Food Thread: The Unbearable LIghtness Of Brussels Sprouts

I love 'em! Brussels Sprouts are tasty, great textured, are infinitely malleable, so they can be sweet or tart or spicy or salty or fatty. Well, they are always fatty, because if I am not cooking them with bacon they get a large dousing of olive oil.

But around these parts, the Brussels Sprouts crop has been crap. They are woody, tough, and I have noticed more rot and bug evidence than usual. Is there a coming Brussels Sprouts blight that will rival the Black Death? Is Big Vegetable, in its infinite wisdom, getting rid of Brussels Sprouts the way they deplatformed snap peas?

Because this is a big deal! How can I make Brussels Sprouts with Bacon, or more accurately, Bacon with Brussels Sprouts, if one of the four ingredients is substandard?

Anyone else notice this, or am I the only lunatic?

******
I like RFK Jr. A bit. He is an iconoclast, and our government needs more of them. He is also no fan of Big Pharma and their tenacious grip on our government and media (via oceans of cash!).

But he is also loony-tunes!

RFK Jr. Says Government Going to Figure Out What's Causing Food Allergies

"It's pretty easy to figure this out, and we will figure it out," Kennedy said at the Washington event held by the Food Allergy Fund.

Biomedical research is insanely difficult, not least because the metabolic and immunological pathways of the human body are immeasurably complex. And the human genome and behavior are also pretty complicated, so eliminating confounding variables to arrive at a statistically valid result is not "pretty easy" at all!

Kennedy said he does not think the spike in food allergies is due to avoidance, citing that his own home was filled with peanut products, yet five of his children still developed allergies, and that countries where peanut butter was introduced did not see large increases in peanut allergies.

Yeah...I really don't want a secretary of HHS to be ignorant of the difference between anecdotal evidence and statistically valid evidence.
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Overproofed maybe.jpg

I don't have any idea what happened, but it was delicious! And the damned thing almost pushed the top of my baking Dutch Oven off!

******
Artificial tongue uses milk to determine heat level in spicy foods

I can think of many uses for an artificial tongue, but none of them involve avoiding spicy foods. Isn't that part of the excitement of eating hot stuff?

******
In answer to my question from last week about drinking hard liquor with meals, here is commenter "Pastafarian" with an answer!

Pretty much exclusively. I don't care for wine. I'll drink it, when in Rome yada yada. But it doesn't really enhance food, to me. It's just too much grape-skin "earthiness" (dirt) and tannins. Blech.
Now a nice old fashioned (bourbon, rye, or rum) goes really well with a steak. So does a Manhattan.
And margaritas go well with Mexican food, and Mojitos with Cuban -- properly made margs and mojitos, tart and bright, no bottled sour mix involved, fresh-squeezed or muddled limes only.

Aside from the fact that no civilized human being would make an Old Fashioned with Rum, I like the cut of his jib!
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Germans think their bread is the best in the world. Here's why they might be right
The Italians and the French might argue the point, and I think the writer is also conflating quantity and quality.

Of course, I sent the article to Muldoon, who is a fellow sourdough aficionado, and he had the best response!

I think the writer of that piece had a flawed translation from the original German. What it actually said is that Germans are the best in the world at loafing.

[HatTip: Kindltot]
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I am gutless, and never take the proffered lollipop, whether it is at the bank or the barber. Yes, my long-time barber has a bowl for the kids! Smart guy.

The Dum Dum Dilemma: Can A Grown Man Help Himself To A Bank Lollipop Without Looking Like A Creep?

But that doesn't mean that I don't want one. Maybe I should consider it "hard candy on a stick," that way it isn't quite so child-like!

******

******
A friend graciously gave me some genuine grown-in-the-USA garlic, and I am going to taste one clove and plant the rest, because my pathetic failure last year is an anomaly...right?

Send all of your extra antelope to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at November 23, 2025 04:00 PM (+qU29)

2 Nice formatting, CBD.

Posted by: nurse ratched at November 23, 2025 04:00 PM (mT+6a)

3 Hello foodsters

Posted by: Pete Bog at November 23, 2025 04:00 PM (CF1xw)

4 If you put bacon on them to get them down there not that good

Posted by: Skip at November 23, 2025 04:02 PM (+qU29)

5 Put the oven hood fan on, it's a bit smokey in here

Posted by: Skip at November 23, 2025 04:03 PM (+qU29)

6 I'm hungry!!!

Posted by: Diogenes at November 23, 2025 04:04 PM (y3bZw)

7 I love Brussels sprouts. Steamed with butter please. Yum. My son called them "brouts" when he was little.

Posted by: Tuna at November 23, 2025 04:04 PM (lJ0H4)

8 Brussels sprouts rule!

Posted by: Accomack at November 23, 2025 04:04 PM (8jVAy)

9 Sprouts with bacon, Siracha and maple syrup. Roasted.

Yum!

Posted by: nurse ratched at November 23, 2025 04:05 PM (mT+6a)

10 Hello, fellow food freaks!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 04:05 PM (kpS4V)

11 Oven wasn’t hot enough to stop the oven spring. How was the crumb? Airy?

Posted by: Accomack at November 23, 2025 04:06 PM (8jVAy)

12 I feed my birds pasta and they are fine with it.

Posted by: Itinerant Alley Butcher at November 23, 2025 04:06 PM (/lPRQ)

13 What is that hockey puck, CBD?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 04:07 PM (kpS4V)

14 Brussel sprouts compost very well you know

Posted by: Skip at November 23, 2025 04:08 PM (+qU29)

15 Good afternoon, horde!

I think I consistently DON'T get enough oven spring on my sourdough. And I also can never get it to score well--the razor blade* sticks to the dough, and just drags. I end up getting the scissors out and snipping a big X in the top, and that works ok.

*Only razor blades I had around were box cutter razor blades--it was brand new, but I disinfected anyway. Would a regular razor blade be more effective?

Posted by: Dash my lace wigs! at November 23, 2025 04:10 PM (h7ZuX)

16 CBD the position you have taken about why Brussel Sprouts are great is the same reason you say you hate turkey.

“ are infinitely malleable, so they can be sweet or tart or spicy or salty or fatty”

Consistency being the hobgoblin of small minds notwithstanding I think you and your like minded accomplice in the PNW are simply misguided soles trying to desperately to make a mark on the culinary zeitgeist.

