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Subject: Which one of you is throwing frozen brussel sprouts? rss

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Jeff Wiles
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Cut it out. That's gonna leave a mark.

And what are you going to do when one goes under the fridge or some other major appliance where we can't get at it? It'll stink to high heaven in here tomorrow.

I mean, worse than it stinks normally. With all the ducks and poop and undead squirrels, you could cut the air in here with a knife.
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Rob
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Go with fresh Brussels sprouts next time - and roast them with olive oil and garlic.

Truth: Roasted Brussels sprouts are divine, and will cure anyone of their anti-Brussels sprouts stance.


edit: besides, fresh Brussels sprouts will not leave a mark when thrown.
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Brian Bankler
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jeffwiles wrote:


I mean, worse than it stinks normally. With all the ducks and poop and undead squirrels, you could cut the air in here with a knife.


Dude, Sorry. I just thought those squirrels were dead when I left them. I mean, no way am I just going to abandon you to zombie squirrels. I'm not that kind of friend. And, if I had known those were zombie squirrels, I definitely wouldn't have borrowed the chainsaw without asking. I can imagine how that put you in a pickle, having only a knife.

My bad.
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午餐先生
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Relevant? Best I could find.
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So it goes
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You sure they're not swimming up through the toilet, working there way under the fridge, and then solidifying?



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Hopefully becoming a restaurant owner soon! Peter Melanson
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I think the real question here is WHY BRUSSEL SPROUTS!?!?!

If there was a million dollars on the table, and a bowl of brussel sprouts, and I would get the million dollars for eating the brussel sprouts, I'd throw them at the person offering and grab the money and run. Then I'd buy up all the brussel sprouts in the world, and ship them off to Brussels. Let them keep their sprouts! A pox on sprouts! Then the world would be rid of the, except in Brussels, where tourism would probably nosedive because of the smell of rotting brussel sprouts. Maybe if they coated them with bacon that would make them edible. Actually, if you consider brussel sprouts edible then in that same mindframe callouses from your foot are edible. You know the ones I mean? The ones that form just under your toes and hurt every time you walk and when you use one of those Dr Scholls callous removers, it comes off in that perfectly round little piece of dead skin, and if you leave it on the table next to the bed overnight, it hardens and smells really funny in the morning? It's really neat. But back to the brussel spouts, I think I'd rather eat dog food. Oh yeah, I've done that by accident. Has anyone seen my coffee cup? I've had 3 today already and I think someone spiked the coffee with redbull and five hour energy drink stuff because for some reason I keep talking fast and making no sense whatsoever and just rambling on incoherently. Ohh look, shiny!
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Mystery McMysteryface
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Not me!! I'm planting potatoes!
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Billy McBoatface
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Sinister Dexter wrote:
Go with fresh Brussels sprouts next time
Brussel or brussels are acceptable. The "s" has been lost due to false splitting and is no longer necessary. Now I'm going to go eat a norange.
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Rob
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Hobbespm wrote:
I think the real question here is WHY BRUSSEL SPROUTS!?!?!


Just FYI: I have flagged your post as offensive.
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Bruno Abreu
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Take it like a man.

Next I am throwing these

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Nikki Ebright
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Fine. I'll throw Parisian Spouts instead. Happy?
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Rob
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By popular demand, here's a recipe for roasted brussels sprouts.

- First, peel off the outer layer of the sprouts.
- Cut them in half - this isn't crucial, but makes them easier to eat, and they roast a little faster.
- Toss them in olive oil - very light coating, too much and they'll get mushy.
- Put them on a foil sheet on a cookie sheet. Roast them in 350 degree oven until they start to dry out a bit and get brown. This could be 25 minutes or more. Sometimes, I put them on a rack, to lift them off the cookie sheet, so they don't sit in the oil.
- While that's going, you can slice up or mince garlic to add in the last 5 or so minutes. If you add the garlic too early, it'll get bitter.
- When they're done, you can toss them with salt & pepper, to taste. If you want, you can also add a little olive oil - but I usually leave them as they came out of the oven.

BTW, this works just as well with other veggies, like brocolli & asparagus, but the cooking time won't be as long, since they're not as dense - esp. the asparagus.
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