Cool. But that’s also what people didn’t like about them.
Also, without growing an old strain yourself, I’m not sure where you’re getting bitter ones these days.
it’s not that we don’t like them - but more that they’re more winter/holiday focused (speaking generally), and usually roasted rather than fried.
But also, Brussels are on the menu everywhere (edit: where i am) in the US. middle of July, at a bar, get a side of Brussels. I don’t think Brussels are served commonly at Sunday lunch year round in the uk.
What region if you don’t mind me asking. I’ve lived in a couple of US states on the west coast and I’ve never encountered Brussel sprouts so casually and definitely never fried.
It’s usually in a part of a dinner at a ‘nice’ sit down restaurant and always roasted in the oven.
Where in the U.S.? Lots of people hate them. In fact, I’ve never seen a side of Brussels sprouts just given to you as a side. Maybe it’s an option, but there are always other options.
DC area checking in. They are super popular right now, especially roasted or deep fried. Fortunately, I haven’t seen anyone serving the boiled nasties my mom used to make…
However, it originating in the indigenous cultures of the Caribbean and Central America, would explain why it’s so prevalently associated with southern states.
I’m not arguing about its origins, I’m saying you’re playing Family Feud (aka Family Fortune overseas) and the host asks you to name a type of American cuisine.
Is “bbq/barbeque” on the board? I’d say it’s probably #2 or #3 after Hamburgers (arguably bbq), hot dogs (arguably the same), fried chicken / wings (arguably the same), or pizza (arguably not “American” if bbq isnt either)
Others would be, TexMex, gumbo, cheesesteak, Thanksgiving dinner.
Anything else - deep-dish, pie a la mode, eggs benedict, candied yams, new England chowder, NY strip steak, Boston creme pie, a cheeseball… are way more niche than bbq
Fair enough, I would throw Mac and Cheese up there with BBQ. Thomas Jefferson apparently created the dish, based on other pasta and cheese sauce dishes, but he got hung up on elbow macaroni and served the stuff at every state dinner at Monticello.
My only question is why are the Yorkshire puddings hollow? All the ones I’ve had have been stuffed with mince and vegs, but I’ve never been outside 49 of the 50 states.
This is how I grew up eating them, but some people from the North of England would argue they should be the size of the plate and function like a bread bowl / taco bowl
What you’re describing is more niche as is known as a “pop over”
Is it always leftovers day or is there a plate shortage?
Why are there always 15 items on the plate with British food?
depicted: 6, and gravy.
to make a typical American meal:
swap cauliflower for macaroni, double the amount of cheese sauce
roast potatoes for fries
roast meat for BBQ
gravy for bbq sauce
peas for collard greens
carrots for Brussels sprouts
yorkshire puddings for a slice on plain, untoasted, unbuttered wonderbread
Since when do the British not like Brussels sprouts?
Since they left the EU and now anything from Brussels costs more
Me and my sister don’t like them so that’s at least 2 of us
George Bush Sr. famously hated them. For some reason, people found that funny. I didn’t get it then and I still don’t get it.
They used to taste far more bitter. Then in the late 90s, a breeder was able to remove that flavor.
I liked them bitter.
Cool. But that’s also what people didn’t like about them.
Also, without growing an old strain yourself, I’m not sure where you’re getting bitter ones these days.
I’m not getting bitter ones these days. And it’s disappointing.
it’s not that we don’t like them - but more that they’re more winter/holiday focused (speaking generally), and usually roasted rather than fried.
But also, Brussels are on the menu everywhere (edit: where i am) in the US. middle of July, at a bar, get a side of Brussels. I don’t think Brussels are served commonly at Sunday lunch year round in the uk.
What region if you don’t mind me asking. I’ve lived in a couple of US states on the west coast and I’ve never encountered Brussel sprouts so casually and definitely never fried. It’s usually in a part of a dinner at a ‘nice’ sit down restaurant and always roasted in the oven.
Atlanta
Where in the U.S.? Lots of people hate them. In fact, I’ve never seen a side of Brussels sprouts just given to you as a side. Maybe it’s an option, but there are always other options.
DC area checking in. They are super popular right now, especially roasted or deep fried. Fortunately, I haven’t seen anyone serving the boiled nasties my mom used to make…
British ex pat in Atlanta, Georgia here
We like sprouts.
America is big. This is like a southern meal maybe? Or more like what the stereotype of the south is.
Roughly 40% of the us population lives in “The South,” I think its fair to generalize that southern BBQ is an American staple cuisine.
The word barbeque comes from the Caribbean. I know people associate BBQ with the US, but it seems to have originated outside the US.
https://www.cindersbarbecues.co.uk/cinders/who-invented-the-bbq-the-history-of-barbecues/#:~:text=The Origin of ‘Barbecue’,on sticks above a fire.
However, it originating in the indigenous cultures of the Caribbean and Central America, would explain why it’s so prevalently associated with southern states.
I’m not arguing about its origins, I’m saying you’re playing Family Feud (aka Family Fortune overseas) and the host asks you to name a type of American cuisine.
Is “bbq/barbeque” on the board? I’d say it’s probably #2 or #3 after Hamburgers (arguably bbq), hot dogs (arguably the same), fried chicken / wings (arguably the same), or pizza (arguably not “American” if bbq isnt either)
Others would be, TexMex, gumbo, cheesesteak, Thanksgiving dinner.
Anything else - deep-dish, pie a la mode, eggs benedict, candied yams, new England chowder, NY strip steak, Boston creme pie, a cheeseball… are way more niche than bbq
Fair enough, I would throw Mac and Cheese up there with BBQ. Thomas Jefferson apparently created the dish, based on other pasta and cheese sauce dishes, but he got hung up on elbow macaroni and served the stuff at every state dinner at Monticello.
My only question is why are the Yorkshire puddings hollow? All the ones I’ve had have been stuffed with mince and vegs, but I’ve never been outside 49 of the 50 states.
This is how I grew up eating them, but some people from the North of England would argue they should be the size of the plate and function like a bread bowl / taco bowl
What you’re describing is more niche as is known as a “pop over”