Text 20106, 68 rader
Skriven 2009-01-26 16:04:55 av Carol Shenkenberger (26627.cooks)
  Kommentar till text 20093 av PETER COGGON (1:123/140)
Ärende: Hoosier Pumpkin Soup
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 >  CS> Grin, I am a warm weather critter myself and so is Don.
 >  CS> Cold never really suited either of us.
 > 
 > I think after all my sugerys for this and that, and missing this
 > and that I lost that part or feeling for survival in Canada.

Don and i never had it.  He's from Florida and I've been Florida to Virginia
much of my life.  Mom says i was born in NY but you cant tell it now!

 >  CS> True.  I dont have the old true style but I have a still functional
 >  CS> sort built to be *used* not as an orniment alone like they are today.
 > 
 >   Our old home here was actually a summer cottage converted, and I
 > have found the old chimney and where there might be concreted in
 > a fireplace.....but what I really was happen to find what the
 > stack insert to the main chimney for the old kitchen wood stove.

That would be good!  

 > Yeah .... funny how they were so much better then and easy to
 > service and especially remove ash.
 
 >  CS> Has the ash trap but we find it easier to just scrape out some of the
 >  CS> layer vice going out in the cold and emptying the back door of ash.
 > 
 > Yes .... thats the style and easy...no mess needing this and that and
 > that cheapo made useless stand in fireplace of poker and an assortment
 > of useless things.

We never use the shovel that came with our set.  Just the poker and sometimes
the 'grabber thingie'.

 >  CS> Ah, I know the type in general if not the specifics.  Korean cut ribs
 >  CS> are like that sort of cookery.  You cut the ribs across the bones so
 >  CS> you see the bones as little circles in the meat.  Same style of making
 >  CS> them though the spicing would be different.
 > 
 >   It makes me wonder if there are Koreans in Brasil, if it is similar.
 > 
 >   I know there  are Japanese ... and mmm then picano was there long
 > before that.    There are no ribs in picano.   It is meat or as
 > I was told a cut of meat.     What is the secret, well I know

Dunno then what cut it is.  The cross cut ribs show little circular/oval
bones along it and are really easy to cook and sauce.

 >  CS> You too!  It's chilly to *us* here but we never have frozen lakes and
 >  CS> such. Too far south by far for that!

 >    You are chilled by the lake not freezing.   It is that chilled damp
 > feeling, which if the lake froze you would not feel cold...as it
 > would be dry cold.

Yes, we are largely recovered swamp here.  Not as bad as New Orleans, but
possibly the 3rd largest area like that (2nd being parts of Florida along the
everglades and Lake okichobee).

 >    Gotta run ... I have this translation, as well Maria's mum is
 > showing me a native way to get ride of the mosquito which they
 > certainly have enough of in the Amazonia.    So simple and done
 > for centurys.

Ride of the Mosquito?  This is a food?  Dang, I knew they grew'em big there
but that big?
            xxcarol
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 * Origin: Shenks Express (1:275/100)