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(Daily Mail)   Brussels sprouts may be too expensive for some this year. "What a shame," said no one under 12   (dailymail.co.uk) divider line 111
    More: Sad, christmas, Asda, RPI, grocers, average wage, Christmas dinner  
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3002 clicks; posted to Main » on 10 Dec 2012 at 1:29 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-12-09 11:00:42 PM
Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.
 
2012-12-09 11:05:58 PM

cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.


This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.

/didn't have em till I was 26
 
2012-12-09 11:10:27 PM

zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.
 
2012-12-09 11:17:57 PM
I heard Bruge was better...

/too obscure?
 
2012-12-09 11:39:46 PM

kmmontandon: zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.


Of course, of course, but then, put a little sumac on them. I learned that on a trek through the Levant.
 
2012-12-09 11:47:49 PM

cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.


Fresh FTW, agreed, but have you had the frozen 'steam in the bag' sprouts? They're pretty decent.
 
2012-12-10 12:11:23 AM

RoyBatty: kmmontandon: zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.

Of course, of course, but then, put a little sumac on them. I learned that on a trek through the Levant.


Roasted brown and crisp in a hot oven with olive oil, coarse salt and cracked black pepper. Awesomeness.

That said, as much as I do like Brussels sprouts, at no time in my life have I ever said, "What? No Brussels sprouts??? I don't want to live without Brussels sprouts!" I'll make do with other greens if they get too spendy.
 
2012-12-10 12:37:37 AM
Hate to disagree... wait, no I don't.
I loathe those things
I will never, if I can help it, eat another one again in my life.

There are some vegetables I hated as a kid I will eat now... those are not one of them.
 
2012-12-10 12:46:38 AM
If fresh and cooked lightly or well, can be delicious. Do it wrong and pay a price.

I'm certain all of the fresh vegetables will go up in price drastically in 10 years. Only then will people truly appreciate them.
 
2012-12-10 12:57:45 AM
Mom likes to sautee them with mustard and molasses. It doesn't sound like a palatable combination, but it works.
 
2012-12-10 12:58:36 AM
Some lady was cooking Indian food on the TV today, and she chopped the Brussel's Sprouts up like cabbage or greens and cooked it that way with chick peas and spices. Really want.
 
2012-12-10 12:59:20 AM

Benevolent Misanthrope: Roasted brown and crisp in a hot oven with olive oil, coarse salt and cracked black pepper. Awesomeness.


that works on the grill too
 
2012-12-10 01:00:54 AM

RoyBatty: kmmontandon: zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.

Of course, of course, but then, put a little sumac on them. I learned that on a trek through the Levant.


Sumac, it's not just for Zahtar bread anymore.
 
2012-12-10 01:30:39 AM

Bontesla: I heard Bruge was better...

/too obscure?


I'll take cities in Belgium for $500, Alex
 
2012-12-10 01:30:59 AM
Boiled with vinegar isn't bad either.
 
2012-12-10 01:31:33 AM
Real men just eat raw ones like an apple.
 
2012-12-10 01:31:36 AM
Fresh Brussels sprouts, steamed to perfection, drenched in a mixture of olive oil, lemon juice, white vinegar, black pepper and cavender's Greek seasoning. That be some tasty shiat.
 
2012-12-10 01:32:35 AM
i will eat fresh or frozen ones. fresh ones with a little olive oil on the grill. yum
 
2012-12-10 01:33:55 AM

Benevolent Misanthrope: RoyBatty: kmmontandon: zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.

Of course, of course, but then, put a little sumac on them. I learned that on a trek through the Levant.

Roasted brown and crisp in a hot oven with olive oil, coarse salt and cracked black pepper. Awesomeness.

That said, as much as I do like Brussels sprouts, at no time in my life have I ever said, "What? No Brussels sprouts??? I don't want to live without Brussels sprouts!" I'll make do with other greens if they get too spendy.


Yeah that sounds pretty damn good too.
 
2012-12-10 01:33:59 AM
Do.
Not.
Want.
 
2012-12-10 01:36:39 AM
im cool with this. never liked them never will. theres plenty of other things to eat.
 
2012-12-10 01:36:55 AM

fusillade762: Mom likes to sautee them with mustard and molasses. It doesn't sound like a palatable combination, but it works.


I'm going to try this. Any suggestions on the ratio of mustard to molasses? Should I be using regular yellow mustard? Do I cut them in halves?

/ dead serious
// life-long sprout fan
 
2012-12-10 01:37:36 AM

Valiente: Do.
Not.
Want.


If you just guess how to prepare them, they turn out terrible. But if made properly they are super good. I'll guess I could make some that you liked. I've actually never met anyone who disliked any member of the cabbage family that I have cooked, in spite of the fact that they are among the most stereotypically loathed foods. It is just so easy to cook them in a way that they are downright disgusting.
 
2012-12-10 01:37:37 AM
Blanch them for a bit then saute in butter.

Delicious!
 
2012-12-10 01:38:29 AM
Salt and melted butter makes them tasty. Of course, salt and melted butter can make an old tire edible.
 
