SC - Brussel sprouts

[Sue Clemenger]

I have a long-time friend who insists (to this day) that she really, really hates
garlic.  Yet, when I served a garlic pork roast at a dinner one night, she went
back for seconds, insisting that it didn't taste garlicky at all.  Trust
me...this roast reeked of garlic! It had spent 48 hrs in my fridge, covered in a
rub made of garlic, salt, olive oil, parsley, and Hungarian paprika.
- --Maire

LrdRas at aol.com wrote:

> In a message dated 4/6/00 12:51:59 AM Eastern Daylight Time,
> parlei at algonet.se writes:
>
> << Ras,
>
>  Your mission, should you choose to accept it, is to prepare Brussels
>  sprouts in such a manner that this lady will like (and eat) them.
>
>  /UlfR
>   well, it *sounded* like Ras type of challenge. >>
>
> Well, Brussels sprouts will be a challenge. There is (or was) a lady from
> this list who visited Caer Frig last year emphatically declaring she could
> not stand lamb no matter how it was prepared.  Before she left she had eaten
> a nicely prepared midnight dish of lamb and left the camp liking it a lot. My
> stepdad absolutely hated liver. Now he will eat it prepared with bacon strips
> under the broiler and loves it that way only.
>
> You are correct in that I maintain that when a person dislikes something they
> have not eaten it prepared in a way in which they would like it. I can't
> stand potato salad or half cooked onions but I am always open to attempts at
> it's preparation that I would enjoy without spontaneous vomiting. There are
> some foods which I don't prefer (e.g., fishy tasting fish) but I will eat
> them if they are served. Preferences aside the above mentioned potato salad
> and half cooked onions are about the only things that cause any physical
> reactions.
>
> I think newly harvested young, sweet sprouts picked on a frosty evening,
> steamed in dry sherry until fork tender and served with a nice melted
> Wisconsin cheddar cheese sauce might do the trick. :-)
>
> Ras
>
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