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This came out about like fried onion skins or very thin layers of onion,
slightly more crisp than caramelized -- very dry and crunchy. MIght serve
for breading or in place of dry chow mein noodles or in mock fried rice,
etc.
What it was was outer leaves of brussells sprouts, fried along with some
portabello mushrooms (in olive oil with toasted cumin seeds).
Skinny
"Skinny" <[email hidden]> wrote in message
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Quoted message said:This came out about like fried onion skins or very thin layers of onion,
slightly more crisp than caramelized -- very dry and crunchy. MIght serve
for breading or in place of dry chow mein noodles or in mock fried rice,
etc.What it was was outer leaves of brussells sprouts, fried along with some
portabello mushrooms (in olive oil with toasted cumin seeds).Skinny
Skinny said:This came out about like fried onion skins or very thin layers of onion,
slightly more crisp than caramelized -- very dry and crunchy. MIght serve
for breading or in place of dry chow mein noodles or in mock fried rice,
etc.What it was was outer leaves of brussells sprouts, fried along with some
portabello mushrooms (in olive oil with toasted cumin seeds).
I love brussell sprouts. You can do the same with leeks or cabbages.
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