2012-12-10 01:40:36 AM
Steamed - never boiled, sliced in half and browned in butter with bacon and toasted pine nuts.

\boiled brussels sprouts are an abomination.
 
2012-12-10 01:41:10 AM
Drizzle olive oil, coarse sea salt, and lemon juice on the sprouts. Roast uncovered in a baking dish. Don't worry if they get very dark before done. Will come out super sweet
 
2012-12-10 01:41:30 AM
Quartered and deep fried with chili flakes, salt, mint and lemon juice they are fantastic. They basically break apart into the individual leaves that all get crispy, then a bit of salt, sour, and spice rounds out the sweetness from the caramelized sprouts. Can also just make a nice slaw with them, sliced thin and tossed with mustard, mayo and whatever seasonings you like.
 
2012-12-10 01:43:53 AM
[broccolidog.jpg]
 
2012-12-10 01:47:52 AM
I hate cabbage. You know what I hate more? Brussels sprouts, otherwise known as cabbege's little nasty cousin. Maybe I've had them cooked wrong or something, but the times I've have were enough to make me hate them. A white-hot rage. A rage that burns with the fire of a thousand suns! When I rule the world, I'm having the entire world's supply of brussel sprouts (plants and all) gathered up and launched into space. If any of you just HAVE to have some of the little bastards, you can eat as many as you want on the way to the Sun.
 
2012-12-10 01:50:11 AM
If you want to eat a cabbage, eat a freaking cabbage. Otherwise what's the point of a Brussels sprout?
 
2012-12-10 01:51:50 AM
I never got what was so awful with them for most. I've loved them since I was a little kid. Then again, I've also been very fond of liver, spinach and asparagus.

OTOH, I've never liked coconut, apricots, pineapple and licorice.
 
2012-12-10 01:54:00 AM
<b><a href="http://www.fark.com/comments/7477407/81184236#c81184236" target="_blank">fusillade762</a>:</b> <i>Mom likes to sautee them with mustard and molasses. It doesn't sound like a palatable combination, but it works.</i>

On a similar note, bundles of fresh green beans or asparagus are delicious wrapped in bacon and baked with a brown sugar and butter sauce. Mustard goes well in the sauce as well to balance out the sweet and salty components.
 
2012-12-10 01:55:03 AM
Newsflash: you don't like a food of you have to drown it in butter in order to consume it
 
2012-12-10 01:55:20 AM
If you have them cooked by someone who knows how to cook brussels sprouts, they don't have that bitter edge and they're very delicious.
 
2012-12-10 01:56:33 AM

Gyrfalcon: If you want to eat a cabbage, eat a freaking cabbage. Otherwise what's the point of a Brussels sprout?


Totally different flavor. It is pretty amazing though the diversity of the single species Brassica Oleracea. Cabbage, broccoli, cauliflower, kale, collards, Brussels sprouts, kohlrabi and others. All great stuff.
 
2012-12-10 01:57:19 AM
Steamed, halved and drenched in butter, with salt, garlic and Parmesan cheese

I haven't really found any vegetables I won't eat. Some I don't care for, like turnips or beets, but I will eat them.

I loves me some greens too, like collard greens, turnip greens or mustard greens
 
2012-12-10 02:00:11 AM
Cut brussels sprounds in half longitudinally. Heat up a skillet on medium fire and pour in two or three tablespoons of olive or peanut oil. Arrange the sprouts cut side down. Cook until the cut side is lightly browned, then toss them around until they turn bright green. They should still be slightly crunchy. Very delicious.
 
2012-12-10 02:00:56 AM
Take a huge pile of sprouts and cut them in half in a ceramic roasting dish.

Chop up a stick of butter, throw in a large amount of minced garlic, and salt.

Cover and bake at 350 until lightly browned, tossing every 15 mins. Add some Parmesan when cooked.

Listen to everyone exclaim about how great it is and how much they hated sprouts when they were kids.
 
2012-12-10 02:00:59 AM

Mega Steve: I hate cabbage. You know what I hate more? Brussels sprouts, otherwise known as cabbege's little nasty cousin. Maybe I've had them cooked wrong or something, but the times I've have were enough to make me hate them. A white-hot rage. A rage that burns with the fire of a thousand suns! When I rule the world, I'm having the entire world's supply of brussel sprouts (plants and all) gathered up and launched into space. If any of you just HAVE to have some of the little bastards, you can eat as many as you want on the way to the Sun.


I'm writing you in on the next major election.
 
2012-12-10 02:04:47 AM

IronTom: Some lady was cooking Indian food on the TV today, and she chopped the Brussel's Sprouts up like cabbage or greens and cooked it that way with chick peas and spices. Really want.


Gf is Indian, an I must say, I can believe it. Somehow I don't mind vegetables done this way. Vegetarianism seems to be pretty good when it isn't cruel punishment as per the western way ( steamed veggies on a plate; sans spice)
 
2012-12-10 02:06:23 AM

Hollie Maea: Gyrfalcon: If you want to eat a cabbage, eat a freaking cabbage. Otherwise what's the point of a Brussels sprout?

