Sprouts

24

Comments

  • BoogieBoogie Shipmate
    edited December 2020
    I love sprouts, however they are cooked. We eat them throughout the year. All my family are sproutphiles. :mrgreen:

    I am also a super taster. My sense of taste and smell are acute. So I don’t fit the ‘super taster = sprout hater’ mould at all.
  • Sprouts are just pointless - all stump and bu**er-all leaf. If I want to eat brassica greens then spring cabbage is far better.

    Meat at Christmas? This year we'll have a cockerel: far tastier than chicken, firmer flesh, and not so vast that the left-overs go on for ever.
  • Haven’t had cockerel to eat since we used to raise our own chickens...
    No chickens at present, but husband wants to get some quails. I fancy chickens again though.
  • The 'supertaster' idea may have a little truth to it (though I think they are trying to claim they're special when they were just the whiny kids who wouldn't eat their greens/veggies).

    Supertasters exist, all right. My mother-in-law once won a wine-tasting contest (organised by her brother-in-law, who fancied himself as a wine expert) despite knowing nothing about wine. My daughter is also a supertaster, but she does like sprouts.

    Parsnips taste better after a frost (the sugars from the leaves are dumped into the root to be stored until spring; then we come along and dig the root up and eat it, ruining the parsnip masterplan). Never heard that theory about sprouts, though.

  • NenyaNenya Shipmate
    Nick Tamen wrote: »
    I’m not a big fan of soup to start with
    Neither am I and I don't think I've ever met anyone else who feels the same. :smile: People often react with, "But have you ever tried my homemade pea and ham?" To which the answer is, "No, and I'm sure it's delicious [thinks: pea and ham - ugh!] if you like soup. I don't really like soup."

    Regarding the super taster thing, Nenlet2 is part of a longitudinal study and when he was quite little as part of one of the study days he was given something innocuous-looking (a white powder if I recall correctly :wink: ) to taste and asked what it tasted of, if anything. For him it was "Not anything, really." Comparing notes later with his friend (on the same study day) it turned out his friend had found the powder horrible, really bitter.

    I did try roasting sprouts once. They turned out burnt on the outside and mushy in the middle.
  • Our family are great sprout fans. Indeed, my three children have been known, when younger, to argue at the dinner table if one was served more sprouts than the others. We introduced them to strongly-flavoured food when they were fairly young, which I think has influenced their tastes.
    We only steam or roast them with bacon. They are never boiled. Crunchy, relatively sweet and good for you!
  • Our family are great sprout fans. Indeed, my three children have been known, when younger, to argue at the dinner table if one was served more sprouts than the others. We introduced them to strongly-flavoured food when they were fairly young, which I think has influenced their tastes.
    We only steam or roast them with bacon. They are never boiled. Crunchy, relatively sweet and good for you!

    Note for grammarians: the subject of the sentences in paragraph 2 is not the same as the subject of paragraph 1, sentence 3.

    I hope.


  • No, the idea of the cross is to nullify the Daemonic Influence (or possibly Flatulence).

    It doesn't work.

    A win-win situation, shurely! :smirk:

    That supertaster thing is very interesting. I've certainly heard of it. I also enjoy grapefruit and can easily take it unsugared.

  • Boogie wrote: »
    I am also a super taster. My sense of taste and smell are acute. So I don’t fit the ‘super taster = sprout hater’ mould at all.
    Being a “supertaster” isn’t about having an acute sense of taste and smell. It means you have a specific genetic trait that causes you to taste extreme bitterness in certain foods that other people don’t taste. As @Nenya notes, there’s a test where you’re given a compound. If it tastes really bitter to you, you’re a supertaster; if it doesn’t taste bitter at all, you’re not.

    And for disclosure, I haven’t been tested, so I can’t say for sure that I am a supertaster. But many of the “usual suspects” for supertaster bitterness do taste bitter to me to the point I find them very hard to eat, so I think there’s a chance I am.

    Regardless, I think it’s clear that people taste differently, and all kinds of things, both physical and cultural, go into what tastes good and what doesn’t to any individual.

    Nenya wrote: »
    Nick Tamen wrote: »
    I’m not a big fan of soup to start with
    Neither am I and I don't think I've ever met anyone else who feels the same. :smile: People often react with, "But have you ever tried my homemade pea and ham?" To which the answer is, "No, and I'm sure it's delicious [thinks: pea and ham - ugh!] if you like soup. I don't really like soup."
    Glad to know you. :wink:

    There are a few kinds of soup I like—corn chowder and French onion come to mind. But even then, only as a starter or a side dish. In general I’ve just never understood the appeal of soup, much less how anyone can make a meal of it.

