"Bob Terwilliger" > wrote in message
b.com...
> George wrote:
>
>> I like the yellow ones split lengthwise fried in butter and also the
>> fry/smush/fry method you mentioned.
>
> I like cutting them into fairly-small dice, frying them in hot oil, and
> serving them alongside scrambled eggs with country ham and an
> apricot-guava sauce. They're also good parboiled and grilled, served with
> feijoada.

Now that you mention it, I'm having trouble thinking of any starch
that wouldn't be good with feijoada. Butter beans, limas, dumplings,
polenta, ...

pavane