LEEKS!

DWACON said:

Our office was blessed (or cursed) with a TV and we were listening to the
Fox News ALL DAY LONG. Finally, we started flipping channels and saw, on
Oprah, that this French woman made leek soup to cleanse her body. [snip]

And Oprah let her get away with that? She needs to review Mae West
tapes.

I have found that a good soap and a loofa do a lot better cleansing
job.

If you want to make leek and potato soup, or vichyssoise, do it for the
wonderful taste, not for some phony baloney cleansing ritual. -aem

In article <[email hidden]>,

Steve Wertz said:

The Power of Oprah <sigh>. Leeks just went up $.50/ea.

I've never understood the popularity of leeks. They cost a lot of money
and are hard to clean and cut. Then they tell you to throw half away
(or "save for other uses"😉.

--
Dan Abel
[email hidden]
Petaluma, California, USA

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Steve Wertz said:

The Power of Oprah <sigh>. Leeks just went up $.50/ea.

I've never understood the popularity of leeks. They cost a lot of money
and are hard to clean and cut. Then they tell you to throw half away
(or "save for other uses"😉.

Makes great compost. 🙂

Dan Abel said:

In article <[email hidden]>,

Marcella Peek said:

In article <[email hidden]>,

Steve Wertz said:

On Tue, 21 Mar 2006 20:01:31 -0600, Steve Wertz
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

>Given that information:
>http://www.mireilleguiliano.com/leeksoup.htm

Heh. I didn't even look at the recipe before I posted it.
Carefull now folks, it looks complicated. Don't try that at home.

Quoted message said:

Boy, it looks dreary doesn't it? Leek broth for an entire weekend.

"Dreary" is way too nice a description.

Sounds like the prep for a colonoscopy.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Dan Abel said:

In article <[email hidden]>,

Steve Wertz said:

The Power of Oprah <sigh>. Leeks just went up $.50/ea.

I've never understood the popularity of leeks. They cost a lot of
money and are hard to clean and cut. Then they tell you to throw
half away (or "save for other uses"😉.

Wait a minute, aren't you in California? Leeks don't grow around where I
live but I don't consider 50 cents/lb to be expensive. Sure, you don't use
the green part but there's nothing difficult about slicing the white part of
a leek. It's just like slicing up a very large green onion.

Jill

In article <[email hidden]>,

Dan Abel said:

In article <[email hidden]>,

Steve Wertz said:

The Power of Oprah <sigh>. Leeks just went up $.50/ea.

I've never understood the popularity of leeks. They cost a lot of money
and are hard to clean and cut. Then they tell you to throw half away
(or "save for other uses"😉.

You ain't usin' them right...
I use the entire thing minus any dried up stuff.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

jmcquown said:

Dan Abel said:

In article <[email hidden]>,

Steve Wertz said:

The Power of Oprah <sigh>. Leeks just went up $.50/ea.

I've never understood the popularity of leeks. They cost a lot of
money and are hard to clean and cut. Then they tell you to throw
half away (or "save for other uses"😉.

Wait a minute, aren't you in California? Leeks don't grow around where I
live but I don't consider 50 cents/lb to be expensive. Sure, you don't use

US$.50 per pound is pretty cheap. I can't imagine ever finding that
price, though. They are US$1.99 at my local supermarket right now. If
you are referring to Steve's comment above, it wasn't per pound. I
don't think it is even per leek, but rather an *increase* of that amount
per leek.

Quoted message said:

the green part but there's nothing difficult about slicing the white part of
a leek. It's just like slicing up a very large green onion.

Because of the way they are grown, they usually have dirt inside of
them. Before you can slice them, you have to clean out the dirt.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan Abel said:

I've never understood the popularity of leeks. They cost a lot of money

Compared to what? Meat? Fish? They are just more expensive than some
other vegetables.

Quoted message said:

and are hard to clean and cut.

What's so hard? Cut off the root, cut off most of the green part. What
is left is a solid stem. Give it a quick rinse and chop it up... that's
all.

Do you feel the same way about celery, which is very similar to leeks in
this regard?

Quoted message said:

Then they tell you to throw half away
(or "save for other uses"😉.

The green part can be used for stocks. Separate the leaves and give
them a quick rinse. The centre part where sand is sometimes found can
be discarded.

Victor

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dan Abel said:

In article <[email hidden]>,

Steve Wertz said:

The Power of Oprah <sigh>. Leeks just went up $.50/ea.

I've never understood the popularity of leeks. They cost a lot of
money and are hard to clean and cut. Then they tell you to throw
half away (or "save for other uses"😉.