    When I was home recovering from heart surgery last winter, many friends brought us meals, which my wife and I both appreciated very much. But we lost count of how many people brought us lentil soup. It really got to be a joke with us. Fortunately my wife loves lentil soup, though I think even she was tired of it before all was said and done. I would taste it so I could say I had, but I can’t say I enjoyed it.

    That taught me that whenever we’re taking meals to friends under similar circumstances, don’t just ask about dietary restrictions. Tell them what you’re thinking of bringing, and ask if it sounds like something they’d like. Never assume “everyone likes x.”

  • Amanda B ReckondwythAmanda B Reckondwyth Mystery Worship Editor
    Fawkes Cat wrote: »
    Our family are great sprout fans. Indeed, my three children have been known, when younger, to argue at the dinner table if one was served more sprouts than the others. We introduced them to strongly-flavoured food when they were fairly young, which I think has influenced their tastes.
    We only steam or roast them with bacon. They are never boiled. Crunchy, relatively sweet and good for you!

    Note for grammarians: the subject of the sentences in paragraph 2 is not the same as the subject of paragraph 1, sentence 3.

    I hope.


    Did you mean the direct object? There's something rather Dickensian about roasting children with bacon. :worried:
  • Fawkes Cat wrote: »
    Our family are great sprout fans. Indeed, my three children have been known, when younger, to argue at the dinner table if one was served more sprouts than the others. We introduced them to strongly-flavoured food when they were fairly young, which I think has influenced their tastes.
    We only steam or roast them with bacon. They are never boiled. Crunchy, relatively sweet and good for you!

    Note for grammarians: the subject of the sentences in paragraph 2 is not the same as the subject of paragraph 1, sentence 3.

    I hope.


    Did you mean the direct object? There's something rather Dickensian about roasting children with bacon. :worried:

    Quite possibly. I am from that generation who weren't really taught grammar, but just picked it up somehow. And this would seem to be one of the bits that I didn't, after all, pick up.
  • PigletPiglet All Saints Host, Circus Host
    "Children roasting on an open fire ..."

    Oops - maybe not ... :naughty:
  • BroJamesBroJames Purgatory Host, 8th Day Host
    W.C. Fields is supposed to have been asked whether he liked children. His reply was along the lines of, “Yes, but I couldn’t eat a whole one,”
  • Also sounds like Jonathan Swift.
  • My dad worked on a farm and picked sprouts by hand every winter from 1948 to 2000. He usually started around October 1st and finished mid March. It was piece work and pay was therefore about 50% higher than usual (he was quick and had big hands).

    We ate sprouts 6 out of 7 days every week during that time. I love them
  • NenyaNenya Shipmate
    Nick Tamen wrote: »
    Nenya wrote: »
    Nick Tamen wrote: »
    I’m not a big fan of soup to start with
    Neither am I and I don't think I've ever met anyone else who feels the same. :smile: People often react with, "But have you ever tried my homemade pea and ham?" To which the answer is, "No, and I'm sure it's delicious [thinks: pea and ham - ugh!] if you like soup. I don't really like soup."
    Glad to know you. :wink:

    There are a few kinds of soup I like—corn chowder and French onion come to mind. But even then, only as a starter or a side dish. In general I’ve just never understood the appeal of soup, much less how anyone can make a meal of it.

    I don't think I've ever had corn chowder, so can't say for sure but if it contains kernels of sweetcorn I'm pretty sure I wouldn't really like it. I'd never have the soup if there was a choice of starter either.

    The one bowl of soup I remember with affection is one I had years ago in a pub with Mr Nen and some friends. It was something like butternut squash and parsnip and we had it for lunch with homemade bread. We'd been for a walk and were freezing cold and ravenous; it tasted like the food of the gods.
    My dad worked on a farm and picked sprouts by hand every winter from 1948 to 2000. He usually started around October 1st and finished mid March. It was piece work and pay was therefore about 50% higher than usual (he was quick and had big hands).

    We ate sprouts 6 out of 7 days every week during that time. I love them

    My father in law grew a lot of vegetables in his garden so Mr Nen as a child overdosed on certain ones. He remembers daily meals where you had to hunt for the meat under a mountain of cabbage. He can't abide cabbage now.

