New Canadian Politics Thread

[trujaysfan]

Haven't Brussel sprouts been modified over the years to be less bitter?

 

[Preston]

Roasted. Should look like this

View attachment 17648 View attachment 17649

Brussells sprouts too, for that matter

 

[thehabhater]

https://x.com/CP24/status/1701573502606660012?s=20

I think there's still some Ford backers here.

Genuine question - what area of Ontario life has he improved do you think?

His personal downtime

 

[CH1]

Roasted. Should look like this

View attachment 17648 View attachment 17649

I made those last night at 425 F

Dressed them up in some tahini/olive oil/lime dressing

My insight — they are even more intense /crunchier if your cauli is a little stale (less moisture). Mine was super fresh/local so only 9/10

 

[Neurospasm]

Roasting brussels with a balsamic glaze to get that nice char to the outside. Pretty pretty good

 

[thehabhater]

I find grilling almost any veggie with an olive oil spray and a mixed shaker with onion and garlic powder tastes amazing.

 

[CH1]

Roasting <insert stalky/root vegetable of choice> is usually a winner

 

[MindzEye]

Roasting <insert stalky/root vegetable of choice> is usually a winner

Yep, carrot, parsnips, taters obviously....brilliant stuff

 

[Wayward DP]

yeah good, fresh veggies don't require much prep to make them delicious

 

[WellPlayed]

I prefer my veggies boiled, served poolside at a Sandals resort. Waiters bring me pina coladas made with "rum" mixed with syrup from a squirt bottle. I say things to them like "ci" "gracias" and "mucho cervezas por favor" because its the only spanish I know, but their forced smiles let me know they appreciate the effort. I'm listening to Lynyrd Skynyrd and I'm hammered drunk.

 

[hockeylover]

I made those last night at 425 F

Dressed them up in some tahini/olive oil/lime dressing

My insight — they are even more intense /crunchier if your cauli is a little stale (less moisture). Mine was super fresh/local so only 9/10

this is the way.

 

[WeHaveMoreCupsThanYou]

Guessing it was a very long time ago when those soggy ass brussel sprouts were a usual preparation.

My mom's specialty (sorry mom).

Liberal amounts of butter and salt will turn those soggy sprouts into delicious.

 

[WeHaveMoreCupsThanYou]

in fairness to your microwaved brussels upbringing, I recall microwaved broccoli and green beans being regular features at our table. and I was expected and required to eat them.

not that they were terrible, just far from the best way to prepare those particular veggies

Yeah, my parents weren't those "If you don't eat your veggies you can't have dessert" types. You weren't given a choice about eating them or not. If they were on your plate, you were either eating them voluntarily or you were getting them waterboarded into you.

 

[lecoqsportif]

Roasting <insert stalky/root vegetable of choice> is usually a winner

They lend themselves to those fashionable sheet pan suppers which, it must be said, are super convenient weeknight meals with kiddos. Fast prep is great, and largely unattended is gold, Jerry, gold.

 

[CH1]

Sheet pan dinners are great

 

[CH1]

Not one of the recipes listed here, but an Italian Sub filled with your favourite toppings and cured meets thrown on a sheet pan makes a perfect weekend lunch

30 Sheet-Pan Dinners (and Desserts) That'll Make Clean-Up a Breeze

These sheet-pan dinners are easy to make—and even easier to clean up.

www.bonappetit.com

 

[Aberdeen]

Haven't Brussel sprouts been modified over the years to be less bitter?

Yup.

 

[CH1]

I read somewhere that most fruit have been bred to be 100% sweeter so some zoos have changed what they feed the animals

 

[thehabhater]

I made those last night at 425 F

Dressed them up in some tahini/olive oil/lime dressing

My insight — they are even more intense /crunchier if your cauli is a little stale (less moisture). Mine was super fresh/local so only 9/10

Is the tahini/olive oil/lime dressing from scratch? If so, what is the mix?

 

[CH1]

Is the tahini/olive oil/lime dressing from scratch? If so, what is the mix?

I have store bought organic tahini in the fridge and I add a little olive oil to loosen the paste and then lime or lemon for some acidity (I eyeball the mix and adjust it when I like the taste)

I toss the cauli (which I salted generously and also spiced up with something like cumin) in the paste when they’re just about done roasting. Then I give it another 5 mins in the oven.

And if I have hummus lying around, I’ll add that as a finisher for extra creaminess