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(Mirror.co.uk)   New for this Christmas: 'sweet' Brussel sprouts, which trick the brain into thinking they are a treat   (mirror.co.uk) divider line 102
    More: Unlikely, Christmas, brussel sprouts, Waitrose, Brussels, treating, vegetables  
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3071 clicks; posted to Main » on 03 Dec 2013 at 8:37 PM (31 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-12-03 09:28:29 PM

BunkoSquad: I just cooked some Brussels sprouts tonight (sauteed with garlic and onions and served over pasta)


farm6.staticflickr.com

Yeah, I took a picture. I'm still kind of new at this cooking thing so I need to document what works and what doesn't
 
2013-12-03 09:30:23 PM
I love them. Lightly steamed and tossed with crispy pepper bacon bits is my fav.

/other good ideas here
//thanks
 
2013-12-03 09:31:48 PM
Sweet Brussell Sprouts already exist:
img.fark.net
Like eating freakin' candy. I'll polish off a whole jar in one sitting.

/I love them steamed or roasted, too.
//They're like little balls of awesome.
 
2013-12-03 09:33:16 PM
I'm going to have to print out this thread--so much to try. I think there's a genetic thing like with cilantro where some people just can't stand the cabbage family. Thankfully I was spared. Of course I'm Irish.
 
2013-12-03 09:38:19 PM
Some people react to them the same way some folks hate cilantro... The good news is that we can fix this. Soak those farkers in salty ice water for about 45 minutes then rinse the shiat out of them. When you've done that, sauté them with a stick of butter.
 
2013-12-03 09:38:46 PM
Revenge for Passchendaele.
 
2013-12-03 09:54:41 PM

GRCooper: Lsherm: I never hated brussel sprouts, but we never really had them growing up, either. Now they are a great snack  - lightly steam those farkers and then toss them in a bag with some sea salt.  As a bonus, your doctor won't ever tell you you need to eat more fiber ever again.

Yup, cooked correctly they're delicious. Over cooked they're little balls of nasty shiat


or frozen.
gotta be fresh
 
2013-12-03 09:55:38 PM
Everyone in my house loves Brussels sprouts. I usually cut them in half (unless they're little), toss them in olive oil with salt and pepper, spread them out on a cookie sheet and roast them for 25 minutes in the oven (350 degrees). They're like candy.  I *used* to do them on the stovetop in butter to caramelize the cut side (cooked them face down in melted butter for 15 minutes or so, covered with a lid), but since they absorb butter like sponges they were pretty much half butter, half vegetable by the time they were done. They're wonderful that way, though, but I only cook them like that every once in a while now.
 
2013-12-03 09:59:30 PM
 
2013-12-03 10:01:09 PM

UrinalPooper: Some people react to them the same way some folks hate cilantro... The good news is that we can fix this. Soak those farkers in salty ice water for about 45 minutes then rinse the shiat out of them. When you've done that, sauté them with a stick of butter.


I'm one of the genetic freaks that can't deal with cilantro. And I hate cabbage of any kind, the smell, taste, texture just gets to me. I'm Irish too, a disgrace to my people... luckily I make up for it with the amount of potatoes I eat.
 
2013-12-03 10:01:23 PM
My wife makes killer ones: Toss them in olive oil, kosher salt, some pepper and roast them at 400 degrees until they're toasty.
 
2013-12-03 10:01:47 PM
Roast them and toss with chopped bacon and real Parmesan cheese.

Or slice in half then slice very, very thin and stir fry them in butter until wilted and hit them with Parmesan and a touch of nutmeg.
 
2013-12-03 10:03:42 PM
Hack Patooey
I found this recipe. Last year. YUM

Squeee! I can't wait to try this!
 
2013-12-03 10:03:44 PM
dmax: 3.Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden.

I lay the strips of bacon over the top of the sprouts.

And I go the savory route (salt, onion powder, paprika, etc).
 
