The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on February 26, 2010, 03:34:47 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x75290
Oh my.
elleng (1000+ posts) Tue Feb-23-10 04:24 PM
Original message
Seared Brussels Sprouts
For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don’t use an expensive olive oil for this dish. It should not have a strong flavor.
Duer 157099 (1000+ posts) Tue Feb-23-10 06:49 PM
Response to Original message
1. Sounds like a plan
I've got some that I need to cook, I'll try this tonight in my cast iron pan, thanks.
I just wonder if they'll cook through in that short time? We'll see.
Mind_your_head (1000+ posts) Tue Feb-23-10 08:49 PM
Response to Original message
2. Cut the sprouts in half.. Then Parboil them....THEN cook them in a heavy/cast iron skillet...cut side down. Serve with a balsamic vinegar reduction. (Balsamic vinegar simmered/boiled down to 1/2 it's original ounce-age - i.e., take 4 oz. of balsamic vinegar and reduce it to two-three ounces. This creates QUITE the flavor change in the vinegar).
Heavenly sprouts indeed. Try it and ENJOY!
Dora (1000+ posts) Tue Feb-23-10 10:13 PM
Response to Original message
3. I like to do this w/ bacon fat.
But that's just me. I like to pop popcorn in bacon fat too.
Duer 157099 (1000+ posts) Tue Feb-23-10 11:39 PM
Response to Reply #3
4. What a fantastic idea!
I mean about the popcorn. Next time I make some bacon, I'll have to remember this.
franksolich used to pop popcorn in bacon grease all the time, when in college.
One couldn't just dump bacon grease down the sink drain; one had to use it for something.
Duer 157099 (1000+ posts) Tue Feb-23-10 11:45 PM
Response to Original message
5. I can report back now after having tried this
First thing to mention is: plan for splatter
I guess I wasn't thinking about how much moisture brussel sprouts have and what happens when you put them into really hot oil...
Second thing was: I really burned the hell out of them, just to make sure the inside was cooked
Third thing is: YUM! The crunchy burnt exterior really *does* add a new flavor dimension, and this is coming from someone who already likes plain old brussel sprouts. I had been tempted to add some balsamic but I wanted to try the technique out first and see how they were just as is, with some S&P.
Oh, and the fourth thing: side benefit is that they don't need any butter! hehehe... course they're covered in oil, but, whatever
I can honestly say that after I finished eating the ones I made, I wanted MORE. That almost never happens with brussel sprouts, even though I really love them.
So, there's that.
Phentex (1000+ posts) Wed Feb-24-10 11:09 AM
Response to Reply #5
6. Can I use frozen?...
maybe if I cook them a little like MYH says above?
I was thinking about this after your moisture comment.
grasswire (1000+ posts) Wed Feb-24-10 01:06 PM
THE FARMERETTE IN WISCONSIN
Response to Original message
7. olive oil has a lower burn factor than other oil
....so you might even want to cut a light olive oil with some vegetable oil if you're cooking at a high heat. For me, the smell of overheated EVOO in the house is a real negative.
But I do love brussels sprouts. I usually pan roast them until they are caramelized. Lemon, fresh thyme, salt and pepper.
hippywife (1000+ posts) Wed Feb-24-10 06:34 PM
MRS. ALFRED PACKER
Response to Original message
8. I sear them in butter all the time...or rather caramelize them. Bill's favorite way to eat them.
Uh-huh; gotta break the neck keeping Wild Bill happy, lest one end up in the refrigerator.
pengillian101 (1000+ posts) Wed Feb-24-10 10:37 PM
Response to Original message
9. Wow!
Don't those look wonderful! Thanks for posting it.
after which a photograph of ruined Brussels sprouts
No, they don't look wonderful. They look burned.
Brussels sprouts are best eaten raw, not burned.
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Bacon flavored popcorn......hmmmmmmm
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I steam them, put butter, lemon juice, salt, pepper and dill on them.
The older balsamic becomes the more it sweetens and thickens. Reducing it does the same. It's then quite good on strawberries. :drool:
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In my view, Brussels sprouts should be combined with okra, coarsely chopped with a dash of EVOO and cheesecake, and then processed through the garbage disposal. I like nearly everything, including a lot of stuff that makes other people sick, but okra and Brussels sprouts were never intended for human consumption.
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In my view, Brussels sprouts should be combined with okra, coarsely chopped with a dash of EVOO and cheesecake, and then processed through the garbage disposal. I like nearly everything, including a lot of stuff that makes other people sick, but okra and Brussels sprouts were never intended for human consumption.
:rotf: :rotf:
I give you a high 50 for that one!
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I don't like greens.
I could eat lettuce all day, but I hate spinach and brussel sprouts and crap.
bacon flavored popcorn sounds ... interesting
I use bacon grease ... to cook my eggs.
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Brussel sprouts are fine with brown gravy. I wouldn't eat an entire plate of them, but the gravy goes a long way to covering up the funny taste.
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Brussel sprouts are fine with brown gravy. I wouldn't eat an entire plate of them, but the gravy goes a long way to covering up the funny taste.
I dunno.
I think Brussels sprouts, broccoli, and asparagus all have tastes that could be vaguely defined as "funny."
But on the other hand, they're not "funny"-tasting in an offensive way.
Just different.
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I enjoy broccoli and asparagus. Don't really care for the Brussel sprouts unless it comes with gravy (and a side of medium-rare roast beef).
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I don't like greens.
I could eat lettuce all day, but I hate spinach and brussel sprouts and crap.
bacon flavored popcorn sounds ... interesting
I use bacon grease ... to cook my eggs.
Never liked spinach except in pasta(fresh, not canned). Never ate brussel sprouts when I wasn't forced to. I will usually have a salad, and maybe some string beans if I'm going to eat anything green.
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I love brussels sprouts roasted with olive oil in the oven, then drizzled with Balsamic Vinegar. So good!
Asparagus is best lightly sauted in butter or olive oil and served with salt and pepper.
I don't like spinach.
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My mom made some kind of onion and mushroom sautee to go along with green beans a few months ago. I have no idea what it was, but it was awesome. Lots of olive oil and salt.
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Steam asparagus 10 minutes or so, then sprinkle it with garlic salt and parmesan cheese. I'm making myself hungry.
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Just how old are these charred brussel sprout loving kids?? My kids liked the sprouts, but in my experience, kids don't usually like food to have a too browned or blackened appearance. If it looks funny, kids seem to be turned off.
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In my view, Brussels sprouts should be combined with okra, coarsely chopped with a dash of EVOO and cheesecake, and then processed through the garbage disposal. I like nearly everything, including a lot of stuff that makes other people sick, but okra and Brussels sprouts were never intended for human consumption.
If you picked out the okra after that and fried it, I'd probably go ahead and eat it. I could eat fried okra with every meal, including breakfast.