/ck/ - Food & Cooking » Thread #7022524

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Anonymous Thu 29 Oct 2015 03:40:40 No.7022524 View Reply Report Delete

Quoted By: >>7022538 >>7022549 >>7022570

How to not make brussels sprouts taste like ass?

Anonymous

Anonymous Thu 29 Oct 2015 03:50:41 No.7022538 Report Delete

Quoted By: >>7022548

>>7022524
roast w/ garlic, rosemary and whatever source of fat/oil you like

Anonymous

Anonymous Thu 29 Oct 2015 03:56:57 No.7022548 Report Delete

Quoted By: >>7022580

>>7022538

Yeah, wanted to try a roast instead of boiling. Mixing it seems to work, had some with chicken I also cooked. Made the boiled sprouts go down easier. Don't want to give up on sprouts after I just tried them.

Would sprouts work with any kind of vinegar? Would like to try it.

Anonymous

Anonymous Thu 29 Oct 2015 03:57:29 No.7022549 Report Delete

Quoted By: >>7022561

>>7022524
cook with bacon. honestly though, brussel sprouts raw taste better than broccoli and cauliflower

Anonymous

Anonymous Thu 29 Oct 2015 04:02:23 No.7022561 Report Delete

Quoted By: >>7022565

>>7022549

They seem to be better meats overall. Just want a way to prepare them other than boiling.

I am not into raw vegetables by themselves, personally. I would like to prepare them with a nice meal.

Anonymous

Anonymous Thu 29 Oct 2015 04:03:24 No.7022565 Report Delete

Quoted By:

>>7022561

better with meats*

Anonymous

Anonymous Thu 29 Oct 2015 04:05:37 No.7022570 Report Delete

Quoted By: >>7022578

>>7022524
Slice in half, cook with butter, garlic, salt pepper for 4 minutes, flipping halfway through.

Do not use frozen. Freezing break down the cells enough to expose sulfur flavor.

Anonymous

Anonymous Thu 29 Oct 2015 04:11:03 No.7022578 Report Delete

Quoted By:

>>7022570

Yeah, I almost never use frozen veggies.

Alright, I will try these things. Already making them sound a lot better than what I tried.

Anonymous

Anonymous Thu 29 Oct 2015 04:11:26 No.7022580 Report Delete

Quoted By: >>7022582

>>7022548
>Would sprouts work with any kind of vinegar?
Yes they are great with a vinaigrette or sweet and sour like people do with cabbage. I make a slightly dressing with horseradish that I toss them with after roasting

Anonymous

Anonymous Thu 29 Oct 2015 04:12:36 No.7022581 Report Delete

Quoted By:

Honestly roasting them with some sort of fat and salt and pepper will put you waaaay ahead of the boiled stuff every time, and you can just take it from there, adding whatever spices and herbs you want. Personally I like just duck fat, salt and pepper. The go pretty great with bacon though.

Anonymous

Anonymous Thu 29 Oct 2015 04:12:54 No.7022582 Report Delete

Quoted By:

>>7022580
*slightly sweet dressing

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