Hate:
- Worchestershire sauce
- peach ice cream (although I love fresh peaches)
- Brussels sprouts (I ate enough of those to last a lifetime, before I was four)
Love:
- coffee
- all manner of dairy products
- fish
- potatoes
- corn on the cob
- bacon, and anything else ham-like
- bananas
- paw-paws
- musk melon
- asparagus
- blackberries
- blueberries
- raspberries (red and black)
My mom claims there’s a way to prepare Brussels sprouts so they aren’t bitter. I’ll need to find out how she does it.
Sauteeing them with bacon lardons and garlic takes some of the edge off them, but they still pack all the flavor of an entire head of cabbage into a single bite. My school in London fed us boiled Brussels sprouts for lunch every day, and by god, you ate what those nuns told you to eat.
I had Brussel Sprouts once when I was in high school–prepared by a friend of mine–and hated them. Then a couple of months ago, after watching some cooking competition show where the judges were raving about the delicious flavor of the Brussel Sprouts, I decided to try them again. I used a recommendation from a friend and sauteed them with bacon and butter until they were browned on the outside and tender all the way through. Meh. They tasted OK. The outer skin flaked off and cooked into crispy black flakes that I had to discard. What was left was decent but not great. Think these are a pass for me from now on.
When it comes to Brussel Sprouts, I like to halve them, boil and then put them on the grill to get a nice char. I then transfer them to a cookie sheet with some garlic and sea salt. I let it hang out at 350 for 30 minutes or so. This is the onyl way I’ve ever been able to enjoy them.