Wait a minute, aren't you in California? Leeks don't grow around where I
live but I don't consider 50 cents/lb to be expensive. Sure, you don't
use
the green part but there's nothing difficult about slicing the white part
of
a leek. It's just like slicing up a very large green onion.

Jill

Living in VA, I've not seen them less than $1.99 a lb. for years.
Dee Dee

Dan Abel said:

In article <[email hidden]>,

jmcquown said:

Dan Abel said:

In article <[email hidden]>,
Steve Wertz <[email hidden]> wrote:

> The Power of Oprah <sigh>. Leeks just went up $.50/ea.

I've never understood the popularity of leeks. They cost a lot of
money and are hard to clean and cut. Then they tell you to throw
half away (or "save for other uses"😉.

Wait a minute, aren't you in California? Leeks don't grow around
where I live but I don't consider 50 cents/lb to be expensive.
Sure, you don't use

US$.50 per pound is pretty cheap. I can't imagine ever finding that
price, though. They are US$1.99 at my local supermarket right now.

EACH?! Yikes! And yet I hear you folks can get get a bunch of asparagus
that price whereas here it just went back up to $2.99 a bunch. (sigh)

Quoted message said:

If
you are referring to Steve's comment above, it wasn't per pound.

I don't refer to Steve W's comments, ever; I killfile him in his every
mutation.

Quoted message said:

Because of the way they are grown, they usually have dirt inside of
them. Before you can slice them, you have to clean out the dirt.

I cut off the unusable green leafy part and then douse the leeks in a
sinkful of water (or a deep pot) and swish them around. I've never really
had a problem.

Jill

In article <[email hidden]>,

jmcquown said:

Dan Abel said:

In article <[email hidden]>,

Quoted message said:

Quoted message said:

US$.50 per pound is pretty cheap. I can't imagine ever finding that
price, though. They are US$1.99 at my local supermarket right now.

EACH?! Yikes! And yet I hear you folks can get get a bunch of asparagus
that price whereas here it just went back up to $2.99 a bunch. (sigh)

Sorry. Per pound. And yes, asparagus gets pretty cheap here sometimes,
and it is usually very good.

--
Dan Abel
[email hidden]
Petaluma, California, USA

On Wed, 22 Mar 2006 12:02:48 -0800, Dan Abel <[email hidden]>

Quoted message said:

I've never understood the popularity of leeks. They cost a lot of money
and are hard to clean and cut. Then they tell you to throw half away
(or "save for other uses"😉.

I don't mind the cleaning part so much, it's the price. Leeks
cost $.80-$1/ea (3 to a bunch for $2.39-$2.99) in every state I've
shopped in the last 2-3 years. As far as I can tell, there
doesn't seem to be "leek season" either.

I think they take longer to grow so they have to charge more.

-sw

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I cut off the unusable green leafy part and then douse the leeks in a
sinkful of water (or a deep pot) and swish them around. I've never really
had a problem.

Okay... I think after dozens of messages... I finally got an answer to my
question. Sort of...

So I don't cook the green part? That's a start...

Any more?

--
Getting hungry...
http://dwacon.blogspot.com

"DWACON" <[email hidden]> wrote in message
news:YxoUf.424$EZ6.330@dukeread12...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I cut off the unusable green leafy part and then douse the leeks in a
sinkful of water (or a deep pot) and swish them around. I've never
really
had a problem.

Okay... I think after dozens of messages... I finally got an answer to my
question. Sort of...

So I don't cook the green part? That's a start...

Any more?

Slice the white part from top to bottom, so you've cut the cylinder in half.
That'll open up more crevices where soil particles hide. Plung the whole
thing into a deep bowl of cold water, and swish it around. Let the stuff sit
in the water for a few minutes so all soil sinks to the bottom. A salad
spinner's handy for this because you can lift the basket out with the leeks
inside, leaving the dirty water in the spinner.

Doug Kanter said:

"DWACON" <[email hidden]> wrote in message
news:YxoUf.424$EZ6.330@dukeread12...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I cut off the unusable green leafy part and then douse the leeks in a
sinkful of water (or a deep pot) and swish them around. I've never
really
had a problem.

Okay... I think after dozens of messages... I finally got an answer to my
question. Sort of...

So I don't cook the green part? That's a start...

Any more?