Posted by: Pete Bog at November 23, 2025 04:13 PM (CF1xw)

17 14 Brussel sprouts compost very well you know

Posted by: Skip at November 23, 2025 04:08 PM (+qU29)

This is my preferred use for brussel sprouts, but my kids love them (I thought I raised them right). I halve the little balls of putrescence, toss them in olive oil, melted butter and balsamic vinegar with a sprinkle of salt, pepper and red pepper flakes, and roast them. The kids say they are delicious. The kids are wrong.

Posted by: moki at November 23, 2025 04:15 PM (wLjpr)

18 pumpkin dip

1 block of softened cream cheese
15 oz can of pumpkin
3/4 c brown sugar
1/8 tsp pumpkin pie spice
tub of cool whip

mix each ingredient well before adding the next

serve with pretzel rods

surprisingly good!…promise

Posted by: cherries in season at November 23, 2025 04:15 PM (EYHYZ)

19 Brussel Sprouts: Was once forced to try to eat these when I was a wee child. Ended up hurling because I hated the taste and smell so much.

Begon, foul demonic vegetable!

Posted by: Grumpy and Recalcitrant at November 23, 2025 04:16 PM (O7YUW)

20 And besmirch an American Icon in the process! This calumny will not stand.

Posted by: Pete Bog at November 23, 2025 04:16 PM (CF1xw)

21 Target is the seller of my budget meal tonight. Spouse asked for his "around his birthday meal" when he saw that a 1.5lb of chuck steak was on sale for $5.99/lb. With all the ingredients for a beef stew on sale (carrots, celery, onion, potatoes, and mushrooms), well, my crock is full of one - used my spouse's leftover from last summer vacation boxed red wine (cabernet sauvignon) for the base, slurry added now, and had thyme, rosemary, a lot of black pepper, and salt.

With it, my spouse grabbed some on sale French bread from Safeway, and we've got blueberries and blackberries.

Since my son doesn't love "stew", but loves beef and red wine, we've retitled dinner 'Bouef Au Vin"...

For dessert, I also made my Crack Chex mix - I'd call it a Muddy Buddy, but b/c I don't follow the recipe or the ingredients, so Crack Chex it is...

Posted by: Nova Local at November 23, 2025 04:16 PM (tOcjL)

22 Brussels! Sprouts!

Posted by: Roderick Spode at November 23, 2025 04:17 PM (Wnv9h)

23 Turkey sucks.

It’s dry and bland and awful.

Turkey sammiches and pot pie and soup are all delicious.

Whole Turkey as a main dish is horrid.

Posted by: nurse ratched at November 23, 2025 04:18 PM (7tyGW)

24 This is odd, all our comments are showing up in the indented "quoted text" section of the main article and we can't see who the post was by (yet) until that's closed out.

Posted by: Grumpy and Recalcitrant at November 23, 2025 04:18 PM (O7YUW)

25 The Devil's dingleberries.

Posted by: toby928(c) at November 23, 2025 04:18 PM (jc0TO)

26 We looked for Brussel sprouts on the stalk at Trader Joes this week - and didn't find any. There were only the packaged ones in the bag at HEB.
The item that I suddenly cannot find anywhere is frozen artichoke hearts. This happened a couple of years ago - couldn't find the darned things for love or money anywhere. Not even at Trader Joes, which most usually has them when HEB doesn't.
I wonder if this has been a bad season for the artichoke crop that usually gets frozen.
I have a couple of favorite recipes - one for quiche, and one for a pasta which call for frozen artichoke hearts, but I guess I'll have to make do with the canned ones...

Posted by: Sgt. Mom at November 23, 2025 04:18 PM (Ew3fm)

27 Oh no, wait, it did show it was posted by CBD. Still, we're trapped in the big grey box!

Posted by: Grumpy and Recalcitrant at November 23, 2025 04:19 PM (O7YUW)

28 *Only razor blades I had around were box cutter razor blades--it was brand new, but I disinfected anyway. Would a regular razor blade be more effective?
Posted by: Dash my lace wigs! at November 23, 2025 04:10 PM (h7ZuX)

Might be, but try not putting too much pressure on it and let the edge guide the cut. The bakers I have seen who use those make a really fast cut, but I know they don't dig in.

Posted by: Kindltot at November 23, 2025 04:19 PM (rbvCR)

29 Sigh...I love this blogging software.

Posted by: CharlieBrown'sDildo at November 23, 2025 04:19 PM (n9ltV)

30 Lunch today was brats, sauerkraut and potatoes braised in Sam Adams Winter Warmer. With bacon on top. And beer. Om, nom, nom.

Posted by: RedMindBlueState at November 23, 2025 04:20 PM (Wnv9h)

31 Are we talking T-Day sides yet?

I'm making Ina Garten's chipotle smashed sweet potatoes:

https://tinyurl.com/yck8vk6c

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 04:21 PM (kpS4V)

32
Consistency being the hobgoblin of small minds notwithstanding I think you and your like minded accomplice in the PNW are simply misguided soles trying to desperately to make a mark on the culinary zeitgeist.
Posted by: Pete Bog at November 23, 2025 04:13 PM (CF1xw)

You are talking about Flounder, right?
You try and put him in his plaice.

Posted by: Kindltot at November 23, 2025 04:21 PM (rbvCR)

33 18 pumpkin dip

1 block of softened cream cheese
15 oz can of pumpkin
3/4 c brown sugar
1/8 tsp pumpkin pie spice
tub of cool whip

mix each ingredient well before adding the next

serve with pretzel rods

surprisingly good!…promise
Posted by: cherries in season at November 23, 2025 04:15 PM (EYHYZ)

For an allergy option...
1 container of CoCo Whip
! pack of Jello pudding - vanilla or butterscotch
1/3 of a can of pumpkin pix mix filling (use the rest in your pumpkin pie ice cream pies)
A little extra vanilla or pumpkin pie type spices if you want

Stir the pudding mix and pumpkin together. Stir 1/3 of Cocowhip in and then fold the rest. Set in the fridge for a couple hours. Serve with tons of fresh fruit and anything you like.

