Text 38327, 129 rader
Skriven 2010-05-26 16:06:34 av Ruth Haffly (1:396/45.28)
  Kommentar till text 38185 av Janis Kracht (1:261/38)
Ärende: Grate cheese!
=====================
Hi Janis,

>> No chance of that, thank goodness :)  It has a large plunger type
>> thing you put over the cheese, and press while it's running.  No way
>> for the fingers to get in there while it's operating.

 JK> > Good; you don't need to add any fresh meat to the pasta. (G)

 JK> Tell me about it haha.. I can't count the number of times I've
 JK> shredded skin on the plane type graters :)  So this is a really good
 JK> tool for me.  I'm generally good with knives and such, but those plane
 JK> graters always get me. the mouli is safe but tiresome to use... so
 JK> electric extravagent grater is for me (g).


We've always called the box graters 'knuckle busters"--because that's
what they did if you weren't careful. (G)


>> Yep, they do.  It's what I used for many many years.

 JK> > We've had ours for close to 24 years now.  It doesn't get a whole
 JK> lot of > use now but Steve grabs it instead of the Microplane
 JK> sometimes.

 JK> I have one, admittedly now in 'parts' that belonged to Mom.. that guy
 JK> is showing his age :)  I can't imagine how old it is.  You can still
 JK> put it together to make it work, but you know.. not worth the effort
 JK> for me :)


Not when you have something that works as efficiently as the electric
one.  We bought a juicer at a resale shop yesterday; Steve cleaned it up
& tried it out this morning.  He's very happy with it; we just have to
get stuff to juice now. (G) No instruction book with it but it was
available on line.

 JK> > I think my dad's mom wasn't the greatest of cooks so he never
 JK> learned to > appreciate good food at an early age.  Going from home to
 JK> the Navy in > war time, then college post war, only re-enforced his
 JK> "plain" eating
 JK> > habits.

 JK> That would do it..

So itroducing new and/or exotic foods to him has always been a bit of a
challenge.  Yogurt was one of them but we had him enjoyig some plain
with strawberries and a sponge cake.

 JK> > By the time he got married, he was well set in his tastes.
 JK> > Grilling out was a new thing in the 50s but I don't remember us
 JK> having a > grill until the early 60s.  By then, he had a well
 JK> developed taste for > "shoe leather" steaks.

 JK> Our house in Warwick when I was growing up had a huge outdoor
 JK> fireplace/grill in the yard (that was about 4 1/2 acres by the time
 JK> Mom and Dad bought it). It was something.  I can just imagine the
 JK> garden parties in old Warwick around the thing.

Any old newspapers that could give you an idea of it?  I know the one
Dad worked for was putting their old copies on microfische(?) or
something like that so they could be read by future generations.

>> Should be neat if I can get it to root.  I may stick it in dirt
>> shortly since really you can root it either way (water or dirt).

 JK> > My MIL has been trying for years to get a pineapple to grow
 JK> successfully > in Florida. I think she had one develop last year but
 JK> left for NY
 JK> > before it was ripe.  It was history by the time they got back.

 JK> Good thing we never go anyplace (g).. I think I'm going to buy another
 JK> pineapple though.  I know a bit more about the type to look for now.
 JK> Chances are the one I bought wouldn't have rooted no matter what I
 JK> did.

OK, research helps. We saw fields of them in HI but some growers were
going to stop growing and just import it instead, it was less costly to
do it that way.


>> Spagetti and meatballs at most restaurants is just plain bad (g).
>> It's another thing neither of us ever order out because we know how
>> bad it can be :)

 JK> > We like to try something that i generally don't make or is new to
 JK> us. > Why eat something you can make better at home?

 JK> Know what you mean :)  The one exception to the above was a little
 JK> hole in the wall restaurant that was in Middletown, NY where Ron and I
 JK> lived for several  years. We loved to go there just for their clam
 JK> sauce.  It was the absolute best clam sauce we ever ate at a
 JK> restaurant.  The quality of the olive oil alone was incredible. They
 JK> obviously didn't take shortcuts or try to get off cheaply with the
 JK> ingredients.

Did the pices reflect that or were they reasonable?  Some places "get
by" using lesser quality ingredients and not charging a lot--figuring
what they do in volume makes up for quality.


 JK> > Living so far from NJ is one thing I never thought
>> I'd miss (vbg).

 JK> > I miss different things from the various places we've lived at over
 JK> the > years.  Then too, I don't miss a lot of things--like the size of
 JK> the
 JK> > kitchen I had in GA.

 JK> Yes, some things over the years one can certainly do without :)  I
 JK> remember renting a house at one point that was an interim residence..
 JK> we knew we'd be moving to KY shortly and just had to wait a few
 JK> weeks..it was so small my daughter called it a garage :)  Our
 JK> Christmas tree that year was my norfolk island pine tree :)

That was small!  It could have been a converted garage for all you know.
How big as the kitchen?  That's what surprised me in Savannah; the house
was good sized but I had bigger kitchens in smaller places.

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


... Psalms 30:10 |...LORD, be thou my helper.

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