Text 22302, 78 rader
Skriven 2009-03-23 15:03:01 av Ruth Haffly (1:396/45.28)
  Kommentar till text 22203 av Michael Loo (1:18/200.0)
Ärende: healthy 377
===================
Hi Michael,

 RH> I know; he really surprised me when he went for the combo plate. I
 RH> guess the old ties to the state and memories of enjoying good bbq are
 RH> kicking in.

 ML> Far be it from me to say "oh, he should suck it up and eat
 ML> pigmeat" but it's always gratifying to overcome a barrier.

I was pleasantly surprised to see him chowing down on the bbq. We didn't
go to Smithfield's on this last trip--found an Italian place off the
beaten track but fairly busy.  Seemed to be a family type place, maybe
because it was Friday night.  Up there, the chain Italian places were as
crowded as they are in Savannah.

 ML> contexts, especially when I've prepared it by frying
 ML> or cooking in vast quantities of garlic.
 RH> It's not one of Steve's favorite vegetables (beats yellow squash &
 RH> brussels sprouts tho)

 ML> Anything beats yellow squash; but in the time I've been in the
 ML> echo, about 16 or 17 years, my attitude toward Brussels the city
 ML> has taken a dive, whereas I have gone from barely tolerating to
 ML> kind of liking its sprouts.

There are quite a number of ways that the sprouts can be fixed, other
than boiling (or steaming) half to death.  I fixed some years ago in a
very cheesey (lots of extra sharp cheddar) sauce that Steve tried and
found tolerable.


 ML> Living in prime pork territory might make him have
 ML> to reconsider or at least recalibrate his senses.
 RH> I think part of it might be the way eastern NC does their bbq--that
 RH> pepper/vinegar sauce is light but good.

 ML> Cuts the grease ... which is why it's not my favorite kind
 ML> of sauce! I actually prefer unsauced meat most of the time,
 ML> but then after that a tartish version of regular tomato bbq
 ML> sauce, preferably with a little cumin, gets my nod.

I like the eastern NC style over the red but will eat the red over no
sauce.  The mustard (SC style) is left untouched on the table.

 ML> Giving away my secrets, I see.
 RH> If it makes the difference of likeing or REALLY liking them, yes.  The
 RH> chicken ones you did without the rosemary last summer just did not
 RH> have the same appeal as the lamb, with rosemary.

 ML> I think that's more because lamb is nicer than chicken in
 ML> general. (Actually I don't care if my secrets get given away.)

Depends on what dish is being made.  I used up the last of our lamb in a
pot pie (vs shepherd's pie I'd thought about).  It was good and would
have worked just as well with chicken or beef.

 ML> Dirty rice
 ML> cat: mine, main, side
 ML> yield: 1 batch

 ML> source: moi, 7/11/97
 ML> M's note a dozen years later: some recipes use crumbled
 ML> pork sausage for the chicken stuff. I've done this, and
 ML> it's okay this way.

But do you like it better with the chicken or pork?


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)