Posted by: Nova Local at November 23, 2025 04:21 PM (tOcjL)

34 How was the crumb? Airy?

Posted by: Accomack at November 23, 2025 04:06 PM (8jVAy)

Not overly so, but the bread was deliciously tender.

Temp was 450 degrees. Plenty hot enough!

Posted by: CharlieBrown'sDildo at November 23, 2025 04:22 PM (n9ltV)

35 I halve the little balls of putrescence, toss them in olive oil, melted butter and balsamic vinegar with a sprinkle of salt, pepper and red pepper flakes, and roast them. The kids say they are delicious. The kids are wrong.
Posted by: moki
------------
I use same recipe with the addition of shaved parmesan. 50% of my kids are wrong too.

Posted by: scampydog at November 23, 2025 04:22 PM (41CYW)

36 Would a regular razor blade be more effective?

Posted by: Dash my lace wigs! at November 23, 2025 04:10 PM (h7ZuX)

I think so. In my experience, it is the thinness of the blade as well as the sharpness.

I have mounted a new shaving razor blade into the tip of a chopstick. That worked really well!

Posted by: CharlieBrown'sDildo at November 23, 2025 04:24 PM (n9ltV)

37 For an allergy option...
1 container of CoCo Whip
! pack of Jello pudding - vanilla or butterscotch
1/3 of a can of pumpkin pix mix filling (use the rest in your pumpkin pie ice cream pies)
A little extra vanilla or pumpkin pie type spices if you want

Stir the pudding mix and pumpkin together. Stir 1/3 of Cocowhip in and then fold the rest. Set in the fridge for a couple hours. Serve with tons of fresh fruit and anything you like.

Posted by: Nova Local at November 23, 2025 04:21 PM (tOcjL)

I am really grateful for your ability to de-dairy recipes! I love pumpkin pie, but can't tolerate alternative milks either, so this s a perfect dessert that stays in the Thanksgiving realm!!!

Posted by: moki at November 23, 2025 04:25 PM (wLjpr)

38 Soles was a reference to the previous thread. I’ve got to explain everything to you people. 😀

And don’t shake the Paella pan!

Posted by: Pete Bog at November 23, 2025 04:26 PM (CF1xw)

39 I'm actually having brussel sprouts tonight, Sautéed in bacon grease and pepper flakes, with thin slices of leftover pork chop, equally thin slices fennel and shallots and a garlicky mustardy mayonnaise. A granny smith apple might be a nice addition, but I don't have one on hand.

Posted by: Wenda at November 23, 2025 04:26 PM (/WpRi)

40 As for allergies, it's gonna be hard to figure out why immune systems turn on particular foods and treat them as enemies.

I'm sure he's gonna look at the possibility of elevated inflammatory bodily environments being ripe for immune confusions (and this goes back to his eliminating things which could be inflammatory and add nothing to the food supply like artificial colors)...but even explaining that in medical terms and then finding the causes will be immense...and probably immensely expensive for the research.

Posted by: Nova Local at November 23, 2025 04:26 PM (tOcjL)

41 I got that Popeye's Cajun cooked turkey as an experiment. A little on the dry side, but very tasty. I deboned the meat and made stock, and I'm all set for Second Thanksgiving.

Turkey
Sweet potatoes
Green bean casserole with bacon and jalapeños
Corn bread
Spiced peaches
Bacon-Manchego bites
Spiced ale

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 04:27 PM (kpS4V)

42 I use same recipe with the addition of shaved parmesan. 50% of my kids are wrong too.

Posted by: scampydog at November 23, 2025 04:22 PM (41CYW)

Do you add the parm before or after roasting? I can see both working, and my kids would devour them - they love parm on anything. This would work for our Christmas dinner this year! Thanks

Posted by: moki at November 23, 2025 04:27 PM (wLjpr)

43 And don’t shake the Paella pan!

Posted by: Pete Bog at November 23, 2025 04:26 PM (CF1xw)

Shaking the Paella pan is an integral part of American Exceptionalism, and I will not have you denigrate this great country!

Posted by: CharlieBrown'sDildo at November 23, 2025 04:27 PM (n9ltV)

44 Brussels! Sprouts!

Posted by: Roderick Spode at November 23, 2025 04:17 PM (Wnv9h)
-

"The British knee!"

Posted by: Biden's Dog sniffs a whole lotta malarkey, at November 23, 2025 04:29 PM (P3X50)

45 There are two kinds of people. Those that love God and His mercy and those that don't.

There are two kinds of people. Those that love brussels sprouts and they that don't.

I am in the intersect of the two sets.

Posted by: no one at November 23, 2025 04:29 PM (W7XSX)

46 Do you add the parm before or after roasting?
Posted by: moki
---------
Toward the end of roasting - get a nice mix of some, but not all of it crispy.

Posted by: scampydog at November 23, 2025 04:29 PM (41CYW)

47 37 For an allergy option...
1 container of CoCo Whip
! pack of Jello pudding - vanilla or butterscotch
1/3 of a can of pumpkin pix mix filling (use the rest in your pumpkin pie ice cream pies)
A little extra vanilla or pumpkin pie type spices if you want

Stir the pudding mix and pumpkin together. Stir 1/3 of Cocowhip in and then fold the rest. Set in the fridge for a couple hours. Serve with tons of fresh fruit and anything you like.

Posted by: Nova Local at November 23, 2025 04:21 PM (tOcjL)

I am really grateful for your ability to de-dairy recipes! I love pumpkin pie, but can't tolerate alternative milks either, so this s a perfect dessert that stays in the Thanksgiving realm!!!
Posted by: moki at November 23, 2025 04:25 PM (wLjpr)

You're welcome - came up with this before I had allergies for a friend's family. It stuck b/c it's easy and while Cocowhip is only slightly less fake than Cool Whip, my kids actually like its taste better...

You can even go up to 1/2 the pumpkin pie mix filling if you want (it's a little looser). I don't precisely measure it b/c the rest gets put in my other desserts (so I'm kinda just scooping)...

