MrPixel
Just a Regular Guy
- Joined
- May 12, 2020
- Posts
- 6,125
This is an oxymoron. (Yes I edited your statement slightly.)
I forget which PBS cooking show turned us on to Brussels sprouts coleslaw, and the tang of pecorino cheese was one of the flavor notes. We surprised folks at a couple of potlucks with 'em. Both of us like broiled sprouts, but they have to be super-fresh. The moment you drop these mini-cabbages into water to cook... well... that's when everything goes sideways. And frozen sprouts are a crime against nature.
The best sprouts we ever experienced were in the short time we lived on the San Francisco peninsula. There were fields of fresh Brussels sprouts south of the area, and we stopped at a roadside stand selling fresh stalks harvested from the field behind the stand. Delicious!


