Text 12124, 172 rader
Skriven 2008-08-16 17:57:47 av Carol Shenkenberger (18446.cooks)
Kommentar till text 12032 av Ruth Haffly (1:396/45.28)
Ärende: Feet dont fail me now! [1]
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> CS> Yes, a happy good thing!
>
> OK, I don't really know that much about the Pokeman critters.
No one can compete with the kids on that!
> > you and Charlotte--the picture Dale took of the 2 of us is really nice.
>
> CS> Can you email it to me? Some of us dropped off all our pics with
> CS> Janis so later we can pick up each others.
>
> Janis has a web site set up with the pictures; I don't know if she put
> the viewing access here in Fido or is e-mailing information to those
> interested.
Ok, I'll poke about there later. Just got back from the store. Asian Grocery
was doing the semi-annual deep cleaning. The good is there's huge sales so
they can make room to clean everything (deep cleaning, this is a nice clean
store!). The downside is they were out of some things.
Main take was shrimp and squid (don wanted it for bait! eek! Oh well, he
said we keep 1/2 the shrimp and he's taking all the heads plus one of the
squids).
That BTW was almost a 3rd dish for me to make had I seen big ones at Janis's
local market. My baked squid. Thought you folks might find an asian baked
version with mild greek fusion, to be interesting.
> CS> Ah sorry, she filled on meatballs. She's got a mental block on
> CS> lasagne due to school lunches being her only encounter. I'm sure I
>
> OK, I wa wondering if she was willing to unblock the memory but I guess
> not. I'm glad she enjoyed the meat balls tho. BTW, did I tell you to
Naw, school rulz <g>. She got bumped from cooking class though. We will try
to have her readded first week of school. It depends on when it's open.
Probably conflicted with Honors English? She can catch it a later year at
need. She's taking Spanish (Japanese not open til 11/12th grade evidently).
> cook the noodles only 2/3-3/4 done when you make it? I drain them, then
> spread them on wax paper so I can pick & choose what ones I want in each
> layer.
I wil do so, but now I need to eat up some of the goodies here before
Hurricane season. Kinda went overboard on meats.
> CS> havent made any at all since at best California and when we left
> CS> there, she was still in
> CS> diapers. I probably havent made it since before she was born.
>
> I don't make it that often because it is such a production but have done
> it a bit more frequently than that. (G)
It's more in your cookery style though so thats reasonable. You probably
make it as often as I do a pulled pork or a pulled beef dish?
> CS> Don by the way, though he rarely does it now, can cook a decent
> CS> italian and said he might make some good stuff up for us, including a
> CS> lasagne if I get him the noodles and such. It's not a main theme with
> CS> him as his tastes drifted more asiatic and southern cooking over time
> CS> with a healthy dose of real mexican (not tex-mex).
>
> No surprise there. I cook Italian because Steve likes it so much but I
> do other regional cooking as well. If you or Don do make the lasagne, I
> would suggest using something like an 8x8 or 9x9 pan. That way you
> won't have nearly the left overs. Another idea is to make a couple of
Yes. And at the store today (Asian then a trip to Krogers which is on the
way back) I forgot the noodles. Got a great big bunch of kangkoon though!
They had only 2 and I snapped up the big one ;-) The lady there was laughing
as I was the only round eye there getting some of the selections. She knows
us though. Oh, found Shemnji! They started stocking brown and white so got
one of each. Sasebo rarely had the white. These arent quite as big as I am
used to, but they will be fine. I didnt even bother to look at the price
<g>.
> small pan's worth and put one in the freezer. I got some of the smaller
> rectangular disposable dishes (like what the big lasagne was on) and put
> some in the freezer at my parent's house. That way they have a couple
> of easy do meals. BTW, you can also spread some cheese mix on the
> noodles and roll them up for a different presentation.
I did do a dish not too many years ago, using lasagne noodles rolled with
cheeses, avocado, (darn, Norinji? A type of hairy seaweed thats purple, not
sure of Japanese name and no clue what english would be), tofu, fish paste
(bonefish scraped like you probably saw often in Hawaii), and black roasted
sesame. I'll have to do that again. I cut the pasta to 3rds and brushed
with lite sesame oil (the almost flavorless sort) then baked them (secured
with toothpicks). Comes out a little like a seafood lumpia. A replicated
recipe from restraunt fodder given to me in pantomime when I took one with me
from Gueyemon's to the Tonoo market and my fav set of shop keepers. Didnt
taste quite the same but was just as good.
> > CS> group health needs or were very careful to not make anyone feel bad
> > CS> they couldnt eat something.
>
> > Yes, and that seems to be a hallmark of this group. I had a good laugh
> > over Steve and the durian, especially his comment about almost would
> > rather have more pork than to try it. Then he tried it and really liked
> > it. But, he did make a bit more progress on the pork issue too.
>
> CS> True! I heard the laugh at that comment but I was too busy stuffing
> CS> my face with durian just then to see what he'd said. I can't recall
> CS> if you tried it or liked it.
>
> I tried a bit of it. It's nothing I would go out of my way just to eat
> again but I can say that "yes, I've tried it."
Heheh ok, nominal response. Thats ok! No one likes everything! Like today
we found fresh leechees so I snapped up a few but Charlotte isnt all that
fond of them. Don loves'em.
> CS> The big thing on the pork to him was it was a properly raised animal,
> CS> equal to 'grass fed beef' (though obviously not fed a diet of grass or
> CS> it would have starved since that's not what pigs eat). I got the
> CS> impression from Janis someplace it was raised on organic vegetables.
>
> I'm not sure what the pig was raised on. But, Steve enjoyed it and we
> will probably try to find some organically raised meat around here.
I can probably find it here if I look hard enough. Havent really done so
though when it comes to pork and my one trial of 'free range organically
raised chicken' didnt yield enough taste difference to be worth the price.
> A lot of kids don't care for carbonated drinks. I liked the ones at the
> picnic but I also still like Diet Coke. (G)
I mostly drank water or coffee except the one day I raided the beer stocks
;-)
> > So have you tried cooking any of the brown rice since you got home?
>
> CS> Not yet. I dont want to unseal it until I use up the last of my other
> CS> brown rice (about a month or 2 worth there).
>
> Understood. This is our regular all purpose rice.
I think I havent mentioned there is one other rice I do besides white and now
a bit of brown in the crockpot? Black rice. It goes wonderful in soups and
things and i make it now and again for that. It;s a small grain that
proportionally is a 'medium' grain effect. Not quite the same as wild rice
as it's definately a crop rice.
> > Also, how many of the freezer boxes made it home with you? I know Steve
> > filled one with boiled peanuts for us.
>
> CS> ;-) Most of them, but we offered them up as folks got ready to leave
> CS> so those who could take stuff back, had a carry box of sorts.
>
> Good thing we brought them. Don't worry, I didn't short myself. I've
> got probably close to a couple of dozen more in my freezer, plus a bunch
> that are sauce stained that I kept.
These will find a good home here, with various things.
> > CS> hehe some quart of so are now turning into mulch. Other than that,
> > CS> the garden survived.
> CS> >
> > Good, now you can enjoy the fresh vegetables & put some up for winter.
Don took out the tomatoes to stocks. They finally subsumed tot he ants and
the lack of proper support. Might grow back a bit for a late crop but cant
tell.
> Making all kinds of pickles? What about cucumber kim chee?
Naw, we eat lots of cucumbers here fresh just as they are!
xxcarol
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