  • FirenzeFirenze Shipmate, Host Emeritus
    If you've had really really bad diarrhoea nothing is more comforting than a hot spicy soup.
  • Nenya wrote: »
    I don't think I've ever had corn chowder, so can't say for sure but if it contains kernels of sweetcorn I'm pretty sure I wouldn't really like it.
    It does contain kernels of sweetcorn. (At least if I remember the British usage of sweetcorn correctly; we’d just say kernels of corn.) It’s a creamy chowder, and the thick creaminess plus my love of corn is what makes it more appealing to me than most soups. But if you don’t want the corn, then yeah. (Pretty much how I’d feel about the butternut squash soup, as I really dislike butternut squash, so putting it soup form would just make it worse. :grimace: )


  • Firenze wrote: »
    If you've had really really bad diarrhoea nothing is more comforting than a hot spicy soup.

    Spicy?!!!!!!??? Dear Lord, you'd have it coming and going...
  • BroJames wrote: »
    W.C. Fields is supposed to have been asked whether he liked children. His reply was along the lines of, “Yes, but I couldn’t eat a whole one,”

    I think a similar saying has been attributed to Noel Coward.

    Meanwhile, I am praying earnestly (with alliteration's artful aid) that all you self-confessed Spro*tists are duly delivered from the dire denouements of your deleterious and daemonic desires...
    :wink:
  • Firenze wrote: »
    If you've had really really bad diarrhoea nothing is more comforting than a hot spicy soup.
    If, as @Nenya says, you like soup. Having had really bad diarrhea on more than one occasion, I can assure you there are many foods I’d find more comforting, not to mention appetizing, than soup.

  • BroJames wrote: »
    W.C. Fields is supposed to have been asked whether he liked children. His reply was along the lines of, “Yes, but I couldn’t eat a whole one,”

    I think a similar saying has been attributed to Noel Coward.

    Meanwhile, I am praying earnestly (with alliteration's artful aid) that all you self-confessed Spro*tists are duly delivered from the dire denouements of your deleterious and daemonic desires...
    :wink:

    I was actually counting ours earlier today to ensure we had enough.

  • I hated them as a child, but my mother cooked them to death until they were limp and soft. Now I like them shaved and cooked quickly in a bit of olive oil and sprinkled with bacon. I also enjoy eating them whole with butter.
  • Fawkes Cat wrote: »
    Our family are great sprout fans. Indeed, my three children have been known, when younger, to argue at the dinner table if one was served more sprouts than the others. We introduced them to strongly-flavoured food when they were fairly young, which I think has influenced their tastes.
    We only steam or roast them with bacon. They are never boiled. Crunchy, relatively sweet and good for you!

    Note for grammarians: the subject of the sentences in paragraph 2 is not the same as the subject of paragraph 1, sentence 3.

    I hope.


    Point taken @Fawkes Cat . I plead the lateness of the hour for my lapse.
  • Gee DGee D Shipmate

    Did you mean the direct object? There's something rather Dickensian about roasting children with bacon. :worried:

    Not just Dickensian, but almost a necessity. Most children do not have enough fat to keep the flesh moist.

  • Golden Key wrote: »
    I generally think along the lines of minced/finely-shredded sprouts--possibly marinated in something acidic, to break them down a bit. Then sauteed or stir-fried, with lemon juice, garlic, and a little oil. Maybe some onion. Maybe some caraway seeds/powder; and a little fresh cilantro added just before serving.
    ie: coleslaw, but with sprouts in place of cabbage? It works well. You do need to slice them really quite fine.
    Golden Key wrote: »
    Or minced and added into a quiche?
    I refer you to Deb Perelman's Smitten Kitchen post of two weeks ago...
    https://smittenkitchen.com/2020/12/brussels-sprout-and-bacon-frittata/
  • TinaTina Shipmate Posts: 39
    My Nanna hated sprouts, but believed that she Should Eat Her Greens because they were Good for the Complexion. Her approach was to serve herself a single sprout. At the table, she would cut said sprout in half, put half on my Grandad's plate, then cut the remaining half in two. Then she would eat one quarter and leave the other on her plate. Sprout duty done for another year 🙂
  • Nick Tamen wrote: »
    Boogie wrote: »
    I am also a super taster. My sense of taste and smell are acute. So I don’t fit the ‘super taster = sprout hater’ mould at all.
    Being a “supertaster” isn’t about having an acute sense of taste and smell. It means you have a specific genetic trait that causes you to taste extreme bitterness in certain foods that other people don’t taste. As @Nenya notes, there’s a test where you’re given a compound. If it tastes really bitter to you, you’re a supertaster; if it doesn’t taste bitter at all, you’re not.

