Picky eaters ...

[Fab Foodie]

What?

Sprouts are manna from heaven - roll on the sprout season

 

[Mr Phoebus]

Balut, Andouillette and Casu Marzu.







Guess I'm picky.

 

[Lucheni]

Sprouts are manna from heaven - roll on the sprout season

I agree, steamed sprouts are delicious!
However, they're not quite so good when my mum (over) cooks them.

 

[Theseus]

Sweetcorn is one thing that I can sometimes eat but the smell of fresh from the tin makes me still gag a little so I avoid if possible but I'll eat it if it is on a plate in front of me.

Fresh from a tin?

Try it fresh from a cob.

 

[Cubist]

Balut, Andouillette and Casu Marzu.







Guess I'm picky.

Reminds me of an old thread!

https://www.cyclechat.net/

 

[Cubist]

Not wanting to out trump Andy R's paternal smugness, but Cubester and I have just eaten a rabbit casserole for lunch. It was, I suppose, reward for the fact that he got in at 2am after a lamping session, and was proudly showing his mates how to paunch and skin a bunny in the garage (I'd wandered up to investigate the clumping noises that woke the entire family)

A next door neighbour in his eighties adores rabbit, but his wife isn't so keen. Only Cubester and I like it in this household, so rabbits tend to go three ways here, and Alwyn has a treat in store for his supper tonight.

 

[Mr Phoebus]

Reminds me of an old thread!

http://www.cyclechat...uilette__st__30

Your thread #50 has just killed me.

 

[SavageHoutkop]

Fresh from a tin?

Try it fresh from a cob.

Or frozen, no dodgy smell...

 

[machew]

They are one of the few thing that are green at that time of year. If it wasn't for sprouts all you would have is a brown mush on your plate

 

[mangaman]

What?

Sprouts are manna from heaven - roll on the sprout season

Absolutely FF

I love them to bits - best after the 1st frost of winter of course - then I'll have them anytime, long before Christmas.

I suspect, like cabbage, people have a lot of people have been put off by massive overboiling and never retried them again.

A lovely, slightly al dente sprout with a bit of crispy bacon mixed in...

 

[mangaman]

Not wanting to out trump Andy R's paternal smugness, but Cubester and I have just eaten a rabbit casserole for lunch. It was, I suppose, reward for the fact that he got in at 2am after a lamping session, and was proudly showing his mates how to paunch and skin a bunny in the garage (I'd wandered up to investigate the clumping noises that woke the entire family)

A next door neighbour in his eighties adores rabbit, but his wife isn't so keen. Only Cubester and I like it in this household, so rabbits tend to go three ways here, and Alwyn has a treat in store for his supper tonight.

As a massive rabbit fan, Cubist, what did you do.

I always buy wild rabbit as the farmers around here practically give it away.

The meat, especially the front legs, is quite tough to cook, whereas the saddle only takes a short time.

I tend to just strip all the meat off raw and use it as a cheap and healthier version of chicken. I've never successfully made a casserole - either the legs are underdone or the saddle is overdone.

Any help appreciated

 

[pepecat]

Yes!! I do not eat them during the year, as far as i know, my parents do not eat them during the year, yet at Christmas...... my mum cooks sprouts. WHY??!! If there are no sprouts, does that mean its not Christmas?

 

[mangaman]

Well I'm not cubist but we eat loadsa bunny, always wild. We tend to buy (for tuppence) or shoot our own bunnies and freeze what we don't want to use. The front legs always go into a casserole (usually with normandy cider) or a pie.

If you have nice young bunnies, you can roast the saddles and back legs with rosemary, garlic, a splash of white wine and plenty of green olives and olive oil.

Rabbit makes a nice, deep but neutral stock, so getting the heads and chucking all the leftovers into a pot is worth it.

Thanks Uncle Mort.

I ought to just stick to the front legs in my casseroles.

Your saddle with rosemary, garlic, wine and oil seems like a match made in heaven. Cheers.

I agree about the stock - it's one of the best things about them - I love rabbit stock in winter stews and soups.

Just to bore everyone, Spain is called Spain as the Romans called it Hispania.

This was their translation of the Carthaginian name (they were the 1st colonists of Spain - they had indigenous iron age people, but they were not literate) - which translated as the land of rabbits.

We forget they are a Mediterranean species that couldn't survive British winters until recently. The Spanish are the masters of rabbit cooking, and the ingredients you described show that. Wine, oil, garlic etc.

 

[mangaman]

Yes!! I do not eat them during the year, as far as i know, my parents do not eat them during the year, yet at Christmas...... my mum cooks sprouts. WHY??!! If there are no sprouts, does that mean its not Christmas?

It's a seasonal thing pepecat.

As someone said earlier, sprouts are the tastiest green things around in December. (Ditto other Xmas staples like parsnips, potatoes)

You can go to Tescos and buy asparagus or strawberries from Africa - but that's not always been the case - which is why they aren't part of a traditional Christmas dinner.

 

[Arch]

Refried beans - mmmmm!



Good point though - that's why I love kale as well.

I love sprouts they way they do them here - usually steamed. usually finished in a bit of butter or bacon fat with chestnuts.

And if there are any sprouts and chestnuts left over...

They make a fabulous bubble and squeak. The chestnuts just add a special extra dimension of taste and texture.