Those gaseous little cousins of the cabbage...

Brush them w/ bacon fat if you’ve it (EVOO if you don’t) , salt, pepper…then skewer them and throw them on a smoky grill till they just start to brown

Richard

Then throw the sprouts away and eat the skewer--reminded me of a joke, sorry.

I guess I'm with Bill S. that most of the recipes I've seen here require doctoring up the product with lots of other stuff to make it palatable. Sort of like when my grandparents (old country German)"forced" me to eat liver as a child. Hated the shite and would add just about anything (Catsup, mustard, mashed potatoes, big mouthful of milk, etc.) just to mask the taste/texture to get it down.
I think I recall reading someplace, perhaps a myth(?), that super tasters have difficulty with "bitter" foods like Brussel (sic) spouts, green beans, cabbage, etc. Also, ISTR, that a very high percentage of children are super tasters thus accounting, at least partially, for their general distaste of these same "bitter" foods.
BTW, liver is not bitter, it just sucks!!
Gary, I suspect living next to a field of rotting sprouts is like living downwind from the wastewater treatment plant in August.

I guess I'm with Bill S. that most of the recipes I've seen here require doctoring up the product with lots of other stuff to make it palatable.

Redwinger,

If you take that to its logical end point, we would have to do away with sauces and with blending various foods and spices.

Besides, my recipe for the sprouts is simple, it includes olive oil, garlic, a dash of cayenne and a lemon. Just don't overcook them.

Liver: fixed with onions and in balsamic, it's deeeeevine! Alas, the quantities I used to eat are also unhealthy.

[Redwinger,
If you take that to its logical end point,...

Logic is waaaay overrated.

Then throw the sprouts away and eat the skewer--reminded me of a joke, sorry.

Oh I understand perfectly

Thats how I would prepare duck or lamb...love that wood!

Richard

Brussel sprouts...?


Ack.

Sorry.


I don't like beef tongue for the same reason.

The leaves are good sauteed with black trumpet mushrooms and served with seared scallops and a black truffle potato sauce.

They make good art too.




rwj