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Brussels Sprouts
- Thread starter Digby
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There are millions of them one mile from my house across Hwy 1, three crop rotations a year. I like them chopped up and cooked in bacon fat served warm with little rice vinegar and chili oil. Always fresh around here.
mhardy6647
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FWIW (and nearly on tpic, so work with me, here!), we usually add bacon and a hoisin sauce-based marinade (recipe from Julia Child, but introduced to us by an erstwhile colleague, the late Dr. Braydon C. "Brad" Guild -- so we call it Brad's Sauce 
) to kale when we make it. Red "Russian" kale* sauteed in bacon drippings, with Brad's sauce, some extra garlic, and crumbled bacon is most edible.
eatmorekale.com
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* Our favorite (for lack of a better word) to grow and to eat -- it's not nearly as bitter as some (many) other kale varieties.
) to kale when we make it. Red "Russian" kale* sauteed in bacon drippings, with Brad's sauce, some extra garlic, and crumbled bacon is most edible. Home - Eat More Kale
eatmorekale.com
* Our favorite (for lack of a better word) to grow and to eat -- it's not nearly as bitter as some (many) other kale varieties.
Ditto.
I've had them just a few times, cooked a few different ways over the last 67 years and they just didn't do it for me....but think I only tried once myself cooking them. Bacon does sound like cheating and possibly a waste of perfectly good bacon....
mhardy6647
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"Chinese" (Chinese-style) cooking was big in those days. My thesis adviser and his wife were both from Taiwan (he Chinese, she Japanese) and she, in particular, was a marvelous cook... Mrs. H and I picked up the techniques as best we could way back then and still really enjoy doing it from time to time. Lots of prep work but the end result usually justifies the sweat equity.
D
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Red "Russian" kale* sauteed in bacon drippings, with Brad's sauce, some extra garlic, and crumbled bacon is most edible.
How to cook kale:
1. Boil a pot of water.
2. Add kale.
3. Add a pine 2X4.
4. When the 2X4 finally gets soft, throw the kale away and eat the 2X4.
Jim
DonR
Major Contributor
Wasting bacon is one of the Seven Deadly Sins, IIRC.
I see that there was some fooling around with them in the 90s to reduce bitterness with a claim that increased sales....
Wait, what?!
I think I have a very different understanding of what a dutch oven is...
To pull the duvet over your partner's head immediately before passing wind.
LOL, I was scratching my head without the spoiler (which I didn't look at before quoting, didn't realize they become visible that way either). I have heard that one now that you mention it. That would be cruel and unusual punishment.
"In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin."
Hmmm.
Upon first reading, I thought the name was "Hans van Doom".
Hmmm.
Upon first reading, I thought the name was "Hans van Doom".
For me the best Brussle Sprouts are the small ones. Trim the bottom and remove the outer leaves, cut in half toss with oil, salt and pepper and roast @ 425 degrees until tender with just a little burnt edges. My favorite winter vegetable.
Nope. Just nope. LOL
Modern strains of Brussels Sprouts have been bred to remove the bitterness. Here's an interesting story about it. https://www.npr.org/sections/thesal...-plant-breeders-built-our-brussels-sprouts-bo
Anti
I live the Brussel Sprout capital of California, San Mateo County. Here are some fun facts. Just bragging that's all.
San Mateo County – home to the Brussels sprouts!
HISTORY The first planting of the Brussels sprout in California was in the 1920’s and significant production beginning in the 1940’s. Today, in San Mateo County, our farmers dedicate 788 acres to growing the Brussels sprout, and in 2018, it was the top vegetable grown in our county with a crop
www.thesanfranciscopeninsula.com
Huge fan of these little devils. Halve them, toss in salt, freshly ground pepper, olive oil, orange juice, a little honey, some nuts, smoked paprika and roast in the oven. The kid inside me screams while I devour them haha
Either just microwave them till soft and serve with coarse salt and butter, or roast in a 400F oven for about 35 min till soft on the inside and kind of crisp/charred on the outside, then roll in balsamic vinegar and a little salt.
These are about the only vegetable that I prefer pretty well done and soft. If you do it just right, the center is reminiscent of artichoke hearts.
We first had the roasted sprouts with balsamic at a bar in San Francisco served with dark beer. Excellent!
These are about the only vegetable that I prefer pretty well done and soft. If you do it just right, the center is reminiscent of artichoke hearts.
We first had the roasted sprouts with balsamic at a bar in San Francisco served with dark beer. Excellent!
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