Vegetable Discussion Thread (Caution: It's Steamy in Here)

Originally Posted by DeLorean

I have boiled brusselsprouts just about every other day. They're fantastic. I don't even put anything else on them. I wonder what they taste like raw.

They taste almost exactly as they do when boiled, only somehow worse. Definitey more bitter, as the boiling draws out some of the nutrients that contribute to the flavor.

Brussel sprouts are horrible anyway. They smell bad and get bitter far too early in their growth cycle. You can't do much with them in recipes, as their outer layers can be quite tough. They're essentially small cabbages, and cabbage is just as godawful (the fact that it's used to make sauerkraut only compounds the sins of cabbage.)

If it weren't for the nutritive value of brussel sprouts (tons of Vitamin A and C, with decent fiber content) they'd serve no culinary purpose whatsoever.

Jam it back in, in the dark.

That is one hell of a cream sauce, then. That's all I'll say.

There's nowhere I can't reach.