A good point well made Will!
Yep, carrots are disgusting! :shock:
Roast parsnips...yummy!
However to get back on thread, I think everyone has missed the whole point of brussel sprouts. They are best are best eaten the next day, mashed up with potatoes and fried as bubble and squeak...now we are talking!
Love sprouts (al dente), hate parsnips (cattle fodder) am ambivalent about celery (can't be arsed)
We like sprouts - having them today.
Maureen asked me why I always cut a cross in the stalk. I told her that was because my mother always cut a cross in the stalk. So the next time I talked to my mother, I asked why she cut a cross in the stalk. She told me that she did it because her mother did it and that she had asked her "Why", and it was because her mother (my great-grandmother) did it.
So, who else cuts a cross in the bottom and why?
Tom
The outer leaves over cook before the middle is done. So you cut a wee cross to let the heat get to the middle. Sorry not very exciting really is it! Of course is you've already got them on ready for Christmas - there is no need for the cross cutting - the heat will just have reached the centre by December 25th.
This has reminded me of a works night out where a friend of mine complained to the waitress that the sprouts were hard. And to demonstrate she threw the sprout at the wall where it riccoched off and knocked a glass of red wine over me. They were indeed hard - caused by not cutting a little cross in the bottom!!!!