On 12/31/10 7:38 AM, Janet Wilder wrote:

> I have made Chinese-style green beans sort of like that. I believe my
> cookbooks calls the method "dry fry" or "dry saute" or "dry cooked"
>

>

This idea crossed my mind.
What is so funny is that it is truly opposite of dry! It has both oil
and water! But the product, for all that, ends up dryish.

This evolution in my cooking, as many changes in cooking in history, I
bet, has to do with circumstance. I like hot, seared, crisp veggies. But
I am aging, and have a molar or two that can sharply protesteth the
crisp part. Additionally, kiddo is still young enough to want his
veggies a wee bit soft. This has been an excellent compromise for us two
frail beings.

And, have you not heard Brown is Beautiful. Where were you in the 60s?

As for being troll, it is better to remain silent and appear a fool than
to open your mouth and remove all doubt.