> Google really sucks for finding posted recipes on newsgroups, doesn't it? > Basically it's escalloped (or more accurately, au gratin). Let me try to > wing it for you:
> Mix breadcrumbs with grated parmesan cheese and melted butter for the > topping. Make a basic white sauce. Slice the brussels sprouts in half > and place in a two quart casserole dish. Pour the white sauce over the > sprouts. Sprinkle with the breadcrumb mixture. Bake at 400F for about > 15-20 minutes or until browned and bubbly.
> Jill
I love scalloped potatoes, but my mom put ham in it so have not had them in decades... sliced potatoes and cheese are close
> "jmcquown" <j_mcqu...@comcast.net> wrote in message
> news:agg1m8Fc5mcU1@mid.individual.net...
>> Google really sucks for finding posted recipes on newsgroups, doesn't it?
>> Basically it's escalloped (or more accurately, au gratin). Let me try to
>> wing it for you:
>> Mix breadcrumbs with grated parmesan cheese and melted butter for the
>> topping. Make a basic white sauce. Slice the brussels sprouts in half
>> and place in a two quart casserole dish. Pour the white sauce over the
>> sprouts. Sprinkle with the breadcrumb mixture. Bake at 400F for about
>> 15-20 minutes or until browned and bubbly.
>> Jill
> I love scalloped potatoes, but my mom put ham in it so have not had them in
> decades... sliced potatoes and cheese are close
> On Tue, 13 Nov 2012 17:14:01 -0500, Nancy Young
> <rjynlynos...@vverizon.net> wrote:
>> I just don't hear people be so strong about hating mustard or the
>> other cruciferous vegetables the way brussels sprouts almost always
>> come up.
> Or beets.
(laugh) I did start to mention beets and thought better of it.
>>(laugh) I did start to mention beets and thought better of it.
>I like beets. Good on spinach salad!
Beets are one of my favorite vegetables... I buy canned sliced beets
by the case... good in all sorts of salads, in soups, and I love
pickled beets, and especially harvard beets... and hot buttered beets
is probably the best veggie side with a beef steak.
On Tuesday, November 13, 2012 12:01:59 PM UTC-6, Dave Smith wrote:
> I can understand why some people hate Brussels Sprouts. Like myself,
> they probably had them too many times where they had been way overcooked
> and developed that nasty tastes that BSs get when they are overcooked.
> I also used to hate parsnips. They were just plan nasty, but then I
> tried them roasted and I found them to be a whole other vegetable, a
> very tasty one.
> For years I disliked squash. Over the last 10 years or so I have
> developed a strong appreciation for roasted squash. In fact, we had some
> on the weekend I am in the middle of cooking up some soup with the half
> that was leftover.
> Turnip..... nope. It is still disgusting.
I'm going to the grocery store Wednesday and will pick up a parsnip. Cut it in half, sprinkle with oil and salt and pepper?? Roast at what temperature for how long? Does it need to be peeled? I've never had parsnips and am willing to try one.
No, not a fan of turnips either but love turnip greens. My mother loved turnips and I never could see why.
>>These I love, mashed with butter, added to stew or even roasted!
> You have them correctly identified. The way that I best remember
> turnips is a raw turnip sandwich. I don't know if it came from an
> early farm life, but my maternal relatives ate sandwiches of fresh
> garden produce. Radish, cucumbers, turnip, kohlrabi, green onions,
> regular onions, tomatoes -- I'm sure there are more. It was just two
> slices of buttered bread with the vegetable and salt and pepper. I
> thought they were delicious. I still make those sandwiches when I can
> get them either from my garden or from a farmer's market. I can only
> imagine how they must have tasted with fresh homemade bread and
> freshly churned butter. :o)
Hmmm I do the bread and I am looking at the butter ... We have tomatoes and cucumbers in sandwiches, and when I was a child we had slice apples:)
-- --
> On 11/13/2012 6:18 PM, Christine Dabney wrote:
>> On Tue, 13 Nov 2012 17:14:01 -0500, Nancy Young
>> <rjynlynos...@vverizon.net> wrote:
>>> I just don't hear people be so strong about hating mustard or the
>>> other cruciferous vegetables the way brussels sprouts almost always
>>> come up.
>> Or beets.
> (laugh) I did start to mention beets and thought better of it.
> you know, that sounds good. But not with bitter frozen divorcee brussel
> sprouts.
I used frozen sprouts the last time I made this. I steamed them a little to thaw them out, then cut them in half. Tasted just fine to me, but then I love brussels sprouts (even the frozen ones, as long as they aren't boiled to mush).
>> For years I disliked squash. Over the last 10 years or so I have
>> developed a strong appreciation for roasted squash. In fact, we had
>> some
>> on the weekend I am in the middle of cooking up some soup with the
>> half
>> that was leftover.
