Farm1 wrote:
> > wrote in message
> ...
> On Nov 13, 1:09 am, "Farm1" > wrote:
>> > wrote in message
>>
>> ....
>>
>> On Nov 12, 9:35 pm, Dave Smith > wrote:
>>
>>> On 12/11/2012 10:29 PM, Janet Bostwick wrote:
>>>>> Brussel sprouts translation - bitter little cabbages.
>>>> I've begun to think that the food preferences of each person is
>>>> dependent upon their personal mouth chemistry. I can't imagine
>>>> brussels sprouts being bitter. To me they are sweet and slightly
>>>> nutty.
>>> The bitterness comes out in them when they are overcooked.
>> They're bitter when raw, too. At least to me they are. Even cut in
>> half, brushed with olive oil and placed on a hot grill for about one
>> minute doesn't negate that bitterness.
>> __________________________________----
>> Have you tried steaming them?
>>
>>
> It must be a genetic thing with me. I perceive them as bitter no
> matter how they are prepared. But I love cabbage!
> _________________________________
> I don't like Brussel Sprouts unless they are really small and very fresh -
> big ones cause me to want to upchuck so I can sympathise. And I too love
> cabbage.
>
>
Speaking of really small BS (and I agree), lately I have seen ones
that are almost the size of a softball. Ugh. I like them to be a
size that can be popped into my mouth.

On Tue, 13 Nov 2012 09:05:29 -0600, George Leppla
> wrote:

>On 11/13/2012 8:51 AM, sf wrote:
>>> >
>>> >I was wary of them. I was a recent convert to Brussels Sprouts, after
>>> >having learned how good they can be when they are not overcooked. My
>>> >wife had tried the frozen type somewhere and reported that they were
>>> >surprisingly good. I tried them and I was surprised.
>
>> Arrugh... was it a good surprise or a bad one?
>
>
> From the FWIW department... I used to grow Brussels Sprouts and found
>out that if I left them on the stalk and didn't harvest them until after
>a hard frost they tasted a lot better. Sprouts picked before that
>tended to be bitter.
>
>George L

leaving them until after frost is recommended, as with parsnips.
Janet US

On Tue, 13 Nov 2012 10:45:06 -0500, "Jean B." > wrote:

>Farm1 wrote:
>> > wrote in message
>> ...
>> On Nov 13, 1:09 am, "Farm1" > wrote:
>>> > wrote in message
>>>
>>> ....
>>>
>>> On Nov 12, 9:35 pm, Dave Smith > wrote:
>>>
>>>> On 12/11/2012 10:29 PM, Janet Bostwick wrote:
>>>>>> Brussel sprouts translation - bitter little cabbages.
>>>>> I've begun to think that the food preferences of each person is
>>>>> dependent upon their personal mouth chemistry. I can't imagine
>>>>> brussels sprouts being bitter. To me they are sweet and slightly
>>>>> nutty.
>>>> The bitterness comes out in them when they are overcooked.
>>> They're bitter when raw, too. At least to me they are. Even cut in
>>> half, brushed with olive oil and placed on a hot grill for about one
>>> minute doesn't negate that bitterness.
>>> __________________________________----
>>> Have you tried steaming them?
>>>
>>>
>> It must be a genetic thing with me. I perceive them as bitter no
>> matter how they are prepared. But I love cabbage!
>> _________________________________
>> I don't like Brussel Sprouts unless they are really small and very fresh -
>> big ones cause me to want to upchuck so I can sympathise. And I too love
>> cabbage.
>>
>>
>Speaking of really small BS (and I agree), lately I have seen ones
>that are almost the size of a softball. Ugh. I like them to be a
>size that can be popped into my mouth.

have you seen them on the stalk for sale in the grocery store? It's
something like a slender Christmas tree with the largest sprouts on
the bottom and smallest at the top.
I can't grow them. Our Fall weather encourages aphids and any cabbage
relative gets positively covered with them.
Janet US

On Tue, 13 Nov 2012 10:42:38 -0500, "Jean B." > wrote:

