Talk:Brussels sprout

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Kids don't like them

It's probably a rather obvious point, however: what is the point of an article on brussel sprouts if it doesn't mention the obvious fact that children avoid them like the plague? It's come up in serious discussions regarding food consumption and the development of children etc. Mattabat 06:07, 18 June 2007 (UTC)[reply]

Preserved but removed speculation. Wikidemo 11:35, 21 September 2007 (UTC)[reply]

There really should be some comment in the article about this. Brussels sprouts are famous in popular culture as the most hated of all foods for children, rivaled only by liver and broccoli. —Preceding unsigned comment added by 198.82.90.141 (talk) 20:50, 25 October 2007 (UTC)[reply]

A Tasty Way to Use Brussels Sprouts

Try whole steamed brussels sprouts as dippers for cheese fondue. Yum yum yum yum yum.

And beautiful. tecnically Im not lying.

Preparation

How should sprouts be best cooked? Cooking time?

davidzuccaro 07:26, 4 Mar 2005 (UTC)

I'd say: Cooking time 7-10 Minutes, but u can test the sprouts from time to time to get the best cooking time

There was a link in the external links area to Cooking For Engineers which provides a well tested method of preparing brussels sprouts, but I guess the wikipedia overlords determined it wasn't worthy of linking... If someone wants to put it back it's: http://www.cookingforengineers.com/recipe.php?id=136&title=Braised+Brussels+Sprouts I don't want to put something up that someone's removed before though... --69.105.119.167 05:19, 13 July 2006 (UTC)[reply]

Spelling

Alright Wikipedians...I give up...What exactly is the correct spelling for "brussel sprouts"? Is it:

Brussel sprout
Brussels sprout
Brussel sprouts
Brussels sprouts

Is there such a thing as a singular and plural form of the word? If we can figure this out, we can add this to the article I think. --HappyCamper 19:27, 24 May 2006 (UTC)[reply]

I don't always see eye to eye with others on common names, but I have never heard them referred to as anything but "Brussels sprouts" in real life. I have never thought of it as a plural for which there is a singular form, but as just the name for the thing, like a leaf of "greens" is never referred to as "a green". -- WormRunner 19:41, 24 May 2006 (UTC)[reply]

According to my Collins dictionary, Brussels sprout, Brussels sprouts, and "Brussel sprout" are used. The term "Brussel sprouts" is not used. Ah, satisfying :o) --HappyCamper 19:47, 24 May 2006 (UTC)[reply]

Simply for the sake of adding to the fun, you will note three pictures at the bottom of the article, and if you click on the extreme right picture, you will see that the stalks have a little placard next to it, whereon we see written "Brussell sprout" (although to be honest, only the "ell" from "Brussell" is actually visible). Hi There 03:03, 12 January 2007 (UTC)[reply]

How is it that the Collins dictionary picks the one version that's most common and claims it isn't used at all? DreamGuy 08:34, 21 May 2007 (UTC)[reply]

Origin

Commented out is that they originate from Iran, Afghanistan and Pakistan. This is mentioned in the reference, but it seems very dubious. The quote reads "They originate from Europe through the Asian countries of Iran, Afghanistan and Pakistan", which is nonsensical; and on the same reference it reads: "Brussel sprouts, Brassica oleracea var gemmifera, are known to be native to cool regions in northern Europe" which is in line with all other sources.

I added another quote from a reference that mentions ancient Rome, and an earlier date in Europe. This may be untrue as well. Several of the sources are quite unreliable, saying obviously untrue things such as that most of the US crop comes from Long Island (it is in fact 2%). Wikidemo 11:37, 21 September 2007 (UTC)[reply]

External Links

I have replaced the former single entry (about 4 recipes) with a link to a much more extensive recipe list (and I agree with a post above that the cooking for engineers link probably should be put back, but will wait to see if anyone comments). I also augmented the links list a bit (full disclosure: I maintain the home-gardening site linked).

Eric Walker 06:29, 3 April 2007 (UTC)[reply]

Mudkip

Vandalism? The only reference to Mudkip, I can find, is about a Pokémon character.

Speaking of vandalism what is all the stuff about eating people?? I mean, funny and all, but really, come on. —Preceding unsigned comment added by 76.24.17.0 (talk) 19:07, 30 September 2007 (UTC)[reply]

Produce digestive transit?

The page says:

"Fresh Brussels sprouts can make a healthy, crunchy snack when prepared, but consuming this way can produce digestive transit."

Is this last thing a euphemism for "cause diarrhoea"? Or is it meant to be "speed up digestive transit"? All raw vegetables go through you pretty quickly, so this might not be remarkable to for Brussels, and all foods produce digestive transit of course.

Change it if you agree! 155.198.233.109 (talk) 20:01, 27 January 2008 (UTC)[reply]

Spicy Sprouts?

I just finished cooking and eating a side of sprouts (LOVE them) that had a distinct flavor of horseradish--even to the point of clear my sinuses because they were so spicy.

Has anyone else heard of a species that has this attribute? —Preceding unsigned comment added by Maerikae (talk • contribs) 18:22, 18 March 2008 (UTC)[reply]

Sprout

If you leave them to grow, do these 'sprouts' grow into full-sized cabbage heads? —Preceding unsigned comment added by 75.73.70.113 (talk) 18:42, 26 May 2008 (UTC)[reply]

This isn't Yahoo Answers but no. They mature on the side of the stock (an image is provided), depending on the strain. However, there is a formation on top of the stock called a "brussels top". It's usually not sold in markets (not sure if commercial producers discard it or use it for something). It looks a little more like a cabbage - here are some pictures.[1][2]. And if you leave it for longer it forms a "seed head" kind of like a dandelion.[3].

As to the last question, brussels sprouts are a kind of Brassica oleracea, which also includes (among other things) Kale and Chinese broccoli. There's a fairly common flavor that's a little bit like wild mustard or mustard seeds. I wonder if it's that. Also, Brussels Sprouts are famous for producing strong flavors if not cooked just right. Not sure if you want to go to this length, but there are food science journals and books about brussels sprouts flavor.[4][5]. People say that blanching brings out these flavors more than other cooking methods.Wikidemo (talk) 20:25, 26 May 2008 (UTC)[reply]

Same family?

In the broccoli page, it states that there is only one species whose cultivars are kohlrabi, cauliflower, broccoli, kohlrabi, and brussel sprouts. I don't know about collard greens though.72.78.8.81 (talk) 20:59, 20 June 2008 (UTC)[reply]