Text 21705, 80 rader
Skriven 2009-03-09 16:28:18 av Carol Shenkenberger (28249.cooks)
  Kommentar till text 21696 av Ruth Haffly (1:396/45.28)
Ärende: Dang, it aint italian!
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 >  CS> I did it again.  With all good intentions I loaded the crockpot with 3
 >  CS> 28oz cans of pastenes cruched tomatoes and one of a 'good boy' tomato
 >  CS> sauce.
 > 
 >  CS> I carefully selected and chopped some 20 cloves of garlic.  I added
 >  CS> about 1/2 an onion.  I got ready to reach for the italian seasonings
 > 
 > You need more onion. (G)  Also some bell type peppers and mushrooms.
 > Italian seasonings are good but don't use a blend. Use individual basil,
 > oregano and parsley so you can adjust each one to taste.  Also black
 > pepper, in the amount of half of any of the seasonings (ie 1 tsp
 > oregano, basil, etc but only 1/2 tsp pepper).

Ok, more onion ;-)  Normally i do use more and bell pepper as well but was
out of bell pepper just then and a wee bit low on onion.

 >  CS> but this can of black olives absolutely *refused* to get out of my way
 >  CS> and *insisted most vocally* it belonged in there.  Postitively
 >  CS> threatened me it did! *sigh* what's a cook to do?  I made it happy of
 >  CS> course.  I dont cotton to olive abuse here and the little guys looked
 >  CS> like they might cry if they didnt get added.
 > 
 >  CS> Ok, black olives are sorta italian enough.  I'm good still.
 > 
 > Good enough; you see them on pizza often enough.  Steve still would
 > rather have green than black olives so I don't use them in cooking that
 > often, more as a side.  Me, I like both--and we both like the kalamata
 > olives.

I use all types in cooking.  The green and the brine from the jar are good in
alot of things!  Don't toss the juice out next time.  Just let me know how
much ya got and I'll give you recipes to use with it. (About time I MM'd some
of those anyways!).

 
 >  CS> Then, with the sound of the theme of JAWS in the background, the
 >  CS> ZATAAR JAR LEAPS!  It Bounds!  It jumps up and down!  It starts
 >  CS> maniaclly running about the momma crock yelling EAT ME!
 > 
 > A firm "DOWN BOY!" is needed there.
*sigh*.  I'm such a wuss though about it when they get insistant like that.

 >  CS> It was when the yellow summer squash politely crept out of the
 >  CS> crisper, that i knew I was doomed to fail, yet again.
 > 
 > As a side, but not in sauce.  Tell the squash to play on those terms &
 > you'll both be happy.

But {whimper} it's good in there!  This one was already too far off true
italian so no reason to not fusion it the rest of the way.  Heck if i know
what base ethnic it was at the end, but Don said it was close to some tomato
bases he recalls from Greece.

 >  CS> Considering it was too late, I made mini-meatballs of some turkey
 >  CS> sausage to go with.  It was good, but it wasnt italian.... again.
 > 
 > You're getting closer tho.

They were rather good, I must admit.  I'll have to get that stuff again.  I
didnt bake them, but used the frying pan.  Came out fine.
 >  CS> My family is supporting me though as I struggle and want me to try
 >  CS> again after they eat up this last batch of attempts.
 > 
 > Have Charlotte help; she devoured enough of those meat balls that some
 > Italian may have been absorbed. (G)

So far, they just want me to keep trying and are happy to eat up the failures
;-)

 >  CS> Question?  Is there a support group for folks like me?
 > 
 > Answer. Yes, it's known as the Fido Cooking echo & you're a member
 > already.

Ah, thanks!  Next time, say the mantra of Basil, Oregano, parsley and !down
Zataar Down!.
        xxcarol
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