Question about brussel sprouts.........

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Posted: 11/4/2009 10:23:09 AM EDT

Why are these things considered edible?

Posted: 11/4/2009 10:27:09 AM EDT

[#1]

Butter helps.

Posted: 11/4/2009 10:27:19 AM EDT

[#2]

A dying goat once ate one and lived an extra 15 minutes (although with a horrible bitter taste in its mouth).

Posted: 11/4/2009 10:28:11 AM EDT

[#3]

Monkey Brains? Blah.

Posted: 11/4/2009 10:29:53 AM EDT

[#4]

They aren't.

Posted: 11/4/2009 10:30:36 AM EDT

[#5]

Saute some in bacon grease and toss with a little brown mustard. They're like miniature cabbages and anything miniature is fun.

Posted: 11/4/2009 10:32:55 AM EDT

[#6]

You mean Satan's balls? Inedible as hell!

Posted: 11/4/2009 10:33:11 AM EDT

[#7]

I love em. Cook them up until they are really mushy. Butter, salt and OldBay. They rock

Only eat the really dark green ones. The pale green ones are bitter and nasty.

Posted: 11/4/2009 10:33:58 AM EDT

[#8]

Quoted:

Butter helps.

Yep, my wife can make them really good. She uses bacon.

Posted: 11/4/2009 10:34:00 AM EDT

[#9]

I like em.

Posted: 11/4/2009 10:34:24 AM EDT

[#10]

Steam them until they are as soft as mashed potatoes then top them with something.

Posted: 11/4/2009 10:34:57 AM EDT

[#11]

Quoted:
Saute some in bacon grease and toss with a little brown mustard. They're like miniature cabbages and anything miniature is fun.

Baby corn FTW

Posted: 11/4/2009 10:35:17 AM EDT

[#12]

The man who eats worms and bugs doesn't like timid, tame, brusselsprouts?

You must be pulling our leg.

Posted: 11/4/2009 10:35:42 AM EDT

[#13]

Quoted:

Saute some in bacon grease and toss with a little brown mustard. They're like miniature cabbages and anything miniature is fun.

Are you sure about that part in red?

Posted: 11/4/2009 10:36:10 AM EDT

[#14]

I pickle them. salt, mustard, pepper, garlic cloves, balsamic vinegar, tobasco and some red wine. Parboil them for about 3-4 minutes, then keep them in the pickling mix for at least a week before eating. Awesome in a Bloody Mary.

Tossed lightly in some olive oil, salt, garlic, pepper, and some corriander then roasted in a 375 oven for about a half hour is tasty, throw some broccoli, and parsnip and rutabega in there too...

If you want an easy introduction, just get the Green Giant ones in the microwaveable bag in butter sauce.

They shouldn't be bitter. If they are, they weren't harvested at the right time.

Posted: 11/4/2009 10:39:02 AM EDT

[#15]

Quoted:

Quoted:
Saute some in bacon grease and toss with a little brown mustard. They're like miniature cabbages and anything miniature is fun.

Are you sure about that part in red?

*snicker

Posted: 11/4/2009 10:41:17 AM EDT

[#16]

I love the Green Giant frozen ones

Posted: 11/4/2009 10:41:58 AM EDT

[#17]

Quoted:
Saute some in bacon grease and toss with a little brown mustard. They're like miniature cabbages and anything miniature is fun.

Yep, they are like mini cabbages...I friggen love them!

Posted: 11/4/2009 10:43:14 AM EDT

[#18]

Oh I love the 'sprouts. . .like BulletBaby said, saute them in bacon. . .terrific. . or steam them and add lots of butter and salt. . . I'm not a big veggie head, but I love me some 'sprouts. . .

Also, get em fresh, not frozen. .

Posted: 11/4/2009 10:44:59 AM EDT

[#19]

Delicious!!!!!!!!

Chop them in half then roast in a non stick pan with butter, chopped garlic, salt and pepper.

So good!!!!!!!!

Posted: 11/4/2009 10:46:56 AM EDT

[#20]

just boil or steam them

Posted: 11/4/2009 10:48:38 AM EDT

[#21]

Browned in a skillet then simmered with chicken stock equals great.

Posted: 11/4/2009 10:49:01 AM EDT

[#22]

They're fucking disgusting and I haven't eaten one since the last one I was forced to eat as a child.

Posted: 11/4/2009 10:50:17 AM EDT

[#23]

I love them the way my mother makes them: boiled, then served in a Hollandaise sauce.

Posted: 11/4/2009 10:50:23 AM EDT

[#24]

I use them instead of regular cabbage when making corned beef. Just throw them in the pot about 5 minutes prior to serving your corned beef and they are good to go.

