I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Earlier today I made a pot of broccoli-cheese soup and baked a skillet
of cornbread.
Jill
On 6/7/2025 6:39 PM, Jill McQuown wrote:
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
On 6/7/2025 6:39 PM, Jill McQuown wrote:
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two don't like eggplant.
Jill
On 6/8/2025 6:39 AM, Jill McQuown wrote:
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and >>>>> pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you
two don't like eggplant.
Jill
Had it twice. Could be the way it was prepared that turned me off. I
just remember it was bland and had an odd texture. I imagine battered
and fried would be better.
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two
don't like eggplant.
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and >>>>> pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two
don't like eggplant.
I have a love-hate relationship with eggplant. The times I've
had it in restaurants, I've loved it. The times I've cooked it
at home, I've hated it.
On 6/8/2025 6:39 AM, Jill McQuown wrote:
Really? And here I thought I was a picky eater. I'm surprised you
two don't like eggplant.
Jill
Had it twice. Could be the way it was prepared that turned me off. I
just remember it was bland and had an odd texture. I imagine battered
and fried would be better.
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:
Really? And here I thought I was a picky eater. I'm surprised you two
don't like eggplant.
I have a love-hate relationship with eggplant. The times I've
had it in restaurants, I've loved it. The times I've cooked it
at home, I've hated it.
On 2025-06-08 9:22 a.m., Cindy Hamilton wrote:
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:
Really? And here I thought I was a picky eater. I'm surprised you two >>> don't like eggplant.
I have a love-hate relationship with eggplant. The times I've
had it in restaurants, I've loved it. The times I've cooked it
at home, I've hated it.
The eggplant Parmesan I had from the local Italian takeout was
incredible but the sauce gets most of the credit. For a while I was
cooking it in ratatouille almost weekly and it was nice cooked along
with the tomatoes, onions and other stuff.
On 6/8/2025 9:22 AM, Cindy Hamilton wrote:
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:How did you prepare it? I don't recall ever having eggplant in a
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and >>>>>> pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two
don't like eggplant.
I have a love-hate relationship with eggplant. The times I've
had it in restaurants, I've loved it. The times I've cooked it
at home, I've hated it.
restaurant.
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:
The one that comes to mind that I've cooked is ratatouille. Oh,
I've also tried to make Türlü. Maybe I made moussaka a million
years ago.
In restaurants:
A cold (probably cooked), marinated slice of eggplant
The Turkish vegetable stew called Türlü
The Turkish sauce called BeÄŸendi
Baba ganoush
Moussaka
Probably some others here and there. I've almost certainly
had it battered and fried, although I can't recall the
circumstances.
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two
don't like eggplant.
Jill
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:
On 6/8/2025 9:22 AM, Cindy Hamilton wrote:
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:How did you prepare it? I don't recall ever having eggplant in a
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and >>>>>>> pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two >>>> don't like eggplant.
I have a love-hate relationship with eggplant. The times I've
had it in restaurants, I've loved it. The times I've cooked it
at home, I've hated it.
restaurant.
The one that comes to mind that I've cooked is ratatouille. Oh,
I've also tried to make Türlü. Maybe I made moussaka a million
years ago.
In restaurants:
A cold (probably cooked), marinated slice of eggplant
The Turkish vegetable stew called Türlü
The Turkish sauce called BeÄŸendi
Baba ganoush
Moussaka
Probably some others here and there. I've almost certainly
had it battered and fried, although I can't recall the
circumstances.
On 6/8/2025 9:07 AM, Ed P wrote:
On 6/8/2025 6:39 AM, Jill McQuown wrote:
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and >>>>>> pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you
two don't like eggplant.
Jill
Had it twice. Could be the way it was prepared that turned me off. I
just remember it was bland and had an odd texture. I imagine battered
and fried would be better.
Battered is really the wrong word. Peel the skin (essential!)
On Sun, 8 Jun 2025 10:39:58 +0000, Jill McQuown wrote:
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:I don't like turnips either and let's not forget
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and >>>>> pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two
don't like eggplant.
Jill
those bitter Sulphur bombs known as Brussel sprouts.
