To fuck or to cook?

[tmdiva]

Originally posted by Replaced_Texan
Imaginary friends are still friends, right?

Hmm. Maybe we can work out an appropriate trade. No, not girl-on-girl action. PM me.

tm

[ltl/fb]

Originally posted by tmdiva
Mustard cream sauce? I think I might need that in my life. Would it also work with asparagus?

tm

I would think so; it's particularly good on the brussels sprouts. Happily for you, my dad was available

OK, to prep fresh brussels sprouts, you take off the outer leaves and then cut an x in the bottom (so that the bottom/stem will cook more evenly and you don't end up with hard raw middle and limp gross overcooked leaves). I'm sure you know that, but it's important. Basically just shove the point of a paring knife in twice to make an X.

This is for about 2 lb trimmed brussels sprouts, so adjust for your weight.

Cook brussels sprouts in white wine or vermouth (steam cook, not boil cook) until tender. Toss with 3T dijon mustard, 1 c heavy cream, 1/4 t sage until sprouts are coated. Top with blanched slivered toasted almonds (I think that browning sliced or slivered almonds in butter would be good, too).

I like my fudge without nuts, please.

[tmdiva]

Originally posted by ltl/fb
Cook brussels sprouts in white wine or vermouth (steam cook, not boil cook) until tender. Toss with 3T dijon mustard, 1 c heavy cream, 1/4 t sage until sprouts are coated. Top with blanched slivered toasted almonds (I think that browning sliced or slivered almonds in butter would be good, too).

Powdered sage? How about if I steep fresh sage in the cream?

I like my fudge without nuts, please.

I don't do a non-nut version--I tried it once and it's just not as good. I'll be making almond as well as hazelnut if that's more to your liking. And the caramels don't have nuts.

tm

[ltl/fb]

Originally posted by tmdiva
Powdered sage? How about if I steep fresh sage in the cream?



I don't do a non-nut version--I tried it once and it's just not as good. I'll be making almond as well as hazelnut if that's more to your liking. And the caramels don't have nuts.

tm

Actually, hazlenuts and almonds sound fine. I was fixated on walnuts, which I do not like.

Steeping the sage would be fine, I'm sure. The recipe is ancient (from an ancient cookbook, I mean) and actually calls for frozen brussels sprouts. I think exploiting the greater availability of fresh produce and herbs is all to the good.

Speaking of herbs, what herbs are easy to grow?

[tmdiva]

Originally posted by ltl/fb
Actually, hazlenuts and almonds sound fine. I was fixated on walnuts, which I do not like.

Walnuts are eeeeeeevil. You will never see them in a recipe from me.

Speaking of herbs, what herbs are easy to grow?

Rosemary, thyme, sage, oregano, mint, chives and lavender are all perennials that require little special care. Rosemary, thyme, sage and lavender are also good landscape plants and come in lots of different varieties (I have a really cool variegated sage out front in my yard). Mint is quite invasive, so plant it in a container or enclosed bed.

Basil is an annual that is fairly easy to grow, so long as you religiously pinch off the flowers. Most other annual herbs (parsley and cilantro most often for me) have to be re-seeded often because they are fast to bolt. I find it much easier to just buy them at the supermarket when I need them.

tm

[ltl/fb]

Originally posted by tmdiva
Rosemary, thyme, sage, oregano, mint, chives and lavender are all perennials that require little special care. Rosemary, thyme, sage and lavender are also good landscape plants and come in lots of different varieties (I have a really cool variegated sage out front in my yard). Mint is quite invasive, so plant it in a container or enclosed bed.

Basil is an annual that is fairly easy to grow, so long as you religiously pinch off the flowers. Most other annual herbs (parsley and cilantro most often for me) have to be re-seeded often because they are fast to bolt. I find it much easier to just buy them at the supermarket when I need them.

tm

I left out essential info. Let's back up and assume we are growing on a windowsill or very, very small balcony, and have no yard. Any advice?

[tmdiva]

Originally posted by ltl/fb
I left out essential info. Let's back up and assume we are growing on a windowsill or very, very small balcony, and have no yard. Any advice?

Not much different--all of these things do well in pots. They just won't get as big (and will require more watering) as if they were planted in the ground. I would not really recommend trying to start them from seed--just buy little starts and put them in whatever size pot suits you. You can even plant several in the same (large-ish) pot if you like.

tm

[taxwonk]

Originally posted by ltl/fb
Actually, hazlenuts and almonds sound fine. I was fixated on walnuts, which I do not like.

Steeping the sage would be fine, I'm sure. The recipe is ancient (from an ancient cookbook, I mean) and actually calls for frozen brussels sprouts. I think exploiting the greater availability of fresh produce and herbs is all to the good.

Speaking of herbs, what herbs are easy to grow?

They're all insanely easy to grow, being in essence weeds that taste good. Basil, thyme, oregano, parsley... They'll all take over just about any space you give them.

[ltl/fb]

Originally posted by taxwonk
They're all insanely easy to grow, being in essence weeds that taste good. Basil, thyme, oregano, parsley... They'll all take over just about any space you give them.

SCROLL
THEN
POST

OK, feeling better now.

[taxwonk]

Originally posted by ltl/fb
SCROLL
THEN
POST

OK, feeling better now.

It'll never happen, honey. I'm just not willing to work that hard on this shit.

[Adder]

Okay.. no idea what this board is about, but why is the title of this board presented as a dicotomy?

[Replaced_Texan]

Originally posted by Adder
Okay.. no idea what this board is about, but why is the title of this board presented as a dicotomy?

The recipe board gets its name from this post.

[Fugee]

I made 67 dozen cookies** for my church's cookie sale last weekend. I am sick of cooking but am having Thanksgiving at the Manor.

**Most were icebox cookies -- I'd been making the dough and freezing it all month and simply had to slice and bake. I used the church's huge commercial convection oven (just like the ones at Mrs. Fields' shops) so could bake about 8-10 dozen at a time. But it was still a marathon bake-a-rama.

[Atticus Grinch]

Originally posted by ltl/fb
OK, to prep fresh brussels sprouts, you take off the outer leaves and then cut an x in the bottom (so that the bottom/stem will cook more evenly and you don't end up with hard raw middle and limp gross overcooked leaves). I'm sure you know that, but it's important. Basically just shove the point of a paring knife in twice to make an X.

No offense to your dad (this time), but a friend of mine did a batch with half of them with little Xes and the other half without. Gave us a chance to try them side by side to see if there was a diff. I expected the Xed ones to be less bitter because I'd heard and used this tip. Turns out, the ones with Xes tasted slightly more bitter than the others. Go figure.

My dad grew up in an agricultural town and loves the b-sprouts. His current schtick is to cut them in half and sautee in oil, then dress with balsamic. I recommend the cutting in half; much less bitter than anything whole, Xes or no.

[ltl/fb]

Originally posted by Atticus Grinch
No offense to your dad (this time), but a friend of mine did a batch with half of them with little Xes and the other half without. Gave us a chance to try them side by side to see if there was a diff. I expected the Xed ones to be less bitter because I'd heard and used this tip. Turns out, the ones with Xes tasted slightly more bitter than the others. Go figure.

My dad grew up in an agricultural town and loves the b-sprouts. His current schtick is to cut them in half and sautee in oil, then dress with balsamic. I recommend the cutting in half; much less bitter than anything whole, Xes or no.

Who said anything about bitter? I want consistent texture.

You cook how you want.

What is your obsession with bitter? Is this some ass thing?