This is one of my mottos in life, actually. (At Camden Market.)
London photo of the day: tiny cabbages, beware
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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!
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.
No borscht for you!
oh, lordy — no!
Dreadful things – Camden showing its usual enlightenment….
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. :->
I’m with MaryAnn on this one. Ick.
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.
uck…. beans of any kind.
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.
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.
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.
*Sigh* Fiiiiiiine, I’ll take the brussel sprouts, the beans, and the beets. Y’all can have the cauliflower and the asparagus.
No. I am taking ALL the brussel sprouts. But, I’ll have your asparagus if you take my lima beans.
Oh, I will fight you for the sprouts, Iron Chef-style!
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?
Deal!