On 6/8/2025 10:28 AM, Dave Smith wrote:
On 2025-06-08 9:22 a.m., Cindy Hamilton wrote:
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:
Really? And here I thought I was a picky eater. I'm surprised you two >>>> don't like eggplant.
I have a love-hate relationship with eggplant. The times I've
had it in restaurants, I've loved it. The times I've cooked it
at home, I've hated it.
The eggplant Parmesan I had from the local Italian takeout was
incredible but the sauce gets most of the credit. For a while I was
cooking it in ratatouille almost weekly and it was nice cooked along
with the tomatoes, onions and other stuff.
Eggplant Parm is fine but you're right, the eggplant is the foil for the tomato sauce and cheeses. I've never made ratatouille. I'm sure it's a
very nice vegetable soup.
On 2025-06-08 12:24 p.m., Cindy Hamilton wrote:
On 2025-06-08, Jill McQuown <j_mcquown@comcast.net> wrote:
The one that comes to mind that I've cooked is ratatouille. Oh,
I've also tried to make Türlü. Maybe I made moussaka a million
years ago.
In restaurants:
A cold (probably cooked), marinated slice of eggplant
The Turkish vegetable stew called Türlü
The Turkish sauce called BeÄŸendi
Baba ganoush
Moussaka
I have made a fair amount of hummus and was under the impression that babaganoosh was the eggplant version of it.
I have had it many times and
loved it, so I tried making it once. It was not a success. It was not horrible but it was a huge disappointment. I am back to making it occasionally.
On Sun, 8 Jun 2025 10:39:58 +0000, Jill McQuown wrote:
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:I don't like turnips either and let's not forget
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and >>>>> pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two
don't like eggplant.
Jill
those bitter Sulphur bombs known as Brussel sprouts.
On 2025-06-08 12:16 p.m., ItsJoanNotJoAnn wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
I had some last night and didn't fart more than usual:-)
On 2025-06-08 12:16 p.m., ItsJoanNotJoAnn wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Unlike a lot of other foods, they don't have that effect on me. I
realize that a lot of people hate Brussels sprouts but I find that when
they are cooked until until there is just a touch of crunch left to them there are quite good. Cook them until they are soft and mushy and they
are horrible.
On Sun, 8 Jun 2025 19:52:21 +0000, Dave Smith wrote:
Steamed, boiled, grilled, raw, or lightly tossed in a hot
On 2025-06-08 12:16 p.m., ItsJoanNotJoAnn wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Unlike a lot of other foods, they don't have that effect on me. I
realize that a lot of people hate Brussels sprouts but I find that when
they are cooked until until there is just a touch of crunch left to them
there are quite good. Cook them until they are soft and mushy and they
are horrible.
skillet, I perceive them as sulphury. Since I don't eat
those bombs I don't know if they'd make me gassy or not.
On 6/8/2025 4:18 PM, ItsJoanNotJoAnn wrote:
On Sun, 8 Jun 2025 19:52:21 +0000, Dave Smith wrote:
Steamed, boiled, grilled, raw, or lightly tossed in a hot
On 2025-06-08 12:16 p.m., ItsJoanNotJoAnn wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Unlike a lot of other foods, they don't have that effect on me. I
realize that a lot of people hate Brussels sprouts but I find that when
they are cooked until until there is just a touch of crunch left to them >>> there are quite good. Cook them until they are soft and mushy and they
are horrible.
skillet, I perceive them as sulphury. Since I don't eat
those bombs I don't know if they'd make me gassy or not.
I don't get the sulfur reference at all.
On 2025-06-08 12:16 p.m., ItsJoanNotJoAnn wrote:
On Sun, 8 Jun 2025 10:39:58 +0000, Jill McQuown wrote:
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and >>>>>> pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two >>> don't like eggplant.
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
I had some last night and didn't fart more than usual:-)
On 6/7/2025 8:11 PM, ItsJoanNotJoAnn wrote:
On Sat, 7 Jun 2025 23:06:06 +0000, Ed P wrote:
On 6/7/2025 6:39 PM, Jill McQuown wrote:Me, too.
I can't decide whether to make eggplant parmesan or slice, batter and
pan fry it. It's been a long time since I bought an eggplant.
Jill
Easy choice for me. I'd leave it at the grocery store.