Slice the white part from top to bottom, so you've cut the cylinder in half.
That'll open up more crevices where soil particles hide. Plung the whole
thing into a deep bowl of cold water, and swish it around. Let the stuff sit
in the water for a few minutes so all soil sinks to the bottom. A salad
spinner's handy for this because you can lift the basket out with the leeks
inside, leaving the dirty water in the spinner.

You can tie the green tops together into a sachet and use them in making
a broth. Simmer for a while and discard.

Pastorio

In article <[email hidden]>,

Bob (this one) said:

Doug Kanter said:

"DWACON" <[email hidden]> wrote in message
news:YxoUf.424$EZ6.330@dukeread12...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

>I cut off the unusable green leafy part and then douse the leeks in a
>sinkful of water (or a deep pot) and swish them around. I've never
>really
>had a problem.

Okay... I think after dozens of messages... I finally got an answer to my
question. Sort of...

So I don't cook the green part? That's a start...

Any more?

Slice the white part from top to bottom, so you've cut the cylinder in
half.
That'll open up more crevices where soil particles hide. Plung the whole
thing into a deep bowl of cold water, and swish it around. Let the stuff
sit
in the water for a few minutes so all soil sinks to the bottom. A salad
spinner's handy for this because you can lift the basket out with the leeks
inside, leaving the dirty water in the spinner.

You can tie the green tops together into a sachet and use them in making
a broth. Simmer for a while and discard.

Pastorio

I don't get this... I trim the bottom off of them, peel/remove any
external leaves that are dried/inedible, trim only the dried or damaged
tips off of the leaves then separate the leek apart as needed to wash
out the dirt.

I then slice the entire thing up in thin slices, INCLUDING the greens
and use in soups or braised recipes, and sometimes a small amount in
stir fry. Granted, I do slice the greens a bit finer than I do the base.

That green part cooks down well and seems to be edible to me?

What am I missing?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bob (this one) said:

Doug Kanter said:

"DWACON" <[email hidden]> wrote in message
news:YxoUf.424$EZ6.330@dukeread12...

>"jmcquown" <[email hidden]> wrote in message
>news:[email hidden]...
>
>
>>I cut off the unusable green leafy part and then douse the leeks in a
>>sinkful of water (or a deep pot) and swish them around. I've never
>>really
>>had a problem.
>
>
>Okay... I think after dozens of messages... I finally got an answer to
>my
>question. Sort of...
>
>So I don't cook the green part? That's a start...
>
>Any more?

Slice the white part from top to bottom, so you've cut the cylinder in
half.
That'll open up more crevices where soil particles hide. Plung the
whole
thing into a deep bowl of cold water, and swish it around. Let the
stuff
sit
in the water for a few minutes so all soil sinks to the bottom. A
salad
spinner's handy for this because you can lift the basket out with the
leeks
inside, leaving the dirty water in the spinner.

You can tie the green tops together into a sachet and use them in making
a broth. Simmer for a while and discard.

Pastorio

I don't get this... I trim the bottom off of them, peel/remove any
external leaves that are dried/inedible, trim only the dried or damaged
tips off of the leaves then separate the leek apart as needed to wash
out the dirt.

I then slice the entire thing up in thin slices, INCLUDING the greens
and use in soups or braised recipes, and sometimes a small amount in
stir fry. Granted, I do slice the greens a bit finer than I do the base.

That green part cooks down well and seems to be edible to me?

What am I missing?

The green tops can be tough. Still good for soup or stock, but you'd want to
strain them out before serving, storing, or using for other recipes. Where
the white meets the green, the green will be more tender. Vegetables don't
come from the Star Trek food synthesis computer - they're not consistent.
Sometimes to have to chew on a piece to see if you can use it for your
purposes.

In article <[email hidden]>,

Doug Kanter said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bob (this one) said:

Doug Kanter wrote:
> "DWACON" <[email hidden]> wrote in message
> news:YxoUf.424$EZ6.330@dukeread12...
>
>>"jmcquown" <[email hidden]> wrote in message
>>news:[email hidden]...
>>
>>
>>>I cut off the unusable green leafy part and then douse the leeks in a
>>>sinkful of water (or a deep pot) and swish them around. I've never
>>>really
>>>had a problem.
>>
>>
>>Okay... I think after dozens of messages... I finally got an answer to
>>my
>>question. Sort of...
>>
>>So I don't cook the green part? That's a start...
>>
>>Any more?
>
>
> Slice the white part from top to bottom, so you've cut the cylinder in
> half.
> That'll open up more crevices where soil particles hide. Plung the
> whole
> thing into a deep bowl of cold water, and swish it around. Let the
> stuff
> sit
> in the water for a few minutes so all soil sinks to the bottom. A
> salad
> spinner's handy for this because you can lift the basket out with the
> leeks
> inside, leaving the dirty water in the spinner.

