Text 12986, 70 rader
Skriven 2008-08-30 10:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Hello? 843
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 BM> Yes, and with regard to allergies, they seem to be much more prevalent
 BM> these days.

I wonder why that is. Are they more prevalent because of some
deficiency in our lifestyle or damage to our environment, or
are people more aware of them these days?

 > Yet another reason to eat. Hone one's cooking skills!
 BM> Within reason.  I used to be able to cook a meal for a half dozen or
 BM> so with no problem getting everything ready to serve at the same time. 
 BM> Haven't done that in years.

One adapts to one's setting. Generally these days I'm cooking for
one, maybe two; but Tuesday and maybe Wednesday there are half a
dozen mouths to feed, and that shouldn't be much strain (though I
have two very opinionated co-cooks who will get into my way on
Tuesday for a dinner that will be worthy, I hope, of a report here).

 > You'll note that from the bottom of the quoted recipe,
 > the sediment can be used in the same way.
 BM> Yes, but I got the impresssion from its placement at the bottom of the
 BM> recipe that it was a sop for people who couldn't bear to throw all that
 BM> sediment out. 

It's not a main part of the recipe, but frugal cooks will
always do stuff like this. I often take by-products of a
dish and mash them up and use them to boost other dishes.

 BM> I used to use Ac'cent, but I can't truthfully say that I noticed a
 BM> difference in the taste of foods sprinkled with it.

Depends what you mean. The term umami (sometimes referred to as the
"fifth taste") has been bandied about a lot lately. Ac'cent (MSG) is
the concentration (personification, if you will) of umami the way
salt is the concentration of saltiness or sugar is that of sweetness.
If you have a food that is seriously lacking in appeal, chances are
a sprinkle of Ac'cent will in fact perk up the food flavors just as
the advertisements claim. But as far as a taste goes, it is generally
considered not to have much of one of its own.

PICADILLO
cat: stew, Philippines
servings: 2

1 clove garlic, minced
1 Tb oil
1 md onion, thinly sliced
1 md tomato, thinly sliced
1/2 lb ground beef or pork
1 Tb patis (fish sauce)
1 ts salt
ground pepper
1/2 ts sugar
1/2 ts MSG (optional)
5 c water
2 potatoes, peeled and diced

Brown garlic in oil, add onions and tomatoes, saute until
tomatoes are mushy (3-5 min). Add ground beef and saute
until brown. Season with patis, salt, pepper, sugar and MSG.

Add water and bring to a boil. Add potatoes. Cover
and simmer for 20 min. Serve hot. M says check seasoning
when potatoes are almost cooked; correct with patis,
salt, pepper, or sugar.

: http://www.tuns.ca/~armando/pork.html
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