Trick question

[Linda Baehr]

originally posted by Scott Kraft:
LO HAN AM

Um..............no.

 

[Scott Kraft]

Uncensored:

LMAOL!!! JK!!! FU&WELCM 2 WD!!!!!

 

[Linda Baehr]

originally posted by Scott Kraft:
Uncensored:

LMAOL!!! JK!!! FU&WELCM 2 WD!!!!!

Thank you! FU2!

 

[Scott Kraft]

AWWWWW!

 

[Dan McQ]

Brussel sprouts? Peeps eat those? UFB

 

[Eden Mylunsch]

Okay, so now I think I get it.

"Flyover country" is sort of that stretch of America that kind of near Kansas and Montana and North Dakota, and probably even Nebraska, and Johnny Carson (once a nationally famous comedian) is from Nebraska and had good taste in wine, so maybe that's the Carson everyone is talking about? And like. he's been dead for a long time, and the regular methods of channeling don't work so he's texting or IMing or whatever is bleeding edge in the afterparty world and he's all thumbs when it comes to this sort of thing, seeing as how they hadn't hardly even invented electricity and indoor plumbing back when he was all that, much less 17% alcohol wines in California.

-Eden (or maybe it's another Carson being referred to reverently)

 

[Sharon Bowman]

Being all thumbs would seem to be a boon for texting, no?

 

[Scott Kraft]

Carson Daly is all thumbs for sure.

I mean if I could read all of Eden's learned comment, I would have a cogent, reasoned response. Instead, I have this:

Brussels sprouts.

GIMME SHELTER

Love em braised in pork fat with pancetta or bacon. With a splash of lemon or vinegar at the end. A good dose of salt. A grind of pepper. And just the barest sprinkle of chopped parsley. Enough that you know it's there but nobody else does.

And cook until the sprouts brown just a bit on a low flame. Slowly braising them.

Brussels sprouts.

Try an Arbois Traminer with them. Or an Austrian Gewurtztraminer. Or any wine that has tra in the name.

 

[MLipton]

originally posted by Eden Mylunsch:


-Eden (or maybe it's another Carson being referred to reverently)

I figured it was the Carson [City] of Dom Leone's "Drivin' on 9"

Mark Lipton

 

[slaton]

I usually roast Brussels sprouts al forno. But after having the fabulous fried version at SPQR I've had to replicate that a couple of times. Lemon, anchovy, garlic, capers and parsley.

 

[Redwinger]

originally posted by slaton:
I usually roast Brussels sprouts al forno. But after having the fabulous fried version at SPQR I've had to replicate that a couple of times. Lemon, anchovy, garlic, capers and parsley.

I do almost the same thing. Mix together the lemon, anchovy, garlic, capers and parsley. But, and here is the critical step, before putting in the oven to roast, I throw out the Brussels sprouts.

Bill

 

[Bwood]

originally posted by Redwinger:

originally posted by slaton:
I usually roast Brussels sprouts al forno. But after having the fabulous fried version at SPQR I've had to replicate that a couple of times. Lemon, anchovy, garlic, capers and parsley.

I do almost the same thing. Mix together the lemon, anchovy, garlic, capers and parsley. But, and here is the critical step, before putting in the oven to roast, I throw out the Brussels sprouts.

Bill

That's an important step if you want to avoid brussel sprout stink infecting the house for a few days.

Unfortunately someone in our house wants to eat the damn things.

 

[Steve Edmunds]

originally posted by Redwinger:

originally posted by slaton:
I usually roast Brussels sprouts al forno. But after having the fabulous fried version at SPQR I've had to replicate that a couple of times. Lemon, anchovy, garlic, capers and parsley.

I do almost the same thing. Mix together the lemon, anchovy, garlic, capers and parsley. But, and here is the critical step, before putting in the oven to roast, I throw out the Brussels sprouts.

Bill

Think of all the money you could save! The mind reels...

 

[mlawton]

originally posted by Redwinger:

originally posted by slaton:
I usually roast Brussels sprouts al forno. But after having the fabulous fried version at SPQR I've had to replicate that a couple of times. Lemon, anchovy, garlic, capers and parsley.

I do almost the same thing. Mix together the lemon, anchovy, garlic, capers and parsley. But, and here is the critical step, before putting in the oven to roast, I throw out the Brussels sprouts.

Bill

Ah, the old Chevy Chase approach, I remember it well.

 

[Chris Coad]

originally posted by Redwinger:

originally posted by slaton:
I usually roast Brussels sprouts al forno. But after having the fabulous fried version at SPQR I've had to replicate that a couple of times. Lemon, anchovy, garlic, capers and parsley.

I do almost the same thing. Mix together the lemon, anchovy, garlic, capers and parsley. But, and here is the critical step, before putting in the oven to roast, I throw out the Brussels sprouts.

Bill

You made me snort. I frightened the cats.

 

[Thor]

Pluck the mint gently from its bed, just as the dew of the evening is about to form upon it. Select the choicer sprigs only, but do not rinse them. Prepare the simple syrup and measure out a half-tumbler of whiskey. Pour the whiskey into a well-frosted silver cup, throw the other ingredients away and drink the whiskey.

 

[Jay Miller]

originally posted by Redwinger:

originally posted by slaton:
I usually roast Brussels sprouts al forno. But after having the fabulous fried version at SPQR I've had to replicate that a couple of times. Lemon, anchovy, garlic, capers and parsley.

I do almost the same thing. Mix together the lemon, anchovy, garlic, capers and parsley. But, and here is the critical step, before putting in the oven to roast, I throw out the Brussels sprouts.

Bill

Finally a Brussels sprouts recipe that I can wholeheartedly endorse.