The Food thread

Oh my. You should try them, the small ones, stirr fried with curry powder and a little bit of sugar.

 

They will never ever pass my lips again.

 

Haha, we have a solution for that over here.
Mothers would grab your nose and squeeze your nostrils tight closed.
So you would have to open your mouth and in goes the sprout.

 

Huh, that actually explains a lot about the Dutch.

 

Yes, my mother is French and her father was Belgian. I was forced to eat them as a kid. Never again.

 

I went online to verify my recipe for Saffron Risotto w/Shrooms. Nothing suspicious till I got to the prep. 1st item when I got to the prep was...preheat oven to 400 deg! The person claimed to be an "Italian Chef"!

Ps...it's caveot emptor time when doing a search!

Pps...just for giggles I go on line for a Boston Baked Bean recipe just before preparing. It should be a criminal offense to post some of that crap.

 

I make chicken with saffron rice - a recipe from Williams Sonoma, except I replace the tomatoes with red peppers that I put in a blender.

It gets great reviews from my dinner guests (including my very picky mother).

 

The sprouts trauma shining through

 

Did you preheat your oven to 400 deg?

 

350F. I rarely use the oven and I certainly never use it at 400F.

 

The glory of the meat, and the science of "the change" associated with asparagus... truly a perfect pairing.

 

For all my New York Times Cooking subscribers -

https://cooking.nytimes.com/recipes/1024054-grilled-shrimp-with-spicy-slaw

 

Oh?
You've got some cooking where you have to have the oven at 250 Celsius=480F when you put your food in the oven and then turn the temp down to 180C=350F.

 

A must if preparing frozen Pepperidge Farm frozen turnovers.

 

Damn. I guess once you taste human flesh, brussel sprouts just won’t cut it.

 

Yours is a Hall of Fame swat if there ever was one. Sounders just hung that over the plate!

 

Also, that was hanging out for 7hrs before @Dr Wankler posted.

@chaski , what happened? Where were you?

 

Well...@taosjohn was just being polite!

 

Same but that's why you partake at home.

 

Anything in the cabbage family brings up this risk.