[Sca-cooks] Adventures in redaction...LONG

[Laura C. Minnick]

At 10:23 AM 4/28/03 -0400, you wrote:
>As an idea for the onion chopping. . .
>
>Try pre-chopping as you were thinking, then place them in a frying
>skillet or cast-iron and simmer them for a while.  You should produce
>the same effect as with boiling, and then you can limit the amount of
>liquid they cook in.  You could also choose to use a wine or some other
>liquid to simmer them in and then reduce it before adding it to the
>tart.
>
>-Gavin

Except I'm pretty sure that they would have said to do so in the original
if that's what they would have intended. The idea here (for me at least) is
to get as close to the original product. Simmering is indeed different from
boiling, and adding wine or stock is a pretty significant departure from
the stated ingredients. It may be yummy, but it would not be the Onion Tart
listed.

'Lainie
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Sometimes Life makes drastic changes without our permission...