Admit it: when was the last time you ate Brussels sprouts? I like the darn things (always have), but I still haven’t had them in the last four years that I can remember. But thanks to this San Francisco Chronicle article, I’m anxious to get back on the Brussels bandwagon.
“People have committed war crimes against Brussels sprouts, probably all of them on Thanksgiving Day” …
Worthy of prosecution: putting Brussels sprouts in an aluminum pot and “cooking them for three years,” says Downing. “You get the Black Sea effect.” The dark, disgusting water comes from sulfur compounds in the vegetable reacting with the metal. Not pretty.
So read up on how to slice ’em and shave ’em for sprouts the way you’ve never had them before.