Text 19642, 102 rader
Skriven 2009-01-13 22:27:36 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Cooking habits
======================
-=> Quoting Carol Shenkenberger to Nancy Backus on 01-10-09 17:26 <=-

 > Most of mine take 5 minutes or less of my time to put together, no
 > matter how long they cook... and very little of it really gets fancy.

 CS> Thats me often enough.  I mean, you got your regular day cooking, and
 CS> you got the fancy meal. Many of my 15 min prep meals are crockpot sorts
 CS> that wil then cover me for 3 days (not that we'd eat only that for 3
 CS> days but you can see how it drifts down).
 
True... congee tends to be one of my fancy meals... ;)  We had a
crockpot once upon a time, but it didn't get a lot of use after a while,
and I think it gave up, and we never replaced it...  Sometimes I think
it would be useful, but never enough to do anything about it.  :)

 > only got worse the couple of years that I was cooking supper at 10pm to
 > quick feed hubby before he went off to his overnight stocking job at
 > Wegmans (before he got his current day job).  Had a lot of nuke-em meals
 > just because total prep/cook time needed to be under 10 minutes.

 CS> Crockpot heaven (grin).  Keep in mind it was me working those hours so
 CS> I was pretty much feeding me.
 
I was eating with him, so was feeding both of us... the really really
quickie meals were the nights that I had a meeting and had to get home
in time to get him up for work and feed him... I usually got supper on
the table and then woke him up for it...  Yeah, if I'd had the time or
energy earlier in the day, maybe having a crock simmering might have
been helpful...  ;)

 >  > You did something with your cooker and Janis'
 >  > piece of organic pork, too...
 >  CS> No actually, that was i think all Michael Loo who used my vertisserie
 >  CS> and made up the pork.  I did put some potatoes in the top crock though
 >  CS> with some onions, and bok choy (I think).
 > OK, so Michael did the pork part...  you did do the veggies on top
 > part... and then you also boiled up some taro for us to try... and had
 > the durian...  Granted those aren't fancy cooking either... ;)

 CS> Hehe see? I got a reputation of out of 2 (maybe 3) fast things and a
 CS> weird fruit!
 
Your perceptions are obviously coloured by the company you keep... (G) 
As a nominal cook and slightly more than nominal Eat, I was impressed by
the effortlessness of the real cooks on the simpler things... as well as
by their more involved creations... 

 >  CS> ;-)  I aint so fancy.  I even have a recipe out there to fix up a
 >  CS> LaChoy can if tht's what you got handy!
 > I grew up with those as a kid... but I'd rather have my Chinese
 > elsewhere than do that at home...  ;)

 CS> Me too, but sometimes i didnt have time or needed a big stock of
 CS> variational foods left behind when a sea for *months* so a can or so of
 CS> such fit in the backpack to follow us home.  Once you have it, it's
 CS> easy to fancy them up to decent.
 
I'll grant you the first... and accept the second, with the proviso, as
long as you know what you are doing (and/or have the goods at home to do
it with)...  :)   I have a few things on hand that don't really meet my
usual standards, but that with just a little doctoring aren't too bad,
and make a quick meal.  :)

 > Just did a somewhat Japan-style congee this week for when our son came
 > over for dinner...  used leftover turkey and rice (originally cooked
 > with oriental spice and chicken flavored ramen packets) and chicken
 > broth and lots of slivers of ginger as the base, boiled the bone from
 > the turkey thigh with minced onion (which I'd forgotten from the
 > original dish) and some of the wasabi fumi stuff and then added the bits
 > from the bone and the rest including the stock to the base, threw in a
 > small package of frozen cooked beef saved just for this from leftover,
 > and some frozen broccoli, cauliflower and carrots.  I thought some
 > squishy-type mushrooms would have gone well (emulate the 1000year egg
 > that my son likes so much in congee), but didn't have any.

 CS> Squishy mushrooms?  Have to think a bit.  You'd mean either fresh
 CS> cloud ear or straw mushrooms right?
 
Not sure I know what they are called... cooked up in a soup they are
almost more mucilegenious...  I could just about taste it in memory, and
remember the texture, but since I really don't know what they are, I've
not bought any to have on hand.  Not something I've actually cooked
with, but have had in soups at Chinese restaurants...

 > I showed the rice seasoning to my son, and he added more of the dried
 > stuff to the top of his bowl of congee.  :)   He likes Asian spice,
 > too... can you tell?  (G)

 CS> ;-)  Works for me!
 CS> BTW, if you cant find dried spiced shrimp where you are, let me know. 
 CS> I can mail you some easy from here.

I haven't really looked very hard yet... probably could find them in one
of the Asian markets around town... there's a number of them, and they
all tend to have a number of things one can't get elsewhere...  Thanks
for the offer, I may take you up on it... but I'll look here more first.

ttyl       neb

... I didn't do it, nobody saw me do it and besides, it was an accident.

 * Origin:  (1:3634/12)