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radeng
19th Dec 2014, 15:53
Could one use sprouts in making something akin to sauerkraut?

wings folded
19th Dec 2014, 15:56
Don't know about German reaction to such a notion, but it would make for a very sour Oklohoman. :p

rgbrock1
19th Dec 2014, 16:01
radeng:

I'm sure con-pilot will be along shortly to sort this all out. :}:E

beaufort1
19th Dec 2014, 16:07
I think con-pilot is being a big baby, if they taste horrible they must be doing you good. :}

My sprouts have been on since yesterday in preparation for the 'big' day. ;)

con-pilot
19th Dec 2014, 16:09
Brussel’s sprouts, nothing a flame thrower will not cure. :E

rgbrock1
19th Dec 2014, 16:15
con wrote:

Brussel’s sprouts, nothing a flame thrower will not cure.

Or a 10kt nuclear warhead. :}

Fox3WheresMyBanana
19th Dec 2014, 16:19
Just Gotta Love Jamie Oliver?s Delicious Brussels Sprouts Recipe | L.S. is Socially Engaged (http://www.sociallyengaged.ca/jamie-olivers-worcestershire-sauce-brussel-sprouts/)

This works. I tried it yesterday as a trial run for Xmas Day - very tasty!

n.b. I used local Canadian (peameal) Bacon, and half butter/half olive oil

p.s. saving this one for leftovers
http://www.taste.com.au/recipes/23251/pan+fried+brussels+sprouts+with+bacon+and+almonds

superq7
19th Dec 2014, 16:24
Fox, that Jamie O recipe looks yummy :ok:

wings folded
19th Dec 2014, 16:40
con,

Brussel’s sprouts, nothing a flame thrower will not cure.

Do you cure your bacon with a flame thrower?

I had never thought of applying the technique to sprouts.

Boudreaux Bob
19th Dec 2014, 16:42
Cook the things like normal in a pot....then transfer them to the Barbie and dose them with some BBQ sauce.....YUM!

oxenos
19th Dec 2014, 16:43
"on since yesterday in preparation for the 'big' day."

Quite right Beaufort, if you haven't got them on by now they will never be done in time.

OFSO
19th Dec 2014, 16:46
Quote: By Health and Safety Statute, there must elapse a minimum of three calender days between the consumption of the second helping of sprouts and a visit to the sauna. Where it can reasonably be expected that other people may be in the sauna this period is automatically prolonged to seven days.
Where the sauna has a volume of under 18.5 m3, two standard cylinders of oxygen and a defibrillator must be available.

con-pilot
19th Dec 2014, 16:58
Do you cure your bacon with a flame thrower?

I had never thought of applying the technique to sprouts.

Well, I guess it's possible, have to stand back a long way so the sugar on the bacon doesn't get too black.

But as I buy my bacon from the butcher, I let him take care of the bacon curing process. I could always ask him if he uses a flame thrower I guess.

As for the sprouts, try it, I'm sure it will work, let me know how it goes.
:E

wings folded
19th Dec 2014, 17:53
I have just come back inside from flamethrowing a pan of sprouts, and I have to say, con-pilot, that your recipe is a tiny bit crap.

The only benefit was that the flamethrower dried out the very local atmosphere which was quite unpleasant mist/drizzle with lots of octas at not many feet.

But the sprouts came out of it all not too well.

Best to avoid attempting to cure sprouts in my view.

rgbrock1
19th Dec 2014, 17:58
wings wrote:

I have just come back inside from flamethrowing a pan of sprouts

Let's see here. I'll assume you're currently located in England somewhere? With this assumption one realizes that in England it is currently 19:00/7:00 pm? Which also means it's dark, no?

With all this in mind, you went outside with a flamethrower, to take it to the nasty, and vile, weed at night and in the dark?

Your neighbors might just have called the cops. "Yes, I'd like to report a crazed man with a flamethrower who's trying to cook something it seems."

:}:}:}

Fox3WheresMyBanana
19th Dec 2014, 18:07
The Black & Decker Home Flamethrower

Ideal Xmas Present!

