Text 11704, 192 rader
Skriven 2008-08-08 13:00:14 av Carol Shenkenberger (18011.cooks)
Kommentar till text 11663 av Janis Kracht (1:261/38)
Ärende: cooking echo Picnic Fri. night Dinner out on the town?
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> >> I think all I need to do is to tell Ron that we're having another Fidonet
> >> and he must continue finishing everything LOL Seriously, we're close.. j
>
> > Evil! You are evil!
>
> Lol :) I'm sure he likes doing this stuff (laugh). What he doesn't like is
> when things don't go as planned.. I guess that's pretty universal though :)
True! My sunroom is almost done. Have to trim the carpet now then find
something to suspend a curtin rod from the plywood ceiling. I need about an
18 inch or so drop so my curtins fit.
> > Ah, that area was glommered by food or dishes the whole time i was there.
>
> haha.. that's the truth :) It's still glommered as a matter of fact.. I'm
> trying to decide what should stay on the island and what should be stored
> someplace.. I was talking to Alana the other day about talking to Ron about
Hard to decide. We are discussing just what to move into the sunroom. The
sleeper sofa for sure.
> little addition (bg) that would let the appliances not in use be stored, wit
> 'lift' kind of dohicky to bring them up to the level of the top of the
> counter. I've seen this thing for sewing machines so I figured there must b
> something like that for other small appliances. Haven't mentioned it to Ron
> yet.. figured he deserved a break (bg).
Humm! Interesting idea! Not sure where you'd put it though unless you
finish removing the old kitchen cabinets by the bay window. Thats alot of
space just begging to be used for better storage, but something trimmer to
the wall would be my guess. Consider this idea?
2 longish about height of island and 20 inshes or so deep, line the wall with
outlets for appliances, use a sort of choppingblock top or tile it like the
island. Center under the window, drop down to a comfortable sitting level
and make a seat with a top to lift for storage of lesser used appliances.
Now for the lifting thingie, perhaps in the other kitchen where I had my blue
cooler? Has to have room for shelves to pass each other so there might not
be enough space if it's a sort of carosel design but if it's a straight lift
up with some sort of wheel to operate, you'd have enough space?
> >> Glad you drove :)
>
> > Me too. Glad the back held out too!
>
> Definitely! That would not have been fun for ya...
Nope and I was worried it would happen the whole time. Thats why I asked
folks to lift things for me that were awkward shaped (Dale brought in the
vertisserie for me for example and I emptied the crockpot in small batches
with your pyrex larger measure as I was not about to lift that monster full!)
> > Squicked it up on return after getting
> > home but not too bad.
>
> Yeah, sorry to hear about that.. was it just one of those, "turn the wrong w
> things? Ron seems to do that as often as not, but thankfully it hasn't
> happened in a while.
Then, the neck went a bit yesterday. Not too bad but cant turn my head well
just now without some pain. You probably didnt notice my car much but it has
extra large rearview mirrors and side view ones just for this reason. The
dealer installed them for free for me with a perfect color match.
> > Feeling fairly decent in my chair with a hot ricebag
> > and not too bad of the foot tingles.
>
> Ah you get that too.. that's a drag.. Ron gets numbness in his hip when he d
> in his back.. :(
Yup. It's the shooting pains I dont like, but they are random and not too
often this time.
> >> > *WONDERFUL* time for about 650$ including the restraunt meal, gas, and
> >>
> >> Hey so glad you came and it was a good time for you both :)
>
> > Gosh, it was a cheap vacation which sadly matters to us alot now. I got
> > called for work so had to head right back adn couldnt do the smithsonian t
> > with a day layover at Dale's but when I got back they cancelled that. Dar
> > could have done a day there! Oh well. It's an open offer. He seems to k
> > the bus/train route to the area from his place.
>
> The Smithsonian is so neat... I haven't been there in ages :( It's time for
> another visit though, I know they've added some incredible displays, like a
> replica of Julia Child's kitchen.
I am noit that much into the kitchen but the arceology (sp?) section is my
favorite.
> >> > but it'a all GOOD stuff. Not sure of it being grass fed, but filet min
> >> > (sp?) at 3$ a lb works for us and it's really *nice* filet mingnon. Do
> >> > making up 3 of them for dinner just now.
