Text 16706, 121 rader
Skriven 2008-11-21 14:15:59 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16617 av Carol Shenkenberger (23005.cooks)
Ärende: pie time
================
Hi Carol,

 > I'd safely wager that you are playing with your food.

 CS> Good bet!

It can be fun sometimes. And, since you are an adult now, you can do it
without some one nagging you to stop playing with it and eat it. (G)

 > She used a varient of the German spelling--bier.  The "e" is long. But,
 > it does make for good memories for you having it written that way.  BTW,
 > is Charlotte accepting of her time in Japan memories now?

 CS> Yes, but you get some blank zones.  Some of the things i recall best,
 CS> made little impression on her (or Don for that matter).  Some of them,
 CS> she was just too young to really remember well now.

She was about the age Deborah was (6) when we went over to Germany.
But, Deborah had her sister to help re-enforce some of the memories. The
fact that she is now talking about the time there is good.  You remember
things from the perspective of a working mom that she knew as a child
& Don a stay at home, working part time, dad.  Overall, tho, the time
spent there will become more cherished over the years.  We never got to
go back to Germany, much as we wanted to, which makes me appreciate the
time we did have over there.

 >  CS> I think it can be adapted.  In fact, I'm pretty sure if you would find
 >  CS> an alcohol-free beer like O'Douls acceptable, then that would work. An
 CS>  >
 > I don't know if the alcohol free beer would work; it might have enough
 > of a "hoppy" taste" that I know Steve doesn't like.

 CS> True.  Try it with chicken stock then?  Wont have same mouth feel but
 CS> would still make a good dish.  I'd reduce the fat if just using
 CS> chicken stock without the beer (even o'douls) to cut it.

The one I'll be trying tonight is basically fat free.  I'll do it
without the crab meat; it is only used as a garnish anyway.  I'll
probably post it, with comments, in the next few days.

 > OK, home made beef stock or start with a commercial one and add to it.

 CS> Actually, bone stock (called consomme).  It's a jellied sort of thing
 CS> when at room temp.

I'll be using some commercial stock; not as thick as consomme, but
should taste ptetty good.


 > We got some Swanson's at the commissary to play around with, also some
 > of their chicken.  Hopefully it's fuller bodied than the broth.

 CS> Not by enough for making this authentic but might be workable if you
 CS> adapt a little!

Adaptation is part of the fun of cooking.  I do it with quite a lot of
recipes anyway. (G)

 >  CS> she used anise mostly when her fennel stocks were low?

 > But with a lighter touch.

 CS> Yes.  I remember some long ago wonderful fennel and poppyseed cakes
 CS> she made, drizzled with a thin sweet icing.

That sounds interesting; I don't recall having anything like that.

 > stew with part & put the rest in the freezer.  I've also got a winter
 > squash soup recipe on my fridge (central clearing house) that uses
 > chicken stock & is topped with crab meat (optional).  I've got the
 > chicken stock and enough butternut squash set aside for it but no crab
 > meat; may try it with out.  I clipped the recipe from the newspaper that
 > Steve's folks get, last Thanksgiving.

 CS> Lots of ideas there to play with!

Yes, as noted above, I'll be trying it tonight.

 >  CS> Oh, I saved the hollowed out bread and made a sort of stuffing to go
 >  CS> with the fish tonight, baked separately.
 CS>  >
 > I've been making my own crumbs for years.  It felt odd using commercial
 > ones at Rachel's. They were white, rather fine grained vs my whole
 > wheat, larger ones.

 CS> We've been getting more commecial bread lately as my work hours have
 CS> shifted to leave less time for baking.  Not too much, but I see a loaf
 CS> of 'wonder' on the counter.

Sometimes you just have to give in to the convenience factor.


 >  CS> I've been practicing the uses of an oven again after many years of
 >  CS> almost not using one at all, to the point of having to sometimes dust
 >  CS> it out before firing it up.
 CS>  >
 > Nice to have in this colder weather, isn't it?  I fired up my crock pot
 > this morning with some turkey wings in it.  Seasoned with Gaylord
 > Perry's natural vegetable broth (in powdered form) and a bit of water,
 > it'll be supper tonight with some dressing (can't call it stuffing) and
 > a tossed salad, maybe a vegetable.

 CS> I need to make that pulled turkey again.  Comes out alot like a pulled
 CS> pork BBQ but used turkey legs to make it.  Recipe similar to pulled
 CS> pork ones.                xxcarol


I've got some turkey thighs in the freezer I may try that way.  Either
that or let Steve smoke them when the temps warm up a bit.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)