Why do people hate these?

[Anonymous No.11827328]

Is it true that they taste different to some people? I think they're delicious but the way some folks freak out makes me wonder if we're even eating the same thing sometimes.

[Anonymous No.11827335]

>>11827328
They smell like fart, but other than that they're pretty good

[Anonymous No.11827347]

>>11827328

It's literally just fucking cabbage, people are so weird.

Best way to cook them; shred finely and blanch for no more than a minute, then cool and pat dry and fry with butter, bacon, salt and pepper. Converted so many people doing it like that.

[Anonymous No.11827366]

>>11827328
I suppose they're an acquired taste. I used to now care for them and now I love them.

[Anonymous No.11827391]

I love these things. They're great roasted with balsamic vinegar and a little honey.

[Anonymous No.11827418]

>>11827347
based diced and fried brussels

me too man, me too

[Anonymous No.11827427]

>>11827328
I think it's the way they're prepared. If you boil them, they smell and taste like hot wet garbage. But if you fry them, or bake them, or do what this >>11827347 anon did, they're amazing. One of the top veggies. Pretty crazy that they have such a fine line between great tasting and absorutery disgustingu

[Anonymous No.11827657]

>>11827347
this. or hell, if you're lazy just halve them. But too many mommies out there just over boil them with no flavor and turn it into microwaved canned spinach tier garbage.

[Anonymous No.11827679]

>>11827328

They can smell kinda farty when cooking, but the same can be said of cabbage. Ive always liked them personally. Then again im not a faggot ass picky eater and like pretty much everything.

Except beets. Havent had a good beet yet.

[Anonymous No.11827685]

>>11827679
Beets are amazing wtf man
You know whats awful?
Fucking caulflower
that shit stinks

[Anonymous No.11827698]

Most people don't know how to cook them and season them to make them tasty

[Autonymous No.11827703]

>>11827698
i don't season them at all and just steam them and i love them to bits!

[Anonymous No.11827718]

>>11827328
In my opinion people dislike them when they grow up eating them boiled. That's what gives them the vomit like texture and really brings out the nauseating smell

[Anonymous No.11827759]

>>11827685
Agreed about the cauliflower thing.
My friend said that his mom had a great recipe for cauliflower and it would change my mind about it forever. I tried the recipe and ended up cooking a head of cauliflower with a half stick of butter and a half pound of good cheese. Waste of butter and cheese.

[Anonymous No.11827773]

>>11827759
That's always their "magic recipe" too. Fucking idiots.

[Anonymous No.11827793]

>>11827685
>>11827759

Eh....im down with cauliflower. Beets tho (that ive had so far) taste like straight up dirt. And these are the kinds that have been washed and like cooked or pickled and shit.

I admit, my beet experience is limited, but so far in terms of dishes I like... cauliflower is like 3 and beets is 0.

[Anonymous No.11827811]

>>11827685
I think even the most neckbeardy manchild would enjoy the cauliflower shawarma at (((Taim)))
>>11827759
Flyovers were a mistake

[Anonymous No.11827875]

I cannot think of a vegetable i don't like.

[Anonymous No.11827945]

They are ok I wouldn't say "good" though. I only eat vegetables for health purposes. I feel like people who say they looove vegetables are trying to convince themselves. When something requires being fried in butter or smothered in cheese, you don't like the vegetable, you like the fat.

[Anonymous No.11827957]

par boil them
fry them with bacon and pepper, garlic, and onions

[Anonymous No.11828262]

>>11827328
Because most people's experience with them is when their Boomer parents/grandparents just boiled or steamed them before serving then as-is with ketchup.

It you roast the fuckers and season them properly they're godlike

[Anonymous No.11828270]

>>11827328
Good with maple and bacon flavours.

[Anonymous No.11828274]

weird, I was just about to post a thread about brussels before I saw this.
I think the problem is people dont know how to cook them well then serve their shitty undercooked sprouts to their kids leading them to believe thats the only way they can be done
Personally I love them, definitely in my top 3 vegetables

[Anonymous No.11828692]

>>11827811

What spices do you use on your cauliflower?

[Anonymous No.11828734]

>>11827328
So many great ways to enjoy brussels.
>halved and deep fried
>shaved and roasted crispy
>poached in butter
>with bacon or pancetta
>with lemon and garlic
>with balsamic and pecorino
>with sweet pepper sauce and pecans
>with beer based cheddar sauce
Brussels are based.

