SC - Game meat

[Decker, Terry D.]

LrdRas at aol.com wrote:

> IIRC, someone mention that you used the green portio0ns of the leek also.
> When using leeks you should ONLY use the white portion because use of the
> green portion imparts a decidedly bitter taste. :-)

The pale green portions shouldn't pose too much of a problem. Basically
the tenderer and less fibrous parts of the leek, which include _some_ of
the green, are fine, as long as you don't get too close to the tip,
which is usually dry and tough, as well as bitter. I usually go about an
inch or two beyond the strictly white portion, and have no difficulites
with bitterness. In fact, I usually have people coming into the kitchen
looking for leftovers, generally without success...

You're right, though, since if you don't know how much of the green you
can include, it's safer to use only the white. I've always been
extremely reckless and extremely lucky with things like that. Mostly I
include it to make the color more interesting.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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