Text 3728, 117 rader
Skriven 2008-03-12 14:55:18 av Carol Shenkenberger (9736.cooks)
   Kommentar till text 3714 av JOAN MACDIARMID (1:123/140)
Ärende: Cooking smells
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 >  CS> Naw, I can do without the red cabbage and apple stuff.  Too sweet for
 >  CS> me even with no sugar added, to match.
 > 
 >  I don't remember what I objected to, but there was
 >  some flavor note that just didn't work for me. Maybe

I've seen a few.  In my early days of cooking I tried many things and some
were spiced all wrong for my taste buds.  Clove for example seldom appeals to
me.

 >  just the recommended spicing, as that was when I
 >  was very dependent on recipes, still learning to
 >  cook, really. I think it is one of the few dishes
 >  I didn't finish, on the "Eat it anyway" principle
 >  (I was a poverty-stricken graduate student!) I

Same here back then for the apple-cabbage sort of thing.  I'm pretty sure it
used cloves.

 >  have no problem with sweets, except for guilt, as
 >  I am on the heavy side, and "hear" the criticizers
 >  thinking "SHE shouldn't be eating that cookie (or
 >  cake, or ice cream, etc.) in my mind, even when
 >  there are no witnesses! I have a few other sweet-sour
 >  recipes I like fine.


Oh, ignore the yahoos <g>.  People come in all sizes naturally.  I weaigh in
now at 129 as of this morning (5'1") which is a bit heavy for me but actually
less than I was a bit ago.  I got a bit heavy due to not being able to work
out and hit 134.  My norm the past few years has been 115-125.  Natural swing
that comes and goes on it's own.

What I find odd, is so many do not grasp that there isnt anything particular
a person does to hit their natural point.  I'm just lucky mine is where it
is.  It used to be 103 and I looked like a stick.  I was always then, trying
to gain a little.  Now, I wouldnt mind dropping back a little.  I think I
look best at 115-120.

My 'diets' have been about sodium, cholestrol, sugar.  Never calories.  I do
note in general my diet is probably a *little* lower in calories, but only
due to cholestrol reduction.  Last time I bothered to check, I was still
eating over 2,000 a day.

Sigh, I bet you hate me <g>.  What I hate is 'thin people' who blame others
for not being the same yet have no cognizance of how hard it can be.

 >  >  I could have
 >  >  gotten a really good buy yesterday on corned beef,
 >  >  as well as some other meats and fruits, at a local
 >  >  market I frequent on Saturdays, but found myself
 >  >  snowed in by a late winter storm! I don't know the
 >  >  official total, but I think we got over a foot of
 >  >  snow, and it was still snowing Saturday. I cleared
 >  >  the car off, and had second thoughts about driving
 >  >  while doing so, and decided I had enough food to
 >  >  last, even though I would miss my "bargains".
 > 
 >  CS> Yuck! I'd have stayed home too. Not worth the bother!
 > 
 >  I think that was the most snow we'd gotten in one
 >  blow this winter! Probably a good thing it started on
 >  Friday and ended on Sunday, even if it messed up my
 >  shopping. At least hordes of M-F workers didn't have
 >  to risk themselves on the iced roads. And once our
 >  road crews can catch up with an ongoing storm, they
 >  can plow and salt main roads very efficiently.

Well we are in full spring swing now.  Folks are stirring about and prepping
gardens.  I plan a trip to the local nursery for some cool stuff on Saturday.

 >  CS> Oh I make some serious 'mixed soups' but I seldom post them as they
 >  CS> seem too complex but really are:  grab everything from the fridge about
 >  CS> to go bad and put it on one side, then every leftover on the other
 >  CS> side.  Use the about to go bad then as much of the other as seems to
 >  CS> match.  Turn crockpot on with some broth (might be anything here as you
 >  CS> know).  Let cook for 2 hours then sniff and spice it.
 > 
 >  Right! I have a recipe somewhere for "Clean Out the
 >  Refrigerator Soup", though I don't think I MMed it.

LOL!  Good name!  You'll see my ''outa stuff' line is similar.

 >  That might have been one of the main reasons for humans
 >  inventing soups, as well as the desire to stretch the
 >  makings to feed lots of people as cheaply as possible.

Or keep hungry kids in line ;-)

 >  >  CS> stocks but I do add things to them and have fun making them.  I'm
 >  >  CS> looking forward to duck stock from the duck carcass.
 > 
 >  CS> Yeah, it's just right for a pot. It will also hold another 3-4 days
 >  CS> if i dont want to start now.
 > 
 >  Well, may you be blessed with some fabulous cooking
 >  odors both during the stock-making and in the soups
 >  coming from it. Do you think if Americans ate duck

Don is thinking same on the duck remnants.  It's getting turned into soup,
probably tonight.

 >  more often, the price would come down a little? Or
 >  conversely, if the price came down, would Americans
 >  eat more duck? Or if we ventured down that lane,
 >  would cheap ducks become as tasteless as 3-pound
 >  mass-farmed broiler chickens?
 > 

Dunno.  The ones I get here, are about 5 lbs for 8.99 at a local asian
grocery.  They make for 3 meals, plus the fat for about 5 more items, and the
carcass for 3 quarts of stock.  A chicken of the same size doesnt provide the
same flavor value so I'm happy with my local Asian Market duck!
          xxcarol
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