[quiche !!T2UdrWkLSWB No.11829220]

>>11827328
because they have a very serious pong when overcooked, particularly in water
I like them whole or halved, baked with garlic and lard, then drizzled with a little white balsamic

[Anonymous No.11829324]

>>11827328
Oven roast, or fry in bacon grease. Animal fat is your friend here, also dry heat and significant browning.
Using frozen sprouts, and/or boiling them is asking for failure.

[Anonymous No.11830149]

It's because ppl don't know how to cook them. Roasted sprouts are literally the highest tier vegetable in existence.

[Anonymous No.11830529]

>>11827328
I used to love cooking these. Well, to be honest, I loved spending more time prepping than cooking. If you very carefully remove every petal of the brussels sprout bud the gentlest little fart escapes from its heart. It's like a sighing vegetal gasp. The best feeling ever when you open the last petal up cupped to your ear. I must admit I've cupped several of them in my hands and released their hearts into my face. It's so meditatve and loving. I'm so happy to be living in this world!

[Anonymous No.11830570]

>>11827347
>butter and bacon
I'm sure it's good but fuck, calm down. They don't need all that. Start with a splash of olive oil, fry some garlic, then add your shredded sprouts with salt, pepper, and some chili flakes. Stir fry for 2-3 minutes, then add chicken stock and cover until almost tender. Lid off to evaporate some of the liquid and grate on a little fresh parm (if you want).

>>11827685
Ever had a gratin? Parboil your cauliflower in heavily salted water and then drain. Whip up a quick bechamel and added some shredded cheese as desired. Butter a dish, add your drained cauliflower with more salt and pepper, ladle on your sauce, and bake until golden brown. It's heavy for a side, but tastes grate. Then again, I just like it steamed with seasoned salt, so... maybe I just like cauliflower.

>>11828692
No lie, a cauliflower curry is bomb. Otherwise see above.

[Anonymous No.11830598]

>>11827328
I read that it's genetic.
There's a gene that gives you the ability to taste specific bitter substances (specifically Isothiocyanates) and there is a gene that doesn't. So the people that don't like brussels sprouts most likely have the gene that makes them able to taste those bitter substances.

>>11827347
>It's literally just fucking cabbage
That's not true, I love pretty much every kind of cabbage, but brussels sprouts are disgusting.

[Anonymous No.11830603]

>>11830570
>things brussels sprouts don't need
>butter
>bacon

>things brussels sprouts do need
>oil
>garlic
>chili flakes
>chicken stock
>parmesan cheese

mate i'm not going to debate that both of these will be delicious, but saying that 2 ingredients is too complex and an affront to the vegetable just to counteroffer something even more convoluted shows a complete lack of self-awareness

[Anonymous No.11830623]

>>11827328
I just cut them in half, wash them and put them flat side down on medium heat with olive oil. I don't flip them, I let one side get really crispy while the sprout cooks through, then towards the end I add garlic and salt and pepper and more olive oil.

[Anonymous No.11830629]

>>11830603
>too complex
Please go back and show me where I said it was too complex you fucking monkey.

[Anonymous No.11830635]

>>11830629
>I'm sure it's good but fuck, calm down. They don't need all that.
Seems pretty aggressive tbqh

[Anonymous No.11830644]

>>11830629
>>11830570
>calm down.
>They don't need all that.
>they don't need all those two ingredients, let me show you the five ingredients they need instead
You're stupid and a self-important can'tcook faggot, there's nothing great about a soggy sprout.

[Anonymous No.11830651]

>>11830635
So you made an ignorant assumption and held me accountable for it? Yikes. I listed a healthier alternative to butter and bacon in the same side dish.

[Anonymous No.11830654]

>>11830644
Nice selfie.

[Anonymous No.11830665]

>>11830570
>They don't need all that. Start with a splash of olive oil, fry some garlic, then add your shredded sprouts with salt, pepper, and some chili flakes. Stir fry for 2-3 minutes, then add chicken stock and cover until almost tender. Lid off to evaporate some of the liquid and grate on a little fresh parm (if you want).
Sounds good, but I prefer a more straightforward approach:

Put the raisins in a small saucepan and add the sherry. Bring to the boil, take off the heat and leave to plump up for about 20 minutes.

Toast the almonds in a small pan over a medium heat, tossing occasionally, until fragrant and slightly darkened, about 5-6 minutes. Chop roughly.

Separate the sprouts into leaves. When you get down to the hard core, cut off and discard the base and slice the rest of the sprout (but not too thinly, or they’ll burn).

Heat 2 tbsp of the oil in a wok and, over a medium-high heat, cook the sliced sprouts and leaves (you may need to do this in two batches), tossing and letting them wilt slightly. Cook for 5-7 minutes until browned in spots and tender. Season and transfer to a serving dish.