Posted by: Nova Local at November 23, 2025 04:30 PM (tOcjL)

48 I have mounted a new shaving razor blade into the tip of a chopstick. That worked really well!
Posted by: CharlieBrown'sDildo at November 23, 2025 04:24 PM (n9ltV)

I'd probably cut a finger off trying to force the blade into the chopstick. But will for sure get some shaving razor blades and see if it works better.

Thinking my dough may also be too wet. I'll make the next loaf with a little less water.

Posted by: Dash my lace wigs! at November 23, 2025 04:30 PM (h7ZuX)

49 Bread embellishes need a havalon knife. Interchangeable scalpel blades.

And it’s great for skinning the whitetail rats with hooves that hang around the pasture.

Posted by: Pete Bog at November 23, 2025 04:30 PM (CF1xw)

50 Burn the shit outta your brussel sprouts. Treat them like you’d like to treat the real Brussels, that seat of insane Euro pretense and faggotry. The exterior leaves should look like charcoal. Not joking.

I got an excellent recipe for BS at a brewery in South Carolina. Sadly I don’t have it on this iPad so I’ll have to post it tomorrow.

Posted by: Elric the Blade at November 23, 2025 04:32 PM (Kw4hI)

51 Scoville - CBD's artificial tongue link. Made some Chex - party mix today. I always add a bit of Frank's (or similar) hot sauce.

Venison steak on the menu this evening. Undecided on sides.

Posted by: scampydog at November 23, 2025 04:32 PM (41CYW)

52 I’d like to think what RFKJR is going to look into is the relatively recent spate of gluten sensitivities, and the other food sensitivities. Allergies are pretty well understood, and a challenge to reverse.

Posted by: Advo at November 23, 2025 04:32 PM (jO4mz)

53 I have great memories of the Popeyes in Vista, Ca, just off the border at Emerald Dr.

The new Popeyes here in SC is a nightmare.

Posted by: no one at November 23, 2025 04:32 PM (W7XSX)

54 I'll make the next loaf with a little less water.

Posted by: Dash my lace wigs! at November 23, 2025 04:30 PM (h7ZuX)

Before you do that, dip the blade in some cooking oil. That might help it cut without catching.

Posted by: CharlieBrown'sDildo at November 23, 2025 04:35 PM (n9ltV)

55 There is one food allergy that I am particularly interested in. Apparently, some people who get bitten by the lone star tick (Amblyomma americanum) develop a violent allergy to red meat.

I am not convinced that this is a natural occurrence. It is an escalating problem that seems to have artificial interference written all over it. Keep your eyes peeled for information on this growing issue.

Posted by: Orson at November 23, 2025 04:35 PM (dIske)

56 What could be more tasty than a trip to the range with a 1911 and 200 rds of 230 ball?

Posted by: Eromero at November 23, 2025 04:35 PM (Bg+2b)

57 All this talk about blades and nobody is asking The Blade? Pox!

Posted by: Elric the Blade at November 23, 2025 04:36 PM (Kw4hI)

58 Hey all.

The pumpkin dip sounds like it'd be great for topping some cheesecake.

Posted by: qdpsteve at November 23, 2025 04:36 PM (xqw19)

59 Brussels Sprouts are bitter little balls of hate. The only way to even make them edible is to smother them in something else that is actually palatable.

Posted by: Anon at November 23, 2025 04:36 PM (JMMIy)

60 But will for sure get some shaving razor blades and see if it works better.
.
Posted by: Dash my lace wigs! at November 23, 2025 04:30 PM (h7ZuX)

The three bladed cartridges with the anti irritation strip are difficult to make a nice pattern without clogging.

Posted by: Handy Gillette tips at November 23, 2025 04:37 PM (CF1xw)

61 Chex Mix can use Sunflower seed butter, cookie butter, peanut butter, or even Nutella (I don't use that last one anymore)...same for the chips - any type of chocolate, peanut butter chips, etc - anything that melts. And of course, any fat and any Chex works...

Today, I used a combo of peanut butter, sunflower seed butter, and crunchy cookie butter (killed 2 jars - that's why I used 3). I then used peanut butter chips and dark chocolate chips. And vegan butter. And some salt and vanilla. And chocolate Chex and Rice Chex (added til I thought I had the right amount for the amount of coating).

Toss on powdered sugar to coat and watch it disappear. Recipes are for ideas, not exacts...

Posted by: Nova Local at November 23, 2025 04:38 PM (tOcjL)

62 Nova Local:

While I'm sure it's tasty, Nutella seems IMHO to be the most overrated food product out there right now.

Surprised there hasn't already been a Nutella Latte at Starbucks by now.

Posted by: qdpsteve at November 23, 2025 04:39 PM (xqw19)

63 59 Brussels Sprouts are bitter little balls of hate. The only way to even make them edible is to smother them in something else that is actually palatable.
Posted by: Anon at November 23, 2025 04:36 PM (JMMIy)
———

‘Don’t talk about my wife’s balls like that, racist!’

— Barack “Gayboi” Obama

Posted by: Elric the Blade at November 23, 2025 04:41 PM (Kw4hI)

64 "The British knee!"

Biden's Dog, that caused an explosion of laughter at my house.

Posted by: Art Rondelet of Malmsey at November 23, 2025 04:41 PM (FEVMW)

65 Boy the wellspring of hatred for the simple sport is strong. Only Lima beans deserve that level of disdain.

Posted by: Pete Bog at November 23, 2025 04:41 PM (CF1xw)

66 Tonight we are going to a new Tunisian place on Clement St. with MiL. Let me guess no wait its shawarma and kebab yay.

Posted by: San Franpsycho at November 23, 2025 04:42 PM (9ipOP)

67 62 Nova Local:

While I'm sure it's tasty, Nutella seems IMHO to be the most overrated food product out there right now.

Surprised there hasn't already been a Nutella Latte at Starbucks by now.
Posted by: qdpsteve at November 23, 2025 04:39 PM (xqw19)

Since it's dairy and tree nut, I can't have it anymore, but I always found nutella a nice foil to peanut butter vs being on its lonesome...

