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Old 06-26-2011, 12:24 PM   #11
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I like to buy frozen ones, no guess work, and I love them in soup. They give this amazing and sweet flavor to soup.

You are what you eat.
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Old 06-26-2011, 12:27 PM   #12
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Definitly go for the firm, bright green ones. I steam mine till tender, then add crispy bacon bits or lemon and garlic butter. I've also used them to make coleslaw, very tasty alternative to regular cabbage.

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Old 06-26-2011, 01:01 PM   #13
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Biggest tip on brussel sprouts - don't mention them to Frank Z!

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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