Really? And here I thought I was a picky eater. I'm surprised you two
don't like eggplant.
On 6/8/2025 4:18 PM, ItsJoanNotJoAnn wrote:
On Sun, 8 Jun 2025 19:52:21 +0000, Dave Smith wrote:
Steamed, boiled, grilled, raw, or lightly tossed in a hot
On 2025-06-08 12:16 p.m., ItsJoanNotJoAnn wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Unlike a lot of other foods, they don't have that effect on me. I
realize that a lot of people hate Brussels sprouts but I find that when
they are cooked until until there is just a touch of crunch left to them >>> there are quite good. Cook them until they are soft and mushy and they
are horrible.
skillet, I perceive them as sulphury. Since I don't eat
those bombs I don't know if they'd make me gassy or not.
I don't get the sulfur reference at all.
On Sun, 8 Jun 2025 19:52:21 +0000, Dave Smith wrote:
Unlike a lot of other foods, they don't have that effect on me. ISteamed, boiled, grilled, raw, or lightly tossed in a hot
realize that a lot of people hate Brussels sprouts but I find that when
they are cooked until until there is just a touch of crunch left to them
there are quite good. Cook them until they are soft and mushy and they
are horrible.
skillet, I perceive them as sulphury. Since I don't eat
those bombs I don't know if they'd make me gassy or not.
You only have to remove the skin if the eggplant is big or old. And
also if you're a biddy or a fuddy, of course.
Graham wrote:
I had some last night and didn't fart more than usual:-)
they don't do that to me.
pretty much they taste like cabbage if a bit stronger
tasting, since i do like the taste of cabbage i'm not at
all put off by sprouts.
On 6/8/2025 9:49 PM, Jill McQuown wrote:
On 6/8/2025 4:18 PM, ItsJoanNotJoAnn wrote:The sulfur taste happens when they are overcooked.
On Sun, 8 Jun 2025 19:52:21 +0000, Dave Smith wrote:
Steamed, boiled, grilled, raw, or lightly tossed in a hot
On 2025-06-08 12:16 p.m., ItsJoanNotJoAnn wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Unlike a lot of other foods, they don't have that effect on me. I
realize that a lot of people hate Brussels sprouts but I find that when >>>> they are cooked until until there is just a touch of crunch left to
them
there are quite good. Cook them until they are soft and mushy and they >>>> are horrible.
skillet, I perceive them as sulphury. Since I don't eat
those bombs I don't know if they'd make me gassy or not.
I don't get the sulfur reference at all.
On 6/8/2025 9:49 PM, Jill McQuown wrote:
The sulfur taste happens when they are overcooked.
On 6/8/2025 4:18 PM, ItsJoanNotJoAnn wrote:
Steamed, boiled, grilled, raw, or lightly tossed in a hot
skillet, I perceive them as sulphury. Since I don't eat
those bombs I don't know if they'd make me gassy or not.
I don't get the sulfur reference at all.
On Sun, 8 Jun 2025 21:04:20 +0000, S Viemeister wrote:
I get a sulfur taste even from raw sprouts.I don't get the sulfur reference at all.The sulfur taste happens when they are overcooked.
On 2025-06-08 6:37 p.m., ItsJoanNotJoAnn wrote:
On Sun, 8 Jun 2025 21:04:20 +0000, S Viemeister wrote:
I get a sulfur taste even from raw sprouts.I don't get the sulfur reference at all.The sulfur taste happens when they are overcooked.
I eat them fairly often and I never get that sulphur taste.
On 2025-06-08, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2025-06-08 6:37 p.m., ItsJoanNotJoAnn wrote:
On Sun, 8 Jun 2025 21:04:20 +0000, S Viemeister wrote:
I get a sulfur taste even from raw sprouts.I don't get the sulfur reference at all.The sulfur taste happens when they are overcooked.
I eat them fairly often and I never get that sulphur taste.
I think we've just discovered that everybody's sensory apparatus
is different. We should publish this in a medical journal. I'm
sure we'll get a Nobel.
On 6/8/2025 5:04 PM, S Viemeister wrote:
The sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts are very tasty. I do know old Brussels sprouts can taste bitter.