Posted by: Nova Local at November 23, 2025 04:43 PM (tOcjL)

68 Youse that love brussel sprouts must not have tastebuds left. That foul taste that follows the scent of burnt trash after cooking them is too much. I guess if you cooked them with cauliflower, you'd have Pan of Hate for everyone. That way we can skip the food line entirely. So does cauliflower also compost well?

Posted by: Mr Wolf at November 23, 2025 04:43 PM (OS/Fq)

69 Seems to me like Brussels sprouts could be shredded down to bits, then used to stretch out something else you've made, such as stuffing.

Posted by: qdpsteve at November 23, 2025 04:43 PM (xqw19)

70 Brussels Sprouts must have either
1. bacon, or
2. balsamic

Posted by: San Franpsycho at November 23, 2025 04:44 PM (9ipOP)

71 I am not convinced that this is a natural occurrence. It is an escalating problem that seems to have artificial interference written all over it. Keep your eyes peeled for information on this growing issue.

Posted by: Orson at November 23, 2025 04:35 PM (dIske)

My daughter was bitten by ticks on three separate occasions, got lyme disease all three times and developed a pork allergy. It does happen, but I think it's really rare and there are other factors at play than just the tick bite - she has had auto immune issues since childhood, so that might be part of it. The folks that want to infect everyone with the "red meat allergy" to "save the planet" need things that will get me banned.

Posted by: moki at November 23, 2025 04:44 PM (wLjpr)

72 Nutella?

C'mon man. It's just hazelnuts.

Posted by: The California Almond Board urging you to buy flavored almonds. at November 23, 2025 04:44 PM (W7XSX)

73 The pan fried turkey breast are done. Cooked in white wine with sage rosemary and thyme. They are juicy and tender. The gravy from cooking them is decadent.

Posted by: Ben Had at November 23, 2025 04:45 PM (sDNVV)

74 Nova, that I can understand. I'm bored with peanut butter too. (I much prefer almond butter myself.)

Having said that, in my experience people talk about Nutella as if it's bacon. It's not THAT magical, people!! :-P

Posted by: qdpsteve at November 23, 2025 04:45 PM (xqw19)

75 I *do* kind of like the Ritter Sport chocolate bar with whole hazelnuts. Expensive however.

Posted by: qdpsteve at November 23, 2025 04:46 PM (xqw19)

76 Cast iron comes through again. I made an apple sauce (homemade) and pecan quick bread this week. Very tasty but not too sweet. Goes great with a scoop of good vanilla ice cream or just buttered. The Lodge loaf pan, well lubed with butter worked perfectly: it cooked through with just a bit of crust and came out of the pan without a problem. I might add some dried berries the next time. And the loaves can be frozen if you make several at a time.

There are about five gazillion quick bread recipes out there. And that's just on the King Arthur flour site. I started a folder of the ones that looked most interesting.

Posted by: JTB at November 23, 2025 04:46 PM (yTvNw)

77 Okay. Going away back to Hans Christian Andersen on Prime.

Try to avoid the hate.

Posted by: The California Almond Board urging you to buy flavored almonds. at November 23, 2025 04:46 PM (W7XSX)

78 Brussels Sprouts must have either
1. bacon, or
2. balsamic
Posted by: San Franpsycho at November 23, 2025 04:44 PM (9ipOP)

Embrace the power of “and”

Posted by: Pete Bog at November 23, 2025 04:47 PM (CF1xw)

79 My spouse also used to use nutella to make me a "chocolate pretzel martini" for my birthday - whipped cream vodka and frangelico shaken with ice and drained into a martini glass glazed with nutella and dipped in salt...

Best drink to make for someone who likes margaritas (aka the salt) but likes the sweet of a margarita, too...

When I got my allergies, my spouse got sad b/c he got really good at making the drink (and he couldn't bring himself to make himself one anymore even though he also loved it)...

Posted by: Nova Local at November 23, 2025 04:47 PM (tOcjL)

80 Brussels Sprouts are proof that Big Penguin exists.

Like rust and evil, Big Penguin never sleeps.

Posted by: Duncanthrax at November 23, 2025 04:47 PM (0sNs1)

81 Posted by: The California Almond Board urging you to buy flavored almonds. at November 23, 2025 04:44 PM (W7XSX)

I'm still in love with almond M&Ms.

Posted by: qdpsteve at November 23, 2025 04:47 PM (xqw19)

82 Whole Turkey as a main dish is horrid.
Posted by: nurse ratched at November 23, 2025 04:18 PM (7tyGW)
====

People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.

Posted by: San Franpsycho at November 23, 2025 04:50 PM (9ipOP)

83 I can think of many uses for an artificial tongue, but none of them involve avoiding spicy foods.

Good thing, because I do keep a bottle of Tabasco Sauce in my purse.

Posted by: Hillary! at November 23, 2025 04:50 PM (WrvQa)

84 Brussels sprouts are the devil's hemorrhoids.

Posted by: Occasional Commenter at November 23, 2025 04:50 PM (MV++E)

85 Lima beans are proof hell exists and satan hates us.

Posted by: nurse ratched at November 23, 2025 04:50 PM (mT+6a)

86 People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.
Posted by: San Franpsycho at November 23, 2025 04:50 PM

People raving about your turkey >>>>>>> People jiving about your turkey.

Posted by: Duncanthrax at November 23, 2025 04:51 PM (0sNs1)

87 82 Whole Turkey as a main dish is horrid.
Posted by: nurse ratched at November 23, 2025 04:18 PM (7tyGW)
====

People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.
Posted by: San Franpsycho at November 23, 2025 04:50 PM (9ipOP)

Yup, mine too....whereas my mom's was awful b/c she stuffed it (although that, and the bacon slices wrapped on the turkey dripping into that stuffing made the stuffing great)...

Posted by: Nova Local at November 23, 2025 04:51 PM (tOcjL)

88 Spouse is German; here 40 years. She still complains about US bread. Her go-to is the dark brown 100% rye, which is ok right at the baker's, but is roof shingle hard after two hours. Oy.

