Text 21840, 113 rader
Skriven 2009-03-12 17:46:12 av Carol Shenkenberger (28386.cooks)
  Kommentar till text 21832 av Janis Kracht (1:261/38)
Ärende: Dang, it aint italian!
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 > > The problem is a natural what!  Grin, other than a few dishes (mostly
 > > southern) I dont cook anything 'authentic' to one quisine I think?
 > 
 > I like to do that ... it's fun for me.. I'll work my way through an ethnic
 > cookbook and have a blast sometimes :)  Sometimes I'll buy two or three
 > cookbooks by different authors because different people have different outlo
 > on food, etc.. it can be interesting to see how they differ :)  I saw that
 > especially in some of the chinese cookbooks I bought.

I dont have any chinese or Thai ones.  In fact, my only asian ones happen to
be Japanese. (I have 3 japan ones).

 > I guess after I did that, you know, worked through the cookbook or whatever,
 > then I played with stuff like you are talking about as well.. we probably al
 > do it (g).

Most of us!  Burt might be the exception there (hehehe).

 > >> > A generic sauce for pasta and other things.  No special meat in mind fo
 > >> > with it and sometimes, no meat at all.  This is a base recipe and I dip
 > >> > what's needed and use it in other dishes.
 > >>
 > >> Great, I can see how you'd want to use it that way.  I keep pesto sauce a
 > >> plain marinara sauces in my 'fridge for the same reason.. the pesto adds 
 > >> 'zest' to just about everything, especially meat sauces (like with meatba
 > >> and sausage).. and the marinara can be a base for a lot of sauces if I do
 > >> have time to start one.. though normally I do start them from 'nothing' (
 > >> it's just handy sometimes if you need a cup of sauce for this or that.. y
 > >> know what I mean :)
 > 
 > > Looking (once Don wakes up from his nap, dont want to disturb him) to see
 > > what sort of chicken parts we have handy.  I will probably defrost some an
 > > toss them in a cassarole dish then cover with this sauce and add a touch o

I skipped the hot sauce, used montery pepper jack cheese, and added more
black pepper.  Baked it til tender.  Got more left if ya want some!

 > > the wrong spot last spring survived the winter fine and needs another
 > > haircut).
 > 
 > Those are so neat :)  Mine died inside - it was a house plant kind of thing,
 > think it was too cold near the window where it was sitting..

This one is about 3ft tall right now.I'm thinking if it's that happy here, to
use it for landscaping in a few more spots!

 > >> ooh.. japanese sweet eggpant.. boy would I like to try that one.. :)  Hav
 > 
 > > Definately check your local asian place you took us to!  The prices were m
 > > than decent for quite a few things.  Lots of probably to you 'odd stuff' b
 > > they seemed capable of explaining some of them at least (even if they didn
 > > know there's a huge difference in kelp and dried nori).
 > 
 > Oh not so odd :)  After a while of cooking some of through some of those
 > cookbooks I've got, I got pretty handy at recognizing a good number of thing
 > at the asian store.  The one we took you to was new to me, we normlly go to
 > another one downtown :)  But they're both excellent.

You mentioned there was another one, but I didnt see it so cant compare.  My
local one here has more fresh veggies than yours but tht may well be related
to climate and shipping.  I think they grow most of the produce locally in my
shop.  I know for a fact they grow some of it.

 > > I perused some but not many I saw there.  Just drifted by and wanted to st
 > > a few of them but too polite as you can guess ;-)
 > 
 > Hehe.. you should have spoken up.. I gave Ruth one :)  I don't mind giving
 > books away.. I can always get more.

Ohhh!  But some cookbooks just can not be replaced.  My Hari Kojima one for
example on simple Hawaiian cookery (real stuff, I dont think a single one
uses pinapple though several use spam).  Lots of notes in the margins now
after so many years.

 > >> tonight too.. With Priscilla being so ill this week (guess you caught all
 > >> stuff going on here) it was so easy to spice up a bird and throw it in th
 > 
 > > No!  I'm behind yet again.  Glad she's better though.
 > 
 > Kinda.. long story short, she has this serious thing labs get where they can
 > breathe because their larynx is paralyzed off and on.  She panics when it
 > hits.. (who wouldn't).. then she got hit with vertigo the same week which th
 > vet thinks could be a middle ear infection or a growth in her ear.  waiting 
 > end the antibiotics to see... Poor baby. The vertigo is better though so tha
 > is good. rough week for everybody..

Sounds like it.  I wonder what she and Toby would make of Cash if they met
him? He's like short legged but not too far off body sized version with
floppy ears.

 > Aw, I will give her some this week in her special doggie mix I'm making for
 > her. She loves this stuff I started feeding her :)  Her own meatloaf with al
 > natural rolled oats, rice, hamburger or chicken and veggies from my garden
 > (grin).. trying to get her to lose weight!

Hard to do.  We had at last to trim back Cash's food a bit.  Nothing radical,
he still gets 1/2 can wet at night, lots of treats.  He just gets 1 scoup dry
in morning and night vice 2.

 > >> > Grin, my family wants me to try again because the results are always un
 > >> > and tastey.

 > >> That's great!  Can't go wrong there :)
 > 
 > > Ayup!  Hey Mom, could you experiment again please?
 > 
 > hahahaha :)  Bet you don't need much convincing :)

Tagged and Bagged I am!
             xxcarol
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