Cerebus said:

Cerebus has no idea what Genesia is talking about.

Your nose is growing.

Genesia said:

Cerebus said:

Cerebus has no idea what Genesia is talking about.

Your nose is growing.

Cerebus doesn't have a nose.

NDRU said:

Cerebus said:

NDRU said:

I like that I can use brussel sprouts for Malibu Barbie's head of lettuce.

.................. ............... ................ ......................

c'mon, that's "A" material right there

Steadwood said:

I'm sick of the little fart grenades

Nah, that's broccoli.

I hope this isn't a vegan only thread.

morningsong said:

Steadwood said:

I'm sick of the little fart grenades

Nah, that's broccoli.

I hope this isn't a vegan only thread.

I doubt it. I love vegetables too.

NDRU said:

I like that I can use brussel sprouts for Malibu Barbie's head of lettuce.

or even for barbie's head

bubble & squeak ain't the same without sprouts

So I was just sitting here trying to remember the name of American Apparel. It was right on the tip of the synapses, but I just couldn't get it to pop forward. All I could come up with was Urban Outfitteres.

I did a search for "annoyingly hip clothing stores" and it was in the FIRST RESULT RETURNED!

*cough*

[Edited 1/6/12 20:31pm]

Please visit the "land of the free..." thread in Politics & Religion. Every internet user needs to take the time to read what I just posted.

I was hoping brussel sprouts was a euphemism for something else.

kewlschool said:

I was hoping brussel sprouts was a euphemism for something else.

Well, in truth it was: Random Thoughts. But then people actually talked about brussel sprouts for more than a full page. Cerebus did not imagine that was EVER going to happen.

Cerebus said:

kewlschool said:

I was hoping brussel sprouts was a euphemism for something else.

Well, in truth it was: Random Thoughts. But then people actually talked about brussel sprouts for more than a full page. Cerebus did not imagine that was EVER going to happen.

Great. I'm guessing bacon grease was somehow involved

Steadwood said:

I'm sick of the little fart grenades

Genesia said:

They'd be even better if you cooked them in bacon grease.

Actually, they taste so similar to cabbage that I was thinking of cooking some with bacon grease.

Steadwood said:

I'm sick of the little fart grenades

fart grenades

I loooove brussel sprouts!! I want to eat them everyday, in everyway possible

You people are going to keep talking about brussel sprouts, aren't you?

I would like to try them on a sandwich with cheese

Cerebus said:

You people are going to keep talking about brussel sprouts, aren't you?

and that's my final word

Cerebus said:

Actually...

I melted two tablespoons of butter in a flat bottomed saute pan.

Then I added half a chopped red onion and cooked that on medium heat for four minutes (timed).

Next I added about ten sliced white mushrooms and two small cloves of crushed and chopped garlic, along with some fresh cracked black pepper. Cook that down for another two or three minutes (timed it for two, but it can take a bit longer), until you start to get some carmelization on the bottom of the pan.

At that point, add about a pound of brussel sprouts that have been cut in half after the bottoms and any unhealthy outter leaves have been removed.

Push them around to be sure a good portion of the brussel sprouts are actually touching the bottom of the pan, because you want them to start to get a little browning here and there.

Turn up the heat a bit so you get some good crackling going on in the pan - med high, or in between med and med high if you have a really hot stove. If the pan is dry, add a little more butter.

While the brussel sprouts are getting their brown on, heat one cup of water in the microwave with a bullion cube of your choice for two minutes (whatever flavor sounds good to you, they all work). You can, of course, use any stock (canned or fresh) if you have it handy. Just be sure you salt to taste at this time as well. If you use bullion it does that for you.

Stir the water if you added bullion and poor directly into the hot pan. It should start deglazing your pan and boiling almost immediately. Stir everything around with a flat edged utensil (wooden would be best) being sure to scrape the bottom for 15-30 seconds - until it seems like you've removed all the good stuff (flavor) from the pan (your liquid should get a little darker).

Liquid should not completely cover the brussel sprouts. Put a lid on the pan and turn back down to medium for 5-10 minutes, depending on how "soft" you like your brussel sprouts. 7-8 minutes is usually perfect for me - not hard, but no mush at all.

So... uhh... yeah. That's how I make them most of the time. Didn't mean this to be a cooking thread... but I guess it's random, anyway.

--------------------------------------------

Oh, and what is velvita? Cerebus doesn't even eat velveta.

I'm going to follow this recipe to a T tonight and have it as a side dish to my salmon. I'm very much looking forward to it.

vainandy said:

Cerebus said:

You people are going to keep talking about brussel sprouts, aren't you?

Efan said:

Cerebus said:

Actually...

I melted two tablespoons of butter in a flat bottomed saute pan.

Then I added half a chopped red onion and cooked that on medium heat for four minutes (timed).

Next I added about ten sliced white mushrooms and two small cloves of crushed and chopped garlic, along with some fresh cracked black pepper. Cook that down for another two or three minutes (timed it for two, but it can take a bit longer), until you start to get some carmelization on the bottom of the pan.

At that point, add about a pound of brussel sprouts that have been cut in half after the bottoms and any unhealthy outter leaves have been removed.

Push them around to be sure a good portion of the brussel sprouts are actually touching the bottom of the pan, because you want them to start to get a little browning here and there.

Turn up the heat a bit so you get some good crackling going on in the pan - med high, or in between med and med high if you have a really hot stove. If the pan is dry, add a little more butter.

While the brussel sprouts are getting their brown on, heat one cup of water in the microwave with a bullion cube of your choice for two minutes (whatever flavor sounds good to you, they all work). You can, of course, use any stock (canned or fresh) if you have it handy. Just be sure you salt to taste at this time as well. If you use bullion it does that for you.

Stir the water if you added bullion and poor directly into the hot pan. It should start deglazing your pan and boiling almost immediately. Stir everything around with a flat edged utensil (wooden would be best) being sure to scrape the bottom for 15-30 seconds - until it seems like you've removed all the good stuff (flavor) from the pan (your liquid should get a little darker).

Liquid should not completely cover the brussel sprouts. Put a lid on the pan and turn back down to medium for 5-10 minutes, depending on how "soft" you like your brussel sprouts. 7-8 minutes is usually perfect for me - not hard, but no mush at all.

So... uhh... yeah. That's how I make them most of the time. Didn't mean this to be a cooking thread... but I guess it's random, anyway.

--------------------------------------------

Oh, and what is velvita? Cerebus doesn't even eat velveta.

I'm going to follow this recipe to a T tonight and have it as a side dish to my salmon. I'm very much looking forward to it.

Just be sure you get some carmelization goin' on and everything should be good. Hope you enjoy them.

Timmy84 said:

Cerebus said:

You people are going to keep talking about brussel sprouts, aren't you?

Cinnamon brandy pannetone french toast this morning.

Cerebus said:

Efan said:

I'm going to follow this recipe to a T tonight and have it as a side dish to my salmon. I'm very much looking forward to it.

Just be sure you get some carmelization goin' on and everything should be good. Hope you enjoy them.

I should probably wait until a more proper dinner time, but I'm freaking hungry, so I'm off to the kitchen right now.

Efan said:

Cerebus said:

Just be sure you get some carmelization goin' on and everything should be good. Hope you enjoy them.

I should probably wait until a more proper dinner time, but I'm freaking hungry, so I'm off to the kitchen right now.

Yeah, that was freaking delicious. Thanks for the recipe!