>> Turnip..... nope. It is still disgusting.
> I'm going to the grocery store Wednesday and will pick up a parsnip.
> Cut it in half, sprinkle with oil and salt and pepper?? Roast at
> what temperature for how long? Does it need to be peeled? I've
> never had parsnips and am willing to try one.
We peel them and then cut them into pieces roughly the same size so that they will cook in the same time. They are sharply tapered so that usually means cutting a few inches off the end when it is skinniest and then cutting up the rest to be about the same dimensions.
Salt and pepper, and a drizzle of oil and into the oven with a roast for about an hour. They should be slightly browned.
Christine Dabney wrote:
> Nancy Young <rjynlynos...@vverizon.net> wrote:
>>I just don't hear people be so strong about hating mustard or the
>>other cruciferous vegetables the way brussels sprouts almost always
>>come up.
> Or beets.
It seems like there are general dislikes for long lists of foods and
there are specific dislikes for single foods. Beets, parsnips, brussels
sprouts seem to be disliked specifically by a lot of people.
Doug Freyburger wrote:
> It seems like there are general dislikes for long lists of foods and
> there are specific dislikes for single foods. Beets, parsnips, brussels
> sprouts seem to be disliked specifically by a lot of people.
>> WF sometimes has them still on the stalk. The sprouts should be
>> fresher, but I wonder if the stalk has any use.
> All parts of cabbage family plants are edible. Whether any one part
> tastes good enough to bother eating is another story.
> I thinly slice broccoli stems. You could try it and see if its fit for
> humans.
Seems to me the stalk could be thinly sliced and tossed in a bag in the freezer. Along with broccoli stalks, bits of carrot, the odd end of onions, celery stalks. Pretty much the makings of seasonings for homemade vegetable or chicken stock.
>>>> On Nov 12, 9:35 pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
>>>>> On 12/11/2012 10:29 PM, Janet Bostwick wrote:
>>>>>>> Brussel sprouts translation - bitter little cabbages.
>>>>>> I've begun to think that the food preferences of each person is
>>>>>> dependent upon their personal mouth chemistry. I can't imagine
>>>>>> brussels sprouts being bitter. To me they are sweet and slightly
>>>>>> nutty.
>>>>> The bitterness comes out in them when they are overcooked.
>>>> They're bitter when raw, too. At least to me they are. Even cut in
>>>> half, brushed with olive oil and placed on a hot grill for about one
>>>> minute doesn't negate that bitterness.
>>>> __________________________________----
>>>> Have you tried steaming them?
>>> It must be a genetic thing with me. I perceive them as bitter no
>>> matter how they are prepared. But I love cabbage!
>>> _________________________________
>>> I don't like Brussel Sprouts unless they are really small and very fresh - >>> big ones cause me to want to upchuck so I can sympathise. And I too love >>> cabbage.
>> Speaking of really small BS (and I agree), lately I have seen ones >> that are almost the size of a softball. Ugh. I like them to be a >> size that can be popped into my mouth.
> have you seen them on the stalk for sale in the grocery store? It's
> something like a slender Christmas tree with the largest sprouts on
> the bottom and smallest at the top.
> I can't grow them. Our Fall weather encourages aphids and any cabbage
> relative gets positively covered with them.
> Janet US
Yes, I've been seeing them and am gearing up to buying a stalk.
Janet Bostwick wrote:
> On Tue, 13 Nov 2012 10:42:38 -0500, "Jean B." <jb...@rcn.com> wrote:
>> Janet Bostwick wrote:
>>> On Mon, 12 Nov 2012 17:04:02 -0800 (PST), "itsjoannotjo...@webtv.net"
>>> <itsjoannotjo...@webtv.net> wrote:
>>>> On Nov 12, 7:00 pm, "Richard K." <Richa...@netzero.com> wrote:
>>>>> on a whim, got some frozen brussel sprouts the other day... I haven't had
>>>>> them in years... I wonder if they would go with my spinach salad? Maybe a
>>>>> 3-4 cooked and diced? I'm now out of spinach, actually used up the bag, so
>>>>> need some extender.
>>>> Brussel sprouts translation - bitter little cabbages.
>>> I've begun to think that the food preferences of each person is
>>> dependent upon their personal mouth chemistry. I can't imagine
>>> brussels sprouts being bitter. To me they are sweet and slightly
>>> nutty.
>>> Janet US
>> I have also begun to think that we must react differently to >> various flavors. We know about cilantro, but I think that is the >> tip of the iceberg. It also probably explains why I detest >> turnips and similar things.
> love all of those veggies and more. I can't afford the little puny
> things they sell here, the price is outrageous.
