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Cake day: July 2nd, 2023

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  • They also get more bitter the longer they’re cooked. Even with the new variety, I suspect boiling Brussels sprouts might be off the table. Higher temps, or raw (shredded and put in a salad) may get you results you actually like.

    Roasting at 230C (450F) for up to about 20 minutes should be good. You may be able to go as high as 260C (500F). If they look slightly burnt when they come out, that’s good. The bitter flavors that develop from burning are related to sugars, so brussel sprouts are largely immune.

    I didn’t have brussel sprouts I liked until the 2010s, but now they’re one of my favorites.





  • That’s a wonderful eggcorn.

    I was watching a video talking about how eggcorns are an unusual category of error because they require intelligence and creativity to make. The argument was that the process goes like this:

    A new word or phrase is heard, but not understood. The brain makes sense of it using existing vocabulary that has sounds that are close enough. This is accompanied an explanation for why those specific words make sense in this new context.

    For example: the original eggcorn was a mishearing of acorn. Egg because it’s roughly egg shaped, and corn is sometimes used to describe small objects similar to how grain can be.

    All this to say, it’s maybe not something to feel dumb about. Your brain did something neat.