OK, OK, I DO like 'em!

Well they're easier than bamboo sprouts to eat with chop sticks. You just spear the buggers :)

Well they're easier than bamboo sprouts to eat with chop sticks. You just spear the buggers :)

Anyone who eats them IS a buggerer.

Also if you eat them and need a haircut then you are a Wooley Buggerer.

Brussel Sprouts were invented by a 4"3" cook from Belgium. He waffled on another idea(get it?) and this was his revenge.He said that he would create something that was vile to eat and smelled like decaying,flesh-eating,armpits.

He called them sprouts cause of his stature,he later immigrated to Cabbagetown,Ont where he became famous for inventing a doll whose face could sub as its butt. that's all I know

Alan

Awww, they ain't TOO revolting if you drown 'em in Marzetti's-in fact, they're ALMOST downright edible. They ARE supposed to be good for you-so are Lima beans, which in my book are almost as bad. The worst is 1)-Anything w/Celery. Celery is DEATH. It's like chewing on coaxial cable...2) Stewed okra & tomatoes-Like eating snot. No, WORSE than eatin' snot.-Sandy G.

Think of this boys, these vile little things are completely covered in poop for them to grow, then people eat em........... ewwwwwwwwwwwwwww........

OK, OK, I DO like 'em!

...

C'mon guys- sprouts aren't bad. Perhaps you just don't prepare them right. Here's the good sprout recipes I've found after years of research:

1.

C'mon guys- sprouts aren't bad. Perhaps you just don't prepare them right. Here's the good sprout recipes I've found after years of research:

1.

I'm trying that one tomorrow nite.

Brussels Sprouts in Wine Sauce

ingredients:
ten or twelve brussels sprouts
one bottle of wine

bring two quarts of water to a boil. while waiting, pour large glass of wine, sip periodically.

When water boils, refill wine glass.

Add one teaspoon of wine to boiling water.

Reduce to simmer.

Add sprouts to water.

Refill wine glass and sip periodically

simmer for twenty minutes.

Drain.

Discard sprouts.

Refill wine glass as needed.

Brussels Sprouts in Wine Sauce

ingredients:
ten or twelve brussels sprouts
one bottle of wine

bring two quarts of water to a boil. while waiting, pour large glass of wine, sip periodically.

When water boils, refill wine glass.

Add one teaspoon of wine to boiling water.

Reduce to simmer.

Add sprouts to water.

Refill wine glass and sip periodically

simmer for twenty minutes.

Drain.

Discard sprouts.

Refill wine glass as needed.


Yes. This is the recipe for Saturday.

are we talking about brussels here?!? the number three most vitamin C veggie on the planet, in the top ten veggies containing the most protien, and one of the greatest providers of natural fiber?!? give those bastards a break - and tossem with butter and garlic.

are we talking about brussels here?!? the number three most vitamin C veggie on the planet, in the top ten veggies containing the most protien, and one of the greatest providers of natural fiber?!? give those bastards a break - and tossem with butter and garlic.

And then toss em.

I think I've just discovered that our own luvvinvinyl is a sprouts lover. The proof is here (http://members.cruzio.com/~bsprouts/tocpage.htm).

http://members.cruzio.com/~bsprouts/eplogo.GIF

Well, I thought it a bit funny when I encountered this site and its sprouts photo album on the harvesting process. Oddly, I have to count myself as one of those who's not had a 'sprout in so long (over a decade) that I can't even remember what they taste like. This may be my project this weekend, to try to cook some up and choke them down.

- JP

Think it's about time to make a Brussels Sprouts run. :D

Now come on everybody, let's start singing!

Jackie Cytrynbaum - Artichokes and Brussel Sprouts (http://teachingseed.net/avni/ArtichokesAndBrusselSprouts.mp3) :sing:

Artichokes and brussels sprouts –
Do I have to eat them?
Artichokes and brussels sprouts –
I would rather leave them
Artichokes and brussels sprouts –
Turnips, leeks and yams -
I would rather have just peanut butter and jam!

:D
- JP

Oddly, I have to count myself as one of those who's not had a 'sprout in so long (over a decade) that I can't even remember what they taste like. This may be my project this weekend, to try to cook some up and choke them down.

- JP

Lick a skunk's arse instead. The taste will go away faster.

SHEEEZZZ...I go away for a little while,come back,and the whole damn site gone vegetarian....what's next??? :worried: Rob

SHEEEZZZ...I go away for a little while,come back,and the whole damn site gone vegetarian....what's next??? :worried: Rob

Stay tuned, no telling now.

