Text 9593, 122 rader
Skriven 2008-06-26 16:03:56 av Carol Shenkenberger (15783.cooks)
   Kommentar till text 9571 av Ruth Haffly (1:396/45.28)
Ärende: Breadmakers
===================
    
(oopps, forgot to change subject and in SBBS, too late!)

 >  CS> Here too!  It may sound rather 'Asian' but thats definately not all I
 >  CS> cook!
 > 
 > Your Asian influences are still strong; you've been back state side less
 > than a year.

Yeah, but some parts will be with us forever.  Yet today we made up totally
non-asian.

I took a pork roast (shoulder) and tucked it in the crockpot with a 16oz can
if hot-n-spicy V8 and a chopped onion.  I let that fellow go on low for
almost 24 hours then poured out all the juice (probably should have saved the
broth but we are overloaded on the freezer so didnt).  Dumped the veggies out
and pulled the pork with the 2 fork method then added it back to the crockpot
with a bottle of hicory smoke BBQ sauce, 1 green pepper and 1 chopped onion.

Mega munchies.  I mean a truely *wonderful* dish.  (if you hear munching in
the background for the next few hours, it's me).

 >  CS> In a bit after I do the 'messages to me' will post the huge shopping
 >  CS> trip.  I am back to big stock ups at 2-3 month intervals and smaller
 >  CS> trips for fresh stuff.  Lets say I was scraping the ice out the
 >  CS> freezer practically ;-)
 > 
 > Been there, done that. Hopefully in 6 months our freezer meal options
 > will be looking sort of scanty.


Whereas here, thank God, last move we hope.

 >  CS> I stil havent gotten Lamb stateside.  Havent see it at a decent price.
 >  CS>  I'm cheap ;-)  I'll happily pay 8.99lb for good shrimp or sashimi
 >  CS> tuna, but not much else.
 > 
 > I don't recall what we paid--something like $7.99 (or less?) at Publix I
 > think.  They're the best place for lamb around here, cheaper than Fresh
 > Market, natural and good quality.


I'm too cheap for that ;-)

 >  >  CS> For now and next 4 years, will be us 3.  After that, might be us 2 b
 >  >  CS> might be Mom comes to be with us.
 > 
 >  > It's been the 2 of us now for 7 years (since we went to HI), not even a
 >  > cat or dog for company.  We might take my mom in if dad pre deceases her
 >  > but not sure on that right now. She would have to make a major change in
 >  > the way she eats. (G)
 > 
 >  CS> I think somehow she wont mind too much!  Same if my Mom comes with us
 >  CS> eventually, she won't mind too much getting a bit of extra spice as
 >  CS> long as we are careful on her diet needs.
 > 
 > My mom would have to do a major mental adjustment, as well as taste
 > adjustment. We cook so differently from the way she does, it's almost a
 > complete reversal. But, we also cook/eat more like she needs to be doing
 > for a diabetic diet.

My Mom to as she's quite independant and wants to be that way.  It's ok, she
knows where to come when it's time and she's ready.

 >  >  CS> I dont know, only that I have several that seem almost identical as 
 >  >  CS> they peeled off her name.  Many of my recipes are floating out there
 >  >  CS> with my name peeled off.
 > 
 >  > Makes me wonder how many of mine are doing likewise. (G)
 > 
 >  CS> I've seen large numbers of mine on those collective sites, all but the
 >  CS> wording I've used peeled of so you cant tell it was mine!
 > 
 > The narration part makes it fun reading tho. (G)

Hehe i always made an effort to add a little of our life at the time of making
 a new dish.  It makes them more fun!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xx does Crawdaddy
 Categories: Xxcarol, Seafood, Crawfish, Diabetic
      Yield: 4 Servings
 
      3 lb Whole crawfish
      4 tb Old bay seasoning
    1/4 c  Vinigar
    1/2 tb Black pepper, fresh ground
  1 1/2 qt Water, or 'to cover'
 
  Aiiee! This is good and so simple, my daughter Charlotte (age 7)
  helped me make it!  Sadly, she also ate 1/2 of it so '4 servings'
  might be a bit off but for most folks, probably about right <grin>.
  
  Take the crawdads and if frozen, let defrost first.  This is one of
  the few recipes that will work well with frozen precooked whole ones,
  so take note if that's what you have where you are.
  
  Fill your pot about 1/2 way with the water, Old Bay, and black
  pepper. Feel free to add more 'Old Bay' or a dash of tabasco or so,
  if you like it nice and hot.  Stir this mix and let come to a low
  boil.
  
  Add the crawdads and if pre-cooked, turn off the heat.  If live,
  bring back to a boil for 3-5 mins then turn off the heat. Let sit in
  the hot water, soaking in the flavors for 5 mins or so.  Ready to
  serve then, but they will wait patiently as long as warm, for longer
  if setting the table.
  
  If serving Crawdads, or other foods with shells, be sure to provide a
  'shell dish' so your guests/family have a place other than their
  plate to stow them.
  
  From the Kitchen of: xxcarol From: Carol Shenkenberger Date: 12-21-00
  Cooking
 
MMMMM
 
            xxcarol

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