Welcome to our special weekend show, Sunday Uncensored.

Every week, we produce four uncensored episodes of the Timcast IRL podcast exclusively at

TimCast.com, and we're going to bring you the most important for our weekend show.

If you want to check out more segments just like this, become a member at TimCast.com,

now enjoy the show.

I was just a chef who was explaining to me how to make brussel sprouts properly, as we're

getting the show going.

We're live now in our members only, and it's like you're talking as I'm pulling it up,

and yeah, so we have to blanch the brussel sprouts, and you know, salty hot water, and then

cold water, and then I think we've got to just put a bunch of butter in a pan and fry

them.

Yeah, exactly.

And the thing is, when you blanch them and you cook them in that salted water, it seasons

it all the way through.

It partially cooks it.

It also gets rid of some of the bitterness because the chlorophyll leaches out when you blanch

it like that.

Chlorophyll is bitter.

And then when you actually do cook it, you only need to cook it for a minute or so, and

it's actually tender all the way through as opposed to overcooked on the outside and raw

on the inside.

I was earlier today when we were talking about business plans and like, you know, building

...