Lick a skunk's arse instead. The taste will go away faster.
That may be why I don't remember the taste after about 12 years, it took that long to get rid of the after taste.


Amazing how many songs sing about these things, though obviously someone knows the truth about 'em.

All I want’s a boy to make me some brussels sprouts
All I want’s a boy to make me some brussels sprouts

He’d know me inside and out
But every boy who’s made me brussels sprouts
Has always turned out to be a violent sociopath

From Mary Prankster - "Mac & Cheese" (dunno who this is)

- JP

All I want’s a boy to make me some brussels sprouts
All I want’s a boy to make me some brussels sprouts

He’d know me inside and out
But every boy who’s made me brussels sprouts
Has always turned out to be a violent sociopath
- JP

that is porn isnt it?

No porn is made out of corn.

that is porn isnt it?

No. It's ghey.

Thought it was whey...

The heart of most songs is related to sex in some degree, so it could be porn. That it's being sung by a female in a odd harmless pop style music doesn't preclude the porn comment, though it does leave tentoze hanging on this.

I thought the point was clear, anyone who cooks brussels sprouts is inherently a sociopath.
- JP

...though it does leave tentoze hanging on his.

Mine's hanging just fine, bucko.

I thought the point was clear, anyone who cooks brussels sprouts is inherently a sociopath.
- JP

That much I'll agree with.

Mine's hanging just fine, bucko.
Blasted 't' key refused to work around all this brussels sprouts talk.

- JP

Blasted 't' key refused to work around all this brussels sprouts talk.

- JP

And my comment remains the same, bucko.

:)

Gee, these little bundles of green leaves cause almost as much friction as a cables thread.

Maybe we should have a Brussel sprout vs cabbage thread (and remember that the tail of the brussel sprout must always face away from the the edge of the counter for best flavor :D .

Gee, these little bundles of green leaves cause almost as much friction as a cables thread.

Maybe we should have a Brussel sprout vs cabbage thread (and remember that the tail of the brussel sprout must always face away from the the edge of the counter for best flavor :D .

Regardles of their gauge, brussels sprouts suck.

Until I'd had them cooked properly the first time, I thought so too. But then I became a convert. Maybe I became "sprouted-again"? :lmao: :lmao: :lmao: :no:

Until I'd had them cooked properly the first time, I thought so too. But then I became a convert. Maybe I became "sprouted-again"? :lmao: :lmao: :lmao: :no:

No- you just fucked up.

i am of the opinion that this whole sprouts forum is.

No- you just fucked up.
Whoa there, you really are passionate about this issue, ain't ye? Here I was thinking that you were doing this in jest and may even be a closet sprout lover.

- JP

i am of the opinion that this whole sprouts forum is.
Just wait until you see the potato forum when it comes. :yes:

- JP

Whoa there, you really are passionate about this issue, ain't ye? Here I was thinking that you were doing this in jest and may even be a closet sprout lover.

- JP

Nope, it's all in fun. But keep yr closets to yrself.

i am of the opinion that this whole sprouts forum is.

Everyone has the option of "Not going"

Everyone has the option of "Not going"
and that wouldnt be any fun would it. this is similar to driving really slow and rubbernecking while going by a bad accident. repulsive yet intrigueing. yes i'm a sick puppy, i should probobly seek professional help, but that wouldnt be any fun either.

and that wouldnt be any fun would it. this is similar to driving really slow and rubbernecking while going by a bad accident. repulsive yet intrigueing. yes i'm a sick puppy, i should probobly seek professional help, but that wouldnt be any fun either.


Well, you either enjoy the ride or turn down another street, eh?

Well, you either enjoy the ride or turn down another street, eh?
i'm enjoying it, but it's messed up.

You are all heathens. Bsprouts are ambrosia.
You just have to know how to cook them.
Guess most of you hate rhubarb too.

Ah, what you are missing.

i'm enjoying it, but it's messed up.


By my count, about 40 other forums here. Most audio, most serious.

You are all heathens. Bsprouts are ambrosia.
You just have to know how to cook them.
Guess most of you hate rhubarb too.

Ah, what you are missing.

Don't even get me started on that stuff....

As a cook that has Brussel Sprouts on my menu once a week at work,I have decided that as far as repugnancy goes:
1)Chitlins
2)Lamb
3)Liver
4)BRUSSEL SPROUTS
Id rather have stacked white van speakers bi-amped by a Yorx/Soundesign Amp duo than have to eat any of those despicable atrocities.
Jimmy

Man, all you gotta do is nuke em in a bowl, hit 'em with a ton of salt and butter and yummmmmm, yumm, yum. A personal favorite.

