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#31
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| Now, nicely roasted brussels sprouts are sweet and tender, and delicious. And lightly steamed asparagus is fantastic. And cauliflower is one of the best, most versatile veggies there is!
__________________ Nita ![]() QueenMama ![]() Jam yesterday, jam tomorrow, but never jam today! |
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#32
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| Amen Nita!!!!! I'm with ya ALL the way. LOLOLOL Robin, that's what I like to hear, a house FULL of BS!!!!!! ![]() Go ahead you, you, IOBSHers, trash talk BS all you want somewhere else. LOL (Lola, no matter how you feel about certain veggies, WELCOME to LCE [haven't seen you around these parts yet] )
__________________ Barb 174/154/135 Atkins-3/14/03 Knowledge is POWER ing the pounds off |
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#33
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| Thanks for the welcome Barb. I haven't been a member long, but I've been lc'ing since May 2005. It's been the only WOE for me that's helped me lose weight and feel completely healthy and in control of my eating, my emotions and my health. And this forum has been such an insipration to me. It's so nice to be able to come to a supportive environment of people who understand the benefits of eating this way. And besides, where else can I participate in lively debates over vegetables?! |
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#34
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| I feel sorry for those of you who are on the Brussels Sprout hate train, because You Don't Know Brussels Sprouts... My favourite quote from that article: Quote:
If all else fails, there's always Brussels Sprouts in Beer. ![]() ![]() ![]() Robin |
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#35
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| Barb - You asked about nuking as a short cut. I do it when I make my world famous Brussels Sprout Carbonara and they don't seem to suffer for it. Of course, I like my Brussels Sprout a little al dente. Others - If you come apon a boiled Sprout (though why anyone would do this, I don't know), my advice is to eat them with a spicy brown mustard. This will go nicely with your Wurst and your fried Saurkraut. As I've said before, if you don't like Brussels Sprouts, you're eating them wrong. Seriously, I can take Anything and boil it so long it loses all flavor, and it won't taste good.
__________________ Sven A new beginning: 1/5/09 262/252/200 The Old Journey (you can do it too!) Start Date: 1/1/06 305/218/200 Welcome to low-carb eating. The food's not bad here. |
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#36
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| PS Those sprout recipes in that link posted look devine! http://www.dailyhome.com/lifestyle/2...-3k18o0136.htm
__________________ Sven A new beginning: 1/5/09 262/252/200 The Old Journey (you can do it too!) Start Date: 1/1/06 305/218/200 Welcome to low-carb eating. The food's not bad here. |
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#37
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| Thanks Sven!!!! I appreciate that!!! I just didn't figure my time right last night, and wanted to hurry those little green gems up, so they would be ready with the rest of my dinner. It all turned out divine. I just can't get enough BS these days with all the BS talk. I tripped on an entire recipe page from Robin's links. THANKS!!!!!!! Click here for a zillion recipes!!!! I've struck gold I tell you, GOLD!!!!!!!!!!!!!! :ivyhead: OH and Robin, that article about el presydentay was hysterical. Leave it to George!!!!!!!! I think he has an intimate relationship with his foot.
__________________ Barb 174/154/135 Atkins-3/14/03 Knowledge is POWER ing the pounds off |
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#38
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| Uh, BTW, I added that page to my favorites!!!!! There's any recipe there you could possibly want. I'm so happy I have a handful of those delightful gems left. I need to get some more. But I am going to try peeling the leaves off and cutting off the stems, parboiling and then saute'ing. We'll see how THAT turns out. DH will get corn instead with HIS dinner.
__________________ Barb 174/154/135 Atkins-3/14/03 Knowledge is POWER ing the pounds off |
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#39
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| All right people! This must stop! How you can think that brussels sprouts are even remotely tasty is beyond me. IOBSH stands firmly behind our RoundUp. We welcome any and all people who care to join us in our mission of eradicating the world of these evil green orbs of DEATH! I have spoken! (pssst, IOBSHers - how's the handshake coming?) |
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#40
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| Heh-heh-heh, FIOBSH. Here we have a vigorous spirit, hundreds of recipes and even a humorous story or two. The sad sprout bashers, what do you have? A bottle of roundup???? Can't even get a handshake together? Your kung fu is fading, IOBSHers! ![]()
__________________ Maggie 5'2" ~~ Atkins since '98 at 160 + lbs~~ ~ 50+ lbs. of "water" gone forever! ~ Empress Emeritus, SPBSA "Du beurre! Donnez-moi du beurre! Toujours du beurre!" ~ Fernand Point (Ma Gastronomie) |
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#41
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| Your BS are big, but they are no match for the BARBEQUE OF DEATH!!!! Those that cannot be banished by Roundup will be roasted on the grill with really, really wide spaces! They shall fall through and burn! Then we shall have a steak together. Hey, even all powerful empresses and presidents have to eat.IOBSHers - RoundUp AWAY!!!! |
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#42
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| We scoff at your BBQ of DEATH! ![]() << quickly logging out so I can go to bed thinking that the Sprout Defenders have had the last word ... for a minute, anyway. >>
__________________ Maggie 5'2" ~~ Atkins since '98 at 160 + lbs~~ ~ 50+ lbs. of "water" gone forever! ~ Empress Emeritus, SPBSA "Du beurre! Donnez-moi du beurre! Toujours du beurre!" ~ Fernand Point (Ma Gastronomie) |
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#43
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| Oh wow, what a great idea! A little garlic, a little butter, wrap the Brussel Sprout in tinfoil, and put it in with the coals! Perfect side dishes to go with salad, a steak and some lightly steamed asparagus (with Hollandaise of course) You can't tell me you aren't hungry!!!
__________________ Sven A new beginning: 1/5/09 262/252/200 The Old Journey (you can do it too!) Start Date: 1/1/06 305/218/200 Welcome to low-carb eating. The food's not bad here. |
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#44
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| Wow, I am now! Robin |
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#45
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| Oh Maggie, sweet, dear Maggie. You are my hero (ine)!!! You always come back with just the right response to those silly, silly IOBSHers. LOVE the ginormous BS pic and of course the grill veggie cooking apparatus. We will OVERCOME!!!!! AND EDDIE, this IS a BS LOVERS thread. You will NEVER convert us, never, ever, ever. For those of you who will appreciate this, I prepared my BS in a most delectible manner this evening. I cut the offending stem ends off the precious, little, green morsels of delight and peeled off the leaves. It took some time, but it was a labor of LOVE. I rinsed them with care and lovingly place them into a pan where I was saute'ing chests of chicken, to which I had added some chicken broth, bay leaf, garlic and basil. I cooked the tender leaves in the flavored broth for about 2 minutes. Then I gently tranferred them to a saute' pan in which I put two pats of butter. I saute'd them for about 10-15 mins and SCARFED. OH were they sweet and delicious. I did NOT share with DH tonight since he scoffed at them last night. He got corn instead. I will definitely prepare them again this way. Oh JOY, Oh RAPTURE!!!!!!!
__________________ Barb 174/154/135 Atkins-3/14/03 Knowledge is POWER ing the pounds off |
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