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Old 05-23-2011, 02:56 PM   #11
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Tex, I plunge them in hot water for a minute before using them so they don't tear while I wrap the fish. I did find it was more of a distinct aroma that is similar to using lotus leaf, and it is SO good.

Bolas, yes he is greek from Lesvos, we are going there next summer yay.. Santorini is probably on our hit list for island hopping, his cousin works at a gorgeous inn we will probably stay at, the name escapes me. I was disappointed upon hearing the beaches are rocky, however only mildly as I am not just going there to be a lazy... hmm, maybe I am??
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Old 05-24-2011, 07:44 AM   #12
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In Hawaii we often used ti leaves for the same purpose. I don't know that either really change the flavor much; I'll agree that it is sweeter than, say, using aluminum foil or corn husks and are much more moist. There are many dishes made using big, sturdy leaves as wrappers.
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Old 05-24-2011, 07:50 AM   #13
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Where do you get banana leaves in Kingston, ON (not to mention lotus leaves)? I might be able to justify a trip to Kingston later this summer just to get the banana and lotus leaves...
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