Text 8629, 115 rader
Skriven 2006-12-09 16:00:44 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Mimosae  61031
==========================
-> 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.
-> 
I can't say that I've ever had them.  Greek style lamb yes, but not
sausage.
I'd imagine it's something like Hawaiian sweet bread; the Portuguese
sailors and cowboys brought Portuguese sweet bread with them when they came
out to Hawaii under contract.  They left behind the sweet bread recipe and
slack key guitar.:)

-> 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

Appears here on a semi-regular basis

-> Crawdads
Frozen only, and then you have to look

-> parsnips
-> lentils
-> yellow peas
-> barley

Dirt common - all of them.  The parsnips tend to disappear in the summer,
but the rest are year round.

-> canned bisque (dont ask me why, dunno)

Ocean State usually has some - not that I'd buy the greasy, salty stuff
that passes for canned bisque

-> most sausage types not made in RP
-> Jicama (seasonal happens but very short time)

Sausage of varying types is a staple, and Jicama is around most of the time

-> Real Idaho baking potatoes (happens like Jicama, rare).

Dirt (ahem) common 

-> endive
-> kholrabi
-> American eggplant (the big stuff)
-> American spinach in fresh bundles

All of the above are either always available or mostly available.  

-> 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)

I can get more than I want to think about....  I've even been seeing
Israeli spice mixtures at one store.  They cost enough that I wouldn't buy
them without sampling first.  

-> Breck shampoo
-> Lava soap
-> Calgon and just about every other bath powder and bath oil

No Breck here that I know of, but the others are available in all sorts of
shapes and scents.  Not always Calgon, but close enough.
 
-> 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.  
-> 
Here it depends.  One store that caters to a more affluent clientele
doesn't carry them.  The one for the hoi polloi has them as a staple.

-> -> 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.

Rats!
 
-> RH> Depression Kid thinking, all the way.  
-> 
-> That and plain good cooking sense.
-> 
Well, there is that....
 
-> 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.

Oh yeah - carrot soup.  We used to do a really fussy version from a
Williams Sonoma recipe booklet for Thanksgiving sometimes.  That went into
the blender.
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