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Thread: are brussel sprouts played out?

  1. #31
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    Quote Originally Posted by NO ChoP! View Post
    I make a brussel sprout custard. It's pretty bomb.
    Care to share?


  2. #32
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    Quote Originally Posted by steelcrimp View Post
    David Chang from Momofuku did a spin off of this recipe with his brussel sprouts. It got ordered so much that he took it off his menu because thats the only thing people cared about. I made it on thanksgiving, and it is divine.
    https://food52.com/recipes/19682-mom...ce-vinaigrette
    The water, vinegar, and sugar are absolutely crucial as it enhances/dilutes the intenseness of the briny goodness.
    thanks. i am gonna try this tonight!!

    my 10-year anniversary dinner.

    (with Braised Ox-tails as the main + some carb..prob grits/polenta)


  3. #33
    Senior Member NO ChoP!'s Avatar
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    Quote Originally Posted by mise_en_place View Post
    Care to share?
    I roast brussels at a high heat, mix with an egg/cream custard in the blender, pass through a chinoise, set in small brule dishes, top with a sherry wine seal that is set with agar.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  4. #34
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    Brussel sprouts were sent to Earth by Satan to corrupt mankind. That's all I have to say about them.

  5. #35
    Senior Member DamageInc's Avatar
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    They are better than napa cabbage. Napa cabbage is the true enemy.
    Don't drink out of ornamental ponds in Tiergarten. You will get sick.

  6. #36
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    Quote Originally Posted by NO ChoP! View Post
    I roast brussels at a high heat, mix with an egg/cream custard in the blender, pass through a chinoise, set in small brule dishes, top with a sherry wine seal that is set with agar.
    Cool, thanks

  7. #37
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    Quote Originally Posted by alterwisser View Post
    I put boiled Brussels sprouts on my salted caramel ice cream and top it all with a garlic/anchovy paste!!!
    Get out

  8. #38
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    I love them. And now it's season for them here in Brussels

    Never seen a recipe to make them in the oven. I must try. I always just cook them until done with butter added on top.

  9. #39
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    Quote Originally Posted by krx927 View Post
    Never seen a recipe to make them in the oven. .
    really?

    they really shine from the oven. i keep it simple. i cut them in half..keep that end intact so they tiny half stays connected. toss with oil lightly..salt them. toss them in an oven spread out in one level (big sheet pan). i go 350F (you do the math)..and pull them when the edges are browning. if i am not lazy, i go in halfway with a spatula and toss them about.

    put them in a bowl..taste to check salt..add pepper and a sprinkling of parm cheese.

  10. #40
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    Quote Originally Posted by boomchakabowwow View Post
    really?

    they really shine from the oven. i keep it simple. i cut them in half..keep that end intact so they tiny half stays connected. toss with oil lightly..salt them. toss them in an oven spread out in one level (big sheet pan). i go 350F (you do the math)..and pull them when the edges are browning. if i am not lazy, i go in halfway with a spatula and toss them about.

    put them in a bowl..taste to check salt..add pepper and a sprinkling of parm cheese.
    They are quite good fried in duck fat and finished with a dash of nori komi furikake as well.


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