Text 8955, 106 rader
Skriven 2006-12-17 22:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: instant rice wars
=========================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> I'd rather eat canned potatoes.  Umm, ok not a good pick there
 CS> as I eat them happily at times.

I had them once; they were actually quite tasty, just ridiculously
expensive. Convenient though.

 CS> But if you crack a can of carrots at
 CS> me, I'll squeel worse than a tribble on speed after being stuffed down
 CS> a klingon's shorts. 

I had them once too. They very overcooked, soggy, and tinny tasting.
Never again.

Canned spinach just has to be the worst though. Spinach is way to
delicate to can.

Of course I often use canned beans and tomatoes. Those are items
born to be canned.

 CS> My favorites:  sea eel, octopus, and one with salmon and seaweed.
 CS> Charlotte's :  Shrimp, octopus, roe (big red ones)
 CS> Don' faves  :  Salmon, tuna, sea bass

They are all good, the roe perhaps a bit less than the others, for my
tastes. I was never a big fan of roe, even expensive caviar. I rather
enjoy red and black lumpfish caviar sprinkled over deviled eggs, if
only for the cool colours.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Giardinera
 Categories: Italian, Appetizers, Vegetables, Chilies
      Yield: 3 quarts
 
      1 sm Head cauliflower
      2 md Red peppers
      1 md Yellow pepper
      2    Ribs celery
      3 sm Pickling cucumbers
      1 lb Baby carrots
      3 sm Japanese eggplants
      3 c  White-wine or rice vinegar
  2 1/2 c  Water
      4 tb Sea salt or Kosher salt
      4    Cloves garlic
      2 sm Chile pods
     12    Peppercorns
      8 lg Sprigs fresh dill
           Olive oil to top off
 
  Thoroughly clean and trim the vegetables, removing all blemishes,
  seeds, ribs from inside the peppers, and tough stems. Cut the
  vegetables into uniform sizes: 2 in. pieces, and baby carrots can be
  left whole. Blanch the eggplant for 1 min. in boiling salted water.
  Pack all vegetables snugly into a clean glass jar with a clamp lid. In
  a glass or ceramic bowl, mix the vinegar, water, salt, and seasonings.
  Pour the mixture over the vegetables to completely submerge them. Make
  more pickling liquid if necessary. Top off with a 1/2 in. layer of
  olive oil. Store in a cool pantry for two weeks before eating.
  
  Posted to MM-Recipes Digest by Margo Hobbs Thompson
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Roasted Vegetables
 Categories: Appetizers, Italian, Vegetables, Mushrooms
      Yield: 8 servings
 
      2    Yellow Peppers; Chunked
      2    Red Bell Peppers; Chunked
      2    Green Peppers; Chunked
      3    Zucchini; Sliced Lengthwise
      2 bn Green Onions; Trimmed
      2    Japanese Eggplant; Sliced
     24    Spears Asparagus;
           Whole, trimmed
      1 lb Baby Potatoes; sliced thin
      8 oz Mushrooms; Halved or whole
      1 bn Fresh Rosemary; Chopped
     12 cl Garlic; Chopped
    1/4 c  Extra Virgin olive oil
           Salt and pepper
 
  Preheat oven to 500. Put vegies into open roasting pan.  Toss with
  rosemary, chopped garlic, salt and fresh ground black pepper and just
  enough olive oil to coat. Roast for about 45 minutes, or until crisp
  tender.
  
  Recipe By: Jeffrey Maurer
 
MMMMM

Cheers

Jim, in Yellowknife




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