Worst thing you've ever tasted?
- Thread starter Sean Hollyman
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They had been boiled yes? Why must we ruin good food? People stop Boiling Asparagus and Brustle sprouts, if you roast them they are fantastic if you boil them they taste like sulfur.aba1 said:
Who decide the nasty sulfur tasting method was the best and needs to be adopted by all? It was not a health freak because to be honest they are less health that way nutrients being water soluble and all.
As a nurse I use to give the elderly a drug called Heminevren.
This was normally given as an elixir and one night I tasted this drug.
My god, eating Ox-tongue ( and don't ask about how that happened) is heaven compared to this stuff.
I knew anything with a cork stopper is not good but I had to try it.
The moment I wiped the top of the cork plug and tasted it, I felt like I was not a nurse but a torturer in a CIA compound.
This stuff is unbelieveable and we were giving people 10 mls of it every night.
It has a metallic taste which does not go away, I mean probably around 0.1mls of this stuff left me with a metallic taste in my mouth for 3 days.
To this day I believe this medicine should be banned or at least reformulated to allow a sense of taste.
This was normally given as an elixir and one night I tasted this drug.
My god, eating Ox-tongue ( and don't ask about how that happened) is heaven compared to this stuff.
I knew anything with a cork stopper is not good but I had to try it.
The moment I wiped the top of the cork plug and tasted it, I felt like I was not a nurse but a torturer in a CIA compound.
This stuff is unbelieveable and we were giving people 10 mls of it every night.
It has a metallic taste which does not go away, I mean probably around 0.1mls of this stuff left me with a metallic taste in my mouth for 3 days.
To this day I believe this medicine should be banned or at least reformulated to allow a sense of taste.
in relation to Brussel sprouts
As a child in Northern Ireland every vegetable had to be boiled until it was a soggy mass.
That was the Irish way of cooking and we are talking about the 60's and early 70's here btw.
Steam your sprouts for 10-15 mins depending on the size and you have a nice crisp sprout full of flavour and goodness.
But even better, do the same with cabbage btw, fry some really good bacon cut up into lardons and add some onions, fry the onions for 2 -3 mins in the bacon fat (I mean a load of good BACK BACON (I recommend Smoked) god knows what the Americans call our bacon).
Add the cabbage or sliced sprouts and fry on a high heat for 2-3 mins in other words put the rest of the dinner on the plate or serving platters and serve.
Greatest way to have cabbage or sprouts.
Ps Cabbage wise it has to be a green leaf cabbage, Savoy or Kurli Kail ( i have no idea what this is called in the rest of the world). (not a fan of Kail, a bit too bitter for me)
I also have a habit of adding a dash or two of Lea & Perrins to it which adds to the flavour.
I must add that I have taught my Father and Aunt that veg must not be boiled to oblivion, 5 years with she who must be obeyed parents, its boiled to hell veg and this year I did the turkey since I refuse to eat Chicken at Christmas (believe me they have paid more for a chicken at Christmas than a 15pd fresh turkey),and it was good (well actually I told the others half Mum to take it out of the oven and let it rest and also how long to cook it for).
BTW other than the above, she who must be obeyed whose cooking ability is bad (she managed to give food poisoning to herself with a microwave meal-- need I say more) does not cook for us since I work from home and cook all the meals
Which of course at the level of a Mitchelin starred chef
Shame the veg were mush
As a child in Northern Ireland every vegetable had to be boiled until it was a soggy mass.
That was the Irish way of cooking and we are talking about the 60's and early 70's here btw.
Steam your sprouts for 10-15 mins depending on the size and you have a nice crisp sprout full of flavour and goodness.
But even better, do the same with cabbage btw, fry some really good bacon cut up into lardons and add some onions, fry the onions for 2 -3 mins in the bacon fat (I mean a load of good BACK BACON (I recommend Smoked) god knows what the Americans call our bacon).
Add the cabbage or sliced sprouts and fry on a high heat for 2-3 mins in other words put the rest of the dinner on the plate or serving platters and serve.
Greatest way to have cabbage or sprouts.
Ps Cabbage wise it has to be a green leaf cabbage, Savoy or Kurli Kail ( i have no idea what this is called in the rest of the world). (not a fan of Kail, a bit too bitter for me)
I also have a habit of adding a dash or two of Lea & Perrins to it which adds to the flavour.
I must add that I have taught my Father and Aunt that veg must not be boiled to oblivion, 5 years with she who must be obeyed parents, its boiled to hell veg and this year I did the turkey since I refuse to eat Chicken at Christmas (believe me they have paid more for a chicken at Christmas than a 15pd fresh turkey),and it was good (well actually I told the others half Mum to take it out of the oven and let it rest and also how long to cook it for).
BTW other than the above, she who must be obeyed whose cooking ability is bad (she managed to give food poisoning to herself with a microwave meal-- need I say more) does not cook for us since I work from home and cook all the meals
Which of course at the level of a Mitchelin starred chef
Shame the veg were mush