[Sca-cooks] Vegetables and are you all still there?

[Dragon]

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.
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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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