Editing Talk:2241: Brussels Sprouts Mandela Effect
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I found out that the new sprouts actually came out in 1999. See: [https://www.volkskrant.nl/nieuws-achtergrond/nieuw-zoete-spruitjes~b6803ee03/ nieuwe zoete spruitjes] {{unsigned ip|141.101.76.16 }} | I found out that the new sprouts actually came out in 1999. See: [https://www.volkskrant.nl/nieuws-achtergrond/nieuw-zoete-spruitjes~b6803ee03/ nieuwe zoete spruitjes] {{unsigned ip|141.101.76.16 }} | ||
− | : ...Huh. That means that the tasty Brussels sprouts I've eaten as a kid might have already been the new variety (I was 7 years old in 1999, and I ''think'' those memories go back farther than that, but I'm not actually very sure). --[[Special:Contributions/172.69.55.22|172.69.55.22]] 20:24, 14 December 2019 (UTC) | + | : ...Huh. That means that the tasty Brussels sprouts I've eaten as a kid might have already been the new variety (I was 7 years old in 1999, and I ''think'' those memories go back farther than that, but I'm not actually very sure). --[[Special:Contributions/172.69.55.22|172.69.55.22]] 20:24, 14 December 2019 (UTC): Don't think so, it probably took a few years before they were cultivated in the US. In the Netherlands and the rest of Europe they have not broken through at all. 1999 was the year it was developed. |
− | : Don't think so, it probably took a few years before they were cultivated in the US. In the Netherlands and the rest of Europe they have not broken through at all. 1999 was the year it was developed. | ||
When my mother prepared brussel sprouts when I was a child, she would boil them to tenderness, aka just short of boiling them to death. This tended to leach all the soluble stuff, like sugars and vitamins, into the water and emphasize the sulphur compounds. In more recent times, I have had them prepared better and prepared them myself better (cut in half through the stem, drizzle with oil and roast or pan fry) and they can be very tasty. [[User:Nutster|Nutster]] ([[User talk:Nutster|talk]]) 18:02, 15 December 2019 (UTC) | When my mother prepared brussel sprouts when I was a child, she would boil them to tenderness, aka just short of boiling them to death. This tended to leach all the soluble stuff, like sugars and vitamins, into the water and emphasize the sulphur compounds. In more recent times, I have had them prepared better and prepared them myself better (cut in half through the stem, drizzle with oil and roast or pan fry) and they can be very tasty. [[User:Nutster|Nutster]] ([[User talk:Nutster|talk]]) 18:02, 15 December 2019 (UTC) |