Clear Weeds, Cook Sprouts, Remove Annoying Neighbours,...A thousand uses around the home.

Customer Testimonials

'Had mine for years, great for Bonfire Night! .never get any complaints...well, no second complaints"
Mr W.F., Norwich

wings folded
19th Dec 2014, 18:09
The police stopped responding to my neighbour's call outs after they had denounced for the seventeeth time that there was a dangerous lunatic at large in my street (me) who actually enjoyed eating well prepared sprouts.

I had eleven cautions, three arrests with subseuqent release, one overall body search and two policemen (we don't have cops) who admitted that they liked sprouts.

(I made up some of the above) :p

Sallyann1234
19th Dec 2014, 19:01
Cook the things like normal in a pot....then transfer them to the Barbie
I like the way you are thinking - but charcoal is far more efficient :E

meadowrun
19th Dec 2014, 19:17
Basic principle is that if you put cheese on anything, it's delicious. Word is in some parts of the UK, many bracchias were damaged by water flooding their stems and might be in short supply this Christmas.

Brussels Sprouts Gratin Recipe

Yield: Serves 4
Total Time: 1 hour

Sizes of Brussels sprouts can vary dramatically from small to extra large. This quantity difference can affect the results of this recipe. So I've used a weight measurement for ensure consistency with my results. And of course, add more cheese if you like!

Ingredients:



about 1 1/2 pounds (680g) Brussels sprouts, halved
2 Tablespoons (30g) butter
2 Tablespoons (15g) flour
1 1/2 cups (360ml) milk
1 cup (100g) grated parmesan cheese
1/2 teaspoon kosher salt
1/4 cup (60ml) mayonnaise
black pepper to taste


Directions:

Pre-heat oven to 350 degrees F.


Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft!
In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.
Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.
Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.
For extra cheese crust, sprinkle cheese on about 10 minutes before Brussels sprouts are finished.

Krystal n chips
19th Dec 2014, 19:46
By a happy coincidence, saw this today and, for some inexplicable reason, thought of some of our American contributors.......purely with regard to the vegetable in question that is....


Eyewitness: Chessington, Surrey | World news | The Guardian (http://www.theguardian.com/world/picture/2014/dec/19/1)

rotornut
19th Dec 2014, 21:14
I love sprouts! The British bomber crews used to be served them in WWII apparently because they contain vitamin C.

The_hippie
19th Dec 2014, 22:02
Tomorrow is the deadline for putting your Sprouts on a rolling boil to ensure they're fully cooked for the 25th.

Fox3WheresMyBanana
19th Dec 2014, 22:49
In other news, the mystery of the suspected WWII Biological and Chemical weapons dump in Winchester was solved yesterday, when site workers were bombarded by another thousand or so of the green 'bomblets' coming over the fence, which is behind the Winchester School refectory. Apparently the boys have traditionally disposed of their Xmas dinner sprouts in this way since 1394.

The site is to be concreted over,and a quarter mile safety exclusion zone imposed for the next 30,000 years. Alternative arrangements are being made for next year's dinner.

Boudreaux Bob
19th Dec 2014, 23:46
Why do Sprouts get such harsh treatment....it is not like you Brits have very complicated tastes in your Cooking (sure cannot call it Cuisine can we)?:E

After all you Lot don't even fry that fine American Pate' we call Spam when you make a Sandwich out of it.

Fox3WheresMyBanana
19th Dec 2014, 23:56
In the UK, schools provide cooked meals at lunch; or in most cases, massively overcooked.

http://www.enjoy-how-to-cook.com/how-to-cook-brussels-sprouts.html

Why does everyone hate Brussels sprouts? Well, it's a historical thing. There was a time when people felt that the only right way to cook a vegetable was to boil it until it was just about mushy. And for Brussels sprouts, that's a recipe for disaster.Brussels sprouts contain things called glucosinolates. They're compounds that actually have all sorts of health benefits, but have the unfortunate tendency to release lots of sulfur the longer they're cooked. The result? The taste of overcooked Brussels sprouts might remind you of rotten eggs.

