2018-03-10 at 4:34 AM UTC
Zanick
motherfucker
[my p.a. supernal goa]
For months, I craved brussel sprouts. I've been eating them several times a week, but lately, I've lost my taste for them. Now I have a surplus of brussel sprouts, and I can't even swallow them. What a revolting vegetable.
Grimace
motherfucker
[my enumerable hindi guideword]
I love pepper cracked brussel sprouts. My fav.
The following users say it would be alright if the author of this
post didn't die in a fire!
2018-03-10 at 5:35 AM UTC
Zanick
motherfucker
[my p.a. supernal goa]
Originally posted by benny vader
pregnancy and miscarriage.
I called my doctor at his house and made him look at my chart. His wife didn't sound happy. He says I don't have either of those conditions.
The following users say it would be alright if the author of this
post didn't die in a fire!
2018-03-10 at 6:57 AM UTC
i had brussel sprouts at smash burger they were pretty tasteye
2018-03-10 at 6:58 AM UTC
This means you have passed over to the afterlife. You are now a ghost who doesn't know he's dead. Time to let go and move on dear.
2018-03-10 at 9:04 AM UTC
aldra
JIDF Controlled Opposition
one time I found a liquid inside the case of a circuit I was working on
it didn't have a smell, and felt oilier than water so I tasted it
it was battery acid. and it was the last thing I tasted for a week.
The following users say it would be alright if the author of this
post didn't die in a fire!
2018-03-10 at 9:15 AM UTC
Zanick my boy, my lad, how do you cook them dear ol sproots?
2018-03-10 at 9:17 AM UTC
you're doing it wrong zanick
SAUTEED BRUSSEL SPROUTS
INGREDIENTS
6 cups Brussels sprouts, trimmed
2 1⁄2 ounces pancetta, roughly chopped
1⁄4 cup extra virgin olive oil
1⁄2 cup onion, chopped
1 tablespoon butter
2 tablespoons water
1 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
DIRECTIONS
Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta,
until it is lightly crispy; remove Pancetta and reserve.
Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add
Brussels Sprouts and 2 tablespoons of Water.
Sauté over medium heat, tossing to coat; cook until leaves are tender and bright green, about
6-8 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved
Pancetta and serve immediately.
.
The following users say it would be alright if the author of this
post didn't die in a fire!
2018-03-10 at 1:56 PM UTC
OP never had any taste to start with
