More Pearls Before Swine fun


It worries me when I find myself in perfect agreement with Rat.

This is exactly the reason why I do not subscribe to weekly newsmagazines. I would never be able to keep up but will feel guilty about discarding them unread.

Comments

  1. anat says

    Broccoli and cauliflower are the best raw, whereas Brussels sprouts are best stir-fried. But for those who for some reason disagree with my tastes but still want to raise their glutathione levels (no idea if this actually translates to health benefits) there are various supplements that have concentrated broccoli extract.

  2. chigau (違う) says

    Brussels sprouts are best steamed until tender and served with a sharp cheese sauce.
    Same with broccoli and cauliflower.
    Actually, I like everything with a sharp cheese sauce.
    I also like sprouts and broccoli and cauliflower, breaded and deep-fried.
    I expect I’d like cheese sauce breaded and deep fried.

  3. Richard Simons says

    Mash together cooked potato and cooked Brussels sprouts (or cabbage) then fry until crispy – bubble and squeak. This is a traditional English way to use leftover vegs and surprisingly good.

  4. Sam N says

    Really? Steamed? There is only one worse way to prepare them, and that was my mother’s preference of boiling. I suppose a cheese sauce might help undo the damage, but seems a bit calorie laden.

    Roasted is probably best, a little oil, some salt. Perhaps a little soy sauce and wasabi if you’re into that. Stir-fried in a small amount of oil with ample garlic, crushed red pepper to taste, and a squeeze of lemon or dash of vinegar is quite good, too. Cuts any bitterness down wonderfully. But still doesn’t compare to the texture of a properly roasted sprout.

    Bah, now I’m hungry for them.

    And thanks for the reminder to start up my sub to the New Yorker again, Mano. I often lapse on reading most of it, but typically read the short fiction and financial page, if included, well worth the $1 or $2 per issue cost to me.

  5. Jockaira says

    Brussels sprouts, broccoli, cauliflower, cabbage—love ’em! Steamed with butter. I’ll vouch for broccoli or Brussels sprouts mixed with spuds ‘n’ butter, that’s how my mother used to do it.

  6. Mano Singham says

    richardelguru@#6,

    I need a clarification here. I absolutely love what we in Sri Lanka called Christmas cake because it was made for that season and offered to visitors. It did contain fruit (raisins mostly as I recall) and some alcohol and on top was a layer of almond icing. The cake was then cut into small rectangles, then wrapped in oil paper, then another layer of holiday wrapping, then wrapped in clear wrap, and tied with a bow. Pretty elaborate, huh? Similar cake was made for weddings.

    It was delicious, especially the cakes that my mother used to make. It was soft and moist and not at all like a rock as those comics suggest. This year, my sister who came from Sri Lanka brought me some and I regretfully ate the last piece a week ago

    I am not sure if the fruit cakes in the US are different since no one has ever given us any.

  7. says

    Mano@#8,
    that seems similar to the UK (plus we have the Christmas Pud!! Mmmmmmmmm!)
    I don’t think that US fruit cakes are that different, apart from the marzipan/icing which they tend to eschew.
    However they have a lot of horribly sweet (and possibly lardacious) cakes, as insulted in my essay. 🙂

  8. Friendly says

    I am not a palathephile (lover of cake of preserved fruit), but I believe that the commercial American version of fruitcake has a bad rep for four reasons:

    1) It is heavy and a loaf often takes several sittings to eat; …
    2) …however, it is usually not stored properly once it’s been unwrapped and consequently dries out.
    3) It often contains maraschino cherries, which many people don’t like.
    2) It often contains candied as well as (or rather than) dried fruits, which many people find disgusting.

  9. mnb0 says

    Brussels Sprouts must be baked in oil, in a wok, until they are half cooked. They must remain crispy. Bake them with well chopped onions; add besides a little salt also black pepper and nutmeg.

  10. mailliw says

    @chigau

    “I expect I’d like cheese sauce breaded and deep fried.”

    If you have not already been there, I would suggest a visit to Scotland where they are prepared to batter and deep fry anything, including pizza and Mars bars.

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