Wednesday, October 21, 2009

Consider the Brussels Sprout

A formal assessment would result as such: The Brussels (or brussels) sprout (Brassica oleracea Gemmifera Group) of the Brassicaceae family, is a cultivar group of wild cabbage cultivated for its small (typically 2.5–4 cm or 1–1.5 in diameter) leafy green buds, which resemble miniature cabbages.

All well and good. But what does the Brussels sprout truly entail? I posit that it is the Berlin Wall of food: you are either on one side or the other, and people have died trying to cross from one to the other. One loves it or one hates it. It is welcome or reviled. It is the ne plus ulta or c'est dommage.

For a lowly, round green ball, this is a heavy mantel. The emotion around these green orbs is resolutely outsized as compared to its mass.

So far as I am concerned, the Brussels sprout is a wonderful, magical foodstuff, capable of holding its most common complimentary flavors of butter, duck fat, bacon, balsamic's a heavy lifter. A crane against the skyline. People who despise this vegetable are merely jealous.

Serve 'em up. Brussels sprouts are a welcome entity.

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