On 6/8/2025 11:17 PM, Jill McQuown wrote:
On 6/8/2025 5:04 PM, S Viemeister wrote:
We used to grow our own, and picked them very small - very tender andThe sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts
are very tasty. I do know old Brussels sprouts can taste bitter.
tasty.
Yes, older, bigger ones have a stronger taste, which can be quite nasty
if they are boiled to death.
On 6/9/2025 5:24 AM, S Viemeister wrote:
On 6/8/2025 11:17 PM, Jill McQuown wrote:
On 6/8/2025 5:04 PM, S Viemeister wrote:We used to grow our own, and picked them very small - very tender and
The sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts
are very tasty. I do know old Brussels sprouts can taste bitter.
tasty.
Yes, older, bigger ones have a stronger taste, which can be quite nasty
if they are boiled to death.
Yes, I only buy the small ones. I avoid pre-packed containers where you can't see what is at the bottom of the carton (the large bitter ones).
I buy them loose so I can select the small ones. When I was a child my mother used to buy frozen Green Giant brand Brussels sprouts in a
boiling pouch packed in "butter sauce". I couldn't stand those.
Whatever was in that butter sauce was designed to hide the bitter taste
of old, overcooked sprouts.
On 2025-06-09, Jill McQuown <j_mcquown@comcast.net> wrote:
On 6/9/2025 5:24 AM, S Viemeister wrote:
On 6/8/2025 11:17 PM, Jill McQuown wrote:
On 6/8/2025 5:04 PM, S Viemeister wrote:We used to grow our own, and picked them very small - very tender and
The sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts
are very tasty. I do know old Brussels sprouts can taste bitter.
tasty.
Yes, older, bigger ones have a stronger taste, which can be quite nasty
if they are boiled to death.
Yes, I only buy the small ones. I avoid pre-packed containers where you
can't see what is at the bottom of the carton (the large bitter ones).
I buy them loose so I can select the small ones. When I was a child my
mother used to buy frozen Green Giant brand Brussels sprouts in a
boiling pouch packed in "butter sauce". I couldn't stand those.
Whatever was in that butter sauce was designed to hide the bitter taste
of old, overcooked sprouts.
In the 1990s, plant breeders started selecting for higher sugar
levels and lower levels of the bitter compounds. That may account
for part of the problems we had with brussels sprouts when we
were children.
On 6/8/2025 11:17 PM, Jill McQuown wrote:
On 6/8/2025 5:04 PM, S Viemeister wrote:
The sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts are very tasty. I do know old Brussels sprouts can taste bitter.
We used to grow our own, and picked them very small - very tender and tasty. Yes, older, bigger ones have a stronger taste, which can be quite nasty
if they are boiled to death.
In article <mannikF5jevU1@mid.individual.net>,
firstname@lastname.oc.ku says...
On 6/8/2025 11:17 PM, Jill McQuown wrote:
On 6/8/2025 5:04 PM, S Viemeister wrote:We used to grow our own, and picked them very small - very tender and tasty. >> Yes, older, bigger ones have a stronger taste, which can be quite nasty
The sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts are >>> very tasty. I do know old Brussels sprouts can taste bitter.
if they are boiled to death.
I am wondering if American sprouts are just TOO BIG for
best eating. Ditto the unpleasant flavour attributed here
to American "lamb". Or those huge American chickens that
don't taste of anything.
In article <mannikF5jevU1@mid.individual.net>,
firstname@lastname.oc.ku says...
On 6/8/2025 11:17 PM, Jill McQuown wrote:
On 6/8/2025 5:04 PM, S Viemeister wrote:We used to grow our own, and picked them very small - very tender and tasty. >> Yes, older, bigger ones have a stronger taste, which can be quite nasty
The sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts are >> > very tasty. I do know old Brussels sprouts can taste bitter.
if they are boiled to death.
I am wondering if American sprouts are just TOO BIG for
best eating.
Ditto the unpleasant flavour attributed here
to American "lamb".
Or those huge American chickens that
don't taste of anything.
In article <mannikF5jevU1@mid.individual.net>,
firstname@lastname.oc.ku says...