    Not quite. There is indeed a specific gene that confers the ability to taste bitterness in some foods, but supertasters also seem to have more sensory receptors on the tongue. So it's a both/and situation (according to the Wikipedia article, which is the only reference I remember offhand).

    It's not always a blessing: my daughter has sensory processing disorder as well as being a supertaster, and some foods trigger her gag reflex: she's hypersensitive to texture as well as taste. You can imagine how much grief she got as a child from people who thought she was "just" a fussy eater (even more than I did, for not forcing her to eat something when she said she couldn't).

  • Jane R wrote: »
    Nick Tamen wrote: »
    Boogie wrote: »
    I am also a super taster. My sense of taste and smell are acute. So I don’t fit the ‘super taster = sprout hater’ mould at all.
    Being a “supertaster” isn’t about having an acute sense of taste and smell. It means you have a specific genetic trait that causes you to taste extreme bitterness in certain foods that other people don’t taste. As @Nenya notes, there’s a test where you’re given a compound. If it tastes really bitter to you, you’re a supertaster; if it doesn’t taste bitter at all, you’re not.

    Not quite. There is indeed a specific gene that confers the ability to taste bitterness in some foods, but supertasters also seem to have more sensory receptors on the tongue. So it's a both/and situation (according to the Wikipedia article, which is the only reference I remember offhand).

    It's not always a blessing: my daughter has sensory processing disorder as well as being a supertaster, and some foods trigger her gag reflex: she's hypersensitive to texture as well as taste. You can imagine how much grief she got as a child from people who thought she was "just" a fussy eater (even more than I did, for not forcing her to eat something when she said she couldn't).

    Judgementalism about this bugs the bejasus out of me.

    I hate the terms "fussy" and "picky" because they imply choice. It isn't.

    I concluded some time ago that for some of us there are:

    1. Foods we like
    2. Foods we don't care for
    3. Foods we absolutely hate.

    Examples for me would be:

    1. Cheese
    2. Capsicums
    3. Fish

    Category 3 foods are ones which would might well cause us to gag or throw up.

    I'm convinced, from talking to people, that some people only have categories 1 and 2, or their category 3 only contains things like sheep's eyeballs and that weird Scandinavian half-preserved fermented fish that has to be opened outdoors. This means these people cannot understand that when people like me "don't like" something, it's category 3, not 2, because when they say they "don't like" something, they just mean it's cat 2, because their cat 3 is small to non-existent. So they get angry that "picky" people are rejecting food unreasonably.
  • KarlLB wrote: »
    BroJames wrote: »
    W.C. Fields is supposed to have been asked whether he liked children. His reply was along the lines of, “Yes, but I couldn’t eat a whole one,”

    I think a similar saying has been attributed to Noel Coward.

    Meanwhile, I am praying earnestly (with alliteration's artful aid) that all you self-confessed Spro*tists are duly delivered from the dire denouements of your deleterious and daemonic desires...
    :wink:

    I was actually counting ours earlier today to ensure we had enough.

    Spro*ts, or children?
    :naughty:
    KarlLB wrote: »
    Jane R wrote: »
    Nick Tamen wrote: »
    Boogie wrote: »
    I am also a super taster. My sense of taste and smell are acute. So I don’t fit the ‘super taster = sprout hater’ mould at all.
    Being a “supertaster” isn’t about having an acute sense of taste and smell. It means you have a specific genetic trait that causes you to taste extreme bitterness in certain foods that other people don’t taste. As @Nenya notes, there’s a test where you’re given a compound. If it tastes really bitter to you, you’re a supertaster; if it doesn’t taste bitter at all, you’re not.

    Not quite. There is indeed a specific gene that confers the ability to taste bitterness in some foods, but supertasters also seem to have more sensory receptors on the tongue. So it's a both/and situation (according to the Wikipedia article, which is the only reference I remember offhand).

    It's not always a blessing: my daughter has sensory processing disorder as well as being a supertaster, and some foods trigger her gag reflex: she's hypersensitive to texture as well as taste. You can imagine how much grief she got as a child from people who thought she was "just" a fussy eater (even more than I did, for not forcing her to eat something when she said she couldn't).

    Judgementalism about this bugs the bejasus out of me.

    I hate the terms "fussy" and "picky" because they imply choice. It isn't.