>Janet Bostwick wrote:
>> On Mon, 12 Nov 2012 17:04:02 -0800 (PST), "
>> > wrote:
>>
>>> On Nov 12, 7:00 pm, "Richard K." > wrote:
>>>> on a whim, got some frozen brussel sprouts the other day... I haven't had
>>>> them in years... I wonder if they would go with my spinach salad? Maybe a
>>>> 3-4 cooked and diced? I'm now out of spinach, actually used up the bag, so
>>>> need some extender.
>>>>
>>>>
>>> Brussel sprouts translation - bitter little cabbages.
>>
>> I've begun to think that the food preferences of each person is
>> dependent upon their personal mouth chemistry. I can't imagine
>> brussels sprouts being bitter. To me they are sweet and slightly
>> nutty.
>> Janet US
>
>I have also begun to think that we must react differently to
>various flavors. We know about cilantro, but I think that is the
>tip of the iceberg. It also probably explains why I detest
>turnips and similar things.

love all of those veggies and more. I can't afford the little puny
things they sell here, the price is outrageous.
Janet US

"Pico Rico" > wrote in message
...

> you are what you eat!

does that go for pron stars?

"Janet Bostwick" > wrote in message
...

> leaving them until after frost is recommended, as with parsnips.
> Janet US


Just wondering, what if you leave tomatoes out after frost? I assume they
get mushy? like if you put them in the freezer?

"Jean B." > wrote in message
...

> I have also begun to think that we must react differently to various
> flavors. We know about cilantro, but I think that is the tip of the
> iceberg. It also probably explains why I detest turnips and similar
> things.


interesting... and odd that something one day that tastes good suddenly
tastes "bad" another day-- or vice versa.

"Jean B." > wrote in message
...
> Dave Smith wrote:
>> The bitterness comes out in them when they are overcooked.

> Hmmm. Roasted BS, most likely overcooked, aren't bitter--

lol-- "roasted BS" lot of that here! And sometimes bitter.

On 11/13/2012 10:42 AM, Jean B. wrote:
> Janet Bostwick wrote:

>> I've begun to think that the food preferences of each person is
>> dependent upon their personal mouth chemistry. I can't imagine
>> brussels sprouts being bitter. To me they are sweet and slightly
>> nutty.

> I have also begun to think that we must react differently to various
> flavors. We know about cilantro, but I think that is the tip of the
> iceberg. It also probably explains why I detest turnips and similar
> things.

I can go along with that. I like vegetables. Love brussels sprouts,
for one.

But when I see people would voluntarily and happily eat turnips or
rutabagas, I wonder what am I missing, they taste horrid to me.

For that reason, while I don't understand why people despise brussels
sprouts, I figure there's more to it.

nancy

"Nancy Young" > wrote in message
.com...
> On 11/13/2012 10:42 AM, Jean B. wrote:
>> Janet Bostwick wrote:
>
>>> I've begun to think that the food preferences of each person is
>>> dependent upon their personal mouth chemistry. I can't imagine
>>> brussels sprouts being bitter. To me they are sweet and slightly
>>> nutty.
>
>> I have also begun to think that we must react differently to various
>> flavors. We know about cilantro, but I think that is the tip of the
>> iceberg. It also probably explains why I detest turnips and similar
>> things.
>
> I can go along with that. I like vegetables. Love brussels sprouts,
> for one.
>
> But when I see people would voluntarily and happily eat turnips or
> rutabagas, I wonder what am I missing, they taste horrid to me.
>
> For that reason, while I don't understand why people despise brussels
> sprouts, I figure there's more to it.

OTOH I love rutabaga but even the smell of turnips makes me feel ill!
--
--

http://www.shop.helpforheroes.org.uk/

On 13/11/2012 12:31 PM, Nancy Young wrote:

> I can go along with that. I like vegetables. Love brussels sprouts,
> for one.
>
> But when I see people would voluntarily and happily eat turnips or
> rutabagas, I wonder what am I missing, they taste horrid to me.
>
> For that reason, while I don't understand why people despise brussels
> sprouts, I figure there's more to it.
>


I can understand why some people hate Brussels Sprouts. Like myself,
they probably had them too many times where they had been way overcooked
and developed that nasty tastes that BSs get when they are overcooked.

I also used to hate parsnips. They were just plan nasty, but then I
tried them roasted and I found them to be a whole other vegetable, a
very tasty one.

For years I disliked squash. Over the last 10 years or so I have
developed a strong appreciation for roasted squash. In fact, we had some
on the weekend I am in the middle of cooking up some soup with the half
that was leftover.

Turnip..... nope. It is still disgusting.

