telophase | (no subject)

So a long time ago I posted about my and

myrialux's experimentation with a Brussels sprouts recipe, the conclusion of which was that we still both hated Brussels sprouts.

Many of you said that oh no, if we just roasted them simply we might like them. Well, I am here to tell you...nothing about roasting them. But I have, in fact, now eaten a recipe that included Brussels sprouts that I didn't hate.

On Saturday, after the local roaming extortionists shook us down for all our candy, we went to one of our favorite local restaurants, Bonnell's Fine Texas Cuisine. While there, I ordered a new dish from the fall menu, which was a breast of pheasant with, I quote, "house-made bacon, five spice potatoes, brussels leaves, applesauce, demi-glace."

Reader, it was delicious. All the more so because the leaves of the sprouts contained no trace of any Brussels sprouts flavor whatsoever. They were merely texture. I ate half my entree (because I always, always have to get the tres leches créme brulée BECAUSE YES) and had the other half for lunch on Monday and it was still tasty and compeltely free of any Brussels sprouts flavor.

So: yay!

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tres leches crème brulee??? DROOL.

what's Brussels sprouts flavor? do you mean the radishy taste? does it taste bitter? or too "green"?

The best part about Bonnell's is that Jon Bonnell, the chef-owner, is quite happy to give you ANY recipe he serves that you ask for. And also publishes cookbooks with them. So I can point out a blog post that makes and reviews the recipe (http://life-should-be-beautiful.blogspot.com/2010/03/cooking-with-books-tres-leches-creme.html)! It has spoiled me for any other.

It's been long enough since I had Brussels sprouts that I couldn't tell you what it was that I hated. I wouldn't be surprised if it was the bitter: I hate pretty much all cruciferous vegetables and if you go to the Wikipedia article on supertasters, that list covers most of the foods I don't like, with the exception of mushrooms and, weirdly, (good) tequila. And I don't like ANY beer. A brewer friend of ours quizzed me on it enough that he deduced I don't like the flavor of hops at all, not even in the least-hoppy beers.

So, yeah. :) I do try things every once in a while to see if I still hate them. I discovered I can eat raw baby spinach and some dark green leafy lettuces that way, when I couldn't before.

Edited 2015-11-04 16:04 (UTC)

Oh yeah, I was going to ask if you were a supertaster. :) And yeah, I think it fades with age, hence kids hating vegetables (or at least the myth thereof).

How can you live without beer??? JK. I think I am pretty much the opposite, and bitterish vegetables, beer, coffee, and the like are my favorite foods, and lots of foods seem too sweet.

Thanks for the link!

I drink wine! Well, at least I drank red wine until 2 glasses triggered a 2-day migraine, and I haven't had red since. I still don't know if it was a fluke or the wine, and I have plans to test it one weekend when I haven't had any other potential triggers (so that'll rule out this upcoming weekend, since we're supposed to have thunderstorms tomorrow) I'll drink 2 glasses on Friday and see if I get a migraine or not. I've stuck to white since then. Not that I drink it all that much, as alcohol is definitely a factor in my migraines when combined with other triggers, so I end up with a glass or two every few weeks. :/

I like genmaicha tea (green tea with roasted rice kernels), but I discovered the trick of putting a few grains of salt into the cup before the hot water goes in, which takes the edge of the bitterness of the tea.

Toby's a beer and coffee snob (but not annoying about it), and I wish I liked either of them, since there's so many different types out there.

A thing about Brussels sprouts (and I think all cabbage-type vegetables) is that freshness is extremely important for enjoying them. The sugars seem to degrade extremely fast, or perhaps there just aren't many, and the difference between a week-old Brussels sprout and one picked in the last day or so is noticeable.

Unless I find out the local farms and go out there specifically to get them, I don't think I'm going to be able to guarantee consuming anything within a couple of days of being harvested.

I dislike most foods that supertasters dislike, so I suspect I may be one, and may never grow to like them.

They (and artichokes) make terrifyingly alien-looking garden plants. The stems of nodules are very disturbing.