I miss you guys

[Wolter]

True Story: I'm making Brussels sprouts today. Because I make them well.

[Dr. Medulla]

True Story: I'm making Brussels sprouts today. Because I make them well.

Do you use a garbage disposal for that or just throw them right into a garbage can?

[Wolter]

True Story: I'm making Brussels sprouts today. Because I make them well.

Do you use a garbage disposal for that or just throw them right into a garbage can?

Have you had them since childhood? Because I hated them as a kid, then realized as an adult they were just slightly bitter.

[Dr. Medulla]

True Story: I'm making Brussels sprouts today. Because I make them well.

Do you use a garbage disposal for that or just throw them right into a garbage can?

Have you had them since childhood? Because I hated them as a kid, then realized as an adult they were just slightly bitter.

Had them (accidentally) about five years ago. I was lucky that the assault charges against me were dropped.

[Flex]

A taste for brussel sprouts are one of those things that are probably tied up heavily in genetic predisposition: http://www.guardian.co.uk/science/blog/ ... prout-gene

[Wolter]

A taste for brussel sprouts are one of those things that are probably tied up heavily in genetic predisposition: http://www.guardian.co.uk/science/blog/ ... prout-gene

Then I accede, given my genetic hatred of cilantro.

[matedog]

A taste for brussel sprouts are one of those things that are probably tied up heavily in genetic predisposition: http://www.guardian.co.uk/science/blog/ ... prout-gene

Then I accede, given my genetic hatred of cilantro.

I don't disagree with that necessarily, but I do wonder of Flex and Doc have actually had well prepared sprouts. Because the old school way of boiling them or microwaving them is just nasty. I have a killer recipe for sliced sprouts, sauteed with glazed pecans. Lots of butter and pepper too.

[Flex]

A taste for brussel sprouts are one of those things that are probably tied up heavily in genetic predisposition: http://www.guardian.co.uk/science/blog/ ... prout-gene

Then I accede, given my genetic hatred of cilantro.

I don't disagree with that necessarily, but I do wonder of Flex and Doc have actually had well prepared sprouts. Because the old school way of boiling them or microwaving them is just nasty. I have a killer recipe for sliced sprouts, sauteed with glazed pecans. Lots of butter and pepper too.

I have had brussel sprouts in many different dishes, prepared many different ways (I probably have dishes with brussel sprouts a couple times a year). I'm sure I've had some badly cooked sprouts in my life, but I've had them at high enough quality restaurants and otherwise prepared by people I trust enough in the kitchen that I can't lay my dislike at the feet of preparation.

I'll admit, I've had a dish or two where there's so much other stuff in the mix (i.e. tons of butter or sausage or whatever) that it masks the sprout taste enough for me to enjoy the dish. My sister (a pro chef) is pretty good at finding recipes that so obliterate the sprout taste that I can enjoy it. Pretty sure those recipes don't end up in the net gain column for health benefits, though.

I'd rather just have some uncooked broccoli in my salad, to be honest.

[Dr. Medulla]

A taste for brussel sprouts are one of those things that are probably tied up heavily in genetic predisposition: http://www.guardian.co.uk/science/blog/ ... prout-gene

Then I accede, given my genetic hatred of cilantro.

I don't disagree with that necessarily, but I do wonder of Flex and Doc have actually had well prepared sprouts. Because the old school way of boiling them or microwaving them is just nasty. I have a killer recipe for sliced sprouts, sauteed with glazed pecans. Lots of butter and pepper too.

Couldn't I just have glazed pecans, maybe with butter and pepper, and ignore the shitty sprouts?

[Wolter]

I have a killer recipe for sliced sprouts, sauteed with glazed pecans. Lots of butter and pepper too.

I have a pretty good one for pan cooked and quartered sprouts that has caramelized onions, garlic, turmeric, and thyme.

[matedog]

I have a killer recipe for sliced sprouts, sauteed with glazed pecans. Lots of butter and pepper too.

I have a pretty good one for pan cooked and quartered sprouts that has caramelized onions, garlic, turmeric, and thyme.

That sounds amazing. Pan cooking and getting them slightly darkened is awesome, but I have yet to perfect that method.

[Silent Majority]

I'd rather just have some uncooked broccoli in my salad, to be honest.

That'll do me.

[BR16ADE_R055E]

Brussel sprouts on the stalk have to be one of the ugliest things I've ever seen. Whenever I see them @ Trader Joe's, I think, "Yuck."



The sprouts don't look bad on that pizza, though. I'd probably try that.

[101Walterton]

Peel the outer few layers and put a deep cross cut into the stalk. Steam them so they soften but not mushy and eat with roast dinner and gravy

[Heston]

Peel the outer few layers and put a deep cross cut into the stalk. Steam them so they soften but not mushy and eat with roast dinner and gravy

Aye, that's the way I have them.

I couldn't stand them as a kid, to the point that I would leave my dinner if a stray sprout had accidentally touched my plate. Don't mind them at all now.