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... this talk of breakfast in the Lounge has got me hungry. And since I had three rashers in the fridge I defrosted yesterday to go with Brussel Sprouts and only used the "tails" I'm sitting here munching on a hot Bacon Sandwich.
Could life get better? I think not ...
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Now get hold of yourself (not literally, this is supposedly KSS):
I have observed brussel sprouts to fall into two categories.
The common ones - often having an odd bitterness which, although I find quite tolerable could be responsible for their poor public relations.
The proper ones - notably sweeter instead of the odd bitterness.
My brother grows them every year - I suspect, since he goes through this effort quite deliberately, that the ones he gets (garden fresh) are of the "proper ones" type.
You may notice as I have that all the nay-sayers seemed to be Euro-ish or Canadian (same thing?). As a group, they tend to eat things (often called 'traditional') that I wouldn't give to pet. Pay no mind to them at all.
What's wrong with me?
As to this part of your question? Where shall I begin?
If sprouts (and other dark green veg) taste bitter to you, and how bitter, is actually genetic. Some people have genes that make the chemicals in dark green veg taste bitter and some don't. If you have the gene from both parents it tastes very bitter, from one parent it is somewhat bitter and from neither parents it isn't bitter. Similar with asparagus and pee (both the pee smelling of asparagus and being able to smell it in the pee).