Text 1225, 70 rader
Skriven 2008-01-23 12:11:46 av hap newsom (1:124/311)
     Kommentar till en text av Ruth Haffly
Ärende: RE: pounds and cookbooks!
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-> 
->  hn> Good that you are doing so well so far!
->  hn> keep it up!
-> 
-> So far, so good--had my first blood check today & quick meet with the
-> doctor tomorrow.
-> 
Hope that the meeting goes well! 

-> -> Yes but I don't tear up as much with them.
-> 
->  hn> I'm pretty lucky I don't usually tear
->  hn> up that much, and I'm pretty fast
->  hn> when I'm cutting up onions so
->  hn> it's over quickly!
-> 
-> You slice & dice like I've seen some of the chefs do on tv?
-> 
I don't do the horizontal slices into the onion like they do
I'm not so picky that all my dice's have to be that uniform.
I halve the onion, lay the flat side down on the cutting
board slice it lengthwise into thin slices then across the
slices to make the dice. it gives some larger dices on the 
edges but for the most part you get a good size for use.
I'm fast, but my knives never seem to "blur" like those 
on TV (grin).

-> -> Which my dad won't pick until the water is on the stove.
-> 
->  hn> That's the best way!
-> 
-> Hard to do unless you grow your own.
-> 
True, but it IS the best way!

-> ->  hn> Fat yes, no carbs to speak of in cream. And if you
-> ->  hn> us fat free half and half you cut most of the fat
-> 
-> -> That would work, especially if a quality one has the same mouth feel.
-> 
->  hn> Nothing is exactly the same but it's
->  hn> close enough that it's not a huge
->  hn> difference and it's not a "bad" difference.
-> 
-> Gotta do what you gotta do.
-> 
-> -> Yes, and looking at some of the older recipes that call for so much of
-> -> it, I will cringe. I did some of that kind of cooking at first but cut
-> -> way back on it early on.
-> 
->  hn> When I first was learning cooking I used whatever amount the
->  hn> recipe called for. I grew up eating a lot of salt
->  hn> and it tasted "right" to me so I didn't worry
->  hn> about it. As I grew older, and learned more
->  hn> and became a bit more "advanced" in my cooking
->  hn> and used recipes more as a guideline than
->  hn> a strict roadmap, I found "less is more". Now
->  hn> I use very little salt in my cooking and though
->  hn> I really enjoy the small amount I use I think it's
->  hn> more effective and better for us as well!
-> 
-> For sure, but some cooks still think they need to add quite a bit to
-> everything.  If other ingredients add enough kick without extra salt, I
-> don't bother adding it.
-> 
Same here, a box of Kosher salt lasts us about 2 years (grin)
Chat with you soon
hap 
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