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artisanal film reviews | by maryann johanson

London photo of the day: tiny cabbages, beware

sproutsfree

This is one of my mottos in life, actually. (At Camden Market.)


posted in:
photo of the day
  • Steve Gagen

    Strange as it may seem to some, I really LIKE brussel sprouts. When I saw the cropped picture in FaceBook, I thought they were offering free brussel sprouts. Imagine my disappointment when I found out what the sign really said!

  • Melimato

    Dreadful things – Camden showing its usual enlightenment….

  • RogerBW

    Bah. Soften them first (lightly boil or microwave), then fry them in garlic butter. Lovely!

  • Ugh. I just can’t. I’ve tried them prepared in lots of different ways. It’s the texture — it squicks me out. And I do like cabbage, so it’s weird.

    I eat plenty of other veggies, so I don’t think I’m missing out on anything vital, nutrientwise. :->

  • LaSargenta

    Ha! For me, it’s lima beans. If you get a sprout on your plate, otoh, pass it over here. I’ll let you have my lima beans.

  • No, the texture of most legumes puts me off, too.

  • althea

    I’m with MaryAnn on this one. Ick.

  • bronxbee

    me too… and i’ve made them six ways from sunday, but maryann still doesn’t like them. however, i’m looking for the beet free zone, please.

  • LaSargenta

    No borscht for you!

  • bronxbee

    oh, lordy — no!

  • bronxbee

    uck…. beans of any kind.

  • LaSargenta

    Right then…for both of you, I promise never to make a chili with beans nor a black bean and cilantro salad nor lentil soup.

    Ya see…this is why I ask guests if they have any allergies or aversions. Some people accuse me of ‘pandering’ to people who don’t like to eat certain things, but I think it is much easier to know in advance and not to find I’ve made something I love but that I discover a guest can’t stand or can’t eat without severe repercussions.

  • RogerBW

    Yeah, I just ask people “is there anything you’d rather not eat” — I don’t care whether it’s an allergy or just a mild preference, as a host I don’t want to give people things they won’t like.

  • Jonathan Roth

    Brussels Sprouts were never on the menu when I was a kid, mostly because mom hated them. This Christmas, my sister-in-law made some which were really good, and I’ve beenmaking them quite a lot latly.

    Nothing fancy: Get them fresh, trim the ends, split them in half across the stem, dump in a pot with a pinch of salt and half a cup of water. Slap on the lid and cook on high for 4-5 minutes.

  • Dr. Rocketscience

    *Sigh* Fiiiiiiine, I’ll take the brussel sprouts, the beans, and the beets. Y’all can have the cauliflower and the asparagus.

  • LaSargenta

    No. I am taking ALL the brussel sprouts. But, I’ll have your asparagus if you take my lima beans.

  • Deal!

  • Dr. Rocketscience

    Oh, I will fight you for the sprouts, Iron Chef-style!

  • LaSargenta

    I’ve got 2 unconventional recipes for them … one with sesame paste-tamari sauce. The other uses poppy seeds and shredded carrots. I use those with people who are willing to try ’em, but have had previous bad experiences. When it is just me alone, I boil ’em with salt water and then eat with butter and black pepper. How’s about we make all three dishes and you and me split each of them in half?

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