Text 28126, 73 rader
Skriven 2009-09-01 19:34:45 av Carol Shenkenberger (2128.cooks)
  Kommentar till text 28088 av Ruth Haffly (1:396/45.28)
Ärende: curry
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 >  CS> Thats my main problem with Paula Deen's food.  As a specialty, I've
 >  CS> had many of her southern dishes made that way, but she overdoes it.
 >  CS> I'm not saying they wouldnt taste good, but i can't live on that sort
 >  CS> of stuff!
 > 
 > None of us could eat that way all the time.  We try to temper times of
 > eating that kind of cooking with longer stretches of leaner, less
 > cholesterol building foods. If we're at a pot luck or buffet, I might
 > take a small piece of fried chicken and load the plate with other
 > alternatives

Actually fried chicken is on the ok list (unless fried in lard and you just
dont see that much).

 >  CS> Conversely today was an odd one.  I am somewhat outa-stuff just now
 >  CS> but not major levels.  I am out of rice (dang, how did that last load
 >  CS> of 25 lbs go that fast!).  I had chinese celery and baby bok choy for
 >  CS> greens.  Shrug, blanched them together with some sesame oil and they
 >  CS> were mighty good eats!
 > 
 > Sometimes the best meals come out of the "out of all this but have that"
 > situations. It's a challenge to the cook's creativity but usually
 > something good tasting comes of it.  I tried a recipe for lamb kebabs

Yup.  I almost have a serial on 'outa-stuff-cooking' here in my set.  I may
do the chinese celery and baby bok choy again.  It was wonderfully flavored
and had a nice little side 'crunch' to it.

 > (from a flyer I got at Lowe's Foods) last night.  It called for about
 > 12oz of regular eggplant, peeled and cubed. I had some Japanese eggplant
 > but only about half of what was needed so we picked up some mushrooms.
 > The eggplant was ok but the mushrooms were better.  They also had cherry

;-)  I vote for both and will skip the tomatoes below.

 > tomatoes; we'll see what else we can try with them. The recipe also
 > called for a boneless leg to be cut up; we subbed a shoulder roast.
 > Next time we'll use a leg but have enough scraps and bone for the start
 > of a stew.

I'm too cheap to buy lamb here.  I'd rather get shrimp ;-)

 > You usually do get a lot of decent food for a low cost at Asian places.
 > We miss the little hole in the wall Korean places that seemed to be
 > everywhere in HI.

We have a lot of Pho noodle shops here.

 >  CS> So now, I'm looking both at dinner and work lunches.  I'll need to
 >  CS> make more bread but have enough for next 3 days or so (a chewy texture
 >  CS> french).  I'm looking at 2 red bell peppers, some defrosted ground
 >  CS> turkey, and some
 >  CS> meatloaf recipes of which Sean's wife Maura's seems to win just now.
 >  CS> Posted last note or so, it's simple and looks easy to adapt from.  The
 >  CS> main adaption is i dont have any tomato sauce.  I got spagetti sauce
 >  CS> though and Jufran. Humm ;-)  Might use ketchup as i dont want to open
 >  CS> the big jar for that.
 > 
 >  CS> Humm, got almost enough salsa to do that.
 > 
 >  CS> Wish me luck!
 > 
 > I saw that note; I'd go with either the salsa or spaghetti sauce.
 > Depends on if I wanted to put an Italian or Mexican spin on it.

I went ketchup and Jufran.  Added about 1/2 cup chopped red bell pepper and
as much onion.  Hand measured spices and tossed them at the torn up toasted
bread, and added 1 egg vice her 2.  Most tastey!  I'll have to do that one
again.
            xxcarol
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