What's going on?

"I think that Brian Connelly is a very funny person"

It's funny because it's true ...

 

Ha Ha ! Plus a couple of dried small Savina (or equiv hot)chillies, some
erb's & some black peppercorns.
It adds a bit of kick ;-)

Cheerz - Brownz

 

Oh tiny Tims little brother, them and tomatoes.

 

I, for various reasons, have a similar experience of and with most
'standard' vegetables.

Steaming is the only decent way to cook them. Particularly sprouts.

 

not a hope. I *love* sprouts. favourite part of my Christmas dinner.

--
Adie - capable of leading darsy astray.
(replace spam with nickname to reply)

Triumph T595 / FZ750 / GSF600 bandit
MRO#11 BOTAFOF#7 BOTAFOT#130 DIAABTCOD#17 MIB#24 YTC#16 BOB#15 ex-UKRMMA#22

 

Well, you're just weird when it comes to what you'll put in your
mouth.

 

Funny that 'cos I always had you down as a girl who loved stuffing.

 

*snort*

I hate the sage and onion variety. now that's a shock isn't it.

--
Adie - capable of leading darsy astray.
(replace spam with nickname to reply)

Triumph T595 / FZ750 / GSF600 bandit
MRO#11 BOTAFOF#7 BOTAFOT#130 DIAABTCOD#17 MIB#24 YTC#16 BOB#15 ex-UKRMMA#22

 

Mmmmmm ... stuffing.

Sod the Crimble pressies, gimme stuffing

--

Elly - a studious Pixie
Uzi - a CBR600F Sport
Spike - FZ400 - firing on 3 cylinders
MRO#32 ibW#25 BoTAFOT#46 BoTAFOF #46 GP#1 UKRMRM#00 TWA#3
http://www.garagepixies.co.uk
"Angel in the kitchen ... "
elly at garagepixies dot co dot uk

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Elly

Paging Pip! I've got a spare one of those stick on gift bows if you want
mate.

Green, should contrast nicely with the local foliage, IYSWIM.

 

<Boggles>

Mr Eaton, do you have any idea of the depilatory capabilities of those
things!

On the other hand ...

--

Elly - a studious Pixie
Uzi - a CBR600F Sport
Spike - FZ400 - firing on 3 cylinders
MRO#32 ibW#25 BoTAFOT#46 BoTAFOF #46 GP#1 UKRMRM#00 TWA#3
http://www.garagepixies.co.uk
"Angel in the kitchen ... "
elly at garagepixies dot co dot uk

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Elly

No. Hang on.

<RRRRRIIIIIIIIIIIIIIIIP>

<whimper>

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, christofire

How much time? Cooked sprouts, or raw? If cooked, cooked for how long?
Boiled or nuked? Add salt? Spices? Pepper?

Well? Well? Come on, you're the fucking expert! Well?

 

Nigel Eaton wrote

So this being the first Christmas that both my girls have been away
playing house I have been the target of many how-do-you requests.
everything from the Xmas puds to the pickles.

I came home the other evening with every intention of thinking about
doing the pickles and bugger me sideways if there weren't three jars of
them sitting on the side.


Number One Son had decided that it was the right time to make them and
got on and done it. A bit of original thinking on his part and he had
gone to Tescos and bought some onions, Sarson's pickling vinegar and a
packet of dried chillies. The peppercorns we hold in stock at home.

Yummy they are, just coming on nice, there should only be one jar left
by boxing day.

He had a go at pastry for the first time this week. So we had three
dozen sausage rolls for our dinners this week as well.

 

About two weeks, cooked until tender, if you're going to do it properly
would you nuke?, spices per 10 sprouts: 1 clove garlic, 1/2 sprig of
dill, half a jalepeno, half teaspoon mustard (dry), same of cumin, pinch
of tumeric and 1 teaspoon salt. Use about 3 and a half fluid ounces of
vinegar too.

If you googled you may come up with a recipie. The internet's like
that. This is a lesson - it takes that much stuff and they're still
rank afterwards.

 

Shouldn't that be a Pip whimper?

 

christofire wrote

That'll be the cooking them beforehand does that i expect.

 

take a look at http://www.ukfood.tv/Recipes/?cl=3100 for an alternative
way to cook brussels.

Nigel Slater recommends shredding them and then frying them with diced
bacon. The bacon is cooked first in butter until nicely brown and then
the brussels are added for 3 or 4 mins and then effectively stirred
fried in the buttery / bacon juices.

 

Paul Corfield wrote

Curly Kale not quite crisped in bacon fat is better still.

 

Bacon, without any vegetables, in between 2 slices of fresh bread -
that's best.