On Tue, 13 Nov 2012 11:55:35 -0500, "Richard K."
> wrote:

>"Janet Bostwick" > wrote in message
.. .
>
>> leaving them until after frost is recommended, as with parsnips.
>> Janet US
>
>
>Just wondering, what if you leave tomatoes out after frost? I assume they
>get mushy? like if you put them in the freezer?
>
If your frost was light and quick, you won't see any dark green,
glassy spots on the remaining green tomatoes. You can pick those
tomatoes and bring them in the house. Lay them out, stem side down,
in a box or similar and they will ripen gradually and probably not all
at once. The tomatoes that were naturally whiter on the vine -- that
is closer to ripening -- will ripen sooner in the house and be more
like fresh picked. The rest of the tomatoes will ripen at their own
pace and be suitable for salads or sandwiches or towards the end toss
them into soup or casserole.
Janet US

On 13/11/2012 10:43 AM, Jean B. wrote:
> Dave Smith wrote:
>> On 12/11/2012 10:29 PM, Janet Bostwick wrote:
>>
>>>>>
>>>> Brussel sprouts translation - bitter little cabbages.
>>>
>>> I've begun to think that the food preferences of each person is
>>> dependent upon their personal mouth chemistry. I can't imagine
>>> brussels sprouts being bitter. To me they are sweet and slightly
>>> nutty.
>>
>> The bitterness comes out in them when they are overcooked.
>>
>>
> Hmmm. Roasted BS, most likely overcooked, aren't bitter--and I seem to
> be pretty sensitive to bitterness in foods.

True, but I was assuming that they had been boiled. I find parsnips to
be bitter when boiled, but sweet and tasty when roasted, and the more
roasted they are the better they taste.


I am thinking about trying roasted beets. I don't mind beets but my wife
hates them. They are one of the few vegetables that she won't eat. I am
wondering if they would be more palatable to her if they were roasted.

"Dave Smith" > wrote in message
...


> I am thinking about trying roasted beets. I don't mind beets but my wife
> hates them. They are one of the few vegetables that she won't eat. I am
> wondering if they would be more palatable to her if they were roasted.


Maybe you could do that to the turnips to make them more palatable to you
too. ;-)

Cheri

On 11/13/2012 11:45 AM, Ophelia wrote:
>
>
> "Nancy Young" > wrote in message

>> But when I see people would voluntarily and happily eat turnips or
>> rutabagas, I wonder what am I missing, they taste horrid to me.
>>
>> For that reason, while I don't understand why people despise brussels
>> sprouts, I figure there's more to it.
>
> OTOH I love rutabaga but even the smell of turnips makes me feel ill!
>

I think they may well be a genetic predisposition against things like
this. Aside from potatoes and radishes, I can't stomach root
vegetables. Turnips, parsnips, beets (Georgie don't eats beets),
carrots, kohlrabi, etc. Something about that whole family of vegetables
that really makes them inedible to me.

But I like cabbage, Brussels Sprouts, cauliflower, broccoli, etc.

Go figure.

George L

Nancy Young wrote:
>
> But when I see people would voluntarily and happily eat turnips or
> rutabagas, I wonder what am I missing, they taste horrid to me.

I'll offer you a deal. I give you my bell peppers and parsnips. You
give me your turnips and rutties. Everyone's happy.

> For that reason, while I don't understand why people despise brussels
> sprouts, I figure there's more to it.

Different members of the cabbage family have different degrees of
bitterness. I appear to like bitter more than average and that's likely
to be part of why I like brussels sprouts. I also like bitter
brocollini and broco-rabe more than regular brocolli probably for the
same reason. I have a further theory on bitterness. Kids like bitter a
lot less than adults. I bet some people would like their veggies better
once grown up but refuse to try them remembering their childhood
experiences. The stronger the refusal the more I figure they are a
picky eater.

Different members of the cabbage family have different amounts of the
chemical that gives mustard and horseradish their hotness. Mustard is a
distant member of the cabbage family, as are turnips. I've never seen
anyone develop a tolerance for this type of hotness so I suspect people
are born with some level of tolerance to it. As far back as I can
remember it's been clear I have a higher than average tolerance to it.
If you have a very strong reaction to the hotness of mustard,
horseradish and wasabi you might not like brussels sprouts without
specifically noticing that chemical. I can taste it in raw brussels
sprouts. Only people with very high tolerance for bitter plus very high
tolerance for horseradish-hotness would even consider eating a raw
brussel sprout. They are too strong for me so most would not tolerate a
single bite.

