Text 21940, 235 rader
Skriven 2009-03-15 13:56:40 av Carol Shenkenberger (28490.cooks)
Kommentar till text 21924 av Janis Kracht (1:261/38)
Ärende: Dang, it aint italian!
==============================
> > Email best (grin). DNS servers aint the topic here by any stretch!
>
> Definitely.
(wink)
> >> Mmm.. bet it's a monster sammich being it's from a NY'er :) :)
>
> > That it is! Looks like he emptied the fridge on the counter, sliced it up
> > and stuck it between layers of bread and called it good ;-) It actually d
> > look pretty good but i'll have to export it later.
>
> hehe.. sounds great :)
Darn, I looked but ust have been one of the few that didnt come back after
that crash on summer 2007. I bet another has it? There's an original and a
secondary with a few adaptions from me.
> > We;ve had spates of low 70's already. Thats why when we were talking a
> > picnic here this year, we had to make it earlier in the year than most hav
> > been. May is still temperate here. June, to *us* is but it's pressing th
> > limits of those from up north by then (cool days mixed with 90's). Since
>
> Yeah, I know :) You're in a much warmer "zone". If you stand out in the su
> here, it will feel like the 90's in June/July, but the temp will only be abo
> 80's .. maybe it's the elevation.. it's something up here (g). Then by Aug.
> it's starting to cool down already somewhat like when we had the picnic here
> last summer. When I work on my garden in the summer months I have to do it
> early in the AM or late at night or forget it.. no mid-day or afternoon stuf
> haha.. I'd be "toast" so to speak :)
Here, you'd not be comfortable by June I suspect? Early June may be ok, but
not optimal for you.
> > mine has to be an outdoor sorta thing, mostly at least (covered screened
> > porch). Wont work too late in the year for any but southern folks used to
> > heat and happy with just a fan at 100F ;-)
>
> Yowch :) :) :) Wouldn't work for the likes of me (grin)
I suspect only Steve and Ruth (GA) would be comfortable. Well, Glen too if
he happened to be on this side of the pond.
> > Yeah, but my Hari Kojima is a limited edition sort of thing. Dunno he eve
> > made more than 3,000 if that. That one and one that translated the hawaii
> > fish names for me when new to Hawaii, are hard to find. The rest? Probab
> > all but one of the japanese ones are replacable.
>
> Yeah, I see that when I do a search for them.. very hard to find.. :)
Web page used to be there. Havent checked lately but it may still be.
> > It's got a slight variation on trout hemingway written in from a magazine
> > a show of his in one of the notes pages. Taped to another page is Don's
> > Mom's Oyster Stew (dictated over the phone when we were about to get
> > married). No ISBN etc information at all but back says 1987.
>
> That is so cool :) Makes you want to put it in shrinkwrap "just in case" to
> protect it, or something...
Naw, use it in good health is my style! I'm looking at his Shoyu Pork Butt
right now as well as an old one of my own, both are crockpot types. I just
set the last dregs of the beat and pork neck dish from the crockpot in the
sink to cool (now overcooked to mush totally).
(recipe at bottom you may not have yet, it's GOOD but this piece may be too
fatty for it).
> > I just thought of another though it's still hiding from the move. It's a
> > 'pan-hellenic' meat cook book. Tons of 4-7 ingredient ideas just for meat
>
> Sounds neat :) Greek? sounds really good :) That Middle-Eastern cookbook I
> mentioned to you, the real big one, has sections in it for Greece, Iraq, Ira
> etc.. it's very interesting reading _and_ cooking (grin). Can't go get it
> now, but tomorrow I'll get this pudding recipe from it, it was fantastic. Th
> one I do remember though:
It's really interesting and very old style cookery. Not high on detailed
directions but then I dont need serious details often. It's in one of those
boxes we *still* havent unpacked ;-)
> ===
>
> >> > Oh no! Tina the Cat? Happy fuzzy thing? So sorry to hear that. Cats
> > happened?'. Roscoe followed about 6 months later, not being able to get o
> > his lifemate's loss. They were both about 14.
>
> That is so sad but he felt lonely no doubt.. Still haven't figured out what
> happened but Tina must have eaten something outside. Silly fuzzbucket.. I
> can't believe someone did anything to her in the neighborhood so maybe she j
> ate some plant or something.. we just can't figure it out. No idea. Someone
> suggested maybe a heartattack.. could be, but it was over those 3 days.. jus
> didn't eat or drink. No interest in life at all. She had one day when we
> thought she was getting over it..
It happens. Once a cat stops eating, it can be very quick as liver damage
sets in about the 2nd day I am told.
> Oh yeah, Matt is feeding Toby upstairs separately now, has been for a while.
