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there is a particular recipe for green beans with butter, fresh ginger, and lemon zest that is absolutely amazing. there is a variation with garlic as well and I haven't tried it but I bet it's good. the key is that the beans are cooked until just tender then plunged into ice water to stop the cooking, then the cooled beans are added to the remaining ingredients right at the end. this means the beans don't keep cooking in residual heat which will make them mealy and soggy. hard to hate a good dressing, or a good mushroom gravy
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Nov 26, 2020 16:25
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| # ¿ Apr 25, 2024 22:39 |
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