tag:blogger.com,1999:blog-2744296303587098642.post178837421658180108..comments2023-05-03T12:55:58.747+01:00Comments on Mothering Along: Breakthroughs in culinary varietyPhysics Bearhttp://www.blogger.com/profile/10322901169676536728noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2744296303587098642.post-17035566962601416032015-11-19T19:47:21.235+00:002015-11-19T19:47:21.235+00:00The whole brussel sprouts thing is a bit of a fami...The whole brussel sprouts thing is a bit of a family in-joke. Back in the mists of time, when I was about 7, I declared firmly to my grandmother that if she made me eat brussel sprouts, I'd be sick. I duly fulfilled my side of the bargain and have never let anyone forget it (despite actually being at least comfortable tolerating them these days). But mustard and cream sounds like it could be an improvement, as does garlic. Both may be experimented with in the Bear household soon...<br /><br />Mung beans. Hmm. They're pretty uninspiring, but LittleBear will eat them, so I start with the dried variety, and then simmer them in water for ~30 minutes, by which time at least 50% have split their casings and oozed out squidgy white innards and the rest are pretty soft and mostly whole. Stir in a big lump of butter and mix the whole lot with cooked white rice. LittleBear then sometimes chooses to add handfuls of finely grated mature cheddar. And then gobbles the lot. I've tried it too, and as a substrate for butter and cheese it's OK! I'm going to try sneaking onion and garlic in soon, both softened to oblivion in butter first, obviously. And I'm thinking of trying this:<br /><br />http://www.veganlovlie.com/2008/04/mung-bean-pasty.html<br /><br />I might omit the hoisin and just ladle more butter in, given LittleBear's lack of enthusiasm for anything with flavour or sauce. And I'll make proper pastry, not vegan.<br />Physics Bearhttps://www.blogger.com/profile/10322901169676536728noreply@blogger.comtag:blogger.com,1999:blog-2744296303587098642.post-17397480134257130472015-11-19T13:47:37.435+00:002015-11-19T13:47:37.435+00:00I try to believe it all evens out some day. Dr. S...I try to believe it all evens out some day. Dr. S was the world's pickiest child with the world's least food-adventurous parents (they think paprika is an exotic spice) and now he will eat anything on this earth (except shredded coconut). And Bug was anti-pizza, meat, hot dog, and mac & cheese as a small child, but he's mostly gotten over it`. Still fervently opposed to soup in any form, whole beans, and a long list of Things With Mushy Textures.<br /><br />I have to say though, as a previous brussels-sprout-hater for a good 30 years, I finally found a couple recipes that render them edible. Tasty, even. One is 'roasted until crispy and almost incinerated, with lots of salt and powdered garlic' and the other is Smitten Kitchen's one with mustard and cream (I have to leave out the cream but it is doubtless delicious) and... wine? I use wine. Also, I never have shallots in the house (because when I do, I fry them until crispy and eat them plain) so I use onions. I just mention this in case you might one day discover the deliciousness of a fresh sprout. I mean, maybe you haven't cooked them in one of the two acceptable ways? I KNOW, sometimes I don't even know who I am. (Maybe you have tried these things and still hate them.) I eat lima beans now too. I blame the spouse (and the farm share that featured fresh lima beans one week, which are, it turns out, amazingly superior to the frozen sort). http://smittenkitchen.com/blog/2011/11/dijon-braised-brussels-sprouts/<br /><br />What do you... do.... with mung beans? Like, sprouts? Is there anything ELSE to do with mung beans??? Cooked mung beans? School me! Jenny F. Scientisthttps://www.blogger.com/profile/07072624674603337551noreply@blogger.com