Don't mean to be nasty, but...

[pjthompson]

I went out in the garden this evening to harvest fresh herbs for dinner. It was kind of chilly, like maybe in the 60's (F) or something. :-)

And another thing: I hate brussels sprouts, but I tried roasting them with olive oil, salt, pepper, garlic powder. Oh mama! Were they delicious! A nutty flavor so very, very unlike the hideousness of the boiled variety.

That is all.

Comments

[purdypiedad.livejournal.com]

Oh, there are so many things I envy in your first paragraph, starting with garden and ending in 60F. *sighs*

I've actually heard of people cooking brussel sprouts that way with good results. As a health nut, it got my attention, but I was too chicken to try it. Did you have a recipe or was that really all there was to it?

[pjthompson]

Really, you just put some olive oil in a pan, just enough to coat, cut the sprouts in half and lay them cut side down in the oil, sprinkle a little more o.o. on top, sprinkle with seasoning season, then roast them at 425 for about 20 minutes. Really, really simple.

[purdypiedad.livejournal.com]

Thanks! I'm gonna have to give it a shot.

[rhonawestbrook.livejournal.com]

OMG I want those brussel sprouts! I love them pretty much any way you can cook em, but yours sound SOOOOOOOOOOOOOO good!

[pjthompson]

De-LI-cious.

[lizziebelle.livejournal.com]

Oh, you are so very mean. ;)

[pjthompson]

Bad to the bone.

[handworn.livejournal.com]

There isn't much best boiled. It leaches so much out of what you're cooking in it that unless it's supposed to do that, like stew, some other option is pretty universally better.

[pjthompson]

Yep, and when I was a kid my mother followed the Ozark tradition of boiling all vegetables until they became mush. It wasn't until I got older that I actually realized veggies had flavor. :-)

[handworn.livejournal.com]

The really wild thing is that a few years ago advertisers made such a fuss about "rotisserie" style roasting, as though it were such a new idea, when actually it was nothing but a return to roasting on a spit, one of the oldest forms of cooking meat. We'd simply lost the practice when oven technology killed open-hearth cooking and we took to miscalling baking meat "roasting." But I guess that's advertising for you; it's societal stupidity incarnate.

[pjthompson]

We did the whole rotisserie thing when I was a kid, too, but that went out of fashion in the bbq biz so people tended to forget about it. Cultural memory goes in and comes back into shore all the time.

[sollersuk.livejournal.com]

You sound like one of the unfortunate group (which includes my family) that can, genetically, taste a particular chemical in brassicas that is most prominent in sprouts. I can stand them in curry style dishes because the spices kill the taste of the chemical (I once knew what it is but I've forgotten the name) and this is what your recipe has done.

It's a pest, being able to taste it. My oldest friend doesn't; she likes boiled sprouts which she says have a pleasant, sweetish flavour. She is amused when I drown them in gravy, and now knows better than to serve them however prepared to my younger daughter, who has picked up the gene from both sides of the family and can't tolerate them however cooked or disguised - she says they taste like compost smells.

[pjthompson]

None of that sprouty ickiness with this recipe! I was amazed, to say the least.

[buymeaclue.livejournal.com]

I made some sprouts your way tonight and they were great. Thank you!

[(Anonymous)]

Excellent!

[pjthompson]

I think so, too!