So those are two reasons someone might dislike the entire family of
veggies. or are they actually two views of the same chemical and
therefore two views of the same reason?

be perfectly honest, I've NEVER eaten frozen ones - so I can only
>>> guess what they are like and I don't think I'd like them.
>>>
>>
>>
>> I was wary of them. I was a recent convert to Brussels Sprouts, after
>> having learned how good they can be when they are not overcooked. My
>> wife had tried the frozen type somewhere and reported that they were
>> surprisingly good. I tried them and I was surprised.
>
> Arrugh... was it a good surprise or a bad one?
>


It was a good surprise. They were actually quite good, and that's coming
from someone who doesn't eat many frozen vegetables.

George Leppla wrote:
>
> From the FWIW department... I used to grow Brussels Sprouts and found
> out that if I left them on the stalk and didn't harvest them until after
> a hard frost they tasted a lot better. Sprouts picked before that
> tended to be bitter.

Now *that's* interesting to hear because we all know grocery store produce
is picked early and artificially ripened later. They've always been bitter
to me...the best you can do is try to mask that flavor.

G.

gtr wrote:
>
> On 2012-11-13 02:22:14 +0000, Richard K. said:
>
> > I am going to consult the ex-- she has about a bizzillion cookbooks...
> > the frozen I got smell terrible. I don't think I can eat them.
>
> I don't think it's necessarily the frozen aspect, but possible the
> cooking aspect. They can be sulpheric little devils. Why they haven't
> been when we broil/bake in the toaster oven recently I can't say.
> Maybe the wife pre-treats them or something.

Jill posted a casserole recipe for them just a few weeks ago. I tried it
and actually enjoyed the darn things for the first time ever.

G.

Jim Elbrecht wrote:

> I only buy them frozen- or at a farm stand. [haven't grown them in
> 20 years] Because I have *never* seen decent fresh brussel sprouts
> in a store. They are like green beans, IMO-- Grow them or buy them
> frozen.

WF sometimes has them still on the stalk. The sprouts should be
fresher, but I wonder if the stalk has any use.

Nancy Young wrote:

> But when I see people would voluntarily and happily eat turnips or
> rutabagas, I wonder what am I missing, they taste horrid to me.
>
> For that reason, while I don't understand why people despise brussels
> sprouts, I figure there's more to it.

They're often undercooked. That makes them taste yucky.

On Tue, 13 Nov 2012 15:14:28 -0500, Dave Smith
> wrote:

> be perfectly honest, I've NEVER eaten frozen ones - so I can only
> >>> guess what they are like and I don't think I'd like them.
> >>>
> >>
> >>
> >> I was wary of them. I was a recent convert to Brussels Sprouts, after
> >> having learned how good they can be when they are not overcooked. My
> >> wife had tried the frozen type somewhere and reported that they were
> >> surprisingly good. I tried them and I was surprised.
> >
> > Arrugh... was it a good surprise or a bad one?
> >
>
>
> It was a good surprise. They were actually quite good, and that's coming
> from someone who doesn't eat many frozen vegetables.

thanks Did you do something special with them or just follow the
directions on the package?

--
Food is an important part of a balanced diet.

"John J" > wrote in message
...
> On Tue, 13 Nov 2012 09:08:59 -0700, Janet Bostwick
> > wrote:
>
>>On Tue, 13 Nov 2012 09:05:29 -0600, George Leppla
> wrote:
>>
>>>On 11/13/2012 8:51 AM, sf wrote:
>>>>> >
>>>>> >I was wary of them. I was a recent convert to Brussels Sprouts, after
>>>>> >having learned how good they can be when they are not overcooked. My
>>>>> >wife had tried the frozen type somewhere and reported that they were
>>>>> >surprisingly good. I tried them and I was surprised.
>>>
>>>> Arrugh... was it a good surprise or a bad one?
>>>
>>>
>>> From the FWIW department... I used to grow Brussels Sprouts and found
>>>out that if I left them on the stalk and didn't harvest them until after
>>>a hard frost they tasted a lot better. Sprouts picked before that
>>>tended to be bitter.
>>>
>>>George L
>>
>>leaving them until after frost is recommended, as with parsnips.
>
> And kale. Frost makes them produce sugar as anti-freeze, so they taste
> sweeter.

I know about frost on veggies, but would that still work if you put them in
the freezer for a wee while?