On 6/8/2025 11:17 PM, Jill McQuown wrote:
On 6/8/2025 5:04 PM, S Viemeister wrote:We used to grow our own, and picked them very small - very tender and tasty. >> Yes, older, bigger ones have a stronger taste, which can be quite nasty
The sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts are >>> very tasty. I do know old Brussels sprouts can taste bitter.
if they are boiled to death.
I am wondering if American sprouts are just TOO BIG for
best eating. Ditto the unpleasant flavour attributed here
to American "lamb". Or those huge American chickens that
don't taste of anything.
Janet UK
On 6/9/2025 10:05 AM, Janet wrote:
In article <mannikF5jevU1@mid.individual.net>,
firstname@lastname.oc.ku says...
On 6/8/2025 11:17 PM, Jill McQuown wrote:
On 6/8/2025 5:04 PM, S Viemeister wrote:We used to grow our own, and picked them very small - very tender and
The sulfur taste happens when they are overcooked.I wouldn't know. Young (small) not boiled to death Brussels sprouts
are
very tasty. I do know old Brussels sprouts can taste bitter.
tasty.
Yes, older, bigger ones have a stronger taste, which can be quite nasty
if they are boiled to death.
 I am wondering if American sprouts are just TOO BIG for
best eating. Ditto the unpleasant flavour attributed here
to American "lamb". Or those huge American chickens that
don't taste of anything.
    Janet UK
It depends on where you buy them. Brussels sprouts are not grown in the region where I live. I do make sure to buy the small ones, not a
container that may be hiding larger bitter ones underneath. And don't overcook them.
The lamb I buy usually comes from Australia or New Zealand. I don't
find it to be gamey. Sheldon used to complain about the lamb his mother cooked when they lived in Brooklyn being stinky but I think his mother
was cooking mutton.
I don't eat a lot of chicken but IME chicken in general tends to be
bland and requires seasoning. The cuts of chicken I do buy certainly
aren't "huge".
I overcame my dislike of Brussels sprouts in the 70s when I learned to
cook them less.
On Mon, 9 Jun 2025 13:48:15 +0000, Dave Smith wrote:
I overcame my dislike of Brussels sprouts in the 70s when I learned to
cook them less.
These days, the trend is to fry the shit out of sprouts. Why? I donno.
https://photos.app.goo.gl/oVFssuSM3CF8bvv28
These days, the trend is to fry the shit out of sprouts. Why? I donno.
https://photos.app.goo.gl/oVFssuSM3CF8bvv28
On 2025-06-08, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Hey! I only eat sulfur bombs twice a year. Gotta keep my sulfur levels
within normal limits. Soon, a "new study" by "scientists" will show that
your bodily sulfur levels elevate lifespan. The "news" will create a new >movement to conform. Buy Brussel sprouts stocks, now!
Or visit Yellowstone and inhale your allotment.
On Tue, 10 Jun 2025 0:06:21 +0000, Bruce wrote:
On Mon, 9 Jun 2025 23:58:21 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 9 Jun 2025 13:48:15 +0000, Dave Smith wrote:
I overcame my dislike of Brussels sprouts in the 70s when I learned to >>>> cook them less.
These days, the trend is to fry the shit out of sprouts. Why? I donno.
https://photos.app.goo.gl/oVFssuSM3CF8bvv28
I'd definitely try it.
I'll try to make it for lunch tomorrow - with a balsamic reduction glaze
and pan fried salmon. That would be pretty awesome.
On Mon, 9 Jun 2025 23:58:21 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 9 Jun 2025 13:48:15 +0000, Dave Smith wrote:
I overcame my dislike of Brussels sprouts in the 70s when I learned to
cook them less.
These days, the trend is to fry the shit out of sprouts. Why? I donno.
https://photos.app.goo.gl/oVFssuSM3CF8bvv28
I'd definitely try it.
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
On Tue, 10 Jun 2025 0:06:21 +0000, Bruce wrote:
On Mon, 9 Jun 2025 23:58:21 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 9 Jun 2025 13:48:15 +0000, Dave Smith wrote:
I overcame my dislike of Brussels sprouts in the 70s when I learned to >>>> cook them less.