Posted: 11/4/2009 10:57:11 AM EDT

[#25]

I have eaten less than a dozen of these wretched things in my lifetime. The only thing to compare with how bad they taste is how bad they smell.

I never use emoticons, but this thread deserves a

Posted: 11/4/2009 10:58:45 AM EDT

[#26]

Quoted:
I like em.

Posted: 11/4/2009 11:04:56 AM EDT

[#27]

Love 'em. Cut off the stem and the outer leaves, steam them, add butter and salt.

Mmmmmmmm.....!!!!!

Posted: 11/4/2009 11:08:07 AM EDT

[#28]

They have to be cooked right..... if they are bitter you are doing it wrong

Posted: 11/4/2009 11:08:52 AM EDT

[#29]

Boil them until their somewhat soft, then cover 'em with melted butter, garlic and a sprinkling of bread crumbs.

Posted: 11/4/2009 11:09:32 AM EDT

[#30]

I love the things.

Posted: 11/4/2009 11:10:36 AM EDT

[#31]

Quoted:
The man who eats worms and bugs doesn't like timid, tame, brusselsprouts?

You must be pulling our leg.

You guys and your friggin' memory.

Posted: 11/4/2009 11:11:21 AM EDT

[#32]

Butter, salt,pepper....and VINEGAR !

FTW

Posted: 11/4/2009 11:15:05 AM EDT

[#33]

The sprouts you buy at the store are in no way like those youd grow in your own garden. Store stock isn't picked at the right point and mishandled the entire way. To understand how really good sprouts can be they must be picked in a timely way and served fresh.

Posted: 11/4/2009 11:18:06 AM EDT

[#34]

I love them. They are a staple at our house. I like them raw, fresh out of the garden when in season.

Posted: 11/4/2009 11:25:36 AM EDT

[#35]

Quoted:

They're fucking disgusting and I haven't eaten one since the last one I was forced to eat as a child.

You may find that you like them now. I used to hate both carrots and sweet potato's but recently found I love them.

Oh and brussel sprouts rock.

Posted: 11/4/2009 11:28:53 AM EDT

[#36]

Cut the ends off then cube the little buggers. Fry some salt pork. Put the cubed sprouts in a pan and cover with chicken stock. Add the salt pork and bring to a boil then simmer until they are as soft as you want.

Posted: 11/4/2009 11:30:26 AM EDT

[#37]

Quoted:

Why are these things considered edible?

Bite Size cabbages FTW.

Posted: 11/4/2009 11:32:30 AM EDT

[#38]

I love 'em!

Posted: 11/4/2009 11:32:55 AM EDT

[#39]

Steam them, quarter them, drizzle with drawn butter and sauteed garlic.

Haven't tried the bacon grease thing but sounds promising.

Posted: 11/4/2009 11:35:06 AM EDT

[#40]

FYI, it's Brussels sprouts

I'll be the odd one out and say that I enjoy fresh sprouts that have been steamed, no salt or butter needed. Or use Alton Brown's method... cut them in half, spread them out in a large pot with just a squirt of water in it, put on the stove on high for five minutes. I also toss them with olive oil and some seasoning (Dillo Dust), plus some taters and carrots, bake covered at 375 for 1hr.

Posted: 11/4/2009 11:37:22 AM EDT

[#41]

Buy them fresh and still on the stalk.
Steam them with salt and pepper and then saute in butter.

Add truffle oil FTW!

(Truffle oil is sort of cheating, it would make an old shoe taste good.)

Posted: 11/4/2009 11:47:37 AM EDT

[#42]

because they are delicious.

Posted: 11/4/2009 11:49:10 AM EDT

[#43]

Good stuff!

Posted: 11/4/2009 1:47:51 PM EDT

[#44]

Brussels sprouts are very hardy and if you have deep snow cover they can overwinter in the garden. I used to harvest them in the snow during the winter. I like them pretty much every way that's been posted.

Posted: 11/4/2009 2:00:12 PM EDT

[#45]

And all these years I thought it was just me that hated brussel sprouts.

Some have posted that you need to cook them in butter, bacon fat, etc.

You know what? DOG CRAP would taste good cooked in butter and bacon fat.

Also....

IBTBSA
In Before The Brussel Sprout Apologists

Posted: 11/4/2009 2:02:35 PM EDT

[#46]

Shoot, steam them bad boys and put some sharp cheddar cheese on 'em, yummy!

Posted: 11/4/2009 2:02:38 PM EDT

[#47]

I hate those things!

Posted: 11/4/2009 2:05:46 PM EDT

[#48]

Yummy.

Got some in the garden ready to pick this weekend. Steam them until they are almost done then cut in half and saute in a frying pan until they start getting crispy, finish them off with a little maple syrup drizzled over them, toss and serve.