Posted by: RS at November 23, 2025 04:51 PM (SuU/K)

89 Lima Beans: Love'em especially mixed with fresh sweet corn and a wad of butter.

Brussels Sprouts: They're ok with a little work. I've seen bacon recommended here. If you're heart health is adequate, consider melted Cheddar as well. You'd be surprised how those two compliment each other.

Turnips: These are the Devil's work, and I also think Germans are doing the Devil's work at Oktoberfest. They serve bowls of shaved raw turnips that look like shaved raw potatoes, and that's just mean.

Posted by: Orson at November 23, 2025 04:53 PM (dIske)

90 People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.
Posted by: San Franpsycho

Offending the psycho guy is prolly not a good idea.

Posted by: nurse ratched at November 23, 2025 04:53 PM (bud/M)

91 German food gets a bad rap, but I think that’s mostly French propaganda and fag foodie institutional bias. I’ve had only very good to excellent meals in Germany. A properly prepared bone-in schnitzel will rival if not exceed anything the frogs have.

Posted by: Elric the Blade at November 23, 2025 04:53 PM (Kw4hI)

92 Pumpernickel is great.

Posted by: Ben Had at November 23, 2025 04:53 PM (sDNVV)

93 Turnips: These are the Devil's work, and I also think Germans are doing the Devil's work at Oktoberfest. They serve bowls of shaved raw turnips that look like shaved raw potatoes, and that's just mean.
Posted by: Orson at November 23, 2025 04:53 PM

What are your opinions about rutabagas?

Posted by: Duncanthrax at November 23, 2025 04:53 PM (0sNs1)

94 Consistency being the hobgoblin of small minds notwithstanding I think you and your like minded accomplice in the PNW are simply misguided SOLES trying to desperately to make A MARK on the culinary zeitgeist.
Posted by: Pete Bog at November 23, 2025 04:13 PM (CF1xw)

Hey, ISWYDT immediately. Good job.

Posted by: Idaho Spudboy at November 23, 2025 04:54 PM (TR4+2)

95 Stuffing your turkey is just a way to say "I hate you" and also "hope you get botulism."

Posted by: San Franpsycho at November 23, 2025 04:54 PM (9ipOP)

96 am I the only lunatic?
----------

Must. Resist.

Posted by: bluebell at November 23, 2025 04:54 PM (79pEw)

97 I like a good rye for grilled cheese. Or toasted with cream cheese, or ham.

No good with butter and jam, though, or peanut butter. I need regular wheat bread for that.

I haven't tried making sourdough rye yet. One of these days...

Posted by: Dash my lace wigs! at November 23, 2025 04:55 PM (h7ZuX)

98 Orson:

A Korean fried chicken place near me with a lot of locations. bb.q chicken, serves a side of radishes, cubed and brined in a sugar/salt solution, along with all their wings entrees.

It's delicious. Never thought I'd actually crave radishes.

Posted by: qdpsteve at November 23, 2025 04:55 PM (xqw19)

99 Stuffing your turkey is just a way to say "I hate you" and also "hope you get botulism."
Posted by: San Franpsycho at November 23, 2025 04:54 PM (9ipOP)
----------

Heretic!!!! And I thought we were friends.

Posted by: bluebell at November 23, 2025 04:55 PM (79pEw)

100
I'd agree that Germans make the best bread in the world.

Every place we went and every meal we had just had the best bread I've ever eaten.

The French and Italians need hang their heads and cry.

Posted by: naturalfake at November 23, 2025 04:55 PM (iJfKG)

101 Pumpernickel is great.
Posted by: Ben Had at November 23, 2025 04:53 PM (sDNVV)

And now I have to go get some. Cheesecake Factory sells bags of theirs at Albertsons.

Posted by: qdpsteve at November 23, 2025 04:56 PM (xqw19)

102 Offending the psycho guy is prolly not a good idea.
Posted by: nurse ratched at November 23, 2025 04:53 PM

====

*Jack Nicholson grin*

Posted by: San Franpsycho at November 23, 2025 04:56 PM (9ipOP)

103 Duncanthrax will be smoking a brisket for the main Thanksgiving protein.

Of course, holidays are not the only appropriate time for brisket. Anytime is a good time for brisket.

Posted by: Duncanthrax at November 23, 2025 04:56 PM (0sNs1)

104 99 Stuffing your turkey is just a way to say "I hate you" and also "hope you get botulism."
Posted by: San Franpsycho at November 23, 2025 04:54 PM (9ipOP)
----------

Heretic!!!! And I thought we were friends.
Posted by: bluebell at November 23, 2025 04:55 PM (79pEw)

My daughter jokingly mentioned we should get 2 turkeys - one to stuff and then throw away and then one to actually make well...

Posted by: Nova Local at November 23, 2025 04:57 PM (tOcjL)

105 It's that time of year: pomegranates are in the stores! Little bursts of sweet and tart flavor. I add them to salads, in yogurt or ricotta cheese, even take a spoonful just because. They are a pain to process but worth it. And they have all sorts of health benefits. Yaaa!

Posted by: JTB at November 23, 2025 04:57 PM (yTvNw)

106 San Franpsycho: you have the gift. :-)

Posted by: qdpsteve at November 23, 2025 04:57 PM (xqw19)

107 I stuff the turkey with oranges, lemon, and onion - stuffing parts get thrown out after cooking.

Posted by: scampydog at November 23, 2025 04:59 PM (41CYW)

108 JTB, , agreed on the pomegranates. Persimmons are in season too.

Posted by: Ben Had at November 23, 2025 04:59 PM (sDNVV)

109 I'd agree that Germans make the best bread in the world.

Posted by: naturalfake at November 23, 2025 04:55 PM (iJfKG)

You shake your Manhattans, therefore your opinion is invalid.

Posted by: CharlieBrown'sDildo at November 23, 2025 04:59 PM (n9ltV)

110 What are your opinions about rutabagas?
Posted by: Duncanthrax at November 23, 2025 04:53 PM (0sNs1)
_____________________

Oh, those are ornamental. You're not supposed to eat them.

Of course Michelle Obama thought they should be a staple of the student lunch program. So, I don't think she likes kids.

Posted by: Orson at November 23, 2025 04:59 PM (dIske)

111 Only thing inside my cavity is, sliced orange, onion, lemon, sprigs of parsley and thyme. I use carrot and celery sticks as a base.

