Brussels sprouts thread

@FBM,

Oh, I once had surgery for a deviated septum. By the time the swelling went down and I got over an infection I had picked up in the hospital, it had grown right back. Broken is probably more amenable to repair than genetic malfunction.

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@roger,

I had a wasted operation too...the docs were hot to trot to operate as they are learning and since the army is paying for it they were prefer to spend most of the day in the OR. It wasted a lot of my time and I lost a job over it (boss was pissed that I needed 2 weeks off, so I was out). First week out it was a miracle, 8 weeks in it was like I never did the operation.

Changing my allergy medication was the solution eventually arrived at.

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@roger,

roger wrote:

Oh, I once had surgery for a deviated septum. By the time the swelling went down and I got over an infection I had picked up in the hospital, it had grown right back. Broken is probably more amenable to repair than genetic malfunction.

This had better work. I feel like I've been shot at and missed, **** at and hit.

On the plus side, I've got a button I can push once every 30 minutes for some pretty damn nice painkillers. I'm playing the tough guy for the nurses, though, so I only push it every 00:30:02.

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@FBM,

You're doing it wrong: be a bit vulnerable and the nurses will flock to you
and help you. Don't under estimate the mother's instinct every woman has.

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@hawkeye10,

Quote:

I think it is time for Lima beans to make a comeback

I agree completely. I've loved Lima beans from the first I ever had as a child (probably Green Giant frozen...) and they're even better fresh and small. I've never understood why some people absolutely hate them. I'm told Butter beans are similar to Lima beans and very popular as a soup, but I haven't tried it yet.

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@Banana Breath,

Quote:

I'm told Butter beans are similar to Lima beans

they are lima beans, small ones. I prefer the big ones though. Growing up we ate succotash (corn/butterbean) a lot, the last job were I tried to serve succotash got me a lecture from the owner. He demanded I send it back to Sysco, claimed no one would eat it.

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@hawkeye10,

Again, I can't understand at all the extreme reactions. It's not like they're bitter like Kale or stinky like Kimchi... What on earth are people finding offensive about these gentle beans?

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@Banana Breath,

Banana Breath wrote:

Again, I can't understand at all the extreme reactions. It's not like they're bitter like Kale or stinky like Kimchi... What on earth are people finding offensive about these gentle beans?

My guess is the texture...mushy if done correctly. Also, lima beans are always crap unless they are cooked in fat, we always used a lot of butter, which is another huge problem because people often claim they want to eat healthy.

Edit: Come to think of it this might be a lot like meatloaf, where over half the people say they dont like it, and 3/4 of the people have never had a good one. Maybe people dont like limas because they have never had them cooked with a lot of salt and fat. Yes, I know that I just contradicted myself.

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@CalamityJane,

CalamityJane wrote:

You're doing it wrong: be a bit vulnerable and the nurses will flock to you
and help you. Don't under estimate the mother's instinct every woman has.

Ahhh...I wish I'd thought of that earlier...

http://i206.photobucket.com/albums/bb192/DinahFyre/hehe.gif

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Hey you guys, open you own Lima bean thread - this is for Brussels sprouts
and some nip and tuck on the side from FBM.

Personally, Lima beans are overrated - but tenderly cooked, sprinkled with Balsamico vinegar and a cooked salmon on top - yes, I'll eat that!!!

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@CalamityJane,

I would also drive a long ways for some butter beans. Lima beans, meh. I'd drive across the city I guess.

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@FBM,

There you go! You can make an excellent Cassoulet with butter beans.

Garbanzo and Kidney beans are good too!

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@CalamityJane,

Cassoulet, it's been a long time since I made that, from a cassoulet recipe, I mean.
I do take offs on it all the time. I remember finding it quite a task the first time, probably in the seventies. How I loved the LA Times sunday magazine back then, whatever the former name was; taught me a lot. Whether they ever featured cassoulet, I'm not sure - but I made it once as a dish to bring to Harvey's (friend) and remember worrying at length during the process.

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@ossobuco,

Back to brussels sprouts - I had one (previously roasted by moi) today. Just one. Good snack.

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@ossobuco,

It's a hearty meal, especially good in winter. We had a Belgian restaurant down here and they made the best cassoulet.

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@CalamityJane,

Quote:

a cooked salmon on top - yes, I'll eat that!!!

Like bacon, there aren't many things that aren't better with a cooked salmon on top. Or even raw salmon if it's done right.

http://i.bnet.com/blogs/salmon_sushi_piece_whitebg_edit2.jpg

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@Banana Breath,

I'm revving up to make my ex's lox and basil and ginger and lime pasta, manana.
That has been a mix that rang bells, the blend but also the clarity of taste. Blend plus clarity can be rare. I've posted it here before. Never seen it online.

Lox not the same as sashimi (I like sashimi, well, good sashimi, in contrast to lots of friends), but lox can work in some situations if not cooked other than warming in a dish. According to me.

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Brussels sprouts thread

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