Add the remaining oil to the pan and saute the garlic for about 1 minute, stirring, until fragrant and very pale gold. Add the raisins with their soaking liquid, the balsamic vinegar and sprouts. Quickly heat through (the sherry and balsamic should reduce), tossing everything together. Check the seasoning. Throw in the almonds and serve immediately.

You can play around with the flavourings here: use smoked bacon, or make it without; toss caraway seeds in with the apples and onions, or mustard seeds. I can eat platefuls of this without the bacon, just as a dish in its own right.

[Anonymous No.11830666]

>>11830651
>>11830654
Nice ad hom attempt at damage control, you're not from here, are you?
>yikes
You have to be 18+ to post here, dumb faggot.

[Anonymous No.11830678]

>>11830666
See you could have been an adult and admitted your mistake, but instead you're just doubling down. In for a penny in for a pound, right?

Manchildren are adorable.

[Anonymous No.11830698]

>>11830678
You're talking to more than one person, dumb fuck. The only person that made a mistake was you when you had to try to make your post sound authoritative and patronizing for pathos credibility points over a piss poor, non-cohesive recipe for soggy sprouts.

[Anonymous No.11830709]

>>11830698
>soggy sprouts
You keep coming back to that. Stop overcooking them, genius.

>authoritative and patronizing for pathos credibility points over a piss poor, non-cohesive recipe
... lol. Like I said, manchildren are adorable.

[Anonymous No.11830712]

>>11830709
I'm a woman, incel

[Anonymous No.11830719]

>>11830709
I made my sprouts with bacon and butter and didn't even have to worry about overcooking them in a liquid :^)

[Anonymous No.11830722]

>>11827328
Just ate an entire bowl of these little fuckers. They're good for you. You get used to the taste.

[Anonymous No.11830732]

>>11830709
>Stop overcooking them, genius.
If you cook a sprout to tender in liquid it becomes soggy because it's a fucking cabbage. Do you eat them half raw just to salvage your crappy recipe? When poached in butter it tastes alright because of butter, but I would never be signing up to eat sprouts boiled in broth.
Just accept that everyone thinks your recipe sucks and move on with your life, hide the thread and try to forget how bad you done fucked up here today.

[Anonymous No.11830736]

>>11830712
>>11830719

[Anonymous No.11830740]

>>11830732
My dad works for 4chan you can't talk to me like that

[Anonymous No.11830746]

>>11830732
>you're wrong because I say so
Ahh, youth. Blows my mind a little how many people can't cook sprouts.

[Anonymous No.11830756]

>>11830746
Right? Sprouts are super simple. I use this easy recipe (no sense going to all the trouble of using butter and bacon):

Roast brussels sprouts:
Put oven rack in upper third of oven and preheat oven to 450°F.
Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.
Fry shallots while brussels sprouts roast:
Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).
Sauté mushrooms and assemble dish:
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.

[Anonymous No.11830762]

>>11827328
brassica has certain compounds some tasters can't stand, like GHW Bush (RIP in pieces)

[Anonymous No.11830764]

>>11830756
>cooking sprouts with liquid
Ruh roh, raggy. Be prepared to get shit on because apparently that'll waterlog them.

Looks good to me, I'm going to have to try that.

[Anonymous No.11830773]

>>11830756
This tbqh. I hate covering up the flavors of good sprouts with powerful ingredients, like butter - or bacon. Try this one on for size, it's literally the only way to cook brussels sprouts.

Take the duck legs out of the refrigerator 30 minutes before cooking.

Trim Brussels sprouts; cut vertically through the stem into quarters, or sixths, for smaller pieces. Rinse, shake dry and season lightly with kosher salt. Place Brussels sprouts in a microwavable container or plastic bag large enough to spread them into a fairly thin, even layer. Microwave on high until crisp-tender and still bright green, about 2-3 minutes. Uncover container/remove from the bag and set aside.

Cut mushrooms into bite-size pieces. In a medium-size skillet over medium heat, add duck fat or olive oil. Add the shallots and cook until they begin to become translucent. Add the garlic, cooking a little longer, until garlic becomes fragrant. Add the butter, mushrooms and thyme sprig, and season to taste with salt and pepper. Omit the thyme if confit already contains herbs. Cook, stirring occasionally and adding more oil or butter as needed, until mushrooms are soft and starting to brown, about 4 minutes. Add the Marsala, if using, and cook a few seconds. Discard thyme sprig, remove mushrooms to a bowl and set aside.

The mushrooms can be prepped a day ahead to this point.

