Couldn’t disagree with this meme more – IOTW Report

Couldn’t disagree with this meme more

Friday, 24 April 2020, 19:01 BFH Uncategorized 87

The Brussells Sprout (if you’re going to make fun of it, spell it correctly) is one of my favorite vegetables.

Slice thin, sauté in pan with olive oil until crisp. Capers, garlic and some onion goes well in the pan. Drizzle with a touch of balsamic.

You’re welcome.

Let’s have a vegetable thread – likes, dislikes.

And try and drop some good recipes, so the people who dislike stuff can possibly try them and maybe be flipped.

By the way, I don’t like okra. Change my mind with a recipe.

87 Comments on Couldn’t disagree with this meme more

  4. Cut in half, shake in a gallon bag with olive oil and a little garlic salt some diced onions and crumbled bacon.then bake on a deep cookie sheet till tender.

    10

  5. Battered fried fresh okra is the best. I have had brussells sprouts cooked right and they can be delicious but if you overcook them or don’t know what to do they are nasty

    With okra you can’t buy the big ones. Too tough. Has to be smaller size

    9

  6. Chopped potatoes, mushrooms, sliced zuchinni, sliced red bell peppers, finely minced garlic – sauteed in olive oil and butter, with salt, pepper, oregano, marjoram, sage, rosemary and thyme.

    Okra – induces vomiting.

    4

  8. Remove Brussels sprouts from fridge and set aside. Make a cheese sauce in your favorite non stick sauce pan. Throw Brussels sprouts away and eat cheese sauce with tortilla chips. Delicious.

    33

  9. 2 cups rice microwave cooked
    1 50 cent can of tomatoes and flavored water based sauce
    1 85 cent pack of meat tubes, sliced into rings
    1 1 Dollar Bag of Frozen Brussells
    1 Onion whole or smaller (if available)
    1 or 2 Other Things (as available)
    Microwave Moar

    Feeds 1

    4

  11. Lol, sorry, but having to eat Brussels Sprout as a child, and the resulting trauma, has been my lifelong excuse for questionable actions 😏
    But have at em’. I’m the only person I know who likes beets.

    8

  12. Home grown brussels sprouts are even better. Harvest after the first light frost.
    I LOVE okra but let other people cook it for me. We had chicken smothered in okra and tomatoes earlier this week from a Chef Paul Prudhoome recipe. My husband cooked it. Lamb and bindi (okra) from the Indian restaurant and even fried okra from Quacker Barrel.

    Spinach is a favorite any way it’s cooked or raw. Saag paneer – spinach with home made mild cheese cubes – is delicious. I let the Indian restaurant cook that for me.

    Italian flat green beans – yes. More yes – sweet potatoes any way they are cooked.

    Acorn squash cooked with chopped tart apples and a grating of nutmeg is delicious.

    Nastiness – kohlrabi, smells like the entire Russian Army has tramped through the bathroom twice. When we lived in Germany this was all over the fresh markets and my mother made it often. The horror.
    Cooked cabbage especially made into cabbage rolls – gag. I do love sauerkraut though.

    4

  13. Diced up cooked bacon in BS makes them taste real good.

    Also, as you are cooking them, add some balsamic vinegar to them, and maybe some sugar to give them a sweet-sour taste. Let the sauce thicken and add salt pepper and whatever other spices sound good. It’s time to be creative.

    Real good eaten’

    1

  14. BBQ’d Brussels sprouts (and other vegetables like asparagus, broccoli, peppers, etc.) served up with various dipping sauces next to a great marinated flank steak.

    5

  17. While we’re on vegetables that some like and others hate, it’s time to remind all the foragers that it’s about time to hunt Fiddle Head ferns. Got to get them before they unfurl. Sauteed in butter with salt and pepper they’re a poormans asparagus. Morel seasons coming up in Michigan also. Usually second week in May is best time to start hunting but with the unseasonable cold we’ve had I’ve a hunch they may be later. Morel’s also dehydrate well simply strung up in the sunlight.

