Text 12618, 119 rader
Skriven 2008-08-24 01:17:08 av Janis Kracht (1:261/38)
  Kommentar till text 12567 av Carol Shenkenberger (18901.cooks)
Ärende: cooking echo Picnic Fri. night Dinner out on the town?
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QHi Carol!

>> > I just perused the pics. I had no idea some of those were taken!
>>
>> Know what you mean.. someone could have said to me "wake up" LOL ;)

> (we wanted you to catnap!)

ROFL :)  hey, that was Burt catching me with my eyes closed from the flash or
bad timing or whatever :)  I suffer from the same thing I always accused my
kids of.. I don't pay attention to what's going on.. I guess my brain is
working on something else all the time (g)...if someone takes my pic, oh well
<laugh> The 'wake up' call was more to for me to pay more attention to what's
going on :)

>> >> me to make stuffed squid 'on the fly', it's no big deal :)    Alex, my gr
>> >> is a trip.. you know he watches most of the cooking shows and loves to co
>> >> already.. he's the one that told me about Alton-what's-his-name (g) id
>> >> instead of using toothpicks to close stuffed squid, if you turn them insi
>> >> and stuff them, the squid close all by themselves.. and it really does wo
>> >> great for stuffed squid :)
>>
>> > I had not tried that!  All our versions are made with whole ones, preferre
>> > 12 inch body cavity (hard to find stateside but our local place has them)
>> > a 'Don Special'.
>>
>> Yes, this is to stuff the tubes, no matter how you buy them (cleaned or not)
>> When you want to stuff them, if you turn them inside out and _then_ stuff th
>> they will close themselves automatically, no toothpicks needed to close them
>> Alex had to go home this Sunday.. we're missing him bigtime.. :(  He's such
>> neat kid.

> Kinda like the outer skin as it is though.  Might try that one for a
> difference?

Yeah... When you turn a squid shell inside out and stuff the thing, it has to
revert back to it's normal shape.  hahaha I wonder who told Alton.. wouldnt't
it be funny if it was HIS grandson :) Darn kids :)

>> >> though, just so I know what's going on. At least get her tested.
>> >> > Yes, hope all is well.
>>
>> Yes, me too.  I'm hoping it's just more fatty tumors that these labs are pro
>> to.. If it is, then I'll tell him to get rid of them because I think they ar
>> impinging on her throat and lungs.. we'll pay for it somehow.. :)

> The ones along her chest when we were there seemed to not bother her except
> one might have bothered her walking a little.  I didnt note anything in the
> neck area.

That's the thing.. RIGHT after the picnic, maybe 2 or 3 days later we found two
more lumps on the back of her neck... not good.  We were already concerned
about the big one in front (it's gotten larger than it was) but like you say,
the dog doesn't seem to care about it.. She -is- having problems breathing and
eating though.. well she does it but I hear her saying ouch :(  :(

>> >> > Distinctly Japanese I think, so might not be around your area.
>> >> That's true.. but you get suprised around here now and then..
>> > Found it here at last, might be a seasonal import? Was smaller but might b
>> > just fine stuff.
>>
>> Wegmen's get's most of the imported vegetables .. but those asian stores are
>> blessing, for sure ;)

> I was interested in the plaintain leaves.  Might get some here to try out as
> wrappers.

Or grape leaves? they are used a lot in American cooking... a real 'fusion'
haha Isn't Plaintain mexican? I forget :) I read today that if you put a grape
leaf in your cucumber pickles it will make them extra crispy.. I have both, so
now I want to try it :)


>> >> ===Chinese Shrimp stuffed eggplant===
>>
>> > Looks quite fancy!  I just do a basic brish with olive old and some sprink
>> > seasoning.
>>
>> It's not really as involved as it looks.. if you've got the stock around, or
>> just use chicken stock for sauce, it's really just 1-2-3 (g).

> Mine's simple too.  JUst roasted with a little brush of oil and some
> seasonings.  I wash'em and slice long ways then do that and eat the whole
> thing, skin and all.

Oh yeah.. you don't want to skin a japanese eggplant.. it is so tender and
sweet.

>> With regular eggplant, I always make eggplant parmesan... See, the normal
>> eggplant is sooo plain tasting compared to asian. It needs parmesan (g).

> ;-)  Bitter too and you have to skin it.  I'm lazy.

hahahahaha  you can't be lazy if you're Italian Lol  you have to peel the
thing, but it's easier for me than an apple is (laugh)

>> > Were any of the small bell peppers left?  I didnt get to taste one so do n
>> > know if same as the smaller japanese more intense ones.
>> > xxcarol
>>
>> Yes, there were some left ... I don't know what the japanese ones taste like
>> but these were good peppers. trying to remember what I used them in Lol.. th
>> were good though :)  I think anything "home grown" is going to taste good
>> though. Alex and I cleaned them.. I'll have to ask him what we used them for
>> haha

> No worries!  I've got heirlooms here now cropping up.  Nice strong taste vice
> the mostly water big stupormarket sort.
> xxcarol

Aw.... no fair.. ;)  Well glad it working for you.. over here, we seem never to
have the right timing..


Take care,
Janis

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