Why Are Restaurant Brussels Sprouts Better than Homemade?

When people roast brussels sprouts (or any vegetable, really) they tend to use low heat, not enough time, and the wrong vessel. Roasted brussels sprouts should heat up and smoke out your kitchen like a 2-inch thick ribeye. Preheat your sheet pan, crank up the fire, and let them roast until you think they're almost burnt.
(A note on sheet pans: Old, stained, dark ones will do a better job browning food than a brand new shiny one. If this video inspires you to buy a new one, be patient if the first batch doesn't come out quite as good as you'd like.)
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[@internetshaquille]

10k today! :,)

[@Kube_Dog]

You've got a booger or piece of sprouts under your lip. It's distracting.

[@dremy101]

Tip to keep your pan free from grease stain: don't use vegetable oil use canola oil Wash with dawn dish soap the extra strength kind.

[@Kube_Dog]

@@dremy101 Is canola oil not vegetable oil? I thought it was vegetable oil called "canola" because it's from Canada. I'm not joking. Is it not vegetable oil? What is it, then?

[@dremy101]

@@Kube_Dog sorry for the late response. No it's not. Canola comes from the rapeseed plant. And it's much healthier than vegetable oil and it's good for frying. It's lighter too

[@Kube_Dog]

@@dremy101 Thank you. There is so much pro and anti Canola opinion out there. I don't know what to conclude. Dr. Berg has it on his No List in another video.

[@latieplolo]

My dad used to try to make me & my sister eat brussels sprouts, but he would boil them and we were like 6 years old so we refused. One day he threw a fit and said, "It's just a vegetable! Even the animals will eat them!" and he tried to feed them to our guinea pigs. The pigs wouldn't eat them either. I have never seen a grown man so enraged at tiny animals.

[@m_a_k_e_n_n_a]

all the comments saying that “roasting your food makes it carcinogenic” and “just microwaving them is enough” are giving me a panic attack

[@EbeJay1]

That's not the way I choose to live my life. Microwaved brussel sprouts, I hope I choke

[@lunnalocca9376]

Makenna Sullivan no one should use a microwave period. I haven’t used one in so long

[@anonimushbosh]

@@katieholden3675 lol - have you tested that?! If it's true it'll be because boiling water removes air trapped between water molecules (the stuff fish breathe). Burnt food causing cancer is extremely unlikely but theoretically a possibility (lab mice given extremely high & sustained doses get cancer) and toxins called acrylamides build up (in wayyy lower levels than has ever been tested for cancer) when starch in food burns. Lots of research has now been carried out specifically looking for evidence of acrylamides & burnt food causing cancer in humans and none has been found. None. Even if evidence is found, the effect will be so negligible it'll never outweigh the risk of dying from something like choking on a boiled sprout while reading this comment.

[@megsinzoa7424]

@@UnDisclosedb0ss never try to use logic online. Thoose electro magnetic radio ACTIVE waves used inside microwave ovens will rot your anus if you dare stare at it for longer than 10 secounds.

[@Czarewich]

@@katieholden3675 that is 100% false lol

[@NicksFort]

bro I just burnt the shit out of my spouts and they were dope.

[@tateduran9255]

It's basically impossible to make them burnt and taste bad

[@Corzappy]

Joe Rotter are you familiar with disease and infection?

[@shawnbenoit3774]

@@joerotter2873 nah

[@AltCTRLF8]

Corzappy YOLO

[@thesecretlibrary890]

@@joerotter2873 😂😂😂 christ

[@guaplei1]

people hate Brussels sprouts probably because they have been served microwaved Brussels sprouts at someone home before

[@edbecka233]

Or boiled to death like overdone sulfury cabbage. Salt & parboil, drain, sauté with bacon bits & garlic or shallots in a bit of bacon grease. Ta-daa.

[@datdudetrent8938]

It’s because somebody’s grandma prepped them but eventually cooked them to death until the house smelled like a month old fart

[@thecanningbandit8466]

@@datdudetrent8938 HAHA!!!

[@mfstarr1]

Nope I have had them a million different ways and they still taste like garbage to m🤷‍♀️

[@reginabillotti]

Or boiled Brussels sprouts... Roast, grill, or saute, but don't boil them.

