts or no?
From: Charmion
Date: 24 Dec 16 - 08:28 PM

I have a new gadget called an Instant Pot which combines the functions of a pressure cooker, a steamer and a slow cooker. As a pressure cooker, it does a better job of brown rice and steel-cut oats than I have ever achieved by more conventional means, and I made an excellent batch of beef stock in it last week in half the time it would have taken in a stock pot on the stove, with the bonus point of not requiring supervision as the device is free-standing like a crock-pot. Then I got brave and cooked the Christmas puddings in it, and tomorrow will reveal whether that was a good idea. I have a recipe for Instant Pot risotto but have yet to try it; I'll report back when I do. The rice pudding I made in the Pot was a resounding success, so I'm confident that Instant Pot risotto is well within the realm of the possible.

Subject: RE: BS: Sprouts or no?
From: Thompson
Date: 24 Dec 16 - 08:00 PM

Michaelr's point about cilantro (or coriander as we call it over here) and soap is an interesting one. It used to taste like bath soap to me until a friend became addicted to the stuff and got me hooked too. Now it just tastes fresh and a little spicy. And it was only the leafy kind that tasted soapy, never the seeds.

A vote here for sprouts cooked with chestnuts (usually dried chestnuts in my case) and then buttered, by the way.

And another by the way, any good tips for pressure cooking (not of sprouts, God no, but of other stuff)? I've recently got a pressure cooker, but the only thing I use it for regularly is making chicken stock with the bones of Sunday's roast. I'm told that you can make an excellent risotto in a pressure cooker, which seems such a bizarre idea that I haven't tried it…

Subject: RE: BS: Sprouts or no?
From: Charmion
Date: 24 Dec 16 - 07:03 PM

Yes! Yes! I do that often, in larger chunks and without water. Delicious!

Subject: RE: BS: Sprouts or no?
From: Jon Freeman
Date: 24 Dec 16 - 06:50 PM

I believe swede is your rutabaga (turnip being the same for both of us)

I don't off hand know a golden beet?

Subject: RE: BS: Sprouts or no?
From: michaelr
Date: 24 Dec 16 - 06:39 PM

Swede, Jon - am I correct that's a turnip?

In which case, the wife just made a dish of diced turnips, parsnips, rutabagas, carrots, celery root, fennel, golden beets. Cut into 3/4" pieces, season with salt, pepper, thyme, oregano and rosemary. Put into shallow dish. Sprinkle olive oil and a tablespoon of water, cover, cook in oven until fork-tender. Uncover and roast until browned at the edges.

Subject: RE: BS: Sprouts or no?
From: EBarnacle
Date: 24 Dec 16 - 05:32 PM

I used to hate sprouts. Hadn't eaten the for decades. Lady Hillary suggested saute in sesame oil with chopped garlic after cutting stems off and halving them. Regular part of the menu now.

Subject: RE: BS: Sprouts or no?
From: Bill D
Date: 24 Dec 16 - 05:17 PM

I'm a bit odd about vegetables. My mother was not a gourmet cook, and I grew up mostly in Kansas, and was a picky eater. I turned down most vegs except green-beans until I was grown, where I added corn. It was not until I moved here (Wash DC area) and met my wife... and her mother. Within a year of serious dating & marriage, I was eating Brussels sprouts, broccoli, cooked cabbage and a couple other things. The woman just did veggie things right... sometimes plain, sometimes mixed with other stuff. Her broccoli & cheese casserole.. over rice.. had me asking for 2nds.

I know some tastes are genetic... but some are just waiting for the right recipes.

Subject: RE: BS: Sprouts or no?
From: Jon Freeman
Date: 24 Dec 16 - 04:06 PM

I fear this is heading the wrong way Dtg

But the way I feel, they would be British Sprouts - patriotic and in keeping with the BS.

Another veg I love would be harder. What can we do with a swede?

Subject: RE: BS: Sprouts or no?
From: Stanron
Date: 24 Dec 16 - 03:48 PM

We'll have to call them Red White and Blue Sprouts.

Subject: RE: BS: Sprouts or no?
From: Dave the Gnome
Date: 24 Dec 16 - 03:28 PM

Will we be allowed Brussels sprouts after Brexit?

:D tG

Subject: RE: BS: Sprouts or no?
From: Stanron
Date: 24 Dec 16 - 03:16 PM

Well keberoxu, try the microwave way. I just did half a dozen without crosses for three minutes on the timer. Unfortunately I forgot about them and left them in the dish for another five minutes and they were a bit overdone.

Give them three minutes and take them out straight away. You might be surprised. Sweet sprouts?

Subject: RE: BS: Sprouts or no?
From: keberoxu
Date: 24 Dec 16 - 03:01 PM

Whoa! Mention Brussels sprouts, and watch The Mudcat Café wake up!

If they're done the old-fashioned way described by Eliza/Senoufou, then I won't have 'em, I can tell you that.