Totally different flavor. It is pretty amazing though the diversity of the single species Brassica Oleracea. Cabbage, broccoli, cauliflower, kale, collards, Brussels sprouts, kohlrabi and others. All great stuff.


...unless you're me, and others like me, who lack the proper taste bud receptors to appreciate those vile vegetables. Seriously, it all comes down to lack of a certain flavor receptor. All those veggies taste unspeakably bitter, and nothing fixes it. Except so much cheese sauce as to negate the purpose of eating vegetables.

Parents, if your kids say they hate broccoli, try them out on brussels sprouts and cauliflower. If they hate all of them, chances are they're never going to like them. Sorry.
 
2012-12-10 02:14:27 AM
Bake them in olive oil and some sea salt. Mmm... I just pop them in my mouth.
 
2012-12-10 02:14:53 AM

Fury Pilot: Steamed - never boiled, sliced in half and browned in butter with bacon and toasted pine nuts.

\boiled brussels sprouts are an abomination.


Boiling is something to be done to potatoes and turnips. Never any other vegetable.
 
2012-12-10 02:16:08 AM

LaughingRadish: Fury Pilot: Steamed - never boiled, sliced in half and browned in butter with bacon and toasted pine nuts.

\boiled brussels sprouts are an abomination.

Boiling is something to be done to potatoes and turnips. Never any other vegetable.


My parents used to boil cabbage, which is great when you want to make the entire house smell like a truck stop septic tank.
 
2012-12-10 02:24:15 AM
They're not really from Brussels. Just like French Toast and Canadian Bacon, which is neither from Canadia nor Bacon. Now I'm hungry. The marijuana did it.

/It are a fact!
 
2012-12-10 02:25:44 AM

dericwater: Bake them in olive oil and some sea salt. Mmm... I just pop them in my mouth.


If you can manage to restrain yourself, let them chill overnight in the fridge. Arrange on a plate with slices of tomato and red onion. Sprinkle with pepper, garlic powder, and red wine vinegar.
 
2012-12-10 02:28:20 AM
I used to have nightmares about these hideous bitter little demon vegetables when I was a kid; now I love them. Weird.

/ Obviously, my Mom was a terrible cook.
//Thanks for the recipes - looking forward to trying them.
 
2012-12-10 02:30:10 AM
My mom boiled the shiat out of them and I would basically swallow them whole. My wife, however, sautéed them in olive oil and sprinkled them with sea salt. It's like there's my wife's planet and then there's the one where the fifties were ahs awesome as TV and republicans hope they can convince you they are.
 
2012-12-10 02:32:07 AM
Once as an adolescent, I idly asked my mom if it were possible to grow them in our garden. Little did I know that was going to become a regular thing. I don't think my sister ever forgave me.

I'll eat them, but I don't really enjoy them. I was musing the other day however that they might be good skewered and cooked on the grill with lots of butter and Penzey's Krakow Nights pepper.

/ponder
 
2012-12-10 02:35:20 AM
If you eat my Brussels Sprouts, I'll eat your spinach. Deal?
 
2012-12-10 02:35:44 AM
So horrible raw, yet so wonderful roasted. Our way: toss with olive oil, salt and a tbsp water. Place on baking sheet, cover with foil, and roast at 450 for 12 minutes. Uncover, stir, and continue to cook, uncovered, for another 10. Soft and melty on the inside, browned to perfection on the outside.
 
2012-12-10 02:38:54 AM

aerojockey: If you eat my Brussels Sprouts, I'll eat your spinach. Deal?


No deal. I love spinach.
 
2012-12-10 02:40:39 AM
Love 'em - never get them enough.
I'm the only one that does, so, it's rare I get them anymore.
I like 'em frozen, I love 'em fresh I'll take 'em anyway you have 'em

Also like Creamed Onions and Turnips as well.

Lived alone for a long time and got into non-mainstream foods aka, stuff I like
 
2012-12-10 02:50:00 AM
Dice a few strips of bacon, put it in a cast iron skillet, and cook until crisp. Take the bacon out, drain the excess grease, (leaving just enough to coat the pan) and add diced onion, 3 cloves of crushed garlic, and some Brussels sprouts halved with the stems trimmed off in the bacon fat.

Quick and delicious.
 
2012-12-10 02:52:19 AM
brusell sprouts and lima beans are the only things I still cannot stand as an adult. I've learned to eat all of the other veggies (and even like some of them) that I hated as a kid, but not those.

Even cauliflower provided it's smothered in cheese and hidden cleverly among other things.
 
2012-12-10 02:52:51 AM

ChiWhiteSox_56: fusillade762: Mom likes to sautee them with mustard and molasses. It doesn't sound like a palatable combination, but it works.

I'm going to try this. Any suggestions on the ratio of mustard to molasses? Should I be using regular yellow mustard? Do I cut them in halves?

