{"id":24376,"date":"2019-10-02T05:27:33","date_gmt":"2019-10-02T05:27:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24376"},"modified":"2019-10-02T05:27:33","modified_gmt":"2019-10-02T05:27:33","slug":"mustard-habanada-fried-blowfish-long-beans-tomato-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24376","title":{"rendered":"mustard\/habanada-fried blowfish; long beans, tomato, mint"},"content":{"rendered":"

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We both chose the blowfish<\/a> on our own, without any visual stimulus, and unanimously (Barry by responding to the photo I had sent him of the fish board that day, via Slack), but the vegetable seemed to have invited itself, once I had spotted two bunches of long beans that remained on the farmer’s table at the Greenmarket on Monday.<\/p>\n

Today many of us think that Italians traditionally tend to overcook their vegetables, but author of\u00a0the recipe<\/a> on which I based my preparation of these (very un-Italian beans) has a different take:<\/p>\n

If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking\u2014like these long beans braised in tomatoes, which are best only after you’ve cooked them to death.<\/em><\/p>\n

I can understand the concept, at least in this case.<\/p>\n

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