Text 20332, 54 rader
Skriven 2009-02-01 11:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: good 165
================
 >> I definately ate too much tonight, ignoring what I knew
 >> would be trouble with the cheese Lol
 > I've been known to do such self-destructive things as well.
 > Sometimes the taste is too good to ignore!
 JK> I always figure I can balance it out some other way .. less milk in my
 JK> coffee, that kind of thing.  For me, it's the amount I eat/drink..

I can balance it out this way: eat the dairy, open the windows
and refrain from seeing anyone; don't eat the dairy, stay warm
and/or sociable.

 JK> To me there's nothing more frustrating than buying what you thing are
 JK> beautiful potatoes and then you start to use them and they're green.. I
 JK> swear they use lighting in the stores to hide it :)

I dunno, what would that do for the vegetables? Unless they
had red and green altered lights shining on different items.
Too complicated for an industry that relies on after-school
kids and minimum-wage employees.

 >> 2 Tb Pickapeppa sauce
 >> Never saw that one.. guess it's a black pepper sauce?
 > It's a sweetish very mild capsicum sauce with A-1ish aspects.

Actually, the Website lists capsicum way low in the ingredients:
  a unique blend of tomatoes, onions, sugar, cane vinegar,
  mangoes, raisins, tamarinds, peppers, and spices.
 
 > The Palm's famous French-fried Onion Rings
 JK> One of my favorites -  Think I'll make these today.. that's the
 JK> trouble with this echo (g).
 JK> ===Pork Roast===

One of my favorites -  Think I may eat this today - that's the
trouble with this echo (g). Maybe with something like this:

Crispy potato pancake
cat: side
serves: 6

4 lg Idaho potatoes; washed but not peeled; sliced thin
4 Tb sweet butter; softened
;s&p

Oven at 400. Grease the bottom of an iron skillet and arrange
1/4 the potato slices on the bottom. Dot with butter, season,
and repeat until all ingredients are used. Bake 75 min or
until golden. Slide onto a serving dish and serve.

Heather Watts and Jock Soto, Our Meals

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