tutsiwarrior Posted October 20, 2008 Share Posted October 20, 2008 I like brussels sprouts...don't yew? In true TV fashion I shall describe my meal now being prepared by my ex-wife. Two pork loins brought fresh from the Shoreham-on Sea Tescos, sprouts an' tatties. The ex sez to me 'bein' out there in Thailand didn't do nothin' about your taste for sprouts...' nice fresh loin, smothered in dijon, wrapped in tin foil and popped into a low heat oven. When the cooking is finished scrape the burned fat and mix with double cream (Soupy Sales: 'mah wife can't make apple pie but she sure can make my banana cream...' ) The mixture should be just thick enuf to coat a spoon lightly (a Julia Child sauce criterion) Arrange nicely with the sprouts and boiled new potatoes... you can do the same in Thailand as pork loin is readily available but the sprouts and the tatties are hard to find... Link to comment Share on other sites More sharing options...
seppl04 Posted October 21, 2008 Share Posted October 21, 2008 just saw yesterday at Makro in Phuket frozen Brussel Sprouts ! Price ??? Link to comment Share on other sites More sharing options...
billd766 Posted October 21, 2008 Share Posted October 21, 2008 Fortunately at my age (64) I don't HAVE to eat Brussels Sprouts any more. I went off them while in the military and when I was married the first time in the UK my ex mother in law used to boil the dam_n things to death. They were not so bad on boxing day with bubble & sqeak, cold pork and HP sauce. I don't eat garden peas either but processed peas cold in the tin from the fridge is super. My son thought it was revolting, though this from a young man who eats cold baked beans. I am working in New Zealand with access to western food but I am coming back for 3 weeks in December and January to really good Thai food at home with my family. Link to comment Share on other sites More sharing options...
Pushit Posted October 21, 2008 Share Posted October 21, 2008 I like brussels sprouts...don't yew? In true TV fashion I shall describe my meal now being prepared by my ex-wife. Two pork loins brought fresh from the Shoreham-on Sea Tescos, sprouts an' tatties. The ex sez to me 'bein' out there in Thailand didn't do nothin' about your taste for sprouts...'nice fresh loin, smothered in dijon, wrapped in tin foil and popped into a low heat oven. When the cooking is finished scrape the burned fat and mix with double cream (Soupy Sales: 'mah wife can't make apple pie but she sure can make my banana cream...' ) The mixture should be just thick enuf to coat a spoon lightly (a Julia Child sauce criterion) Arrange nicely with the sprouts and boiled new potatoes... you can do the same in Thailand as pork loin is readily available but the sprouts and the tatties are hard to find... Delicious, some parsenips with that lot would be nice!! Link to comment Share on other sites More sharing options...
bkkjames Posted October 21, 2008 Share Posted October 21, 2008 Brussels sprouts - hmmm. Not really on the top of my 'what foods do i miss about back home' list. With that being said, wouldn't mind giving the little buggers another go one day to reconfirm this long held opinion. Link to comment Share on other sites More sharing options...
MidoriApple Posted October 21, 2008 Share Posted October 21, 2008 Brussel Sprouts... Nah..I usually love veggies, but Brussel Sprouts....I don't really like it, more bitter than others. As I had eaten, just boil it up with salted water... and eat with some grilled things...very simple. Link to comment Share on other sites More sharing options...
mod5 Posted October 21, 2008 Share Posted October 21, 2008 do not want! Link to comment Share on other sites More sharing options...
lazeeboy Posted October 21, 2008 Share Posted October 21, 2008 brussel sprouts are in macro all year round ,great with roast beef and yorkshire pudding ,with lashings of horseradish Link to comment Share on other sites More sharing options...
racefan Posted October 21, 2008 Share Posted October 21, 2008 Not sure if it is a nationwide thing but Big C on the Sukhumvit Rd Pattaya are selling fresh Brussels Sprouts for 38 baht. They are in the cooler section (towards the right hand side for those that want to look) and are in small trays with a cling film wrapper. They are the small button sized variety and are delicious. (I know because I have been over indulging in them since I discovered them) I presume that because of the price they are grown in Thailand but where I don't know. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 21, 2008 Author Share Posted October 21, 2008 see what I mean? love 'em or hate 'em, everyone's got an opinion about brussels sprouts... I always like sprouts with a nice roast when back in 'ol blighty....they seem to go well with the unpredictable weather and general disorder... Link to comment Share on other sites More sharing options...
musiclover Posted October 21, 2008 Share Posted October 21, 2008 Not sure if it is a nationwide thing but Big C on the Sukhumvit Rd Pattaya are selling fresh Brussels Sprouts for 38 baht.They are in the cooler section (towards the right hand side for those that want to look) and are in small trays with a cling film wrapper. They are the small button sized variety and are delicious. (I know because I have been over indulging in them since I discovered them) I presume that because of the price they are grown in Thailand but where I don't know. Well I just told the wife about these and she dissed htem saying they were indeed very small but too old! She buys them from Villa every weekend where amazingly they allow her to select individual sprouts from the kilo bags so that she can get the perfect tight and young ones ( sprouts were talking about!) Im not sure where they come from. Australia I guess, but cooked for ONLY 3 minutes they are wonderful. 4 minutes and they are inedible! My UK mum taught her how to cook them( and evrything else).Thank God! Link to comment Share on other sites More sharing options...
