Northwest Fishing Reports

Its sprout season. At Carpinitos in Kent you can buy Brussel sprouts on the stalk. Its a fun way to eat the lil cabbages.I buy stalks and take the big ones off for pickling,and the smaller ones for steaming.They are $2.00 a stalk.Its a fun way to get your kids to eat them.I know I took my nephews some and they just looked at them in amazement.Then ate some.Just as an FYI Pumpkins are in . Get them while you can . It hasnt been a great squash season.

I know where Im stopping on my way home tonight!

Thanks Racfish!

YYYuuuuuuucccccckkkkk!:-#

I like fresh picked brussel sprouts. Most of what you see in the grocery stores have been picked and stored for weeks, or longer, and are strong and bitter. Steamed (boiled is ok), then tossed in a pan with cooked chopped bacon, garlic, sliced onion, a little dab of sugar, and some vinegar makes for a mighty fine dish.

Matt wrote:YYYuuuuuuucccccckkkkk!:-#

Dude, thats almost like sinning. Come on over and I'll steam ya up a batch.

wolverine wrote: I like fresh picked brussel sprouts. Most of what you see in the grocery stores have been picked and stored for weeks, or longer, and are strong and bitter. Steamed (boiled is ok), then tossed in a pan with cooked chopped bacon, garlic, sliced onion, a little dab of sugar, and some vinegar makes for a mighty fine dish.

I'll try it this way, sounds good. I agreee, the sprouts that are fresh picked off of the stalk are the best by far. It sounds very close to what one of the gals on The Food Network was cooking them.

My typical way of fixin them is steam them, add warm butter and a little salt.

I am a fan of the Bamboo Steamer.I like most all my veggies just steamed a lil .I like the veggies crsip. Then I use margarine and a lil balsamic vinager to give them a lil tang.

Dude, I don't know Rich. Just the THOUGHT of the SMELL of them cooking makes me want to url. lol

Matt wrote:YYYuuuuuuucccccckkkkk!:-#

Totally!

Awww... Comon you guys...

Im a southern raised kid. We ate what we grew and caught. Dont tell me you dont like spinach either. Fried green tomatoes. Okra. Good stuff Maynard.

Ew.

Actually I love spinach, and in fact I love MOST vegetables. Something about brussel sprouts just doesn't fly in my book..... Go figure.

Ok... Ok.. if ya like Spinach, I wont give ya a hard time.

To bad most people that dont like it have only had it canned. I prefer it fresh in a salad. sweet and tasty.

brussels rock halfed and sautaed in butter and garlic :chef: :chef:

YES!:cheers:

Im smokin up some ribs this weekend and Im thinkin that a dish of sprouts along side is going to top the dish off just right.


Our kids dont like them either. Just dont tell anyone...

Matt wrote:YYYuuuuuuucccccckkkkk!:-#

You can say that again.... :pale:

I love them...dont half make me fart tho..

Rich McVey wrote:YES!:cheers:

Im smokin up some ribs this weekend and Im thinkin that a dish of sprouts along side is going to top the dish off just right.


Our kids dont like them either. Just dont tell anyone...

What time is dinner?[drool]

I love most vegetables including brussels sprouts - we've most recently had 'em oven roasted with a little olive oil, salt & pepper.

I'm guessing some of the individuals who don't like brussels sprouts simply have had them prepared wrong. Overcooking releases glucosinolate sinigrin, which has a sulfurous (rotten egg) odor; Likewise overcooking will affect the texture. The "boil 'em to death" method of cooking, quite common to North American households, is probably what does it in for vegetables for many people growing up.

[quote="Jay K"]I love most vegetables including brussels sprouts - we've most recently had 'em oven roasted with a little olive oil, salt & pepper.

I'm guessing some of the individuals who don't like brussels sprouts simply have had them prepared wrong. Overcooking releases glucosinolate sinigrin, which has a sulfurous (rotten egg) odor]

Jay K,

I like brussel sprouts but not the gas that comes with them. I would be willing to try roasting if you would be so kind to share oven temp and how long you roast them. Please!:)

Thanking you in advance for sharing.

Deka

The "test" for doneness that I use is to push a round wooden toothpick into a sprout. If it can go through the sprout with a little effort they are done.