At 04:57 PM 12/5/05 -0500, Jane Viking Swanson wrote: > I even bought a mushroom > brush today (I was in the hardware store and it appeared right in front > of me). Anything to make cooking a little faster is much appreciated!
If it's anything like the brushes I buy, reserve the mushroom brush for removing cornsilk, reserve the cornsilk brush for scrubbing potatoes, reserve the potato brush for removing rust, and buy a horsehair complexion brush for cleaning mushrooms. I just wipe them with a paper towel -- on the rare occasions that I buy them. I like them best in a butter, chicken liver, and mushroom gravy served over rice -- and we are much too fat to eat butter gravy as a main dish. If fresh mushrooms are to be used in a wet dish, I hold them cap up under running water -- even when they are to be used in soup, I try to keep water out of the gills -- and rub them with my bare hands. Then towel dry immediately. As for peeling them -- heavens to murgatroyd! The skins are the best part! -- Joy Beeson http://home.earthlink.net/~joybeeson/ http://home.earthlink.net/~dbeeson594/ROUGHSEW/ROUGH.HTM http://home.earthlink.net/~beeson_n3f/ http://www.timeswrsw.com/craig/cam/ (local weather) west of Fort Wayne, Indiana, U.S.A. where our first serious snow is on the ground -- and I stayed in all through a rare sunny day. To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
