Re: Boiled Green Peanuts

In article <lo7sgpFda6nU3@mid.individual.net>,
leoblaisdell@sbcglobal.net says...

 
On 2024-10-27, jmcquown <j_mcquown@comcast.net> wrote:

On 10/26/2024 5:41 PM, Cindy Hamilton wrote:

On 2024-10-26, Carol <cshenk@virginia-beach.com> wrote:

 

Don loves gravies so making a simple sauce/gravy is fairly common
except one.  I hate hollendaise!  Somehow, it tastes metallic to me.

 
It's probably the lemon juice.
 

That would make sense.  Even a little bit of fresh lemon juice goes a
long way.

 
 
For the first time ever, last night, I used a sprinkle of lemon juice
in water to acidulate some cut-up russets for dumping into a beef stew
later. After light rinsing, I couldn't taste the lemon juice at all, and
I doubt I had to rinse in the first place.
My wife was going to be using the kitchen for biscuits, and I wanted to
get the sous stuff done beforehand. I find oxidized potatoes
unappealing.

  Raw peeled potatoes can be kept in perfect condition,
just  covered in plain cold water. They won't oxidise or
go brown.

  Janet UK