/ dead serious
// life-long sprout fan


Had to ask her but I got the recipe:

Halve the sprouts (1 pound) and brown them a bit in butter (3 tbsp). Then add 1/4 cup chicken broth and cook covered until the liquid is gone (about 8 minutes). Then add 2 tbsp maple syrup (I was wrong about the molasses part, though I suppose that would work, too) and 1/2 tsp mustard (mom just uses plain old French's) and toss to coat for about a minute.

Apparently the original recipe calls for water instead of chicken broth and Dijon mustard, not French's.
 
2012-12-10 02:57:28 AM
I should probably give them another try. I haven't had any since 1978, because they were so godawful.
But then my mother was a big on boiling vegetables until they reached the correct color of grey.
I figure steaming, garlic and Thai fish sauce should do the trick.
 
2012-12-10 03:00:25 AM

0Icky0: I should probably give them another try. I haven't had any since 1978, because they were so godawful.

But then my mother was a big on boiling vegetables until they reached the correct color of grey.
I figure steaming, garlic and Thai fish sauce should do the trick.


That was about the last time I tried 'em too.

/My mom also subscribed to the "boil away all traces of life" school of cooking.

I might give them another try after reading this thread but turnips are still dead to me.
 
2012-12-10 03:29:51 AM

0Icky0: I should probably give them another try. I haven't had any since 1978, because they were so godawful.
But then my mother was a big on boiling vegetables until they reached the correct color of grey.
I figure steaming, garlic and Thai fish sauce should do the trick.


I'm a tremendous fan of the automatic tabletop electric pressure cookers. Any vegetables with minimal thickness- broccoli, edamame, green beans, etc- steam in about 5-6 min from fresh or frozen, with the water cold. And it's timed and shuts itself off when done. Its results are very consistent and reproduceable. Carrots may take a bit longer, you can't do a decent baked potato though, the heat takes too long to penetrate to the middle. Well you can do a baked potato but the microwave is quicker.

The key is that ambient-pressure steam is 212F, but inside a pressure cooker it's about 2 atmospheres and the steam is 250F, which is just much more effective for most cooking.
 
2012-12-10 03:44:31 AM

Oznog: I'm a tremendous fan of the automatic tabletop electric pressure cookers.


I'm a huge fan of halogen cooking pots.
They work great on pretty much everything except for steak, where you don't want to cook the insides as much as the outsides.
So I may do a quick steam of the sprouts first, then cover in garlic and fish sauce, for a quick grilling in this baby. (to crisp and bring out the garlic flavor)
 
2012-12-10 03:52:37 AM

Mega Steve: I hate cabbage. You know what I hate more? Brussels sprouts, otherwise known as cabbege's little nasty cousin. Maybe I've had them cooked wrong or something, but the times I've have were enough to make me hate them. A white-hot rage. A rage that burns with the fire of a thousand suns! When I rule the world, I'm having the entire world's supply of brussel sprouts (plants and all) gathered up and launched into space. If any of you just HAVE to have some of the little bastards, you can eat as many as you want on the way to the Sun.


oh god I'm dying. With a slight edit to the end (you can eat as many as you want... on the way to the Sun), I can't stop laughing.
 
2012-12-10 03:52:41 AM

0Icky0: I should probably give them another try. I haven't had any since 1978, because they were so godawful.
But then my mother was a big on boiling vegetables until they reached the correct color of grey.
I figure steaming, garlic and Thai fish sauce should do the trick.


Thai fish sauce... I don't know what I did before I found that stuff. It's so amazing in so many dishes.

On topic, lately I've been throwing big, chopped Brussels sprouts from the local Super King here in L.A into a pan with Spanish olive oil with crushed garlic, diced white onion, and seasoning. After I've got some brown on both sides, I put them in a hot oven (425 degrees) for a bit. I cannot stand overcooked/mushy sprouts. But I do liked them cooked through nicely with a little crispness outside.
 
2012-12-10 04:07:54 AM

sonnyboy11: Thai fish sauce... I don't know what I did before I found that stuff. It's so amazing in so many dishes.


We would thrive in Ancient Rome and Greece where it was a staple. (Garum)
 
2012-12-10 04:13:23 AM
1) Good thing I grow my own...
2) Got a helluva good recipe for them (bacon, roasting... yummmmm)

Have fun y'all...
 
2012-12-10 05:40:00 AM

Gyrfalcon: Hollie Maea: Gyrfalcon: If you want to eat a cabbage, eat a freaking cabbage. Otherwise what's the point of a Brussels sprout?

Totally different flavor. It is pretty amazing though the diversity of the single species Brassica Oleracea. Cabbage, broccoli, cauliflower, kale, collards, Brussels sprouts, kohlrabi and others. All great stuff.

...unless you're me, and others like me, who lack the proper taste bud receptors to appreciate those vile vegetables. Seriously, it all comes down to lack of a certain flavor receptor. All those veggies taste unspeakably bitter, and nothing fixes it. Except so much cheese sauce as to negate the purpose of eating vegetables.

Parents, if your kids say they hate broccoli, try them out on brussels sprouts and cauliflower. If they hate all of them, chances are they're never going to like them. Sorry.


Indeed. Brussels sprouts are a lot like anal sex in this regard. Force either one on a child and they are not liable to enjoy them as an adult.
 
