I've received an unexpected gift of peashoots. How best to enjoy them?
peashoots
Started by Abbylovi, Apr 09 2012 08:15 PM
2 replies to this topic
#1
Abbylovi
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Posted 09 April 2012 - 08:15 PM
It is better to have beans and bacon in peace than cakes and ale in fear.
#2
mongo_jones
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Posted 09 April 2012 - 08:24 PM
very hot peanut oil + generous heaping of minced garlic + peashoots + salt. stir-fry till shoots are tender. add lashing of sesame oil. serve. you could blanch the peashoots first briefly if you like--the stalks can be a little tough.
purdah nahin jab koi khuda se, bandon se purdah karna kya?
~shaqeel badayuni
if it takes us seven years to prepare for a madness, how long shall it take us to run naked into the marketplace?
~yoruba proverb
facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson
maybe it wasn't the best wording.
~nathan
#3
Suzanne F
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Posted 09 April 2012 - 09:34 PM
What he said. That's how I get them at NY Noodletown and how I cook them at home, and I see not reason to do otherwise.
If the stems/stalks are thick, yes, they can be a bit tough. You can also add a splash of water to the pan and cover it to steam briefly. But if they're very young, not a problem.
If the stems/stalks are thick, yes, they can be a bit tough. You can also add a splash of water to the pan and cover it to steam briefly. But if they're very young, not a problem.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
