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I like the sounds of the onion chunks, kielbasa, and sausage bits added.
posted by
Vermont01
on February 28, 2015 at 5:05 PM
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TAPS
His first take sounds like the way I make cabbage steaks...sliced, drizzled with olive oil and broiled....but I'm a weirdo who can eat Brussels sprouts just steamed and, if I'm not being really good, dipped in a little ghee on my plate - YUM!! He cooks like I do, intuitively or experimenting by mood - well, except when it comes to baking.....
posted by
Krisles
on February 28, 2015 at 9:15 AM
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I love the quote but unfortunately I don't try new things at all.
posted by
Chuck_E_Ibrahim
on February 28, 2015 at 1:48 AM
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Re: WileyJohn
When you do, I'd sure love to get a big whiff of the aroma.
posted by
TAPS.
on February 27, 2015 at 8:52 PM
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TAPS
Your post inspires me to make some bread again soon I haven't done so for too long a time.
posted by
WileyJohn
on February 27, 2015 at 7:36 PM
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It is interesting to read of different people's recipes.
posted by
FormerStudentIntern
on February 27, 2015 at 5:11 PM
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taps
i really enjoyed this post, and the bs sounded great. he had a lot of good ideas on how to cook them, may try them myself. even if i am the only one in the family that likes bs......
posted by
jeansaw
on February 27, 2015 at 1:45 PM
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I love his spunk. He is my kind of cook, just keep thinking of a different way and you will come up with one you love.
posted by
Justi
on February 27, 2015 at 1:39 PM
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I personally would never roast them...I left my recipe for him at on eof your posts yesterday dear Taps. He might find my way the tasiest.
posted by
Kabu
on February 27, 2015 at 12:42 PM
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I have a brother who is one of those rare individuals who can literally eat anything! We would mention all kinds of obscure food items at him, and each was met with "Mmmm! Love 'em!" And I married a vegetarian, so I'm now getting used to eating those things I wouldn't as a child. Surprisingly, some of them are really good . . . 
posted by
JimmyA
on February 27, 2015 at 12:09 PM
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Well i like them just boiled whole but only after frosts and not too early in case with boughten ones that chemical residual is still active, usuall OK., after Christmas. Of course if they are home grown they usually get covered in white fly here.
posted by
C_C_T
on February 27, 2015 at 12:06 PM
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Here's a cooking tip from my kitchen
The prep he did reminded me of how I do artichokes these days: slice them open and pull out the bits that are not for eating, then drizzle a nice Italian salad dressing--or whatever suits your taste--over the open sides so it sinks down in. Then wrap them in foil and bake for... well, until they are tender enough that the leaves pull away easily. That might be around 40 minutes at 400, but I am guessing as it has been a while since I cooked them.
It would be easy to do Brussels sprouts the same way, and I bet they'd be tasty!
posted by
Ciel
on February 27, 2015 at 11:20 AM
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TAPS
I completey agree with Julia! In addition to being a great cook, she was also a great lady...I get many of my recipes from the Food Network, though I mostly use them as a basis for my own experiments...And kudos to Son#3 for trying something new...
posted by
Nautikos
on February 27, 2015 at 9:11 AM
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