Text 9791, 97 rader
Skriven 2006-12-18 14:06:00 av Ruth Haffly
     Kommentar till en text av Michael Loo
Ärende: marine life 690
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Hi Michael,

 RH> It's the McCulturing of the world, sad to say.

 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.

I will give credit to them for exposing the masses to various cultures.
How many people now know that Italian food is more than just spaghetti
or poorly made lasagne, having watched something like "Everyday Italian"
for example?  My favorites are "Good Eats" and "Iron Chef", both the
original Japanese version and now the American one.  Neither of the IC
shows feature things I would probably make but it's interesting to see
how various cooks handle the secret ingredient cooking "off the cuff".
OTOH, we have tried some of the things Alton Brown has featured on his
"Good Eats".  We probably never would have thought about brining a
turkey had we not seen his show on it last year a couple weeks before
Thanksgiving.  Now brining, combined with smoking is our favored way to
do a bird. Admittedly he's a bit corny at times in his side lessons but
you do learn a lot of the whys and wherefores in them.

 RH> Limas are probably my least favorite legume.  I used to not like chick
 RH> peas but now do eat them from rime to time volutarily.  Found a recipe

 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.

I can take rosemary (or as the girls called it, "pine needles") up to a
point.  I'll use it in some things like beef stew but in moderation and
now more often crushed a bit than just tossed in.  One of our friends in
HI asked me to identify a branch of something she'd been given; I took
one whiff and knew it was rosemary.  She was keeping it in her car as an
air freshener.  But, knowing what it was, she got some more and gave it
to me for my cooking.  I air dried it but enclosed it in a lightweight
cotton bag so I wouldn't have needles all over the place as it dried.

 ML> CRISP ONION ROASTED POTATOES
 ML> 1 envelope Lipton onion or onion mushroom soup mix
 RH> See, even this uses a convenience food that everybody knows the taste
 RH> of.  I'll do the same basic thing but cut up an onion and use a bit of
 RH> fresh ground sea salt & pepper.

 ML> Funny thing is I was recently confronted with an assortment
 ML> of oddities that my brother bought for me to cook, including
 ML> catfish and potatoes, neither my favorite thing to cook or
 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.

I'd eliminate the ramen packet and sub something else.  Every so often
we'll do potatoes instead of rice as our starch but usually baked if
they're the big ones; sometimes I'll bake a sweet one for me and an
Irish one for Steve.  If I'm buying them for other uses, I'll buy the
little red ones.  They're good tossed with bell pepper, onion, salt &
pepper, a bit of garlic and good drizzle of olive oil, then wrapped in a
double layer of heavy duty foil and grilled for about half an hour.
We'll do this if we're grilling something else like chicken, fish or red
meat.

 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

 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

Will it be known as a Rice to the Finish? (G)


 ML> of which, will you two be able to make it? It's a good long
 ML> day's drive - 600 miles - but could be doable.

We're seriously thinking about it, in combination with a trip to NY to
see family we've not seen since before we went to HI.  Reminds me, I've
got to e-mail Dale back about the date he suggested; about a week later
would probably work better for us.  We'd probably do the drive there or
back here, depending on which end of our trip to NY the picnic is, in a
couple of days.  Steve's younger sister is planning a family reunion in
the latter part of July but no firm date has been set for that yet
except most likely July.  Fun part will be figuring out something we can
make in a motel room kitchen or whatever but we will be traveling with
at least a small cooler.

---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

... A truly wise person knows that he knows not.

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