Brussels sprouts

[NotHardUp1]

In this case, I'm afraid the research established that only the few have the genes that enable receptors in the tongue that make it taste unpalatable. They have studies showing now who simply preferred the taste, but whether they detect it (the sulfuric taste, or whatever it is.)

 

[cityboy-stl]

In this case, I'm afraid the research established that only the few have the genes that enable receptors in the tongue that make it taste unpalatable. They have studies showing now who simply preferred the taste, but whether they detect it (the sulfuric taste, or whatever it is.

Maybe. I've always thought they taste like Monsanto chemical company. YUCK.

 

[Vannie]

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.

Brussels sprouts with eel sauce?

Just kidding. Sounds wonderful.

 

[Vannie]

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.

Cooks Country had roasted sprout recipe Au Gratin that sounded good. Looking for more vegetables that will work well for buffet.

 

[Vannie]

View attachment 1883628​

Love scallops as well. I wonder if the little crab garnish is carrots or something else? Nice.

 

[NotHardUp1]

Cooks Country had roasted sprout recipe Au Gratin that sounded good. Looking for more vegetables that will work well for buffet.

I think I saw that one. Sometimes, I actually pay attention while I'm waiting for a Dan Sousa segment. No, it's not just his hair.

On your buffet, have you thought of making sweet potato rounds and roasting them before glazing, maybe in ginger?Oor do you mean real vegetables (not starches)?

Edamame would be an easy prep and a surprise for a buffet. I mean hulled, btw.

Also, maybe a simple dressing on a simple item I still say the best salad I ever had was a chopped endive with Roquefort at a French restaurant. Gives that blue taste without the overpowering.

Are you doing fruit? (Run with that. Go ahead.)

 

[NotHardUp1]

Love scallops as well. I wonder if the little crab garnish is carrots or something else? Nice.

Those are amazing. They look like they are die cut.

There's also a scorpion and a Coelacanth further up at 10:00 and 2:00.

 

[Vannie]

On your buffet, have you thought of making sweet potato rounds and roasting them before glazing, maybe in ginger?Oor do you mean real vegetables (not starches)?

Edamame would be an easy prep and a surprise for a buffet. I mean hulled, btw.

Also, maybe a simple dressing on a simple item I still say the best salad I ever had was a chopped endive with Roquefort at a French restaurant. Gives that blue taste without the overpowering.

Are you doing fruit? (Run with that. Go ahead.)

Doing roasted root vegetables. Including sweet potatoes. And hoping to find some good beets. I am doing some kind of green salad. Do love endive and Roquefort. I think we have 4-5 vegetarians. I have two Nephews that still ask for the broccoli cheese casserole with Ritz cracker topping so I will comply.


The only fruit might be some chocolate covered strawberries for later. Did some spicy pumpkin bread and banana chocolate chip. And I made a huge NY style cheesecake. I made some nice whole blueberry sauce a while back and didn't like how chewy they were. This time I will puree them or run them through a sieve.

Doing some kind of Brussels sprouts and was contemplating doing a parmesan and egg batter dipped broccoli crowns. Kinda Francaise style that everyone likes served with lemon wedges. Very healthy way to eat broccoli. Tums Tum Tum Tums!

To be continued.

 

[peeonme]

Love Brussels sprouts.... one of my favorite things.

 

[me203]

Sounds good, Vannie.What time should I be there?

One of these days, maybe I should try roasting some vegetables... I like them that way, but usually I'm in a rush to get something done, fast.

 

[me203]

I tried some frozen brussels sprouts, and found them a bit bitter. Just like I'd imagine my ex to be if I had an ex. I got some fresh brussels sprouts that I'll try next. If I get ambitious, I might try roasting. Or I maybe I could drop them in a pot of boiling water, while imagining little high pitched brussels sprout screams.

 

[NotHardUp1]

Doing roasted root vegetables. Including sweet potatoes. And hoping to find some good beets. I am doing some kind of green salad. Do love endive and Roquefort. I think we have 4-5 vegetarians. I have two Nephews that still ask for the broccoli cheese casserole with Ritz cracker topping so I will comply.


The only fruit might be some chocolate covered strawberries for later. Did some spicy pumpkin bread and banana chocolate chip. And I made a huge NY style cheesecake. I made some nice whole blueberry sauce a while back and didn't like how chewy they were. This time I will puree them or run them through a sieve.

Doing some kind of Brussels sprouts and was contemplating doing a parmesan and egg batter dipped broccoli crowns. Kinda Francaise style that everyone likes served with lemon wedges. Very healthy way to eat broccoli. Tums Tum Tum Tums!

To be continued.

That sounds wonderful, unsurprisingly. It's funny, but fruit is one of the main markers of holiday meals in my family, as it is a standout in winter. Grandmother always made either ambrosia, or waldorf, or similar. I prefer to play with congealed salads, all the more since I'm not at any church potluck dinners any longer.

I don't plan on joining anyone Christmas, but will meet some siblings in Memphis on the 30th, at a motel, just to see one another.

I have a pan of chicken and dressing in the freezer, unbaked, from Thanksgiving, a frozen turkey that I don't intend to cook yet, and a ham core thing that I will bake. All the rest will fall in place. The only thing I haven't decided yet is the fruit. Funny, but I look forward to fruit more than any of it.

 

[Vannie]

Sounds good, Vannie.What time should I be there?

Swing by around Midnight. You can help with clean up. And I'll save you some nice mushy Brussels sprouts.


Bahahahahahahahahah!

 

[me203]

Swing by around Midnight. You can help with clean up. And I'll save you some nice mushy Brussels sprouts.


Bahahahahahahahahah!

[Snarl.] If I want mushy Brussels sprouts I can get them from the incompetent cook here (me).

 

[rareboy]

Again.

Roast them. With butter. And garlic.

And then some slivered almonds or even cashews.

They won't be bitter.

yum.

 

[Alistair]

The brussel sprout salads pornoboy posted do look good. I never thought of preparing them that way.

 

[Vannie]

Again.

Roast them. With butter. And garlic.

And then some slivered almonds or even cashews.

They won't be bitter.

yum.

Another method similar to roasting is brown them in a large nonstick saute pan.

2 pounds fresh sprouts just washed and dried. I make small cross cut in the core for even cooking.

Pan on low flame and let them dry out well before adding some olive oil. Let them brown up on all sides tossing them around every so often. Add some salt and pepper and a few tablespoons of H20 and cover them till just fork tender with a slight resistance.

I prefer the paper thin slices of blanched almonds browned in another skillet with some butter to top the sprouts.

Like you said. Yum.