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11-04-2005, 03:15 PM
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#286
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Moderator
Join Date: Mar 2003
Location: Rose City 'til I Die
Posts: 3,306
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Destroying the evidence
Quote:
Originally posted by ltl/fb
What do you do to your brussels sprouts?
Made macaroni (well, pasta -- orichette(sp?)) and cheese last night -- cooked a couple handfuls of the pasta, grated a couple (or possibly 3, I did not weigh) ounces of cheddar, did a quick bechamel, half the pasta in a (biggish) cereal bowl, then half the bechamel, then half the cheese, then the rest of the pasta, the rest of the bechamel, the rest of the cheese and popped in the oven for about 10 min (the bechamel had gotten a little cold). Stirred it when it came out to mix the stuff around. God that was good.
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SIL cooked the sprouts, with some input from me, so I'm not completely sure. It involved olive oil and a fair amount of garlic. I think she started them on the stove and finished in the oven. She's vegetarian, so I couldn't convince her to add pancetta/bacon. Still, they turned out really tastey.
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Drinking gin from a jam jar.
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11-04-2005, 03:17 PM
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#287
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Moderator
Join Date: Mar 2003
Location: Rose City 'til I Die
Posts: 3,306
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Destroying the evidence
Quote:
Originally posted by Hank Chinaski
i'm off the carbs, but last night at McCormick & Schmick's had the oyster stew. It's a broth of cream and melting butter. Normally it's a great bread dip, but no bread for me. So I ate it like soup- not all of it but lots. The reason Atkin's is popular is it let's one justify that behavior. anyway it seems like a simple and very good souop course.
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A Portland-based chain, I might add! Pretty damn good for chain food, but, alas, still a chain. Even though they're local, I only hit 'em for their rEdiculously good/cheap happy hour menu.
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Drinking gin from a jam jar.
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11-04-2005, 03:17 PM
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#288
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Steaming Hot
Join Date: Mar 2003
Location: Giving a three hour blowjob
Posts: 8,220
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Destroying the evidence
Quote:
Originally posted by Oliver_Wendell_Ramone
SIL cooked the sprouts, with some input from me, so I'm not completely sure. It involved olive oil and a fair amount of garlic. I think she started them on the stove and finished in the oven. She's vegetarian, so I couldn't convince her to add pancetta/bacon. Still, they turned out really tastey.
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that's how I do my sprouts. And most important, slice them in half. Gets rid of any bitterness. I love sprouts. |
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11-04-2005, 03:19 PM
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#289
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Proud Holder-Post 200,000
Join Date: Sep 2003
Location: Corner Office
Posts: 86,129
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Destroying the evidence
Quote:
Originally posted by Oliver_Wendell_Ramone
A Portland-based chain, I might add! Pretty damn good for chain food, but, alas, still a chain. Even though they're local, I only hit 'em for their rEdiculously good/cheap happy hour menu.
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of the 5 or 6 seafood restaurants near me, I think only 1 isn't a chain. the menus do vary at M&S across the country so they're not that cookie cutter.
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I will not suffer a fool- but I do seem to read a lot of their posts
Last edited by Hank Chinaski; 11-04-2005 at 03:23 PM..
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11-04-2005, 03:22 PM
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#290
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I am beyond a rank!
Join Date: Jul 2005
Location: In that cafe crowded with fools
Posts: 1,466
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Destroying the evidence
Quote:
Originally posted by Oliver_Wendell_Ramone
SIL cooked the sprouts, with some input from me, so I'm not completely sure. It involved olive oil and a fair amount of garlic. I think she started them on the stove and finished in the oven. She's vegetarian, so I couldn't convince her to add pancetta/bacon. Still, they turned out really tastey.
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A nice way to do sprouts is sauteed with mushrooms and leeks, a bit of oil and lots of garlic. Stupendous.
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Why was I born with such contemporaries?
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11-04-2005, 03:26 PM
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#291
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Random Syndicate (admin)
Join Date: Mar 2003
Location: Romantically enfranchised
Posts: 14,276
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Destroying the evidence
Quote:
Originally posted by Oliver_Wendell_Ramone
A Portland-based chain, I might add! Pretty damn good for chain food, but, alas, still a chain. Even though they're local, I only hit 'em for their rEdiculously good/cheap happy hour menu.
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My chain restaurant weakness is Maggianos. I have a great, great fondness for their Farfalle, Chicken, Asparagus, Spinach, Parmesan Broth (described as "bowtie pasta tossed with chicken, asparagus, spinach, sun dried tomatoes in a light parmesan broth" on their website menu).
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"In the olden days before the internet, you'd take this sort of person for a ride out into the woods and shoot them, as Darwin intended, before he could spawn."--Will the Vampire People Leave the Lobby? pg 79
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11-04-2005, 03:31 PM
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#292
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Proud Holder-Post 200,000
Join Date: Sep 2003
Location: Corner Office
Posts: 86,129
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Destroying the evidence
Quote:
Originally posted by nononono
A nice way to do sprouts is sauteed with mushrooms and leeks, a bit of oil and lots of garlic. Stupendous.