Stuffing is made by well I really don't know who.

Posted by: San Franpsycho at November 23, 2025 04:59 PM (9ipOP)

112 The British knee!"
Posted by: Biden's Dog sniffs a whole lotta malarkey, at November 23, 2025 04:29 PM (P3X50)
---------

The British knee is firm!

The British knee is muscular!

The British knee is on the march!

Posted by: bluebell at November 23, 2025 05:00 PM (79pEw)

113 CBD: you enjoy garlic?

Posted by: qdpsteve at November 23, 2025 05:00 PM (xqw19)

114 107 I stuff the turkey with oranges, lemon, and onion - stuffing parts get thrown out after cooking.
Posted by: scampydog at November 23, 2025 04:59 PM (41CYW)

That's filling, not stuffing.

You always fill the turkey, you never stuff it.

Wet and flavorful things add to the moisture and flavor of the turkey. Dry bread does the opposite...no matter how wet the bread going in is b/c bread can just soak and soak and soak moisture out...

Posted by: Nova Local at November 23, 2025 05:01 PM (tOcjL)

115 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.

Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)

116 "Pumpernickel is great.
Posted by: Ben Had at November 23, 2025 04:53 PM (sDNVV)"

American pumpernickel is not the same as the German version, I mention above.

Spouse's hometown is on the "Wheat-Rye" culinary boundary, so I was able to find something more my speed.

Posted by: RS at November 23, 2025 05:01 PM (SuU/K)

117 Don't get me wrong I love stuffing but would never eat stuffing from inside the bird. That is asking for trouble.

Posted by: San Franpsycho at November 23, 2025 05:02 PM (9ipOP)

118 San Franpsycho, that's why you gotta dip the bird in bleach pre-cook

Posted by: qdpsteve at November 23, 2025 05:02 PM (xqw19)

119 The British knee is firm!

The British knee is muscular!

The British knee is on the march!
Posted by: bluebell at November 23, 2025 05:00 PM

Heil Spode!

Posted by: RedMindBlueState at November 23, 2025 05:03 PM (Wnv9h)

120 Stuffing made inside the bird is like real stuffing the bird pissed on

Posted by: Elric the Blade at November 23, 2025 05:03 PM (Kw4hI)

121 CBD, doesn't your Costco have California garlic? I just bought a two-pound bag from Christopher Ranch. I've always been able to buy it there.

Posted by: bluebell at November 23, 2025 05:03 PM (79pEw)

122 I'm happy to drink straight tequila any time of day.

The only reason the margarita was invented in the first place was tequila was universally nasty. It's gotten so nice now it doesn't need those other flavors.

But I don't know why anyone nowdays would add lime juice to it without also adding sugar.

Posted by: Jack Squat Bupkis at November 23, 2025 05:03 PM (jYRYu)

123 serves a side of radishes, cubed and brined in a sugar/salt solution, along with all their wings entrees.

It's delicious. Never thought I'd actually crave radishes.
Posted by: qdpsteve at November 23, 2025 04:55 PM (xqw19)

__________________________

Absolutely love radishes. Raw with a little salt is a great snack in the summer. Same with kohlrabi. I grow them and mix them in with homegrown tomatoes, red onions and a little balsamic chilled in the summer for a nice tomato salad.

Posted by: Orson at November 23, 2025 05:03 PM (dIske)

124 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.

Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)

It was probably made by CBD.

Posted by: naturalfake at November 23, 2025 05:04 PM (iJfKG)

125 I hope Mike Hammer shows up to enjoy the Wodehouse comments

Posted by: bluebell at November 23, 2025 05:05 PM (79pEw)

126 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.

Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)

It was probably made by CBD.

Posted by: naturalfake at November 23, 2025 05:04 PM

And that's when the fight started, officer.

Posted by: RedMindBlueState at November 23, 2025 05:05 PM (Wnv9h)

127 naturalfake, I admit I just don't have the alcohol gene. I only like drinks where you can barely taste it, and that's usually the sweet stuff like Mudslides, Lemondrops, etc. Yes I know, the unmanly drinks.

Posted by: qdpsteve at November 23, 2025 05:05 PM (xqw19)

128 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.
Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)
=====
Try it again with Maker's Mark.

Posted by: San Franpsycho at November 23, 2025 05:05 PM (A0sqA)

129 I hope Mike Hammer shows up to enjoy the Wodehouse comments
Posted by: bluebell at November 23, 2025 05:05 PM

Eulalie!

Posted by: RedMindBlueState at November 23, 2025 05:05 PM (Wnv9h)

130 My ex husband made the best oyster stuffing I’ve ever had.

And he smoked the turkey. It was almost edible.

But the stuffing was amazing.

Posted by: nurse ratched at November 23, 2025 05:05 PM (mT+6a)

131 Mojitos. I prefer them to margaritas. Queso flameado, a mojito and call me satiated.

Posted by: Ben Had at November 23, 2025 05:06 PM (sDNVV)

132 naturalfake, CBD must have been working at Bruce's in Santa Fe Springs about 1999 then. :-)

BTW Bruce's is no more. The building (which wasn't even old, it was 1970s vintage) was torn down to make room for a new Raising Cane's. Sigh.

Posted by: qdpsteve at November 23, 2025 05:06 PM (xqw19)

133 I happen to like brussels sprouts unless they are cooked to mush. But now that I have a reliable and affordable source of good balsamic sprouts, preferably roasted, are higher on my list of yummy stuff. I think they are good along with well-buttered mashed spuds. A scoop of the spuds, a scoop of the sprouts, and the meat du jure.

I wonder how they would do using malt vinegar. Might be worth a try.

Posted by: JTB at November 23, 2025 05:07 PM (yTvNw)

134 And that's when the fight started, officer.
Posted by: RedMindBlueState at November 23, 2025 05:05 PM (Wnv9h)
___________________

LMAO...you could always tell which of your college friends were doing flaming shots of Sambuca over the weekend. They were the ones with questionable eye brows.

