tag:blogger.com,1999:blog-18060187.post115317814914071290..comments2023-09-22T01:05:35.240-04:00Comments on Poodlevania: Sauteed Veggies Tell No TalesPoodlebugzhttp://www.blogger.com/profile/10081585495748471838noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-18060187.post-1153254109900140092006-07-18T16:21:00.000-04:002006-07-18T16:21:00.000-04:00Okay, I really might give this a whirl. It's got ...Okay, I really might give this a whirl. It's got cheese and butter, so how bad could it be, right? Thanks for the tip and I'll let you know when I try it out.Poodlebugzhttps://www.blogger.com/profile/10081585495748471838noreply@blogger.comtag:blogger.com,1999:blog-18060187.post-1153200341522443352006-07-18T01:25:00.000-04:002006-07-18T01:25:00.000-04:00Ok, here is my tried and true for brussels sprouts...Ok, here is my tried and true for brussels sprouts haters.<BR/><BR/>Saute pan. A knob of butter. Melt butter until just bubbly. <BR/><BR/>Slice the sprouts into the finest shreds you can make. Ok, maybe not that fine - you're in chef school after all. Like 1/16 inch shreds. Start from the end away from the root and just slice slice slice.<BR/><BR/>Fluff up the shreds and toss into the pan with the butter. Stir to coat. Give a squirt of fresh lemon. Cover pan and steam for a few minutes.<BR/><BR/>Open the lid. Toss on a handful of finely shredded parmesan. Lid back on. Let it get melty.<BR/><BR/>That's all. A mess of unidentifiable shreds that taste great. Maybe salt, pepper. This is modified from a Margaret Fox recipe.SUEB0Bhttps://www.blogger.com/profile/16301963922769609715noreply@blogger.com