[Sca-cooks] Vegetables and are you all still there?
Dragon
dragon at crimson-dragon.com
Mon May 12 10:57:49 PDT 2008
Laura C. Minnick wrote re my comments on armored turnips:
>What kind of cheese was used? I'm not crazy about it made with
>cheddar, but it rocks with fresh parmesan. And were the turnips
>parboiled? That'll pull the bitterness out.
---------------- End original message. ---------------------
The turnips had been cooked until tender, sliced and layered with
Parmesan cheese then baked.
I really did not like it and few people ate all of their servings.
I like Parmesan cheese, I like turnips. I just do not think that they
went together well at all, the textures weren't good together and the
flavors conflicted.
I won't ever make this dish for a feast and if it is present at one I
attend, I'll pass on eating it.
Now the turnips and broth dish posted about earlier, that I would go
for. BTW, one of the most popular ways to cook turnips in Japanese
cuisine is in a broth and when done well is quite tasty.
Dragon
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Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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