Attn Doug your veg recipe

Hey!
Don't suppose you could elaborate on your veg recipe with spices...i.e.
what kind of mustard and how does it blacken? Sounds brilliant Also do
you live next door to an Oriental Market ;-)
guess I will have to go to the 'big city' and check it out.


D

On 1/17/06 8:07 AM, in article
, "DestinyintheDark"
wrote:

Hey!
Don't suppose you could elaborate on your veg recipe with spices...i.e.
what kind of mustard and how does it blacken?

I hope this doesn't disappoint you too much, because I am not a chef. It's
ordinary French's yellow mustard.

What I do is pour it (not a large amount, but enough to mix in well) over a
bag of frozen vegetables.

I put this into a non-stick pan with no coating or oil and cover it for
about 15 minutes.

By that time, it has gotten to blacken just a bit, but is not burnt, and the
blackened mustard and slightly crisp vegies taste really good - at least to
me.

Sounds brilliant Also do
you live next door to an Oriental Market ;-)

You can say that. I live in Tokyo.

doug

On Tue, 17 Jan 2006 09:21:08 +0900, Doug Lerner
wrote:




On 1/17/06 8:07 AM, in article
. com, "DestinyintheDark"
wrote:

Hey!
Don't suppose you could elaborate on your veg recipe with spices...i.e.
what kind of mustard and how does it blacken?

I hope this doesn't disappoint you too much, because I am not a chef. It's
ordinary French's yellow mustard.

What I do is pour it (not a large amount, but enough to mix in well) over a
bag of frozen vegetables.

I put this into a non-stick pan with no coating or oil and cover it for
about 15 minutes.

By that time, it has gotten to blacken just a bit, but is not burnt, and the
blackened mustard and slightly crisp vegies taste really good - at least to
me.

Sounds brilliant Also do
you live next door to an Oriental Market ;-)

You can say that. I live in Tokyo.

doug

Cool -- I'll have to try this! I love plain old yellow mustard, and
also most veggies.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

guess you do have access to a lot of unusual foods It is a wonder you
can get a geed supply of French mustard :-)
Thanks for the recipe!

Actually, I looked at the container and it wasn't French's. It was S&B - a
domestic brand. But it is just plain yellow mustard.

The "blackening" effect seems to work best with non-watery vegies, like
roots and green beans and carrots. Less well on something like cauliflower.

doug



On 1/18/06 12:12 PM, in article
, "DestinyintheDark"
wrote:

guess you do have access to a lot of unusual foods It is a wonder you
can get a geed supply of French mustard :-)
Thanks for the recipe!

That'd be really good with Dijon I bet.. and a little bit of soy sauce..

making myself hungry

--
Will~

"... so that's how liberty ends, in a round of applause."

Queen Amidala, The revenge of the Syth.


"Doug Lerner" wrote in message
...



On 1/17/06 8:07 AM, in article
, "DestinyintheDark"
wrote:

Hey!
Don't suppose you could elaborate on your veg recipe with spices...i.e.
what kind of mustard and how does it blacken?

I hope this doesn't disappoint you too much, because I am not a chef. It's
ordinary French's yellow mustard.

What I do is pour it (not a large amount, but enough to mix in well) over
a
bag of frozen vegetables.

I put this into a non-stick pan with no coating or oil and cover it for
about 15 minutes.

By that time, it has gotten to blacken just a bit, but is not burnt, and
the
blackened mustard and slightly crisp vegies taste really good - at least
to
me.

Sounds brilliant Also do
you live next door to an Oriental Market ;-)

You can say that. I live in Tokyo.

doug