2012-12-10 06:42:55 AM

Mixolydian Master: Bontesla: I heard Bruge was better...

/too obscure?

I'll take cities in Belgium for $500, Alex


No. In Bruge is a truly great film.
 
2012-12-10 06:48:29 AM
This headline tickles the underside of my scrotum, figuratively.
 
2012-12-10 06:55:10 AM

ToeKnee666: My mom boiled the shiat out of them and I would basically swallow them whole. My wife, however, sautéed them in olive oil and sprinkled them with sea salt. It's like there's my wife's planet and then there's the one where the fifties were ahs awesome as TV and republicans hope they can convince you they are.


What? You learned to swallow large sized objects from your mom? Now you can take in your wife's planet, whatever that is? I don't want to know.
 
2012-12-10 07:19:14 AM

cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.


Amen to that.

Brussels spouts are one of two vegetables that I never had any luck with growing. Tried and tried but never succeeded.

Kind of surprised that so many of you like them.

/love Brussels Spouts, my second fav veg
/frozen ones are useless except for slingshot ammo
 
2012-12-10 07:24:44 AM

Bontesla: I heard Bruge was better...


No, Bruges is a shiathole.

/not obscure
 
2012-12-10 08:26:46 AM
Just made my Brussels Au Gratin with pine nuts last week, so I'm pretty set on them for a while. Maybe again after the new year sometime.

Fortunately, I live where most veggies are picked, so a price doubling would still barely be a shrug. Pine nuts are way more friggen expensive than I expected, though.
 
2012-12-10 08:26:59 AM
brussels sprouts are my absolute favorite veggie. I will eat them any time I can.

GAH NOW I NEED SOME! Off to Costco!
 
2012-12-10 08:30:31 AM

Cerebral Knievel: Indeed. Brussels sprouts are a lot like anal sex in this regard. Force either one on a child and they are not liable to enjoy them as an adult.


I'm going to hell for laughing at that one.
 
2012-12-10 08:40:30 AM
I'm about to have Brussels sprouts for breakfast, so I'm getting a real kick out of this thread.

Recently learned that sprouts make an excellent substitute for potatoes in a traditional bacon-and-eggs breakfast. Quarter and fry 'em in the bacon fat with a spoonful of minced garlic, and dress with balsamic vinegar.
 
2012-12-10 08:42:05 AM

twistofsin: Take a huge pile of sprouts and cut them in half in a ceramic roasting dish.

Chop up a stick of butter, throw in a large amount of minced garlic, and salt.

Cover and bake at 350 until lightly browned, tossing every 15 mins. Add some Parmesan when cooked.

Listen to everyone exclaim about how great it is and how much they hated sprouts when they were kids.


Everyone craves Paula Deen food, because it's like porn for the tongue. (Almost, her mac & cheese was too over the top to be a hit here.) My challenge is finding ways to make people desire it without the fake tits and double penetration, so I cycle through a lot of unusual cheeses, different chopped nuts, and herbs & spice combos up the wazoo.

Haven't tried truffles yet... of course, that's basically a money shot on a plate.
 
2012-12-10 08:48:49 AM
Blanched, then sauteed with bacon, shallot and chopped walnuts.
 
2012-12-10 09:16:24 AM
Love both fresh and frozen. My most favorite recipe involves cooking them in shallots, butter & white wine vinegar. Om nom nom.
 
2012-12-10 09:50:36 AM
A whole stalk of them is still $4.99 at my local grocer, and that's a shiatload.
 
2012-12-10 09:58:35 AM
used to hate 'em. now they're my favorite vegetable.

try this, haters:

heat oven to 400º
prep (fresh) brussels sprouts by cutting the bottoms off and removing outer leaves. enough to fill half a large baking dish
fill the rest of the dish with similarly sized new red potatoes.
add in a handful or two of large peeled garlic cloves
add in a couple of rosemary sprigs
douse the whole shebang in a liberal amount of EV olive oil
roast until done - usually about 35-45 minutes (not a bad idea to stir halfway through).
remove when potatoes are fork-tender and dust with freshly grated parmesan (not kraft!)
cover with foil for 5 mins or so to let the parm melt a bit.

serve and enjoy.

note: the outer leaves of the sprouts might be a little brown. this is a good thing. and the roasted garlic cloves will be brown and awesome too.
 
2012-12-10 09:59:58 AM
oh, i forgot: make sure you coat the sprouts and taters with EVOO - don't be afraid to get your hands in there and mix 'em up. also, make sure you season with kosher salt and freshly ground pepper before it goes in the oven.
 
2012-12-10 10:26:14 AM
I use both fresh and frozen. There's really little difference if the frozen ones are properly frozen. And it is hard to find the baby ones fresh. When you can, they are rather expensive. The fresh ones around here are usually too old and by the time you finish trimming them up, you've thrown about a third of them away.

Boiled sprouts suck hard, but there are very many tasty and easy recipes that will turn the most ardent sprout hater into a lover.
 