> >>
> >> Sounds yummy :) :) Local farmers around here are really producing great
> >> quality meats we've noticed.
If you check the asian grocery place, you'll see some pretty good looking
frozen seafoods. I really debated the muscles (frozen shelled and
precooked). I was reminding myself though to not glommer the kitchen too
much and let others have their turn showing off <g>.
> > He came by today with seafood but not sure I am going to try that. He's a
> > good honest businessman who seems to be working to get the money to start
> > store. It's not all organic but we dont have the same health concerns.
>
> Sure, makes sense. It's more the 'grass-fed' rather than organic that I see
> to react to, and I know my daughter and her kids do as well. What a differe
> it made for them. I still find the fact that corn-fed beasts make such a
> difference in my daughter's allergies quite amazing. Makes you wonder if it
> had been available early on, if it would have made a big difference for her.
Maybe! Never a way to tell except with her kids I guess.
> make sure there were always lots of 'doggie toys' around. I don't know if i
> only labs, but my guys have always prefered the squeeky type toys - just lou
> enough to drive you nuts haha
Cash too but he likes them to be interactive with us best.
> >> I noticed :) :) The vegetables you left look GREAT - Thanks so much! Th
> >> eggplant especially (g).. I'll be cooking asian all week :)
>
> > I actually make those in a sort of italian/greek way. Brush of olive oil,
> > black pepper, bacos, and parmesan. If regular ones squick you up a bit,
> > check out the asian ones.
>
> I have recipes in some of the chinese and korean cookbooks for asian eggplan
> it's hard to find around here, sadly enough.. Wegman's used to carry it, but
> didn't notice it last time I was there.. perhaps it's seasonal. But now tha
> I've been to the asian store we all went to, I've got another source :) Wha
> great store that was :)
Ok! Oh and had we not been pressed a bit for time, you'd not have peeled me
out of that store in less than 1 hour ;-). It has nooks and crannies filled
with all sorts of lovely stuff. There is a slight gap in that it is almost
all chinese products but thats ok. You mentioned a Korean one as well which
probably has the other stuff I was looking for. Nothing critical, just brand
names I wanted for the soy sauce. The Pearl River was acceptable but not
quite as good as Datu Puti. Having brought my own Datu Puti vinegar (Sukim
Maasim- spiced vinegar with mother), I didnt look over theirs.
On the rundown, the udon noodles (the fresh white ones), will last about 1
month in the fridge. Quality will suffer if frozen but still be acceptable.
I think it had 2 packs in there so you may want to freeze one of them. I
meant to make up a sort of asiatic 'pasta' as a balance to the italian but
forgot. The udon is also called 'alimentary paste' and is supposed to settle
the stomach. It can be stir fried or steamed, or boiled. Bland and filling
in a gentle sort of way.
> > The rice cakes are nice but normal for me other than the shape. In the sm
> > fridge just off the main kitchen is about 3/4 quart dashi.
>
> Yep, saw that too and have been enjoying that :)
>
> > Nuke the dashi and line th bowl with oe of the rice cakes. Pour the dashi
> > there and make a game of if it you can et it while the cake is still crisp
>
> It's great :)
Hehe. At this stage, wrap the tofu if there is any left, in a plastic wrap.
It should keep about 1 more week? This is the Korean version of 'soft' and
that means it's firm tofu by other country standards. JUst chop it up in cake
s and add to the dashi or other things. Firm enough to stir-fry fairly well.
The green peppers should be close to the Japanese ones i liked so much. If
so, they will pack a flavor load that is more 'green peppery' than you are
used to but not in any negative way. Expect to adapt recipes to use about
1/3 less for the same flavor effect.
I think we used up the chinese broccoli in the octopus dish but you know what
it looks like now. I was looking for Kangkoon (alt kang kong) but didnt see
it. I noted it got used in 3-4 dishes in little bits over various folks so
you can see it is a very versatile veggie.
Ohh Charlotte is mad. I forgot to tell her the Miso soup was ready... I'll
make her some for breakfast tomorrow.
> >> came up with after Ron and I had Red Snapper Saltimbocca at a little
> >> hole-in-the-wall restaurant in Warwick:
>
> > Nope! Got my fingers in my ears! Nothing tops their Bay scallops! I wont
> > hear of it!
>
> Lol :) :)
Now to find Michael's recipe for that lamb curry!
xxcarol
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