Be sure to add a little bit of vinegar when cooking them. Acids prevents green vegetables from going mushy and gray when cooked at high temps. Balsamic vinegar with salt, black pepper, chili flakes, and near the end some crushed garlic is my go-to flavors for fried brussel sprouts. I give them a hard sear with butter or some other oil, then I lower the temp and cover with a lid to kind of steam them a bit. Its tasty.
Or you could do a very light frying and mix them with shredded cabbage and dressing to make a slaw. Also tasty. I fucking love brussel sprout.
Had exactly that before and it was really nice, though I still prefer them halved and either roasted or slow-fried face-down in a pan. This anon has it nailed down .
>shredded Brussels sprouts, then lightly fried them
My mother has a dish like this. Only the sprouts are seared so they still keep most of their crunch but have brown crisp edges. Served with a dressing that has shaved nuts, raisins in it. It's... adequate. Not the best way to serve sprouts but far from the worst.
I love the process of cooking. Why the fuck would I ever shred brussel sprouts when I could do the same thing with cabbage and it's easier, faster, cheaper and tastes the same?
If shredding is so difficult that one should just use cabbage instead when brussel sprouts are desired, that is laziness. He does not appreciate brussel sprouts.
I love the process of cooking. Why the fuck would I ever shred brussel sprouts when I could do the same thing with cabbage and it's easier, faster, cheaper and tastes the same?
If your brussel sprouts taste no different from common cabbage you are a shit cook with no taste.
>if your cultivar of brassica oleracea tastes the same as your cultivar of brassica oleracea then you're a shit cook
The only reason I can imagine someone shredding brussel sprouts instead of cabbage is if they're too clumsy with a knife to get fine, even cuts. You're just fucking retarded and getting upset over something equally retarded.
Broccoli is a brassica, and so is cauliflower. You going to argue that they taste the same as cabbage?
4 weeks ago
Anonymous
No because they don't have the same form and function you dumbfuck, but they sure taste similar.
4 weeks ago
Anonymous
The function is to eat them, and even if they taste similar they are not the same and do not taste exactly the same. If I want brussel sprouts I will cook brussel sprouts, not cabbage or some other brassica or green. If I want a high surface area for searing and frying in a pan then shredding is best. The effort is worth the end result if that end result is desired. Its like using skim milk in cooking when cream is called for, it works sometimes but it is not the same. A key lime is similar but not the same to a standard lime, nor is a pink lady the same as a red delicious.
4 weeks ago
Anonymous
Shut the fuck up retard, you wouldn't be able to tell the difference in the end result. Comparing brussel sprouts and savoy cabbage to skim milk and cream is like comparing your scrotum to your dick
4 weeks ago
Anonymous
Are you getting mad that I'm right, the fact that youre a cooklet that can't tell the difference between cooked cabbage and cooked brussel sprouts? Name calling is not a valid argument. Let me guess, cooked chicken taste no different from duck or turkey either does it? Veal and mutton are no different, and neither is bacon to pork jowl either?
4 weeks ago
Anonymous
>let me compare two completely different species of animals to two different cultivars of the same plant species that have nearly identical taste, appearance and structure
The only thing on your list that's remotely similar is bacon and pork jowl and if you cure it the same way it will taste nearly identical, just like savoy cabbage and brussel sprouts. You're too deep to see that you have no idea what you're talking about and your palate isn't nearly as refined as you wish it was.
4 weeks ago
Anonymous
>it will taste nearly identical >nearly identical >nearly
So nearly, but not the same? If I can taste the difference and if other people can taste the difference, but you can't taste the difference isn't the problem with your own taste?
4 weeks ago
Anonymous
At least try to be intellectually honest. You wouldn't be able to taste the difference unless you had them side-by-side. It's like saying you can tell the difference in taste between Holstein and Hereford cattle (you can't).
4 weeks ago
Anonymous
Its not my fault you can't taste the difference between cabbage and brussel sprouts. You need to stop projecting.
