I tried some pureed cauliflower soup that was intensely yummy. Perhaps a small attempt at roasting these things. Unfortunately, the stronger color veggies have the most nutrition, and they're the ones that taste the most bitter to me.
Don't belong. Dangerous, like you. Can't be controlled. Can't be trusted. Everyone could just go on without me and not have to worry. People could be what they wanted to be. Could be with the people they wanted. Live simple. No secrets.
River ,'Objects In Space'
Natter 73: Chuck Norris only wishes he could Natter
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Connie Neil - Mar 12, 2015 10:25:47 am PDT #22057 of 30000
brillig
Steph L. - Mar 12, 2015 10:28:07 am PDT #22058 of 30000
this mess was yours / now your mess is mine
Unfortunately, the stronger color veggies have the most nutrition, and they're the ones that taste the most bitter to me.
Roasting really helps with that. It makes them sweeter, I assume because they caramelize somewhat. Even Brussels sprouts are good when roasted (better still -- roasted and then topped with bacon crumbles!).
But yeah, I avoid bitter foods like the plague, which is why I tinker with roasting and/or covering them in cheese.
Zenkitty - Mar 12, 2015 10:34:46 am PDT #22059 of 30000
Every now and then, I think I might actually be a little odd.
we tried roasting brussel sprouts last Christmas. We did not find them to be really any better I'm afraid.
Steph L. - Mar 12, 2015 10:38:02 am PDT #22060 of 30000
this mess was yours / now your mess is mine
My mom has a recipe for roasted Brussels sprouts that involves fig jam, for real. It's not bad, but I'm not a huge fan of mixing savory and sweet. Everyone at Thanksgiving loved it, though.
P.M. Marc - Mar 12, 2015 10:38:43 am PDT #22061 of 30000
So come, my friends, be not afraid/We are so lightly here/It is in love that we are made; In love we disappear
Slice in half. Cook them in a pan with a bit of butter and/or olive oil + salt. Toss while cooking, stop when they are just cooked and the bottoms are lightly browned. Do not cook until squishy.
Only way to go.
Steph L. - Mar 12, 2015 10:39:30 am PDT #22062 of 30000
this mess was yours / now your mess is mine
Only way to go.
Plus baaaaaaacon.
t edit Dang, now I want Brussels sprouts, and I have none.
Sue - Mar 12, 2015 10:46:05 am PDT #22063 of 30000
hip deep in pie
My brussels sprouts recipe invilved bacon, butter and a swish of heavy cream. Delicious!
P.M. Marc - Mar 12, 2015 10:52:29 am PDT #22064 of 30000
So come, my friends, be not afraid/We are so lightly here/It is in love that we are made; In love we disappear
So, Tep: my 71 tabs are a lot of Cap fic I intend to read, a buttload of fail-fandomanon threads, historic research info re: houses my husband's grandmother lived in as a kid, expat threads on Macau for fic research purposes, Facebook, here, and right now, that's about it.
I only let mobile routinely add up like this. It has been months since I had fewer than 60 tabs on there.
Steph L. - Mar 12, 2015 10:56:13 am PDT #22065 of 30000
this mess was yours / now your mess is mine
So, Tep: my 71 tabs
Definitely external memory, then.
sj - Mar 12, 2015 10:56:29 am PDT #22066 of 30000
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
Slice in half. Cook them in a pan with a bit of butter and/or olive oil + salt. Toss while cooking, stop when they are just cooked and the bottoms are lightly browned. Do not cook until squishy.
I saw this done the other day with pancetta and then tossed in a balsamic reduction, and I really want to try it.