I may have had a useful idea, or the train of my thoughts may be way off track. I don't really mind, either way.
As I was preparing Brussels sprouts for the lunch menu this weekend, it occurred to me that August is not Brussels sprout season. Thought number two: who thinks enough of Brussels sprouts to push cultivation and ship them in from some foreign clime? Cherries at Christmas, I understand. Asparagus year round, we now take for granted, but mundane little green Brussels sprouts. Talk about a niche market!
Thought number three. Images of ocean going containers full of Brussels sprouts and the subsequent surprise on a Pirate's face when he discovers what he has hi-jacked. The conversation with the foreign government expected to negotiate the release, for ransom. The loud raspberry said foreign diplomat sends down the satellite phone link. A noise he has refrained from making since he went to Diplomat school. A new found respect for a previously under appreciated vegetable.
Actually (blush), I'm a big fan of Brussels sprouts - I'm the only one in my family that'll eat them - cut them in half, steam them for 5-7 minutes (depending on size and toughness), and then saute them in butter, and if you like, a little garlic, until crispy and brown - but don't overcook - yum!
ReplyDeleteI don't believe you can under appreciate BS.
ReplyDeleteTha is funny. Can you picture the look on the pirates' faces? Never did think about that.
ReplyDeleteI like a little vinegar with mine. Tend to steam them. But, h-m-m-m, the garlic and saute until a little crispy...
Ok, did we all say they are good for you?
I'm the only one around here that eats them too.
ReplyDeleteWonder what other oddities we bloggers have in common.
Hey! You forgot the red chili pepper sprinkles during the sautéeing!
ReplyDeleteI like sprouts too. I think more people like them that we realise. This could be because there's a global conspiracy, of which sprout-piracy is just a part, by the Broccoli Mmaketing Council. If they can make sprouts look bad, then maybe people will be better disposed to their product.
ReplyDeleteWhen "Designated Shopper" goes off to market he trawls through the veggies, like a true Frenchman, picking out the smallest, sweetest sprouts, green beans etc. Peeling and cleaning veggies can take hours and sometimes requires a degree of magnification. The results are usually tasty. Lemon juice and butter enhance just about any flavor. I still don't want Brussels sprouts more than sporadically. They are too distinctive. My palette has to refresh itself between sprout-tastings.
ReplyDeleteArgent, part of the broccoli conspiracy seems to be that they want us to believe it should be eaten nearly raw, saving cooking time in restaurants. Half-cooked, unseasoned broccoli stacked on the side of our plates. Maybe it can be reused for multiple customers. Now I'm mentally off into marketing broccoli for Christmas garlands. It's surely a brighter green than most. hmm?
I love brussels sprouts. Steamed, stir fried, with soy sauce. Or just steamed with a little salt and pepper and butter. They are like baby cabbages.
ReplyDeleteWhat's there not to love about Brussel Sprouts ???
ReplyDeleteAlthough you may be onto something there, maybe several containers containing brussel sprouts could be sent to Somalian waters to be dumped on pirate skiffs when they pull aside the intended victim ship... burying them, sinking them...
TechnoBabe, Soy sauce sounds like a good idea. I'll try it.
ReplyDeleteOwen, The League in Defense of Brussels Sprouts has a large membership, it seems. I'm visualizing a gatlin gun churning out a painful green fire. Pirates covered in bumps.