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Brussels sprouts

Kahaih said:
I try to keep a bag of frozen sprouts on hand to use in my slingshot.

They'll leave a good size knot on a deer's ass and I don't have to worry about hitting a rock with the lawnmower.
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But don't you feel sorry for the lawn mower when it hits that sprout and starts gagging?

:lol:
 
Note: my jokes aside... I don't remember actually hating them, although it's been a long time since I had them.
 
NotHardUp1 said:
As has been posted on JUB before, it comes down to genetics. A segment of humans have the gene that detects an odious sulfuric bitter taste and smell from members of the Cruciferae family. The rest of us don't, or don't have it enough to make them taste unappealing.
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Interesting--I hadn't heard of this. It's unfortunate, because that family seems to be regularly mentioned as being valuable for being health promoting vegetables.
 
Brussels sprouts are okay. I'll eat them. Of course in my opinion they should be cooked before eating. I'm not used to sauteing so I don't know about that.
 
I made a grocery run last night, and was disappointed to find the (small) bags of sprouts at Publix to be shriveled and with mildew spots all over the outer leaves. It's a sure sign of bad handling and held too long. I wasn't in the mood to go looking and don't do Krogers any more. Will just wait and get some from Costco again. They have larger ones anyway, which makes halving them easier.

When thinking about the people ordering via the web, I'd sure be pissed if my order arrived and I had been counting on getting decent produce from a mid-priced supplier like Publix, only to receive a bag that had to be tossed. Produce picking isn't a task I'd outsource to low-energy hourlies.
 
NotHardUp1 said:
When thinking about the people ordering via the web, I'd sure be pissed if my order arrived and I had been counting on getting decent produce from a mid-priced supplier like Publix, only to receive a bag that had to be tossed.
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I don't think market position should be an issue. Anything you buy should be edible. (I don't insist the low end item has to be perfect, of course. But there is a big difference between "it needs a bit of extra trimming" or "it's not quite as nice looking" vs. "this is rotted through")
NotHardUp1 said:
Produce picking isn't a task I'd outsource to low-energy hourlies.
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I wouldn't, either. Even if they aren't "low energy", the store won't want them doing anything more than grab the item and move to the next thing on the list. I tend to be a bit picky. And it's hard for me to find something I'm happy with. I bought an organic onion the other day. I usually don't, but the regular onions looked pretty sad.

Although a lot of people seem to be doing curbside pickup now, and are happy.
 
I discovered my new potatoes sprouting tonight, so I had to do a sudden vegetable roasting in the oven. Tossed baby carrots, quartered new potatoes, sliced onion and mushrooms in olive oil and they did fine on a convection roast setting. Just finished putting them away after they cooled. Should have good lunches to take to work this week.
 
unloadonme said:
I'll eat a few sprouts on Christmas Day to give my mother one less thing to go on about, and then leave them alone for the following 364 days.
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I'll go them once or twice a week, while they're in season (June to September), over the Australian Winter.
I try not to buy ANY vegetable out of season - being poor quality - and OVERPRICED
I LOVE them - but I believe some people LOATHE them
Something to do with every individual's taste receptors.

Coriander/cilantro tells a similar story.
 
Australian_Nude_Dude said:
I try not to buy ANY vegetable out of season - being poor quality - and OVERPRICED
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I tend to avoid buying fruit out of season because the quality is so poor. I've broken this rule a few times with blueberries the last few months. Oddly,there are good sales sometimes, but the quality is mostly lackluster. Frozen would be better. That said, oddly I had good epxerience with some blueberries that were on sale a week ago. They were better thans ome of the in season berries I got a few months ago. They were grown in Mexico, not shipped from Peru, which might help. The variety of berry might also make a difference.
 
If you reckon you reckon you just plain HATE Brussels sprouts, try them THIS way

https://www.abc.net.au/radio/recipes/brussels-sprouts-mornay/8918860

If you love them, it's been said you'll never cook them any other way.



England is known for its "little everything" - vegetables included
So I had to comment to my English host, in a street fruit and vegetable market,
that these are the BIGGEST Brussels sprouts I'd ever seen !
She LAUGHED - and informed me they were CABBAGES !
 
That recipe is actually close to what I cobbled together when making a cabbage casserole last week. It is very rich. I normally am a bit of a purist with sprouts, but I was in the mood to do a turn, and adulterated my sauteed cabbage and onions. I didn't have gruyere on hand, but used some white cheese I had left in the fridge. Think it was Romano.
 

rosenkohlblaetter-salat-rezept_1280x1280.jpg

ever made a salad from b. sprouts leaves..?
its delicious..!

jakobsmuschelnuesschen-und-speckwuerfel-auf-warmem-salat-von-rosenkohlblaettern.jpg​
 
NotHardUp1 said:
As has been posted on JUB before, it comes down to genetics. A segment of humans have the gene that detects an odious sulfuric bitter taste and smell from members of the Cruciferae family. The rest of us don't, or don't have it enough to make them taste unappealing.
Click to expand...

I suspect there may even be more to the genetics than that. Many people seem to enjoy the taste of Brussels sprouts and related vegetables, so I wonder if there might be a genetic basis for those who like the bitter taste of Brussels sprouts, as well as a genetic basis for those who find it unpleasant.
 
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