[@jakecosenza69]

Q: Why are [insert any foods] better from restaurants? A: Butter.

[@JOhnDoe-nl4wj]

Yep, almost every time. Just not this time. Butter will burn if you keep it for 30+ min in the oven with such high heat. Not cool, not tasty.. believe me, i tried it.

[@MrJoshdavis99]

Copious amounts of Butter Salt and Sugar!!

[@shmert]

Duck Fat! Try it.

[@Drewsky-A]

Butter, salt, garlic, sugar. The basic flavor keys

[@Dat1boi05]

I seriously ordered broccoli from a restaurant vs french fries thinking I was being healthy, it was literally served in a pool of butter. That was in the south so I shouldn't be surprised, but still kind of disappointing.

[@johnbeuhler]

I just made this and after testing the dressing I slapped the counter and said, "Wooo!" The sprouts were perfect. Thanks a lot my friend.

[@coeurbrisee1302]

How we prepare Brussels sprouts in Belgium in classic Belgian-French cuisine: Step 1: do not cut them in half but rather make a cross incision at the bottom. Step 2: Boil salted water and put the sprouts in the boiling water for 5 mins. After 5 min you cool them down with cold water until they are completely cooled down , this preserves the colour, mitigates the odour and keeps them crispy. The french cooking term is 'Blancher' Step 3 : Melt butter and stew them for another 10-15 minutes in a pan with a thick bottom and no lid .(depending on how roasted you like them) Step 4 : My grandmother always added smoked bacon in small snippets for extra flavour. -Brussels sprouts taste the best when they are harvested from the field when it is freezing, it adds a lot to the flavour, they are one of the few vegetables that stay on the field in winter. -Cutting them in half will save time perhaps but you will lose the flavour (the stem not the leaves contains the flavour) -Preparing sprouts takes time and there are no shortcuts just like cauliflower and other members of that family. -The 'Blancher' part is essential when preparing them, it makes a huge difference in taste and colour. This blancher is the reason they taste better in restaurants because they do not skip on this part. -Brussels sprouts, when served need to have a fresh vivid green colour (and not yellowish), crispy exterior and the interior should melt like butter.

[@hellcat3586]

Coeur Brisee very nice

[@bluelight8664]

How lovely!

[@narvul]

So they don't have to be cremated at the outside? Over here in the Netherlands we go the same way about them.

[@lilyg-music]

Thanks for the recipe. I'd like to try them. Sounds delicious

[@ichsagnix4127]

That's the way I know and love brussels sprouts except that I add a finely minced shallot to the butter before adding the brussels sprouts.

[@ghostpants4920]

My mother used to flippin boil em. No salt or anything. Last Christmas I decided to cook em for her, we roasted them with a good dash of salt. Best ones I've eaten, and now I look forward to this Xmas with my secret weapon of honey and vinegar :) so ty!

[@internetshaquille]

WE ARE THE REVOLUTION THE FUTURE IS US

[@dbomber69]

Deep fry them bad boys. Clean bad leaves off and drop whole in the fryer. Fry longer than you think they need and salt immediately on removal. Yummm!

[@adityasrinivasulu]

I had sprouts for the first time yesterday, and they were boiled sans salt or anything else. I can understand why people don't like them, but my god, there's so much cuisine potential to those little balls!

[@cagedtigersteve]

I think them fried...or cooked in a cast iron skillet with onion, bacon, and peppers.

[@Kube_Dog]

Punch a hole in the bag and microwave for three minutes. Serve with a bowl of ketchup for dunking.

[@jmbisme]

This is the BEST Brussels Sprouts recipe/roasting method I have used! I used to make them like you described at the beginning of your video, but I used your method and they were a huge hit!! Thank you for sharing this recipe!!!

[@elheber]

I once made brussel sprouts on a cast-iron with red onion, seasoned rice wine vinegar, peanut oil, sesame seeds and brown sugar. Since I didn't have roasted sesame seeds, I tossed them into the pan to roast. Then something strange happened: Once I added the brown sugar, the sesame seeds clumped together into these sweet & crunchy sesame nuggets! When I said I made this once, I lied... I make it *all the time!*

[@UdaraDiyalagoda]

Balls of roasted sesame seeds mixed with a hard setting caramelized syrup is a traditional sweet snack here.

