A Kitchen In Brussels
3 days ago
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Holes in my brussel sprout leaves
Comments (3)Thank's Ken. I have one brussel sprout and all the leaves are totally with holes like they bombed Nagasaki. Will this plant die? Or i'll just leave them alone and keep looking for the green meanies.?...See MoreAnnie/Others..I Need Help w/ Brussel Sprouts
Comments (24)I'm a roaster, too. Olive oil and kosher salt; maybe cayenne or another flavor. Yes, they reheat fine. No, they don't stink up the kitchen. I have done this at lots of different temperatures; depends what else is in the oven, just adjust the time. Give them a stir every 10 minutes or so. I have to disagree with rachelellen (which astonishes me). I think sprouts get nice and sweet when they are thoroughly cooked; they can be bitter and peppery before that. But I do agree that overcooked boiled, steamed, or microwaved sprouts are nasty and slimy. I always roast them, and I think that if you roast them, the danger is under-, not overcooking. Even when my children were little, these were their favorite vegetable. I learned to roast them from my late friend and law partner. He was a restaurant critic and a noted food and wine guy, so our "signature" was fine food and wine. He used to buy a whole stalk (they grow in a beautiful spiral) and roast the whole thing, then put a scissors on the serving tray. They were so wonderful, we would serve them at our firm's annual party, and although the rest of the food was great and plentiful (had to be!), I am not exaggerating when I say that there would be a LINE for his sprouts that snaked around and out the door. When you have the governor and a few judges standing in line for Brussels sprouts, you know you've hit the right recipe! So now I cook most vegetables that way. And I always think of my friend....See MoreTravel to Paris, Amsterdam, Bruges and Brussels any tips?
Comments (22)Loved Bruges (was there for my honeymoon in April 2003). I found the chocolates/truffles from the open farmers' market 1000 times better than those in the stores. They melted in my mouth. I must have consumed chocolates from 10 different stores/markets. Belgium: you know about the 2 types of waffles, yes? I love the heavier dense ones w/ the crunchy sugar crystals. I like it alone, w/out any chocolate syrup, etc. It's so good all warm and sweet and sticky. Amsterdam: sorry but can't remember the name, but we went to a FABULOUS Thai restaurant that had the most amazing papaya salad. Even better than those I had in Thailand; so flavorful and SPICY, just amazing! I fell in love with European canned tuna in Paris. We had purchased fresh baguette and some canned tuna and had a fantastic picnic lunch in the gardens of Palace of Versailles. The canned tuna is so flavorful and smoky; mop up the flavored oil with the crunchy fluffy bread. Or maybe it was the love in my new husband's eyes... :) Enjoy yourself!...See MoreAir purifier instead of recirculating hood in kitchen?
Comments (9)An air purifier that could handle the cooking effluent would have to filter hundreds of CFM. It would be at least as large as the VaH recirculating hood, but by not being over the cooking zone would be less effective in removing grease before it settled on the ceiling, walls, and furniture. There are commercial systems for wall ovens called "eyebrow" hoods, but I am not aware of any advertised for residential use. In any case, even these will have trouble dealing with the blast of effluent when the oven door is opened. You can try for partial capture and containment at the ceiling level with a separate register and blower system. (Note that this would call for additional make-up air over whatever level is needed for an externally venting hood.) Otherwise, you would have to consider commercial perforated ceiling systems. An example is here: http://www.kitchen-ventilation.co.uk/heydal...See MoreRelated Professionals
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