On 2007-08-21, JoeSpareBedroom > wrote:

> The point, Einstein, is that you saw recipes for boiling things. It works
> when done right.

I see you're getting a bit upset by this discussion and taking it
personal. Not a good sign. Let's back up a bit and clarify. What
"works" when done right? Adding a lot of extra spices to hide the
decrease in flavor?

> I does not subtract flavor.

Yes. It does. No one said you can't do other things to add flavor,
which is what is being done in this case.

> If you can cook a pile of half
> ounce crayfish this way, you can cook ribs this way, and if done right,
> it'll turn out fine.

You can cook anything you like this way. No argument, there. It's
also not the issue. You can add all the spices you want. You can
cook it for very short periods of time to lessen the effect. You can
call it fine or you can call me names. None of these alter the basic
fact that when you cook something in water, flavor will leach out into
the water.

nb