In article >,
Dan Abel > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
>
> > > >>"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.
>
> > 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?
>
> The same sense of taste as some other people? I don't buy or cook
> leeks. My wife and daughter love potato-leek soup and make it several
> times a year. I am very happy to eat it, and really like it.
>
> So I just asked my wife. She doesn't use the green part because it is
> too tough.
>
> I have the same reaction as you do to recipes that call for just using
> the green or white part of green onions. I just ignore that and put
> both in. I've never been unhappy with it or had a complaint.
>
> I like the skins on my potatoes.
>
> I like the stems on my broccoli.

<lol> Since I've had discussions on this list, I've gone back to
purchasing whole Brocolli heads and peeling the tough skin off the
stems. ;-)

I can be taught...

but I still like leek greens.

I've not peeled a spud in years.

Yams tho', that's different.
--
Peace, Om.

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