--
--

http://www.shop.helpforheroes.org.uk/

On 11/13/2012 3:21 PM, Gary wrote:
> gtr wrote:
>>
>> On 2012-11-13 02:22:14 +0000, Richard K. said:
>>
>>> I am going to consult the ex-- she has about a bizzillion cookbooks...
>>> the frozen I got smell terrible. I don't think I can eat them.
>>
>> I don't think it's necessarily the frozen aspect, but possible the
>> cooking aspect. They can be sulpheric little devils. Why they haven't
>> been when we broil/bake in the toaster oven recently I can't say.
>> Maybe the wife pre-treats them or something.
>
> Jill posted a casserole recipe for them just a few weeks ago. I tried it
> and actually enjoyed the darn things for the first time ever.
>
> G.
>
That's nice to hear! I can't remember where I got the recipe, must have
been 20 years ago.

Jill

On Tue, 13 Nov 2012 13:10:18 -0500, Dave Smith
> wrote:

snip I find parsnips to
>be bitter when boiled, but sweet and tasty when roasted, and the more
>roasted they are the better they taste.
>
I have to sort of agree on this. I don't think they are bitter, so
much as tasteless when boiled. However, roasting puts them in the
category of sweet treats. Yum
Janet US

On 11/13/2012 12:45 PM, Ophelia wrote:
>
>
> "Nancy Young" > wrote in message
> .com...
>> On 11/13/2012 10:42 AM, Jean B. wrote:
>>> Janet Bostwick wrote:
>>
>>>> I've begun to think that the food preferences of each person is
>>>> dependent upon their personal mouth chemistry. I can't imagine
>>>> brussels sprouts being bitter. To me they are sweet and slightly
>>>> nutty.
>>
>>> I have also begun to think that we must react differently to various
>>> flavors. We know about cilantro, but I think that is the tip of the
>>> iceberg. It also probably explains why I detest turnips and similar
>>> things.
>>
>> I can go along with that. I like vegetables. Love brussels sprouts,
>> for one.
>>
>> But when I see people would voluntarily and happily eat turnips or
>> rutabagas, I wonder what am I missing, they taste horrid to me.
>>
>> For that reason, while I don't understand why people despise brussels
>> sprouts, I figure there's more to it.
>
> OTOH I love rutabaga but even the smell of turnips makes me feel ill!

My mother used to sneak them into her beef stew. The turnips were cut
just like the potatoes. I always tried to work around them when
spooning the stew into my bowl but wasn't always successful. One bite
and I knew that wasn't a potato! I don't think I'll ever like turnips.

Jill

"John J" > wrote in message
...

>>I know about frost on veggies, but would that still work if you put them
>>in
>>the freezer for a wee while?
>
> Interesting question, also because we don't get much frost here. I
> tried to Google it but got only conflicting answers.

I haven't been able to find out, so if you do ...
--
--

http://www.shop.helpforheroes.org.uk/

"jmcquown" > wrote in message
...

>> OTOH I love rutabaga but even the smell of turnips makes me feel ill!
>
> My mother used to sneak them into her beef stew. The turnips were cut
> just like the potatoes. I always tried to work around them when spooning
> the stew into my bowl but wasn't always successful. One bite and I knew
> that wasn't a potato! I don't think I'll ever like turnips.

I think we need to understand what is meant by 'turnips'. Here in
Scotland, what I know as a rutabaga (we call them swedes) they call
turnips

To me, a turnip in one of those whitish/purplish things with a vile
flavour.
Turnip: http://tinyurl.com/dxfqcqh

Here is our swede: http://tinyurl.com/bo43wnc

These I love, mashed with butter, added to stew or even roasted!






--
--

http://www.shop.helpforheroes.org.uk/

On 11/13/2012 3:10 PM, Doug Freyburger wrote:
> Nancy Young wrote:
>>
>> But when I see people would voluntarily and happily eat turnips or
>> rutabagas, I wonder what am I missing, they taste horrid to me.
>
> I'll offer you a deal. I give you my bell peppers and parsnips. You
> give me your turnips and rutties. Everyone's happy.

Well, only if you keep that parsnips. I don't think I care for
them all that much, either.
>
>> For that reason, while I don't understand why people despise brussels
>> sprouts, I figure there's more to it.
>
> Different members of the cabbage family have different degrees of
> bitterness. I appear to like bitter more than average and that's likely
> to be part of why I like brussels sprouts. I also like bitter
> brocollini and broco-rabe more than regular brocolli probably for the
> same reason.

