BS

I love them. Fresh from the grden are even better.
You don't need anything other than butter and salt and pepper.
Frozen are good also but not like fresh. Eat'em if ya got em.

Quoted message said:

I love them. Fresh from the grden are even better.
You don't need anything other than butter and salt and pepper.
Frozen are good also but not like fresh. Eat'em if ya got em.

Yep! I adore Brussels Sprouts. With the frozen ones sometimes you get the
occasional bitter sprout, but not always. The fresh ones are great but
unless you know someone who grows them (like Melba's Jammin' does) they can
be expensive.

I don't expect them to taste like cabbage; they look like tiny cabbage but
they aren't cabbage 🙂

Jill

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Leave us have conversation about BS -- no, not me!! No, not THAT!

Brussels sprouts.

I had forgotten how good they can be.
Yesterday I visited Sister Julie on the other end of town to have her
identify some of the people in some very old family photos come into my
possession (these are treasures - as the youngest <and cutest> in the
family, I don't have any pics of my older sibs when *they* were kids)
and, as is my habit, checked out the condition of her garden. Nearly
pristinely clean now. She had about four or five big ol' brussels
sprouts plants still going, though. When I see BS at the farmers
markets, they are often sold still on the stalk from whence they come.
The proud stalks in her garden, though, are nothing short of
limp-looking. They still look like they're growing and healthy and all,
but they're curved. No matter, the little sprouts appear to be coming
along nicely. Julie told me that they need to suffer either frost or a
hard freeze to develop sweetness. Kinda like rutabagas, I'll bet.
They're probably first cousins. Well, we've had some frost. I asked
her (fancy that!) if I could pick a small handful. She helped me and
then we went into the house and rinsed them off and put them into some
boiling water to cook for -- what? maybe 10-15 minutes? Not one to
gild a lily, I drained them and added a wee bit of margarine, some salt,
some pepper. Hallelujah, Mama! They were so sweet! I was expecting a
cabbage-y taste. Not there. I was expecting some bitterness. Not
there. Just perfect little sprouts. My sister Julie likes me. You
should be so lucky.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Good Stuff Maynard, I like Butter and lemon - The again I'm Greek so I like
Lemon on almost everything. If the Greeks like lemon so much how come the
Italians make the best lemon Ices?

Dimitri

Melba's Jammin said:

Leave us have conversation about BS -- no, not me!! No, not THAT!

Brussels sprouts.

I had forgotten how good they can be.

I hated Brussels Sprouts when I was a kid. My mother used to cook the
daylights out of them. Somewhere along the line I discovered that BS are like
spinach. They develop a horrible taste when they are overcooked. If cooked
only until there is a slight crunch to them, they are quite tasty.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I love them. Fresh from the grden are even better.
You don't need anything other than butter and salt and pepper.
Frozen are good also but not like fresh. Eat'em if ya got em.

Try nutmeg instead of pepper some time :-)

Actually, since we acquired a microwave a few months back (free, I'd
never have bought one) I just put the sprouts in a ceramic pot with a
few spoonfuls of water and nuke them for 3-5 minutes. Save the vitamins!

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

Peter Huebner wrote on 26 Oct 2005 in rec.food.cooking

Quoted message said:

Save the vitamins!

Are they on the endangered list as well?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Leave us have conversation about BS -- no, not me!! No, not THAT!

Brussels sprouts.

snip
put them into some

Quoted message said:

boiling water to cook for -- what? maybe 10-15 minutes? Not one to
gild a lily, I drained them and added a wee bit of margarine, some salt,
some pepper. Hallelujah, Mama! They were so sweet! I was expecting a
cabbage-y taste. Not there. I was expecting some bitterness. Not
there. Just perfect little sprouts. My sister Julie likes me. You
should be so lucky.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Roasted is heavenly. Cut them in half and toss in a bit of EVOO and roast
at 400 until done. I love them your way too.
J

Dave Smith said:

Melba's Jammin said:

Leave us have conversation about BS -- no, not me!! No, not THAT!

Brussels sprouts.

I had forgotten how good they can be.

I hated Brussels Sprouts when I was a kid. My mother used to cook the
daylights out of them. Somewhere along the line I discovered that BS are like
spinach. They develop a horrible taste when they are overcooked. If cooked
only until there is a slight crunch to them, they are quite tasty.

Pardon me for a moment...

(ack, ack, gag!, retch, ack, ack, ack... argh!)

I disagree.

I can't deal with the thought of them *crunching*, either.

<I want them exposed as the terrible nasty little things they are>

Janet Bostwick wrote on 26 Oct 2005 in rec.food.cooking

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

Leave us have conversation about BS -- no, not me!! No, not THAT!