So no matter how you're doing it, rule #1 of how to cook Brussels sprouts is don't overcook the sprouts!

The odor, according to a couple of the very old masters at my school was not dissimilar to WW1 (sulfur) mustard gas
http://en.wikipedia.org/wiki/Sulfur_mustard

mikedreamer787
20th Dec 2014, 02:57
Tomorrow is the deadline for putting your Sprouts on a rolling boil to ensure they're fully cooked for the 25th.

Tomorrow is the deadline for stomping your Sprouts out of existence to ensure they're fully eradicated by the 25th.

Fixed that for you!

Gordy
20th Dec 2014, 03:04
BB

it is not like you Brits have very complicated tastes in your Cooking (sure cannot call it Cuisine can we)?

I just spilled my vodka....... :cool: :cool:

sitigeltfel
20th Dec 2014, 04:51
Industrial methane production........

http://i231.photobucket.com/albums/ee201/sitigeltfel/Rhinosprouts_zps28f057c2.png (http://s231.photobucket.com/user/sitigeltfel/media/Rhinosprouts_zps28f057c2.png.html)

probes
20th Dec 2014, 05:09
see? Even a rhino knows they're good?! :E

Hydromet
20th Dec 2014, 05:58
Could one use sprouts in making something akin to sauerkraut?Yes, compost.

GGR155
20th Dec 2014, 06:15
Sprouts in Jet Blast....

gemma10
20th Dec 2014, 07:30
Nothing wrong with a good colonic irrigation. You lot dont know whats good for you :E

joy ride
20th Dec 2014, 08:22
I like raw sprouts, and as they are effectively mini cabbages I see no reason why they would not make a reasonable sauerkraut.

How could anyone not like Sprouts smothered in bread sauce and onion gravy? Not only are they delicious but the gaseous emissions are profoundly musical and satisfying.

Sauerkraut: makes me think of Lionel Jeffries with Peter Sellers in a prison film called "Two Way Stretch" "Long Stretch" or something similar.

Solid Rust Twotter
20th Dec 2014, 08:41
Could one use sprouts in making something akin to sauerkraut?


Why not? Do 'em like you'd do pickled onions or make piccalilli.

Tankertrashnav
20th Dec 2014, 10:03
Loads of negative comments from the usual suspects on here. And this from a nation that eats pumpkins and even makes pies out of them :yuk:

Sprouts - I love 'em!

Go Smoke
20th Dec 2014, 10:15
Not a Sauerkraut, but made a cracking slaw with raw sprouts a couple of evenings ago.
Grated a medium red onion, two cox apples and approximately 12 sprouts into a bowl.
Mixed a good slug of white wine vinegar with a couple large table spoons of mayonnaise and mixed the whole lot together.
Served with homemade turkey burgers topped with warm red onion marmalade.

Duckbutt
20th Dec 2014, 10:33
Yes, compost.



The perfect answer. Close the thread now!

Yamagata ken
20th Dec 2014, 10:40
con-pilot is right. Sprouts are the personification of evil. Closely followed (imho) by cauliflower. 'Au gratin' is nothing but the wilful destruction of perfectly palatable cheese. Meh.

mikedreamer787
20th Dec 2014, 12:21
well, there goes the ozone layer Hmm...good idea! Contact your local loony Greenie rep complaining how sprouts wreck the Ozone Layer, create greenhouse gases that cause typhoons in the Flipperines, and that eventually the vegetable will be blamed by the NPCC for the ocean finally reclaiming the Maldives. No need to dig up supporting graphs - anything you make up will of course be readily accepted.

