I'll be making another Spinach & Feta quiche.

I also plan to make brussels sprouts au gratin. I know some of you
dislike those small cabbage-like vegetables but I love them. For this
dish I cut off the tough ends and slice the brussels sprouts in half. I
first steam them until just about tender. Then place them in glass
baking dish. From there it's a similar treatment as making potatoes au
gratin.

Prepare a bechamel sauce and add shredded gruyere cheese; stir until
it's nicely incorporated. Pour the sauce over the brussels sprouts and
top with buttered breadcrumbs. Bake until the sauce is bubbly and the
crumbs are nicely browned on top.

Anything cooking at your house tonight?

Jill

On 05/01/2024 21:49, jmcquown wrote:
> I'll be making another Spinach & Feta quiche.
>
> I also plan to make brussels sprouts au gratin.  I know some of you
> dislike those small cabbage-like vegetables but I love them.  For this
> dish I cut off the tough ends and slice the brussels sprouts in half.  I
> first steam them until just about tender.  Then place them in glass
> baking dish.  From there it's a similar treatment as making potatoes au
> gratin.
>
> Prepare a bechamel sauce and add shredded gruyere cheese; stir until
> it's nicely incorporated.  Pour the sauce over the brussels sprouts and
> top with buttered breadcrumbs.  Bake until the sauce is bubbly and the
> crumbs are nicely browned on top.
>
> Anything cooking at your house tonight?
>
Basic stuff -
Roast chicken with giblet gravy, steamed shredded brussels sprouts, baby
potatoes sauteed in butter.

On 1/5/2024 4:56 PM, S Viemeister wrote:
> On 05/01/2024 21:49, jmcquown wrote:
>> I'll be making another Spinach & Feta quiche.
>>
>> I also plan to make brussels sprouts au gratin.  I know some of you
>> dislike those small cabbage-like vegetables but I love them.  For this
>> dish I cut off the tough ends and slice the brussels sprouts in half.
>> I first steam them until just about tender.  Then place them in glass
>> baking dish.  From there it's a similar treatment as making potatoes
>> au gratin.
>>
>> Prepare a bechamel sauce and add shredded gruyere cheese; stir until
>> it's nicely incorporated.  Pour the sauce over the brussels sprouts
>> and top with buttered breadcrumbs.  Bake until the sauce is bubbly and
>> the crumbs are nicely browned on top.
>>
>> Anything cooking at your house tonight?
>>
> Basic stuff -
> Roast chicken with giblet gravy, steamed shredded brussels sprouts, baby
> potatoes sauteed in butter.
>

Sounds good! I'm glad you mentioned brussels sprouts. So many people
seem not to like them. I've never tried them shredded. I do like them
simply trimmed and steamed. Also halved and seasoned with a little S&P
and oven roasted, drizzled with a little olive oil. The gratin is an
old recipe I hadn't thought about in a long time. I have a hankering. :)

Jill

On 2024-01-05 2:49 p.m., jmcquown wrote:
> I'll be making another Spinach & Feta quiche.
>
> I also plan to make brussels sprouts au gratin.  I know some of you
> dislike those small cabbage-like vegetables but I love them.  For this
> dish I cut off the tough ends and slice the brussels sprouts in half.  I
> first steam them until just about tender.  Then place them in glass
> baking dish.  From there it's a similar treatment as making potatoes au
> gratin.
>
> Prepare a bechamel sauce and add shredded gruyere cheese; stir until
> it's nicely incorporated.  Pour the sauce over the brussels sprouts and
> top with buttered breadcrumbs.  Bake until the sauce is bubbly and the
> crumbs are nicely browned on top.
>
> Anything cooking at your house tonight?
>
> Jill
I'm thawing out some pork chops that will go in the air fryer, possibly
with a mustard/panko coating.

On Fri, 5 Jan 2024 17:08:13 -0500, jmcquown <j_mcquown@comcast.net>
wrote:

>On 1/5/2024 4:56 PM, S Viemeister wrote:
>>>
>> Basic stuff -
>> Roast chicken with giblet gravy, steamed shredded brussels sprouts, baby
>> potatoes sauteed in butter.
>
>Sounds good! I'm glad you mentioned brussels sprouts. So many people
>seem not to like them. I've never tried them shredded. I do like them
>simply trimmed and steamed.

