Text 2920, 102 rader
Skriven 2008-02-21 15:29:16 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2853 av Janis Kracht (1:261/38)
Ärende: sauce                                                    [1]
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Hi Janis,

 JK> > Very much so--anything from chain fast food to chain sit down to
 JK> hole in > the wall (our favorite Korean place in HI) but nothing bank

 JK> Always good (g).  We certainly took advantage of any place interesting
 JK> in Louisville, and there were a huge number of those type restaurants
 JK> there. Even some of their fast-food places were "original".. There was
 JK> one place that only served "fast" (in terms of time to pick-up)
 JK> rib-eye steak sandwiches.. boy I forget the name now, but it was great

Those are the fun memories. I thought I'd have a hard time getting Steve
to go to bbq places around here but it's not as much of a battle as I
thought.  They always have chicken and/or beef on the menu; one little
store front operation close to us also has smoked turkey that he enjoys.


 JK> > OK, I'll think about giving it a try.  Meanwhile, I've got another
 JK> pot > of sauce on the stove.  This one has a 29 oz can of tomatoes
 JK> everything else.  Just > went down to give it a stir; it's thickening
 JK> nicely and smells heavenly. > It's been on for a couple of hours,
 JK> probably will cook a couple more
 JK> > before we have supper.

 JK> Sounds good.  Should make a great sauce I would think... and quite a
 JK> good amount of it :) :)

It made about 3 1/2 quarts--enough for the pasta that night, some to go
on the left overs that we had for lunch today and 2 quart boxes for the
freezer that each had about 3 1/2 cups. The sauce the other night had
just a bit of run off at the bottom but today's, which I put into the
container of pasta the other night, had none.  It was just a hair on the
dry side, actually.

>> vegetarians so I don't think that lard would work for them (bg).

 JK> > No, the lard won't work there.  We have some coconut oil but I've
 JK> not > used it for pie crusts. I don't like coconut but Steve does and

 JK> My daughter says she can taste the coconut (she also doesn't like it)
 JK> but I can barely taste it in pie crusts... :)

Well, maybe I'll try it in a pumpkin pie; Steve likes them much better
than I do so if I don't like the crust, he'll be a happy camper
finishing the pie for me. (G)

 JK> pie > crusts.  I'll have to check the name, see what's in it and let
 JK> you know. > Maybe it's something Eoin can tolerate.

 JK> There's one that he can tolerate, I think it's daystar or something
 JK> like that.. I have it written down somewhere but usually I recognize
 JK> it by it's location in the store and packaging (g).

Just went downstairs to grab ours. It's Spectrum brand, Organic All
Vegetable Shortening, non hydrogenated.  It's made from mechanically
pressed organic palm oil, web site is www.spectrumorganics.com. It's a
product of Columbia, in a blue and white (with a bit of yellow and gold)
container, performs best at room temeprature and is to be stored at room
temperature as well. Something to check out at least.



>> Yes, that's a cold salad.. it's really good.  Have you had calamari
>> stuffed, and simmered in Tomato sauce? That's even better :) Big
>> family favorite.

 JK> > I've never had it but it does sound good. What do you stuff it with?

 JK> It's a bread-crumb stuffing .. Here's the recipe:

 JK> ===Stuffed Calamari in Tomato Sauce===

Thanks, it does look good--and one that I can do in stages if needs be.

 JK>             1/4 cup dry white wine

I'll make a sub here.


 JK>         3 lbs calamari with heads and tenacles attached

 JK> Clean the squid: Remove and discard the transparent spine by running a
 JK> finger along the inside of the mantle, holding it by the tip or by the
 JK> base of the mantle. Grasp the head and pull it from the body and most
 JK> of the guts of the squid will come out. You can inspect the guts to
 JK> find the small almost-black ink sac and toss this into your tomato
 JK> sauce, breaking it with a spoon or fork as it goes in. There is
 JK> incredible flavor in that sac.

I might just go ahead and get the pre cleaned stuff.


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


... It's as easy as 3.1415926535897932384626433832795028841!

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