2013-12-03 10:13:50 PM
I used to hate brussel sprouts, only because they were overcooked and mushy.  When you do that, they taste and smell like bitter, sulfurous balls of disgusting.  However, when cooked until they turn bright green and slightly crispy, especially with some bacon or ham, with some cracked black pepper, they are delicious.  Then again, a whole lot of things taste better with salted pork products like bacon.
 
2013-12-03 10:26:35 PM

Lsherm: I never hated brussel sprouts, but we never really had them growing up, either. Now they are a great snack  - lightly steam those farkers and then toss them in a bag with some sea salt.  As a bonus, your doctor won't ever tell you you need to eat more fiber ever again.


Little grapeseed oil, plus a lemon pepper powder, maybe a little garlic. Roast the suckers.

Crispy and savory on the outside, soft and sweet on the inside.
 
2013-12-03 10:45:24 PM
I tend to cook and eat simply.  Lightly steamed, then finished in a hot pan with butter, salt, and pepper.  That said, there are some tasty-looking recipes upthread that I will definitely be trying out this winter.
 
2013-12-03 10:48:01 PM
They don't need to be sweetened, if properly prepared. My kids will fight over who gets the leftover sprouts. Maybe I just have weird kids.
 
2013-12-03 11:02:14 PM
Nope.
 
2013-12-03 11:02:44 PM

eyeq360: I used to hate brussel sprouts, only because they were overcooked and mushy.  When you do that, they taste and smell like bitter, sulfurous balls of disgusting.  However, when cooked until they turn bright green and slightly crispy, especially with some bacon or ham, with some cracked black pepper, they are delicious.  Then again, a whole lot of things taste better with salted pork products like bacon.


Indeed. Cook with bacon, throw away the BS, eat the bacon.
 
2013-12-03 11:05:08 PM
Roasted in bacon fat, then toss with chopped bacon and toasted walnuts. Season with freshly cracked black pepper. Top off with freshly grated Parmesan cheese. YUM!
 
2013-12-03 11:06:01 PM
brussel sprouts are fine just the way they are
 
2013-12-03 11:08:53 PM
 
2013-12-03 11:12:27 PM
We like them and so does our cat. We gave him a bit of roast chicken and there happened to be a brussel sprout on the plate. He ate the sprout and left the chicken.
 
2013-12-03 11:17:13 PM

mod3072: They don't need to be sweetened, if properly prepared. My kids will fight over who gets the leftover sprouts. Maybe I just have weird kids.


You eat them. No you eat them. No way. Cut it out. MOM!
 
2013-12-03 11:23:15 PM

thisisyourbrainonFark: My wife makes killer ones: Toss them in olive oil, kosher salt, some pepper and roast them at 400 degrees until they're toasty.


That's how I do it, and they are really, really good.
 
2013-12-03 11:48:00 PM
I'll read the thread after my comment.

Don't go farking with my Brussel Sprouts! They are just fine as they are!
 
2013-12-03 11:48:58 PM
The real problem is that people have always defaulted to boiling Brussel sprouts.
They should never touch water - steam, roast or fry them.
 
2013-12-03 11:49:09 PM
Y'all crazy
 
2013-12-03 11:54:05 PM
Will they also trick my ass into emitting Brahms and a floral aroma?
 
2013-12-04 12:03:03 AM
I might try the little bastards. It's not like I had a vendetta against the standard version; they're just tiny cabbages. This just sounds like an intriguing twist.
 
2013-12-04 12:12:45 AM
avoision.com
 
2013-12-04 12:16:45 AM
Yuck...
*ducks*
 
2013-12-04 12:21:57 AM
Question: I've heard that what really farks up the taste is harvesting them too early, before the first frost hits them. All Wikipedia mentions on the subject is "In the home garden, "sprouts are sweetest after a good, stiff frost". ". Anyone with more info?
 