Preheat a dry skillet over medium heat. Add the duck legs, skin-side down. Reduce heat to medium-low as the skin crisps and duck heats through; turn legs over when skin has crisped. Move duck to a cutting board, rest briefly then tear or slice into bite-size pieces.

In the same pan over medium heat, add the mushrooms, Brussels sprouts and any gelatin (if available) from the confit bag to the duck fat and juices. When heated through, taste and adjust seasoning.

Divide onto plates and garnish with the duck confit.

[Anonymous No.11830804]

>>11827328
only BRAAAPfags like cruciferous veg
you guys will pretend its not true, but you should get back to sucking ass gas and stop pretending to be sophisticated

[Anonymous No.11830828]

Contemporary sprouts taste incredibly sweet compared to how they used to be, along with other brassicas.

[Anonymous No.11830841]

>>11827347
Just shredding and sauteing in olive olive for 2 minutes with some salt and lemon is kino

[Anonymous No.11830862]

>>11827328
its a pleb filter dawg

[Anonymous No.11830866]

>>11830804
thats a picture of u innit

[Anonymous No.11830892]

>>11830841
You don't need to add all that stuff anon, just braise them in a fresh tomato basil reduction and then deglaze the pan with medeira and add a handful of thyme, parsley, and shaved lotus root.

[Anonymous No.11831018]

>>11830892
took me a minute to figure out this is bait

[Anonymous No.11831028]

>>11831018
So you made an ignorant assumption and held me accountable for it? Yikes.

[Anonymous No.11831033]

>>11830892
>>11831028
Let it out, sweetie, it's going to be okay.

[Anonymous No.11831036]

>>11831033
Nice ad hom attempt at damage control. Manchildren are adorable.

[Anonymous No.11831042]

>>11831036
Ever been so mad about being made to look the fool that you come back just to shitpost 2 hours later? I haven't but damn it's entertaining to watch.

Shine on, sweetheart.

[Anonymous No.11831044]

>>11831042
As long as we're all enjoying ourselves what's the problem :^)

[Anonymous No.11831060]

>>11827328
People usually ate vegetables steamed for a long ass time. Roast any vegetable and chances are that person will suddenly discover a love for it

[Anonymous No.11832182]

>>11830598
Interesting you say that, I absolutely HATE cabbage but brussels sprouts are delicious. However, I do recognize cabbage is a very nutritional food, so I do make myself eat it from time to time. I wish I liked it, but I can't help but recognize the taste and smell when it is in something (even before I know it is in a dish) and am just completely repelled by it. But I am trying.

[Anonymous No.11832212]

>>11827328
Boil first. Cut in half, toss in butter and garlic, put on sheet tray and cover with parmesan cheese. Bake till cheese melted. Turns into like a garlic parmesan crumble and it's so fucking good

[Anonymous No.11832242]

>>11827759
>>11827685
I used to not like Cauliflower either

But I started trying to immitate my local middle eastern place and worked out a recipe that's amazing

>cut the florets carefully into individuals or halves or quarters if they're large
>wash & shake dry in a collander
>transfer to a large bowl, salt, and leave for 5 mins to dry out a bit
>season heavily with chermoula spice mix, ras el hanout or whatever you like
>salt and pepper, then toss it liberally with oil. This is the key, get each floret wet with oil
>roast it in a hot oven, around 480, no too tightly packed on the tray, you want it to blacken a little without overcooking, toss it a couple time
>mix chop parsley, minced fresh garlic, lemon zest, plain yogourt, lemon juice and toss the cauliflower in the sauce

It's genuinely amazing. Lots of flex room on the recipe past the basic technique.

[Anonymous No.11832250]

>>11832182
the smell is when you overcook it
just don't overcook it

[Anonymous No.11832257]

I like how they taste but then I'm burping stinky farts and farting stinkier farts for 3 days

[Anonymous No.11832278]

>>11832242
>chermoula
woah, sounds delish

[Anonymous No.11832294]

>>11827328
>At some point went to a restaurant with friends
>Brussels Sprouts were served in dish
>Hate them but can't help it, ain't no baby
>"Ah fuck, fine then"
>mfw they don't taste like twice digested trash for once
>they're actually pretty good
Was a good experience. Turns out I eat a lot of things I thought I hated because my parents prepared them badly in my childhood.
Since I cooked a lot for myself when studying I started looking up Internet recipes, comparing sources and whatnot to see what people generally agree on being good recipes.
Lo and behold, suddenly Onions, Shrimp, Cauliflower and all its relatives, a lot of types of fish, wild game became the greatest tasting foods in the world. Game in particular, fuck I love venison now.
Still don't like mushrooms though. The consistence hurts me. Powdered as a spice pretty useful though.