[@oceanwaefer1427]

@@UdaraDiyalagoda ah, I’ve had those, I love how they smell.

[@TomJacobW]

@@UdaraDiyalagodayou can’t just describe something delic’ and then only say “here” as the country descriptor 😭

[@UdaraDiyalagoda]

@@TomJacobW Sri Lanka 🇱🇰. And maybe India too

[@ThioJoe]

I like how the profile picture is Charles Barkley, not shaq

[@internetshaquille]

idk what ur talmbout that's me

[@GuiiSanttoss]

@@internetshaquille it is now. You played yourself, you fool.

[@Zipfei_Kloatscher]

@@internetshaquille "..., knuckleheeead."

[@rouxsauced200]

@@internetshaquille you look like mr house

[@johnsmith8981]

A wild TheoJoe appeared

[@ashlady9]

Shallots are God's chosen onion.

[@JNYC-gb1pp]

he didn't put them in the oven though - so maybe not

[@MrTrombonebandgeek]

Green onions are pretty dope as well

[@monevrar7728]

Clearly God doesn't love me because the smell of shallots nauseates me

[@Chichibu01]

😂🤣

[@breester7]

Amen.

[@RambunctiousVA]

0:14 mans starts rapping to the beat I swear

[@sam.snead.]

brussels work well in a cast iron pan.

[@lizzleonard7256]

Yep. I like to fry a couple pieces of bacon in my cast iron skillet, then sear the bottom of the sprouts til they get a lovely caramelization going. Then I finish them in the oven. Gorgeous color, lovely crisp outside and buttery smooth inside. Its nearly impossible to keep everyone from eating them before dinner is actually served

[@AN-jw2oe]

My husband is the brussel sprouts king and he also discovered they cook better in our huge cast iron skillet than on a baking sheet.

[@nicodeleonsilva7148]

@@AN-jw2oe cast iron is always better for anything charred because it holds dat heatttt

[@sunrae7680]

Yes, yes and yummy yes.

[@hargow4u]

Best way to cook em

[@geektastically]

I'm late to the party and just saw this. Basically you confirmed what I had to learn after multiple batches. Also wanted to share that my favorite thing about your videos is I feel like as long as I had Brussel Sprouts I could roll into my kitchen and just make them with what you suggest. No need to watch it 12 times over or figure out some intricate thing I'm not doing. I watch a lot of YT cooking videos and I really feel like your brand of applicable cooking videos was something I'd wish I had in my 20s.

[@HeadedWest]

Found this exactly one year later. You're still killing it!

[@CookingFromScratch]

Love the tip about preheating the sheet pan! LOL I've been disappointed by several restaurant's brussel sprouts -- they always seem to come out mushy in the middle and just swimming in overly sweet balsamic! The trick I like to use is cutting the sprouts in fourths -- that way the steam that's being generated inside the sprout has some place to escape plus it gives me more sides to sear :)

[@tellthetruthna8523]

This is the best method ever for brussels sprouts. I've used it several times now. Thank you!!

[@PlayedbyInstinct]

I made these tonight, and it was the first time I managed to cook brussel sprouts that taste good in my whole life.

[@rachelnstephens]

I did this today with Chrissy Teigan's recipe for sprouts in her 1st cookbook. I ignored her roasting instructions and did closer to 40 minutes in the sheet pan I had cooked bacon in. They looked professional.

[@helpmeseephish]

Just made this and now I finally love brussel sprouts. And sherry vinegar. How do you not have 1M subscribers?

[@Reaper8989]

Shhhh! He's our little secret! If he blows up, then I won't be nana's favorite little kitchen helper for the holidays! Lol jk Internet Shaquille you deserve more than a million, good luck, we got you.

[@agmurphy88]

Been cooking on my own for about 6 years now always trying to improve and I just found your channel, really good stuff man keep it up.

[@jonathanbell9L]

I could save your whole channel to my cooking playlist its that good.

[@JasieK0]

I finally did Brussels sprouts this way and I was amazed by the texture and taste. Never going back to boiled bs

[@Risky_Boots999]

anyone else get upset when he threw 1/2 the handful of parmesan in the sink?? lol

[@unboy]

very much. mr. shaq, dude, put that cheese in your mouth! the health dept. inspector can't bust you in your own home.

[@trublgrl]

@m p nus.

