Text 11236, 121 rader
Skriven 2007-02-02 09:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: dining w&w/o father 994
===============================
 ML> It's still an odd combo. Would be redeemed by large proportions
 ML> of smoked pork products, though.
 JW> That is a given when I make pea, bean or lentil soups. Or sometimes
 JW> (rarely) lamb if one is feeling Scottishly inclined.

Luckily, I am never Scottishly inclined, culinarywise. Nor,
of course, am I generally leguminously inclined.

 JW> When it was Mr. Letourneau's turn he smiled softly and said
 JW> he supervised the teachers who taught the teachers who taught the
 JW> future teachers. It turns out Mr. Letourneau is Dr. Letourneau and is
 JW> a department head at the U. of Manitoba's Faculty of Education. But he
 JW> said it in a very nice way; he's a very likable chap.

That's sweet. Of course he could have said, oh, I teach teachers, too.

Like my friend mentioned before, who when he was asked what he
was doing one afternoon, said he was going to see his son at a
big national waterskiing competition. No more was said. Next
time, just in the course of conversation, he was asked how his
son did, and he said, oh, he won. So the obvious question: where
did this kid get his talent. Both his parents, I guess. Oh, were
you a waterskiier as well? Oh, yes. Any good? Oh, yes, they say
so - I was national champion from 198x to 198y. So that's how
we found out. There was no sense of "drawing us in" - just came
out in conversation, and we'd known each other for years before
that came up.

 ML> my mother [...] "when I want to go on a trip, I'll do it
 ML> right, first class, by myself." When the logical (to me) time
 ML> for her to do so, it was no go. Ah, well.
 JW> I believe wander lust withers away with age and the appeal of home
 JW> increases. My parents didn't travel much in their later years.

Wasn't that at all. My mother hated traveling as much as my
father loved it. I guess the excitement of being on the last
freighter out of Shanghai before the Japanese took over sort
of soured her forever. My father, on the other hand, was not
happy when I had to cancel our trip to California (I would
be just back from it now, had we gone) owing to his having
completely blocked eustachian tubes, kidney failure, and high
blood sugar. He wanted to go anyway. Now he doesn't want to
live any more and says right out front that he doesn't expect
to make it past 90.

 ML> Further to our conversation about palate fatigue:
 ML> round roast was $1.48/lb, so I got $10 worth
 ML> (then) Brazilian BBQ
 ML> Truly, I must have been a gaucho in a previous life.
 JW> You must have been.

Still craving that beef. There's a food review by I guess
the Sterns of Mueller's or some similar bbq pit that has an
atmospheric description of a cowboy in hat and spurs and a
faraway look as he chowed down on two pounds of roast brisket
for breakfast. But for the grace of God, I could have been
such a one.

 JW> I am eating like you these days. Last Sunday Roslind and I made up a
 JW> huge batch of chili (4 pounds ground beef, 1 pound ground pork), corn
 JW> bread, pots of spicy stewed tomatoes, beans and rice. We split all
 JW> these into two batches and she took her share to Edzo. I've been eating
 JW> chili twice a day in various combinations ever since.

That's about the size batch of chili I make, and I eat it
3 meals a day until it's gone. I don't eat breakfast unless
there's dinner food available.

 JW> I had inadvertently run out of all the kinds of beans one would
 JW> normally prepare to go with chili so rather than go to the store I made
 JW> up a batch of Indian black lentils with lots of cumin. Not traditional
 JW> but it works.

Lentils I prefer to most beans - they taste almost "meaty" in
themselves, but more important, they don't make you fart so much.

Chimichurri Recipe 
cat: Argentine, sauce, bbq
yield: 1 c

1/2 c Olive Oil
1/4 c Red Wine Vinegar
1/4 c Water
1 sm bn flat leaf-parsley; chopped (ca 1/2 c)
1 md onion; finely chopped
2 cloves garlic; finely minced
1/2 red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tb dried oregano
1 Tb paprika
1 ts bay leaf (laurel); very small flakes
1 Tb coarse salt
1 ts ground black pepper
hot chili flakes to taste

OP writes: Here is my personal favorite recipe for chimichurri.
You can mix it all together but I prefer to go through a 3-step
process while preparing the sauce.

Make sure all of the fresh ingredients are well washed and clean
before preparing.

Combine all ingredients except the oil and vinegar and toss well
to make sure that the salt is spread evenly around. Allow to
rest 30 min.

Next add the vinegar and water. Mix well. Allow to rest 30 min.

Finally add the oil and mix well. Make sure that the liquids
cover the rest of the ingredients. If not add equal parts of
oil, water, and vinegar until they are covered at least by 1/4".
Transfer to a non-reactive clean bowl or jar that can be covered.
Make sure to cover well. Place in the refrigerator to allow the
flavors to blend overnight. For better results prepare at least
2 or 3 days ahead of time.

AsadoArgentina.com

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