notbob > wrote:

>The secret to brussel sprouts is their age. If you buy old ones, they suck!
>Nothing can save them. If you buy young ones, they need no tricks. Jes
>steam 'em till tender and eat with a little bit of real butter. Good
>brussel sprouts rock.

I agree they need to be fresh.

I prepare them as follows: I trim off some outer leaves, cut them in
half and trim off the stem end. (The really small ones, I might
not cut in half; really large ones I cut into thirds.) Sautee in
olive oil until mostly tender, seasoning with salt and pepper.
Optionally add a small volume of finely chopped pancetta, in which
case you can leave out or reduce the amount of sal. Just
before they are done, add a small splash of white vinegar and serve
immediately.

Steve