Brussel Tops!
- Thread starter theclaud
- Start date
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subaqua
What’s the point
- Location
- Leytonstone
stop it.
am ravenous after getting huge adrenalin rushes thinking Wales could actually beat the Kiwis. still 70 mins of good rugby
am ravenous after getting huge adrenalin rushes thinking Wales could actually beat the Kiwis. still 70 mins of good rugby
Do they not lay on a few curly sandwiches for the occasion in your local?
subaqua
What’s the point
- Location
- Leytonstone
slunnon innit . pel droed, peld roed, pel droed ! and am sick of it. stayed home and watched but now need to think about cooking
Yebbut there's cabbage and cabbage. And there's cabbage that grows at the top of a stick of sprouts, which is one of the best kinds. And it has mini sprouts attached! I might add, because it pleases me, that people in Nottingham refer to sprouts as "knobby greens".
subaqua
What’s the point
- Location
- Leytonstone
mebbe but tis tasty and better than insipid white cabbage. especially under/o braised venison with a venison gravy - note Gravy not "Jus "
robjh
Legendary Member
- Location
- Cambridgeshire - almost Essex
Strange how brussel tops taste so much nicer than the little ball things that grow up the sides. Now they really are the marmite of the vegetable world.
Berk on a Bike
Veteran
- Location
- Yorkshire
I saw the thread title and thought you mean this...
What's that lurking behind it. You've not been back to that mushroom path have you?
No mushrooms this time. I was given four pints of Nibley Ale as a free takeaway - I made a rough-n-ready chicken stew with potatoes, chestnuts and beer.
Gravity Aided
Legendary Member
- Location
- Land of Lincoln
Kale-better in all ways. Including with venison, and rabbit as well.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
I found a great cabbage recipe the other week; cut cabbage into wedges, fry in butter and garlic, put in oven dish, pour over some stock (I used bouillon for extra middle-class merits), bake for a bit. Yumtus!
Ganymede
Veteran
- Location
- Rural Kent
Brussel tops are fab. I had the best ones once which re-grew at the top of my home-grown brussels after a very cold winter - they were so tender it felt cruel to eat them. (NB I didn't actually plant the brussels - I had just moved into the house the previous season!).
Also good are when you grow cabbages, cut them and leave the stalks, and little mini loose-leaf cabbages grow back. I have a bagful in the fridge for tonight, mostly Savoy.
Re: kale. The best kale in the universe is Russian Red Kale, we are lucky that a local place grows it, it is utterly delicious and much more tender and interesting than the dark knobbly Italian kind as well as the usual UK varieties. It has sort of oak-leaf-like leaves and goes dark green when cooked. We, for some reason, call it Red Roooshans in our house. Easy to grow if you have a bit of garden.
Also good are when you grow cabbages, cut them and leave the stalks, and little mini loose-leaf cabbages grow back. I have a bagful in the fridge for tonight, mostly Savoy.
Re: kale. The best kale in the universe is Russian Red Kale, we are lucky that a local place grows it, it is utterly delicious and much more tender and interesting than the dark knobbly Italian kind as well as the usual UK varieties. It has sort of oak-leaf-like leaves and goes dark green when cooked. We, for some reason, call it Red Roooshans in our house. Easy to grow if you have a bit of garden.
Aperitif
Meme bar
- Location
- ...I don't have much idea - really.
When the top has gone, and the little green balls been boiled beyond...is the woody stem known as a 'delfte post' - as it was once upon a time near to brussels?
