Brussel sprouts afficionados thread

[joelll]

Okay, so lots of AK folks have been weighing in against the brussel sprouts. Don't like the taste, still reminded of childhood dinnertime trauma, never had them unless they were steamed into rubbery oblivion (the sprouts, not the eater). It doesn't matter, this is not a thread for sprouts-haters, there are enough of those already.

I'm not afraid to say it, I actually like 'em. Yummy, spicy little mini-cabbages, taste great fried up in oil with garlic. Or properly steamed and smothered in a butter-onion-garlic sauce. Best served with other vegetables and a meat entree (mmmmmm steak...) And a beer.

Who else isn't afraid to admit they like them? :yes:

[Andyman]

I'm not afraid to say it, I actually like 'em. Yummy, spicy little mini-cabbages, taste great fried up in oil with garlic. Or properly steamed and smothered in a butter-onion-garlic sauce. Best served with other vegetables and a meat entree (mmmmmm steak...) And a beer.

Yu, yup, yup, fry some up!

Count me in :yes:

[john_w]

OK, smothered in parmesean cheese, or bleu cheese dressing, or ranch dressing, or bacon bits, or whatever, I'll go for them that way. But eat 'em plain?? Forget it.

[Negotiableterms]

My wife and I looove Brussels Sprouts... when prepared properly. Otherwise, they're disgusting. The bitterness is all contained in the stem, so the trick is to cut a cross into each stem, then soak in lightly salted cold water for at least 5 hours, then discard the water. That takes all the bitterness out, and you can then boil, bake, fry..whatever, and they taste great!

[Army]

No comment :D

[Negotiableterms]

In all this excitement, let's not forget Chapter 6 of "The Bad for You Cookbook" by Chris Maynard:

Anything you can bake, broil, or boil will taste better DEEP FAT FRIED!

[Drybasement]

I like 'em. Ten or so at a time. More than that is a bit much and can overpower a meal.

[Reel 2 Reel]

Brussels sprouts are cool.....

Okra!!...now thats a different story!

[Andyman]

Okra!!...now thats a different story!

Now that's some slimy ass chit :yes:

Not bad in that N'Awlin's stew (jambayla??) though

[tentoze]

Now that's some slimy ass chit :yes:

Not bad in that N'Awlin's stew (jambayla??) though

Gumbo, not jambalaya.

[Pete Deksnis]

Who else isn't afraid to admit they like them?

Hated them as a kid; appreciate them now. Where’d we go wrong? :worried:

Also, a chef once told me to do the same soak-in-saltwater thing with eggplant; worked there too. :yes:

[OvenMaster]

Just simmer 'em gently til they soften up, add butter, salt, pepper, and Bac-o's and boom. Mahvelous!
Tom

[luvvinvinyl]

Bac-O's???? TOM! Shame on you! No plastic bacon, just honest-to-goodness, cholesterol-laden, heart-clogging, real bacon, in this house.

[Negotiableterms]

Also, a chef once told me to do the same soak-in-saltwater thing with eggplant; worked there too. :yes:

Hell, even my wife and son are easier to deal with if you soak them in salt water! They both prefer Hawaiian salt water, in situ, but that's to be expected.

[goldear]

I actually don't mind them either. Boiled and covered with lots of butter takes most of the bitter edge off. Yum!!! Now, if only I could ge my wife and kids to come around, then they might actually be served in our house... :sigh:

[VinylHanger]

Had a big bag for lunch, butter, salt and pepper....... that's all they need. :yes:

[Urizen]

Wash desired amount of BS and cut off excess stalks. Drizzle lightly with olive oil, sprinkle with Cavender's, wrap in foil and bake at 350 for 40 to 45 min. Also great on the grill or campfire this way. Tasty! :thmbsp: (asparagus, squash, red potatoes, or just about any veggie, are good this way)

[rulerboyz]

Gene believed responsible for hating Brussel Sprouts (http://daily.stanford.edu/tempo?page=content&id=10495&repository=0001_article)

Researchers at the Stanford Medical Center have recently discovered the gene responsible for detecting a bitter-tasting chemical known as phenylthoicarbamide, or PTC. Their findings may help to explain some people’s natural dislike of certain “bitter” foods such as broccoli and brussel sprouts.
Sensitivity to the taste of PTC, which has long been used to study population genetics in high school and college science classes, is “one of the oldest and most studied traits in humans,” said Genetics and Statistics Prof. Neil Risch.

Last May, Risch and other Stanford researchers began collaborating with the University of Utah, the National Institutes of Health and the National Institute for Deafness and Communicative Disorders to study people’s ability to taste the bitter flavor of PTC.

Previous research has shown that variations within the taste genes of chromosome seven allow some people, classified as tasters, to detect the bitterness of the chemical while others, nontasters, are unable to experience the sensation. Risch’s team recently identified a specific gene with a variation that is strongly linked to tasting ability.

The gene explains “60 percent to 70 percent of variability between people,” Risch said.

It has at least five different forms, but the various levels of sensitivity to taste are linked to three specific forms — AVI, PAV and AAV — depending on the sequence of amino acids. People who inherit two copies of AVI genes, one from each parent, are nontasters. Those who inherit two PAV genes, however, are extremely sensitive to the bitter taste. People who inherit AVI / PAV or AAV / PAV pairings are less sensitive but still able to detect the PTC while those who inherit the AVI / AAV combination are generally nontasters.

The study also confirmed that Caucasians had all three variations of the PTC gene, Asians had only the AVI or PAV variations and nearly all Native Americans had the PAV / PAV gene combination, making them particularly sensitive to the PTC taste. African Americans contained some variations not found in other populations, which parallels some beliefs that diversity is greatest in Africa because early humans migrated from Africa to the rest of the world.

Other implications of the research include explanations for human behaviors such as diet. Some researchers have suggested a link between a person’s ability to taste PTC and food intake, ultimately affecting health.

In earlier studies, those who were able to detect PTC were less inclined to consume broccoli, grapefruit juice and fatty foods. Older women in particular tended to be more sensitive to sweet and spicy foods. Overall, tasters were generally thinner and had higher levels of HDL, or “good cholesterol.”

In both samples of this study, age had no effect on the ability to taste. In one sample, however, researchers found that women may be more sensitive than men to the bitter chemical.

Though the direct effects of the PTC gene on human behavior remain uncertain, these new findings provide a basis for future studies on taste or smell with the use of genetic markers.

[jt1stcav]

I love sprouts, but no one else will eat 'em, so I don't buy 'em anymore. I won't cook an entire package of frozen sprouts for myself.

I miss my sprouts...

[john_w]

A while back I was pretty much sick of every frozen veggie I had been eating, so I picked up some frozen sprouts just for something different. All I did was steam them, loosely covered, in the microwave just long enough to get piping hot, and added salt. (Probably the healthiest way to prep any veggie - 'cept for the salt.)

A few still had that bitter taste :yuck: , but most were actually mild and kind of sweet! They had that "nutty flavor" that was previously mentioned. I'll still dress them up to neutralize the few bitter ones. I'll also have to try some of the above recipes.

I must be one of those people who are genetically inclined to be sensitive to bitterness. Hated broccoli as a kid too, but will dress them up the same as sprouts.

[BenCJedi]

I never had a problem with the taste of sprouts... though I do something 99% of people consider weird... I douse them in vinegar. mmmm.. .yummmmmy :)

[john_w]

BenCJedi -

This isn't a very common thread for someone to post their debut. But not much here is "common" (as I'm sure you've gathered) :banana:

Welcome, sour sprouted one!