Mecky Posted December 23, 2014 Share Posted December 23, 2014 Panchetta and chestnuts cooked in butter, then add cooked sprouts. Simples Link to comment Share on other sites More sharing options...
andyofborg Posted December 23, 2014 Share Posted December 23, 2014 as with everything, cook them properly and they are fine and always better after being caressed by a frost Link to comment Share on other sites More sharing options...
Lobos Posted December 23, 2014 Author Share Posted December 23, 2014 Or and that colliflower stuff that looks like brains on your plate errrrrrrrrrrrrrrr:gag: my Dad used to make me eat it when I was a lad I used to gag and spit in my hankie and make out like I was blowing my nose,he caught me rubbing the hankies through in a bucket one day,he must have realized how much I hated the stuff,he never bothered making me eat it after that.. Link to comment Share on other sites More sharing options...
ab6262 Posted December 23, 2014 Share Posted December 23, 2014 quickly boiled for a couple of minutes then sauteed in best butter with crispy Pancetta lardons and fresh garlic seasoned with ground sea salt and black pepper. beautiful!!!! Link to comment Share on other sites More sharing options...
Dozer Posted December 23, 2014 Share Posted December 23, 2014 Brussels Sprout Lovers, Brussels Sprout Haters, have kind thoughts for each other. It's just we have different genetics. Some of us have a gene that makes brussels sprouts and cabbage bitter; some don't. Details at http://www.theguardian.com/science/blog/2011/nov/01/brussel-sprout-gene Brief excerpt: There is one gene controlling taste sensitivity that scientists have characterised in a lot of detail – the catchily named TAS2R38 gene. This gene makes a protein that interlocks with a chemical called PTC (phenylthiocarbamide) and gives the taste sensation of bitterness. PTC isn't usually found in the human diet, but it is very similar to chemicals found in brassicas such as brussels sprouts and cabbages. Because of this, scientists have suggested that the ability to taste or not taste PTC might explain why some people hate sprouts, and some people love them. Link to comment Share on other sites More sharing options...
Grenoside123 Posted December 23, 2014 Share Posted December 23, 2014 I like them, the trick is not to overcook them. Quite the opposite! I love, love, love sprouts but only if they have been boiled within an inch of their little leafy lifes! If they don't fall straight through the prongs of my fork when scooped up, they're not cooked enough for me! My husband on the other hand absolutely detests them, he describes them as "tasting like trump"! Link to comment Share on other sites More sharing options...
stressconsul Posted December 23, 2014 Share Posted December 23, 2014 Yum yum, or should it be Nom nom? Link to comment Share on other sites More sharing options...
kirstyp86 Posted December 23, 2014 Share Posted December 23, 2014 Ooooh I do love a sprout! Especially cooked with chestnuts! Link to comment Share on other sites More sharing options...
Plain Talker Posted December 23, 2014 Share Posted December 23, 2014 I wasnt keen on sprouts as a child, but now I'm an adult, I quite like them. Link to comment Share on other sites More sharing options...
autumn Posted December 23, 2014 Share Posted December 23, 2014 I like them, the trick is not to overcook them. Snap and I eat them all year round not just at Christmas Link to comment Share on other sites More sharing options...
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