2013-12-04 12:34:00 AM
My sisters and I never had a problem with Brussel sprouts. We took one look at them and squealed over how they looked like little heads of lettuce and thought they were cute- the same way we thought broccoli looked like little trees. We actively asked for them- our brains never told us it was poison or bad to eat. Our parents pretty much had an "eat it or don't eat anything" attitude. Never hurt us a bit and it showed us that we didn't dictate what went on in the house.
 
2013-12-04 12:34:11 AM

dmax: Professczar: dmax: Bacon till it's almost done, remove from pan. Leave some of the fat.
An onion, diced up, cooked to softness in the bacon grease.
Halved brussels sprouts, toss in the trash.
Mix the bacon back in.

Divine.

[userserve-ak.last.fm image 300x465]
Put the brussels sprouts back in the pan and no one gets hurt.


Oh, hell yes nothing wrong with that.
 
2013-12-04 12:36:12 AM
 
2013-12-04 01:34:54 AM
Slice 'em in half lengthwise, put them face down in some melted butter over medium-high heat, sprinkle with kosher salt and lid up. After a couple minutes you'll have some lovely, al dente roasty-sweet sprouts in brown butter.
 
2013-12-04 01:38:07 AM

Benevolent Misanthrope: GRCooper: Lsherm: I never hated brussel sprouts, but we never really had them growing up, either. Now they are a great snack  - lightly steam those farkers and then toss them in a bag with some sea salt.  As a bonus, your doctor won't ever tell you you need to eat more fiber ever again.

Yup, cooked correctly they're delicious. Over cooked they're little balls of nasty shiat

Fark almighty, THIS.  Lightly steam or roast them quickly and they are fantastic.  Boil or otherwise overcook them and they taste like goblin piss.


You can boil them, but the maximum amount of time they can spend in the water is 10 minutes.  Just a minute past that and they turn into soft squishy glops of disgustingness, mostly because all of the good flavor is now in the water and the bad flavor is all that's left.  Basically, the less time brussel sprouts spend cooking in liquid and the less liquid used, the better the taste in the end.  That's why steaming or simmering work out so much better, and why frying or baking can be absolutely amazing.

They definitely are a bitter food though, one that takes some special prep or very peculiar tastes to be able to eat straight.  By themselves they'll overwhelm, but coupled with equally strong tastes (bleu cheese and pastrami is my favorite) or with mitigating "soaks up the flavor" things like mashed potatoes they're amazing.

Oh yes, my favorite way to cook them: herb-infused olive oil (or just sprinkle some italian seasoning in some olive oil) in a pan, cut sprouts in half, lay face down in pan, heat until seared on underside (don't move them around), then fill pan to half the height of the tallest sprout with chicken stock, cover, and simmer for about 5 minutes.  Soooooo good.
 
2013-12-04 03:05:52 AM

yukichigai: You can boil them, but the maximum amount of time they can spend in the water is 10 minutes. Just a minute past that and they turn into soft squishy glops of disgustingness, mostly because all of the good flavor is now in the water and the bad flavor is all that's left. Basically, the less time brussel sprouts spend cooking in liquid and the less liquid used, the better the taste in the end. That's why steaming or simmering work out so much better, and why frying or baking can be absolutely amazing.


Squishy glops of AWESOMENESS you mean?  I'm conditioned by my grandma's cooking, she had a tendency to boil everything into oblivion,  but I *love* brussel sprouts that are soft enough to be eaten without teeth.

These days we do steam them for much better flavour, or just make a soup with them containing lots of black pepper and some salt.  Then the 'lost' flavour makes for deliciousness in the soup.

Also... without reading the thread... is there anyone else in here who has no idea what people are talking about when they say sprouts are 'bitter'?  (also broccoli).  they have never tasted bitter to me, even since I was a kid.  even 'under'cooked.
 
2013-12-04 06:53:14 AM

lindseyp: Also... without reading the thread... is there anyone else in here who has no idea what people are talking about when they say sprouts are 'bitter'?  (also broccoli).  they have never tasted bitter to me, even since I was a kid.  even 'under'cooked.


