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Old 09-08-2013, 08:47 PM   #51
reinstone
 
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, IL
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There is one hell of a recipe in the stone brewing book. It uses pale ale.
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Old 09-09-2013, 09:03 AM   #52
podz
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I love them, too. I usually fry them in butter for a while then add a container of crème fraîche to the mix and continue frying until most of the liquid is evaporated, hovering above the pan for a long while with my pepper grinder!

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Old 09-09-2013, 10:04 AM   #53
TheJasonT
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I made the balsamic grilled brussel sprouts for the first time I've ever had sprouts before.

ERMAHGERD
ERMAHGERD
ERMAHGERD

New favorite veg? I think yes!!

It was really easy too... Little olive oil, little balsamic, little salt/pepper/garlic, shake it all up, then put it all into a rocket hot cast iron skillet on the grill next to my steak and NOM NOM NOM!!!
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Old 09-10-2013, 11:38 PM   #54
misterbk
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I just had to pop in and say, this was linked on the front page of HBT without saying what forum, and I totally clicked in thinking that someone was tossing grilled brussel sprouts in their ferment.

TIL there is a cooking forum here too!

 
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Old 11-01-2013, 01:57 AM   #55
dsmith1279
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Brussel Sprouts cut in half and sautéed in butter with a clove or two of fresh garlic.
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Old 11-01-2013, 11:56 AM   #56
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Quote:
Originally Posted by podz View Post
I love them, too. I usually fry them in butter for a while then add a container of crème fraîche to the mix and continue frying until most of the liquid is evaporated, hovering above the pan for a long while with my pepper grinder!
I used to do the same, but also added mushrooms & tarragon; now I'm lactose intolerant, so cream sauces are something I have to be very careful with.
I also used to do a mushroom & champagne sauce, now I'm wondering if the champagne sauce will work well with the sprouts...
Regards, GF.

 
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Old 11-02-2013, 10:38 AM   #57
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Quote:
Originally Posted by TheJasonT
I made the balsamic grilled brussel sprouts for the first time I've ever had sprouts before.

ERMAHGERD
ERMAHGERD
ERMAHGERD

New favorite veg? I think yes!!

It was really easy too... Little olive oil, little balsamic, little salt/pepper/garlic, shake it all up, then put it all into a rocket hot cast iron skillet on the grill next to my steak and NOM NOM NOM!!!
Yes! This I will have to try.

 
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Old 11-02-2013, 02:55 PM   #58
Evan_L
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Nov 2012
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Quote:
Originally Posted by Riseabovebb View Post
Here's another take:

Slice the brussels in half and marinate with balsamic vinagrette for about an hour. Bring the oven to 400 and bake for about 45 minutes. The balsamic will carmelize and the brussels taste awesome. Turned this 'hater' into a 'lover'.

Cheers!
+1, I sprinkle a bit of brown sugar on top as well.

 
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Old 11-03-2013, 04:02 PM   #59
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Something we discovered was roasting them in the oven. Slice the brussels sprouts into 1/4" thick slices, toss with evoo, sea salt, pepper and some garlic powder, and roast on a foil lined cookie sheet for 20-22 minutes in a 400 deg oven. Stir and turn them at about the 10 minute mark. They crisp up and caramelize really nice.
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Old 11-10-2013, 06:25 PM   #60
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I hated brussels sprouts until a few months ago but came up with a way to make em I can eat every day. I cut em in quarters then saute them in garlic butter for 20 mins or so. Then add a little water and one of those Knorr homestyle chicken stock packs and simmer until it thickens into a sauce. Tastes awesome.
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