Text 13891, 85 rader
Skriven 2008-09-17 15:22:02 av Janis Kracht (1:261/38)
  Kommentar till text 13708 av MICHAEL LOO (1:123/140)
Ärende: fit fat fit 907
=======================
Hi Michael,

> I can tell two kinds of Italian cheese: "I'll try it, let me get
> my pills" and "ugh, no way." The latter encompasses several types:
> blue, goat, and sheep.

What makes me ill (literally) is cheese made from dairy (cow) but I often eat
it anyway... Peccorino, the name given to all cheeses made from sheeps milk is
really the only type I tolerate well.. good thing they're my favorite, like
locatelli. I really can't stand the taste of blue cheese/gorgonzola.

> I have a few food aversions, mostly dairy products and certain
> vegetables of the more offensive sort. Sometimes bones get to me,
> especially since the mouse part incident I described last week.

Yes, yuck - I'd be wary of bones if that happened to me as well... but I do
like sucking on chicken leg bones when the chicken is cooked in  Chicken
Cacciatore haha..

> There was a time when some folks considered me an unnecessarily
> picky eater, mostly in the nongreen veg department (some things that
> cause real disgust among a large part of the population - okra and
> eggplant, for example, I like, perhaps because of their greenness) -
> cauliflower, lima beans, summer squashes (zucchini's greenness being
> only skin deep), turnips, beets. Now I will eat most of these things
> because I've learned how to cook them.


It does make a difference for a lot of them.. but lima beans? I can't imagine
anything making them good haha

> My friend Bill brought me a
> bag of goodies from the farmer's market up in New Hampshire where he
> has a summer place, and I opened it up to find corn, which was fine,
> and beets, which I sort of shuddered at. But I was a good boy and
> have had a large amount of beets in the last couple days. Turned my
> by-products red, which almost made me run for the doctor, but then
> light dawned.

It's the beet greens I love more than the beets. The greens are so much like
spinach, but better for you (least that's what I read somewhere (g)).

> Oh, I tend not to eat raw vegetables. Who knows where they've been,
> and it's hard to serve butter on salad (butterhead lettuce being a
> terrible misnomer).

Lol - both true.. though my guts don't like digesting most raw vegetables ;)
But I do love the lettuce from my garden with tomatoes.. and boy are those
tomatoes from my garden sweet.. I couldn't believe how sweet they were this
year.. not sure what I did right :) :)

>> ==Nellie's Baba Ghanoush (Eggplant Appetizer on Pita Bread)==

> I make this by "ear," and when I don't have

>> 2 tablespoons sesame paste

> I've been known to substitute a few drops of sesame oil, the
> Chinese kind, and a blop of creamy peanut butter. It almost works.

Peanut butter - I can see how that might work..hmm. It's only a few spoonfuls..
If I was desperate I'd probably try grinding tons of sesame seeds with a really
 small amount of sesame oil.. just for the flavor..

===Chicken Cacciatore===
1 chicken, cut up
2 green peppers
1 large onion,  sliced (about a cup) 3 cloves garlic, minced
1/3 cup olive oil
1 32-ounce can Whole Italian peeled tomatoes salt
pepper
basil
1 cup white wine
Heat olive oil in large saucepan and brown the chicken pieces.  Remove the
chicken from the pan.  Saute peppers, onion and garlic.  Add the tomatoes,
breaking them up with a fork.  Season with salt, pepper and basil.  Add the
chicken, and simmer over low heat for 30 minutes. Add the wine and simmer 5
more minutes. Serve with spaghetti and Italian cheese.
===

Take care,
Janis

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