[Anonymous No.11832313]

>>11832278
the morrocan spice blend not to be confused for the relish/marinade/sauce chermoula

generally im kinda against spice mixes but ras el hanout, chermoula & garam masala have their place and if someone doesn't have any spices or won't use them much then a high quality mix will end up being fresher when they do use it and save money.
or if you do have spices, going cumin + coriander etc etc is gonna be good but i find it strangely hard to get that 'middle easterny' taste by improvising. Ras El Hanout for example is gonna have like 30 things in it. Sumac is another really great middle easterny spice thats kinda lemony but i like it more to contrast like fatty lamb than to compliment lemon in cauliflower or fish or whatever.

[Anonymous No.11832329]

>>11832294
>Turns out I eat a lot of things I thought I hated because my parents prepared them badly in my childhood.
me too anon, me too
If I don't lose all motivation when I have kids they're gonna have amazing food when they're growing up and learn a lot and i'll get them in the kitchen young and never do boiled veges and overcooked meat and if they can springboard off that to do it better then they're gonna be fucking bosses in the kitchen when their time comes.

[Anonymous No.11832375]

>>11832250
>overcook cabbage
I mean even raw, it's disgusting to me. Cooking it puts off a smell that makes me want to vomit. Cole slaw, the taste should be masked by carrots and mayo + sugar, but nope, it stands out to me and ruins it. I wish I could like cole slaw, living in the South sucks when you hate cabbage. Fucking genes.

[Anonymous No.11832549]

>>11827328
It's very bitter and smells like garbage.

[Anonymous No.11832593]

>>11832549
It's not very bitter
It's just bitter
And it's sweet as well

many many leafy green vegetables are equally bitter
Do you not like beer or coffee? Those things are bitter too

[Anonymous No.11832601]

>>11832375
It's not your genes lad
It's a psychosomatic problem

[Anonymous No.11832609]

>>11832601
What's the difference? One is the cause of the other.

[Anonymous No.11832615]

>>11827328
Extra crispy with salt and pepper.

[Anonymous No.11832631]

>>11832609
If you had just been raised differently you'd have no problem with cabbage.
It's not something inevitable or innate.

You could also probably get over it, if you made an effort to cook it extremely well, or found a restaurant that did it extremely well, ate a lot of it (exposure therapy sort of), and generally did the kind of self reflection which gives an open mind and allows you to reconsider your various attitudes towards things.

[Anonymous No.11832699]

>>11827328
People are dumb and don't know how to cook. They over cook it and so it tastes like sulfur., you can quarter them, and stir fry them with some garlic, salt and pepper.

[Anonymous No.11832722]

>>11827335
pretty much i like to cut in half stir fry shit was fire

[Anonymous No.11832846]

>>11832699
this
the rest of the thread is sort of redundant lol

[Anonymous No.11832858]

>>11827328
they smell like foot. could never get past that.

[Anonymous No.11833072]

I think they smell and taste great, but I always think about the Kids Next Door episode about how eating brussel sprouts destroy childhood spirit like poison so I get pretty bummed out and I havent eaten them in years

[Anonymous No.11833158]

>>11827328
because refrigerators with freezers became cheap and commonplace and cooking in the standard american household went to shit for about 40 years. the reason when people don't like certain vegetables is because their only experience is having a bag of frozen veg thrown in a pot and boiled. while freezing is one of the best ways to preserve fruits and vegetables, most american households treated the vegetables as an afterthought.

[Anonymous No.11833420]

>>11832242
i just screenshotted this so i can do it sometime. tossing roasted cauliflower in a tzatziki-ish yogurt sauce is such a great idea.

[Anonymous No.11833587]

The texture is shit and brocolli is better

[Anonymous No.11834231]

As a child they literally made my throat and mouth feel like they were burning, and there was no discernible taste to them besides a vague metallic one. I honestly think the produce industry made them taste better since the 90s.

[Anonymous No.11834761]

>>11832182
The smell is indeed not the nicest, but their smell and taste are not the same imo.The smell is not unbearable either though.

[Anonymous No.11835507]

>>11834231
or your parents sucked at cooking them

[Anonymous No.11835512]

>>11827335
>I cook them wrong.

[Anonymous No.11835519]

>>11827347
>They're just fucking cabbage
No. They're infinitely better. They're dense. Eating cabbage is shit because it feels like biting through leaves. Brussel Sprouts feel like you're actually biting into something, they're satisfying.