    I concluded some time ago that for some of us there are:

    1. Foods we like
    2. Foods we don't care for
    3. Foods we absolutely hate.

    Examples for me would be:

    1. Cheese
    2. Capsicums
    3. Fish

    Category 3 foods are ones which would might well cause us to gag or throw up.

    I'm convinced, from talking to people, that some people only have categories 1 and 2, or their category 3 only contains things like sheep's eyeballs and that weird Scandinavian half-preserved fermented fish that has to be opened outdoors. This means these people cannot understand that when people like me "don't like" something, it's category 3, not 2, because when they say they "don't like" something, they just mean it's cat 2, because their cat 3 is small to non-existent. So they get angry that "picky" people are rejecting food unreasonably.

    ISWYM, but the last part of that post gave me the image of Cats being eaten (or not, as the case may be...).
    :confounded:
  • PigletPiglet All Saints Host, Circus Host
    It wasn't just me then? :mrgreen:

    To quote some cartoon character or other (can't remember who): "Mmm ... roast cat!"
  • HugalHugal Shipmate
    Being a big Disney parks fan I can tell you there are picky kids. It is not just not liking it is an unwillingness to try anything other than what they like/know. Certainly in Orlando mac and cheese is on every kid’s menu.
  • Hugal wrote: »
    Being a big Disney parks fan I can tell you there are picky kids. It is not just not liking it is an unwillingness to try anything other than what they like/know. Certainly in Orlando mac and cheese is on every kid’s menu.

    There are. I've got one. We're teaching her to distinguish between the two "don't like" categories.

    My problem is the people who don't grasp that food aversions are real. They say things like "that cod would seem pretty tasty if you hadn't eaten for a week" - no it wouldn't; it would still taste like a fishing net full of rotting sea creatures, like it always does.

  • My mother would not accept that there are genuine dislikes. She bought my son some kiwi fruit, and when he spat it out, as I thought he would, she pronounced, "there's nothing to dislike in them". But now I am getting onto infuriating mothers, and on that, there is no end.
  • It's not really a case of "dislike"; as Karl said, it's a case of "involuntary regurgitation if forced to eat." When she was very small she was quite happy to try new things, but if there's a 50% chance of throwing up every time you try a new food you soon learn to be wary.
  • I'm sure something has changed over the years. Some sprouts did taste bitter in the past while others didn't. Some people really didn't like sprouts after they tasted bitter ones, which I can understand though I didn't mind the bitterness. I've heard reports over recent years that the bitterness has been removed somehow (by plant breeding?) and I haven't had a bitter one in a few years now, so I think I believe it. The sad thing is that once people are convinced that "sprouts are nasty" they are hard to convince them of the truth that "New Sprouts are Nice". It's a shame.

    It has indeed changed. About fifteen years ago farmers developed a less bitter cultivar, so the sprouts you're eating now do actually taste different than the sprouts you ate as a kid. Unless you're under 20.

    Comic strip explanation
    Serious news article
  • I don't see why anybody has to comment on the pickiness of other people unless one is forced either to raise them or cook for them--and the latter only insofar as is necessary to make the cook not lose his/her marbles trying to accommodate someone.

    I have a kid who will happily eat frogs legs, eye of newt and toe of frog... but cannot tolerate cheese except in rare instances (like pizza). It's a texture and possibly sensory processing thing, and it's a bit of a pain, as the U.S. puts cheese on freaking EVERYTHING. But yelling at him wouldn't have changed a thing, and would certainly have made our last twenty years much more unhappy. So we just put it in the "whatever" box, along with my fish aversion and my husband's mustard aversion. And my kid doesn't hate me. :yippee:
  • KarlLBKarlLB Shipmate
    edited December 2020
    Yeah - we have a couple of things where Youngest Child has a dispensation to have a tin of spaghetti hoops (if you don't have pasta in tomato sauce in the US then don't ask, it's ghastly and you don't want to know) instead - haggis and curry as it's become clear that no inducement will get either down her.

    Other things are often just "I'd rather have sausages" - cat. 2 dislikes.

    Eldest Child is intolerant of milk protein containing products so we have similar cheese problems. The is a sector of the restaurant market - the bit we can afford - which believes "if in doubt, add bacon. If still in doubt, add cheese".

    I share your fish thing. People go on about how different fish all taste so different you can't just dislike fish. My response is no, they don't, and yes, I can.

    I can't even cope with vegetable shushi as the nori tastes horribly fishy to me.
  • Yeah, what the hell IS that generic fish taste which applies to all fish however fresh and to seaweed too? I have no texture or mental objections to seaweed, it's just that damned odor/taste.

