Text 9134, 110 rader
Skriven 2006-12-21 22:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: marine life 718
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 ML> There's that, but there's also the Food Networkization of
 ML> the world, which although less objectionable still tends
 ML> to homogenize culture.
 RH> I will give credit to them for exposing the masses to various
 RH> cultures.

Yup, but I wish they'd get it right more consistently. On
those rare occasions when I watch Food Network, I no longer
jump up and down and throw things at the screen, howling in
indignation, partially because they've gotten better but also
partially because I don't have the energy any more. I think,
though, that Ian would still behave in such a way if he saw
some of those programs. What would be very cool would be to
get a few of us in a room watching, for example, Rachael Ray,
and record our reactions.

 How many people now know that Italian food is more than just
 RH> spaghetti or poorly made lasagne, having watched something like
 RH> "Everyday Italian" for example?  My favorites are "Good Eats" and "Iron
 RH> Chef", both the original Japanese version and now the American one. 

IC irritates me. So the main ingredient is, ta da, potatoes.
So potatoes have to be in every dish. Big old deal if you're
allowed to put foie gras and caviar in your potatoes.

I far prefer the market basket thing, you know, which would
be a fairer competition, okay, here's a bunch of beets, six
scallions, a dozen eggs, a rump roast, and a can of tuna,
go for it. The let's see what we can make out of the sad
ingredients in your fridge thing is also amusing (though were
I visited by such a crew, I'd probably punch the cook out).

 RH> We probably never would have
 RH> thought about brining a turkey had we not seen his show on it last year
 RH> a couple weeks before Thanksgiving.

Pout. Nobody listens to me.

Quoting Michael Loo to Ruth Haffly [who?] on 28 Nov 98:
  Yuh. I brined the turkey and cooked and mashed the
  sweet taters, and Carol Bryant [foreshadowing, I guess]
  made the Brussels sprouts and red onions (recipe from
  Gourmet magazine, either Oct. or Nov. 1997, I don't
  have it) ...

 ML> The funny thing is that I've always been partial to chickpeas.
 ML> I like them with rosemary - either stewed with tomato sauce or
 ML> processed with olive oil and lemon juice. Garlic in both, naturally.
 RH> I can take rosemary (or as the girls called it, "pine needles") up to
 RH> a point.  I'll use it in some things like beef stew but in moderation
 RH> and now more often crushed a bit than just tossed in.

Crushed is good; whole sprigs is good (you take them out
of course); leaves get stuck between your teeth, and the
big sudden rush of pine-like taste can be disconcerting.

 ML> to eat. I ended up rubbing the potatoes (baby Yukons) in
 ML> olive oil and throwing a ramen seasoning packet and some
 ML> garlic powder over them and roasting them. My brother thought
 ML> they were some of the best potatoes he'd ever had. Yuck.
 RH> I'd eliminate the ramen packet and sub something else.

That was the let's see what we can make out of the sad ingredients
in your cupboard phenomenon.

 RH> BTW, if you want, for the picnic rice ratings, I can bring some of the
 RH> rice blend we like.  It's a mix of red, brown, wild and (as I recall),
 RH> green.  Have to see what else is at Brighter Day, our GA version of

If you really like it, and you're there, and you don't go buy
some special for the occasion, that will be great.

 ML> I just enumerated 26 kinds of rice to Dale ... I'm not sure
 ML> we want the event to be remembered as a RiceFest ... speaking
 RH> Will it be known as a Rice to the Finish? (G)

Boo, hiss. It'll be "can't finish the rice."

 RH> We're seriously thinking about it

Hope you can make it, at least stopping by for a meal
en route to NY.

Well. Here's something to toast the holiday season with:

Bourbon and rum punch

Just kidding ...

Iced tea with lemon, mint, and ginger ale
cat: beverage
servings: 12

2 qt strong hot tea
6 lemons; juice of
mint sprigs; to taste, twisted to release oils
1 c sugar
1 qt ginger ale
;mint sprigs for garnish

Mix tea with lemon juice and mint; sweeten with sugar. Chill.

Strain the tea into a large pitcher and add ginger ale.

Serve over ice in tumblers with mint garnish.

Joy of Cooking
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