As a cook that has Brussel Sprouts on my menu once a week at work,I have decided that as far as repugnancy goes:
1)Chitlins
2)Lamb
3)Liver
4)BRUSSEL SPROUTS
Id rather have stacked white van speakers bi-amped by a Yorx/Soundesign Amp duo than have to eat any of those despicable atrocities.
Jimmy
Well, I won't go into 4), as that's what this forums' all about.
3) Did you mean calves liver, or was this general? As chicken's livers done properly isone of the best tastes/textures you can get. Goose liver tends to be a bit fatty for me, but can be excellent when pan-fried (same with ducks' liver). And, myself, I can't complain about calves liver, but then my mum went to the Cordon Blue school in Paris (France, not Texas), so she knew how to make things taste goood :D.
2) You obviously ain't doing it right. Lamb is the pinnacle of red meats (OK, OK, Northern Water Buffalo is tastier, but it doesn't have the beatiful texture of Spring lamb). Visit Australia over the next couple of months (any year) and you'll soon discover the error of your ways.
1) What the hell are chitlins? Animal, vegetable or mineral?

P.S. It's come to my attention that some people take this forum too seriously... stop it!
P.P.S. Tentoze, you probably don't like tubes either (:D :naughty: :lmao: :naughty: :D).

:lmao:

http://www.cartoonstock.com/lowres/pha0059l.jpg

OK, I've been reading all about these but no one has yet told us how to play them or how they sound. Is there a special "BS" player? :lmao: :lmao: :lmao:

Clyde

http://www.cartoonstock.com/lowres/ksm0126l.jpg

OK, I've been reading all about these but no one has yet told us how to play them or how they sound. Is there a special "BS" player? :lmao: :lmao: :lmao:

Clyde

You can listen to them on these:

You may find the high-end a bit muffled though...

http://members.cox.net/nsalguero/HPM100.jpg

^ Now that's funny.

What the hell are chitlins? Animal, vegetable or mineral?
Chitlins are pig intestines. 'Nuff said. :yuck:
As far as lamb and liver go? Pile it on! (Just not in the same meal) I love both. Brussels sprouts? Great, just as long as they're not boiled to mush. Simmer 'em til they're started to soften up, toss in butter and bacon bits, and gimme a bowl of 'em.

Sociopath Tom

I'm there with ya Oven Master ! :yes:

Hell just stuff the chitlins with brussel sprouts and wala' - instant veggie-stuffed sausage.

Pete

You can listen to them on these:

You may find the high-end a bit muffled though...

http://members.cox.net/nsalguero/HPM100.jpg

Hey, I recognize those sprouts!

- JP

It took some time, but in the end I understand what you are talking about: ROSENKOHL !!!
I like this forum :D

speaking of Kohl (cabbage)... still waitin' for that kohlrabi forum...

Hey! we grow rhubarb at my house! We make rhubarb crisp and rhubarb (or rhurbarb/strawberry pie)... they're really good. I put a lot of cool whip and/or icecream on top to hide the taste :-)

Actually, it really is quite good... the only trick with rhubarb is to eschew the leaves, and to stop harvesting the stalks after springtime... then it'll kill you.

speaking of Kohl (cabbage)... still waitin' for that kohlrabi forum...

Hey! we grow rhubarb at my house! We make rhubarb crisp and rhubarb (or rhurbarb/strawberry pie)... they're really good. I put a lot of cool whip and/or icecream on top to hide the taste :-)

Actually, it really is quite good... the only trick with rhubarb is to eschew the leaves, and to stop harvesting the stalks after springtime... then it'll kill you.

I prepare rhubarb the exact same way as I do Brussels Sprouts.

speaking of Kohl (cabbage)... still waitin' for that kohlrabi forum....

Sounds like a vegetable eaten on the Klingon homeworld.......

http://log.komma.net/archives/klingon.jpg

Sounds like a vegetable eaten on the Klingon homeworld.......

http://log.komma.net/archives/klingon.jpg

Well...it is common knowledge that Klingons evolved from brussels sprouts.

I've tried steamed sprouts on each end of my gold and diamond cables. They do an excellent job of filtering out all of the negative chi in my system. They work much better than cabbage, or even fried okra! Maybe I'll start a "tweeks" web site -- $200 a sprout! Buy a lot 'cause they rot fast.

Negative chi...... :lmao:

Oh God yes...love the sprouts! :yes:

What I love even more is women who love sprouts. :thmbsp:

And what drives me weak-kneed crazy is women who pick their own sprouts at just the right size and shape to...oh, dammit! :naughty: