Comments on: Hooray, Brussels Sprouts!

By: Food Girl

Food Girl — Tue, 02 Sep 2008 07:40:37 +0000

Ok, so I’ll be trying Brussels Sprouts again I guess. Entertaining read, Thank you!

By: Bruce

Bruce — Sat, 28 Jun 2008 11:21:05 +0000

Monzy, The Belgians are in the top ten of the highest alcohol consumption rates in the world (per capita gallons of beer & wine). I suspect there are quite a few such myths circulating.

I started following your blog a long time ago, but I stopped since the postings have been so few and far between. Do you think you could fix that? Thanks.

By: Tim Wintle

Tim Wintle — Wed, 23 Apr 2008 16:00:10 +0000

In the uK we normally call them “Brussel sprouts” (But I’m dyslexic so don’t hold me to that) - although there is still only one result for “Hooray, Brussel Sprouts”

By: Mike

Mike — Fri, 14 Mar 2008 16:09:57 +0000

I’ve always heard the best sprouts are ones collected after a frost. Does something to them…

By: Mike

Mike — Wed, 27 Feb 2008 08:43:46 +0000

Thank god you’re finally blogging again.

I used to wonder how you managed to stay under 200 pounds given your penchant for slurpies and ‘energy’ drinks but I believe I now understand.

It’s gotta be the sprouts.

By: Steel

Steel — Sun, 10 Feb 2008 02:21:02 +0000

Sprouts have been my favorite for over 50 years.

Now, let me tell you how to cook ‘em.

Steamed and slathered in lemon, butter and basil upon serving.

Steamed and served with a cheddar cheese sauce with lots of garlic.

Or, and this really does rock …

Saute them in a frying pan (no cast iron) in half butter and half vegetable oil for a VERY long time at the lowest possible temperature. Cook ‘em until they are almost black on the outside. Forget about that ’sulfur’ crap. You are going to cook through that stage. When they are nice and black and getting almost crispy - stir in a bunch of butter and a pinch of sugar. Garlic is good.

Little bitty bites o’ veggie candy!

One more thing. Whenever you make sprouts make three times more than you’ll eat.

Next day, make a nice cheesy/creamy soup and add a few sprouts that have been pureed and a handful of the whole sprouts.

Cream of Brussel Sprout Soup.

By: knirirr

knirirr — Wed, 06 Feb 2008 20:54:57 +0000

A colleague of mine at a previous place of work made a sprout cake using a cunningly modified (i.e. s/carrot/sprout/) recipe. It was almost as well-received as his chocolate-covered pork scratchings.

By: yvi

yvi — Thu, 31 Jan 2008 17:53:14 +0000

oh hai

yes, hooray for Brussels sprouts.
i love them, always have, even as a child.

btw, luv the lyrics “While you smoke your crack pipe I’m gonna pipe you to /dev/null.” lol

yvi

By: Glenn

Glenn — Tue, 29 Jan 2008 06:34:00 +0000

Monzy, I was just listening to KILL DASH NINE, and have two comments.

1) Did you go to CMU? I hear some AFS in there.
2) I object to your assertion that CLRS is better than CLR. CLR is canonical! My friends tell me this means I need to record a nerdcore song and have some sort of battle with you, but I’m not sure I’m up to it…

By: Ryan K

Ryan K — Mon, 28 Jan 2008 17:09:00 +0000

I’ve had a few occurances in past years where the question arose of whether a certain phrase had ever been uttered before.

Examples:

1. There are small asian people swimming in my duck butter.

2. Now, let’s measure our butterfly candlestick holder.

I even wrote an entry in my now defunct ‘blog about it a few years ago. With the almost infinite number of ways words can be strung together it wouldn’t be hard to come up with plenty more. The trick is to craft a phrase that makes complete sense but is so odd that you can’t imagine a situation (other than the one which spawned it) where it would apply.

On another note, I bet your mom and I watched the same episode of Good Eats. Sir Alton explained the sulphurous reaction that results when you rupture the cell walls of most members of the cabbage family and introduce heat. If you’re not a Good Eats fan, you should check it out.