Fried Brussels Sprouts

Janet wrote:




I've been thwarted recently, as the vendor from whom I normally buy
pancetta has quit participating in the local farmers market. Right
in the middle of Brussels sprouts season. This prevents me from making
my favored form of Brussels sprouts, until I find a workaround.


Steve
 
On Wed, 2 Feb 2011 15:47:45 -0800 (PST), merryb
wrote:


Or core them so that the leaves separate while saateeing, mix in some
chopped red peppers, and voila!

-- Larry
 
Charlotte L. Blackmer wrote:






Indeed.

Most recently, having no pancetta (Fatted Calf has flaked), I used
preserved lemon instead, which we happend to have on hand. It
created a savory component that, oddly, nicely substituted for
the lack of pancetta. So the result was good sprouts. (They came
from Swanton Farm, who also has really good chokes right round now.)

Steve
 
In article , [email protected] says...

Look up the recipes for it though and see how it's made. The recipes
I've seen say to mix the ingredients together and then run the whole lot
through a grinder, food mill, food processor, or the like until it's of
a doughy consistency. Basically they're mixing the ingredients before
milling into flour and since the sprouted grains are moist you don't get
a dry flour, you go straight to dough instead. I'm curious as to how
that negates any supposed effects of milling the grain prior to mixing.
 
J. Clarke wrote:





Right, I have no idea if the bread-making process increases the
glycemic index of wheat berries, or if anyone has even looked at this.


Steve
 
On Jan 29, 8:17?pm, sf wrote:
..


I had em tonight. Had potatoes baking in the oven, so why hot try.
(Roasted chicken too.) I just sliced them in half, tossed em with
EVOO, Kosher salt and ground pepper. Even tho they looked kinda
burnt, they were delish.
 
On Sat, 5 Feb 2011 16:11:02 -0800 (PST), Kalmia
wrote:


They're *supposed* to look kinda burnt, that's why they taste so good!


--

Today's mighty oak is just yesterday's nut that held its ground.
 
Steve Pope wrote:

It does. I've heard it described as making the starch
more brittle, whatever that means. Any kind of high-temperature
cooking does, like baking or deep-frying. Boiling and steaming
don't.
 
Mark Thorson wrote:

Cut in quarters and pan fry in butter and garlic, when done add some
lemon juice and black pepper:)
--
JL
 
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