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George carlin Moment:
"sprouts" are usually the plant part that first cracks through the ground- but brussel "sprouts" are the actually final plant output. brussel sprouts are more like brussel fruits. Heavy.
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I will not suffer a fool- but I do seem to read a lot of their posts
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11-04-2005, 03:34 PM
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#293
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I am beyond a rank!
Join Date: Jul 2005
Location: In that cafe crowded with fools
Posts: 1,466
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Destroying the evidence
Quote:
Originally posted by Hank Chinaski
George carlin Moment:
"sprouts" are usually the plant part that first cracks through the ground- but brussel "sprouts" are the actually final plant output. brussel sprouts are more like brussel fruits. Heavy.
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Okay. Consider my post revised to read brussel sprouts. Anyway, it's yummy.
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Why was I born with such contemporaries?
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11-04-2005, 03:36 PM
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#294
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Proud Holder-Post 200,000
Join Date: Sep 2003
Location: Corner Office
Posts: 86,129
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Destroying the evidence
Quote:
Originally posted by nononono
Okay. Consider my post revised to read brussel sprouts. Anyway, it's yummy.
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I wasn't refering to your post- I was commenting on the term. I'm trying to be perceived as more cerebral.
__________________
I will not suffer a fool- but I do seem to read a lot of their posts
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11-04-2005, 03:38 PM
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#295
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I am beyond a rank!
Join Date: Jul 2005
Location: In that cafe crowded with fools
Posts: 1,466
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Destroying the evidence
Quote:
Originally posted by Hank Chinaski
I wasn't refering to your post- I was commenting on the term. I'm trying to be perceived as more cerebral.
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Yes, I see that by your avatar. I must have been confused by your quoting of my post.
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Why was I born with such contemporaries?
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11-04-2005, 03:43 PM
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#296
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Moderator
Join Date: Mar 2003
Location: Pop goes the chupacabra
Posts: 18,532
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Destroying the evidence
Quote:
Originally posted by TexLex
Burger, our coons are hungier, the bones go too.
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Hmm. I'd say just better-mannered. |
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11-04-2005, 03:45 PM
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#297
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Moderator
Join Date: Mar 2003
Location: Pop goes the chupacabra
Posts: 18,532
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Destroying the evidence
Quote:
Originally posted by Replaced_Texan
My chain restaurant weakness is Maggianos.
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Fuck maggianos. I ordered a salad there (dunno hte name), the one with bacon, bleu cheese*, onions, and creamy italian. To go. I got home and no bacon or bleu cheese. I called to inquire. They told me they were out of cheese and bacon, which they hadn't happened to mention when I placed the order. They resisted my request for a refund for more than a microsecond, which I shouldn't have even had to ask for. Fuckers.
* I suppose it should be blue cheese or fromage bleu. |
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11-04-2005, 04:51 PM
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#298
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Wild Rumpus Facilitator
Join Date: Mar 2003
Location: In a teeny, tiny, little office
Posts: 14,167
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Destroying the evidence
Quote:
Originally posted by nononono
A nice way to do sprouts is sauteed with mushrooms and leeks, a bit of oil and lots of garlic. Stupendous.
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This whole line of recipes has me thinking that nobody really likes brussels sprouts, but everybody likes a lot of garlic to kill the taste of the sprouts, fried up with other things they really do like.
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Send in the evil clowns.
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11-04-2005, 05:58 PM
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#299
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Registered User
Join Date: Mar 2003
Location: Flyover land
Posts: 19,042
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Destroying the evidence
Quote:
Originally posted by Mmmm, Burger (C.J.)
Fuck maggianos. I ordered a salad there (dunno hte name), the one with bacon, bleu cheese*, onions, and creamy italian. To go. I got home and no bacon or bleu cheese. I called to inquire. They told me they were out of cheese and bacon, which they hadn't happened to mention when I placed the order. They resisted my request for a refund for more than a microsecond, which I shouldn't have even had to ask for. Fuckers.
* I suppose it should be blue cheese or fromage bleu.
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Last time I was there, in Dallas, at lunchtime, there was a roach crawling, just below head level, on the wall abutting our table. It was not even scurrying or trying to hide.
Not such a fan of Maggianos anymore.
I like Alice Springs Chicken at Outback. With a potato with everything.
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I'm using lipstick again.
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11-04-2005, 06:04 PM
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#300
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Registered User
Join Date: Mar 2003
Location: Flyover land
Posts: 19,042
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Destroying the evidence
Quote:
Originally posted by taxwonk
This whole line of recipes has me thinking that nobody really likes brussels sprouts, but everybody likes a lot of garlic to kill the taste of the sprouts, fried up with other things they really do like.
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Perhaps the flavor of brussels sprouts is not one that is good all alone -- like an all-purple outfit -- but can form a delightful layer in a more complex taste profile -- like purple sweater under a suit.
ETA yeah, I'm dash-happy.
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I'm using lipstick again.
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