What I want to know is this: Who engineered the comeback of brussel sprouts? Did I miss the tweets? Because the humble vegetable of my childhood, grey and waterlogged, has morphed into a supply side challenge.
Was it Mark Bittman and those classy NYT spreads? Some trendy chef in upper New York state, or even here in what was once a comfortably populist ATX (Tex Mex or a steak, anyone?)?
There’s been no humiliating name change (bruss?), as prunes have had to endure (dried plums?). They look the same: little cabbages, hard and round. No labor-saving innovations; still a somewhat tedious process that requires a colander, trimming, cutting, and unless you’re a roaster, a two-step cooking process.
They still, sauces and marinades aside, taste (and smell) like cabbages.
Was there a blog? A reality show (an island, 20-somethings, a case of brussel sprouts and lots of conflict?) Opeds?
Did Dr. Oz endorse them for their digestive qualities? Was it the source-agnostic but ever-purist French?
Where is the marketing team? I want to meet them.