Fried Brussels Sprouts

Steve Pope wrote:

Milling whole grains raises their glycemic index.
That's why I stopped eating whole wheat pasta.
I eat whole grains, but only if they have not been
milled. I do make a few exceptions, but I always
feel bad about it later.
 
On Jan 30, 7:49?am, Mark Thorson wrote:

Sounds good; I don't very often fry anything, but this is on my list
to try when sprouts come back into season here.


?? Brussels sprouts *are* comfort food for me, along with most other
brassicas. Is all your comfort food junk food?

LW
 
On Sat, 29 Jan 2011 12:50:35 -0800, Mark Thorson wrote:


No, it doesn't. Show me a single, peer-reviewed medical journal
article that says "Comfort Food" means "unhealthy food". Nobody here
uis going to agree with you, nor any scientists.

For me brusesels sprouts are one of less than 10 comfort foods for me;
something nostalgic I used to enjoy eating when I was much younger.

So it looks like you better lay off the brussels sprouts from now on.
You've just declared junk food.


one thing is clear from you attitude and misconceptions, you don't eat
food for enjoyment and you really don't like the foods you eat. What
a boring way to live.

-sw
 
"Mark Thorson" wrote in message
news:[email protected]...

I sincerely doubt that statement. To me, brussels sprouts are comfort food
:)

Cabbage works. Just boil it. Or you could pan-fry it (which I've never
understood) after you disembowel it... er, tear all the leaves off.


Too bad they aren't that readily available where I live. I buy them fresh,
in season; frozen when not. I love brussels sprouts! You can bake brussels
sprouts, too.

Jill
 
jmcquown wrote:




It works, especially if red cabbage, and especially with a little
pancetta or bacon. (A "mediterranean" quantity, 1 oz. per person,
not enough to range out of "health food", depending on local
thinking.)

I basically sautee sprouts, and red cabbage the same exact method.
Sprouts have the edge in terms of food interest, but red cabbage
is not bad at all.

Steve
 
On 1/29/2011 5:35 PM, Mark Thorson wrote:

We do not have Safeway where I live, but our brussels sprouts have been
fine. I cut them in half and saute them in a little bacon fat, then I
add some sliced scallions. We had them last night.

Becca
 
On Sun, 30 Jan 2011 04:01:50 -0500, "jmcquown"
wrote:


Brussels sprouts makes the Champagne of cole slaws. I prefer as much
as possible to eat my veggies raw. Yesterday I treated myself to real
comfort food, I devoured a whole fennel bulb all by myself, didn't
have to share any. I love fennel, I even use Tom's of Maine fennel
flavored toothpaste... I detest mint, reminds me of terlit
sanitizer... I like cinnamon mouthwash, I buy Lavoris.
http://www.amazon.com/Lavoris-morning-breath-Zantrate-Cinnamon/dp/B002BSYAZ0/ref=pd_sim_hpc_1
 
On 1/30/2011 11:03 AM, Ema Nymton wrote:

That sounds good. I have some in the fridge. Could I use onions or
shallots instead of scallions?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 1/30/2011 12:25 PM, Janet Wilder wrote:

Sure, you could add onions or shallots. I do not add the scallions all
the time, only when I have them.

Becca
 
Cheri wrote:

I call them uber-sprouts - Halved and sauteed like that. I like them
with garlic and ginger.


They are for me. Foods I had farther back than I can remember are
comfort foods to me.
 
Mark Thorson wrote:

Shirataki noodles are the extreme in that direction.


How not milled? Steel cut oatmeal? Regular outmeal?

Fermenting lowers the glycemic load of grains. It's how I like most of
my barley. A beer a week, maybe two.
 
Mark Thorson wrote:

If you are avoiding carby foods there is far less reason to avoid fat at
all. Low carbers generally have little need to avoid saturated fat.
There's probably no down side to replacing saturated fat with
polyunsatures but there's also little need to do so.
 
Mark Thorson wrote:

Comfort food means the food you had when you were a child. You just
stated that your parnets fed you unhealthy food, Mark. That's not true
for everyone but it is true for more and more people in western
civilization as the "Standard American Diet" pervades the globe.
 
In article ,
Steve Pope wrote:
I do a variation on sweet-and-sour cabbage: core it, shred it fine, put
some butter (ok ... I use more than "some") and olive oil in the pan, and
saute it up. Put a couple of glugs of vinegar in (apple cider, white,
balsamic ... whatever is handy ... lemon juice would probably work too)
after a few minutes, some salt, and pepper. cover and let cook. Taste at
end, see if it needs sugar (really, just a teaspoonful).

I think that "method" would work for brussels sprouts. Mmmm
caramelization. Vinegar + caramelization == I Can't Believe It's
Cabbage! ;)

Charlotte

--
 
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