I like Brussels sprouts, but steamed?

>Also halved and seasoned with a little S&P
>and oven roasted, drizzled with a little olive oil.

That sounds much better to me.

> The gratin is an old recipe I hadn't thought about in a long time. I have a hankering. :)

In your car, Hank!

On 1/5/2024 5:22 PM, Graham wrote:
> On 2024-01-05 2:49 p.m., jmcquown wrote:
>> I'll be making another Spinach & Feta quiche.
>>
>> I also plan to make brussels sprouts au gratin.  I know some of you
>> dislike those small cabbage-like vegetables but I love them.  For this
>> dish I cut off the tough ends and slice the brussels sprouts in half.
>> I first steam them until just about tender.  Then place them in glass
>> baking dish.  From there it's a similar treatment as making potatoes
>> au gratin.
>>
>> Prepare a bechamel sauce and add shredded gruyere cheese; stir until
>> it's nicely incorporated.  Pour the sauce over the brussels sprouts
>> and top with buttered breadcrumbs.  Bake until the sauce is bubbly and
>> the crumbs are nicely browned on top.
>>
>> Anything cooking at your house tonight?
>>
>> Jill
> I'm thawing out some pork chops that will go in the air fryer, possibly
> with a mustard/panko coating.

The pork chops sound good but I'd have to cook those in the oven as I do
not have an air fryer. Enjoy your dinner! :)

Jill

On Fri, 5 Jan 2024 17:55:28 -0500, jmcquown <j_mcquown@comcast.net>
wrote:

>On 1/5/2024 5:22 PM, Graham wrote:
>> On 2024-01-05 2:49 p.m., jmcquown wrote:
>>> I'll be making another Spinach & Feta quiche.
>>>
>>> I also plan to make brussels sprouts au gratin.  I know some of you
>>> dislike those small cabbage-like vegetables but I love them.  For this
>>> dish I cut off the tough ends and slice the brussels sprouts in half.
>>> I first steam them until just about tender.  Then place them in glass
>>> baking dish.  From there it's a similar treatment as making potatoes
>>> au gratin.
>>>
>>> Prepare a bechamel sauce and add shredded gruyere cheese; stir until
>>> it's nicely incorporated.  Pour the sauce over the brussels sprouts
>>> and top with buttered breadcrumbs.  Bake until the sauce is bubbly and
>>> the crumbs are nicely browned on top.
>>>
>>> Anything cooking at your house tonight?
>>>
>>> Jill
>> I'm thawing out some pork chops that will go in the air fryer, possibly
>> with a mustard/panko coating.
>
>The pork chops sound good but I'd have to cook those in the oven as I do
>not have an air fryer. Enjoy your dinner! :)
>
>Jill

Couldn't do without an air fryer now (basically a more practical form
of convection oven) I air fried a couple of chicken wings and some
corn for tonight.

On 2024-01-05 5:55 p.m., jmcquown wrote:
> On 1/5/2024 5:22 PM, Graham wrote:
>> On 2024-01-05 2:49 p.m., jmcquown wrote:

>>> Anything cooking at your house tonight?
>>>
>>> Jill
>> I'm thawing out some pork chops that will go in the air fryer, possibly
>> with a mustard/panko coating.
>
> The pork chops sound good but I'd have to cook those in the oven as I do
> not have an air fryer.

Yet. ;-)
One of these days you might surrender to the Force.

We are having coho salmon fillets, air fried "chips" and steamed broccoli.

Enjoy your dinner! :)
>
> Jill

On 05/01/2024 22:08, jmcquown wrote:
> On 1/5/2024 4:56 PM, S Viemeister wrote:
>> On 05/01/2024 21:49, jmcquown wrote:

>>> Anything cooking at your house tonight?
>>>
>> Basic stuff -
>> Roast chicken with giblet gravy, steamed shredded brussels sprouts,
>> baby potatoes sauteed in butter.
>>
> Sounds good!  I'm glad you mentioned brussels sprouts.  So many people
> seem not to like them.  I've never tried them shredded.  I do like them
> simply trimmed and steamed.  Also halved and seasoned with a little S&P
> and oven roasted, drizzled with a little olive oil.  The gratin is an
> old recipe I hadn't thought about in a long time.  I have a hankering. :)
>
We often have them quartered, very briefly micro-steamed, then sauteed
with a bit of butter and walnut oil, with walnuts and garlic. Also
salt&pepper, of course.

