Posted on 04/10/2010 5:57:19 PM PDT by Allegra
They're just all slimy and gross. I like most other veggies, but Brussells sprouts are disgusting.
-—It’s a fake socks thread!-—
Then no doubt no thread was injured in creating it...LOL.
It’s different. They have whooped the grit out of it and added olive oil and spices.
Chickpeas straight remind me of limas as they are gritty.
I aint a fan of black eyed peas either.
(They luv Brussels Sprouts!)
It’s not steam that ruins a pan’s seasoning. It’s acid and strong soap that do that - if you have a young pan that hasn’t developed a good season from heavy use. An older pan is much more forgiving and there isn’t anything you can’t cook in an old well seasoned pan. You have to avoid leaving moisture on a pan when it’s not being used so it won’t rust but there is no reason to worry about steam while using it. Just always remember to get it hot before adding oil or butter, and wait until they are sizzling hot before cooking anything else, and when you put meat or fish in to cook, don’t flip it over constantly to check it out or you will make it stick. Put it in and let it cook for a proper amount of time to sear, at which point it will release on its own. Turn the food just once.
For cornbread use 2 T butter or a tablespoon of butter & a tablespoon of bacon grease, which has better flavor than just plain oil. Bacon grease is your pan’s best friend, plus it ‘fizzes off’ the nanny-staters. Cornbread won’t stick if the pan was seasoned properly to begin with and the butter and grease is *smoking* hot when you add the batter [by this time the butter will be delightfully browned but move fast or it will burn].
The pan actually comes out seasoned better than before and the bread develops a very light, tasty crust on the bottom and sides.
Of course, this pan used to be my great grandmother’s so maybe it’s just REALLY well seasoned.
I like peanut butter.
I guess texture is my biggest bugaboo.
I love steamed brussel sprouts seasoned with butter...have ever since I was a kid...hmmm. I can see I’ll have to take a trip to the store tomorrow and get some.
So where do their teeth go when their mouths are closed? It doesn’t look like there’s anyplace for them to go. I was looking and wondering about that.
Smooth or Chunky? I like chunky but not dry and gritty.
That's cool....y'all buy 'em all up...that way, nobody tries to give me any.
Thanks. I always use bacon grease, but I am still skeered to put batter in a cast iron pan
I like both.
You hate gritty things. Peas, too?
That would be prettier than taking pics after I eat it.
Peas aint gritty.
Whirled Peas! With Ham and a dash of sherry.
Yep. I'll be going back to scarf real hummous next month. I haven't found any in the U.S. that tastes quite like the regular run-of-the-mill stuff they get in their markets. I love that stuff.
Maybe they’re retractable.
Maybe the sprouts would be more tolerable if they were dropped into glasses of limoncello?
Why, yes it would.
Besides, I want to see the bacon-encrusted chocolate.
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