    4

  20. @Jimmy – flank is Thee way to go, have you tried hangar steak? Similar to skirt.

    One of my old jobs was a produce guy, seen a lot but don’t eat everything, and okra is top on the list. Absolute mush. But, maybe they should not be boiled and maybe something else. Peas come to mind as well? Do you want mush or kinda crunchy?

    Maybe okra is best probably done with some sort of pork salt based boil, like collard greens, kale, mustard greens, broccoli rabe, etc. all bitter.

    Only got use to those ‘little green balls’ recently, as I finally figured out that the way my mom boiled them to death, is not the way to go…

    And spinach, frozen of course, is THE best…butter and salt.

    Gonna try the @BFH recipe capers are awesome!

    2

  23. Look, eat baby spinach. Raw. Eat a clove of garlic. Raw. Eat blueberries. Raw.

    Wash it down with a ribeye steak. Then eat 1/2 a tablespoon of tumeric. Raw.

    Check back when you hit 120 years old.

    8

  24. I love Brussells Sprouts, but I’m too lazy to prepare them as elegantly as some of the recipes posted here. I steam ’em and slather ’em in butter. Delicious!! As an aside, all cooked vegetables need to be on the crunchy side – for texture and flavor.

    Now, as for a marinade for flank steak, I have THE best recipe:

    1/2 cup soy sauce
    1/2 cup catsup
    1 cup dry red wine (Holland House Cooking Wine is fine)
    1 cup olive oil
    1 garlic clove minced
    1 medium onion chopped

    Marinate for at least six hours. Poke holes in meat for better saturation. Grill or broil (preferably grill) til med rare, slice on an angle in thin strips. Great with long grain and wild rice.

    7

  25. @Eugenia

    Now cabbage rolls….can be very good. I had them once in a Rumanian restaurant, of all places, and they were really good. Ground beef, onions, rolled in cabbage, and slathered with tomato sauce.

    Cabbage is a favorite vegetable. I find it good raw (in salads or cole slaw), sauteed, or baked. But it needs other things with it to make it more palatable.

    3

  28. Mrs. Chance makes a Honey-Mustard Baked Brussells Sprout dish that changed my attitude about these little buds of delicious. Might be able to get the recipe if anyone wants it, but you’ll owe me big!!

    4

  30. @Aaron Burr – my fellow rebel, my mother died five years ago at the age of 94, her mom died thirty years prior at the age of 99.

    We grew up on BOTH, fresh and frozen, heck we even ate ‘iceberg’ lettuce, and I still do this very afternoon…

    Can you effing believe that??? Never had romaine until I had a Caesar salad as a grown up.

    Ya think we had that ‘fresh’ shit in the Bronx in the late 60’s- early 70’s?? No. Fresh spinach? Ha! Frozen carrots, peas, corn, yes even the dreaded lima beans were frozen, the standard. The only thing we had canned really was creamed corn. I guess that would make you just about THROW up? I loved it with a nice lamb chop at the time, again still do.

    That said I will respectfully take up your suggestion on the tumeric…

    @This Texan Has Had Enough – great comparison, it’s perfect. The thing is, way different taste and the cabbage was the only fresh vegetable we really had. Turns out? Cabbage is amazingly good for you.

    Ghost

    5

  31. Ukrainian Borscht as taught to my mother by Hungarian refugee, Anna Burgeron in 1957:

    (This is really all about the vegetables.)

    Couple of lbs. of cubed beef or pork (lucky to have in 50’s Hungary)
    4 medium sweet, dark beets
    1 onion
    5-6 cloves of garlic
    3-4 vine-ripened tomatoes
    2-3 large, garden carrots
    2-3 potatoes
    1/2 head of cabbage (purple cabbage is even better)
    1 turnip (optional – don’t do it)
    Apple cider vinegar
    Various spices, salt and pepper.

    How much time do you have? The steps are rather lengthy. Call me.

    Serve with your best, toasted bread topped with garlic and Parmesan cheese.

    Each bowl gets a large scoop of sour cream in the middle.

