Sujet : Re: Eggplant
De : Bruce (at) *nospam* invalid.invalid (Bruce)
Groupes : rec.food.cookingDate : 08. Jun 2025, 21:57:57
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <1024tgm$2a0j$1@dont-email.me>
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On Sun, 8 Jun 2025 16:49:29 -0400, Jill McQuown
<
j_mcquown@comcast.net> wrote:
On 6/8/2025 4:18 PM, ItsJoanNotJoAnn wrote:
On Sun, 8 Jun 2025 19:52:21 +0000, Dave Smith wrote:
>
On 2025-06-08 12:16 p.m., ItsJoanNotJoAnn wrote:
>
I don't like turnips either and let's not forget
those bitter Sulphur bombs known as Brussel sprouts.
>
>
Unlike a lot of other foods, they don't have that effect on me. I
realize that a lot of people hate Brussels sprouts but I find that when
they are cooked until until there is just a touch of crunch left to them
there are quite good. Cook them until they are soft and mushy and they
are horrible.
>
>
Steamed, boiled, grilled, raw, or lightly tossed in a hot
skillet, I perceive them as sulphury. Since I don't eat
those bombs I don't know if they'd make me gassy or not.
>
I don't get the sulfur reference at all.
AI:
Brussels sprouts are part of the Brassica family (like broccoli,
cabbage, kale, and cauliflower), also known as cruciferous vegetables.
These vegetables are rich in sulfur-containing compounds, especially:
Glucosinolates - sulfur-rich plant compounds that break down into:
Isothiocyanates
Thiocyanates
Sulforaphane (a well-studied antioxidant)
These compounds give Brussels sprouts their distinct taste and
sometimes their strong smell, especially when overcooked.
-- Bruce<https://i.postimg.cc/JhVjfHY8/trumputin.jpg>
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