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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Wed Feb 19 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3737.0. "Brussels Sprouts" by FSOA::BERICSON (MRO1-1/L87 DTN 297-3200) Wed Jan 27 1993 16:05

    Nothing didicated to Brussels Sprouts in here!  Aren't they one of the
    basic food groups with beer and chocolate?  Well, lets start one.  When
    I ask friends over, I ask what their dislikes are and the sprouts of
    brussels often come up.. I guess we were all brought up with mothers
    who boiled the suckers and told us "Eat them up they are good for you!" 
    and we all suggested mailing them to the starving people of (your
    choice).
    
    I saw a TV show ???? that served them loose leafed.  Oh well my goal is
    to find some preparations that might appeal to the faint hearted. 
    (Most of my tofu hating friends are converts.)
    
    Thanks
    
    Bob

T.R	Title	User	Personal Name	Date	Lines
3737.1	one way and a question	RINGER::WALTER	used to be Aquilia	`Wed Jan 27 1993 16:13`	8
	I "love" brussel sprouts. My husband does too but boy they give him gas!!!!! Is there anyway to keep this from happening? My favorite way to have these is steamed, a "little" butter and romano cheese (shredded and parm will do if you don't have romano) and toss. don't re-heat as the cheese will stick together! cj
3737.2	Cruciferous Cancer Killers	FSOA::BERICSON	MRO1-1/L87 DTN 297-3200	`Wed Jan 27 1993 16:41`	7
	Tid bit of the day form my "cooking" calandar Brussels Sprouts, Cabbage, turnip, water cress, radishes and broccoli are members of the Cruciferae family (Mustard) greens.. said to be beneficial in warding off cancer. Flowers of these plants are cross shaped.. hence the name.
3737.3		PATE::MACNEAL	ruck `n' roll	`Wed Jan 27 1993 17:36`	3
	I like my brussel sprouts served with a cheddar-horseradish cream sauce. It's basically a white sauce with cheddar cheese and horseradish added. The recipe is in Duncan's "Some Like it Hotter".
3737.4		ENABLE::glantz	Mike @TAY 227-4299 TP Eng Littleton	`Thu Jan 28 1993 11:36`	7
	One of my favorite vegetables. My wife doesn't like them (it's the only thing I can think of she doesn't like), so we don't have them as much as I'd like. They're great with a hollandaise sauce (or, as cj suggested, with just butter and grated cheese, and maybe a touch of good olive oil). They can also be used to make some great soups (either with cream or "veloute" -- rich but dairyless). My brother-in-law fries them with onions and a bit of bacon.
3737.5	Can't stand'em me self. They make good shrapnel.	SUBURB::MCDONALDA	Shockwave Rider	`Thu Jan 28 1993 11:59`	13
	The secret to cooking brussel sprouts would be not to cook them for too long. Its surprising how quickly they do cook. On one of our food and drinks program, over christmas, the cook simply stir fried brussels sprouts in a little oil; in a wok, naturally. I was quite surprise 'cause he left them whole, and couldn't have stir fried them for more than a minute. The insides thus be raw. However, I have noticed that this particular cook prefers his vegetables on the under cooked side (as do I) and sprouts cooked this way would very well taste exceedingly good. Afterall, coleslaw is raw chopped cabbage and carrots. Angus
3737.6		RANGER::PESENTI	And the winner is....	`Thu Jan 28 1993 23:38`	12
	Gee, Mike, Lisa hates 'em, too. And I love them. One favorite is sauteed with peeled chestnuts, and caramelized onions, then simmered in reduced beef stock to glaze. For my usual quick dinner, I just slice the bottoms, cut in half and zap in the microwave. Add butter buds, and eat! Once I made them where Lisa liked them. I was in an experimental mood and stir fried them with ginger, then added a touch of hoisin plus water to steam them a bit. I think Lisa would eat (almost) anything with Hoisin. I know it's the ONLY reason I eat Peking Duck! ((Wrong!))