Text 11385, 106 rader
Skriven 2008-07-30 16:04:27 av Ruth Haffly (1:396/45.28)
  Kommentar till text 11051 av Carol Shenkenberger (17308.cooks)
Ärende: Feet dont fail me now!                                   [1]
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Hi Carol,

grin, watching alot of Alton Brown perchance?)

 > Yes, we do.

 CS> Me too.  That one has actually enhanced my cookery in a few spots.

Same here. At times I have to remind Steve that we don't have to do
everything Alton's way. (G)


 CS> Don's not as fond of him except in the Iron Chef role, but he's
 CS> watched several of the issues with glee.

I'm not as fond ofthat; he tends to use a lot of "stock" lines there,
IMO.

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

It's good to remind folks about easy do basics that are beneficial every
so often.


 >  CS> as much oil overall this way.  Margarine can be used but is seldom a
 >  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> I dont even buy the stuff often.  I think last time was in Japan?

I buy the soft for spreading on bread or whatever but not cooking.


 >  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?

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

Almost one of these "If you have to ask the cost, you can't afford it"
foods. (G)


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

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

I do, just for GP as I've gotten some dirty rice at (not recent) times.
It also get rid of chaff.


 >  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

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

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

I wouldn't spray the cabinets; I'd use a less invasive method of bug
control.  Sprays would bother my asthma too much.

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

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

Sounds more logical to me; pots & pans can be washed fairly easy.

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

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

The rush is on!  You'll be eyeball deep in tomatoes soon.

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


... Not all questions worth asking have answers...

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