1. seasonalAndrea Castillo2/22/2110 min
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    • thorgalle
      Top reader this weekReading streakScoutScribe
      1 year ago

      Didn’t know that today’s sprouts are likely genetically different and less bitter than in past generations! But I guess it’s the case with many crops.

      Why not pan-fried or roasted Brussels sprouts?

      I usually like them that way. But when fried in some kind of vinegar, I just can’t eat them.

      Whether omas and their omas knew it or not, boiling leverages chemistry to tame a rather unpleasant taste unique to Brussels sprouts.

      Wow wait, is “oma” also used in Spanish/English, or did the writer research the exact word many Belgians use to refer to their grandma? (me included).

      No matter how you cook them, slow or quick, Brussels sprouts are bound to taste bitter.