On Thu 16 Jun 2005 06:57:02p, Bob (this one) wrote in rec.food.cooking:

> modom wrote:
>> On Thu, 16 Jun 2005 15:48:50 -0400, Bob Pastorio >
>> wrote:
>>
>>>http://www.lyricsdownload.com/unknow...the-refrigerat
>>>or-lyrics.html
>>
>> "Don't ya ever wonder what became of all the activists like us
>> Who tried to make a little noise about the war?"
>
> We testified before congress and, later, were elected to various city
> councils...
>
>> OBFood: how would you cook a beef arm steak? D's gonna braise it with
>> onions, mushrooms, and some beef stock.
>
> As good a way as any. Good flavor elements.
>
> I did a huge (home butchered) chuck recently in a clay pot (Romertopf)
> with dried shiitakes, tiny potatoes, lots of whole garlic cloves, small
> green tomatoes and a goodly splash of a big zinfandel. Grand.
>
> Pastorio
>

What's the effect (taste, texture) of green tomatoes in a
roasted/stewed/braised sort of dish? I love them fried, pickled, and in a
green tomato pie, but never considered them as an ingredient like this.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974