Brussel Sprouts Are Actually Delicious

[rls80]

What great post - I love me sprouts! I can say I was a fussy eater from a young age, but strangely loved Brussels. Lots of thick gravy on top with loads of salt and pepper. Yum! Try them in a curry too if you like them, you won't be disappointed!

Any sprout flavoured tobaccos about? ha ha

 

[redfox]

I never understood the scare factor of brussel sprouts, all the cartoons i used to watch portrayed them as some sort of punishment!! lolz once i atually tried them i realised that they are actually FRIGGIN YUMMY. :D

 

[unclearthur]

No they ain't! LOL

 

[bubbadreier]

Unclearthur, quit being a baby! :D

 

[juni]

I used to love them as a kid, strangely enough. Haven't had any in ages though. Now, when it comes to fish, any kind of fish - ew... can't stand the taste of them. And they have little nasty bones too.

 

[redfox]

how strange! i had fish and brussel sprouts for dinner the other night! I guess my cooking is just hell bent at being unappetizing to some of you!

 

[glpease]

I love the things, and they're amazingly healthful. Here's what I generally do with them, but a polonaise can be a nice approach, too. If you can find them on the stalk, they're especially sweet. And, if you have leftovers, add a little extra balsamic, a little extra olive oil, and eat them cold as a salad.
If they taste nasty, they're either old when they were cooked, or they were overcooked. Properly done, and nicely fresh, brussels sprouts have a wonderful sweetness to them. The balsamico and the thyme really brings that sweetness out.
On the other hand, some people just hate them, no matter how good they are. More for me!

 

[viceroy]

:laughat:

It was the first time I ever saw anyone go for thirds on Brussel Sprouts.

I've never heard of people going up for seconds. :D

 

[igloo]

Asparagus cut white ends from the stalks and then cut into 2inch sections . In cast iron skillet on low heat melt 3tbs butter and add three crushed garlic cloves add asparagus tips and green stems .Add one splash worcestershire sauce to taste slowly cook until garlc browns and tip of asparagus start to turn almost black . Add three teaspoons bread crumbs and fine grated parmesan reggiano . Continue to heat until cheese melts and bread crumbs pick up excess moisture . Enjoy .

 

[unclearthur]

Not THAT sounds good Igloo !

 

[buster]

Kevin that is the best way to cook sprouts, also works for broccoli. We make Kale chips like that also. I grow kale in the garden over the winter, grows like a weed!
If you can find rib eye steaks thin sliced for shabu shabu at a Japanese market or Korean market. Wrap asparagus with the sliced steak. fry in a pan add some Teriyaki sauce to coat it. Serve with white rice and salad. If I want to make the wife happy I make this.

 

[cyndi]

Another good brussel sprout dish: put them in a layer in the bottom of a glass dish. Cover with butter and brown sugar. Bake for about 30 mins.
Butter and brown sugar even makes spam yummy.

 

[pawpaw]

Brusssel sprouts are nasty and i am too old to be convinced otherwise

 

[bubbadreier]

Brussel Sprouts are amazing pawpaw! :nana:

 

[pawpaw]

Bubba said "Brussel Sprouts are amazing pawpaw!"
i think with all the reviews of diffrent tobaccos we should be able to agree to disagree

so they are NASTY!!and dont even get me started on eggplant or lima beans

 

[bubbadreier]

I love eggplant and lima beans!! I used to take cans of lima beans to lunch with me, open them up and eat them cold! :mrgreen:

 

[pawpaw]

where is the vomit smilie?

 

[cortezattic]

OK, with people busy planning Thanksgiving dinners, I thought this thread was ready for a necro-bump.
I just tried Kevin's method for preparing Brussel sprouts, and they came out great! :clap:

I'd call them salty/garlicky/caramelized yumminess.
Thanks Kev... :wink:

 

[fitzy]

YUCK. To me they taste the way I imagine dog crap might tast like.

 

[pruss]

I love me some brussel sprouts.
I'm a big fan of trimming the fat of porchetta an cutting it into small cubes, then pan frying it until crispy. Once done remove the porchetta to a plate with a paper towel and the drain all but about two tablespoons of the bacon fat from the fry pan. Then toss in your fresh, trimmed, and clean brussel sprouts, sautee until tender then return porchetta to the pan and toss together. Remove to a serving bowl and drizzle with aged balsamic vinegar.
No porchetta? That's okay. Just use thick cut bacon.
-- Pat