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Tuesday, October 7, 2014

Hell Sprouts

There was a bouquet of Brussels sprouts on the end table in my room at Helen's house. Warum?

My precious-beyond-words Helen is a dastardly, sneaky, wonderful girl. She is attempting to broaden my culinary horizons. 

Apparently Helen and fam LOVE them some choux de Bruxelles or just plain spruitjes as, I believe, they’re called in Brussels. I, on the other hand, can’t bear even the idea of them.

Why? Eh dunno. I do have childhood recollections of having to sit at the dining room table until I’d eaten them. On one occasion I sat there for two hours, until everyone had left the table. I then had an opportunity to hide them in my napkin and toss ‘em. "yes Mother, all done now." The very last time I was told to “eat the damn things, NOW,” I threw them up. Yes, right at the dinner table.

I never had to eat them again.

Jen and Oni are terribly fond of these mini cabbages as well. Perhaps I need to take another look at them?

There's a post at Food Republic that I found helpful, 11 Things You Probably Did Not Know About Brussels Sprouts:
In Chinese medicine, they are prescribed to improve digestive health.
Thanks, no. I’ll stick to my Greek yogurt.
A 2008 survey conducted by Heinz revealed that Brussels sprouts are the most-hated vegetable in America. A similar poll in Britain found the vilified vegetables at the top of the most-hated list there, too.
SEE! I’m in big company here!

Okay, so far I am NOT convinced to overcome my childhood veggie trauma.
They’re stinky for a reason
So many people hate Brussels sprouts because of the memory of stinky smells emanating from mom’s kitchen way back when. But why do Brussels sprouts smell? Well, first of all, they tend to only get really stinky when overcooked – especially when boiled. The smell is associated with glucosinolate sinigrin, an organic compound that contains sulfur: hence the odor. It also happens to be responsible for the cancer-fighting characteristics of Brussels sprouts.
 Huh. Okay then — didn’t know this. Maybe Muti just boiled the shit out of them?
And if you’ve never peeled away the leaves to make crispy baked Brussels sprouts chips, then, boy, are you missing out.
Alright already! I’ll try anything if you turn it into a chip that I can scoop up guac and salsa with.


 In Germany they’re known as Rosenkohl — rose cabbage. Maybe, if I use that word for them, I can lose my auto gag response,


  1. We LOVE them. You just need to cook them right.. :)

  2. You get no argument from me. I don't find them vile, just completely useless. C found one way to prepare them that I find tolerable: quarter them so they're bite-sized, then sauté 'em with a shitload of slivered garlic till they're browned. With the garlic masking the rest of the taste, they're almost bearable. Almost.

    1. we need to try the chip version. Of course the taste would still be masked. Guac can make anything palatable.