I love all those things.

> I have a further theory on bitterness. Kids like bitter a
> lot less than adults. I bet some people would like their veggies better
> once grown up but refuse to try them remembering their childhood
> experiences. The stronger the refusal the more I figure they are a
> picky eater.

I never did outgrow my loathing for turnips/et al, or liver.

> Different members of the cabbage family have different amounts of the
> chemical that gives mustard and horseradish their hotness. Mustard is a
> distant member of the cabbage family, as are turnips. I've never seen
> anyone develop a tolerance for this type of hotness so I suspect people
> are born with some level of tolerance to it. As far back as I can
> remember it's been clear I have a higher than average tolerance to it.
> If you have a very strong reaction to the hotness of mustard,
> horseradish and wasabi you might not like brussels sprouts without
> specifically noticing that chemical. I can taste it in raw brussels
> sprouts. Only people with very high tolerance for bitter plus very high
> tolerance for horseradish-hotness would even consider eating a raw
> brussel sprout. They are too strong for me so most would not tolerate a
> single bite.

It's not something I ever thought to try, for whatever reason. Little
single serving cole slaws come to mind.

> So those are two reasons someone might dislike the entire family of
> veggies. or are they actually two views of the same chemical and
> therefore two views of the same reason?

I just don't hear people be so strong about hating mustard or the
other cruciferous vegetables the way brussels sprouts almost always
come up.

nancy

On 11/13/2012 1:01 PM, Dave Smith wrote:
> On 13/11/2012 12:31 PM, Nancy Young wrote:
>
>> I can go along with that. I like vegetables. Love brussels sprouts,
>> for one.
>>
>> But when I see people would voluntarily and happily eat turnips or
>> rutabagas, I wonder what am I missing, they taste horrid to me.
>>
>> For that reason, while I don't understand why people despise brussels
>> sprouts, I figure there's more to it.

> I can understand why some people hate Brussels Sprouts. Like myself,
> they probably had them too many times where they had been way overcooked
> and developed that nasty tastes that BSs get when they are overcooked.

I grew up on canned vegetables, so I knew some overcooked vegetables,
Brussels sprouts included. It's what put me off asparagus, have you
tried canned? To this day they are not my favorite though I don't
hate them. I can see how an adversion can develop from early experiences.

It didn't put me off brussels sprouts, though.

> I also used to hate parsnips. They were just plan nasty, but then I
> tried them roasted and I found them to be a whole other vegetable, a
> very tasty one.

Are they sweet? I don't know why, I don't mind carrots but parsnips
not so much.

> For years I disliked squash. Over the last 10 years or so I have
> developed a strong appreciation for roasted squash. In fact, we had some
> on the weekend I am in the middle of cooking up some soup with the half
> that was leftover.

I have also come to appreciate squash, more than I did.

> Turnip..... nope. It is still disgusting.

I'm with you. <<shudder>>

nancy

On Tue, 13 Nov 2012 22:06:30 -0000, "Ophelia" >
wrote:

snip
>
>I think we need to understand what is meant by 'turnips'. Here in
>Scotland, what I know as a rutabaga (we call them swedes) they call
>turnips
>
> To me, a turnip in one of those whitish/purplish things with a vile
>flavour.
>Turnip: http://tinyurl.com/dxfqcqh
>
>Here is our swede: http://tinyurl.com/bo43wnc
>
>These I love, mashed with butter, added to stew or even roasted!
>

You have them correctly identified. The way that I best remember
turnips is a raw turnip sandwich. I don't know if it came from an
early farm life, but my maternal relatives ate sandwiches of fresh
garden produce. Radish, cucumbers, turnip, kohlrabi, green onions,
regular onions, tomatoes -- I'm sure there are more. It was just two
slices of buttered bread with the vegetable and salt and pepper. I
thought they were delicious. I still make those sandwiches when I can
get them either from my garden or from a farmer's market. I can only
imagine how they must have tasted with fresh homemade bread and
freshly churned butter. )
Janet US

On 11/13/2012 5:09 PM, Christine Dabney wrote:
> On Tue, 13 Nov 2012 16:30:06 -0500, jmcquown >
> wrote:
>
>> On 11/13/2012 3:21 PM, Gary wrote:
>
>>>
>>> Jill posted a casserole recipe for them just a few weeks ago. I tried it
>>> and actually enjoyed the darn things for the first time ever.
>>>
>>> G.
>>>
>> That's nice to hear! I can't remember where I got the recipe, must have
>> been 20 years ago.
>>
>> Jill
>
> Could you repost it? I would like to see this.
>
> Christine
>