> That way I only feed Priscilla "one dish" (her dish) with her food that I'm
> making for her.. she was never "free fed". It was more like, they each got
> cups of dog food twice a day. Toby is no slouch.. he weighs about 98lbs even
> though he looks so incredibly skinny :) :) Priscilla only weighs 115.. not
> that much more.. but enough more to make a difference obviously. So now I'm
> going to go over this mix I'm making for her with the vet to see if he think
> it will help her lose weight or if he's got any better ideas :) :)
Try taking her food down to 1 cup in morning at 2 at night? Think that may
work? That or 1.5 per feeding? We have Cash down to about 1/2 cup in
morning, and 1/2 cup plus wet in evening. He seems stable on that. He gets
treats to the rate of about 1/2 cup a day too. When he was very underweight,
he was getting a cup dry kibble a feeding and his wet at night (1/2 a normal
can or 1/3 the super sized cans).
Unlike cats, I've not heard of any problem dry-feeding dogs as long as it's a
decent brand. Eukanaba and such are what we go with as well as pedigree.
(on coleslaws)
> >> Sounds good :) Got a recipe? Lots of Onion and carrot I take it?
>
> > No carrot normally but here's one of them:
>
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> > Title: Xxcarol's Japan Coleslaw
> > Categories: Salads, Xxcarol, Japan
> > Yield: 3 Servings
>
> > 3 c Nappa cabbage, shredded
> > 1 c Brussels sprouts
>
> Wow.. ron will love this one :) Thanks :)
Or you can use head cabbage. It wasnt as easy to find in Japan and this
recipe was developed when I was in the Cho and Tonoo Market was a heck of a
lot closer walk in 115F heat than the base. In fact, Tonoo Cho was about 1/2
mile if that. Base was almost 3.
>
> > 1/2 c Daikon radish; grated
>
> .... and me too :)
>
> > 1 lg Carrot; grated
> > 1/2 c Celery
> > 1/4 c Minced onion
> > 3 tb Hot/Sweet Mustard or Mirin
> > 5 tb Mayonnaise
>
> > I love coleslaw and here is a slight variation based on what is
> > available in Japan. Note you can make it with hot-sweet mustard or
> > Mirin.
>
> > Mix it all together after chopping the ingredients finely or grating
> > them. Let set for an hour so so to let it develop.
>
> > From the Sasebo Kitchen of: xxcarol
>
> > MMMMM
>
> > That one dates to around NOV2001 I think. Others are basic and rather ger
> > looking (no sugar added, I hate sweet coleslaw) except i MM'ed one I use
> > today and will post it later, that uses a bit of brown sugar or honey to
> > offset tart apples added.
>
> Sounds fantastic, thanks :) Now I can't wait for my garden to get going :)
> Well, Wegmans should have some Nappa cabbage :)
Hehe can use regular too! In fact, the brussels were more to add the depth th
at the Nappa doesnt really have.
There's a few more scrolling out the hopper but here's the porky butt one ;-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's porky butt
Categories: Xxcarol, Crockpot, Diabetic
Yield: 12 Servings
2 lb Pork butt, whole frozen
1 lb Pork cutlets, frozen
1/2 ea Head cabbage, torn up bits
1 lg White onion, chopped big
10 ea Peeled garlic cloves, whole
2 ea Cans (16 oz) sliced tomatoes
1 c Tomato juice
5 c Water (estimated)
2 ts Patis (alt 1 TB soy sauce)
2 ts Sesame oil (alt olive oil)
1 ts Black pepper
1 ts Salt
This is a sort of 'trash cooking for the crockpot' born of a day when
I wanted to cook but didnt want to stir out of the house. I have
this extra freezer than could hold a whole hog so I always have
'stuff' about even if frozen. This time, it was markdown pork bits
and I clobbered 2 types together to make about 3 lbs of meat.
I added 1/2 head of cabbage and tore it by hand up to big chunks, then
sliced a large white onion up in about 8 pieces. Toss in 10 cloves of
garlic (ours is a bit milder, you may want to use 6 cloves with
regular USA types) then add the rest. The tomato cans are contadina
brand. The patis is Tiparos brand (lower sodium than all others I
have seen). The tomato juice is actually a local vegetable juice,
close to a can of spicy V-8 so you can use that if you have it handy.
You will see soy sauce as an alternate to patis and it will work but
change the dish. Same for the olive oil in place of a good sesame
oil (highly suggest stick with the sesame oil if you can! Very
distinctive difference).
Optional additions: Carrots would be a natural. The tougher woody
parts of asparagus would work well and cook to soft in the crockpot.
Mushrooms, dried or fresh would be a nice touch (leave them whole).
Serving suggestions: With rice at the side or as a bed you place the
'stew' on. This one cries for fresh fruit at the side, such as
cantalope or honeydew. Oranges or sliced pears would work. Most
berry types would be too 'tart' to match well but muskdine 'grapes'
would be perfect. Deep red wine will match this dish but make it a
table wine, not a dry one.
From the Sasebo Japan kitchen of: xxcarol 17MAR2007
MMMMM
xxcarol
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* Origin: Shenks Express (1:275/100)
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