You can tie the green tops together into a sachet and use them in making
a broth. Simmer for a while and discard.

Pastorio

I don't get this... I trim the bottom off of them, peel/remove any
external leaves that are dried/inedible, trim only the dried or damaged
tips off of the leaves then separate the leek apart as needed to wash
out the dirt.

I then slice the entire thing up in thin slices, INCLUDING the greens
and use in soups or braised recipes, and sometimes a small amount in
stir fry. Granted, I do slice the greens a bit finer than I do the base.

That green part cooks down well and seems to be edible to me?

What am I missing?

The green tops can be tough. Still good for soup or stock, but you'd want to
strain them out before serving, storing, or using for other recipes. Where
the white meets the green, the green will be more tender. Vegetables don't
come from the Star Trek food synthesis computer - they're not consistent.
Sometimes to have to chew on a piece to see if you can use it for your
purposes.

Or maybe I've just never bought a tough leek... ;-)

Granted I don't buy a lot of them, and I'm choosy.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

OmManiPadmeOmelet said:

Quoted message said:

Quoted message said:

>"jmcquown" <[email hidden]> wrote in message
>news:[email hidden]...
>
>
>>I cut off the unusable green leafy part and then douse the leeks in a
>>sinkful of water (or a deep pot) and swish them around. I've never
>>really
>>had a problem.

Quoted message said:

I don't get this... I trim the bottom off of them, peel/remove any
external leaves that are dried/inedible, trim only the dried or damaged
tips off of the leaves then separate the leek apart as needed to wash
out the dirt.

I then slice the entire thing up in thin slices, INCLUDING the greens
and use in soups or braised recipes, and sometimes a small amount in
stir fry. Granted, I do slice the greens a bit finer than I do the base.

That green part cooks down well and seems to be edible to me?

What am I missing?

The same sense of taste as some other people? I don't buy or cook
leeks. My wife and daughter love potato-leek soup and make it several
times a year. I am very happy to eat it, and really like it.

So I just asked my wife. She doesn't use the green part because it is
too tough.

I have the same reaction as you do to recipes that call for just using
the green or white part of green onions. I just ignore that and put
both in. I've never been unhappy with it or had a complaint.

I like the skins on my potatoes.

I like the stems on my broccoli.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Doug Kanter said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bob (this one) said:

Doug Kanter wrote:
> "DWACON" <[email hidden]> wrote in message
> news:YxoUf.424$EZ6.330@dukeread12...
>
>> "jmcquown" <[email hidden]> wrote in message
>> news:[email hidden]...
>>
>>
>>> I cut off the unusable green leafy part and then douse the leeks
>>> in a sinkful of water (or a deep pot) and swish them around.
>>> I've never really
>>> had a problem.
>>
>>
>> Okay... I think after dozens of messages... I finally got an
>> answer to my
>> question. Sort of...
>>
>> So I don't cook the green part? That's a start...
>>
>> Any more?
>
>
> Slice the white part from top to bottom, so you've cut the
> cylinder in half.
> That'll open up more crevices where soil particles hide. Plung the
> whole
> thing into a deep bowl of cold water, and swish it around. Let the
> stuff
> sit
> in the water for a few minutes so all soil sinks to the bottom. A
> salad
> spinner's handy for this because you can lift the basket out with
> the leeks
> inside, leaving the dirty water in the spinner.

You can tie the green tops together into a sachet and use them in
making a broth. Simmer for a while and discard.

Pastorio

I don't get this... I trim the bottom off of them, peel/remove any
external leaves that are dried/inedible, trim only the dried or
damaged tips off of the leaves then separate the leek apart as
needed to wash
out the dirt.

I then slice the entire thing up in thin slices, INCLUDING the greens
and use in soups or braised recipes, and sometimes a small amount in
stir fry. Granted, I do slice the greens a bit finer than I do the
base.

That green part cooks down well and seems to be edible to me?

What am I missing?

The green tops can be tough. Still good for soup or stock, but you'd
want to strain them out before serving, storing, or using for other
recipes. Where the white meets the green, the green will be more
tender. Vegetables don't come from the Star Trek food synthesis
computer - they're not consistent. Sometimes to have to chew on a
piece to see if you can use it for your purposes.

LOL Most of the leeks I've purchased, the majority of the green tops had
the consistency of corn husks.

Jill