Mundane Thoughts or Comments

[Opsimath]

I don't know how many, when I was a kid, that I got zapped by tinsel if I walked too close to the Christmas tree. I hated that!

I have to whack the handles of the frozen food cases at the grocery store a few times before I can open the door, but that's year round; it just gets a lot worse in cold weather.

I suppose it's our electrifying personalities.

 

[Canard]

In the produce section of the supermarket Saturday morning, a tiny howling petulant child flung a small object, not at me, but rather blindly in my general direction. It hit the floor some distance from me but rolled on and was stopped by my hiking boot. I looked down. It appeared to be a Brussels sprout. I have never been to Brussels, nor even Belgium, nor I suspect had the sprout. I do not like sprouts.

 

[Opsimath]

I love Brussels sprouts and cabbage. May I have your share, please? (But not the one off of the supermarket floor.) I have a hard time cooking the sprouts just right though. Seems I cook them too much or not enough. They're tricky.

 

[Canard]

I love Brussels sprouts and cabbage. May I have your share, please? (But not the one off of the supermarket floor.) I have a hard time cooking the sprouts just right though. Seems I cook them too much or not enough. They're tricky.

I am not a picky eater. I do eat sprouts. I am just not fond of them. Cutting them in half, rolling them in olive oil and seasonings, and then roasting them on a baking pan works much better than boiling them.

There is a high-end, fine dining Mexican restaurant here. They do roasted sprouts with with a sauce/dip made from ground up pumpkin seeds. I must reluctantly confess that it is pretty good.

My wife is the big sprout fan.

I like and grow cabbage and other brassica family members.

 

[davismanLV]

I love Brussels sprouts and cabbage. May I have your share, please? (But not the one off of the supermarket floor.) I have a hard time cooking the sprouts just right though. Seems I cook them too much or not enough. They're tricky.

As Canard has already said, cut them in half and cook however you like. Reduces cooking time and they cook more uniformly. I love B. sprouts. And cabbage.

 

[JohnW63]

Boiling can over cook a sprout and break down the cells which release that not the best cabbage smell. I also prefer the cut in half and fried of broiled versions.

 

[Rayk]

I’m alone .
I got a cold/sinus infection .
I got an itch , don’t look .
I need to record . Cough* hack* sniff * dang it no more Elixer nano webs ugh .
Two humidifiers blaring and still can’t keep up with the dryness .

The dogs took my spot on the couch! So I moved to the recliner now they’re in it with me . I want a new guitar .

I haven’t completed my entertainment center or my recording desk along with setting up the newish old pc setup I got for recording nor did I finish my deck .

Dang it dogs leave me alone so I can enjoy my coffee !

I need to meet a wealthy old lady .

For something really off the cuff the OM 120 still sounds really good very pleasing to the ears . No case for that one and still handling the humidity swings .

Ok I’m going , cup two of coffee coming up .

Annnnnnnnnd CUT !

 

[gjmalcyon]

I love Brussels sprouts and cabbage. May I have your share, please? (But not the one off of the supermarket floor.) I have a hard time cooking the sprouts just right though. Seems I cook them too much or not enough. They're tricky.

Cut 'em in half and set aside. Grab a roasting pan, deposit a glug or two of olive oil in the bottom, add diced pancetta, bacon, guanciale, pork roll, or whatever your favorite carrier of porcine goodness is and render in a 425 degree oven.

Once the pancetta has rendered down into delicious golden nuggets, add the Brussels sprouts, salt, and cook, stirring occasionally until you see some nice dark caramelization. I'll sometimes give them a couple of minutes under the broiler to add a little extra deliciousness.

This is how I do them at Thanksgiving, and this simple method has converted more than a few "I can't stand them!" Brussels sprouts haters.

 

[Opsimath]

Cut 'em in half and set aside. Grab a roasting pan, deposit a glug or two of olive oil in the bottom, add diced pancetta, bacon, guanciale, pork roll, or whatever your favorite carrier of porcine goodness is and render in a 425 degree oven.

Once the pancetta has rendered down into delicious golden nuggets, add the Brussels sprouts, salt, and cook, stirring occasionally until you see some nice dark caramelization. I'll sometimes give them a couple of minutes under the broiler to add a little extra deliciousness.

This is how I do them at Thanksgiving, and this simple method has converted more than a few "I can't stand them!" Brussels sprouts haters.

Thank you. I had to look up pancetta and guanciale, had not heard of them.

