Sunday, November 26, 2006
Tropical Sprouts: The Garlic-Pineapple War of 2006
This one has a name: Tropical Sprouts.Ingredients: Lettuce, frozen brussel sprouts, pickled red cabbage, whole garlics, sliced pineapples, pineapple juice (from the sliced pineapple can), wheat germ, olive oil, pomegranate sour.
I started making a typical salad with lettuce, etc. I started boiling the frozen sprouts with whole garlic pieces in water, to add to the salad. In the meanwhile, I searched around the kitchen for ingredients and found a can of sliced pineapples. I took a few slices for the salad and then I thought of boiling the sprouts in the pineapple juice. But they were already boiling. I drained and boiled again with the pineapple juice from the can I had just opened. Add everything into the bowl and there it was. Another fine and rather tasteless classic from LoserChef.
As I ate, I noticed how the garlics and pineapples were fighting over my attention. This fierce battle will go down in history as the Garlic-Pineapple War of 2006. The most important casualty of the war was my esophagus. I spent the rest of the day with increased reflux symptoms. The other casualty was from my wallet, the $21.66 that I spent on the "Heartburn & Reflux for Dummies" book from Barnes and Noble later in the day.
# posted by Adil @ 11:14 PM 
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I am concerned with your technique involving the draining of water and the additional boiling with the pineapple juice.
When overcooked (which I suspect your sprouts may have been), brussel sprouts emit a very strong sulfuric taste, which is generally unpleasant.
Things that complement the sprouts are subtlely flavored components such as water chestnuts, roasted carrots (I prefer baby carrots), and maybe even some crushed cashews.
I am glad that you say that you left the garlic whole. Did you know that the finer you chop the garlic, the stronger the taste? If you had chopped the garlic, the taste would have been overpowering.
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When overcooked (which I suspect your sprouts may have been), brussel sprouts emit a very strong sulfuric taste, which is generally unpleasant.
Things that complement the sprouts are subtlely flavored components such as water chestnuts, roasted carrots (I prefer baby carrots), and maybe even some crushed cashews.
I am glad that you say that you left the garlic whole. Did you know that the finer you chop the garlic, the stronger the taste? If you had chopped the garlic, the taste would have been overpowering.
# posted by 
: 2:06 AM
: 2:06 AM << Home
