pooflady wrote:brussels sprouts

Isn't it weird how brussel sprouts get a bad rap? When I was a kid it was the ultimate 'yuck vegetable' in tv shows and books, though I never had the chance to eat them myself.
Then a few years ago in a fancy restaurant I tried them (some kind of sauteed side dish) and they were delicious! But I still don't really know how to make them myself. Any suggestions?

Dark chocolate covered pretzels.

Simple Brussels Sprouts:

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

mwiseman wrote:Simple Brussels Sprouts:

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Mmmm, that sounds good.
All I did today was trim the ends, et cetera, put them in a Zip 'n Steam bag, added kosher salt, microwaved on high for 6 1/2 minutes.

pooflady wrote:Mmmm, that sounds good.
All I did today was trim the ends, et cetera, put them in a Zip 'n Steam bag, added kosher salt, microwaved on high for 6 1/2 minutes.

I'll have to try the steam bag sometime; a lot quicker. The above method also works well with asparagus.

Thanks mrwiseman and poof - a longer way and quicker way - both sound good!

mwiseman wrote:I'll have to try the steam bag sometime; a lot quicker. The above method also works well with asparagus.

I do roasted veggies like you do the brussels sprouts, but I make it 425 and usually only 15 or 20 minutes. Oh, and I add some balsamic vinegar to them.

pooflady wrote:I do roasted veggies like you do the brussels sprouts, but I make it 425 and usually only 15 or 20 minutes. Oh, and I add some balsamic vinegar to them.

What exactly do you trim off the brussel sprouts btw?

jasneko wrote:What exactly do you trim off the brussel sprouts btw?

The ends and the outside leaves.

Oops, I forgot. When they're done, I put some butter on them.

pooflady wrote:The ends and the outside leaves.

Oops, I forgot. When they're done, I put some butter on them.

Ah ok. Thanks.

faughtey wrote:Cheese and summer sausage on Ritz crackers.

yum! burp...

faughtey wrote:Hey coffee! Whatcha eatin?

i had me some grits with butter and tons of pepper!

Matzoball soup.

Marie Callender frozen cherry cobbler crunch.
Yes, I baked it and ate some warm.
Yum.

acemom wrote:Marie Callender frozen cherry cobbler crunch.
Yes, I baked it and ate some warm.
Yum.

drools....
i made some quick fried rice..

Warm pineapple upside down cake in a bowl w/milk

Fried therapy.

:/

Mavyn wrote:Fried therapy.

:/

Do you get whipped cream on it?

pooflady wrote:Do you get whipped cream on it?

Whipped cream on onion rings sounds atrocious.

Much more suitable for cabana boy therapy.

Mavyn wrote:A friend of mine has also made this, and he says that using a quality dark soy sauce makes a huge difference. He used lighter stuff to give to his kids, and it was still good, but nowhere near as yummy as with the darker stuff. His looked much darker, and the sauce was more apparent.

Really you can use the ground pork for anything you would use ground beef for.cooking wont go wrong i bet.if possible try tis...

1nthistogether wrote:Really you can use the ground pork for anything you would use ground beef for.cooking wont go wrong i bet.if possible try tis...

Hmm. I disagree. Yes, certainly, ground pork and ground beef will both be protien, with similar attributes, but I wouldn't swap wholesale for anything. In this dish, beef would be fine, or ground chicken/turkey--though you get a different flavor profile.

In some dishes, though, the fat difference has to be taken in to account, and the end products won't necessarily be very similar.

Dark chocolate with marzipan.

$3 worth of red raspberries in about 10 minutes

Mavyn wrote:Whipped cream on onion rings sounds atrocious.

Much more suitable for cabana boy therapy.

Just the whipped cream?

pooflady wrote:$3 worth of red raspberries in about 10 minutes

That is sad.

mwiseman wrote:That is sad.

But think, 50 years ago I probably couldn't have had red raspberries at this time of year for any amount of money.

pooflady wrote:$3 worth of red raspberries in about 10 minutes

Must have been delicious!

Today was a good dinner... tofu, seaweed salad (first time making it!), and brussel sprouts - thanks for the brussel sprout tips in here!

Now eating some crunchy freeze-dried strawberries.

Cucumber sammich

pooflady wrote:Cucumber sammich

Is that cucumbers on bread or more to it?

blueberry muffin number two

pepper-jack cheese tornado and a bowl of cottage cheese that's loaded with ground red pepper.

lplady wrote:Is that cucumbers on bread or more to it?

blueberry muffin number two

bumped the question out of curiosity

lplady wrote:bumped the question out of curiosity

Butter

Egg salad on toasted rye bread.

pooflady wrote:Cucumber sammich

Looking at this thread always gives me cravings. I want a cucumber sammich!

Strawberries w/Splenda

Sliced pineapple, toasted wheat bread with melted provolone and honey cured ham.