I finally bought a cast-iron frying pan. Of course, the first thing I did was slightly burn a couple handfuls of split brussel sprouts. Totally wonderful. Like candy.
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Nice. A useful tool in any kitchen.
By the way, our sake-making friend sent me these instructions at (American) Thanksgiving about 3 years ago:
“Yup those Brussels Sprouts are a classic dish. Sautéed with olive oil, garlic, hot and fast, sauté deglaze with white wine. Finish with a pat of butter, balsamic, and s+p”
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