In article >,
"Bob (this one)" > wrote:

> Doug Kanter wrote:
> > "DWACON" > wrote in message
> > news:YxoUf.424$EZ6.330@dukeread12...
> >
> >>"jmcquown" > wrote in message
> .. .
> >>
> >>
> >>>I cut off the unusable green leafy part and then douse the leeks in a
> >>>sinkful of water (or a deep pot) and swish them around. I've never
> >>>really
> >>>had a problem.
> >>
> >>
> >>Okay... I think after dozens of messages... I finally got an answer to my
> >>question. Sort of...
> >>
> >>So I don't cook the green part? That's a start...
> >>
> >>Any more?
> >
> >
> > Slice the white part from top to bottom, so you've cut the cylinder in
> > half.
> > That'll open up more crevices where soil particles hide. Plung the whole
> > thing into a deep bowl of cold water, and swish it around. Let the stuff
> > sit
> > in the water for a few minutes so all soil sinks to the bottom. A salad
> > spinner's handy for this because you can lift the basket out with the leeks
> > inside, leaving the dirty water in the spinner.
>
> You can tie the green tops together into a sachet and use them in making
> a broth. Simmer for a while and discard.
>
> Pastorio

I don't get this... I trim the bottom off of them, peel/remove any
external leaves that are dried/inedible, trim only the dried or damaged
tips off of the leaves then separate the leek apart as needed to wash
out the dirt.

I then slice the entire thing up in thin slices, INCLUDING the greens
and use in soups or braised recipes, and sometimes a small amount in
stir fry. Granted, I do slice the greens a bit finer than I do the base.

That green part cooks down well and seems to be edible to me?

What am I missing?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson