I made good brussels ONCE. I have the recipe and tried to do it many times, never could make them good again, always too bitter. I know it’s possible but I’ll wait a decade for stars to align again.
How much parmesan did you grate over the brussel sprouts after they came out of the oven? Whatever amount it was, you didn’t do enough. Also if you forgot lemon zest, add some too.
Had both. So many people here have recommended different Brussels sprout recioes that I want comment on this. But steamed or boiled broccoli just sucks compared to seared or roasted.
Brussels sprouts, not the small bitter little bitches, but the big, fat, tiny cabbages cut in half and fried, tossed with sea salt and a sweet/sour or sweet/hot sticky sauce is so good you’ll want to punch a baby in the face.
Cauliflower, pickled, tossed with cornstarch and fried, top with bbq sauce. OR toss with oil, salt, curry powder and roast will make you question your previous life and the regrets of time wasted not shoveling it into your face hole.
Source: 35+ years making food so good people would line up to smell your breath after a meal.
And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).
Another option:
Green cabbage, steamed with butter melted over the top while its hot.
And cauliflower? Have you not heard the good word about cauliflower cheese bake?
A recent survey (n=1) has come to the following conclusions regarding goodness of members of the Brassica family:
control groupgirlfriend loves it.This list reads like someone who’s never been served roasted brussel sprouts or steamed broccoli.
ugh, why would you ruin a perfectly nice broccoli? why go with mushy when you can choose crispy?
You know you can steam em without turning em to mush right?
fair enough, it may be bad experiences talking
Anything, absolutely anything that is edible, can be coaxed into something at least vaguely palatable with enough skill, fat, and spices.
I made good brussels ONCE. I have the recipe and tried to do it many times, never could make them good again, always too bitter. I know it’s possible but I’ll wait a decade for stars to align again.
How much parmesan did you grate over the brussel sprouts after they came out of the oven? Whatever amount it was, you didn’t do enough. Also if you forgot lemon zest, add some too.
Hu, we always complain Brussel sprouts aren’t bitter enough anymore.
Roasted broccoli squad checking in. This guy’s is missing out.
Actually most vegetables. Roast them in the oven with a tiny bit of oil, salt, and pepper. They always come out delicious.
Had both. So many people here have recommended different Brussels sprout recioes that I want comment on this. But steamed or boiled broccoli just sucks compared to seared or roasted.
Brussel sprouts are a vehicle for garlic butter and bacon, like bread.
And stop forking boiling ‘em
So why not just do bread?
Nutrition bonus multiplier.
Salad + garlic bread. Final offer.
Only if it’s sourdough, then we got a meal deal.
Deal
Brussels sprouts, not the small bitter little bitches, but the big, fat, tiny cabbages cut in half and fried, tossed with sea salt and a sweet/sour or sweet/hot sticky sauce is so good you’ll want to punch a baby in the face.
Cauliflower, pickled, tossed with cornstarch and fried, top with bbq sauce. OR toss with oil, salt, curry powder and roast will make you question your previous life and the regrets of time wasted not shoveling it into your face hole.
Source: 35+ years making food so good people would line up to smell your breath after a meal.
For Brussel sprouts try this recipe, they’re awesome
Bressel sprouts that don’t suck
I’ll be honest, those look ok. Might try them and maybe upgrade to 0.75/5.
Boiled broccoli can be heaven with some salt (and if it’s still crunchy on the inside)
regardless, got some savoy recommendations? I only know German Rahmwirsing
I’ve recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie
And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).
Damn thanks. For the carbonara do you fry the leaves crispy?
Not completely, but yes. But in pan with some oil and fry them, as you’d do with the Gunciale
Another option:
Green cabbage, steamed with butter melted over the top while its hot.
And cauliflower? Have you not heard the good word about cauliflower cheese bake?