Text 6910, 96 rader
Skriven 2006-10-24 21:16:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: STUFF 419  61020
============================
 Hi, Dale,

 GJ> several types all year, and cheaper than canned products, so I don't
 GJ> know why anyone would bother.  The s/markets here do sell canned

 DS> Because they don't know (and don't want to know) how to prepare the
 DS> fresh pumpkin:-}}

 Also, canned pumpkin puree is pretty reliable for not having
 fibrous strands in it. To strain your own mash to prevent
 those showing up in the pumpkin pie would be a pain. I don't
 mind the occasional bit when I am making winter squash as
 a vegetable. (Also, now that we are used to using the canned
 product our recipes are sized to use one can of pumpkin of
 one or two sizes for one or two pies!)

 GJ> potatoes, mushrooms, peas, and a few other vegetables, so I suppose

 DS> I have had canned potatoes, and generally find them not very good.
 DS> Canned (or bottled) mushrooms are good -- but no where near the
 DS> same as fresh ones.  Peas -- also a different vegetable from a can.
 DS> There is one brand that is decent (la Seur?).

 Green Giant's Le Seuer. I also like canned sweet corn,
 but I don't have it much because a 15-ounce can is
 too much for a single meal for one person, and the
 little cans seem pricey to me, and never go on sale.
 As far as peas, maybe it is good that we have the choice
 of canned and frozen that are distinctively different,
 so we can do different things with them (not to mention
 the things we do with dried peas!) I have a salad recipe
 calling for canned peas specifically, and they work well
 for that purpose.

 GJ> someone must buy them.  The only things that I buy in cans are baked
 GJ> beans, and diced tomatoes, which are cheap, ready to use in many

 DS> Definitely baked beans.   Also diced tomatoes -- which tend to have
 DS> better flavor than most of the supermarket fresh tomatoes.

 GJ> dishes, and available the year round.  Peas are better bought frozen.

 DS> I certainly agree that frozen peas are better than canned -- and
 DS> are about the only kind that we use.

 GJ> I have seen frozen spinach, although that, and other greens, are
 GJ> available fresh the year round.

 DS> Frozen spinach is common and good.   We once tried one brand of
 DS> canned collard greens and they were nasty.   We get fresh and cook
 DS> them ourselves.

 I agree about the greens. Fresh and frozen work, but they
 don't seem to can well. Still, I appreciate we can keep
 various things handy in cans or frozen, to use when the
 spirit moves us and the time isn't right to shop for
 fresh at the moment. I am not organized enough to have
 everything I want on hand fresh when a hunger for something
 arises. For a Project cooking, I can shop specifically, but
 having some stuff in the larder in cans or frozen helps with
 on the spot yens.

 That's where canned mushrooms fall for me. I don't use
 a lot of them, but have a few recipes I need them for.
 I try to keep a can or two for when I need them but don't
 have time to shop for the one missing ingredient. At least
 those can be stockpiled in little cans!

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Salmon (or Tuna) and Peas Salad
 Categories: Salads, Fish, Vegetables, Quick
      Yield: 4 Servings

     15 oz Can of salmon OR
     13 oz Canned tuna (2 6.5-oz tins)
     15 oz Canned peas, drained
      2    Or 3 stalks of celery
           Mayonnaise to bind
           Salt to taste, if desired
           Whole crisp lettuce leaves

    Break up the (drained) canned fish in a bowl, add the drained peas,
  slice the celery crosswise fairly thin, but not excessively so, and
  add. Add enough mayonnaise to bind, not enough to make things sloppy.
  Serve in nests of one or two lettuce leaves. Nice with a slice of
  good buttered bread.

  From my Mom, Edith MacDiarmid. Typed for you by Joan MacDiarmid.

MMMMM

 Joan MacDiarmid
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