It's dobtful you'd find it worth it. Only the
most avid Depression history buff would find it
a worthy detour.
Not really something I'd avidly pursue.
Not in my top thousand, but as my committee chair
Lee was enthusiastic about it (his lifestyle of not
working a day in his life and instead poking his nose
into all sorts of charitable volunteer stuff is funded
by the inheritance from Huey Long's pet architect), and
Jan Glab wanted to see it for other reasons, we went. I
see that the Shipps also visited and got a different
impression of it than mine.
As I do with corn, one of the foods excessive salt
tastes good on; brings out the sweetness. With
rhubarb, it's the salt-sour interplay, similar
to the pickle experience.
I used to salt corn on the cob when I was younger, now I rarely do. If there's a convenient salt shaker on the table, I might, but again, I
might not. Just butter on fresh cooked corn is enough for me.
My current way is to slather with butter and then
lightly sprinkle with KCl. If the butter was unsalted,
I add a bit of regular salt as well.
always cautioned not to eat the leaves tho.
Properly treated, with the canonical boiling in multiple
waters, the leaves would probably become okay. The French,
some of them, anyway, have always eaten the leaves. They
may have got oxalate problems, though.
I'll still take a pass on them.
I've given them a quick taste. Like coarse, sour
spinach - survival food at best.
Nothing I need to be overly concerned about at this point. (G)
As things are, we won't starve.
Manale's oyster pan roast
categories: New Orleans, main, shellfish
Servings: 12
6 bn scallions, chopped fine
1 bn parsley, chopped
1/2 lb margarine
3 Tb flour
oyster liquor
s, p tt
72 oysters, shucked, plus their strained liquor
bread crumbs
Saute scallions and parsley in margarine, stir in
flour, and blend in oyster liquor and enough water to
make a thick sauce. Season to taste. [Poach] oysters
in sauce until edges curl. Pour into individual gratin
dishes and sprinkle with bread crumbs and bake about
20 min at 350F; 1 lb crabmeat may be added to sauce
before baking.
Janice calls scallions "green onions" or "shallots."
M says use at least half butter instead of margarine.
Janice Robert Glab after Pascale's Manale, New Orleans
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