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Brussels Spouts

Hawkeye10 said:
Even back in the 70's kids my age would rag on their parents making them eat B.S., it was almost trendy to complain about it (calf liver too), but you know heretic me....I said that I liked em.

Bac/sundried tomato/onion some salt and some acid is nice....this is actually better roasted than cooked to death.
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I've never tried roasted, but this sounds yum. I usually like veggies barely cooked, but this is an exception.
 
UtahBill said:
If you study the processes of how some foods are made, you won't touch grits, or maraschino cherries.....
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Eeeek, what's done to the cherries?
 
How about black eyed peas? Should be just barely mushy, cooked with a ham bone....
 
Elvira said:
Dixie Chicks are the best...
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You better stop, if you dont I just know I am going to have to pull out Reese in "Sweet Home Alabama" for a Dixie Chick Fix!
 
nota bene said:
Eeeek, what's done to the cherries?
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No natural cherry is that red or that sweet. So, they get bleached with lye, which damages the flavor so artificial flavors and sugar are added. My nephew worked at a processing plant once, he said one thing that was most unpleasant was scooping out rats that drowned in the vats.
 
never ate them as a kid
in WWII, Dad's B24 accomplished a wheels up landing in an English brussels sprouts patch
he refused to eat them thereafter as a professional courtesy
 
justabubba said:
never ate them as a kid
in WWII, Dad's B24 accomplished a wheels up landing in an English brussels sprouts patch
he refused to eat them thereafter as a professional courtesy
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Too funny.....my dad mostly refused to eat fish after some months I dont remember how many he spent at sea doing a Navy Reserve service requirement.... he never did like it much and that was about all they got fed protein wise he insisted (I have my doubts on the veracity of the story....my did was a salesman who idealized Trump.....getting the truth out of him tended to be an event)....anyways, he said that he ate enough fish that summer that he never needed to eat any more, he mostly refused to let mom serve it even though she often wanted to because it was cheap.

As the years passed he relaxed on this a tad.....smelt out of Lake Michigan floured and fried in margarine sometimes showed up for example....he was a little OK with that.
 
Hawkeye10 said:
Not me, we had em the garden when I was a kid every year, there were never enough for me.

Now that they are so cheap to grow in green houses they have been heavy on the menus around here for well over a decade....they never leave it seems.
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Why would you grow Brussel sprouts in a greenhouse? They need a good frost to to impart the flavour.
 
Aristaeus said:
Why would you grow Brussel sprouts in a greenhouse? They need a good frost to to impart the flavour.
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Frost used to help some of them, the new ones I dont think so.

I am retracting the greenhouse comment....over a year ago I was reading that one of the new types works perfect for greenhouses, makes it economical where it did not used to be, is increasingly being done....but I cant document it. I do have two good links to offer you in case you want to know more about the modern commercial B.S. situation:

https://www.mercurynews.com/2012/11/04/brussels-sprouts-renaissance-alive-in-bay-area/

https://www.thepacker.com/article/brussels-sprouts-enjoy-big-growth
 
Ah...brussel sprouts. I haven't had them in eons, but I remember how delicious they tasted. Some people say that if you don't cook them properly, they can have a "sulfur-like" smell to them, but this hasn't been my experience. I don't like them mushy, though. I like to sautee them lightly in oil, then once they are browned nicely, I pour in a small amount of water, cover it up, then let the steam from the water do the work. It can take a few times to get the timing and amount of water right, but the end result is yum. In fact I cook broccoli the same way too and it is also very tasty.
 
Hawkeye10 said:
These days the chefs say to just barely cook them, roasted most of the time and really let that raw B.S. flavor profile shine....but see I like my B.S. like I grew up on..... cooked down till almost mush in lots of butter and lots of salt and some pepper and some water to make the magic happen.....like Lima Beans (nee) Butter Beans.

What is your favorite B.S. program?

:2wave:






EDIT: There was supposed to be an R in that tittle.

I have no idea what came over me.
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I like Brussels sprouts, so whatever way they're cooked is good by me.
 
Hawkeye10 said:
R U Usually this easy?

:lamo
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I really can't say...LOL With food, probably....Don't get me wrong; I have my preferences with some foods, but I'm both picky about food and not picky about food. Once you've eaten all sorts of things from around the world that you had no idea of what it was and could only judge based on what it tastes like and not on what notions you have about whatever item it is, you'll know what I mean.
 
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