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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 |
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Attn Doug your veg recipe
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#3
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Attn Doug your veg recipe
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 |
#4
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Attn Doug your veg recipe
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! |
#5
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Attn Doug your veg 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! |
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Attn Doug your veg 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 |
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