2012-12-10 10:32:23 AM
Being a mossbacked primitive bachelor I eat the frozen ones exclusively, usually by dumping a bag of them into a kettle of boiling water. This is plainly a suboptimal culinary approach, but it frees me to play video games or surf the Internet while they cook, taking occasional trips to the stove to survey their tenderness, grunt approvingly, and scratch my crotch. Once they are drained they are devoured whole with the accompaniment of salted butter or cheddar. At length there follows the Green Poop, but we shall not speak of this.

Any effete IT weenie can lightly steam his sprouts and serve them with balsamic vinegar and shallots and pesto and other such frippery. A real man slays and gorges on veggies like Atilla at his bivouac. Sad it is how our youth lose the boldness to master their greens in the fashion of their forefathers.
 
2012-12-10 10:42:42 AM

ShannonKW: Being a mossbacked primitive bachelor I eat the frozen ones exclusively, usually by dumping a bag of them into a kettle of boiling water. This is plainly a suboptimal culinary approach, but it frees me to play video games or surf the Internet while they cook, taking occasional trips to the stove to survey their tenderness, grunt approvingly, and scratch my crotch. Once they are drained they are devoured whole with the accompaniment of salted butter or cheddar. At length there follows the Green Poop, but we shall not speak of this.

Any effete IT weenie can lightly steam his sprouts and serve them with balsamic vinegar and shallots and pesto and other such frippery. A real man slays and gorges on veggies like Atilla at his bivouac. Sad it is how our youth lose the boldness to master their greens in the fashion of their forefathers.


Excellent - excellent. Do you eat them with hot dogs or bologna? Which beer do you drink to get that perfect effluvium?
 
2012-12-10 10:49:14 AM
So now we're sharing VEGETABLE recipies on Fark? The pussification of the Web is complete.

Bacon, steak, smoked/flame-broiled meats, hamburgers....such are the carnivorous goodies that have a rightful place among these pages. VEGETABLES? I think NOT!

Veggies aren't food...they're what food EATS.

/Just sayin'
 
2012-12-10 11:00:51 AM

JackieRabbit: Excellent - excellent. Do you eat them with hot dogs or bologna? Which beer do you drink to get that perfect effluvium?


A bag of frozen 'sprouts is a lot, dude. Add to that about a third of a brick of cheese and a gratuitous dose of NaCl and I'm bloated and done for the evening (unfit for company as well) -- no room for meats. If I'm extra voracious I'll pluck up the sprouts and cheese with wads of heavy bread. Indeed, I find this is a fine way to salvage sour bread that has gone hard, as it will soak up the sprout juice and soften resulting in a gooey breadlike wad with a cheesy/buttery sprout interior. Makes for legendary wind, but again you don't want to hear about that.
 
2012-12-10 11:09:26 AM
My mother in law, despite her foibles, is a damn good cook. She makes roasted Brussels sprouts that are absolutely incredible. That's what I want from her for Christmas - a big platter of roasted Brussels sprouts.
 
2012-12-10 11:11:08 AM
The sprouts that I grew up with were nasty vile things, but it must have been the way they were prepared.

I rediscovered them a few years ago when my oldest kid told me that they had them at school and that they were good. So I tried them again, in a non-soggy fashion, and discovered that I really liked them.

Try this:
Split sprouts in half and lay out with the cut side up in a casserole dish.
Add the seasoned olive oil of your choice.
Add a very small amount of sugar - just a little, it helps bring out the natural sweetness.
Then cover with fresh grated parmesan cheese
bake until cheese melts

Awesome and simple
 
2012-12-10 11:13:53 AM

ShannonKW: no room for meats.


That might be the most depressing phrase I've ever read on Fark.

There's ALWAYS room for meat...
2.bp.blogspot.com

/You know who else didn't eat meat?
 
2012-12-10 11:40:48 AM

Highroller48: ShannonKW: no room for meats.

That might be the most depressing phrase I've ever read on Fark.

There's ALWAYS room for meat...
[2.bp.blogspot.com image 400x300]

/You know who else didn't eat meat?


You're mom didn't. That's where you came from.
 
2012-12-10 11:42:01 AM
You people are sick.

Brussel sprouts? Really???

They look like alien pod babies, and taste even worse.
 
2012-12-10 11:44:33 AM
All right there are enough interesting ideas in here I might actually have to experiment. Look out, Lordfortuna...
 
2012-12-10 11:53:06 AM
My kids love brussels sprouts and will fight over the last ones. A few years ago I made tongue with brussels sprouts (take a cow tongue, boil it, skin it, throw it in the crockpot with a bunch of sprouts and cook the shiat out of it). I figured they would hate it, but I had a tongue and some frozen sprouts I needed to use up, so I gave it a shot. They liked it so much that one of them said they were going to ask grandma to make that for Thanksgiving that year instead of turkey. Grandma did not like that idea at all. Maybe I just have weird kids.

//the best part about cooking tongue is chasing the kids around the house with it before you cook it
 
2012-12-10 11:53:09 AM

doczoidberg: You people are sick.

Brussel sprouts? Really???

They look like alien pod babies, and taste even worse.