    I regret to report that the USA has canned pasta as well.
  • I don't see why anybody has to comment on the pickiness of other people unless one is forced either to raise them or cook for them--and the latter only insofar as is necessary to make the cook not lose his/her marbles trying to accommodate someone.
    This.

    KarlLB wrote: »
    I share your fish thing. People go on about how different fish all taste so different you can't just dislike fish. My response is no, they don't, and yes, I can.
    I’m with y’all about fish too. I love shellfish, but fish of the scaly variety? Just no. I had to have a chat with the dietician when they put me on a heart healthy diet, which ideally includes lots of fish. To my surprise, she said “No problem. Let’s look at other options.”

  • There’s always vegetables: ratatouille, anyone?
  • Anselmina wrote: »
    I ADORE sprouts. I always have seconds. Sprouts, you say? Yes, please. Yummmmm!
    Well, I wouldn't go so far as to use the word 'adore'!:) However, yes, I do like sprouts and the best way is to buy them in small packets from Tesco, ready to microwave. Well prepared, with the layer of hard base removed, they are small and tasty.

  • No one's mentioned sprout pakoras yet - they're part of the Christmas meal offered by our local Punjabi restaurant (well, in happier years) because, as they say, you can't have Christmas without sprouts
  • FirenzeFirenze Shipmate, Host Emeritus
    Oh yes you can!

    Oh no you can't!

    OH YES YOU CAN!
  • PigletPiglet All Saints Host, Circus Host
    Have you been watching that pantomime on You Tube?
  • Margaret wrote: »
    No one's mentioned sprout pakoras yet - they're part of the Christmas meal offered by our local Punjabi restaurant (well, in happier years) because, as they say, you can't have Christmas without sprouts

    I'm agnostic about sprouts - I can take 'em or leave them. I certainly can have Christmas without sprouts, but I've bought some this year just because.

    Sprout pakoras on the other hand: yup, really like the sound of them... :mrgreen:
  • PigletPiglet All Saints Host, Circus Host
    Having offered to help with the festive preparations, I was appointed the sprout prepper*, and it occurred to me what a very inefficient little vegetable the sprout is; by volume, what was peeled off and thrown away was almost as much as what went into the saucepan.

    I still don't think I'll eat any more than politeness demands.

    * a rather tedious but intellectually undemanding role - suits me fine.
  • Piglet wrote: »
    Having offered to help with the festive preparations, I was appointed the sprout prepper*, and it occurred to me what a very inefficient little vegetable the sprout is; by volume, what was peeled off and thrown away was almost as much as what went into the saucepan.

    I still don't think I'll eat any more than politeness demands.

    * a rather tedious but intellectually undemanding role - suits me fine.

    Ah-ha! Once more we see the Daemonic Influence of the accursed Spr*ut at work!

    Truly is it written that Satan findeth useless and evil things for otherwise idle trotters hands to do!
  • LydaLyda Shipmate
    Golden Key wrote: »
    I had Brussels sprouts a couple times, long ago. IIRC, I simply didn't like them--something about them being so dense, I think. Kind of like with lima beans, though different texture.

    I'm not in any rush to try them ever again. But, given the annual Shiply convos about them, I sometimes try imagine a way of prepping that might produce a try-able dish. I generally think along the lines of minced/finely-shredded sprouts--possibly marinated in something acidic, to break them down a bit. Then sauteed or stir-fried, with lemon juice, garlic, and a little oil. Maybe some onion. Maybe some caraway seeds/powder; and a little fresh cilantro added just before serving. Might also be good to add this to egg/spring roll filling.

    I wonder if anyone's ever tried using Brussels sprouts in sauerkraut, kim chi, or salsa? Or maybe dipped in batter then deep-fried? Or minced and added into a quiche?

    I gather the usual way is to serve them whole?

    Bean sprouts are good in their own way; but IMHO cooked (not in a salad), and put in an egg roll.

    Now, if we were talking the Better Sprouts (tm) ;) alfalfa, clover, etc., which are great in sandwiches and salads, I'd happily eat them without any fuss.
    :)
    I miss alfalfa sprouts on sandwiches (it was a thing when I was in college). I like bean sprouts on salads and in stir fries. And, yes, I do like Brussels sprouts, sliced in half, steamed and served with aioli.


  • WE had excellent sprots from two sprout sticks today and we have a few left. The empty stick makes a very good club.
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