Google really sucks for finding posted recipes on newsgroups, doesn't
it? Basically it's escalloped (or more accurately, au gratin). Let me
try to wing it for you:

Mix breadcrumbs with grated parmesan cheese and melted butter for the
topping. Make a basic white sauce. Slice the brussels sprouts in half
and place in a two quart casserole dish. Pour the white sauce over the
sprouts. Sprinkle with the breadcrumb mixture. Bake at 400F for about
15-20 minutes or until browned and bubbly.

Jill

"John J" > wrote in message
...

> Interesting question, also because we don't get much frost here. I
> tried to Google it but got only conflicting answers.

That's what she said last night.

On 11/13/2012 5:06 PM, Ophelia wrote:

> I think we need to understand what is meant by 'turnips'. Here in
> Scotland, what I know as a rutabaga (we call them swedes) they call
> turnips
>
Some do. Depends where you are. When my cousin gives me one from her
garden she calls it a 'swedd'.

> To me, a turnip in one of those whitish/purplish things with a vile
> flavour.
> Turnip: http://tinyurl.com/dxfqcqh
>
I've _tried_ to like those, really I have.

> Here is our swede: http://tinyurl.com/bo43wnc
>
> These I love, mashed with butter, added to stew or even roasted!
>
Scotch broth, beef barley broth - they both need rutabaga/swede. Orange
lentil soup, too.

"jmcquown" > wrote in message
...
> Google really sucks for finding posted recipes on newsgroups, doesn't it?
> Basically it's escalloped (or more accurately, au gratin). Let me try to
> wing it for you:
>
> Mix breadcrumbs with grated parmesan cheese and melted butter for the
> topping. Make a basic white sauce. Slice the brussels sprouts in half
> and place in a two quart casserole dish. Pour the white sauce over the
> sprouts. Sprinkle with the breadcrumb mixture. Bake at 400F for about
> 15-20 minutes or until browned and bubbly.
>
> Jill


I love scalloped potatoes, but my mom put ham in it so have not had them in
decades... sliced potatoes and cheese are close

On 11/13/2012 6:47 PM, Richard K. wrote:
> "jmcquown" > wrote in message
> ...
>> Google really sucks for finding posted recipes on newsgroups, doesn't it?
>> Basically it's escalloped (or more accurately, au gratin). Let me try to
>> wing it for you:
>>
>> Mix breadcrumbs with grated parmesan cheese and melted butter for the
>> topping. Make a basic white sauce. Slice the brussels sprouts in half
>> and place in a two quart casserole dish. Pour the white sauce over the
>> sprouts. Sprinkle with the breadcrumb mixture. Bake at 400F for about
>> 15-20 minutes or until browned and bubbly.
>>
>> Jill
>
>
> I love scalloped potatoes, but my mom put ham in it so have not had them in
> decades... sliced potatoes and cheese are close
>
>

Well... this is with brussels sprouts

Jill

"jmcquown" > wrote in message
...

> Well... this is with brussels sprouts
>
> Jill


you know, that sounds good. But not with bitter frozen divorcee brussel
sprouts.

On 11/13/2012 6:18 PM, Christine Dabney wrote:
> On Tue, 13 Nov 2012 17:14:01 -0500, Nancy Young
> > wrote:
>
>> I just don't hear people be so strong about hating mustard or the
>> other cruciferous vegetables the way brussels sprouts almost always
>> come up.

> Or beets.

(laugh) I did start to mention beets and thought better of it.

nancy

"Nancy Young" > wrote in message
.com...
> On 11/13/2012 6:18 PM, Christine Dabney wrote:
>> Or beets.
>
> (laugh) I did start to mention beets and thought better of it.
>
> nancy


I like beets. Good on spinach salad!

"Richard K." wrote:
>"Nancy Young" wrote:
>>Christine Dabney wrote:
>>>Or beets.
>>
>>(laugh) I did start to mention beets and thought better of it.
>
>I like beets. Good on spinach salad!

Beets are one of my favorite vegetables... I buy canned sliced beets
by the case... good in all sorts of salads, in soups, and I love
pickled beets, and especially harvard beets... and hot buttered beets
is probably the best veggie side with a beef steak.