4 weeks ago
Anonymous
It's not my fault you can't make an analogy that makes sense. If I blindfolded you and fed you brussel sprouts and savoy cabbage I prepared the same way you wouldn't be able to tell the difference.
4 weeks ago
Anonymous
The thing is, I would be able to tell the difference. If you think I wouldn't be able to tell the difference because you can't tell the difference, that's your fault. Are you autistic or so narcissistic that you don't realise that there is a reality that isn't just based on your own opinions and experiences? I can taste the difference. Other people can taste the difference. They were bred and cultivate for years to be different because they are different and taste different as a result. If you can't tell the difference that is an issue with your own tastebuds. Fried cabbage and fried brussel sprouts taste different. I can also tell the difference between endive and Boston lettuce. I can tell the difference between bolted broccoli and cold farmed broccoli by taste and texture. The problem is your own tongue. You're no different than a colorblind person arguing other people are wrong because they can distinguish red from green because you yourself don't experience the difference.
4 weeks ago
Anonymous
No you couldn't lol how arrogant of a cooklet are you?
4 weeks ago
Anonymous
Prove to me that I can't taste the difference. Oh wait, you can't. Name calling is not an argument. Even if it was, I can cook and can taste the difference but apparently you can't. You should go get your tongue checked.
4 weeks ago
Anonymous
Prove to me that you can taste the difference. Oh wait, you can't. Name calling is not an argument. Even if it was, I can cook nearly identical ingredients so you can't taste the difference, but apparently you can't. You should go get your cooking checked.
4 weeks ago
Anonymous
It seems that you are angry.
Of course, I would be upset if I cooked brussel sprouts and they ended up tasting like cabbage, too.
4 weeks ago
Anonymous
I'm not the one that can't cook a cabbage to taste like a brussel sprout, anon.
4 weeks ago
Anonymous
I'm not the one that can't cook a cabbage to taste like a brussel sprout, anon.
concindentally both of you are homosexuals arguing about cabbage
4 weeks ago
Anonymous
yeah but unless you cook them to mush, brussel sprouts have a mustardy sharpness to them that can't be replicated,
but I'm not autistic enough to argue about it for three hours
Prep: quarter or halve sprouts, blanch in boiling water for just like a minute, drain and pat dry.
Recipe #1. Add pancetta and fry, remove from pan and reserve. Fry quartered or halved sprouts in the fat until well browned, add crushed garlic and cook a few more minutes, salt and pepper, cayenne flakes to taste. Top with reserved pancetta.
Recipe #2. Add a generous amount of butter to pan, fry sprouts until golden and the butter is browning. Add salt and pepper, chopped sage, and a bit of brown sugar, cook until the sugar begins to carmelize.
you could soak the raw shredded brussels sprouts in some buttermilk which would tenderize them and add some tanginess. Then coat handfulls of them with a flour, garlic powder, onion powder, salt/pepper, and paprika seasoning. fry and serve with parsley and lemon wedges. idk
>What if you shredded Brussels sprouts, then lightly fried them?
If I see "superfood kale-brussels salad" or any appetizer with Brussels on it, definitely going to order it. I love roasted, crisped up sprouts with bacon, pecans, pine nuts, or balsamic glaze, dried cherries, or whatever else creative way they want to serve it. I always am not disappointed.
Had some yummy thai style sprouts at Cooper's Hawk full of chilies and roasted cashews. So, from bleu cheese, to honey-sriracha, to crunchy bacon, browned sprouts just suck up the flavors!
I have more respect for the plant itself than the "city" it was named after. Nobody except Europeans care about the 's'. I will admit it is just my opinion, but shouldn't be capitalized either.
mustard green gas
Be sure to add a little bit of vinegar when cooking them. Acids prevents green vegetables from going mushy and gray when cooked at high temps. Balsamic vinegar with salt, black pepper, chili flakes, and near the end some crushed garlic is my go-to flavors for fried brussel sprouts. I give them a hard sear with butter or some other oil, then I lower the temp and cover with a lid to kind of steam them a bit. Its tasty.
Or you could do a very light frying and mix them with shredded cabbage and dressing to make a slaw. Also tasty. I fucking love brussel sprout.
