"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 04-24-2015, 10:56 PM   #41
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
Quote:
Originally Posted by Dawgluver View Post
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!
I've not had them since living at home with the folks, but I miss having BS steamed, coated with butter and sprinkled with some salt and lots of pepper, they are pretty good tasting. I think we used to have roast beef with them.
__________________

__________________
Caslon is offline   Reply With Quote
Old 04-25-2015, 07:00 AM   #42
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Caslon View Post
I've not had them since living at home with the folks, but I miss having BS steamed, coated with butter and sprinkled with some salt and lots of pepper, they are pretty good tasting. I think we used to have roast beef with them.
Hoo-rah! Another member of the Brussels Sprouts Appreciation Society.
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 04-25-2015, 11:10 AM   #43
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Cut into two; steam until tender but not limp; sautee flat side down until caramelized; serve with a dressing of EVOO-a dash of liquid mustard-lemon juice-pinch of sugar.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 04-26-2015, 09:48 AM   #44
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
At one time during my working life I worked for a wholesale grocery warehouse and my job was to pay the bills for the produce department. I used to get so hungry for a salad or some vegetables looking at those invoices every day. One day I got so hungry for brussels sprouts I bought some on the way home and cooked them that night. It was too many brussels sprouts. They made me sick, and I couldn't even think about a brussels sprout for years. Thankfully, I got over it, and I am back to loving brussels sprouts again, in proper portions. LOL
__________________
CarolPa is offline   Reply With Quote
Old 04-28-2015, 11:43 AM   #45
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,229
Quote:
Originally Posted by Cheryl J View Post
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.....
They were very tasty.
But what isn't when it's deep fried.

The dipping sauces were a honey mustard concoction, a soy/ginger/garlic concoction, ranch dressing, and a horseradish mayo concoction.

If you like your Brussels sprouts on the soft side you might consider par cooking them a little first.

Quote:
Originally Posted by Dawgluver View Post
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!
Cilantro!!!!

I'm one of those "Tastes like soap" people.

Quote:
Originally Posted by Mad Cook View Post
Hoo-rah! Another member of the Brussels Sprouts Appreciation Society.


We can never have too many members.
__________________
Zagut is offline   Reply With Quote
Old 04-28-2015, 04:15 PM   #46
Sous Chef
 
Join Date: Apr 2011
Posts: 511
Quote:
Originally Posted by Selkie View Post
Cut into two; steam until tender but not limp; sautee flat side down until caramelized; serve with a dressing of EVOO-a dash of liquid mustard-lemon juice-pinch of sugar.
yup. I have created a number of converts.
works like this:
Attached Thumbnails
Click image for larger version

Name:	DSC_2535.jpg
Views:	92
Size:	66.3 KB
ID:	22812  
__________________

__________________
dcSaute is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.