at Tue, 30 Nov 2004 15:01:20 GMT in <1101823937.010541.231170
@f14g2000cwb.googlegroups.com>, (Zywicki) wrote :

>A bit of sugar draws the juice from strawberries, making them tender
>and yielding a lovely sauce.
>
>So it does have it's purpose, beyond sweetening.

However, that's only necessary for the harder, out-of-season strawberries,
at least in Washington State. The June season strawberries here don't need
the juice drawn from them, nor any tenderising. Even a slight mashing or
slicing yields tons of juice. And as for tender, these things literally
dissolve in the mouth. You don't have to chew at all - just suck on them
and they instantly collapse. That's part of my point. Adding sugar is a
tactic designed to cope with less-than-first-rate strawberries, but when
the strawberries really are as good as they can be, it's unnecessary in
every way.

at Tue, 30 Nov 2004 17:28:43 GMT in
>,
(Dawn) wrote :

>> Hear Hear! I can't imagine how such an abomination could possibly have
>> been liked by so many people as to have made it Canonical on
>> Thanksgiving.
>
>I would have agreed with you until I made one from scratch one year.
>Fresh green beans, mushrooms, cream.... It really did taste pretty good,
>and I was prepared to hate it.

Undoubtedly that would be an improvement over stuff made from a can, if you
liked that sort of concoction. But it's not just the processed-food-use
that repulses me. The very *concept* of GBC sounds foul to me. Green beans
and cream? Ugh! Green beans and onions? Double Ugh! Cream and onions?
Triple Ugh!

Frankly, to me it sounds like a desperation tactic used by some housewife
as a stopgap measure, trying to use items on hand to cover an unplanned
situation (a planned dish was ruined, company unexpectedly dropped over,
some necessary ingredient for something else wasn't to be had, ran out of
money and needed to feed the family *something*).

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)