Brussel Sprouts

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racfish
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Brussel Sprouts

Post by racfish » Wed Sep 29, 2010 5:57 am

Its sprout season. At Carpinitos in Kent you can buy Brussel sprouts on the stalk. Its a fun way to eat the lil cabbages.I buy stalks and take the big ones off for pickling,and the smaller ones for steaming.They are $2.00 a stalk.Its a fun way to get your kids to eat them.I know I took my nephews some and they just looked at them in amazement.Then ate some.Just as an FYI Pumpkins are in . Get them while you can . It hasnt been a great squash season.
When youre up to your rear end in alligators,its hard to remember that the initial plan was to drain the swamp.

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Rich McVey
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RE:Brussel Sprouts

Post by Rich McVey » Wed Sep 29, 2010 6:45 am

I know where Im stopping on my way home tonight!

Thanks Racfish!

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Matt
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RE:Brussel Sprouts

Post by Matt » Wed Sep 29, 2010 10:37 am

YYYuuuuuuucccccckkkkk!:-#
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wolverine
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RE:Brussel Sprouts

Post by wolverine » Wed Sep 29, 2010 3:55 pm

I like fresh picked brussel sprouts. Most of what you see in the grocery stores have been picked and stored for weeks, or longer, and are strong and bitter. Steamed (boiled is ok), then tossed in a pan with cooked chopped bacon, garlic, sliced onion, a little dab of sugar, and some vinegar makes for a mighty fine dish.
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Rich McVey
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RE:Brussel Sprouts

Post by Rich McVey » Thu Sep 30, 2010 5:10 am

Matt wrote:YYYuuuuuuucccccckkkkk!:-#
Dude, thats almost like sinning. Come on over and I'll steam ya up a batch. :alien:
wolverine wrote: I like fresh picked brussel sprouts. Most of what you see in the grocery stores have been picked and stored for weeks, or longer, and are strong and bitter. Steamed (boiled is ok), then tossed in a pan with cooked chopped bacon, garlic, sliced onion, a little dab of sugar, and some vinegar makes for a mighty fine dish.
I'll try it this way, sounds good. I agreee, the sprouts that are fresh picked off of the stalk are the best by far. It sounds very close to what one of the gals on The Food Network was cooking them.

My typical way of fixin them is steam them, add warm butter and a little salt.
Last edited by Anonymous on Thu Sep 30, 2010 5:15 am, edited 1 time in total.

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racfish
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RE:Brussel Sprouts

Post by racfish » Thu Sep 30, 2010 5:58 am

I am a fan of the Bamboo Steamer.I like most all my veggies just steamed a lil .I like the veggies crsip. Then I use margarine and a lil balsamic vinager to give them a lil tang.
When youre up to your rear end in alligators,its hard to remember that the initial plan was to drain the swamp.

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Matt
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RE:Brussel Sprouts

Post by Matt » Thu Sep 30, 2010 3:47 pm

Dude, I don't know Rich. Just the THOUGHT of the SMELL of them cooking makes me want to url. lol
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One of the harvesters of the sea.
I think before my days are done,
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sellis_414
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RE:Brussel Sprouts

Post by sellis_414 » Thu Sep 30, 2010 4:13 pm

Matt wrote:YYYuuuuuuucccccckkkkk!:-#
Totally!
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Rich McVey
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RE:Brussel Sprouts

Post by Rich McVey » Thu Sep 30, 2010 4:24 pm

#-o #-o #-o

Awww... Comon you guys...

Im a southern raised kid. We ate what we grew and caught. Dont tell me you dont like spinach either. Fried green tomatoes. Okra. Good stuff Maynard. :cheers:

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leif-liden
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RE:Brussel Sprouts

Post by leif-liden » Thu Sep 30, 2010 4:40 pm

Ew.
Last edited by Anonymous on Thu Sep 30, 2010 4:40 pm, edited 1 time in total.
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Matt
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RE:Brussel Sprouts

Post by Matt » Thu Sep 30, 2010 4:41 pm

Actually I love spinach, and in fact I love MOST vegetables. Something about brussel sprouts just doesn't fly in my book.....:-& Go figure.
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I think before my days are done,
I want to be a fisherman."

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Rich McVey
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RE:Brussel Sprouts

Post by Rich McVey » Thu Sep 30, 2010 5:25 pm

Ok... Ok.. if ya like Spinach, I wont give ya a hard time.

To bad most people that dont like it have only had it canned. I prefer it fresh in a salad. sweet and tasty.

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RE:Brussel Sprouts

Post by saltyseadog » Thu Sep 30, 2010 5:35 pm

brussels rock halfed and sautaed in butter and garlic :chef: :chef:
fish on!

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Rich McVey
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RE:Brussel Sprouts

Post by Rich McVey » Fri Oct 01, 2010 5:45 am

YES!:cheers:

Im smokin up some ribs this weekend and Im thinkin that a dish of sprouts along side is going to top the dish off just right.


Our kids dont like them either. Just dont tell anyone... :-$

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Fish_Bait111397
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RE:Brussel Sprouts

Post by Fish_Bait111397 » Fri Oct 01, 2010 7:08 am

Matt wrote:YYYuuuuuuucccccckkkkk!:-#

You can say that again.... :pale:
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RE:Brussel Sprouts

Post by sickbayer » Fri Oct 01, 2010 5:04 pm

I love them...dont half make me fart tho..
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Marc Martyn
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RE:Brussel Sprouts

Post by Marc Martyn » Fri Oct 01, 2010 9:44 pm

Rich McVey wrote:YES!:cheers:

Im smokin up some ribs this weekend and Im thinkin that a dish of sprouts along side is going to top the dish off just right.


Our kids dont like them either. Just dont tell anyone... :-$
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RE:Brussel Sprouts

Post by Jay K » Sun Oct 03, 2010 2:57 pm

I love most vegetables including brussels sprouts - we've most recently had 'em oven roasted with a little olive oil, salt & pepper.

I'm guessing some of the individuals who don't like brussels sprouts simply have had them prepared wrong. Overcooking releases glucosinolate sinigrin, which has a sulfurous (rotten egg) odor; Likewise overcooking will affect the texture. The "boil 'em to death" method of cooking, quite common to North American households, is probably what does it in for vegetables for many people growing up.

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RE:Brussel Sprouts

Post by Deka » Sun Oct 03, 2010 5:26 pm

[quote="Jay K"]I love most vegetables including brussels sprouts - we've most recently had 'em oven roasted with a little olive oil, salt & pepper.

I'm guessing some of the individuals who don't like brussels sprouts simply have had them prepared wrong. Overcooking releases glucosinolate sinigrin, which has a sulfurous (rotten egg) odor]

Jay K,

I like brussel sprouts but not the gas that comes with them. I would be willing to try roasting if you would be so kind to share oven temp and how long you roast them. Please!:)

Thanking you in advance for sharing.

Deka

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RE:Brussel Sprouts

Post by wolverine » Sun Oct 03, 2010 7:30 pm

The "test" for doneness that I use is to push a round wooden toothpick into a sprout. If it can go through the sprout with a little effort they are done.
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