Bingo! No more evil little green balls from the Depths of Hell! :)

om15
20th Dec 2014, 12:54
My Grannie used to favour the WWI era practice of boiling sprouts to a grey green mush and then standing over me with her hands on her hips making sure I finished them off, terrible memories.
However the versatile sprout has been recognised as the tasty and beneficial vegetable it is, whether the Parisian sprout served encased in dark chocolate, or the Glaswegian sprout battered and deep fried in used chip oil, it is enjoying a resurgence.
Here in Dorset sprout puree is a favourite.


http://letsmakedeliciousness.********.co.uk/2013/02/black-pudding-bacon-and-brussels-sprouts.html

mikedreamer787
20th Dec 2014, 12:58
the Parisian sprout served encased in dark chocolate, or the Glaswegian sprout battered and deep fried in used chip oil

Ah...the Devil's Work in action. :eek:

om15
20th Dec 2014, 13:17
Apologies, the link doesn't work, this is suggested by Hugh Fernley Whitingstall


Ingredients:
250g Brussels sprouts, prepped
25g butter
2 shallots or ½ small onion, sliced
1 garlic clove, chopped (or crushed)
50ml double cream
A bit of olive oil
8 rashers of smoked streaky bacon (I think you can get away with smoked back bacon as long as you ensure you make it super crispy when frying)
4 slices of black pudding, peeled
Salt and pepper

Cook the sprouts in salted boiling water for about 6 minutes until tender. Drain well – let them sit in the colander for a minute or two to let the steam & water escape otherwise they’ll be too wet for the mash / purée

Meanwhile, melt the butter in a (large if you only want to use one) frying pan over medium heat, add the shallots or onion, and the garlic. Cook until softened – don’t let them catch.

Tip the onion / shallots and garlic (including any buttery juices), sprouts, and cream into a food processor (if you have one – otherwise into something deep enough and use a hand blender). Blitz briefly to a reasonably course purée. Season well and keep warm.

Heat large frying pan over medium heat. Add a bit of oil, then add the bacon and fry on both sides until crispy. Push the bacon to the sides of the pan. Add the black pudd and fry for 2-3 minutes on each side.

Divide your sprout purée between warm plates and top with the black pudd & crispy bacon. Sprinkle with salt and pepper and you’re ready to serve.

mikedreamer787
20th Dec 2014, 13:23
That's a nice recipe and I might put the new GF onto it Mr 15.

We'll just leave out all references to the sprouts component.

OFSO
20th Dec 2014, 14:43
..and do not forget Rosenkohlenwürst, the centrepiece of every Christmas table in Hessen.......

Tankertrashnav
20th Dec 2014, 15:28
Thanks for providing me with 'rosenkohl' OFSO. Didn't know that before.

I can now add the German word to my vocab (see also 'choux de Bruxelles' and 'брюссельская капуста'), so I'm good to go in English, German, French and Russian speaking countries :ok:

radeng
20th Dec 2014, 19:45
no real answer.

Do sprouts haters also hate cabbage?

Do they hate sauerkraut?

Assuming they would eat sauerkraut made from cabbage, would they eat sauerkraut made from sprouts and would it really be edible?

foresight
20th Dec 2014, 20:59
Blutwürst mit Sauerspraut - delicious! Or maybe not.

meadowrun
20th Dec 2014, 22:02
Brussels Sprouts Slaw with Bacon Recipe


Yield: Serves 4 as a side.
Total Time: 20 min

Ingredients:



1 lb Brussels Sprouts, sliced or shaved thin
1/2 teaspoons Celery Salt
1/2 cup Mayo
1 clove Garlic, minced
2 teaspoons Lemon Juice
zest of one medium Lemon
1 tablespoon Dijon Mustard
Sea Salt to taste
about 4 slices of fried Bacon, broken into small pieces
about 1/4 cup toasted Pecans


Directions:



Wash and trim edges of brussels sprouts. Slice brussels sprouts very thin.
In large bowl, combine celery salt, mayo, garlic, lemon juice, lemon zest, dijon mustard and salt. Add shaved brussels sprouts and combine well.
Then add bacon and pecans to the mixture. Toss well, but gently.
You can serve immediately or allow to chill in refrigerator.


http://whiteonricecouple.com/recipe/images/new-bs-485-1.jpg

MadsDad
20th Dec 2014, 23:08
And for all the Brussels Sprout lovers out there, from todays Guardian, I give you:-

Our 10 best brussels sprouts recipes | Life and style | The Guardian (http://www.theguardian.com/lifeandstyle/2014/dec/20/our-10-best-brussels-sprouts-recipes)

Flash2001
21st Dec 2014, 00:13
I think a variation on "How to cook a loon" might do for sprouts.

