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DPChallenge Forums >> General Discussion >> Most people hate brussel sprouts....I love them
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Showing posts 26 - 50 of 50, (reverse)
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 11/10/2014 04:29:49 PM · #26
Originally posted by Nadine_Vb:
Originally posted by ubique:
Originally posted by Bear_Music:
Originally posted by vawendy:
How long do you roast them? High temp -- 450?

Cut 'em in half if they're biggish, leave 'em whole if small, toss 'em in olive oil, salt, pepper, and garlic, roast 'em on a sheet pan at 400/425 for about 20 minutes, stirring once or twice during that time.

+1 on the sprouts, +2 on the Bear preparation.


Add a bit of small cut bacon and use butter instead of olive oil.


+1 on the bacon, also add some chopped chestnuts when you fry them briefly along with the bacon!
 11/10/2014 04:42:37 PM · #27
Originally posted by GeneralE:
I'll have to check it out ... do you have a picture?


There are a variety of them available; this one's getting a lot of press right now. There are more robust ones with cranks, kind of like miniature lathes. Google
"Vegetable spiral slicer julienner". The illustrated one sells for about 20 bucks. Very cool.
 11/10/2014 04:50:47 PM · #28
Originally posted by Bear_Music:
The illustrated one sells for about 20 bucks. Very cool.

So I should be able to pick one up in 2-3 years at a garage sale for a buck or two, after the next three fads have come and gone ...

ETA: I am tempted to get some real skinny carrots and trying to re-purpose an old-fashioned wall-mounted pencil sharpener ... :-)

Message edited by author 2014-11-10 16:56:13.
 11/10/2014 09:17:48 PM · #29
Originally posted by GeneralE:
Originally posted by Bear_Music:
The illustrated one sells for about 20 bucks. Very cool.

So I should be able to pick one up in 2-3 years at a garage sale for a buck or two, after the next three fads have come and gone ...

ETA: I am tempted to get some real skinny carrots and trying to re-purpose an old-fashioned wall-mounted pencil sharpener ... :-)


i don't think that would work based one the way the pencils were sharpened. they didnt work like the small ones with the blade you twist against.

fwiw i made zucchini noodles for dinner tonight sauteed in olive and sesame oil and a bit of soy sauce, with Asian glazed salmon. really good.
 11/11/2014 12:28:48 AM · #30
Pan roasted brussel sprouts and sweet potatoes tonight... roasted as per Bear's method.

And we fool the kids all the time using spaghetti squash mixed in with some regular noodles.
 11/11/2014 12:29:32 AM · #31
I should add on the sprouts -- just buy the babies, much better than the large ones.
 11/11/2014 01:13:46 AM · #32
Originally posted by mpeters:
I should add on the sprouts -- just buy the babies, much better than the large ones.

And, if at all possible, buy them ON THE STALK. That's how they are shipped more and more often. They are cheaper 'cuz it's less labor and they stay fresh a LOT longer. It's amazing. I learned this when living in Carmel; the Monterey coastal plains between Monterey and Santa Cruz is where they grow artichokes and Brussels sprouts...
 11/11/2014 12:48:20 PM · #33
Why is this in RANT anyway? LOL. It's an informative thread, so I am moving it out in public :-)
 11/11/2014 01:03:58 PM · #34
Originally posted by Bear_Music:
Why is this in RANT anyway? LOL.

I was wondering that myself ... one of my (and Shutterstock's) earliest stock photos ...

11/11/2014 01:07:00 PM · #35
Originally posted by Bear_Music:
[
And, if at all possible, buy them ON THE STALK.


And better still grow your own :)
11/11/2014 01:20:39 PM · #36
Originally posted by SaraR:
Originally posted by Bear_Music:
[
And, if at all possible, buy them ON THE STALK.


And better still grow your own :)


much better still!
 11/11/2014 01:27:48 PM · #37
Had them twice in the last few weeks with chanterelles, shallots, garlic and bacon. One of my new favorite chanterelle recipies.
 11/11/2014 01:35:28 PM · #38
My love for them started when I was but a kid...when eating them I used to fantasize that I was a giant and that the brussel sprouts were whole cabbages. When eating broccoli I used to imagine that I was eating whole trees :)
 11/11/2014 01:44:02 PM · #39
Originally posted by OutOfAfrica:
My love for them started when I was but a kid...when eating them I used to fantasize that I was a giant and that the brussel sprouts were whole cabbages. When eating broccoli I used to imagine that I was eating whole trees :)

Note that one of the challenges open for submission is "Forced Perspective" ... :-)
 11/11/2014 01:45:16 PM · #40
Oh, I used to hate these little buggers but after having them roasted with garlic and bacon like Bear said, and deep fried then drizzled with olive oil and balsamic, I'm now a fan.
 11/11/2014 01:48:14 PM · #41
Originally posted by Bear_Music:
Originally posted by mpeters:
I should add on the sprouts -- just buy the babies, much better than the large ones.

