I wonder if this means I don't have to cut off the ends of cucumbers and then rub them against the rest of the cucumber?

WTF??

This is a trick question - right

"Sprouts! Sprouts! Let it all out!" ( Sung to the tune of Tears For Fears Shout)
Ok so who has seen or tasted these new fangled purple sprouts they are promoting this year?

No, honest, my grandmother taught me to do it because it draws out the bitterness.

OKAY do you still do it? I don't and so I think you might be ok not to - but saying that up until today I thought I still had to do crosses on my sprouts!!!

Edit to add: Today has been life changing in many ways!!!

Ewwww..... how can you taint the gorgeous sprout thread with talk of cu*&^%er - the vilest substance known to man?

I think that's the best farting song I've ever heard! Karma sent.

Indeed, but if I am doing a roast (especially at this time of year) would normally do some swede and carrot mash to accompany the sprouts - gravy problem solved

A roast is not the same without some swede and carrot mash....just putting it out there.

for some reason this made me think of that old Spitting Image puppet of John Major when he would always be eating peas

I do all kinds of recipes with sprouts.

The easiest is chili flake and garlic.


Halve the sprouts top to bottom and steam them until they are 'half soft'

Heat some olive in a pan then pop the little green gems in the pan and lower the heat after a minute.

Try and get them cut side down

Add the chili flake, then the garlic (crushed) a minute later, sprouts should be slightly browned.

Sometimes a dash of lemon juice is nice.

Here's another recipe I found.

Brussels Meet Brandy

* 10 Brussels sprouts, halved
* pinch of salt
* 2 Tbsp butter, divided
* 1 oz shot (2 Tbsp) brandy
* juice and zest of 1 orange
* 1 shallot, minced
* sprig of fresh thyme (leaves only)
* 1/4 cup dried cranberries

1. Place the Brussels sprout halves flat side down in a frying pan. Cover halfway with cold water, and add a pinch of salt and 1 Tbsp of butter. Place the pan on high heat, and cook at a rip-roaring boil until almost all the water has evaporated.
2. To flambé the sprouts without lighting yourself on fire, carefully remove the pan from the heat, add the shot of brandy, and, using a long match or a barbecue lighter, light the booze on fire and place the pan back on the heat. When the fire subsides, add the orange juice and zest, shallot, thyme leaves, dried cranberries, and the last 1 Tbsp of butter all at the same time. Toss and cook for a couple more minutes until the sauce gets syrupy and glossy.

Now I've got the horn.

You seem to forget c*l*ry of which there is nothing more vile. I mean sprouts are pretty horrific, but covered in Marmite to take away the taste could possibly be eaten. But with c*7*ry even that wouldn't deal with the disgustingly stringy texture.

When I think you couldn't plunge to any lower depths you always surprise me.