    If you’re not fond of beets before eating this soup, you will be afterwards. Generally, it’s SO good, it leaves people speechless at the dinner table. I just find myself grunting – can’t talk.

    5

  32. …the biggest sin of the Brussells Sprout is not to the person EATING them, but the person who shares the same indoor air with those that eat them…it’s a real Dutch Oven issue, just sayin’…

    1

  34. Thanks, Fur! Brussels Sprouts are a regular in our fare. Your recipe sounds dee-lish.

    Brussels Sprouts chips: Core and separate each sprout so that you have a pile of leaves. Toss leaves in just enough EVOO to lightly coat, sprinkle with coarse salt and pepper. Spread in a single layer on a baking sheet/pan and bake at 350 degrees for about 20 mins., turning about half way through the bake, or until leaves are crisp. You can sprinkle with grated Parmesan cheese, too. Yum!

    Sprouts are delicious just cut in half, oven roasted with EVOO, salt, pepper and baked until crisp. The centers are creamy.

    3

  36. No Brussels sprouts, no lima beans, no asparagus, no okra, no beets. I’m the only person I know who likes creamed corn but I can’t eat it anymore. Too much sugar.

    2

  37. I love all veggies except okra. It does have its place in file’ gumbo, but that’s about it as far as I can tell.

    I oven roast just about everything because it caramelizes the veggie and brings out the deepest flavors. I like to try roasting different squashes and root veggies, like pumpkin and parsnips. My favorite soup is vegetable because I can pack it with just about everything (except I don’t like potatoes in it).

  39. Jimmy – my only experience with Borscht is cleaning it up in a breakage in aisle 8 in around 1983 in Key Foods.

    Now, with that imaged removed, your recipe sounds wonderful, as we love red pickled beets and red cabbage IN A JAR. How long to cook that at 350 degrees??? Three hours? Pressure cooker?

    M Hatch is a huge fan of the apple cider vinegar so that should go over well!

    My paternal great grand father was Hungarian and how bout that Goulash?? My mom would make that once in awhile.

    2

  44. MJA — The chips are really good! I’ve never been a potato chip eater, so they satisfy the need for a crunchy snack. You can buy all those huge sprouts that no one else wants, too!

    Geoff C. calls creamed corn “cream of corn”, like Cream of Wheat. LOL

    2

  46. In case Mrs. Chance isn’t home. . .

    2 Extra Honey-Mustards To Go packs
    1 1 Dollar Bag of Frozen Brussells

    Microwave until green brown and yellow hot
    Crispify Top under a Broiler or with a Plumbers Propane Torch

    Walla

    2

  47. ghost – the Borscht is all stove top cooking. Saute the meat in butter (forgot butter in my list), large kettle finally holds all ingredients after sauteing some of it… you guessed it, in butter. The beets get shredded first and the tomatoes get parboiled and peeled. There’s a very definite sequence of steps with seasoning along the way. Takes about two hours to make the soup. It also freezes well, so you can make it in the fall and eat it all winter.

    Damn, now I want some.

    5

  52. Hated them as a child, but like sprouts now. My weird thing is I want nothing sweet on my plate with savory foods, even if I like them separately. So, baked apples, applesauce, cranberry sauce, sweet potatoes can’t be ob the plate with other non-sweet items.

    1

  53. Okra needs to be eaten when it’s young. Most of the stuff you buy frozen includes older pods that should have been used for seed. My dad grew a variety of okra called “Clemson” for many years. You have to keep cutting it every couple of days while it’s producing which keeps it producing more okra and you get the younger pods while they are still tender. Leave a few pods to get large to dry for seeds for next year.

    I only like fried okra (boiled okra is pretty disgusting including in soups) and the southern way of frying it (at least in my neck of the woods) is in a skillet (cast iron or electric) using enough vegetable oil or shortening to cover the bottom half the slices (sliced “round”, not length ways, about 3/8 to 1/2 inch thickness). I use 325 to 350 degrees on an electric skillet; medium heat on a cast iron skillet.

