|
AVeryLargeRadish posted:I really don't think people get how bad brussels smell & taste to some other people. Like if I had to describe the smell my go to comparison would be a dead body. I've seriously tried eating these things and it resulted in vomiting. Yeah, it's like marmite/vegemite. An insidious bad flavor that refuses to be masked or ignored.
|
#
?
Dec 12, 2016 17:18
|
|
|
|
| # ? Jun 6, 2024 23:00 |
|
|
Things that taste good if used correctly: Vegemite Brussel Sprouts Campari It's all about the way you prepare it. Vegemite is spread thinly on buttered toast or in a bread roll with cheese and lettuce. Brussel sprouts should be pan fried with bacon. Campari is to be mixed with equal parts gin and sweet vermouth with a twist of orange. Things that don't taste good: Fermented/rotting fish.
|
|
#
?
Dec 12, 2016 17:25
|
|
|
Campari on the rocks is pretty awesome, imo. https://www.youtube.com/watch?v=AVhMgrtnVyo
|
|
#
?
Dec 12, 2016 17:34
|
|
|
I'll have to go look it up again but I vaguely remember something about water releasing Brussels sprouts' stinky sulfur compounds (might've been good eats). The key is to cook them less than five minutes in water, whether steaming or boiling. Any more and the farts start to come out. This has never been an issue when I've roasted, when I've generally roasted for half an hour. The finished Brussels sprouts would have crisp shells that taste something like nori (Japanese "seaweed" sheets)
|
|
#
?
Dec 12, 2016 18:33
|
|
|
Steve Yun posted:I'll have to go look it up again but I vaguely remember something about water releasing Brussels sprouts' stinky sulfur compounds (might've been good eats). The key is to cook them less than five minutes in water, whether steaming or boiling. Any more and the farts start to come out. Good god, parcooking sprouts for 1 minute already softens them a lot, how do you leave them for up to five minutes without getting Brussel sprout mush?
|
|
#
?
Dec 12, 2016 18:41
|
|
|
Mid-century cooking, man Edit: NPR says the general ceiling for wet cooking brassicas is 7 minutes: http://www.npr.org/2013/01/30/170570081/understanding-the-brussels-sprout Steve Yun fucked around with this message at 18:49 on Dec 12, 2016 |
|
#
?
Dec 12, 2016 18:47
|
|
|
If my childhood taught me anything, the correct way to cook sprouts for Christmas dinner is to have them on a rolling boil since mid-November.
|
|
#
?
Dec 12, 2016 19:33
|
|
|
Gerblyn posted:Every year at Christmas my sister makes me a different dish and hides Brussel Sprouts in it, and every year I taste them and dislike them. She's tried them sauted, boiled, raw in a salad, mixed with bacon and chestnuts, and nothing helps me get over the flavour. I'll happily eat carrots, cabbage and cauliflower now, all of which I hated as a child, but Brussel Sprouts have remained on my poo poo list despite all my sister's efforts. I like how nobody paid attention to this and continues to insist it's just the cooking method that's flawed PS brussels sprouts own
|
|
#
?
Dec 12, 2016 19:41
|
|
|
I did.quote:The TAS2R38 protein also confers sensitivity to the bitter compound 6-n-propylthiouracil (PROP). Because perception of PROP bitterness has been associated with supertasting, and because TAS2R38 genotypes associate with PROP-tasting phenotypes, it has been proposed that TAS2R38 genotypes may have a role in supertasting capabilities. Brussels sprouts taste bitter to me, sorry about your non-super tasting capabilities 
|
|
#
?
Dec 12, 2016 19:47
|
|
|
At least we can all agree that cilantro tastes great.
|
|
#
?
Dec 12, 2016 20:15
|
|
|
people who don't like cilantro just haven't learned to adequately appreciate the subtle taste of metal which, imo, means they are poorly prepared for our future robot overlords
|
|
#
?
Dec 12, 2016 20:18
|
|
|
Once a year I eat the things I know I don't like to see if I still don't like them. You may think that's dumb but there's a lot of foods I wouldn't have given a shot otherwise. The perennials are coconut, brussel sprouts, raisins, dates, figs, pears, and cauliflower. I'm convinced they can be cooked in such a way that I can learn to like them. Except for maybe raisins. I don't think I've given cauliflower a fair shot. I've never eaten it in a dish that featured it as the headliner so my brain lumps it in with non-entities like eggplants. Anybody got a go-to recipe for cauliflower that doesn't hide it under better tasting vegetables?
|
|
#
?
