Quote:
Originally Posted by DanaC
Please tell me you inform the vegetarian in question :P
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Not at all, that's what I do with my portion of no-fun vegetarian recipe lentil soup to make it something other than insipid verging on nasty. It's easier or at least more common to get a good lentil soup using meat or meat stock. (I'm still on the lookout for really tasty vege-recipe lentil soup, just to see if it's possible. It seems easier with pea soup.)
Other lipids like olive oil also work, but not quite so well.
Reserved bacon fat seems about the best for giving fried eggs their proper flavour, though. That or butter. Veggie oils, IMHO, do better for omelettes. Half pat of butter and half a tablespoon of extra-virgin do quite well for omelettes indeed, and the olive oil helps keep the butter from blacking and smoking.
08-29-2008, 08:29 AM
Hybrid Mode
