SC - Another Novice Recipe Challenge
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Tue Aug 5 06:37:57 PDT 1997
Saute briefly, turning from time to time.
Katerine, you and I went for "saute". Why didn't we go for frying? We know
that some recipes from that corpus (like fritours) were fried. Why not
here?
I know that my inclination is to believe that you fry largish chunks of
stuff, and not tiny minced things.....
But now I am starting to wonder... what if we dried and mashed the boiled
beans, mixed with boiled garlic and onions that are minced, and fried them
as balls or fritters?
Tibor
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