-=> Quoting Michael Loo to Jim Weller <=-

 ML> My sister used to julienne kale and stir-fry it in 
 ML> garlic and neutral oil over highest heat for a 
 ML> couple minutes, then, if the kale was old and tough, 
 ML> throw in a tablespoon of water, clap the lid on, and 
 ML> let the pot sit a few minutes ... I use her
 ML> technique mostly, substituting a bit of stock and/or
 ML> wine for the water.

That's a great way to do it if it's not too old and tough. Old kale
must be stewed a reasonably long time. But I'm talking about 20-30
minutes, not six hours. Baby kale is fine raw, in small amounts,
in salads.

 JW> salmonids (lake trout, char, whitefish)

 ML> I prefer them whole when small, otherwise am with you.

We always release small fish so that they can grow into breeding
stock.

 JW> with the truly huge ones released as they are the most prolific
 JW> breeders.

Laws vary from place to place but for lake trout 36-60 cm in length
is the acceptable range for keeping in the minds of  conservation
minded fishermen.

 ML> You know how I feel about dill in general

Yeah I do, but it has a place in my kitchen.

 ML> I prefer tarragon only with very lean white things
 ML> whether fish or poultry

It is most excellent with tomatoes as well. In southern France it is
preferred over basil, which they leave to the Italians. And
Roslind's favourite cole slaw dressing is a tarragon vinaigrette.




Cheers

Jim


... Time flies when you're shirking your duties!

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