Place loon in a pot with a rock of equal weight.

Cover with bourbon.

Simmer until the rock is soft.

Throw the loon away and drink the bourbon.

For sprouts I suppose you could substitute 3/4" clear gravel for the rock.

After an excellent landing etc...

Out Of Trim
21st Dec 2014, 00:27
I have to admit; I've had Sprouts for dinner for 3 consecutive days this week!

Can't help loving these, good winter Veg, with carrots, runner beams and potatoes.

:)

probes
21st Dec 2014, 07:01
No more evil little green balls from the Depths of Hell!
better green balls than no balls :E - all the starving people would say!

I love sprouts, all sprouts, even the Brussels ones - thanks, Mads!

wings folded
21st Dec 2014, 07:25
Can't help loving these, good winter Veg, with carrots, runner beams and potatoes.

Runner beams have to be simmered for quite a while to make them tender...

funfly
21st Dec 2014, 09:40
Just a reminder to get your sprouts on the boil today so that they will be ready for your Christmas day dinner and your house diffused with at lovely fatty smell of Christmas cooking. :ok:

OFSO
21st Dec 2014, 11:26
I must admit I had to look up the German for "brussels sprouts" as they were not included in any meal served in Hessen.


Ze Hessen Weinachtsmittagessen (Christmas Lunch):

Meat
Potatoes
Possibly der Peas
No gravy, no salt und pepper on ze table, and definitely NO brussels sprouts.
No Puddink ("pudding" in Germany is some kind of icecream or joghurt or (shudder) blancmange or jelly).

Cake - LOTS of cake, no, even more than that, enough cake to sink the Titanic - and coffee served at 4 p.m. sharp

In the evening a huge block of sugar is put in a special frame and a bowl of schnapps put under it and ignited. The sugar melts into the schnapps and you all sit around watching. Not sure what happens next. All die of boredom or commit suicide ? Or maybe this - the sugary bit - happens on the 24th when you open the presents. It's all getting a bit "far in the past" now.

G-CPTN
21st Dec 2014, 12:12
Today I saw an otherwise normal-looking middle-aged lower-middle-class male walking through the nearby town carrying a shopping bag containing a complete stalk about two foot long with the sprouts still attached.

Who (in a town) would buy sprouts in this manner? - and why would the supplier choose to offer them like this?

Is it cheaper to harvest/transport the complete plant rather than strip the sprouts and pack them?

Does the retailer charge less (or more) for the privilege of having the stalk included?

OFSO
21st Dec 2014, 12:19
a) It's a sign they are fresh and "organic" (Although what non-organic brussels sprouts are I can't imagine.)
b) It can be used as a club when attacked by brussels-sprouts-stealing gangs
c) It can be used to cushion the shock of landing after being picked up by a tornado and deposited back on earth.

gemma10
21st Dec 2014, 13:49
I think they are known as sprout tops. They last longer and can be snapped off when required. More expensive to boot.

Tankertrashnav
21st Dec 2014, 15:00
Does the retailer charge less (or more) for the privilege of having the stalk included?

Same scam as the recent practice of selling tomatoes "on the vine", thus saving labour costs yet still weighing and charging for the bit the consumer is going to throw on the compost heap :*

radeng
21st Dec 2014, 15:20
I think that 'Organic' means 'grown in sh*t' and 'Not Organic' means 'grown with different chemicals to those found in sh*t'.

meadowrun
21st Dec 2014, 17:35
Loverly plant. When young and short, look a bit like green pineapples.


http://www.gardening-experts.com/wp-content/gallery/general-gardening/growing-brussels-sprouts.jpg?789777119