Rich Thomas wrote: > The problem is that you are boiling them until they are completely dead, > the nutrients and flavors are gone -- the Suthrun way of cooking like my > mother and grandmothers all did! Best thing for veggies is to steam > them for a few minutes, blanch them in some boiling water for a few > minutes, or saute in some olive oil (and maybe a touch of butter for > some more flavor) with just a bit of salt to punch up the flavor, maybe > some garlic and lemon juice, or pepper or a bit of curry powder, etc. > right at the end. Unless you are making a veg soup, boiling them for so > long really gets you nothing. Plus this process only takes a few > minutes and the veggies taste like they are fresh, and actually have > flavor and crunch and taste! > Crock pots are great for stews and such where you want low and slow and > the flavors to mingle, but I wouldn't do veg in them. Steaming is nice > too because with one pot and a steamer basket you can throw in a piece > of chicken, potatoes, onions, carrots, cabbage, anything else and in a > very short time have a whole dinner ready to go. > BTW anything will taste good "with a lot of butter"!!! > --R
Okay, I'll save the crockpot mostly for fish chowder which is especially good when made with grouper. Know what you mean about the Southern way of cooking which was also popular in the midwest when I was a kid. Everything got boiled or fried in a skillet with lard. Gerry _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