Had exactly that before and it was really nice, though I still prefer them halved and either roasted or slow-fried face-down in a pan. This anon has it nailed down .
I do that all the time.
I just blanch and shock them first.
I like to quarter them and make sprout kraut. The same way you would do with cabbage kraut. I've also made them into kimchi. I need to do that again.
that makes nerve gas
ever since i watched jacques pepin's video of thin slicing them and cooking them with some chopped bacon i don't cook them any other way now
i work a place that does this , they are tossed in sauce after , taste pretty good withiut sauce anyway
Aren't you afraid the flavor of the sprouts will get
lost in the sauce
>shredded Brussels sprouts, then lightly fried them
My mother has a dish like this. Only the sprouts are seared so they still keep most of their crunch but have brown crisp edges. Served with a dressing that has shaved nuts, raisins in it. It's... adequate. Not the best way to serve sprouts but far from the worst.
What's the point buying sprouts if you're going to shred them? Surely just use a savoy cabbage or something.
What this anon said. Just making more work for yourself.
Some of us actually enjoy the process of cooking as much as the result. You are either a fatty or a cooklet.
I love the process of cooking. Why the fuck would I ever shred brussel sprouts when I could do the same thing with cabbage and it's easier, faster, cheaper and tastes the same?
Have you ever pan fried a whole brussel sprout? It needs to be sliced.
Surely you're not so stupid that you don't know the difference between slicing and shredding.
If shredding is so difficult that one should just use cabbage instead when brussel sprouts are desired, that is laziness. He does not appreciate brussel sprouts.
If your brussel sprouts taste no different from common cabbage you are a shit cook with no taste.
>if your cultivar of brassica oleracea tastes the same as your cultivar of brassica oleracea then you're a shit cook
The only reason I can imagine someone shredding brussel sprouts instead of cabbage is if they're too clumsy with a knife to get fine, even cuts. You're just fucking retarded and getting upset over something equally retarded.
Broccoli is a brassica, and so is cauliflower. You going to argue that they taste the same as cabbage?
No because they don't have the same form and function you dumbfuck, but they sure taste similar.
The function is to eat them, and even if they taste similar they are not the same and do not taste exactly the same. If I want brussel sprouts I will cook brussel sprouts, not cabbage or some other brassica or green. If I want a high surface area for searing and frying in a pan then shredding is best. The effort is worth the end result if that end result is desired. Its like using skim milk in cooking when cream is called for, it works sometimes but it is not the same. A key lime is similar but not the same to a standard lime, nor is a pink lady the same as a red delicious.
Shut the fuck up retard, you wouldn't be able to tell the difference in the end result. Comparing brussel sprouts and savoy cabbage to skim milk and cream is like comparing your scrotum to your dick
Are you getting mad that I'm right, the fact that youre a cooklet that can't tell the difference between cooked cabbage and cooked brussel sprouts? Name calling is not a valid argument. Let me guess, cooked chicken taste no different from duck or turkey either does it? Veal and mutton are no different, and neither is bacon to pork jowl either?
>let me compare two completely different species of animals to two different cultivars of the same plant species that have nearly identical taste, appearance and structure
The only thing on your list that's remotely similar is bacon and pork jowl and if you cure it the same way it will taste nearly identical, just like savoy cabbage and brussel sprouts. You're too deep to see that you have no idea what you're talking about and your palate isn't nearly as refined as you wish it was.
>it will taste nearly identical
>nearly identical
>nearly
So nearly, but not the same? If I can taste the difference and if other people can taste the difference, but you can't taste the difference isn't the problem with your own taste?
At least try to be intellectually honest. You wouldn't be able to taste the difference unless you had them side-by-side. It's like saying you can tell the difference in taste between Holstein and Hereford cattle (you can't).
Its not my fault you can't taste the difference between cabbage and brussel sprouts. You need to stop projecting.
It's not my fault you can't make an analogy that makes sense. If I blindfolded you and fed you brussel sprouts and savoy cabbage I prepared the same way you wouldn't be able to tell the difference.
