Quote:
Originally Posted by ellie
Well anything with bacon is usually quite tasty lol. How does the texture come out after cooking these? The only way I've had brussels sprouts has been mushy. I'm not positive, but I think she boiled hers. And they've almost tasted chemical-y if that makes any sense. Similar to the way my Mom made her asparagus. I used to despise asparagus until I learned to steam it with a little butter and lemon juice. Now I can't get enough of asparagus! I guess all Moms don't know how to cook after all?
|
The texture is halfway between firm and soft. Brussels sprouts have a taste that's a bit earthy and a bit acidic, and it balances well with citrus and a fat. While you can just sauté them in a bit of oil with salt and pepper, the flavor is better complimented with the meaty bacon fat and the nutty chestnut oils. I'm not a fan of straight boiled Brussels sprouts, but I can eat them because I've learned to appreciate the taste by having them in a dish I love. The same thing happened with me and bell peppers by having them in a Denver omelet. Now I eat bell peppers raw like I host a cooking show.