[@ljp9402]

i was triggered

[@Beckala67]

Every immigrant did. Just like me.

[@ahmedmaniyaruni4300]

I cried a genuine tear

[@solidfronk]

Don't stop spreading your love for food! Eloquence and experience fused . What a shaq !

[@nodsnickwah465]

very entertaining and professional every once in awhile you get someone who is not so bad to listen to and that's a compliment

[@jessebes]

I made them today and as a hater of sprouts I have to say I couldn't keep my hands off them. They were amazing!

[@jdizzle3627]

Brussel sprouts are one of my favorite vegetable. Of course I love them sauteed in bacon greas, black pepper, and garlic... but I love them so much you could steam them and serve them plain and I would gobble them up just for their natural flavor.

[@binaryvoid0101]

Thanks you for sharing your incredibly basic anecdote 😴

[@jdizzle3627]

@@binaryvoid0101 You're welcome :)

[@jaymesoctane5732]

I just happen to see this right as I was eating soggy BS. I did your method and they turned out amazing. Thanks for the killer tip.

[@ScottWengel]

this guy is great as he also explains the why and not only the how ... without much fluff too.

[@clovers10]

I really need to know the story behind this channel name. Who, what, where, why and how? It’s too interesting ‘Internet Shaquille’ with an avatar of Charles Barkley and you give cooking advice.

[@veermistartmkwinstagramvee7067]

His name is Victor I think

[@allenlivera1611]

Dude, I don't know where you came from but I hope you're not going away any time soon. Excellent presentations. Thank you!

[@charlischmarly323]

Here from Reddit and forever grateful, I love your channel and I find myself saving all your videos for later reference! Keep up the good work 🤙

[@VictoriaSophia16]

Bless you! I’ve been googling for a recipe that actually yields restaurant quality Brussels sprouts and I’ve finally found the secret. Thank you!!

[@punkem733]

I make incredible sprouts, and I cook them in a 525 degree oven with a pre heated sheet pan for about 40 mins, stirring every 10 mins. If you don't have the ingredients for the vinaigrette, but do have balsamic vinegar, you can sprinkle that over them fresh out the oven, while in the pan, the pan will smoke a bit, but it also helps it "Set" on the sprouts. People go crazy over them.

[@RchamTV]

Its also common to fry them

[@TheDanShaikh]

Just binge-watched you, wow you are the funniest and most insightful cooking show! It's a breath of fresh air!

[@vzssb782]

Great vid! Concise and easy to understand, lots of personality and humour, and I especially liked the shine sound effect at 3:27 :D

[@ShayanGivehchian]

This is quality content my friend. Not every day that you see cooking content that's creative.

[@PoeLemic]

Yeah, damn good. Had them today. Awesome ...

[@ZaxorVonSkyler]

Try ysac or binging with babish

[@dakkehdak]

FYI: Copyright laws don't extend to listing the ingredients of a recipe.

[@Arkylie]

Yes, the basic idea is: A set of instructions on how to do something isn't copyrightable. A list of ingredients is a basic-fact "how to do a thing." However, the particular expression of that list is the copyrightable part -- the creative/artistic part. This includes the banter in the recipe, the specific words used (other than basic terms like "cook," "fry," "sautee," "tablespoons" and so on, which are obviously necessary to the sense conveyed), and, in cookbooks, the selection of which recipes (so you can always "steal" a recipe and publish it, but you can't wholesale steal the set of recipes from Book A and make nearly identical Book B and get away with it). I'm still wondering how this overlaps with Patent and Trademark laws, though. I'm not nearly so sure of that side. But I'm pretty confident in saying that (a) you're fine just publishing a video of you making any recipe you please, with the exact (fact-based) step-by-step instructions and same ingredients and same measurements as in the original, and (b) if the company sues you over this, they probably have no case but most KZbinrs wouldn't have the means to fight back, so it's a form of Chilling Effects. Ah well.

[@octaviodiegolinetto6838]

Watching this in December 2022 and brother you've come a loooong way. Love you work!

[@gaughen]

Straight to the point, refreshing to have videos under 10 minutes

[@sammybug56]

Thank you! I was wondering why I couldn't get my brussels crispy enough.

