Text 10901, 110 rader
Skriven 2008-07-21 15:01:55 av Ruth Haffly (1:396/45.28)
  Kommentar till text 10851 av Carol Shenkenberger (17103.cooks)
Ärende: Feet dont fail me now!                                   [1]
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Hi Carol,

 > All in the interest of good eating.

 CS> (grin, watching alot of Alton Brown perchance?)

Yes, we do.

 >  CS> olive oil and such.  Air popped popcorn for example with a spritz of
 >  CS> olive oil and 'butter buds'.
 CS>  >
 > Sounds like I just missed some good advice and some twits. (G)

 CS> Hehe the twits are gone and you see much of the info here now.  Most
 CS> of my recipes are either low fat, or reduced fat.  Often with tips on
 CS> how to take it down even lower yet still provide that essentail taste
 CS> transport fat does.

 CS> Here's a tip.  Use real butter and if you need more 'oil' match with
 CS> olive oil for most cooking.  It will taste better and you do not need


I do that already. (G)

 CS> as much oil overall this way.  Margarine can be used but is seldom a
 CS> bargin in fats overall.  It's hyped to be, but isnt.  The few that
 CS> are, are per volume mostly water in hydrogenated fats.  Pure butter is
 CS> actually better for you <g>.

Margerine isn't that great for cooking; I use oil or butter.
 >  CS> Hey, it's easy. I swap foods easily now and a good thing finds it's
 >  CS> way fast into my home.  Part and parcel of having moved overseas where

 > Just the moving will do it, doesn't even have to be over seas as we've
 > found out.  CONUS has so many different areas where we have had to adapt
 > our eating.........................mostly for the better.

 CS> Thats true!  I shifted plenty just moving to Texas then California.
 CS> Exposure to new things isnt generally a problem for people here in the
 CS> echo.  They either have been, or they seek it out.  I still wanna try
 CS> arctic char!  Talk about right up my alley!

It  does sound interesting. Steve wants to take a cruise to Alaska;
maybe that will be on the menu?

 > I should, but this place seems to have a fast enough turn over that I've
 > never seen a bug in the store.

 CS> I keep it long enough here that the bugs (if any) would crop up as has
 CS> happened in the past.  If you use it up fast enough, you wont know a
 CS> product had eggs.  Personally, I consider them extra protien and take
 CS> such in stride that i need to freeze stuff for a bit before putting it
 CS> out for use.

I eyeball it as I repackage it, then rinse it before I put it in the
cooker.




 CS> There was one Japan friend I wouldnt eat at.  She had the standard
 CS> (for there) floor joint that you lifted and under it was a keeper
 CS> place for foods.  She had bug problems and sprayed poisions down
 CS> there.  Sure the food was wrapped but 'umm, no...thanks'.  BTW those

I don't think I would want to eat there either.


 CS> floor keepers are pretty neat. Usually about 1ft deep and 3x2ft or so.
 CS>  Most lift up but some slide back. You walk on them when in place.
 CS> Neat concept.  My apartment didnt have them.

It is an interesting idea but I'd rather have a regular pantry (even if
it had to be small).

 >  CS> fatback so I'll add 1/4 cup or so cubed bits to the 5 litre pot.
 > Just enough to enhance the flavors.

 CS> Yes, would be like 1/4 ts a cup serving.  Just enough for flavor
 CS> transport.

It would work for me.



 >  CS> I am now officially indunuated with tomatoes.  Cropping 5-6 a day.
 CS>  >
 > Will Don keep up with picking while you are gone?

 CS> Hopefully!

 >  CS> Mostly we need to position the containers better.  We have them too

 > Make a note of it to remind you for next year.

 CS> I think I'll remember.  That and to get some cages.

I usually write things like that down,  don't trust my longer term
memory any more.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)