These days, the trend is to fry the shit out of sprouts. Why? I donno.
https://photos.app.goo.gl/oVFssuSM3CF8bvv28
I'd definitely try it.
I'll try to make it for lunch tomorrow - with a balsamic reduction glaze
and pan fried salmon. That would be pretty awesome.
On 10 Jun 2025 02:38:42 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2025-06-08, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Hey! I only eat sulfur bombs twice a year. Gotta keep my sulfur levels
within normal limits. Soon, a "new study" by "scientists" will show that
your bodily sulfur levels elevate lifespan. The "news" will create a new
movement to conform. Buy Brussel sprouts stocks, now!
Or visit Yellowstone and inhale your allotment.
I know people who, having read that red cabbage is good for you, have
grated raw red cabbage with their breakfast, lunch and dinner every
day.
On 6/10/2025 3:48 AM, Bruce wrote:
On 10 Jun 2025 02:38:42 GMT, Leonard BlaisdellI like red cabbage - but three times a day? Raw? Grated?
<leoblaisdell@sbcglobal.net> wrote:
On 2025-06-08, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Hey! I only eat sulfur bombs twice a year. Gotta keep my sulfur levels
within normal limits. Soon, a "new study" by "scientists" will show that >>> your bodily sulfur levels elevate lifespan. The "news" will create a new >>> movement to conform. Buy Brussel sprouts stocks, now!
Or visit Yellowstone and inhale your allotment.
I know people who, having read that red cabbage is good for you, have
grated raw red cabbage with their breakfast, lunch and dinner every
day.
No.
I don't know where the comment about big chickens comes from. You have
to really look for big chickens around here. I do tend to go to one particular local grocer for chicken because they carry small chickens
almost exclusively. I like to get their chicken breasts because they are small enough to grill and cook through to the centre without over
cooking the outer parts. When I used to do more cross border shopping
the chicken sizes in Buffalo and NF were basically the same size as here.
The chickens we normally buy for roasting here are usually enough for
the two of us to eat two meals.
On 2025-06-10, Bruce <Bruce@invalid.invalid> wrote:
On 10 Jun 2025 02:38:42 GMT, Leonard Blaisdell >><leoblaisdell@sbcglobal.net> wrote:
On 2025-06-08, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Hey! I only eat sulfur bombs twice a year. Gotta keep my sulfur levels >>>within normal limits. Soon, a "new study" by "scientists" will show that >>>your bodily sulfur levels elevate lifespan. The "news" will create a new >>>movement to conform. Buy Brussel sprouts stocks, now!
Or visit Yellowstone and inhale your allotment.
I know people who, having read that red cabbage is good for you, have
grated raw red cabbage with their breakfast, lunch and dinner every
day.
Ah, the magic bullet: if I do this one thing, I'll live in health
forever.
A mild form of orthorexia.
On 10 Jun 2025 02:38:42 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2025-06-08, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
Hey! I only eat sulfur bombs twice a year. Gotta keep my sulfur levels >>within normal limits. Soon, a "new study" by "scientists" will show that >>your bodily sulfur levels elevate lifespan. The "news" will create a new >>movement to conform. Buy Brussel sprouts stocks, now!
Or visit Yellowstone and inhale your allotment.
I know people who, having read that red cabbage is good for you, have
grated raw red cabbage with their breakfast, lunch and dinner every
day.
Thank god Sheldon isn't here anymore. The talk of breasts would
set him off.
On 6/10/2025 4:02 AM, dsi1 wrote:
On Tue, 10 Jun 2025 0:06:21 +0000, Bruce wrote:
On Mon, 9 Jun 2025 23:58:21 +0000, dsi100@yahoo.com (dsi1) wrote:
On Mon, 9 Jun 2025 13:48:15 +0000, Dave Smith wrote:
I overcame my dislike of Brussels sprouts in the 70s when I learned to >>>>> cook them less.
These days, the trend is to fry the shit out of sprouts. Why? I donno. >>>>
https://photos.app.goo.gl/oVFssuSM3CF8bvv28
I'd definitely try it.
I'll try to make it for lunch tomorrow - with a balsamic reduction glaze
and pan fried salmon. That would be pretty awesome.
Sprouts and salmon go well together. I like to serve them with black
rice.
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