The truth of the matter is, you can do all sorts of things to hide the hideous flavor of Brussel sprouts, and any endeavor to this end is certainly both great and noble, but remember that you have merely created a culinary disguise. The base element remains what it is. Here is where Newton's 2nd law will serve us well. I think Max's next project should be a small catapult powerful enough to hurl a single sprout from the dining room table out the the nearest window or kitchen door. It would be nice if the catapult were actually able to dip into the vegetable dish and grab the sprout, so the casual diner can enjoy the rest of their dinner. This would be a good Arduino project. It would make use of interior mapping, doors, windows, etc. After the catapult has done its work, one is left with a bowl full of bacon bits that they can gobble down.
I typically pan fry thinly slice brussel sprouts in coconut oil, then add some olive oil, balsamic vinegar, and salt at the end. I got this idea from my normal supplier, who recommended broiling thinly sliced brussel sprouts. Adding garlic sounds good.
We can get all kinds of funky cauliflowers around here at the farmer's markets; my family likes the yellow ones better than the "standard" white ones.
Finally, Jamon Serrano (air cured Spanish ham) is absolutely wonderful. For those who haven't had it, it's similar to proscuitto, but typically cut much thicker. In the US, you can also get American proscuitto, which is good for a ham, but no comparision to the real stuff from Italy or Spain.
We have a big food problem in the US, because the government tries to protect from good flavors (such as raw milk cheese -- and air cured hams were illegal until about 15 years ago), for our own good, of course.
@mhrackin "...the "rich folks" had sent ther lawns out for dry-cleaning!"
Reminds me of one I pulled on my friend's daughter when she was about 5 years old. We passed a power station with the big cooling towers and steam coming from them. I managed to convince her that this was the factory that made the clouds. Now 30 years later, my workmate and I were driving to Sydney past a similar power station. I told him of my deception and he later pulled it on his kids! Hopefully it will keep going for years......
@Garcis: Give it for granted! I use to cook it with ham (the curated Spanish ham, no the boiled one) and extra olive oil -- now my stomach is growling!
A friend emailed me with regard to Brussel Sprouts saying "They are my favorite vegatable -- I love to break them apart into little leaves and stir-fry them with walnuts and garlic." Now my stomach is growling!!!
@mhrackin: Every time we were riding in the car and saw one, I would (in a very serious tone of voice) inform my sons that this was because the "rich folks" had sent ther lawns out for dry-cleaning!
This reminds me of a short story from the Reader's Digest. This guy had moved into a new house in England without a lawn -- he decided to seed it himself. He had one of the old manual lawnmowers with the big heavy drum on the back -- his gardening book said to rake the ground fklat, scatter the seed, and then use the heavy lawnmower drum to pack everything down. He was doing so when he niciced two young kids sitting on the front step of the next door house watching him. He realized that, from their point of view, it looked like he was mowing a yard of bare dirt.
A couple of weeks later the grass startet to sprout -- most was short, but there were a few tall ones -- his book said to cut the taller ones with sissors (the grass was too young / rtoots too shallow to stand the lawnmower. So he's out there on his hands and knees cutting the klong stalks with sissors when he notices the same two kids sitting there watcjhing him.
So, the first time they saw him using a lawnmower on bare dirt -- then when he has grass they see him cutting it with sissors. He said that for years afterwards, when ever he saw them, they starte dat him and he felt like a fool :-)
My Mom the Radio Star Max MaxfieldPost a comment I've said it before and I'll say it again -- it's a funny old world when you come to think about it. Last Friday lunchtime, for example, I received an email from Tim Levell, the editor for ...
A Book For All Reasons Bernard Cole1 Comment Robert Oshana's recent book "Software Engineering for Embedded Systems (Newnes/Elsevier)," written and edited with Mark Kraeling, is a 'book for all reasons.' At almost 1,200 pages, it ...