Text 14987, 49 rader
Skriven 2011-08-28 13:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: flights of unfancy 808
==============================
 ML> In this case, the tastebuds rule. I've had curry frog, and the
 ML> spices overwhelm the frogginess, and you might as well be
 RH> But can a frog taste overly froggy? If that were the case, I'd want to
 RH> have something to cut the excess frogginess.

Overmature meats often strengthen in flavor (mutton vs. lamb
being a notable example). I've never had an overmature frog but
would guess that its (possible, untested) increase in frogginess
could be improved by something like curry.

 ML> If you choose to simplify this way, and it works, fine. I
 RH> Boil it down to the essence and more people will understand it. Wish
 RH> the author of my textbook for this class had done so. (G)

I don't know that that's what we were talking about, but
in the boiling down, a lot of the subtleties get vaporized,
so care must be exercised.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Green Beans Braised with Mint & Potatoes
 Categories: Ethnic, Vegetables, Beans
      Yield: 4 servings

      3 tb Olive oil & margarine, mixed        1 tb Chopped fresh parsley, opt.
      1 c  Tomato juice or sauce               2 md Potatoes; peeled
      1 lb Fresh green beans                        Salt & freshly ground
pepper
           - trimmed, cut                           Chopped fresh mint

  Heat the fat in an enameled pan and mix in the tomato juice or sauce.  Add
  the green beans and parsley to the pan with enough water to almost cover.
  Tuck the potato slices in between, partially cover the pan, and simmer for
  25 minutes, the stir and season with salt, pepper, and 2 tablespoons
  chopped mint.  Cook uncovered until the beans and potatoes are fork tender,
  about 10 more minutes.  If the sauce has not thickened, pour it into a
  small pan, and boil down to one cup, then combine with the beans and
  potatoes in a warm serving bowl.  Sprinkle with a little additional fresh
  mint and serve warm.  Excellent with grilled chops, fish or egg dish, but
  equally good as a main course with cheese.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York. via Karen Mintzias

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