Once again it's down to genetics:

In the study, reported online in the American Journal of Clinical Nutrition, small biopsies of papillae - the little bumps on the tongue that contain taste receptors - were taken from 18 people known to have the same moderate-taster (heterozygous) genotype for the TASR38 bitter taste receptor and the amount of mRNA expression for this genotype was measured.
Before the biopsy, people rated the intensity of various bitter and non-bitter solutions, including broccoli juice. Even though the subjects had the same 'middle-of-the road' genotype, their responses to some of the bitter substances varied over four orders of magnitude. Analyses revealed a direct relationship between mRNA expression and bitterness ratings of broccoli juice, with subjects having the most mRNA rating the juice as most bitter.


http://www.eurekalert.org/pub_releases/2013-09/mcsc-vib090513.php

Short version: people have physical differences that mean some people really can taste things that other people really can't.

Which is why people should quit trying to tell someone else how a particular food is not as disgusting as they think it is, because their experience of it may truly not be the same as yours.
 
2013-12-04 08:04:56 AM
Is this the thread where peasants defend cabbage?
 
2013-12-04 08:06:48 AM
I thought I hated brussel sprouts growing up - my mom basically boiled them and served them with no seasoning.  Disgusting.

A couple years ago, my wife forced me to try a recipe she found to serve them cut in half, and sauteed with pancetta and then glazed with balsamic vinegar, seasoned with sea salt and then topped with a little pecorino cheese.  Amazing.

Ever since, they've become my favorite vegetable.  Roasted, sliced thin and fried in oil ... tons of great ways to prepare them.  Basically the only bad way to prepare them is the way my mom made them.  I blame mom for making me waste nearly 40 years I could've spent enjoyed this green leafy gem.
 
2013-12-04 08:09:41 AM
How come there is such a wide range of roasting times and temperatures?

350 degrees? 450? 20 minutes? 35 minutes?

Seriously. I don't want to eff them up...?
 
2013-12-04 10:46:28 AM

InsaneJelloTroll: I'm going to try that, except with cashews.


great idea! all i had was walnut pieces, but i'll bet cashews would be awesome. i seasoned it to taste with a bit of salt and freshly ground pepper too, obviously.
 
2013-12-04 11:03:19 AM

Mudd's woman: How come there is such a wide range of roasting times and temperatures?

350 degrees? 450? 20 minutes? 35 minutes?

Seriously. I don't want to eff them up...?


Ever toast marshmallows?
 
2013-12-04 11:19:55 AM

StoPPeRmobile: Mudd's woman: How come there is such a wide range of roasting times and temperatures?

350 degrees? 450? 20 minutes? 35 minutes?

Seriously. I don't want to eff them up...?

Ever toast marshmallows?


Not in an oven!
 
2013-12-04 11:42:48 AM

Mudd's woman: StoPPeRmobile: Mudd's woman: How come there is such a wide range of roasting times and temperatures?

350 degrees? 450? 20 minutes? 35 minutes?

Seriously. I don't want to eff them up...?

Ever toast marshmallows?

Not in an oven!


No, silly. In a toaster.
 
2013-12-04 11:44:01 AM

dmax: Bacon till it's almost done, remove from pan. Leave some of the fat.
An onion, diced up, cooked to softness in the bacon grease.
Halved brussels sprouts, sautéed but a little black on the flat side.
Mix the bacon back in.

ABSOLUTELY!


That is what i do, always a crowd pleaser.

/ I add fresh garlic
 
2013-12-04 11:57:40 AM

Snarfangel: Mudd's woman: StoPPeRmobile: Mudd's woman: How come there is such a wide range of roasting times and temperatures?

350 degrees? 450? 20 minutes? 35 minutes?

Seriously. I don't want to eff them up...?

Ever toast marshmallows?

Not in an oven!

No, silly. In a toaster.


sure, sure. So 30 minutes at 350 in a toaster. How many sprouts does one slot hold, on average?
;)
 
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