Dec 12, 2016 21:21
|
|
|
Mr. Wiggles posted:Cause it tastes good. Especially with some fried shallots in there hom nom nom. I'm not saying they're gross. I just find it hilarious that pretty much every hip menu these days seems to have specifically fish sauce Brussels sprouts on their menu, just like how everyone had ring mold shaped food or bacon infused everything a few years ago. One of the fancy rear end hip taco shops in town even has a fish sauce sprout taco right now. 
|
|
#
?
Dec 12, 2016 21:27
|
|
|
Cauliflower is best when roasted imho. Just toss with some olive oil, pepper, salt, garlic, thyme and rosemary and roast.
|
|
#
?
Dec 12, 2016 21:28
|
|
|
Casu Marzu posted:I'm not saying they're gross. I just find it hilarious that pretty much every hip menu these days seems to have specifically fish sauce Brussels sprouts on their menu, just like how everyone had ring mold shaped food or bacon infused everything a few years ago. Just wait until the aussie 'Smashed avo on toast' hits your local scene.
|
|
#
?
Dec 12, 2016 21:58
|
|
|
AnonSpore posted:I like how nobody paid attention to this and continues to insist it's just the cooking method that's flawed Glucosinolates (the compounds in question that are perceived by TAS2R38) are what carry the sulfur in brassicas, so if you cook it right it won't be available for your tongue to get grossed out by it  edit: although this study says steaming won't make it stinky either, they seem to think it's only boiling that releases the smell: https://www.ncbi.nlm.nih.gov/pubmed/17011103 (also finely shredding will make it stink after a few hours?) Steve Yun fucked around with this message at 22:22 on Dec 12, 2016 |
|
#
?
Dec 12, 2016 22:18
|
|
|
I like cauliflower roasted also but toss in melted butter 1st then sprinkle with paprika, salt and cumin and roast until it starts to get really good and toasty.
|
|
|
#
?
Dec 12, 2016 22:20
|
|
|
AnonSpore posted:I like how nobody paid attention to this and continues to insist it's just the cooking method that's flawed It's a complicated thing. And, as others have already noted, all of this just determines whether you find something bitter and if so how much. But bitter is not synonymous with bad, and plenty of people (and food cultures) are receptive to food even if it is bitter.
|
|
#
?
Dec 12, 2016 23:06
|
|
|
AnonSpore posted:I like how nobody paid attention to this and continues to insist it's just the cooking method that's flawed In fairness I think that people definitely DO cook them badly and some may enjoy them prepared another way. I love them when prepared well, but I can even remember less than a year ago being served some pretty horrible sprouts by my friend who is a chef and usually a very good cook
|
|
#
?
Dec 12, 2016 23:19
|
|
|
The smell of sulfur is a placebo. If you dyed the brussel sprouts yellow people would like them more.
|
|
#
?
Dec 12, 2016 23:30
|
|
|
Ranter posted:The smell of sulfur is a placebo. If you dyed the brussel sprouts yellow people would like them more. 
|
|
#
?
Dec 12, 2016 23:47
|
|
|
Ranter posted:The smell of sulfur is a placebo. If you dyed the brussel sprouts yellow people would like them more. 
|
|
#
?
Dec 12, 2016 23:50
|
|
|
I paint my sprouts orange and tell people they're free-range.
|
|
#
?
Dec 12, 2016 23:52
|
|
|
MrSlam posted:Anybody got a go-to recipe for cauliflower that doesn't hide it under better tasting vegetables? I can't find the recipe, but the basic idea was to stir-fry the chopped cauliflower with some roma tomatoes and a generous helping of something spicy - pretty sure I would have used cayenne pepper way back when, I used to always have that around. There was probably some paprika, garlic, and olive oil, too, but I can't remember. It was good.
|
|
#
?
Dec 13, 2016 00:04
|
|
|
MrSlam posted:Anybody got a go-to recipe for cauliflower that doesn't hide it under better tasting vegetables? There are recipes for mashed cauliflower, kind of like mashed potato, but that seems a little too much like trying really hard to make vegan meat analogues. If I'm cooking it, I just toss the florets with olive oil, some salt, and whatever looks good in the spice cabinet at the time, then spread it on a pan and broil it in the toaster oven until the tips start to char a little. You can sometimes find orange or purple cauliflower too, which has nutritional benefiits, but they don't taste any different. They make the dish look prettier though. My real go-to cauliflower recipe is just grabbing them of the crudités tray, because nobody else seems to want them.
|
|
#
?
