Text 14063, 63 rader
Skriven 2011-07-29 23:14:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: fast food 641
=========================
 -=> On 07-29-11  10:22,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: fast food 641 <=-

 DSac> As far as cereal goes, I agree with you with some qualifications.
 DSac> I can get a HUGE box of corn flakes at Price/Rite or Save-a-Lot,
 DSac> two extremely cut-price no-frills stores, for $1.39, which is about
 DSac> a fifth of the price of Kellogg's around here, and I can not tell the
 DSac> difference between them. That may not be true for most of the
 DSac> "special" cereals, like Cheerios, but for basic things like puffed
 DSac> rice, crisped rice, or flakes, I haven't found a difference between the
 DSac> cheapest store brands and most expensive nationals.


I have little experience with flake cereals.  I like cereals that
maintain at least a little texture and crispness.  My usual are frosted
mini wheats, various types of chex, and Life.  Gail sticks with honey
nut cheerio, Life and Crispix.

A while back we tried some new version of a oat flake cereal that was an
immediate loser for us.  We put a portion of the rest of the box out on
top of the roots in that crab apple tree -- even the squirrels, rabbits
and chipmunks ignored it.

This might suit CT Ruth more than you.  I recall that you do not like
Indian foods, but that is my selection now:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlic & Ginger Potatoes
 Categories: Side dish, Vegetable, Indian
      Yield: 4 Servings
 
           Potatoes  ( of course)
           Ginger 3 or 4 inches long
      3    Cloves of garlic
           Ground tumeric
           Salt
           Cayenne Pepper
           Water
           Oil
           Fennel Seeds
 
  Boil the potatoes then peel and cut them into cubes.
  Blend the Ginger, garlic, tumeric, salt and cayenne pepper
  with a quarter glass of  water
  Heat the oil in a large open frying pan,  non stick if possible.
  Put the Fennel seeds in when the oil is hot. Sizzle for 20 seconds or
  so. Add in the paste from the blender into the oil.  Fry for 3 or 3
  minutes stirring so that it does not burn or stick.
  Drop in the potatoes.
  Stir gently and fry till the potatoes cook on a low heat.
  
  From: Ian Hoare                       Date: 09-13-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:20:18, 29 Jul 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)