    After cutting it up, put it in a good sized bowl and salt it well (stirring it around in the bowl to make sure it all gets some salt) and let it sit for a few minutes. The salt makes the juices in the okra kind of sticky so the corn meal will stick to it well. We just use standard cornmeal mix (Three Rivers brand is a southern favorite if you can find it) on a sheet of wax paper – roll the okra around in the cornmeal mix (and sprinkle it on top as you go) until it gets coated pretty well with the cornmeal.

    Pre-heat the oil and drop the okra into the pan (a generous single layer) and let it brown good on one side (a few minutes) and then turn the okra over with a spatula and let the other side cook until brown. I personally like mine cooked until it’s close to being burned to a crisp. I use a couple of paper towels on a platter to absorb excess grease.

    My mom used to cook large batches this way lightly on both sides (long enough for the cornmeal to stick well) and put small batches in zip lock bags or freezer cartons and freeze them. When you want okra, just dump the frozen okra onto a baking sheet and bake it to the desired crispness, turning the okra over a time or two during baking (about 375 to 400 degrees for several minutes).

    6

  54. I copied everyone’s brussel sprouts recipes down. I have never liked them, but there’s a big farm just down the road from me that grows them, so I had better get some and try these recipes! If I change my mind and like them, I can easily grow them in the field. Artichokes really grow well here in Moss Beach, too. I used to grow lots of them but my family didn’t like them. Anyone have recipes for them?

    4

  55. Another veg I like a lot is zucchini. I use thin, lengthwise cut pieces in place of pasta for lasagna (it makes the dish much more flavorful). Pan frying, breaded in egg/flour or egg/panko is a treat, too.

    4

  56. @Jimmy – When in doubt, add more..I have NEVER heard of a ‘too much’ butter recipe.

    @MJA you say dessert I say what is your fave way to cook pancakes?? The best of simple foods, breakfast that is.

    Bisquick, egg, milk and that’s just the start…regardless of what you put in there? Butta in the end.

    3

  58. You can’t have my zucchini. Like clams and crab, I can never get enough of it…

    Also, steamed, cubed butternut squash, then mashed and whipped with butter and garlic powder and your favorite Italian spices and salt/pepper. Ghost will add more butter. When you think it’s ready, sprinkle more Italian spices on top.

    If you don’t like this, you’re absolutely hopeless, and I don’t care. This is one of God’s super foods. The butternut has to be properly cured first.

    2

  59. Secret to okra BFH is grow it yourself or buy it fresh from someone who knows when to pick okra. The only way I eat okra is a little salt and pepper and rolled in flour and cornmeal, 3 parts cornmeal to one part flour. Then fry it in lard or bacon grease if you have it.

    Now what veggies I won’t eat, for one something I grew up with my parents eating, visiting grandparents, aunts and uncles and watching them eat is poke salad. Yes it’s a toxic plant if it’s picked and ate at the wrong time. Don’t ask me when that is, because I never cared to learn as I never understood how they ate something that smelled so bad.
    Radishes, cauliflower, artichoke, kale, arugula, lima beans and hominy.

    Trust me, you can’t change my mind on any of those.

    As for Brussels sprout I like them fried and roasted with bacon.

    2

  63. Brussels Sprouts do taste better after the have had a mild freeze. Also add some caramelized walnuts to the dish.
    When I was a kid our dog got mine.
    Love them now.

    1

  65. @BFH – you missed our love of pickled red cabbage above, ya nut ya…

    That with a pot roast and steamed bisquick dumplings.

    The cross over taste between the pickled cabbage and gravy cooked with lid (a cover!) is…well… WELL off the gastronomical charts.

    3

  69. BFH,
    Video link no work
    What is or was it?

    PS Anyone else notice how the internet is barely searchable anymore. All that non-spec java scripting and https certificates and general crappyness of the web is really showing.

    Never imagined I’d want the old internet back.

    I’ll turn up for Turnips and Salt
    Isn’t Kohlrabi a turnip?

