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#1 l'angelo mysterioso

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Posted 08 December 2013 - 11:15 PM

I love em

 

not trendily crunchy but nice and soft

 

not with chestnuts, bacon or any of that ####

 

not stir fried

 

not pureed

 

just boiled and not just at christmas


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#2 ehbandit

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Posted 09 December 2013 - 07:06 AM

same here, and my 6 year old daughter does too.

#3 hoff

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Posted 09 December 2013 - 07:08 AM

Sprout and pilchard sammich, lovelly with a dash of tabasco and worcester sauce.

#4 Griff9of13

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Posted 09 December 2013 - 07:13 AM

Like them now, but hated them as a child.

Don't like them over cooked and mushy though, just boiled until beginning to soften but still green. Over cooked all the flavour and goodness ends up left in the water that you tip down the sink.
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#5 WearyRhino

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Posted 09 December 2013 - 07:37 AM

Yes. Love sprouts, but never over cook them please.

#6 bearman

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Posted 09 December 2013 - 07:54 AM

This love/hate of sprouts must be a north/south thing.
Supermarkets here in Coventry sell them for most of the year. I'm always amazed that people only have them at Christmas.
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#7 Trojan

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Posted 09 December 2013 - 08:04 AM

I hate 'em. I shouldn't since I sell parts for (among other things) sprout harvesters, but I still hate 'em.


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#8 Derwent

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Posted 09 December 2013 - 09:15 AM

 

Over cooked all the flavour and goodness ends up left in the water that you tip down the sink.


Don't tip it down the sink, the water from sprouts (or cabbage for that matter) is wonderful for gravy.
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#9 Tiny Tim

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Posted 09 December 2013 - 09:51 AM

I like my sprouts steamed and served with roast chestnuts.



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#10 St Reatham

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Posted 09 December 2013 - 09:58 AM

Love them, particularly when they are soft and mushy.

#11 WearyRhino

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Posted 09 December 2013 - 10:00 AM

Don't tip it down the sink, the water from sprouts (or cabbage for that matter) is wonderful for gravy.


I've always understood that stock made with brassicas is unpalatable, so I've never tried. Might have to now.

#12 Derwent

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Posted 09 December 2013 - 10:15 AM

 

I've always understood that stock made with brassicas is unpalatable, so I've never tried. Might have to now.


Quite the opposite, it makes lovely gravy. In fact, I read somewhere that the Royal Society of Chemistry did some tests and concluded that beef stock and cabbage water are the essential ingredients for a perfect gravy.
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#13 Futtocks

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Posted 09 December 2013 - 10:38 AM

There's a difference between 'soft' and one boiled-to-death serving I experienced once, at my Grandparents' wedding anniversary party. I rested the back of my fork on a sprout... and it sank in! You could see it oozing between the tines.


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#14 St Reatham

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Posted 09 December 2013 - 10:43 AM

There's a difference between 'soft' and one boiled-to-death serving I experienced once


I find steaming them helps avoid this.

#15 Ullman

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Posted 09 December 2013 - 01:55 PM

I love em

 

not trendily crunchy but nice and soft

 

Spot on


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#16 Futtocks

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Posted 09 December 2013 - 01:58 PM

If you don't like the taste, here's another reason to buy them at Christmas.


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#17 Ackroman

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Posted 09 December 2013 - 02:29 PM

shred 'em and then fry 'em.



#18 Shadow45

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Posted 09 December 2013 - 03:06 PM

Steam the little green beauties and then sautee them in butter with chopped chestnuts, hmmmmmmm nice

#19 l'angelo mysterioso

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Posted 09 December 2013 - 03:48 PM

shred 'em and then fry 'em.

Wrong

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#20 l'angelo mysterioso

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Posted 09 December 2013 - 03:49 PM

Steam the little green beauties and then sautee them in butter with chopped chestnuts, hmmmmmmm nice

Wrong

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