Read the thread again. Just boiling them does make them taste awful. But there are a lot of ways to make them delicious. A tad of sugar is the key to overcoming the bitterness.
 
2012-12-10 11:53:28 AM

Highroller48: There's ALWAYS room for meat...


Tell me that when your alimentary tract is clogged with a few kilos of cellulose, lactose, and wheat gluten. Yes, that photo looks heavenly now, but it will seem less so when hordes of microbes are doing your gut like Crips gone wild in Compton.

Don't get me wrong. As an educated, multicultural, 21st century man I value diversity, so when my intestinal flora celebrate their culture on a big bolus of brussels roughage I applaud them, even if I have to do so doubled up and farting on the bathroom floor. At such times, though, a juicy cut of beefsteak would be as inappropriate and unwelcome as a Piñata at a Bar Mitzvah. It's a matter of sensitivity. You don't want to get on the bad side of your E. coli.
 
2012-12-10 12:32:27 PM

Staffist: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

Fresh FTW, agreed, but have you had the frozen 'steam in the bag' sprouts? They're pretty decent.


No, but I haven't had frozen in more than 20 years. Never really think of the technology of frozen foods getting better over time, but yeah. I'm sure they can freeze stuff much faster, which retards the growth of ice crystals, which breaks the cell walls. which.....

I'll have to try them.
 
2012-12-10 12:38:07 PM

Mouser: I'm about to have Brussels sprouts for breakfast, so I'm getting a real kick out of this thread.


I like roasted brussels sprouts with a fried egg on top for breakfast. Also can substitute roasted asparagus, green beans, etc. All good with fried eggs.
 
2012-12-10 02:15:41 PM

ShannonKW: Highroller48: There's ALWAYS room for meat...

Tell me that when your alimentary tract is clogged with a few kilos of cellulose, lactose, and wheat gluten. Yes, that photo looks heavenly now, but it will seem less so when hordes of microbes are doing your gut like Crips gone wild in Compton.

Don't get me wrong. As an educated, multicultural, 21st century man I value diversity, so when my intestinal flora celebrate their culture on a big bolus of brussels roughage I applaud them, even if I have to do so doubled up and farting on the bathroom floor. At such times, though, a juicy cut of beefsteak would be as inappropriate and unwelcome as a Piñata at a Bar Mitzvah. It's a matter of sensitivity. You don't want to get on the bad side of your E. coli.


I fear at this point in my life cycle, now some 40 years in depth, that such a shocking and abrupt dietary alteration would be far more dangerous than continuing my daily ingestion of large quanitites of charred mammal flesh. Indeed, the jolt to my system from a sudden influx of green leafy things (other than those associated with a good, high-fat Caesar salad with lots of cheese) could very well lead to a state of anaphylaxis.

If I am condemned, like all mortal men, to eventually shuffle off this mortal coil, I see no reason to spend my remaining seasons ingesting "food" more fit for beast than man for the sole sake of putting off the inevitable. If i'm going to snuff it anyway, I'd far rather exit with a smile on my face...and barbeque sauce on my chin.

When we forego the delicious satisfaction of gluttonously scarfing down the perfectly-seared tasty-bits of lesser animals, the terrorists Brussels sprouts win.

I, for one, shall not so easily concede defeat!
 
2012-12-10 02:17:34 PM

mod3072: //the best part about cooking tongue is chasing the kids around the house with it before you cook it


I was the only kid in my school, perhaps the entire State, who got tongue sandwiches in my lunch bag. I'd pull out the huge licker, pop it into my mouth, and walk around like the Rolling Stones logo.

/Never got laid until I knocked that shiat off.
 
2012-12-10 02:34:03 PM
I've never eaten a brussel sprount in my entire life. Not a part of our cuisine.
 
2012-12-10 02:44:29 PM

Highroller48: When we forego the delicious satisfaction of gluttonously scarfing down the perfectly-seared tasty-bits of lesser animals, the terrorists Brussels sprouts win.


All this is well said sir, but a Brussels sprout is a lesser animal. Remember the Jolly Green Giant's sidekick? Tell me you didn't want to eat him. Of course you did -- we all wanted to shove a fork into Sprout's tender, quivering flesh, which is why the Green Giant selected him in the first place. He paraded that luscious little fellow before a generation of Americans, haughty and arms folded akimbo, tantalizing us. "Ho! Ho! Ho!" indeed. It was true genius in advertizing. This is why Brussels sprouts are irresistible.
 
2012-12-10 03:57:36 PM

Benevolent Misanthrope: Roasted brown and crisp in a hot oven with olive oil, coarse salt and cracked black pepper. Awesomeness.


This is good, but to make it better you can parboil the brussels sprouts. That way they are tender before getting dried out.
 
2012-12-10 03:59:35 PM

0Icky0: /Never got laid until I knocked that shiat off.


Really? I thought the chicks would all over someone with a six-inch tongue hangin' out.
 
2012-12-10 04:31:28 PM

ShannonKW: Highroller48: When we forego the delicious satisfaction of gluttonously scarfing down the perfectly-seared tasty-bits of lesser animals, the terrorists Brussels sprouts win.