[@KrazieKanuk]

I’m not the Reddit guy... but he did bring me here. Another fantastic video, ate your frenchtoasted pizza just last week and loved it. When I wanna knock veggies out of the park I like to toss all that goodness into a packet (usually foil for survivability) and either oven roast it or, if its summer time I bbq em. I’m really excited to try them straight on the sheet pan, I wholeheartedly agree with what you said about the way most of us season vegetables. Keep up the good work!

[@internetshaquille]

Krazie Kanuk whoever this mysterious guy is, he just did his work, and the comments section is already full of le epic bacon narwhal bill Murray guys complaining about not enough bacon in the recipe. God bless reddit.

[@zeritic]

I really really like this guy humble af

[@amumof2347]

I made some sauteed brussel sprouts with mushrooms and green beans in an enameled cast iron pan ... Soooooooooooo delicious!!!!

[@xDOLPHINTV]

Internet Shaquille is the lovechild of Tom Haverford and Ferris Bueller

[@aliadams7916]

This is my first comment after 20 years on KZbin. And i just wanted to appreciate how well, articulate, and creative your content is. Really refreshing to see. Keep it up brother!

[@DarthVince]

KZbin is only 14 years old

[@tai4short]

@@DarthVince 😭😭😭😭

[@drochell7037]

My sister has made me an official Brussels Sprouts fan, thanks to the many creative, artistic and flavorful ways she has prepared them.

[@ElLenadorLA]

I’ve always done them in a pan, they come out crispy and great!

[@ksenia_lupanova]

Bless the stalking-who-knows-what algorithm to show me this video after I googled "How to Brussels sprouts" 2 weeks ago xD I was having exactly same thoughts on how the hell they turned out so bland after the oven and continued with frying them in the pan to get nice fry (but they are never soft this way) Subscribing, like your style bbbbbbbb

[@ABCDoris]

😂😂😂 “government mandated middle step-child” 👏🏽

[@romancandleofthewild]

Finally! Someone else said it! The only reason why people don't like vegetables is cause they don't know how to season or cook them. I always say this and my friends look at me like I'm crazy cause they can't cook lol

[@JNo-sk5mz]

This recipe with fire! Thank you man! Much success to you in all your endeavors.

[@nicholecarter5885]

Step 1: cook half a thing of bacon Step 2: remove bacon from oil Step 3: add sprouts to bacon grease Step 4: stir em every few mins Step 5: eat some bacon Step 6: towards the end (20 mins), make a hole and add minced garlic Step 7: stir once the garlic smells garlicky Step 8: add crumbled bacon and salt and pepper Step 9: eat.

[@Ketutar]

Step 9: remove the sprouts. Step 10: eat. :_D Best brussel sprouts ever.

[@TylerBergeronMusic]

I use the exact same method

[@couchpoet1]

No

[@adammattox894]

Agreed. Try coriander sometime, maybe without garlic I dunno.

[@peterjohnson1727]

That is much tastier! Thank you!

[@RuRaynor]

I like em with garlic and sesame seeds! Pop a little soy sauce and chilli flakes on before you roast them for spicy sprouts!

[@RichardCano]

The way you start to speak to the rhythm of the beat at 0:14 is pretty satisfying.

[@HowToMakeDinner]

I love this. I appreciate your dedication to the crunch!

[@zaidarshad6380]

I feel so important - so loved - when he calls me “brother....”

[@PoeLemic]

Subbed. Helping you get to 17k. THEM BRUSSEL SPROUTS were good !!! I love them. Will have them with many more meals.

[@sarahbolton]

OMG!!!! I am so excited to try this in pan pre heat prep!!!! Thanks dude!

[@benedictsycamore809]

Made sure I revisited this video before I was on sprout duty today. Happy thanksgiving.

[@alternateaccount3898]

This beat makes it sound like you're about to start rapping to it, especially towards the beginning

[@AnneIglesias]

I didn’t grow up with Brussels sprouts, but almost anything involving kids in movies and tv sure liked talking about how “disgusting” they are. So I was really scared to try them when I first got a hold of them in my mid-20s. I sautéed them in butter and a little bacon fat (because what vegetable _doesn’t_ taste good with either of those?) alongside onions until they caramelized and it was super good! I think people hate them so much because they don’t give Brussels the TLC they deserve.

