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Old 03-16-2018, 04:16 PM
 
Location: Nantahala National Forest, NC
27,093 posts, read 5,877,402 times
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Quote:
Originally Posted by Dirt Grinder View Post
We all know what we're talking about within this thread.

I happen to love Brasle sprots however the spelling.

Thanks, DG
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Old 03-16-2018, 04:41 PM
 
11,262 posts, read 8,417,691 times
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Isn't the bitterness just part of who they are?

I was in Kuwait and ate at the chow hall (out of necessity). They'd serve Brussel sprouts and NO-ONE would eat them. I'd walk up and say "I'll take as many as you'll give me" and they'd HEAP them up! I'd always get strange looks.
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Old 03-16-2018, 04:44 PM
 
Location: Nantahala National Forest, NC
27,093 posts, read 5,877,402 times
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Quote:
Originally Posted by hunterseat View Post
Isn't the bitterness just part of who they are?

I was in Kuwait and ate at the chow hall (out of necessity). They'd serve Brussel sprouts and NO-ONE would eat them. I'd walk up and say "I'll take as many as you'll give me" and they'd HEAP them up! I'd always get strange looks.

They are more popular now than in years past.

Maybe you started that, hs
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Old 03-16-2018, 06:45 PM
 
887 posts, read 746,445 times
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Broozel Sports are grate.
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Old 03-17-2018, 07:14 AM
 
Location: Islip,NY
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I toss them with olive oil after I cut them in half, add some kosher salt. I roast them on 400 degrees with some crisp bacon for about 25 minutes then drizzle with balsamic vinegar.
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Old 03-17-2018, 07:28 AM
 
Location: Minnesota
1,561 posts, read 1,350,766 times
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Quote:
Originally Posted by Dirt Grinder View Post
A drive-by pedant.

Broosil sprats are always better when fresh. The frozen ones are often bitter.
I'm not sure I've ever had "Broosil sprats", I'll have to try them someday.

However, we've always enjoyed Brozzle Sproughts....they are wonderful! Try them sometime...lol.

If we keep doing this, someone special is going to end up in the coronary care unit! Guess we better lay off....lol.
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Old 03-17-2018, 07:40 AM
 
Location: Jollyville, TX
3,850 posts, read 9,437,792 times
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I've enjoyed brussell sprouts as an adult. Similar to the chow hall story, they used to serve them at the cafeteria where I worked many years ago and the entertaining server called them monkey heads. They were a bit on the bland side (being a company cafe and all) but I liked them and he doled out plenty.

My favorite way to cook them is similar to jasper1372's method, except that I use brown butter. I was trying to make my own ghee one time and ended up with brown butter. I had quite a bit of it and decided to use it on the brussel sprouts. Now I will make brown butter for the sole purpose of using it to cook brussel sprouts - it adds a nutty flavor that is really good.
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Old 03-17-2018, 07:57 AM
 
Location: The New England part of Ohio
18,636 posts, read 23,224,516 times
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Quote:
Originally Posted by greatblueheron View Post
Ok, I need your best way to prevent bitterness in b.s.

....add your favorite way to serve if you'd like, just bought some fresh sprouts.
Ahhh..currently my favorite vegetable!

I love them so many ways - roasted with olive oil and garlic, Shredded in a salad with lemon and garlic dressing. Steamed with butter and dill.

And I could eat this for a meal with a light salad -https://cooking.nytimes.com/recipes/1018363-brussels-sprouts-gratin
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Old 03-17-2018, 08:38 AM
 
Location: Nantahala National Forest, NC
27,093 posts, read 5,877,402 times
Reputation: 30347
Quote:
Originally Posted by jasper1372 View Post
I'm not sure I've ever had "Broosil sprats", I'll have to try them someday.

However, we've always enjoyed Brozzle Sproughts....they are wonderful! Try them sometime...lol.

If we keep doing this, someone special is going to end up in the coronary care unit! Guess we better lay off....lol.

Well, we have at least established many people like b.s. many different ways...
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Old 03-17-2018, 08:41 AM
 
Location: Richardson, TX
11,072 posts, read 17,546,328 times
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Sliced thin and sautéed with garlic and slivered almonds. I serve while they still have “a tooth.”

Most people waaaaaaaaaaaaaay overcook Brussels sprouts.

Also if you must boil them whole, cut a small x in the bottom of each so they will cook more evenly.
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