Posted by: Orson at November 23, 2025 05:07 PM (dIske)

135 San Franpsycho, thanks. :-)

Posted by: qdpsteve at November 23, 2025 05:07 PM (xqw19)

136 My ex husband made the best oyster stuffing I’ve ever had.

And he smoked the turkey. It was almost edible.

But the stuffing was amazing.
Posted by: nurse ratched at November 23, 2025 05:05 PM

Can you describe the oyster stuffing?

Posted by: RedMindBlueState at November 23, 2025 05:07 PM (Wnv9h)

137 My ex couldn't boil water but his dad was an excellent cook.

Posted by: Ben Had at November 23, 2025 05:09 PM (sDNVV)

138
I hate wet stuffing. It's like the diarrhea of bread products.

Stuffing/dressing shouldn't touch the interior of the turkey,

it should be cooked in the oven until it turns golden and crisp on top. The. Best.

Posted by: naturalfake at November 23, 2025 05:09 PM (iJfKG)

139 CBD, doesn't your Costco have California garlic? I just bought a two-pound bag from Christopher Ranch.

Posted by: bluebell at November 23, 2025 05:03 PM (79pEw)

They have peeled, but I have never seen whole garlic!

Posted by: CharlieBrown'sDildo at November 23, 2025 05:09 PM (n9ltV)

140 that's why you gotta dip the bird in bleach pre-cook
Posted by: qdpsteve at November 23, 2025 05:02 PM (xqw19)
====

Of course, for the most robust flavor.

Posted by: San Franpsycho at November 23, 2025 05:09 PM (A0sqA)

141 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.

Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)

It was probably made by CBD.

Posted by: naturalfake at November 23, 2025 05:04 PM

Please, can we have a soupçon of respect for our host? Yes, he has that unfortunate peccadillo for 9x19mm, but that doesn't mean we, who know better, should not maintain an appropriate level of decorum.

Posted by: Duncanthrax at November 23, 2025 05:09 PM (0sNs1)

142 Garlic is proof God loves us and wants us to be happy.

Posted by: qdpsteve at November 23, 2025 05:10 PM (xqw19)

143 Garlic is proof God loves us and wants us to be happy.
Posted by: qdpsteve at November 23, 2025 05:10 PM (xqw19)
——

‘Fuck you, hater’

— Vampires

Posted by: Elric the Blade at November 23, 2025 05:10 PM (Kw4hI)

144 There are opinions on the Food Thread of such rancor as to rival the bitterness of Civil War/War of Northern Aggression and Crossbow/Longbow digressions.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 05:11 PM (kpS4V)

145 Can you describe the oyster stuffing?
Posted by: RedMindBlueState

Combo cornbread and sourdough. Onion, celery, leeks, oysters with liquor. And some dry white wine. I don’t know how he did it. No recipe. It was a little different each time. But it was so good.

He put the pan in the smoker for the last half hour or so after baking in the oven.

Posted by: nurse ratched at November 23, 2025 05:11 PM (mT+6a)

146 Elric:
Vampires suck!

Posted by: qdpsteve at November 23, 2025 05:11 PM (xqw19)

147 Posted by: Orson at November 23, 2025 05:03 PM (dIske)

Radishes with butter and salt!

Posted by: CharlieBrown'sDildo at November 23, 2025 05:12 PM (n9ltV)

148 Made a pizza with store dough

Posted by: Skip at November 23, 2025 05:13 PM (+qU29)

149 Posted by: nurse ratched at November 23, 2025 05:11 PM

Hmmm...I have an oyster stuffing recipe around here somewhere. I'll have to compare the ingredients.

Posted by: RedMindBlueState at November 23, 2025 05:14 PM (Wnv9h)

150 I've found brining key to smoking a turkey that is moist and flavorful. Alder is a good smoke wood for turkey (and fish). Pecan works very well, as well, and, with a bit of cherry, the king of smoke woods.

Posted by: Duncanthrax at November 23, 2025 05:14 PM (0sNs1)

151 Nobody else has noticed the Brussel Sprouts blight? Thankfully I haven't noticed with the last couple batches, but for a while there, every batch had some rotten ones. And one batch I got from Whole Foods, half the batch was rotten!

You're definitely not crazy CBD, I noticed too!

Posted by: Bob at November 23, 2025 05:15 PM (yRqvj)

152 I am not convinced that this is a natural occurrence. It is an escalating problem that seems to have artificial interference written all over it. Keep your eyes peeled for information on this growing issue.
Posted by: Orson at November 23, 2025 04:35 PM (dIske)

It's been proposed by the Davis bunch that they should use that tick-borne allergy to make people stop eating red meat to save the planet. They seemed serious about it.

Posted by: Emmie at November 23, 2025 05:16 PM (FMtrg)

153 Amos Moses. Raised on Israeli brot bread.

Posted by: The California Almond Board urging you to buy flavored almonds. at November 23, 2025 05:17 PM (W7XSX)

154 152 that's Davos, not Davis. AutoCucumber is so helpful.

Posted by: Emmie at November 23, 2025 05:17 PM (FMtrg)

155 Off the almond sock.

Buy pecans.

Posted by: no one at November 23, 2025 05:18 PM (W7XSX)

156 Flatbread with almond and orange zest or the lemon and mint variety.

Posted by: Ben Had at November 23, 2025 05:19 PM (sDNVV)

157 no one: yes we pecan! :-)

Posted by: qdpsteve at November 23, 2025 05:19 PM (xqw19)

158 Stuffing made inside the bird is like real stuffing the bird pissed on

Turd-duck-kitten.

Posted by: Commissar of plenty and festive little hats at November 23, 2025 05:19 PM (LuFh7)

159 think I consistently DON'T get enough oven spring on my sourdough. And I also can never get it to score well--the razor blade* sticks to the dough, and just drags. I end up getting the scissors out and snipping a big X in the top, and that works ok.

*Only razor blades I had around were box cutter razor blades--it was brand new, but I disinfected anyway. Would a regular razor blade be more effective?

Posted by: Dash my lace wigs! at November 23, 2025 04:10 PM (h7ZuX)

I usually create a little tension on the area of the dough to be cut with my hand and use the tip of the blade. But what ever works for you

Posted by: javems at November 23, 2025 05:19 PM (8I4hW)

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