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<table border=0 cellpadding=0 cellspacing=0 width="95%"><TR><td bgcolor="#000000"><TABLE BORDER=0 cellpadding=4 border=0 cellspacing=1 WIDTH="100%"><TR bgcolor="#2f2f4f"><TD COLSPAN=2><CENTER><FONT SIZE="2" COLOR="#ffff00" FACE="Verdana, Arial">T O P I C     R E V I E W</font></CENTER></TD></TR><TR bgcolor="#dedfdf"><TD valign=top><FONT SIZE="2" FACE="Verdana, Arial">Leo</FONT></TD><TD><FONT SIZE="2" FACE="Verdana, Arial">Are there varieties of grape leaves best used for cooking and serving?...I have never tried straight from the vine leaves...</FONT></TD></TR><TR bgcolor="#f7f7f7"><TD valign=top><FONT SIZE="2" FACE="Verdana, Arial">chefalexander</FONT></TD><TD><FONT SIZE="2" FACE="Verdana, Arial">I often make a stuffed grape leaf using wild concord leaves because they are very common to this area. they work great because of the shape and size. Grape leaves are big in Greek cooking, perhaps a search of those sites might yield answers as to leaf types.<P>------------------<BR>Chef Alexander<BR>Founder: Independent Chefs Federation [URL=http://www.geocities.com/chefsfederation]<BR>www.geocitices.com/chefsfederation<BR>"Trust a Chef who licks his own fingers."--Shakespear</FONT></TD></TR></TABLE></td></tr></table>

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