http://www.platinumchef.com/2006/09/04/garlic-peapod-stems/ Delightful (and Disastrous) Culinary Experiments! Wed, 08 Sep 2010 01:32:00 +0000 http://wordpress.org/?v=2.5.1 http://www.platinumchef.com/2006/09/04/garlic-peapod-stems/#comment-8 tommy Fri, 13 Oct 2006 15:47:12 +0000 http://foodie.mosesting.com/?p=24#comment-8 make sure you pluck off the tough ends of the stems otherwise you'll be chewing alot more than you need to make sure you pluck off the tough ends of the stems otherwise you’ll be chewing alot more than you need to

]]> http://www.platinumchef.com/2006/09/04/garlic-peapod-stems/#comment-7 supsupmo Sat, 23 Sep 2006 05:51:17 +0000 http://foodie.mosesting.com/?p=24#comment-7 Instead of using extra virgin olive oil, tranditional Chinese cooking calls for oil types with higher burning temperatures like peanut or canola oil. Instead of using extra virgin olive oil, tranditional Chinese cooking calls for oil types with higher burning temperatures like peanut or canola oil.

]]> http://www.platinumchef.com/2006/09/04/garlic-peapod-stems/#comment-6 helenk Thu, 21 Sep 2006 12:20:33 +0000 http://foodie.mosesting.com/?p=24#comment-6 hi mo! i was looking for this recipe and yours popped up first! i was like, "hey, that's mo!!!" :-) hi mo! i was looking for this recipe and yours popped up first! i was like, “hey, that’s mo!!!”

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