Text 15206, 76 rader
Skriven 2007-05-10 20:08:08 av Carol Shenkenberger (3:800/201)
  Kommentar till text 15162 av mark lewis (1:3634/12.0)
Ärende: Re: various 458
=======================
*** Quoting mark lewis from a message to Carol Shenkenberger ***

ml> i just wanted to note that the above means when =I= have it as a side
ml> dish i put one of several vinegars on it... you, on the other hand, ma
ml> prefer butter, sugar, or wasabi sauce ;) O:) 

ml> i use it in several dishes and also steam i
ml> with a white zinfadel wine to use as a bed for fish... i use the juice
ml> from the steaming as a sauce over the fish... good stuff!

 CS> Sounds good although not my specific type.  I never got into 'wine'
 CS> in cooking after a disaster meal from a roomate long ago.  

ml> eeewww... pray tell...

Well, she wanted to try to cook something fancy for us.  This predates me beig
able to do much more than boil water and comes from when my roomates
relegatedme to 'Chief Bottle Washer' as my cooking was so bad, I couldnt make
hamburger helper reliably from a box.

Yes, there was such a time in my life.  I tell ya true. My Mom is a lovely
woman but we used to pray for 1970's TV dinners and I just didnt know more
back then.  Mom raised 3 kids on her own and i'm the least successful of the
bunch if that tells you something about how wonderful she is.  But a cook, she
makes our favorite 'non-cook' look like a 5star chef.

Ok, so I moved out from home and first time i get to cook, they say 'blech' and
'you wash dishes from now on'.  They then treated me to all sorts of things
and let me watch as they made'em (long as I washed the dishes up).  Then along
comes this 'chicken in wine' dish.  It was something new none had tried and we
had a bottle of decent white wine (decent by college student standards,
reasonable cooking wine by most even today, Paul Mason stuff).

I forget what all was in there after all these years except chicken and
something vegetable family (green?) and lots of wine. I think she started with
1 cup wine with 2 lbs bone in chicken.  As it cooked in that, she added moe
wine.  I dunno how much.

What we got was drunk chicken with a very *pronounced* alcohol flavor seeping
hot wine.  It was the singularly most disgusting meal I have ever ben asked to
eat in all my life and i've eaten some pretty odd stuff.

She seemed to think it was 'chic french'. I am sure Ian would have been
horrified at the mere aroma.

Meantime, I snickered and cleaned the dishes and quietly learned what I could
while not being allowed to cook for the group for the next school year.

I didnt start where I am today and am what I think of as a 'better than average
cook' with a few dishes that are 'very good'.  I had this idea once I moved
out from home to 'try something new' and that was a huge assortment as I'd
never even eaten okra or a parsnip before.

Grin, Mom's still a very lovely woman at age 76 and quite spry (more like age
50) but if I go visit, we settled long ago that *I* cook dinner unless she
wants to try yet again to show me how to make her beef stew.  In 27 years of
trying, I still cant make one of that as well as she can. But her's takes 3
days on the stove.

 CS> rare difference is a bread dip.

ml> i suppose this also depends on the type of vinegar available, right? i
ml> no less then 5 different vinegars here pretty much all the time... whi
ml> reminds me that i need to locate a Long John Silvers and get some more
ml> of their vinegar... that's one that i really do like... it is a malt v
ml> but it is different in taste than other malt vinegars...

I use them minimal but have: Rice, white wine, 2 flipeno versions, and
balsalmic.  I guess I match?  I got 5....

The rice got used up with a pot roast.

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)