In article >,
Melba's Jammin' > wrote:

> In article >, Boron Elgar
> > wrote:
>
> > On Thu, 10 Mar 2005 15:47:40 -0600, Melba's Jammin'
> > > wrote:
> >
> > >In article . com>,
> > >"aem" > wrote:
> > >
> > >> Melba's Jammin' wrote:
> > >> > Can I just bake it? Say yes. What time and temp?
> > >> > --
> > >>
> > >> Sure, especially with some tasty topping. 375°F - 400°F, "ten
> > >> minutes per inch" (of thickness) rule.
> > >>
> > >> -aem
> > >
> > >I'm thinking tasty topping is not in my best interest. Thanks.
> >
> > Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
> > paprika. Trust me on this one.
> >
> > Boron
>
> Is shredded carrot going to cook in the time it takes to bake? I'm not
> wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
> top with carrot? This doesn't sound real good, G. I trust you, but. .
> . .

Shredded carrots, being shredded, usually cook pretty fast. I use that
trick in stir fry or if I want chunks of carrots, I nuke them first to
pre-cook them before adding them to the rest. :-) You could try that...

--
K.

Sprout the Mung Bean to reply...

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