On 1/5/2024 5:55 PM, jmcquown wrote:

> Anything cooking at your house tonight?

> Jill

Leftover pork roast with oven roasted balsamic mushrooms.

On Friday, January 5, 2024 at 3:49:19 PM UTC-6, jmcquown wrote:
>
> Anything cooking at your house tonight?
>
> Jill
>
Not a clue, but definitely no sulfur bombs. Why are those bitter cabbages so
high in sulfur????

On Fri, 5 Jan 2024 16:18:56 -0800 (PST), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Friday, January 5, 2024 at 3:49:19 PM UTC-6, jmcquown wrote:
>>
>> Anything cooking at your house tonight?
>>
>> Jill
>>
>Not a clue, but definitely no sulfur bombs. Why are those bitter cabbages so
>high in sulfur????

"The high sulfur content in Brussels sprouts is due to their
membership in the cruciferous vegetable family. This family, which
also includes broccoli, cauliflower, cabbage, kale, and collard
greens, is known for containing a group of sulfur-containing compounds
called glucosinolates."
(Source: my special friend)

Since they're much smaller than cabbages, they have to pack all their
sulfur in that little sprout.

On 06/01/2024 00:18, itsjoannotjoann@webtv.net wrote:
> On Friday, January 5, 2024 at 3:49:19 PM UTC-6, jmcquown wrote:
>>
>> Anything cooking at your house tonight?
>>
>> Jill
>>
> Not a clue, but definitely no sulfur bombs. Why are those bitter cabbages so
> high in sulfur????
>
I find that the sulfur is only a problem, when they are overcooked -
particularly if they are boiled.

On 1/5/2024 7:18 PM, itsjoannotjoann@webtv.net wrote:
> On Friday, January 5, 2024 at 3:49:19 PM UTC-6, jmcquown wrote:
>>
>> Anything cooking at your house tonight?
>>
>> Jill
>>
> Not a clue, but definitely no sulfur bombs. Why are those bitter cabbages so
> high in sulfur????

When God created vegetables he put in the ingredients we need for a holy
life. We should not question it. Perhaps sulfur will keep away the
devil. There is something it the bible about rejecting the devil with
stinky farts.

Pretty sure that is right.

On Fri, 5 Jan 2024 19:55:04 -0500, Ed P <esp@snet.xxx> wrote:

>On 1/5/2024 7:18 PM, itsjoannotjoann@webtv.net wrote:
>> On Friday, January 5, 2024 at 3:49:19 PM UTC-6, jmcquown wrote:
>>>
>>> Anything cooking at your house tonight?
>>>
>>> Jill
>>>
>> Not a clue, but definitely no sulfur bombs. Why are those bitter cabbages so
>> high in sulfur????
>
>When God created vegetables he put in the ingredients we need for a holy
>life. We should not question it. Perhaps sulfur will keep away the
>devil. There is something it the bible about rejecting the devil with
>stinky farts.
>
>Pretty sure that is right.

Ed, have you been smoking something untoward?

Ed P wrote:
> On 1/5/2024 7:18 PM, itsjoannotjoann@webtv.net wrote:
>> On Friday, January 5, 2024 at 3:49:19 PM UTC-6, jmcquown
>> wrote:
>>>
>>> Anything cooking at your house tonight?
>>>
>>> Jill
>>>
>> Not a clue, but definitely no sulfur bombs.  Why are those
>> bitter cabbages so
>> high in sulfur????
>
>
> When God created vegetables he put in the ingredients we need
> for a holy life.  We should not question it.  Perhaps sulfur
> will keep away the devil.  There is something it the bible
> about rejecting the devil with stinky farts.
>

Yeah, but then you're stuck with bruce.

