ardilla secreta wrote: ↑Thu Jan 12, 2023 6:42 pmA dash of sour cream on the side and it becomes Russian
Actually, Polish people likely eat more sour cream than they do. Whatever the case, it's still good as a side dish.
ardilla secreta wrote: ↑Thu Jan 12, 2023 6:42 pmA dash of sour cream on the side and it becomes Russian
My daughter LOVES these things.....a little oil and salt, and that's it. They're tasty, no question.youthathletics wrote: ↑Thu Jan 19, 2023 3:44 pm Love it.
Eat them at least 2-3x a week. We always so them in cast iron, on stove top, much the same way. With mods each time.
1. Add fresh parm or mozz
2. Drizzle balsamic glaze or honey on them
3. add bacon, pancetta, or prosciutto.
4. Sprinkle in leftover steak, pork, or chicken as an entire meal.
Do all in the house like those brussel sprouts?youthathletics wrote: ↑Thu Jan 19, 2023 3:44 pm Love it.
Eat them at least 2-3x a week. We always so them in cast iron, on stove top, much the same way. With mods each time.
1. Add fresh parm or mozz
2. Drizzle balsamic glaze or honey on them
3. add bacon, pancetta, or prosciutto.
4. Sprinkle in leftover steak, pork, or chicken as an entire meal.
yep, on occasion, gets a couple before they go in the pan.DMac wrote: ↑Thu Jan 19, 2023 6:59 pmDo all in the house like those brussel sprouts?youthathletics wrote: ↑Thu Jan 19, 2023 3:44 pm Love it.
Eat them at least 2-3x a week. We always so them in cast iron, on stove top, much the same way. With mods each time.
1. Add fresh parm or mozz
2. Drizzle balsamic glaze or honey on them
3. add bacon, pancetta, or prosciutto.
4. Sprinkle in leftover steak, pork, or chicken as an entire meal.
https://www.youtube.com/shorts/ED1ZiNPnlo0
I love sprouts. I do em in my cast iron pan all the time. All I use is butter, salt and pepper some grated Parm and I love using speck. Crisp up the speck and you have added a ton of flavor. Actually when you render the speck down you don't even need the butter. Sauted onion is also a great addition.DMac wrote: ↑Thu Jan 19, 2023 3:25 pm Gave this brussel sprouts thing a try yesterday, gets a thumbs up from me.
Something different and pretty tasty. $5.99 bag of sprouts at Wegman's but
a $2.00 off coupon made 'em tempting...things are the size of a small cabbage.
Quartering them works like a champ. Laura will show you how to do it (her voice
makes me a little crazy but she's a good cook). I did put the rosemary in it.
https://www.youtube.com/watch?v=0gQkjK_RUm8
Interesting....would have never considered that.DMac wrote: ↑Sat Jan 21, 2023 5:47 pm This is a must try for you, youth, you can be a super hero dad for a day too, a fan.
Brussel sprouts on pizza? Just crazy good. Did all the same stuff with the sprouts, figured
that would have to be good on pizza and I wasn't wrong. Ton of flavor going on there,
really, really good.
Not burnt, you know those sprouts outer skins/leaves get crispy black.
(cook the sprouts 'n stuff before putting on pizza)
Brilliant....never thought of that! We'll give it a go!DMac wrote: ↑Sat Jan 21, 2023 5:47 pm This is a must try for you, youth, you can be a super hero dad for a day too, a fan.
Brussel sprouts on pizza? Just crazy good. Did all the same stuff with the sprouts, figured
that would have to be good on pizza and I wasn't wrong. Ton of flavor going on there,
really, really good.
Not burnt, you know those sprouts outer skins/leaves get crispy black.
(cook the sprouts 'n stuff before putting on pizza)
Brooklyn wrote: ↑Sat Jan 07, 2023 6:54 pm
That's more for the folks up north (here it's called "out state"). The yokels only use salt & pepper to season it. As a side dish they use wild rice or French fries. Good to see that they have finally learned to use fresh lemon on the side for added flavoring.
In NY folks use garlic-lemon-basil-oregano seasoning mixes along with lemon and melted butter to give seafood real flavor. Unfortunately, fresh water fish does not have the same flavor as seafood as folks here don't know what real seafood is. Several times people have nearly puked or laughed at the thought of me munching on seaweed. In their limited minds only people from the planet Mars do so.
So yes, walleye is a comfort food in these parts. But Swedish meatballs remain number 1.
Hadn't heard that TOG had a branch in Minneapolis. Well that's me ~ always behind the times. The one in St Paul has always had a good reputation for walleye as their fare is well seasoned and very fresh.youthathletics wrote: ↑Thu Jan 26, 2023 7:51 pm Yep. I used to go to a place called Tavern on Grand in Minneapolis, that had great Walleye.