The "I Didn't Comment in Another Thread" Thread

[Cadence]

Honestly, we get most of whatever desire we might have for cabbage assuaged by having Brussels sprouts. With the relatively recent varieties, they do really well roasted.

aka "Satan's Little Cabbages"

(But seriously, that's probably just because my mom always got frozen ones. I've had good grilled ones since.)

 

[prabe]

aka "Satan's Little Cabbages"

(But seriously, that's probably just because my mom always got frozen ones. I've had good grilled ones since.)

Also, they really did change the genetics in the last twenty-ish years. They're nothing like as bitter as what you had as a kid.

 

[CleverNickName]

Honestly, we get most of whatever desire we might have for cabbage assuaged by having Brussels sprouts. With the relatively recent varieties, they do really well roasted.

Red cabbage roasts pretty well, too. Same drill: core and cut into wedges, drizzle it with olive oil, salt & pepper to taste, and roast it at 400°F for about 20-30 minutes until lightly charred and fork-tender.

 

[overgeeked]

aka "Satan's Little Cabbages"

(But seriously, that's probably just because my mom always got frozen ones. I've had good grilled ones since.)

Ugh. Frozen then defrosted Brussels sprouts are nasty.

Before passing eternal judgement on them, get some fresh. About 1/2 lbs. Cut them in half, lengthwise. Put them on a baking sheet, cut side down. Drizzle some olive oil over them and season with salt and pepper. Roast them for about 20-25 minutes at 400°F. They’re crispy and amazing and not soggy blobs of mush.

 

[trappedslider]

 

[Mad_Jack]

Somebody really needs to get one of the AI bots to do an animated short film starring this Coke bear.

 

[prabe]

Red cabbage roasts pretty well, too. Same drill: core and cut into wedges, drizzle it with olive oil, salt & pepper to taste, and roast it at 400°F for about 20-30 minutes until lightly charred and fork-tender.

We roast veg at 425F in a convection oven, until it's done. Whatever the veg is--though Brussels sprouts take longer than broccoli, and green beans take longer than that. We also add some Aleppo pepper to the olive oil, salt, and pepper--and sometimes sprinkle something like parm regg or balsamic over them when they're out. I've found that blue cheese crumbles work well for me on Brussels sprouts, but I like blue cheese enough in general that I wouldn't put any specific weight on that.

 

[Scribe]

Give PF2 a try, you might come around on BA. Or get to that 100%…

Having read over it, and looked over explanations on the math, I think I like what PF2 is doing, even if I must lament the loss of my profane/sacred/alchemical (even alchemical is lost?!)/ and so on/ bonus list

 

[CleverNickName]

Saying "it's not a problem for me, so it's not a problem" and "I just don't let (horrible thing) bother me" isn't as clever as you think. You're telling everyone a lot more about yourself than I think you intended.

 

[overgeeked]

Saying "the mere possibility of things existing that I don't like bothers me to no end" and "it's up to everyone else in the world to prevent me from encountering anything I don't like" and "everyone else needs to censor their speech and media because I cannot be asked to avoid the things I don't like" and "it might be misused therefore it shouldn't exist" aren't the awesome stances you seem think. You're telling everyone a lot more about yourself than you probably intended.