[Sca-cooks] meat "substitutes"

[Ted Eisenstein]

>Greetings from Solveig! You can have my portions of Brussels
>sprouts and cauliflower.
I found one way to cook Brussels sprouts that is quite good:
a cast-iron pan, with some butter melted in. Halve the bigger
of the Brussels sprouts and toss them in, and do the same with
the smaller unhalved ones (the idea being that they should
take the same amount of time to cook, of course). Shake the
pan, sprinkle a bit more butter all 'round, and shove it onto
a lower shelf in the preheated-to-400-or-so oven, for, oh,
half an hour or so.
Quite tasty: none of that sour overboiled taste you get from
overcooked cabbages. They're still a bit crispy, and I've
occasionally gotten some that are almost-maybe-sort-of
caramelized; I can almost detect a slight sweetness.
And I'm a person who hated Brussels sprouts because
they were always mushy, tasteless, and overcooked.
Cauliflower? Only raw. Cooked it's useless, even with
butter and cheese saurce.

>As for vegetarians who try to subsist on bean sprout salads.
>I wonder how long they are able to survive on them.
Bean sprouts are sprouts, and therefore qualify as silage.
And only farm animals eat silage. . .

Alban