Text 10295, 78 rader
Skriven 2007-01-09 22:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: instant rice wars 859
=============================
 -=> Dave Sacerdote said to Hap Newsom <=-

 HN> I'm with you on this one Jim....Canned spinach (to me) has an 
 HN> awful metallic "tinny" taste that totally ruins it for me. 
 HN> Frozen is fine and I can do with it...but fresh is by far the 
 HN> best way to have spinach, or chard!

The best way to have chard is as chardonnay. Otherwise, mulch it.

 DS> During the Spinach Scare, it was impossible to find fresh spinach,
 DS> so I fell back on frozen - which I hadn't bought in years because
 DS> fresh is just so available.

Quaestio est. So they now suspect lettuce of contributing to
other E. coli outbreaks; but I don't see hysterical shoppers
refusing to touch lettuce. What's with that.

 DS> I don't buy the little "blocks" of frozen (for purely aesthetic
 DS> reasons, I just hate the way they clunk into the saucepan and take so
 DS> long to heat up and fall apart.)  But the bags of either frozen

The one bad thing I find about the 10-oz blocks is that they
have stringy strings. As far as clunking them into the saucepan,
why not nuke them for a minute or two first?

 DS> whole-leaf or cut-leaf (not chopped) turn out very well.  I use two
 DS> methods, both of which come out pretty good:
 DS> 1. Put the spinach over boiling water in a steamer basket and just let
 DS> it steam until it's heated through. Hard to tell it from cooked
 DS> fresh (unless you like your spinach slightly fibrous and "wilted.")
 DS> 2. Put the spinach in a saucepan with no water at all save what is
 DS> clinging to it in the form of the ice crystals in the bag.  Turn
 DS> the heat on medium-low and drop a big lump of butter into the pan,
 DS> cover, and allow it to gently simmer until all the butter is
 DS> absorbed.  This overcooks the spinach as if you were cooking
 DS> collards, but the butter more than makes up for it, yum yum.

Butter is almost as good as pig fat in atoning for a multitude
of sins.

You know what also works for frozen leaf spinach? Thaw it naturally
and then stir-fry it. It's a little softer than the real thing but okay.

 DS> A good way to make canned spinach edible is to give it to the
 DS> chickens, and then the next day collect the eggs.

Canned spinach has a weird taste; I don't think of it as
metallic, exactly; tastes to me sort of like what I imagine
a compost heap would. But there are those who like it or at
least find it acceptable. Once I found a big can of it in
Carol's cupboard - what the heck? - so I used up all the
spices in the house and made a sort of soggy saag out of it.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Quelites - Spinach with Beans
 Categories: Mexican, Vegetables, Beans, Eggs
   Servings:  6

      3 tb Onion, Chopped
      1 tb Bacon Drippings
  1 1/2 c  Prepared Pinto Beans
      1 tb Chili Seeds
    1/4 ts Salt
  1 1/2 lb Cooked Fresh Spinach
      1    Boiled Egg, Sliced

  Sauté onion in fat and add beans, chili, salt and spinach. Simmer for 10
  minutes. Add egg slices as garnish and serve.  NOTE: Frozen or canned
  spinach may be substituted for the fresh. Quelites is the name for wild
  spinach but since this is difficult to find, fresh spinach has been
  substituted. Source unknown.

MMMMM

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