Text 2757, 109 rader
Skriven 2008-02-18 14:49:50 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2566 av Carol Shenkenberger (8551.cooks)
Ärende: echo picnics 547                                         [1]
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Hi Carol,

 > Actually, I did print a number of them off. Now to go thru and see what
 > matches up with what we've got on hand.


 CS> Good!  I rolled off another list like it for a rec.food.cooking friend
 CS> named Jill who's trying to find simple stuff her Mom can make.  She
 CS> Mom's fairly frail and either 70's or 80's (I forgot).  Not a foodie
 CS> and far too thin.


They should work, unles Jill and her mom are both meat & potatoes
eaters.  BTW, I just read about your new cat.  Our Jenny-cat had been
abused as a kitten and rescued from an animal shelter in Germany.  She
was a very shy one when I met her; She and another cat belonged to a
family that had 3 boys. The family wanted to take only one cat back to
the states and offered us Jenny. She was still quite the scairdy cat
most of the time with us but did come out of her shell quite a bit.
A bit over 2 years after we got her, the man who's wife had given her to
us, visited us in Berlin and was surprised that she had become more
social.  Lots of love is what it takes; hold off a bit on the dog until
Daisy begins to flower.

 >  CS> less.  Some of them are even pretty healthy!

 > And you know I'll tweak some of them to fit the way we eat.

 CS> Dont we both?  You *know* if you send me one with brown rice, it's
 CS> gonna get edited to white calrose <g>.

Yes, that's why I'm not specific except in my notes on recipes.  BTW,
Steve suggested that you may not be cooking enough brown rice in your
cooker.  I have a 10 cup cooker and cook at least 2 cups (finished
amount around 4) at a time, any amount less and it will not cook well.
Also, try rinsing your rice and/or letting it soak in the cooker on the
keep warm cycle before hitting the start button.


 >  CS> Hey, works for me! Pork loin specifically then cut to thick (3/4 to 1
 >  CS> inch) chops.  *not* 'pork steak or that seemingly different cut called

 > I'd have to go with a smaller portion of pork; he's still not too sure
 > about getting back into eating it.  Said he almost got some Canadian
 > bacon the other day at the commissary & then decided not to.  If we can
 > find some naturally raised, organiclly fed pork he might be more willing
 > to give it a go.

 CS> Ok, but you can get'em cheaper if you get a larger section then cut it
 CS> down. Just be sure it's pork LOIN not 'chop' or 'steak'.  With beef
 CS> there doesnt seem as much difference in cuts, but I find with pork
 CS> there is.

I can't get too much pork at a time or I'd be eating it for months.
Steve got some natural canadian bacon the other day but chickened out on
trying it yesterday.  He also got me some country ham--yummy!

 > ago but did a piece of chicken especially for Steve.  After a taste
 > test, she  decided to give it a try with chicken for everybody. (G)  It
 > seems our commissary is the only local place she can get plum preserves
 > so we gifted her with a couple of jars of them a few weeks ago.


 CS> There ya have it!  I think most of my pork loin ones sent to you, will
 CS> work with chicken but if using breasts, you'll find the seasoning a
 CS> bit heavy so not really taste the meat as much.  Chicken breast is a
 CS> 'milder' meat
 CS> especially with today's battery chickens.

OK, use chciken but cut the seasoning. Sounds good to me.

 >  CS> It's best if you marinade first for an hour or so.  Marinade is a good
 >  CS> glug of thai 'Hot sweet dipping sauce' (we use a relatively mild one),

 > Marinading woud work for me; we usually put the meat and liquid into a
 > zip lock bag & put that on a plate or in a bowl--just in case--for easy
 > clean up.


 CS> Oh yes!  I do the same after finding a baggie 'not quite sealed' had
 CS> 'seasoned' a bunch of grapes with a vinegar-soy sauce.

OOPS! You do have to be sure that bag is sealed. I make sure that the
seal is in the bowl or on the plate; seepage can occur if you're not
careful.


 >  CS> Well, this morning I had a sort of sysop breakfast with a visiting
 >  CS> sysop and an old friend who no longer runs a BBS, but still likes to
 >  CS> chat about it.                 xxcarol
 CS>  >
 > Can't ever get away from that I guess. Like the idea of once you're a
 > Marine, you're a Marine for life. (G)

 CS> Naw, it's in our blood by now!

Does your blood run printer's ink?


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


... History repeats itself because nobody listens ...

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