Text 1162, 152 rader
Skriven 2008-01-21 21:31:29 av Ruth Haffly (1:396/45.28)
   Kommentar till text 1024 av Carol Shenkenberger (6986.cooks)
Ärende: Food TV                                                  [1]
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Hi Carol,

 >  CS> 'southern few non-sweets' were too normal to me to hit a radar.

 > I suspect the latter is the more likely reason.  You were raised in the
 > south, on southern cooking, which is what  she's trying to teach to the

 CS> Quite possibly.  We'd have noticed the sugar addidtions more than most
 CS> here too since we don't like the taste of sugar all that much.  Sure,
 CS> some is good but a 5 lb bag will last us 3 months easy and only that
 CS> short a time because of Don's morning tea.  It's next largest use is
 CS> in bread making.

Sounds about like our use most of the time. I buy the raw sugar in bulk
now so am not sure of the exact amount per month used.  I did use some
more last summer in jam making and a bit in pre Christmas sweets but
overall, we use very little.  Probably not even 40 pounds the whole time
we were in HI.

 CS> That reminds me.  I need to MM a new one.  It's wonderful!  Found it

 CS> Opps, checked and it was in MM already.  Not sure if I posted it yet
 CS> so will at the bottom of this.  I believe you could use a nice
 CS> alchohol free rum extract for this with good results.

Possible.  I'll have to dig out the vanilla bread recipe I've got around
(somewhere) and post it.


 CS> I'd say if it is a canned soup day (clam chowder, they do it better
 CS> than I can at Progresso) then we might match it with a can of green
 CS> beans and some home made bread.

OTOH, I'd use frozen green beans. (G)


 > And, if the only Paula show you've seen is Paula's Party, I agree that
 > it's not her best side.  She has lots of supporters and detractors here

 CS> That and one cookoff where the secret ingredient was sugar... The
 CS> girls won but I liked what the guys made better.

That was quite a show. (G)


 > in Savannah; a lot of times, the local newspaper will have a negative
 > comment by somebody one day, followed by a host of indignant positive
 > ones or vice versa.

 CS> Hehehe yeah, I could see that happening there.  Kinda like picking on
 CS> a Hari Kojima recipe when I was in Hawaii.  You'd see a ream of
 CS> indignant folks come back on how great his home-style Hawaii food was.

I never saw that with any of the Hawaiian cooks.


 CS>  Thats one regret from Hawaii BTW.  I didnt get more of his books.  I
 CS> have only one and it's very dog-eared.  It was one of my earliest cook
 CS> books.  Not the first, but I doubt I had more than 5 others by then.

I've only got one Sam Choy; should have gotten more but I had quite a
collection of cook books before getting there.


 CS> I remember thinking it wasnt a good buy as it was pretty small and
 CS> didnt have nearly the number of recipes that my other ones had, but
 CS> then I opened it and started browsing and was hooked.

I've done that. (G)

 > They seem to run in the early afternon/early evening time slot, most
 > likely, you are at work.

 CS> Or just not watching TV.  I tend to only watch it in the evening,
 CS> after say 7pm (when the computer becomes Charlotte's until her bedtime
 CS> at 9pm).

 CS> Oh I am such a meamie.  Yes, she has to go to bed at 9pm on
 CS> schoolnights, 9:30pm on other nights.  Occasionally allowed up later

Sounds like what we did with our girls. School started early enough that
9 was a good bed time.


 CS> if there is something really special on (HS Musical was on just 2
 CS> nights ago and we let her stay up til it was over).

Or if we were at church late for choir practice or something of that
sort...........


 CS> It's partly so she isnt tired at school and frankly partly so Don and
 CS> I have some time to ourselves with each other.  She says we are
 CS> archaic and none of her friends have bedtimes <g>.


I'm in your camp. She will be better for it in the long run.

 >  CS> Which ones?  Just curious.  It's gotten so Don swaps channel when

 > I posted a couple of varients on one to Hap yesterday.  I'll dig out the
 > Key Lime pie one that Stev likes so much, and others, and get them up.

 CS> Ok, wouldnt mind looking at a few.  I'm sure she has many other things
 CS> than the few sweets we have seen.  She probably has some pretty good
 CS> pulled pork ones for example.

I'll have to check; I know she uses a lot of chicken.  Did you see the
set of recipes Fred Ball posted the other day?  I saw the show where she
made them the day before.

 > From early November until the end of December, it seemed like there was
 > little but cooking "specials" on the food network--and most of them
 > dealing with sweets.

 CS> Yeah, and oodles of turkey and dressing ones <g>.  Now the new shows
 CS> are cropping up.  Caught an interesting one with a british fellow who
 CS> cooks stuff evidently from his garden.  It was a bit high on the fresh
 CS> chiles for us but otherwise looked like he's got some interesting
 CS> ideas.  Cant recall his name but anyone who starts with a fresh veggie
 CS> and works from there, has my
 CS> attention.

Jamie Oliver; he used to be the Naked Chef. I'm not an early morning
person so haven't caught his show yet.


 CS> ;-)  Well, it was the impression I got, then again I am a bit bonkers
 CS> on the idea of sugar.

We all have our soap boxes. (G)


 CS> The reason why this recipe below languished is it 'looked off' with
 CS> too much sugar to salt ratio and too much sugar overall, but we've
 CS> learned to try any

Live & learn.


>> CONTINUED IN NEXT MESSAGE <<

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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