 

[RBSinTo]

Brussel sprouts? Unless they're cooked British style (saltless in a pot of boiling water for eight hours until they have the consistancy and flavour of wet newspaper) they are just fine, as are any vegetables.
The three foods I cannot abide are:
Salmon,
Coconut, and
Cilantro.
I'll eat just about anything else.
Eel sandwiches on banana bread. Sure. Why not?
RBSinTo

 

[Opsimath]

Brussel sprouts? Unless they're cooked British style (saltless in a pot of boiling water for eight hours until they have the consistancy and flavour of wet newspaper) they are just fine, as are any vegetables.
The three foods I cannot abide are:
Salmon,
Coconut, and
Cilantro.
I'll eat just about anything else.
Eel sandwiches on banana bread. Sure. Why not?
RBSinTo

I'll agree on the cilantro, but you may take the first bite of that eel sandwich.

 

[Canard]

I need to meet a wealthy old lady .

ZZ Top: Every girl's crazy bout a sharp dressed man.

Spend some money on new threads. Go to a good barber. Get your sartorial and tonsorial splendour scores up.

If you sing, get your Michael-Bolton-type chops together or if that is too cloying, how about some Peter Frampton, "Oooh, Baby, I love your ways ..." If you don't sing, take voice lessons. Build up your repertoire of ballads. Polish up your nicest looking acoustic. When good weather comes again, and it will, go busking in the vicinity of posh retirement communities. Mall managers are often amenable to talented buskers if approached and offered an audition first.

 

[Opsimath]

My favorite cabbage recipe, so simple but so good!

Sauteed Cabbage | Easy, Healthy Recipe

Sauteed cabbage is an easy, DELICIOUS vegetable side that's healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.

www.wellplated.com

 

[gjmalcyon]

I'll agree on the cilantro, but you may take the first bite of that eel sandwich.

There's a genetic component to the "cilantro tastes like soap" issue:

Cilantro Love and Hate: Is it a Genetic Trait?

Some people are genetically predisposed to hate cilantro. Their cilantro taste aversion is genetic, and to them it tastes like soap.

blog.23andme.com

 

[Opsimath]

One more night below freezing out of five total and then we're on the road to recovery, which may or may not include plumbers, but hoping for the best.

 

[Opsimath]

There's a genetic component to the "cilantro tastes like soap" issue:

Cilantro Love and Hate: Is it a Genetic Trait?

Some people are genetically predisposed to hate cilantro. Their cilantro taste aversion is genetic, and to them it tastes like soap.

blog.23andme.com

I also detest arugula and don't understand at all why suddenly in the past few years it has been added in almost anything salad. I no longer buy bagged salad because of arugula. Ack! I wonder if that's a genetic thing as well.

 

[Midnight Toker]

Cut 'em in half and set aside. Grab a roasting pan, deposit a glug or two of olive oil in the bottom, add diced pancetta, bacon, guanciale, pork roll, or whatever your favorite carrier of porcine goodness is and render in a 425 degree oven.

Once the pancetta has rendered down into delicious golden nuggets, add the Brussels sprouts, salt, and cook, stirring occasionally until you see some nice dark caramelization. I'll sometimes give them a couple of minutes under the broiler to add a little extra deliciousness.

This is how I do them at Thanksgiving, and this simple method has converted more than a few "I can't stand them!" Brussels sprouts haters.

I LOVE Brussels. They were my fav as a kid as well. I make the way my mom did. Steamed, w/ the stem end scored in an X pattern to allow even steaming. Steam them until they're tender on the outside w/ a little crunch left in the center. Pour into a bowl, generous amounts of fresh course cracked black pepper, salt, and slice a few pats of butter and let them melt on top, then stir. (A smidge of garlic powder optional)

There are days I come home wiped out from work and will just toss one of those frozen "steam in bag" Brussels pouches in the microwave and call it dinner.

 

[RBSinTo]

I also detest arugula and don't understand at all why suddenly in the past few years it has been added in almost anything salad. I no longer buy bagged salad because of arugula. Ack! I wonder if that's a genetic thing as well.

Cynthia,
Little known fact:
There is a genetic component to the dislike of eel sandwiches on banana bread.
RBSinTo

 

[gjmalcyon]

Cut 'em in half and set aside. Grab a roasting pan, deposit a glug or two of olive oil in the bottom, add diced pancetta, bacon, guanciale, pork roll, or whatever your favorite carrier of porcine goodness is and render in a 425 degree oven.

Once the pancetta has rendered down into delicious golden nuggets, add the Brussels sprouts, salt, and cook, stirring occasionally until you see some nice dark caramelization. I'll sometimes give them a couple of minutes under the broiler to add a little extra deliciousness.

This is how I do them at Thanksgiving, and this simple method has converted more than a few "I can't stand them!" Brussels sprouts haters.

Gah! Forgot the garlic!

I'll add up to a dozen smashed cloves of garlic to the pan with the pancetta.

 

[fronobulax]

I also detest arugula and don't understand at all why suddenly in the past few years it has been added in almost anything salad.

Follow the money. The traditional salad lettuce, iceberg, has been getting expensive to grow, expensive to ship and dinged for being the nutritional equivalent of water. So the definition of "salad" has expanded to include other greens which are "easier" to provide or better nutritionally,