[prev] [thread] [next] [lurker] [Date index for 2004/11/2]
On Nov 02, 2004, at 16:25, Jakob Whitfield wrote: > Two brief questions: I like fresh spinach sauteed with garlic. > Unfortunately, I invariably buy too much. Last time I did this I froze > a > bunch of it. Will it go nasty and slimy a la frozen spinach bricks if I > sautee it straight from frozen? No idea. Let us know, though! You could probably defrost it quite quickly by putting it in a bowl and covering with warm water , and then drying it off. I can't imagine that that would do it much harm... > I also recently bought some sausagemeat before realising I didn't know > what I wanted to do with it. It is now sitting in my freezer making me > feel guilty. Any suggestions for anything more interesting than making > sort-of-burgers or adding it to a tomato sauce for pasta? How about making sausages? <gd&rfc> Wouldn't it be a bit fatty for pasta sauce? The only time I use sausagemeat-inna-packet is for stuffing a boned chicken. So maybe it's the ideal excuse to practice your dissection skills? :-) Tom. (Archipelago review not forgotten)
Generated at 12:00 on 04 Nov 2004 by mariachi 0.41