The thing is, I would be able to tell the difference. If you think I wouldn't be able to tell the difference because you can't tell the difference, that's your fault. Are you autistic or so narcissistic that you don't realise that there is a reality that isn't just based on your own opinions and experiences? I can taste the difference. Other people can taste the difference. They were bred and cultivate for years to be different because they are different and taste different as a result. If you can't tell the difference that is an issue with your own tastebuds. Fried cabbage and fried brussel sprouts taste different. I can also tell the difference between endive and Boston lettuce. I can tell the difference between bolted broccoli and cold farmed broccoli by taste and texture. The problem is your own tongue. You're no different than a colorblind person arguing other people are wrong because they can distinguish red from green because you yourself don't experience the difference.
No you couldn't lol how arrogant of a cooklet are you?
Prove to me that I can't taste the difference. Oh wait, you can't. Name calling is not an argument. Even if it was, I can cook and can taste the difference but apparently you can't. You should go get your tongue checked.
Prove to me that you can taste the difference. Oh wait, you can't. Name calling is not an argument. Even if it was, I can cook nearly identical ingredients so you can't taste the difference, but apparently you can't. You should go get your cooking checked.
It seems that you are angry.
Of course, I would be upset if I cooked brussel sprouts and they ended up tasting like cabbage, too.
I'm not the one that can't cook a cabbage to taste like a brussel sprout, anon.
concindentally both of you are homosexuals arguing about cabbage
yeah but unless you cook them to mush, brussel sprouts have a mustardy sharpness to them that can't be replicated,
but I'm not autistic enough to argue about it for three hours
>sauce
>oil
>butter
>bacon
>fry
>cheese
At least a child is honest about not liking vegetables.
Prep: quarter or halve sprouts, blanch in boiling water for just like a minute, drain and pat dry.
Recipe #1. Add pancetta and fry, remove from pan and reserve. Fry quartered or halved sprouts in the fat until well browned, add crushed garlic and cook a few more minutes, salt and pepper, cayenne flakes to taste. Top with reserved pancetta.
Recipe #2. Add a generous amount of butter to pan, fry sprouts until golden and the butter is browning. Add salt and pepper, chopped sage, and a bit of brown sugar, cook until the sugar begins to carmelize.
you could soak the raw shredded brussels sprouts in some buttermilk which would tenderize them and add some tanginess. Then coat handfulls of them with a flour, garlic powder, onion powder, salt/pepper, and paprika seasoning. fry and serve with parsley and lemon wedges. idk
>What if you shredded Brussels sprouts, then lightly fried them?
You get a shit thread with retards arguing over a shit vegetable
>What if you shredded Brussels sprouts, then lightly fried them?
If I see "superfood kale-brussels salad" or any appetizer with Brussels on it, definitely going to order it. I love roasted, crisped up sprouts with bacon, pecans, pine nuts, or balsamic glaze, dried cherries, or whatever else creative way they want to serve it. I always am not disappointed.
Had some yummy thai style sprouts at Cooper's Hawk full of chilies and roasted cashews. So, from bleu cheese, to honey-sriracha, to crunchy bacon, browned sprouts just suck up the flavors!
That recipe has been around forever
I have more respect for the plant itself than the "city" it was named after. Nobody except Europeans care about the 's'. I will admit it is just my opinion, but shouldn't be capitalized either.
Imma just call them sprouts. their name is too long, especially for bitter mini cabbages.
I wrap them in bacon. Great for parties.
I always forget to add that extra "s". But they're one of the most based vegetables out there. Luv me Brussels
Then just buy cabbage dumbfuck. You're wasting time and money just to shred that shit.
Don't listen to these cabbagefags. They are stupid and probably Polish. You can do whatever you want with your sprouts, including shredding them.
You're probably an idiot anyway and pronounce the 'g' in 'Gouda'.
You'd have shredded brussel sprouts that have been lightly fried.
Briefly microwaved and sliced in half then seared, pan fried, or convection baked till near blackened, and tossed in a sauce is easy and delicious