In my opinion, very few vegetables are any good
without fat. Asparagus maybe, but they benefit
mightily from butter. I went on the Internet for a
list of vegetables, and as far as I can tell,
beets, tomatoes, and watercress are the only ones
that would not be markedly improved by fat. I'd
eat asparagus (as above) and corn without if no
butter were available and if they were fresh fresh,
but otherwise, yick.

It helps beets too, and tomatoes need all the help they can get

Nothing helps beets.

unless they're sauce. Nothing helps the raw ones. I tend to go with
sea salt and vinegar for a lot of them. Pickling helps all sorts of
things otherwise not edible.

Perhaps for some. I used to like tart things but
have been increasingly sensitized to them over
the years; and salt is always poison.

Not Yo' Mama's Red Beans And Rice

This one crossed my search, but I picked eggplant for you

instead.

I actually kind of like beans, but they really do
cry out for lard or olive oil.

Hence the pork fat in traditional baked beans.

Hence the pork fat in everything that's good
and beautiful.

I used to like pork chops in French dressing
(the red inauthentic stuff - the real French
generally use vinaigrette to dress their salads,
and not balsamic at that). The brand was Casino.
Catalina (Kraft's replacement in the line when
Casino was discontinued) didn't work as well.

One of my guilty pleasures is baking meats with Lipton Onion Soup
mix.

That's okay though salty. I admit to having eaten
with pleasure the occasional dish made with dried
or even undried soup. But for you -

MMMMM----- Recipe via Meal-Master (tm) v7.04

Title: PICKLED GREEN TOMATOES
Categories: Pickles
Servings: 1

8 Bushel medium size green 1 ts Dill
Tomatoes 2 ts Water
Garlic 1 ts Vinegar
Celery 1 c Salt
Hot Pepper Pepper

Contributed to the echo by: Janice Norman Pickled Green Tomatoes

Pack the tomatoes in quart jars, either whole or cut in half

Combine water, vinegar, salt, dill and cook 5 minutes. Fill jars within
1/2
inch from top and seal.

NOTE: Jars should be hot when you fill with the tomatoes as it assures
the
jars will seal properly.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
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that would not be markedly improved by fat. I'd
eat asparagus (as above) and corn without if no
butter were available and if they were fresh fresh,
but otherwise, yick.

It helps beets too, and tomatoes need all the help they can get

Nothing helps beets.

Sweet and sour sauce does a good job, as does pickling. They also
make good food color.

sea salt and vinegar for a lot of them. Pickling helps all sorts

of

things otherwise not edible.

Perhaps for some. I used to like tart things but
have been increasingly sensitized to them over
the years; and salt is always poison.

You are quite obviously male; for a lot of women tart and salt are
required eating at some times of the month.

I actually kind of like beans, but they really do
cry out for lard or olive oil.

Hence the pork fat in traditional baked beans.

Hence the pork fat in everything that's good
and beautiful.

Or chicken fat. Or olive oil.

Catalina (Kraft's replacement in the line when
Casino was discontinued) didn't work as well.

One of my guilty pleasures is baking meats with Lipton Onion Soup
mix.

That's okay though salty. I admit to having eaten
with pleasure the occasional dish made with dried
or even undried soup. But for you -

It's not for use every day, or even every month, but it does help
cheap cuts of meat to taste like food sometimes.

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