--------------------------------

That's all, really. Proceed to being random at your leisure.

Or, dipped in velvita

This thread is making want Brussels sprouts. Haven't had 'em in years, but I love them!

i luv em with mint sauce

Actually...

I melted two tablespoons of butter in a flat bottomed saute pan.

Then I added half a chopped red onion and cooked that on medium heat for four minutes (timed).

Next I added about ten sliced white mushrooms and two small cloves of crushed and chopped garlic, along with some fresh cracked black pepper. Cook that down for another two or three minutes (timed it for two, but it can take a bit longer), until you start to get some carmelization on the bottom of the pan.

At that point, add about a pound of brussel sprouts that have been cut in half after the bottoms and any unhealthy outter leaves have been removed.

Push them around to be sure a good portion of the brussel sprouts are actually touching the bottom of the pan, because you want them to start to get a little browning here and there.

Turn up the heat a bit so you get some good crackling going on in the pan - med high, or in between med and med high if you have a really hot stove. If the pan is dry, add a little more butter.

While the brussel sprouts are getting their brown on, heat one cup of water in the microwave with a bullion cube of your choice for two minutes (whatever flavor sounds good to you, they all work). You can, of course, use any stock (canned or fresh) if you have it handy. Just be sure you salt to taste at this time as well. If you use bullion it does that for you.

Stir the water if you added bullion and poor directly into the hot pan. It should start deglazing your pan and boiling almost immediately. Stir everything around with a flat edged utensil (wooden would be best) being sure to scrape the bottom for 15-30 seconds - until it seems like you've removed all the good stuff (flavor) from the pan (your liquid should get a little darker).

Liquid should not completely cover the brussel sprouts. Put a lid on the pan and turn back down to medium for 5-10 minutes, depending on how "soft" you like your brussel sprouts. 7-8 minutes is usually perfect for me - not hard, but no mush at all.

So... uhh... yeah. That's how I make them most of the time. Didn't mean this to be a cooking thread... but I guess it's random, anyway.

--------------------------------------------

Oh, and what is velvita? Cerebus doesn't even eat velveta.

i just boil mine ~ i never imagined u could do anthing else woth them!!!!

u should post a vid on u.tube like that satan cook guy, but iin your name character

Being a vegetarian for, like, ever! creates the need to find as many new and different ways to cook vegetables as possible.

And, no! No videos!

I never tasted brussel sprouts until a few years ago but my entire life, I used to hear people on TV talk about how horrible they tasted. When I finally tasted them, I thought they tasted pretty good. Tasted like cabbage to me.

Cerebus said:

Actually...

I melted two tablespoons of butter in a flat bottomed saute pan.

Then I added half a chopped red onion and cooked that on medium heat for four minutes (timed).

Next I added about ten sliced white mushrooms and two small cloves of crushed and chopped garlic, along with some fresh cracked black pepper. Cook that down for another two or three minutes (timed it for two, but it can take a bit longer), until you start to get some carmelization on the bottom of the pan.

At that point, add about a pound of brussel sprouts that have been cut in half after the bottoms and any unhealthy outter leaves have been removed.

Push them around to be sure a good portion of the brussel sprouts are actually touching the bottom of the pan, because you want them to start to get a little browning here and there.

Turn up the heat a bit so you get some good crackling going on in the pan - med high, or in between med and med high if you have a really hot stove. If the pan is dry, add a little more butter.

While the brussel sprouts are getting their brown on, heat one cup of water in the microwave with a bullion cube of your choice for two minutes (whatever flavor sounds good to you, they all work). You can, of course, use any stock (canned or fresh) if you have it handy. Just be sure you salt to taste at this time as well. If you use bullion it does that for you.

Stir the water if you added bullion and poor directly into the hot pan. It should start deglazing your pan and boiling almost immediately. Stir everything around with a flat edged utensil (wooden would be best) being sure to scrape the bottom for 15-30 seconds - until it seems like you've removed all the good stuff (flavor) from the pan (your liquid should get a little darker).

Liquid should not completely cover the brussel sprouts. Put a lid on the pan and turn back down to medium for 5-10 minutes, depending on how "soft" you like your brussel sprouts. 7-8 minutes is usually perfect for me - not hard, but no mush at all.

So... uhh... yeah. That's how I make them most of the time. Didn't mean this to be a cooking thread... but I guess it's random, anyway.

--------------------------------------------

Oh, and what is velvita? Cerebus doesn't even eat velveta.

I've only had some boiled ones but your way sounds really good.

vainandy said:

I steamed my brussels and then put them into a frying pan to join the pancetta pieces cooking in olive oil. Stirred them around for a bit and then added some chestnuts.

Brussels sprouts are great,I eat em all the time.They really do taste like cabbage.

sounds yummy!

Wow. I always just saute them with some olive oil, salt and pepper.

I'm trying your version next.

YUM.

I brussel sprouts!

This year for Thanksgiving at my SO's, I made a carmelized shallot and brussel sprout hash.

I think (found the recipe on epicurious.com and am too lazy to look it up) it was 1 lb of shallots, sautéed in 3 tbsp of butter for about 10 minutes. Then add 1 tbsp of balsamic vinegar and 1 tsp of sugar, sautée a few more minutes until nice and carmelized. Reserve in a bowl. Use 1½ lbs of brussels, cleaned, with the ends cut off, and sliced very thinly lengthwise (like into 6-8 slices per brussel). Add olive oil to the (empty but not washed) shallot pan, then add the brussels and sautée for a few minutes. Add 1 cup of water, a little at a time to the brussels allowing the water to evaporate and cook the brussels until they are bright green and just tender (5-6 minutes). Salt and pepper to taste. Add the carmelized shallots back in to the brussels and heat through. You can add some more butter if you want. Violà!

It was SO delish! (It is a lot of work to slice the shallots and brussels but I received a mandolin for xmas so next time maybe I can use that, even though I'm terrified of them. )

.

[Edited 1/6/12 7:43am]

CarrieMpls said:

Wow. I always just saute them with some olive oil, salt and pepper.

I'm trying your version next.

YUM.

yep, yep. Love 'em that way. Add a herb or two every once in a while but I like getting the full flavor of a good brussel sprout.

I'm sick of the little fart grenades

^^^

I didn't know you had kids.

They'd be even better if you cooked them in bacon grease.

Genesia said:

They'd be even better if you cooked them in bacon grease.

I bet, but I noticed butter also works wonders on vegetarian dishes!

NDRU said:

Genesia said:

They'd be even better if you cooked them in bacon grease.

I bet, but I noticed butter also works wonders on vegetarian dishes!

Yeah...I'm messing with Cerebus (which he will understand).

sprouts go well with butter, cooked onion and crispy bacon yum yum!

Cerebus has no idea what Genesia is talking about.

Never had brussel sprouts, I heard they was good though.

All hail the power of the brussel sprout and the strangeness of the org!

I started this after discovering there wasn't an open 'Random Thoughts' thread available. Just wanted to comment on my tasty brussels, figuring it would quickly move on to something else. Never expected there'd be so many comments that actually related to the topic at hand.

Oh yeah. I found an open random thread after the fact, too.

I like that I can use brussel sprouts for Malibu Barbie's head of lettuce.

NDRU said:

I like that I can use brussel sprouts for Malibu Barbie's head of lettuce.

.................. ............... ................ ......................