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[Frank Welsh]

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Date: Fri, 07 Nov 97 22:30:08 -0500
From: "Frank Welsh"<fwelsh at primavera.com>
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To: sca-cooks at Ansteorra.ORG
Subject: Re: SC - Leek dish-problem
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In a message dated 97-11-07 11:04:14 EST, you write:

<<  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 are indeed correct. I also leave an inch or two of the green attached. My
advise was meant to assure a more inexperienced cook would not use the leaves
which were not buried with earth during the leeching process as the leek was
growing . Oftentimes you can tell by carefully inspecting the leek where the
soil line ends and the part exposed to light begins. 

Because of shading and other factors such as less light exposure and cooler
temperatures at the base of the plant the first couple of inches can and
should be used. But as with many other skills in the culinary arts such as
pinching, sqeezing or sniffing to determine ripeness of fruits and
vegetables, only experience and time can guarantee correct judgement.

Ras
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