When I think of Brussels sprouts, I often ? not always, but most of the time ? simultaneously think of bacon. Other cooks do too: One fond restaurant memory is of a side dish of sprouts, broken into individual leaves (no doubt by an eager, non-salaried stagiaire), with each tiny leaf harboring an even tinier cube of fabulous cured, smoked pork belly. Sounds fussy, but it looked and tasted ...

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