Pickles by Brian Crane for August 06, 2016

Clean them. Cut in half. Mix with a little olive oil and maple syrup. Put on a baking pan, cookie sheets work well. Just a sprinkle of pepper (almost any kind is good, but very lightly). Bake at 350 until tender, but not mushy. Wonderful eating.

Get a box of Betty Crocker cake mix, and pound of Brussels Sprouts. Follow the directions on the back of the cake mix. Bake until an inserted toothpick comes out clean. Frost and serve the cake. When the Brussels sprouts start to get moldy, throw them out.

when I buy those miniature cabbages from Belgium, I try to steam them, but they get all mushy; yuck

don’t overcook themremember you can eat them raw

Amen, Earl, Amen.

Just boil til tender, drain, and melt butter in them. With some salt they’re delicious.

Dagnabbit, Earl, why aren’t you running for president?

I’ll have a pepperoni and tomato pizza

That’s right Earl; you tell her. Those things are nasty!

Hmmm, must be an echo in here. Sorry everyone.

He’s got my vote.

boiled with salt, pepper, garlic, and butter. then I put a little malt vinegar on them. one of my favorite foods.

she needs pepperoni infused brussel sprouts and I’ll bet Earl would go get the pizza crust

I’m with you on this one, Earl!

I AM TOTALLY WITH EARL!

I can count on one hand the things I don’t like… Top of the list Brussels sprouts and cabbage.

Drench in olive oil. Bake on a cedar shingle at 350° for 25 min. Throw away the Brussel sprouts and eat the shingle.

wash the brussel sprouts, put them in a plastic bag. Take out to the compost bin and discard. Great eating!

Wiser words were never spoken.

The best way to cook Brussel sprouts is to throw them out and order Chinese, Fried Chicken or anything other than pissa.

Used to love Brussels Sprouts when I was a kid.

I’ve always been in the minority and I’m proud of it. Who wants to be like everybody else?

xxx

Absolutely, Earl!!

Just nuke until tender (NOT mushy), toss with butter, S&P, and enjoy.

Half the sprouts. Toss them with some olive oil, salt and fresh-ground black pepper. Roast in hot oven (425) until slightly charred & carmelized. Then give them to someone who eats the damn things – THEN order a pizza.

Earl is probably correct here, but Opal was only looking for a good way to cook ’em, not the best way.

You GO, Earl! My type of cook.

Thank You

Cut them in half and slow cook on low in a covered pot with butter and garlic until tender. (Stir them around every once in a while.) Salt and pepper to taste. Yummy nummy!

One thing people forget to do is trim the bottoms – that’s where most of the bitterness hides. I like to blanch them, then cook on the stove in a reduction of butter and sugar until the liquid thickens into a glaze. Actually, I don’t even make the reduction anymore – some olive oil and a drizzle of eel sauce is a perfect substitute!