Text 11051, 101 rader
Skriven 2008-07-25 23:30:54 av Carol Shenkenberger (17308.cooks)
  Kommentar till text 10901 av Ruth Haffly (1:396/45.28)
Ärende: Feet dont fail me now!                                   [1]
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 >  > All in the interest of good eating.
 > 
 >  CS> (grin, watching alot of Alton Brown perchance?)
 > 
 > Yes, we do.

Me too.  That one has actually enhanced my cookery in a few spots.  Don's not
as fond of him except in the Iron Chef role, but he's watched several of the
issues with glee.

 >  >  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)

I thought so from past posts.  Others here may not, or they havent the same
cholestrol needs to make such appealing.

 >  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.

I dont even buy the stuff often.  I think last time was in Japan?  Pretty
sure have not bought any here.

 >  >  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 whe
 > 
 >  > 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?

Might be!  Even Jim's area has it pretty pricy but it would be nice to try it
just once.

 >  > 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.

I never rinse rice.  Then again, I use a different type normally.

 >  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.

Definately not.  Nice lady but i kept expecting her to keel over from that
habit.  In her defense she came from New Orleans and thats a normal thing
there to have to bug spray the food cabinets.

 >  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).

True and thats what I opted for as well.  Had i had a floor keeper, I'd have
used it for pots and pans and appliances probably.  Stuff I didnt need too
often.

 >  >  CS> I am now officially indunuated with tomatoes.  Cropping 5-6 a day.

I froze about 3/4 gallon of them whole just yesterday.  Should be fine for
making sauce of.  It wasnt quite enough yet to make a go and had to cast out
a few that were starting to go bad.
                xxcarol
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