Oh pshaw, on Thu 08 Jun 2006 10:04:06p, Mordechai Housman meant to say...

> "Blair P. Houghton" > wrote in message
> ups.com...
>
>> It's my contention that if you oiled, salted, and grilled a wooden
>> spoon, it would make an excellent side dish.
>
> This is interesting to me. Can you please describe the oiling process?
> What sort of oil? How much? Applied how? How much? And whatever else you
> feel is necessary to know about this.
>
> Thanks!
>
> Oh, and by the way, the original poster mentioned lemon juice, but you
> omitted it. Was that on purpose? What are your thoughts on this, please?
>
> Mordechai

Most of what you do is a matter of taste, although oil is an essential in
grilling vegetables and most other items except meat. Again, preference,
but I almost always use olive oil. Flavoring agents such as granulated
garlic, herbs, etc. can always be sprinkled on as desired. A salt more
coarse than the usual granulated salt seems to work better. Lemon juice,
balsamic vinegar, or other flavored vinegars are nice additions but not
essential to the process. The process of oiling can vary with the item
being oiled. Tossing in a plasic bag or a bowl or drizzling directly onto
the items is probably the most common. The oil may also be brushed on.
Bottom line is how do you want it to taste? Use what you like.

--
Wayne Boatwright @¿@¬
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