Brussels sprouts

[firecat]

I've avoided brussels sprouts for many years because I hated them as a child.

Recently I went to Masa's, a very tony restaurant in SF (it was supposed to be a surprise for the OH, but he figured it out beforehand). The chef at Masa's is Ron Siegel, famous for besting Iron Chef Sakai in Battle Lobster. I don't like lobster either, but when Siegel reproduced his Iron Chef meal at his former restaurant, Charles Nob Hill, I went, and he did indeed feature the lobster in ways I liked.

Anyway, at Masa's, my dish came with brussels sprouts on the side. I figured I would try them again - if anyone can cook brussels sprouts in a way that I can tolerate, Ron Siegel can, right?

I ate one. I still hate them.

Comments

[kightp.livejournal.com]

First off: Feel free to hate brussel sprouts. It's your mouth. (-:

Second: If the texture is part of the problem, and you're in the mood to experiment again sometime, try them the way my sister prepared them the other night: Steamed to the point where they were very soft, then very thoroughly mashed with lots of butter and a little salt.

IMO, brussels sprouts are one big exception to the "vegetables are better when they're not cooked to mushiness" rule. Al dente brussels sprouts make me feel like a ruminant - chew, chew, chew.

[firecat]

It's not the texture. But if I work up energy to try them again in a decade or so, I'll try them mashed.