oldoldgit!! Posted October 21, 2008 Share Posted October 21, 2008 Went to Holm Bush last week didnt see sprouts? will get this week to go with the roast beef and yorkshire pud and roast potato, thanks for telling me, blooming marvelous somebody 8000miles away telling me they have sprouts in Tesco's in Shoreham. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 21, 2008 Author Share Posted October 21, 2008 Not sure if it is a nationwide thing but Big C on the Sukhumvit Rd Pattaya are selling fresh Brussels Sprouts for 38 baht.They are in the cooler section (towards the right hand side for those that want to look) and are in small trays with a cling film wrapper. They are the small button sized variety and are delicious. (I know because I have been over indulging in them since I discovered them) I presume that because of the price they are grown in Thailand but where I don't know. Well I just told the wife about these and she dissed htem saying they were indeed very small but too old! She buys them from Villa every weekend where amazingly they allow her to select individual sprouts from the kilo bags so that she can get the perfect tight and young ones ( sprouts were talking about!) Im not sure where they come from. Australia I guess, but cooked for ONLY 3 minutes they are wonderful. 4 minutes and they are inedible! My UK mum taught her how to cook them( and evrything else).Thank God! this is what I'm talkin' about...my mother was from an andean village in Bolivia just outside of Cochabamba and my Nashville, TN grandmother taught her how to do turkey and trimmings for the ususal holidays... brussels sprouts: vital to humanity's cohesion... (there was a campesina girl named Romualda who got my 15 y.o. blood racing as I observed her squatting in the dust and slaughtering guinea pigs - grab them by the scruff a slice off their little heads with a crude but wickedly sharp knife...) Link to comment Share on other sites More sharing options...
bangkokboro Posted October 21, 2008 Share Posted October 21, 2008 I liked them my sunday roast especially after a good session and then the mrs would give me a hard time for having to many but 4 hours later i would take my revenge they work better than mushy peas ever did. They were not quoted in the divorce papers but i'm sure the old brussel helped.Only seen them on a menu on xmas day here. P.S anywhere for decent mushy peas in Bangkok 6 years and still looking. Link to comment Share on other sites More sharing options...
Lickey Posted October 21, 2008 Share Posted October 21, 2008 The official accompiament with brussle sprouts is; A slow roasted sirlion joint, [about 5 hrs at 140c] so its still a little red in the middle, Roast taters, roast parsnip, roast jerusalem artichokes, yorkshire pudings, Blanched [till tender] sliced carrotts, peas,brussell sprouts, Potatoe mash with some fresh chopped shallott stalks and a little butter, HorseRadish or colemans mustard for the tender beef of course,and a gravy made from the beef and veg juice with an oxo cube. To avoid Vertical Take Off, a few drops of Sarsons Malt vinegar on each sprout will help avoid this, as for the artichokes, your stomach will sort the gasses quite quikly. Hope i aint made you all hungry? Cheers, Lickey. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 22, 2008 Author Share Posted October 22, 2008 parsnips and mushy peas have now been added to the mixture...these are things that I used to contemplate during the cold East Midland winters with my ex-wife when we lived there. Parsnips go great inna mash. My ex, having grown up in Scotland is into root vegetables...we did the Monster Mash: parsnips, tatties and carrots, so righteous that it overshadowed the roast itself. (don't be stingy with the milk and unsalted butter...) there are sum weird looking root vegetables at the tescos in supahnburi but even my thai wife don't know what to do widdem... Link to comment Share on other sites More sharing options...
bkkjames Posted October 22, 2008 Share Posted October 22, 2008 The official accompiament with brussle sprouts is; A slow roasted sirlion joint, [about 5 hrs at 140c] so its still a little red in the middle, Roast taters, roast parsnip, roast jerusalem artichokes, yorkshire pudings, Blanched [till tender] sliced carrotts, peas,brussell sprouts, Potatoe mash with some fresh chopped shallott stalks and a little butter, HorseRadish or colemans mustard for the tender beef of course,and a gravy made from the beef and veg juice with an oxo cube. To avoid Vertical Take Off, a few drops of Sarsons Malt vinegar on each sprout will help avoid this, as for the artichokes, your stomach will sort the gasses quite quikly. Hope i aint made you all hungry? Cheers, Lickey. First line is hillarious, the poster paints up BP's as the main and the roast beer as the condiment. Link to comment Share on other sites More sharing options...
sceadugenga Posted October 22, 2008 Share Posted October 22, 2008 Roast potatoes and mash in the same plate? I'd never heard of it until I stayed with relatives in the UK and the old Auntie proudly served it up. Still not sure about it. Link to comment Share on other sites More sharing options...
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