    2

  70. Kohlrabi is a member of the cabbage family, Script Space.

    I grew it one year and it didn’t taste the way I remember it as a kid when our neighbor gave us some. So, I stopped.

    1

  71. @TimBuktu Maybe I will try them again. When my father was doing the Army thing in Korea I swear my mother made these once a week. All I remember is no seasoning , herbs, spices. I love red cabbage and vinegar cole slaw so maybe there is hope for cabbage rolls. Not to keen on stuffed peppers either

    1

  72. @BFH -forgot to add, turnips, those round wonderful purple waxed ones, need to be peeled, cut down into small little wedges, then very well cooked, and then put through a ricer…to make edible! Does anyone remember a ricer before a food processor?

    Again, add butter and salt, some pepper. Yummy in the end, with some gravy…

    I usually will save that as a Thanksgiving ‘memory’ dish…what would mom have cooked???

    1

  76. My dad made Polk Salad only a couple of times when I was a kid. Don’t think he cared for it, actually. Mother would not let my sisters and I touch or eat it, because she thought no matter what it’s remains poisonous. Mother knew best. I will never try it.
    It’s called polkweed and it grew, “like a weed” in my hometown. To cook, it’s blanched a number of times to make it edible, then covered in hot bacon grease and served with fried egg. Must have been a poor people’s staple decades ago.

    1

  77. Love Brussels sprouts. When cooking it I keep it simple – steamed till tender, covered in butter, seasoned with salt, pepper and sometimes a little bit of garlic.

    1

  81. CCG
    Boil your artichokes in about 2″ of water in a covered pot for about 40 to 45 minutes. First pour some olive oil on the leaves so it soaks in, then jam garlic cloves in the leaves (or minced garlic). They are really really good but it does take a little work to eat them. You can only eat the outer, lower part of each leaf and discard the rest of the uneaten, stringy remainder of the leaf.

    Of course, after you have eaten the lower part of all the leaves, the remaining lower portion that the leaves are attached to is the heart. That is the delicious part and is much easier to eat.

    2

  82. I like to take a Spring Mix of Kale, Spinach, and Chard. Saute in Olive oil with sliced mushrooms, shallots, and a bit of garlic. Serve on a bed of steamed rice letting the dark brows juices soak into it. Sprinkle with a little parmasan cheese.
    Simple and tasty.

  83. Door’s Brussels sprouts.
    1 pound, smallest they have, cut in half lengthwise.
    4 slices bacon cooked extra crispy in a big cast iron frying pan.
    Pour almost all the fat out and arrange the sprouts cut side down, add enough chicken broth to come half way up the sprouts, cover and boil to steam them.
    After they are tender, pour off any remaining broth, the idea is to not have any broth left, boil dry but don’t let the sprouts turn soft.
    Add a little bacon grease and fry without turning until the bottoms are brown with bits of black, the burn is important.
    Add the crumbled bacon and toss with S&P.
    Ya gotta burn sprouts a little, I don’t know why Alton probably does, the burn takes the bitter away.
    Okra, try pickling it, Bubba Fur, that will change your mind.
    We pickle a lot of stuff, okra, peppers, cauliflower, green beans, daikon radish, beets, love the beets.
    Only had 2 things on my life I truly didn’t like, durian and baluts.
    In both, it’s the smell, knock a vulture off a gut wagon.
    You know when you leave an onion in the bottom of the basket and brown liquid runs out on the floor with hints of rotting road kill, that’s a durian.

    1

  85. Cut each sprout in half, then V-cut out the root. That’s the bitter part that makes the sprouts taste nasty. Cook anyway you like. I also like to saute with some garlic, capers, and chopped shallot or onion with a dash of balsamic, but I also add a dash of sugar to balance the flavors. Use medium to medium-high heat so they crisp up without cooking through. Cook 3/4 of the time on the flat/cut side, then flip over to the round side for the last 1/4 of cooking time. Crumbled bacon on top is nice too, but everything tastes better with bacon.

    1

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