Brussels sprouts.

snip
put them into some

Quoted message said:

boiling water to cook for -- what? maybe 10-15 minutes? Not one to
gild a lily, I drained them and added a wee bit of margarine, some
salt, some pepper. Hallelujah, Mama! They were so sweet! I was
expecting a cabbage-y taste. Not there. I was expecting some
bitterness. Not there. Just perfect little sprouts. My sister
Julie likes me. You should be so lucky.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from
Niece Jo.

Roasted is heavenly. Cut them in half and toss in a bit of EVOO and
roast at 400 until done. I love them your way too.
J

I par boil the sprouts, then saute them in a little chicken stock.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Melba's Jammin said:

Leave us have conversation about BS -- no, not me!! No, not THAT!

Brussels sprouts.

Julie told me that they need to suffer either frost or a
hard freeze to develop sweetness. Kinda like rutabagas, I'll bet.
They're probably first cousins. Well, we've had some frost. I asked
her (fancy that!) if I could pick a small handful. She helped me and
then we went into the house and rinsed them off and put them into some
boiling water to cook for -- what? maybe 10-15 minutes? Not one to
gild a lily, I drained them and added a wee bit of margarine, some salt,
some pepper. Hallelujah, Mama! They were so sweet!

Yes, they are wonderful after a frost. We grew them in RI and really
enjoyed them, dime-sized. Big, tough BS from the supermarket can't
compare. I'm fascinated with Sheldon's suggestion to use BS for cole slaw.

Unfortunately we've tried to grow them twice in Colorado and both times
they were totally covered with aphids right down to the core. Ugh.

gloria p

Melba's Jammin said:

Brussels sprouts.

I had forgotten how good they can be.

I love them. Try roasting them in a medley of Fall vegetables.

🙂

sf wrote on 26 Oct 2005 in rec.food.cooking

Quoted message said:

Melba's Jammin said:

Brussels sprouts.

I had forgotten how good they can be.

I love them. Try roasting them in a medley of Fall vegetables.

🙂

Why is it I think of Jennifer's (From WKRP) door bell every time I hear the
word Medley?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito said:

sf wrote on 26 Oct 2005 in rec.food.cooking

Quoted message said:

Melba's Jammin said:

Brussels sprouts.

I had forgotten how good they can be.

I love them. Try roasting them in a medley of Fall vegetables.

🙂

Why is it I think of Jennifer's (From WKRP) door bell every time I hear the
word Medley?

I don't know, but if you drop into the chat channel NOW - we can
discuss it.

🙂

pennyaline said:

Dave Smith said:

If cooked
only until there is a slight crunch to them, they are quite tasty.

Pardon me for a moment...

(ack, ack, gag!, retch, ack, ack, ack... argh!)

I disagree.

I can't deal with the thought of them *crunching*, either.

Are you British?

Our Brussels Sprout plants are still producing like crazy; in fact, had
sprouts for supper tonight (with a bit of butter and a bit of salt);
yummy! Last year, we were picking sprouts until about the middle of
November. Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Are they on the endangered list as well?

Definitely. It is virtually impossible for them to mate while immersed
in boiling water and they die off at a rapid rate. But you already knew
that, right ;-)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article <[email hidden]>,

sf said:

pennyaline said:

Dave Smith said:

If cooked
only until there is a slight crunch to them, they are quite tasty.

Pardon me for a moment...

(ack, ack, gag!, retch, ack, ack, ack... argh!)

I disagree.

I can't deal with the thought of them *crunching*, either.

Are you British?

LOL! I went out with a boy in high school whose mother was English.
She couldn't cope with the spicy, or other different foods the family
really liked. Invariably, someone would ask her if the food was boiled
enough for her.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Puester said:

Yes, they are wonderful after a frost. We grew them in RI and really
enjoyed them, dime-sized. Big, tough BS from the supermarket can't
compare. I'm fascinated with Sheldon's suggestion to use BS for cole slaw.

Unfortunately we've tried to grow them twice in Colorado and both times
they were totally covered with aphids right down to the core. Ugh.

gloria p

We used to drive down Rte 1 south of Half Moon Bay in CA and pick them
up in the fields after harvest. Nothing neater than walking through a
vegetable field with the most awesome coastline view.

-L.

sf said:

pennyaline said:

Dave Smith said:

If cooked
only until there is a slight crunch to them, they are quite tasty.

Pardon me for a moment...

(ack, ack, gag!, retch, ack, ack, ack... argh!)

I disagree.

I can't deal with the thought of them *crunching*, either.

Are you British?

But seriously...

Crunchy Brussels sprouts? The thought is revolting!

Actually, my last line (which you snipped) said it all. They are
horrible little things that should be eradicated. Mere extinction is too
good for 'em. A final solution is in order. If ever there was an
argument against intelligent design, it is Brussels sprouts!

<"if we took the bones out, they wouldn't be crunchy, would they!">