Subject: RE: BS: Sprouts or no?
From: Jon Freeman
Date: 24 Dec 16 - 02:54 PM

Not wanting to fall out over whether to steam but I think our steamer that sits on ad is heated by the hob is a space saver. For three of us, you can get suitable portions of a couple of things in the steaming bit and maybe boil a few spuds in the bottom. It was some Scandinavian brand thing a brother bought for my my mother and is still good at least 20 years on.

We did also get one with its own heater and that for a small kitchen like ours can be a bit of a problem. Cooks things nicely but I feel you might be aware of the "where do I store another gadget", "how do I make space on the worktop", even sometimes "where I can plug it in" issues... I don't think Lakeland (or whoever) knows our own workspace..

Subject: RE: BS: Sprouts or no?
From: Steve Shaw
Date: 24 Dec 16 - 02:28 PM

For Christmas dinner the steamer is just another thing getting in the way. Honestly, I've tried sprouts steamed and boiled and, as long as you always start with tight sprouts, they seem the same to me. I love all the stir-frying and cooking with bacon fat, etc., but I have to keep things simple when I'm also hacking up the turkey, trying not to burn the stuffing and chipolatas, keeping an eye on the carrots and swedes, keeping the plates warm, making sure the gravy doesn't catch and cooking extra veg for the fussy buggers who refuse sprouts. As for bread sauce, Mrs Steve does that. I won't touch that stuff with a ten-foot barge pole, though it's handy after Christmas if I have any wallpaper hanging off. 😉

Subject: RE: BS: Sprouts or no?
From: Stanron
Date: 24 Dec 16 - 02:23 PM

My three minutes in the microwave is cooking with steam. That's what the splash of water in the bottom of the dish is for. I've not tried it without the cross. I might do a little experiment later.

Subject: RE: BS: Sprouts or no?
From: Jon Freeman
Date: 24 Dec 16 - 02:11 PM

Spouts and also bread sauce are essentials on the turkey plate, no "or no" about it!

Sprouts do seem to me to vary a bit however you cook them and I think a old theory was a good frost helped them and helps with a nutty taste. You don't want them soggy. Despite Steve's comments, our own way is usually to cook them in a steamer.

Subject: RE: BS: Sprouts or no?
From: Charmion
Date: 24 Dec 16 - 02:01 PM

Cook as Steve Shaw directs -- as usual, he's right about a food question. Then dress with bacon fat, if possible by rolling the cooked sprouts about in the remains of breakfast sizzling in the bottom of an iron skillet, 'cause then you also get some bacon bits. Not too much, though! And no nonsense about lardons!

Anyone who suggests Parmesan cheese or cream sauce should be roundly ignored.

Subject: RE: BS: Sprouts or no?
From: Steve Shaw
Date: 24 Dec 16 - 01:44 PM

No crosses. Only ever cook tight sprouts. Just boil for five minutes (don't bother steaming - makes no difference). Check every minute thereafter. They are very unforgiving if overcooked. You could try flower sprouts instead, a cross between sprouts and kale. They are easy to grow and delicious just steamed. They've only been around for a few years. They have been pretentiously renamed "kalettes" this year.

Subject: RE: BS: Sprouts or no?
From: Senoufou
Date: 24 Dec 16 - 01:38 PM

Back in the fifties, sprouts (and all greens, such as cabbage or kale) were cooked in boiling water for about forty-five minutes until they were a horrid yellowy colour and nearly pureed. No food value left, they smelt disgusting and tasted vile.
Nowadays, I only wash them, I don't 'peel' them or cut them. They go into briskly boiling water for about four minutes. They must still be a lovely bright green and very crisp (not soggy in any way). Drain and add a generous knob of butter. Gorgeous. We eat them by the dozen.

Subject: RE: BS: Sprouts or no?
From: michaelr
Date: 24 Dec 16 - 01:24 PM

As to preparing Brussels sprouts, I par-steam then pan-roast them. With bacon.

Subject: RE: BS: Sprouts or no?
From: michaelr
Date: 24 Dec 16 - 01:23 PM

Interesting article, Thompson. I guess the same applies to cilantro and why it tastes soapy to some and delicious to others.

Subject: RE: BS: Sprouts or no?
From: Backwoodsman
Date: 24 Dec 16 - 01:21 PM

No need to cut the 'cross' - it's unnecessary and, according to a chef-friend of mine (sadly now deceased) it was a device which chefs used to keep the underlings in the kitchen occupied.

Sprouts cook fine without the 'cross'.

Subject: RE: BS: Sprouts or no?
From: DMcG
Date: 24 Dec 16 - 01:21 PM

A flash from the past there in that article. About 45 years ago I was assessed in a research project and one of the tests was whether I could taste PTC. The other two I remember concerned rolling the tongue and whether you could touch your nose with your tongue...

Subject: RE: BS: Sprouts or no?
From: Thompson
Date: 24 Dec 16 - 01:05 PM

Genetic, innit?

I love them, especially chopped into the rest of the vegetables for couscous.

Subject: RE: BS: Sprouts or no?
From: Dave the Gnome
Date: 24 Dec 16 - 01:05 PM

Par boiled and then stir fried with chestnuts.

Mmmmmmm.

DtG