[@ohhaithur090]

Please keep it up with these vids! I just made these for thanksgiving and slayed it. Thanks!

[@rampagegage2259]

I'm so glad I found your channel, so informative and straight to the point. Reminds me of Adam Ragusea

[@GitarristSulan]

"C'mon, I'll give you a brussel sprout" HAHAHAHA LOL!

[@sumitshresth]

2:00 my response when people ask me how can i remain vegetarian for so long and eat veggies everyday

[@wellesradio]

Sumit Shrestha My response is usually a lot ruder. Usually along the lines of “because I grew up knowing what good cooking tastes like and even when I ate meat, I wouldn’t touch the shit you think is food.”

[@KainyStyle]

Same

[@TomJacobW]

Yeah, it’s really not hard at all! Eggs and dairy satiate all my animal-product needs. Meat is delicious, but it would really be a great thing if people recognized that you don’t need meat every single day and especially not in these utterly decadent amounts. Now vegan, that is a different matter altogether…

[@TomJacobW]

⁠@@wellesradio it really is weird how we produce so much absolute garbage meat products just to fill that hunger! Honestly, once a week some nice meat is better than low quality, overprocessed “high in garbage additives to make it look and taste halfway edible” sausages, “pepperoni” pizza etc. every day.

[@anapaulaoliveira4001]

This is actually really well done! Keep up with the good job!

[@Beepbopboop19]

This guy is great. Not trying too hard, simple, still charming. Subscribed✅

[@KristaNCBarril]

“DONT snitch” 😂😂

[@andrewclarke4294]

Caramelize in a cast iron skillet with butter; add salt and pepper; done

[@sontiyo7113]

agreed 40 mins in the oven seems excessive when u can just do this instead

[@JebsonofJeb]

@@French_Canadian_Pea_Soup I burned the shit out of my Brussel sprouts after I forgot them in my air fryer. They still good. Burn or caramelized I will still eat my Brussel sprouts

[@thefirmamentalist9922]

Can’t. Stop. Watching. These!!!

[@goattactics]

That dressing is one of the best things I have tasted, thanks for sharing

[@JustinBaker2567]

You can sautee brusslesprouts, turns out fine.

[@Marixpress2]

And quick

[@Thuazabi]

Sure. But that wasn't the point of the video. Anyone can do "fine". This is aimed at imitating restaurant grade techniques and quality. There's a difference. Whether or not it matters to you is another, irrelevant, matter.

[@zombiikillah]

I would recommend blanching them in salted water until par cooked. Pat dry after straininh, salt pepper olive oil then roast in the oven for 5 minutes or until desired crispness.

[@offbeatkiki]

Hearing you talk about hitting 10k here and knowing you're almost at 100k a year later is really inspiring.

[@xTravisMarx]

I love this guys charisma!

[@gellhorn95]

"And, Daddy, Needs, Eyeballs" holy shit bro just fully laughed out loud. You're hilarious keep up the good work.

[@finalbossoftheinternet6002]

This dude is so attractive, there I said it. Also I love this channel, definitely improved my scrambled eggs and now I can make crepes (dabs)

[@AriaIndy]

This is still my go to Brussel sprout cooking video a year later 🙌🏽🙌🏽

[@Nikiforas]

Love listening to you talk

[@mattif7099]

Steam or blanch them before roasting. The inside will be more tender and it will improve the color

[@Kube_Dog]

Kills all those nasty vitamins too. Good job, dummy.

[@Chemeleon15]

Kube Dog Steaming doesn’t use enough water, and blanching is too short, for vitamins to be extracted.

[@Kube_Dog]

@@Chemeleon15 No. It's the heat. Only a few seconds, and the damage is done. Maybe time and higher heat can do a little more damage, but the primary damage is done fast at below boiling point. And obviously, if you boil or create steam, you're above boiling point. I'm not trying to have a stupid YT argument. I'm just telling you the truth, which you can take or leave.

[@Greenblood60]

​@@Kube_Dog It actually rids the surface of all those nasty organisms ( and dirt ).

[@kennethsubrin4885]

WTF NO

[@Scottlp2]

I asked a resteraunt what they did to make the Brussel sprouts taste so good-the answer was to cook long time with bacon :-)

[@Hiirikettu]

Bacon and Brussels are best buds. Very yummy.

