Text 27364, 93 rader
Skriven 2009-08-11 16:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: various issues 17
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 ML> many recipes for chowders and cream
 ML> sauces suggest the addition of same. I think the usual formula is "a
 ML> few grains of cayenne."
 JW> But that I would. I add judicious amounts of cayenne and white
 JW> pepper to almost all my cream sauces and soups. (Roslind claims that
 JW> I tend to be injudicious and heavy handed.)

I grin at that and would almost put forth the hypothesis that
it's a chromosome thing, but I have encountered a couple couples
where the woman is the fire-eater.

 JW> A creamless cream soup for you:
 JW> Title: Cream of Black Bean Soup

Why the cream, I wonder. Perhaps there wasn't an acute accent
on the keyboard of the person who titled it. Either that or
Puree (I don't tend to use accents, partly as a throwback to
the old no-high-ASCII days, partly out of laziness - hitting
fn-alt-1-3-0 to get one character is irritating; yet I can
do it if I néed to) is too hoity-toity.

 -=> Jim Weller said to Carol Shenkenberger <=-
 CS> a 50% sodium reduced salt now in use.
 JW> What's that? Half potassium?

Pretty much. Works well. For cost reasons I just get pure KCl
and dash it on along with NaCl.

 >            Herbes De Provence
 CS> Except a bit more basic ;-)  I havent got that seasoning.
 JW> Got most of these?

Since lavender flower is the defining mark of herbes de Provence,
she might well not have any, though growing some is not a big
deal, for a green-thumber as she must be.

 -=> Jim Weller said to Carol Shenkenberger <=-
 CS> Start->run-> telnet://address
 JW> That opened up but I can't get Docs on port 23. Same problem with
 JW> Hyper Terminal. Does anyone know if he is using a different port.

I connect to it on port 23.

 -=> Jim Weller said to Manny Rothstein <=-
 MR> I had a friend who managed a small restaurant one summer who 
 MR> warned me not to order the meatloaf. That was because all the
 MR> leftover meat was tossed into the next days meatloaf grind.
 MR> And this was a modest but respectable restaurant. In a real
 MR> dive you can use your imagination for what goes into the
 MR> meatloaf. Still and all, meatloaf is one of my comfort food
 MR> favorites and I sometimes take the calculated risk.
 JW> If the manager/cook in a small place seemed to have a basic grasp of
 JW> food safety and used common sense the risk would be small. After all
 JW> it is thoroughly cooked. I would do that myself at home. I wouldn't
 JW> try it in a large chain restaurant run by bean counters and staffed
 JW> with minimum wage teenagers though.

It's not a safety thing, rather an aesthetic thing. But I really
wouldn't care, liking and having faith in leftovers as I do.
For myself, if I had a large quantity of varied leftovers, I'd
make soup or stew; but then I suppose meatloaf might sell better.

My most recent triumph: leftover salsa, grapes, pot roast, radishes,
shredded carrots, red, white, and green onion, water chestnuts, and
vinegar pig hock jelly, augmented with peas, a bit of stock, garlic,
and some elbow macaroni. Soup for 6, and it actually tasted very good.

Ulva Soup
cat: soup, seaweed
Serves: 6 to 8

1/2 c fresh ulva fronds
2 qt water
1/2 c carrots, chopped
1/2 c leftover cooked chicken, diced
2 Tb soy sauce
1/2 ts cracked black pepper

Use Ulva lactuca or substitute with various species of Ulva.

Ulva creates a very nice soup base and background flavor for
most clear soups. Wash and clean the Ulva thoroughly in
lukewarm fresh water. Remove any small snails that may be
feeding on the blades. Boil the carrots in the water until
they are tender. Cut the Ulva into 1" squares and drop into
the boiling soup. Add the diced chicken. Simmer gently 5 min
more. Season. Serve.

Source: Adventure Sports Unlimited

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