On 2024-01-05 3:55 p.m., jmcquown wrote:
> On 1/5/2024 5:22 PM, Graham wrote:
>> On 2024-01-05 2:49 p.m., jmcquown wrote:
>>> I'll be making another Spinach & Feta quiche.
>>>
>>> I also plan to make brussels sprouts au gratin.  I know some of you
>>> dislike those small cabbage-like vegetables but I love them.  For
>>> this dish I cut off the tough ends and slice the brussels sprouts in
>>> half. I first steam them until just about tender.  Then place them in
>>> glass baking dish.  From there it's a similar treatment as making
>>> potatoes au gratin.
>>>
>>> Prepare a bechamel sauce and add shredded gruyere cheese; stir until
>>> it's nicely incorporated.  Pour the sauce over the brussels sprouts
>>> and top with buttered breadcrumbs.  Bake until the sauce is bubbly
>>> and the crumbs are nicely browned on top.
>>>
>>> Anything cooking at your house tonight?
>>>
>>> Jill
>> I'm thawing out some pork chops that will go in the air fryer, possibly
>> with a mustard/panko coating.
>
> The pork chops sound good

One was! Very tender and moist. The other 3 will be eaten cold over the
next few days.

On 2024-01-05 7:44 p.m., S Viemeister wrote:
> On 06/01/2024 00:18, itsjoannotjoann@webtv.net wrote:

>> Not a clue, but definitely no sulfur bombs.  Why are those bitter
>> cabbages so
>> high in sulfur????
>>
> I find that the sulfur is only a problem, when they are overcooked -
> particularly if they are boiled.

Brussels sprouts are one of those vegetables that develop a nasty taste
when over cooked and IMO cooking them until they are tender all the way
through if overcooking. I boil them until there is still a slight crunch
in the middle. They are delicious that way. Cook them until they are
completely soft and they are nasty.

On 2024-01-06, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
> On Friday, January 5, 2024 at 3:49:19 PM UTC-6, jmcquown wrote:
>>
>> Anything cooking at your house tonight?
>>
>> Jill
>>
> Not a clue, but definitely no sulfur bombs. Why are those bitter cabbages so
> high in sulfur????

Have you tried brussels sprouts recently? I hear they've been breeding
them to be less bitter.

https://www.scientificamerican.com/article/tweaking-vegetables-genes-could-make-them-tastier-and-youll-get-to-try-them-soon

--
Cindy Hamilton

On 2024-01-06, Dave Smith <adavid.smith@sympatico.ca> wrote:
> On 2024-01-05 7:44 p.m., S Viemeister wrote:
>> On 06/01/2024 00:18, itsjoannotjoann@webtv.net wrote:
>
>>> Not a clue, but definitely no sulfur bombs.  Why are those bitter
>>> cabbages so
>>> high in sulfur????
>>>
>> I find that the sulfur is only a problem, when they are overcooked -
>> particularly if they are boiled.
>
> Brussels sprouts are one of those vegetables that develop a nasty taste
> when over cooked and IMO cooking them until they are tender all the way
> through if overcooking. I boil them until there is still a slight crunch
> in the middle. They are delicious that way. Cook them until they are
> completely soft and they are nasty.

Dry heat. No boiling. Roast, grill, fry, air-fry. Everything
in the cabbage family likes dry heat.

--
Cindy Hamilton

On Sat, 06 Jan 2024 10:23:10 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

>On 2024-01-06, Dave Smith <adavid.smith@sympatico.ca> wrote:
>> On 2024-01-05 7:44 p.m., S Viemeister wrote:
>>> On 06/01/2024 00:18, itsjoannotjoann@webtv.net wrote:
>>
>>>> Not a clue, but definitely no sulfur bombs.  Why are those bitter
>>>> cabbages so
>>>> high in sulfur????
>>>>
>>> I find that the sulfur is only a problem, when they are overcooked -
>>> particularly if they are boiled.
>>
>> Brussels sprouts are one of those vegetables that develop a nasty taste
>> when over cooked and IMO cooking them until they are tender all the way
>> through if overcooking. I boil them until there is still a slight crunch
>> in the middle. They are delicious that way. Cook them until they are
>> completely soft and they are nasty.
>
>Dry heat. No boiling. Roast, grill, fry, air-fry. Everything
>in the cabbage family likes dry heat.

I agree.