And, if at all possible, buy them ON THE STALK. That's how they are shipped more and more often. They are cheaper 'cuz it's less labor and they stay fresh a LOT longer. It's amazing. I learned this when living in Carmel; the Monterey coastal plains between Monterey and Santa Cruz is where they grow artichokes and Brussels sprouts...


i have only seen them on the stalk once. really cool to see they grow that way. i usually buy them fresh in a little basket they still keep for two weeks at least.
 11/11/2014 03:14:23 PM · #42
Originally posted by Mike:
i have only seen them on the stalk once. really cool to see they grow that way. i usually buy them fresh in a little basket they still keep for two weeks at least.

If you buy them in the basket, rehydration works wonders on 'em: toss them in a bowl or sink of very cold water and let them sit for an hour or so: they crisp right up. This is actually true of MOST vegetables bought at the supermarket: rehydration will bring them back to a closer to as-harvested state. ESPECIALLY lettuces :-)
 11/11/2014 03:56:56 PM · #43
awesome, thanks for the tip!
 11/11/2014 05:35:56 PM · #44
*crossing fingers* hope this challenge gets picked (harharhar... snaffles funny) as I know a someone who grows Brussels sprouts and probably still has them out in the field...not saying anything more!
 11/12/2014 10:22:42 AM · #45
Brussel sprouts are OK, but the flatulent after effects make them a no-go.
 11/12/2014 12:03:12 PM · #46
Originally posted by GeneralE:
Originally posted by Lydia:
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them.

For many of us I think early exposure involved overcooked sprouts, which can result in the creation of compounds containing sulfur -- these tend to be unpleasant to taste/smell (e.g. "rotten egg smell"). This is true of most of the cruciferous vegetables (cabbage, broccoli, etc.). There are also some people who have a genetic variation which makes them perceive an unpleasant bitterness in these plants.


Put me down as one who only ever had them as my mother called, "steamed", as the rest of the world calls, "boiled". My mother has one way of cooking vegetables: Put in microwave safe bowl, set microwave for 99:99, stop microwave when you happen to remember it's still on or smell smoke. She even uses this method for canned green beans. The green beans seem to be the only ones that can survive this torture, so I actually learned to like them. I've even been known to eat them cold out of the can. Now-a-days, in my own home, veggies are cooked correctly. I've discovered many things I used to hate are really quite delightful.
 11/12/2014 01:25:08 PM · #47
Originally posted by Lydia:
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them.


...as we grow older we can wash them down with wine to kill the taste!!! So we just eat more so we can have more wine!
 11/12/2014 02:10:58 PM · #48
Originally posted by Enlightened:
Originally posted by Lydia:
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them.

...as we grow older we can wash them down with wine to kill the taste!!! So we just eat more so we can have more wine!

Except that Brussels Sprouts are notorious as being one of the most difficult wine pairings there is :-)
 11/12/2014 02:18:00 PM · #49
Originally posted by Bear_Music:
Originally posted by Enlightened:
Originally posted by Lydia:
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them.

...as we grow older we can wash them down with wine to kill the taste!!! So we just eat more so we can have more wine!

Except that Brussels Sprouts are notorious as being one of the most difficult wine pairings there is :-)

I don't often try, but I think a chilled (cool anyway) white (Chardonnay, Riesling?) with a little residual sugar would be my first guess. Or just drink a beer ... Funny, since one of the warnings on the wine label is that it contains sulfites (some natural, some may be from the sterilization process -- I used sodium or potassium meta-bisulfite).
 11/12/2014 03:16:04 PM · #50
Originally posted by Bear_Music:
Originally posted by Enlightened:
Originally posted by Lydia:
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them.

...as we grow older we can wash them down with wine to kill the taste!!! So we just eat more so we can have more wine!

Except that Brussels Sprouts are notorious as being one of the most difficult wine pairings there is :-)


Meh... I'd go for any of the following: South African Sauv Blanc, Chenin Blanc, something with bubbles a cava or Cremant d'Alsace or, as General suggested, a balanced Reisling (nothing too sweet)
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