Text 19719, 98 rader
Skriven 2009-01-15 15:57:48 av Carol Shenkenberger (26234.cooks)
  Kommentar till text 19642 av Nancy Backus (1:3634/12.0)
Ärende: Cooking habits
======================
    
 > 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.  :)

We use it for many things but it's the sort of things where we make up a
batch on a weekend, for munching on during the week, or at night, for munchng
the next several lunches and nights.  Only on a weekend might I load it in
the morning for an evening meal.

In my mind, a crockpot is for making up a batch that should stay on low or
warm for 3 days straight.  Granted not all recipes do, but thats the overall
thought process.

 > 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...  ;)

That and hungry kids coming home from school and stuff like that!

 >  >  > 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 vertisseri
 >  >  CS> and made up the pork.  I did put some potatoes in the top crock thou
 >  >  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...

I guess I did make the dashi look pretty easy if anyone was watching.  I did
run the standard strength broth by MLoo for a taste test telling him I use
far more but looking for an opinon.  He agreed I should make it 'my way' and
I did. (Pretty sure I left some dashi powder in a jar for Janis).

I meant to watch how MLoo did the octopus but frankly I had been standing too
long and needed to sit (back, treated it very carefully due to drive back
home).

 >  >  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.  :)

I am amazed Charlotte likes those cup-o-noodle things but she does, just as
they are. You know, just add hot water styro cups?  Of course she likes the
better bowls too.

 >  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...

Hum, cloud ear (fresh) is my guess but not really sure.

 >  > 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.

Ok!  
               xxcarol
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