Text 21987, 153 rader
Skriven 2009-03-16 10:21:00 av Janis Kracht (1:261/38)
  Kommentar till text 21940 av Carol Shenkenberger (28490.cooks)
Ärende: Dang, it aint italian!
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>> > 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.

Think that's probably true..

>> > 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 that's pretty toasty :) :)  With MS you need "a room" to cool off .. just
one you know you can retreat to, when heat builds up everywhere else.. our
bedroom is normally set for that.. for the picnic last year here, we set up two
rooms, the bedroom and the livingroom.. Big fan wouldn't do it (grin).. That,
or go to the mall to cool off hehe :)

>> 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

haha.. I know, there's uh.. no plastic wrap over here either, in case you
didn't notice Lol

> 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).

Ok :)


[...]

[Tina..]

> It happens.  Once a cat stops eating, it can be very quick as liver damage
> sets in about the 2nd day I am told.

Yes, still a shock when it happens..

>> 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.

I think it would be better for her to get more in the morning when she's more
active but I've already cut her food down now to about 1 cup in the morning and
1 at night.. and cut out the dry stuff.  And yeah, we buy Eucanaba when we buy
dry stuff :)

> (on coleslaws)


> 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

Saved :)

Thanks so much :)

Take care,
Janis

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