On 2024-01-06 5:23 a.m., Cindy Hamilton wrote:
> On 2024-01-06, Dave Smith <adavid.smith@sympatico.ca> wrote:

>> Brussels sprouts are one of those vegetables that develop a nasty taste
>> when over cooked and IMO cooking them until they are tender all the way
>> through if overcooking. I boil them until there is still a slight crunch
>> in the middle. They are delicious that way. Cook them until they are
>> completely soft and they are nasty.
>
> Dry heat. No boiling. Roast, grill, fry, air-fry. Everything
> in the cabbage family likes dry heat.
>

I have tried roasting them but didn't have much like. Boiled until still
a little crunchy works for me. I really like them. I don't like them at
all if they are cooked until soft. I have similar issues with parsnip.
I love them roasted but can't stand them boiled.

On 1/5/2024 6:15 PM, lucretia@florence.it wrote:
> On Fri, 5 Jan 2024 17:55:28 -0500, jmcquown <j_mcquown@comcast.net>
> wrote:
>
>> On 1/5/2024 5:22 PM, Graham wrote:
>>> On 2024-01-05 2:49 p.m., jmcquown wrote:
>>>> I'll be making another Spinach & Feta quiche.
>>>>
>>>> I also plan to make brussels sprouts au gratin.  I know some of you
>>>> dislike those small cabbage-like vegetables but I love them.  For this
>>>> dish I cut off the tough ends and slice the brussels sprouts in half.
>>>> I first steam them until just about tender.  Then place them in glass
>>>> baking dish.  From there it's a similar treatment as making potatoes
>>>> au gratin.
>>>>
>>>> Prepare a bechamel sauce and add shredded gruyere cheese; stir until
>>>> it's nicely incorporated.  Pour the sauce over the brussels sprouts
>>>> and top with buttered breadcrumbs.  Bake until the sauce is bubbly and
>>>> the crumbs are nicely browned on top.
>>>>
>>>> Anything cooking at your house tonight?
>>>>
>>>> Jill
>>> I'm thawing out some pork chops that will go in the air fryer, possibly
>>> with a mustard/panko coating.
>>
>> The pork chops sound good but I'd have to cook those in the oven as I do
>> not have an air fryer. Enjoy your dinner! :)
>>
>> Jill
>
> Couldn't do without an air fryer now (basically a more practical form
> of convection oven) I air fried a couple of chicken wings and some
> corn for tonight.

Your dinner sounds nice. My problem with an air fryer is lack of
counterspace.

Jill

On 1/5/2024 7:44 PM, S Viemeister wrote:
> On 06/01/2024 00:18, itsjoannotjoann@webtv.net wrote:
>> On Friday, January 5, 2024 at 3:49:19 PM UTC-6, jmcquown wrote:
>>>
>>> Anything cooking at your house tonight?
>>>
>>> Jill
>>>
>> Not a clue, but definitely no sulfur bombs.  Why are those bitter
>> cabbages so
>> high in sulfur????
>>
> I find that the sulfur is only a problem, when they are overcooked -
> particularly if they are boiled.

I cannot remember the last time I *boiled* brussels sprouts. They only
taste bitter to me if they are larger, older brussels sprouts. Then
again, Joan might not like them even if they were smaller. Not everyone
likes brussels sprouts.

Jill

On Sat, 6 Jan 2024 10:43:14 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2024-01-06 5:23 a.m., Cindy Hamilton wrote:
>> On 2024-01-06, Dave Smith <adavid.smith@sympatico.ca> wrote:
>
>>> Brussels sprouts are one of those vegetables that develop a nasty taste
>>> when over cooked and IMO cooking them until they are tender all the way
>>> through if overcooking. I boil them until there is still a slight crunch
>>> in the middle. They are delicious that way. Cook them until they are
>>> completely soft and they are nasty.
>>
>> Dry heat. No boiling. Roast, grill, fry, air-fry. Everything
>> in the cabbage family likes dry heat.
>
>I have tried roasting them but didn't have much like. Boiled until still
>a little crunchy works for me.

That's how they got their bad reputation with children.

>I really like them. I don't like them at
>all if they are cooked until soft. I have similar issues with parsnip.
>I love them roasted but can't stand them boiled.

Yet you boil Brussels sprouts.