What did you cook or eat today? (November 2025)

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Empty-fridge dish

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karadekoolaid said:
I'm curious. I've seen several distinguished members preparing sprouts, where they're browned,sometimes heavily browned, on the outside. Does this add to the flavour/cut the bitterness of the sprouts?
I ask because I like mine green. If I sauté them, they might just take on a light fawn colour!
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My DH came up with a recipe using small partially steamed (or large cut in half) Brussel sprouts with bacon (cooked crisp and crumbled) chopped onion, minced garlic sauteed in a little of the bacon grease, with some industriale balsamic splashed in and reduced a bit, with the sprouts stirred in and cooked long enough to finish, bacon bits stirred in last. Everything will brown a bit. The sugars in the onion and balsamic cut the bitterness.
 
medtran49 said:
Everything will brown a bit. The sugars in the onion and balsamic cut the bitterness.
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When we used to do huge xmas dinners (30 or more), I'd always have some sprouts - almost identical to what you're describing, except without the garlic and onion. I think I added flaked almonds.
Personally, I'm quite a fan of the bitterness, which is why I thought "burning" the sprouts was interesting.
 
We went to grocery and picked up pizza from the wood fired pizza place too. A Margherita type for me, no sauce, thin sliced tomatoes, fresh mozzarella and basil, plus some chopped garlic. Craig had sausage, onion and red bell on his.

PAcanis On the way home, my brain decided to remind me that I used homemade andouille when i made last night's dinner previously, which has more spice than the Smokehouse brand we've been buying recently. I told Craig I should use tasso, which is a smoked pork product that is literally packed and cured with a thick crust of a spice mix.
 
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I've never burned my sprouts. So can't comment on that flavor.
I've burned some green beans that steamed down too quickly before I got coconut oil in with them. And they tasted OK for being on the dark and withered side. I would have preferred less char.
 
Puggles said:
Whoever invented pork chops for breakfast is a genius. They went so well with eggs, and I was right about that sourdough I bought. It toasted perfectly, and the butter and egg yolk seeping into the crumb was amazing. I was gonna take a picture, but I ate it instead because it looked so good. If you want to blame someone, blame Morning Glory, not sure why, it just feels like their turn. 🙃
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Pan-fried smoked pork chops (from a pork store) are fantastic with eggs.
 
msmofet said:
Pan-fried smoked pork chops (from a pork store) are fantastic with eggs.
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I didn't even think of using my smoker. Wow, I can't believe I completely overlooked that. I honestly haven't used my smoker since "That day". June 20, I was smoking ribs, and that's when I had my seizure. I know that it had nothing to do with the smoker, but I still haven't used it since. I guess it's kind of like a "Jaws" thing. I saw the shark and I'm not ready to go back in the water yet, even though it's safe to do so.
 
karadekoolaid said:
I'm curious. I've seen several distinguished members preparing sprouts, where they're browned,sometimes heavily browned, on the outside. Does this add to the flavour/cut the bitterness of the sprouts?
I ask because I like mine green. If I sauté them, they might just take on a light fawn colour!
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You see a pic and remember how good they taste so off you go!

Stronger, nuttier, more brussel sprouty flavoured and difficult to leave alone!

Over a kilo of sprouts between just three of us on my last sprout outing and not a single sprout left 😋
 
karadekoolaid said:
I'm curious. I've seen several distinguished members preparing sprouts, where they're browned,sometimes heavily browned, on the outside. Does this add to the flavour/cut the bitterness of the sprouts?
I ask because I like mine green. If I sauté them, they might just take on a light fawn colour!
Click to expand...
I didn't use "fresh" sprouts; they were the frozen ones in the steam bag. I steamed them, then let them cool and cut them in half, pan-fried with oil and a bit of butter to raise the smoke point of the butter, and used a good amount of salt, and kept tossing them until browned. That substantially reduced the bitterness in them, and the parmesan added a nice nuttiness to them, and the reduced balsamic vinegar added a touch of moisture and a really nice sweetness from it being reduced, while still contributing that tangy "vinegar" flavor (think sweet and savory). Just blanching sprouts to me is gross; they are very bitter, even with butter, salt, and pepper. Until I find a better method, I've always prepared them in the way I just described.
 
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