RIP that fern
― Laura Lucy Lynn (La Lechera), Wednesday, 21 March 2012 15:55 (twelve years ago) link
Even if you towel dry mushrooms, they still release a ton of water when you cook them.
this is true. Mushroom lovers should look up Julia Child's recipe in which they sweat out then re-gain all waters/oils and result in divine deliciousness.
― she started dancing to that (Finefinemusic), Wednesday, 21 March 2012 16:30 (twelve years ago) link
ste i would say also you could probably do w/ a lil bit more than just a pinch of salt (but then i always say that abt salt)
― just sayin, Wednesday, 21 March 2012 16:45 (twelve years ago) link
salt, pepper, butter. a dash of milk if you want.
and if you can find farm-fresh eggs, they're worth it.
― Peppermint Patty Hearst (VegemiteGrrl), Wednesday, 21 March 2012 17:22 (twelve years ago) link
ste i would say also you could probably do w/ a lil bit more than just a pinch of salt
^^^ I agree w/this. The 3 foods whose flavors really bloom with generous salting are eggs, potatoes and corn, imo.
― any major prude will tell you (WmC), Wednesday, 21 March 2012 17:27 (twelve years ago) link
otm
― dayo, Wednesday, 21 March 2012 17:29 (twelve years ago) link
i find that it's really easy to over-salt eggs. hard to over-pepper, though.
― just1n3, Wednesday, 21 March 2012 17:32 (twelve years ago) link
when my parents scramble eggs for used in fried rice they oversalt the eggs but don't really salt the rice, I find it's a great balance
― dayo, Wednesday, 21 March 2012 17:32 (twelve years ago) link
(and i love salty food)
― just1n3, Wednesday, 21 March 2012 17:35 (twelve years ago) link