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Discussion Starter · #1 ·
I love brussel sprouts! Get em fresh from the farmers market this time of year. However, i despise the process of preparing them, b/c there are just so many little sprouts, i find it quite time consuming to cut the stems off of them, then cut them in half before cooking (or cutting a small X on the bottom of them, for that matter). 

Does anyone have any tips for trimming these bad boys up faster? Is a mandolin the key? Is there another tool out there i haven't heard of? I'm wondering how a restaurant would go about trimming up what must be hundreds of these a day, when it takes me a fair amount of time just to make enough for 2 people.

Any and all tips would be great, thanks! 
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