Brussels sprouts trending. 2014.
Original holograph bistro bill (1 leaf), manuscript on printed ledger paper, 16 x 9 cm.
Culinary arts division.
Recent studies have shown that the brussels sprout, once the most reviled vegetable known, is currently outranking even the artichoke in popularity. Besides their inherent deliciousness, the traditional popularity of artichokes has often been attributed to their entertainment value - derived from the need to use bare fingers rather than cutlery to eat them, and further augmented by the frequent employment of dipping sauce. In this way the artichoke has always distinguished itself from corn on the cob, its closest relative in this genus of methodological gastronomiae, upon which the sauce is slathered rather than kept to the side. Furthermore, unlike its hand-held vegetable cousin, the artichoke's foliate nature lends itself more easily to tricking the most obdurate critics of vegetables into opening their hangers to facilitate airplane ingress. However (look out artichoke) the dark horse in this vegetal race has unexpectedly bolted into the lead - the brussels sprout! Who could have known? Well, say brussels sprout fans, much like the artichoke, the brussels sprout is fun. It is like a toy cabbage, and therefore contains as much potential to trick vegetable-evaders into cleaning their plates as the already well-established artichoke. Despite its past classification in the ewweww category, the brussels sprout is not, in fact, born nasty. For years, however, the brussels sprout has suffered unjust criticism. It is now widely acknowledged that this was the result of poor preparation rather than anything in the nature of the brussels sprout per se. Misunderstood, marginalized and degraded, the brussels sprout has finally earned a place on the menus of the trendiest bistros. The brussels sprout owes its new-found place in the potty-mouths of masticating hipsters to the insouciance of defiant, food-snooty chefs, who, out of sheer spite for orthodoxy, managed to coax the maligned micro-cabbage out of gooey, malodorous viscosity into bona fide toothsomeness through alternative cooking methods such as roasting. And here's a scoop for all the punters out there looking for the handicaps, we at The F-LM are keeping our ocular sprouts on the eggplant. So poke that eggplant around in your cabbage before supper, and be prepared to rake in the lettuce.