Dec 13, 2016 01:14
|
|
|
Roast and pureed cauliflower and carrots is pretty good. You can season it up any number of ways either sweet or savory.
|
|
|
#
?
Dec 13, 2016 01:26
|
|
|
You can also cover them in cheese and to no one surprise, they are delicious. I made this for thanksgiving and they were devoured. https://ww2.kqed.org/bayareabites/2...ts-and-gruyere/
|
|
#
?
Dec 13, 2016 03:03
|
|
|
It's very nice mixed with cream and onion and stuffed into a ring of gougère.
|
|
#
?
Dec 13, 2016 03:15
|
|
|
hogmartin posted:There are recipes for mashed cauliflower, kind of like mashed potato, but that seems a little too much like trying really hard to make vegan meat analogues. I do this all the time and it rules. Steam, then into the food processor with some of the steaming water, butter, salt, pepper, parmesan, and any other spices you want.
|
|
#
?
Dec 13, 2016 04:13
|
|
|
MrSlam posted:I don't think I've given cauliflower a fair shot. I've never eaten it in a dish that featured it as the headliner so my brain lumps it in with non-entities like eggplants. Here you go, this is my favorite cauliflower dish. http://www.chinasichuanfood.com/dry-fried-cauliflower/ Technique here is good but it lacks some of the flavoring usually used in restaurants. You need to add thin sliced, slightly crisply fried pork belly, ginger, and a sauce made from light soy sauce, vinegar (rice or black work fine), and shaoxing wine (dry sherry is the standard substitute). Get the cauliflower good and seared, it should be turning brown/black in spots when it's ready. Here's another recipe that's a bit different. https://www.thebeijinger.com/blog/2016/11/20/how-make-dry-pot-cauliflower-gan-guo-cai-hua
|
|
#
?
Dec 13, 2016 07:59
|
|
|
Grand Fromage posted:Here you go, this is my favorite cauliflower dish. ooooh, that sounds delicious!!! Will be trying that soon. I don't like pureed or cooked cauliflower either, but this (roasted dish) was great, MrSlam http://www.seriouseats.com/recipes/2013/12/roasted-cauliflower-pine-nut-raisin-caper-food-lab-recipe.html
|
|
#
?
Dec 13, 2016 12:14
|
|
|
JawKnee posted:I do this all the time and it rules. Steam, then into the food processor with some of the steaming water, butter, salt, pepper, parmesan, and any other spices you want. I'll have to give it a shot, then. Whenever it comes up in a recipe-of the week thing, it's always described as a low-carb substitute for rice or mashed potatoes.
|
|
#
?
Dec 13, 2016 12:46
|
|
|
hogmartin posted:I'll have to give it a shot, then. Whenever it comes up in a recipe-of the week thing, it's always described as a low-carb substitute for rice or mashed potatoes. Yeah if you use cream/butter it's about as close to mashed potatoes as you'll get without potatoes.
|
|
#
?
Dec 13, 2016 13:11
|
|
|
Wait wait back up, Eggplant are excellent and I have always known them as a critical ingredient. Eggplant Parmesan, Stuffed Eggplant, Ratatouille... More recently I've been making Baba Ganouch. It helps to grow up in close proximity to Italians I guess. Eggplant is delicious. I now grow my own, these adorable little Japanese Eggplant that keep a lot longer and have a very nice nutty flavor. The huge ones from the store get mooshy so quick x.x
|
|
#
?
Dec 13, 2016 15:30
|
|
|
I used to be very "meh" with Eggplant until I started salting/rinsing them before cooking them, now I really like them. Edit: Moussaka is also very good, if you're on an eggplant kick. Gerblyn fucked around with this message at 15:47 on Dec 13, 2016 |
|
#
?
Dec 13, 2016 15:42
|
|
|
Gerblyn posted:Moussaka is also very good
|
|
#
?
Dec 13, 2016 16:08
|
|
|
Gerblyn posted:Moussaka is also very good
|
|
#
?
Dec 13, 2016 16:13
|
|
|
Gerblyn posted:Edit: Moussaka is also very good, if you're on an eggplant kick. Also tagine.
|
|
#
?
Dec 13, 2016 16:13
|
|
|
Thanks for all the suggestions everybody! If I don't like cauliflower by the time I'm done cooking these then something must be wrong with me.
|
|
#
?
Dec 13, 2016 16:14
|
|
|
|
| # ? Jun 6, 2024 23:00 |
|
|
Are giant, drippy icicles supposed to coming out of the exhaust inside the walk-in freezer?
|
|
#
?
Dec 13, 2016 16:32
|
|
