Text 31477, 103 rader
Skriven 2009-11-20 20:56:37 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31401 av MICHAEL LOO (1:123/140)
Ärende: trips 422
=================
Hi Michael,

 ML> b. 398 made it to FidoTel; I don't know why it might not have
 ML> made it elsewhere. But that's one of the reasons I keep count.
 RH> I never saw it otherwise so I'll reply to this.

 ML> Can't figure this out. I see that both messages that didn't
 ML> get out (to various places, anyhow) were sent through Doc's.
 ML> They certainly weren't near-duplicates that would have been
 ML> trashed by a dupe checker.

Modern technology at its fnest again. (G)


 ML> These peppercorns have been cooked for a good long time, over
 ML> six hours, and would pose no problem for teeth, dentures, or
 ML> any but the most delicate of constitutions.
 RH> Even after long cooking, sometimes they still have enough of a "bite"
 RH> to be disconcerting if I bite into one.  I will add coarsly ground
 RH> pepper to my bowl if I think it needs a bit more spicing.

 ML> Chacun a son gout. A little disconcerting bite is the
 ML> precise reason for leaving them in.

Depends on if I want to be surprised or not.  Most times I don't.

 RH> Yes but Mom wrote that while the top carrots looked good, quite a few
 RH> underneath them were rotten.  She was wondering if they were last
 RH> year's carrots.

 ML> No. Last year's would be shriveled up, not rotten.
 RH> Depends on the storage method; they would be shriveled up if stored in
 RH> a dry place.  In a wet place they would rot.

 ML> In a wet place, though, they'd have long turned into
 ML> unsaleable sludge if they were last year's. Further,
 ML> the rot would have infected the ones up top, unless

I've no idea how they were stored after picking.  However they were,
they turned out to be pretty much a waste of money.  They'd have done
better to go to the only grocery store in town and paid the higher price
for carrots they could see the freshness (or lack) of.

 ML> there were some serious malice aforethought on the
 ML> part of whoever packed the package.

I've no idea on that.  I get the impression they go to a place where
they've gone for years to get the produce.

 ML> ROASTED RED TOMATO SAUCE
 ML> cat: celebrity, vegan, sauce
 ML> makes: 1 qt

 ML> 2 lb ripe tomatoes
 ML> 2 oz olive oil
 ML> 1 lg yellow onion, peeled and sliced
 ML> 1 md leek, washed, trimmed and diced
 ML> 1 sm carrot, peeled and diced
 ML> 1 hd garlic, cut in half horizontally
 ML> 1 bay leaf
 ML> 1 sprig thyme
 ML> 1 sm bunch basil (about 1/4 lb)*
 ML> s&p

 ML> * That's what it says. I think that's a sizable bunch of basil.

It is but basil seems to lose a lot of its "punch" when cooked in a
tomato sauce. At least that's what I've observed.  1/4 lb is 4 ounces; I
don't know if they're including stalks in that weight or just leaves.
It would be a LOT! of leaves but adding stalks will make it reach the
4oz weight faster.

 ML> Preheat oven to 350 F. Cut out a cone at stem end of each
 ML> tomato to remove core. Cut tomatoes into quarters. Spread
 ML> them in baking dish. Toss tomatoes with half the oil, and
 ML> roast them uncovered for 30 min, stirring them up several
 ML> times. The tomatoes are cooked when flesh is very soft and
 ML> skin separates easily.

 ML> Heat remaining oil in nonreactive pot. Add onion, leek,
 ML> carrot, and garlic, and cook over med heat until completely
 ML> soft, about 10 min. Add roasted tomatoes and herbs. Simmer,
 ML> stirring frequently until flavors come together, 30-45 min.
 ML> Pass sauce through food mill, and season with salt and pepper.

 ML> Heat gently to use as sauce for pasta, grains or vegetables.
 ML> If refrigerated in covered container, sauce will keep for a
 ML> week; if frozen, for several months.

Interesting that both an onion and a leek were both used.  I'd go with
the onion but the leek is milder flavored.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Even I don't understand what I just said...

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