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Old 01-16-2009, 12:38 PM   #11
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Breezy, it's the cabbage smell. I don't eat cooked cabbage either.
But LOVE coleslaw.
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Old 01-16-2009, 04:48 PM   #12
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There was a trick....

...I saw once. They cut an X in the bottom of them before cooking. Something to do with absorbing the liquid. I can't remember.
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Old 01-16-2009, 04:53 PM   #13
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The "X" cut into the base of the sprout is to help it cook more evenly as, unless you're dealing with little tiny baby ones, the base end can be thicker/tougher than the tip.
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Old 01-16-2009, 11:11 PM   #14
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I just boil them for a few minutes. Next time I make them though, I'll have to try some of your ways!
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Old 01-17-2009, 08:42 AM   #15
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Wondering...

Quote:
Originally Posted by BreezyCooking View Post
The "X" cut into the base of the sprout is to help it cook more evenly as, unless you're dealing with little tiny baby ones, the base end can be thicker/tougher than the tip.
What if I do a + instead of an x?
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Old 01-17-2009, 10:06 AM   #16
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Quote:
Originally Posted by Phil View Post
What if I do a + instead of an x?
It's supposed to be as good as an X.
The small L though, only works as good as half the X.
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Old 01-17-2009, 10:27 AM   #17
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I love them sliced, sautèed with garlic in a little olive oil and finished off in the oven with a bit of heavy cream. Another way is to sautè them and at the end give them a good squeeze of lemon and orange.....delicious.
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Old 01-17-2009, 11:35 AM   #18
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I like to throw them in along with the carrots and potatoes when I cook a roast...or blanch and saute. I haven't tried roasting them yet.
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Old 01-17-2009, 09:58 PM   #19
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I normally do not eat or even like them, but I love them in vegetable soup I make, yum.
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Old 01-17-2009, 11:07 PM   #20
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I halve them and roast them with pancetta and garlic w/ olive oil.
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