Text 8611, 100 rader
Skriven 2006-12-09 19:22:23 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8566 av RUTH HANSCHKA (1:123/140)
Ärende: Re: Mimosae  61031
==========================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

-> 
-> Yes, it would be that spelling for the sausage type.  We get more
RH> philipeno 
-> types (think a cross of Spanish and possibly a touch of greek with a
RH> faint 
-> oriental attitude).
-> 
RH> Sounds good to me!  The Spanish influence makes all kinds of sense, bu
RH> Greek is a bit weird.  On the other hand, there have been lots of Gree
RH> sailors all over the place so you never know.  All it would take would
RH> one Greek ships' cook jumping to marry one of the locals and....

LOL!  Naw, something slipped in though.  The greek sausages I have had are a
bit like the ones 'local from the RP'.  I cant say just where or how though as
it's been too long since I've had greek ones.

RH> arent 
-> here, yet we have stuff you dont see.

RH> I've always wondered which things show up and which don't.  There are
RH> things I think of as normal that you'd probably never get.  Bloomfield
RH> a high Jamaican population, and some things everyone here eats get con
RH> looks in northern New Jersey never mind Japan. :)

Humm!  Well, things I havent seen here in ages:
(huge list of cheeses omited but then, you knew that)
Trout
Crawdads
parsnips
lentils
yellow peas
barley
canned bisque (dont ask me why, dunno)
most sausage types not made in RP
Jicama (seasonal happens but very short time)
Real Idaho baking potatoes (happens like Jicama, rare).
endive
kholrabi
American eggplant (the big stuff)
American spinach in fresh bundles
Pasta other than a few types, all semolina or food colored semolina here
Most of the seasoning packs you are used to (we have like, 10 total)
Most of the salad dressings you are used to (we have like 20 total)
Breck shampoo
Lava soap
Calgon and just about every other bath powder and bath oil

Grin, thats just the tip of the iceburg.

-> cut pork shoulder did well.

RH> I've seen those here too, but as often as not it's the whole shoulder.

Oh add whole pork shoulders as a rare to see thing.  

-> Probably have.  Comes to mind now there's also the name 'smelt' and
RH> pretty much
-> the same thing.

RH> Smelts.  Yeppers.  I see those in the fresh fish case fairly often.

That would be the same or close though.  These are a little bigger than the
smelt I recall seeing.

RH>  
-> them and you hear little 'pings' as they hit the sides of the ship if
RH> you are 
-> low enough down and along the exterior bulkheads.  Now and again you may
RH> hear a
-> 
-> bigger 'whump' when the thing that was chasing them gets clumsy <g>.  

RH> Too bad no one has fishing tackle handy, or a good net.  Dinner!

Snicker, moving too fast when that happens.

RH>  
-> Hehehe scrap soup we call it but yes, garbage can would be as good of a
RH> name.  
-> It's peelings you'd otherwise toss out (and i do after making a broth of
RH> them).

RH> Depression Kid thinking, all the way.  

That and plain good cooking sense.


RH> My mother uses it to make pesto, because a food processor doesn't chop
RH> finely enough for her.  The last time I remember using one was to make
RH> smoothie for my sister after she had knee surgery ... about seven year
RH> ago.

<On blender usage>.  I use mine a bit more and for soups, but I didnt miss it
too much when I was without for 3 years.
                                       xxcarol

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