[@luminyam6145]

Congratulations on 10k! Well deserved!

[@Irenie17]

You are my favorite 👏🏼👏🏼👏🏼 Everytime I watch you I learn something and your presence is great!!! I feel like we are friends 🙌🏽

[@psychomaji]

I love you internet Shaquille o neeel you are the light of my youtube sub box

[@yakovgolyadkin]

2:00-2:15: That right there is what I tell all of my friends who are afraid to try a vegetarian or vegan diet. Meat doesn't matter: preparation, seasoning, and sauces matter.

[@fealubryne]

I can't eat entirely vegan/vegetarian because of chronic illness (long story) but my family, including my 8-year-old, only eat meat once or twice a week. Sometimes more on weekends if we go out, but still. It saves us money, it's delicious if you find the right recipes/methods, and I think it's good for my kid to grow up without feeling like meat needs to be served at every meal.

[@larrysmith2638]

Your "meat doesn't matter" statement is stupid. You know why? Eat nothing but plain meat for a week. Then eat nothing but a sauce or a bowl of spices for a week. Then tell me which one is better.

[@yakovgolyadkin]

The sauces and spices, obviously. Have you had plain, unspiced meat? It's fucking awful. Meanwhile a curry or marinara sauce? Fuck yeah, I'll eat that with a spoon. A lot of soups are basically thinner sauces anyway. (Protip, Larry: if you're going to try to propose a "gotcha" hypothetical, make sure it would have the result you intend.) And because it apparently went over your head, let me be more clear: the point wasn't that you can remove the meat and see no change in the dish, the point was that you can *replace* the meat and see effectively no change in the dish.

[@larrysmith2638]

@@yakovgolyadkin Well, we're going to have to agree to disagree. Both of our arguments are based on personal tastes. And I'm not opposed to meatless dishes. I'm not opposed to limiting one's meat consumption to a few times per week. Just opposed to flawed arguments.

[@africantoad]

How can I prepare a meatless ribeye steak that effectively mimics flesh?

[@Chichibu01]

I love your articulations, I’m impressed 😊

[@speakofchic7419]

Who knew that brussle sprouts could ever be bringing me so much liiiiffe. Thank goodness I chose to opt "yes" on that chaise lounge I was so on the fence over & thank my lucky stars I'll have somewhere to swoon. Yes. Swoon. I adore.

[@shirshakbt]

"stop treating them like a government mandated middle child" 🤣🤣🤣dying laughing.. SUBSCRIBED!!!

[@AntoineThisdale]

Blanche 3 minutes in salty water. 3 mins face down in cast-iron pan with duck fat, 2 mins other side. Same result.

[@merlottime1794]

Antoine Thisdale you made my heart skip a beat with this comment. 🥰

[@user-is3ie3wp7s]

I'd actually say you get a better result with blanching. It will bring out the color.

[@Kube_Dog]

Crock pot with gopher fat.

[@robertl.fallin7062]

@@Kube_Dog now your cookin;;

[@Kube_Dog]

I've also cooked them with cat fat in an old washing machine. That's after letting them dry in a shoebox with 1/2 cup of old toenail clippings. That's really the best way, if you're going for gourmet restaurant quality.

[@natedamak]

You changed our sprout life thanks!

[@itsthatguy169]

You’re pretty good dude, hope your channel gets to 100k in 2019

[@TsetsiStoyanova]

This man is seriously attractive

[@thunderboltlightning6010]

I thought he was gay.

[@trashcat3000]

@@thunderboltlightning6010 What does that have to do with him being attractive?

[@thunderboltlightning6010]

​@@trashcat3000 Just a thought, wandering if acting like gay actually contributes to him being attractive to some women.

[@michaelgalvez5870]

not as hot as you...giggidy

[@trashcat3000]

@@thunderboltlightning6010 what do you mean "acting like gay" what do gays act like? He's just telling you how to roast your sprouts.

[@mashka1572]

I am weird because I really like steamed brussels sprouts, I just cook them with a lot of seasonung, and they are fine for me.

[@cinnamon9390]

I just learned so much! This video blew my mind

[@radiantmind8729]

I attempted to roast some brussel sprouts last night, and they turned out ok, but I sure wish I had seen this video beforehand! Daddy, you just got yourself another subscriber!