All this is well said sir, but a Brussels sprout is a lesser animal. Remember the Jolly Green Giant's sidekick? Tell me you didn't want to eat him. Of course you did -- we all wanted to shove a fork into Sprout's tender, quivering flesh, which is why the Green Giant selected him in the first place. He paraded that luscious little fellow before a generation of Americans, haughty and arms folded akimbo, tantalizing us. "Ho! Ho! Ho!" indeed. It was true genius in advertizing. This is why Brussels sprouts are irresistible.


Clearly Bolshevist propaganda, designed to show the working classes as oppressed by their corporate masters. Presumably, we are meant to feel sympathy for the hard-working and diminuitve "sprout", as he slavishly works the cornfields of his master, the "Green Giant" of money and corporatism. By making "sprout" appear cute and tasty, they imply he is more comestible than compostable, and thus disguise the truth that he is more suited to greasing the wheels (and stomachs) of the Beef industry than purveying vegetarian alternatives for human consumption.

The Arrogant Worms may see vegetables as people, but no Right-Thinking citizen of Western Democracy could ever agree that they were flesh suitable for the dinner table of a Real ManTM.
 
2012-12-10 04:37:38 PM

on the road: Really? I thought the chicks would all over someone with a six-inch tongue hangin' out.


Approves:
upload.wikimedia.org


/Hot like (Trial By) Fire.
 
2012-12-10 08:01:59 PM

Aulus: I never got what was so awful with them for most. I've loved them since I was a little kid. Then again, I've also been very fond of liver, spinach and asparagus.

OTOH, I've never liked coconut, apricots, pineapple and licorice.


Whoa! Except for the liver/coconut thing you are me!

I have always despised liver, I do like fresh coconut and the milk, cannot stand it processed in any way though, so half on that one...
 
2012-12-10 09:21:41 PM

Hollie Maea: Benevolent Misanthrope: RoyBatty: kmmontandon: zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.

Of course, of course, but then, put a little sumac on them. I learned that on a trek through the Levant.

Roasted brown and crisp in a hot oven with olive oil, coarse salt and cracked black pepper. Awesomeness.

That said, as much as I do like Brussels sprouts, at no time in my life have I ever said, "What? No Brussels sprouts??? I don't want to live without Brussels sprouts!" I'll make do with other greens if they get too spendy.

Yeah that sounds pretty damn good too.


Shredded and sauteed in brown butter. A little lemon to finish.
 
2012-12-11 03:29:42 AM
Just boil them til they're soft....Yummy Nummy !!

/Hated them as a kid, LOVE them now !
//Raw even !
 
2012-12-11 06:53:53 PM

fusillade762: ChiWhiteSox_56: fusillade762: Mom likes to sautee them with mustard and molasses. It doesn't sound like a palatable combination, but it works.

I'm going to try this. Any suggestions on the ratio of mustard to molasses? Should I be using regular yellow mustard? Do I cut them in halves?

/ dead serious
// life-long sprout fan

Had to ask her but I got the recipe:

Halve the sprouts (1 pound) and brown them a bit in butter (3 tbsp). Then add 1/4 cup chicken broth and cook covered until the liquid is gone (about 8 minutes). Then add 2 tbsp maple syrup (I was wrong about the molasses part, though I suppose that would work, too) and 1/2 tsp mustard (mom just uses plain old French's) and toss to coat for about a minute.

Apparently the original recipe calls for water instead of chicken broth and Dijon mustard, not French's.


Thanks so much for getting the recipe for me!! I'm going to try it sometime before Christmas. I'll track you down and let you know how it went. I really appreciate it! :)
 
2012-12-11 07:32:03 PM

ChiWhiteSox_56: Thanks so much for getting the recipe for me!! I'm going to try it sometime before Christmas. I'll track you down and let you know how it went. I really appreciate it! :)


You are welcome. Strangely enough I just found out mom is making that very dish tonight!
 
2012-12-12 03:37:01 AM
Roasted Brussel's Sprouts with Bacon, Walnuts, and Parmesan Cheese

Ingredients: 3 lbs fresh Brussel's sprouts, 1 lb bacon, 1 cup walnut halves, 1/4 cup freshly grated parmesan cheese, 1 tsp freshly ground black pepper, 1 tbsp lemon juice.

Directions: Cut bacon into 1/4 inch pieces and cook over medium heat in a large skillet until fat is rendered and pieces are crisp. Remove cooked bacon with a slotted spoon to a plate lined with several layers of paper towels. Reserve 3 tbsp of the rendered bacon fat. Preheat oven to 375 deg F. Wash sprouts and trim off ends. Cut larger sprouts in half. Toss sprouts in reserved bacon fat. Spread sprouts out evenly over a large rimmed baking sheet and sprinkle with the black pepper. Roast in oven for 30 minutes, carefully stirring after 15 minutes. Stir sprouts again and add walnuts. Roast for an additional 15 minutes. Remove from oven, toss with lemon juice, then add bacon and parmesan and toss to distribute evenly.
 
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