Re: Pretty.

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Post #321,468 by Andrew Grygus 2/14/10 7:45:51 PM Reply	Re: Pretty. Probably overcooking, and possibly some from processing. I don't remember every trying frozen ones. Frozen ones are, of course, already cooked, and I imagine they may be a bit mushy by time they reach the plate. Overcooking starts to release smelly sulfur compounds.
Post #321,469 by drook 2/14/10 8:39:41 PM Reply	Got any ideas for an on-the-stem preparation? I've got a local source for those. They look so cool, I'm trying to figure out a way to prepare them still on the stem. PS: Your photo credit link is broken. -- Drew
Post #321,470 by Andrew Grygus 2/14/10 9:10:45 PM Reply	Re: Got any ideas for an on-the-stem preparation? I've never heard of anyone trying that, but steaming would probably be the way to go. Baking would be too uneven - too long to penetrate. Brushing with oil and spit roasting might work.
Post #321,471 by drook 2/14/10 9:13:06 PM Reply	Ooh, rotisserie Get some long spikes in each end, put it in the rotisserie over the grill. That might work. I thought of steaming, but couldn't figure out what to steam it in. Mine's only about 9 inches long. -- Drew
Post #321,484 by mvitale 2/15/10 7:52:34 AM Reply	... Mine's only about 9 inches long. NO COMMENT. -Mike "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." - Benjamin Franklin, 1759 Historical Review of Pennsylvania

Scored a nice stem of Brussels Sprouts today . . . - (Andrew Grygus) - (6) - Feb. 14, 2010, 07:00:29 PM EST

Pretty. - (Another Scott) - (5) - Feb. 14, 2010, 07:36:56 PM EST

Re: Pretty. - (Andrew Grygus) - (4) - Feb. 14, 2010, 07:45:51 PM EST

Got any ideas for an on-the-stem preparation? - (drook) - (3) - Feb. 14, 2010, 08:39:41 PM EST

Re: Got any ideas for an on-the-stem preparation? - (Andrew Grygus) - (2) - Feb. 14, 2010, 09:10:45 PM EST

Ooh, rotisserie - (drook) - (1) - Feb. 14, 2010, 09:13:06 PM EST

... - (mvitale) - Feb. 15, 2010, 07:52:34 AM EST

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