stuffed grape leaves (was Re: SC - rocotti and cottage chease leftovers?
Stapleton, Jeanne
jstaplet at mail.law.du.edu
Wed May 19 09:13:12 PDT 1999
Excerpts from internet.listserv.sca-cooks: 18-May-99 Re: stuffed grape
leaves (w.. by LordVoldai at aol.com
> YES!!! soak the leaves to romove the brine
Oh blah! Don't do that -- the briny taste adds a really nice accent to
the grape leaves.
toodles, margaret
Count me as someone else who would like to remind
everyone that "too salty" is a matter of *personal*
taste. Anything someone says is "too salty" is
likely to have me running to try is, as a bonafide
sodium chloridaholic.
This soaking could explain why i've had some really
bland (and therefore to me inedible) dolmades at
feasts, and really flavorful ones at Greek restau-
rants...
Berengaria
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