Serene Vannoy wrote:

> ChattyCathy wrote:
> > http://www.recfoodcooking.com
>
> On the second question, MCINL. Half the time, I don't cook them at
> all, just thaw them under running water and add them to salads. The
> other half of the time, I either add them frozen to something that's
> going to be heated (casserole, curry, soup, etc.) or cook them in a
> tiny bit of water on the stove, then add butter/salt/pepper.

I don't even thaw them for salads. They're so small that they absorb
heat from the other ingredients rapidly and completely thaw by the time
it's served.





Brian

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Day 177 of the "no grouchy usenet posts" project