> Janet US
I should say that I like cilantro, but still won't use bunches of it, which are sometimes called for in Thai recipes. I perceive turnips etc. as having a somewhat bitter flavor, which is why I dislike them.
>> I have also begun to think that we must react differently to various >> flavors. We know about cilantro, but I think that is the tip of the >> iceberg. It also probably explains why I detest turnips and similar >> things.
> interesting... and odd that something one day that tastes good suddenly > tastes "bad" another day-- or vice versa.
The only experience I have had with changing tastes after my taste in food matured is with the aforementioned cilantro. I really disliked it, then started tolerating a small amount, and now like it in reasonable quantities.
Richard K. wrote:
> "Jean B." <jb...@rcn.com> wrote in message > news:agf84lF5o17U21@mid.individual.net...
>> Dave Smith wrote:
>>> The bitterness comes out in them when they are overcooked.
>> Hmmm. Roasted BS, most likely overcooked, aren't bitter--
> lol-- "roasted BS" lot of that here! And sometimes bitter.
Nancy Young wrote:
> I can go along with that. I like vegetables. Love brussels sprouts,
> for one.
> But when I see people would voluntarily and happily eat turnips or
> rutabagas, I wonder what am I missing, they taste horrid to me.
> For that reason, while I don't understand why people despise brussels > sprouts, I figure there's more to it.
> nancy
There must be. The more I think about it, the more sense it makes to me. Unfortunately, a lot of LC substitutes for starches include things like turnips. Ugh.
Dave Smith wrote:
> On 13/11/2012 12:31 PM, Nancy Young wrote:
>> I can go along with that. I like vegetables. Love brussels sprouts,
>> for one.
>> But when I see people would voluntarily and happily eat turnips or
>> rutabagas, I wonder what am I missing, they taste horrid to me.
>> For that reason, while I don't understand why people despise brussels
>> sprouts, I figure there's more to it.
> I can understand why some people hate Brussels Sprouts. Like myself, > they probably had them too many times where they had been way overcooked > and developed that nasty tastes that BSs get when they are overcooked.
> I also used to hate parsnips. They were just plan nasty, but then I > tried them roasted and I found them to be a whole other vegetable, a > very tasty one.
> For years I disliked squash. Over the last 10 years or so I have > developed a strong appreciation for roasted squash. In fact, we had some > on the weekend I am in the middle of cooking up some soup with the half > that was leftover.
> Turnip..... nope. It is still disgusting.
I do like parsnips. Roasting squash would concentrate its flavors....
Dave Smith wrote:
> True, but I was assuming that they had been boiled. I find parsnips to > be bitter when boiled, but sweet and tasty when roasted, and the more > roasted they are the better they taste.
> I am thinking about trying roasted beets. I don't mind beets but my wife > hates them. They are one of the few vegetables that she won't eat. I am > wondering if they would be more palatable to her if they were roasted.
Roasting does seem to bring out the best in lots of veggies. Is your wife related to Barb?
Doug Freyburger wrote:
> Nancy Young wrote:
>> But when I see people would voluntarily and happily eat turnips or
>> rutabagas, I wonder what am I missing, they taste horrid to me.
> I'll offer you a deal. I give you my bell peppers and parsnips. You
> give me your turnips and rutties. Everyone's happy.
>> For that reason, while I don't understand why people despise brussels >> sprouts, I figure there's more to it.
> Different members of the cabbage family have different degrees of
> bitterness. I appear to like bitter more than average and that's likely
> to be part of why I like brussels sprouts. I also like bitter
> brocollini and broco-rabe more than regular brocolli probably for the
> same reason. I have a further theory on bitterness. Kids like bitter a
> lot less than adults. I bet some people would like their veggies better
> once grown up but refuse to try them remembering their childhood
> experiences. The stronger the refusal the more I figure they are a
> picky eater.
> Different members of the cabbage family have different amounts of the
> chemical that gives mustard and horseradish their hotness. Mustard is a
> distant member of the cabbage family, as are turnips. I've never seen
> anyone develop a tolerance for this type of hotness so I suspect people
> are born with some level of tolerance to it. As far back as I can
> remember it's been clear I have a higher than average tolerance to it. > If you have a very strong reaction to the hotness of mustard,
> horseradish and wasabi you might not like brussels sprouts without
> specifically noticing that chemical. I can taste it in raw brussels
> sprouts. Only people with very high tolerance for bitter plus very high
> tolerance for horseradish-hotness would even consider eating a raw
> brussel sprout. They are too strong for me so most would not tolerate a
> single bite.
> So those are two reasons someone might dislike the entire family of
> veggies. or are they actually two views of the same chemical and
> therefore two views of the same reason?
Oh, interesting. I do dislike the smooth Dijon mustard, Chinese mustard, wasabi, etc.
