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Old 04-23-2015, 06:13 PM   #31
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Brussels Sprouts were on sale this week and they looked fresh.

(Disclaimer... I love Brussels Sprouts )


I tried an experiment.


Tempura Batter, Deep Fried, Several choices of dipping sauce.
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Old 04-23-2015, 06:50 PM   #32
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This has been a hit lately...

Very thinly thinly sliced BS, like cole slaw, sautéed with similarly sliced red and yellow peppers and some finely diced shallots. Aggressively seasoned.

Also, and I might have posted above, bubble and squeak with BS instead of cabbage.
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Old 04-23-2015, 10:23 PM   #33
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Quote:
Originally Posted by Zagut View Post
Brussels Sprouts were on sale this week and they looked fresh.

(Disclaimer... I love Brussels Sprouts )


I tried an experiment.


Tempura Batter, Deep Fried, Several choices of dipping sauce.
How was it? I'm interested. What were your dipping sauces? Like others have mentioned over the past, I like them shredded in a slaw, or fried tender crisp with bacon and onions, etc. Not just boiled, like my mom and gma used to do to the poor things.....
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Old 04-24-2015, 02:55 AM   #34
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They're good roasted, Cheryl.
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Old 04-24-2015, 04:25 AM   #35
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I often steam them and serve with a cheese or an onion béchamel-type sauce poured over.

They are good lightly steamed and finished by sautéing quickly in butter with sliced almonds or cooked chestnuts (you can buy them cooked in cans, jars or vac-packed).

But then, I love BS. I think the knack is not to cook them too much - they need to have a bit of a bite so 8-10 minutes max. Cooked too much and they become bitter. One of my grandmothers used to boil them hard for nearly an hour! Fortunately, other grandmother and my mother were good cooks so I was "dragged up proper" in the kitchen! Also don't cut an "X" in the base of the stalk - it makes them soggy and takes away a lot of the flavour (ah, so that's why they do it!).

Try thinking of them as Jane Grigson describes them in her Veg Book -

".... an elegant miniature cabbage".

Thomas Jefferson planted them at Monticello in 1812. Given his penchant for vegetables and his garden, he probably brought them back with the him with all the plants he brought back from Europe so he must have thought them worth the effort.
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Old 04-24-2015, 02:48 PM   #36
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Long cooking does, um, "enhance" the attributes that chase people from them, I think. Since quicker-is-better, I try to find the smallest sprouts I can buy. I found packages of teeny ones a month or so back at a store I'll stop in sometimes. Not only were they the size of the small marbles, but they were perfectly sweet AND Brussels sprout-y. If all I can find are large ones, I'll cut them in half, especially if I'm frying them in bacon fat.
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Old 04-24-2015, 03:05 PM   #37
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I don't cook Brussels sprouts often, because Stirling gets nauseous when he smells them*. When I do, I do usually cut the cross in the stem, but I steam them. I have never noticed them getting soggy.

* There was an incident in his childhood with an entire field of Brussels sprouts which was on fire.
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Old 04-24-2015, 03:17 PM   #38
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No way, no how, uh-uh would I eat these shrunken little heads of yuck. Feel free to bathe me in rutabegas, turnips, radishes, cilantro, sauerkraut, any other vegetable (other than sweet potatoes baked with marshmallows), just not BS.

I'm happy that others eat and enjoy them!
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Old 04-24-2015, 06:23 PM   #39
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Yes, fresh. I don't eat them often enough to buy frozen, so I'll buy a small amount in the produce aisle and have them in two or three meals. Frozen would end up being a bag of frost.
Much as I love BS, frozen ones are nasty. They are soggy before you even think about cooking them.
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Old 04-24-2015, 10:06 PM   #40
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They're good roasted, Cheryl.
Yes, I love them roasted, too.
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