[Sca-cooks] parsley stems?

[Mark.S Harris]

Adamantius said:
> Coulis were very big in the 80's ;  ) . You will have seen it figuring
> prominently on those big nouvelle cuisine plates with the teeny portions
> of food on them...
>
> The stuff made at whatever the h**l that chicken place on 85th and
> Lexington is called, appears to me to be pureed, raw, very ripe tomato,
> peeled and seeded, whizzed up in a food processor with perhaps some
> parsley stems, salt and pepper, and just a hit of olive oil to kind of
> hold it all together. It tastes more like fresh tomatoes than a cooked
> sauce would.

Parsley stems? Not parsley leaves?

Sounds like making something of peanut shells instead of the peanuts.
Or using potato skins. Although there is I snack I like of potato
skins, but it probably has as much potato as potato skin in it.

Stefan li Rous
stefan at texas.net