I shall have to bring you some Hosmer Mountain ginger beer. It's truly excellent.
Thank you. I'm always looking for good examples of the genre.
Cabbage gets a far worse rap than it deserves.
She salted it and washed it before turning it into quiche, which eliminated most of the scrunching texture; I think being dissolved in cream and egg did the rest. Nonetheless, usually even the smell of cooking cabbage sends me out of a room, so I was impressed.
Brussels Sprouts as well - those you can cut in half and roast at 425 with some olive oil and a little cheese on the top (~25 - 30 min - look for the outer leaves to start turning brown) and they are unlike any Brussels sprouts you ever had, nutty and awesome and not crying out for vinegar to hide the sulfur.
It's not the sulfur that gives me trouble with Brussels sprouts; it's the fact that the taste, as with asparagus and peas, immediately triggers my gag reflex. I've never found a recipe I could tolerate. But I believe that other people enjoy them!
no subject
Thank you. I'm always looking for good examples of the genre.
Cabbage gets a far worse rap than it deserves.
She salted it and washed it before turning it into quiche, which eliminated most of the scrunching texture; I think being dissolved in cream and egg did the rest. Nonetheless, usually even the smell of cooking cabbage sends me out of a room, so I was impressed.
Brussels Sprouts as well - those you can cut in half and roast at 425 with some olive oil and a little cheese on the top (~25 - 30 min - look for the outer leaves to start turning brown) and they are unlike any Brussels sprouts you ever had, nutty and awesome and not crying out for vinegar to hide the sulfur.
It's not the sulfur that gives me trouble with Brussels sprouts; it's the fact that the taste, as with asparagus and peas, immediately triggers my gag reflex. I've never found a recipe I could tolerate. But I believe that other people enjoy them!