Text 16830, 96 rader
Skriven 2011-10-20 23:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: changes 69
==================
 ML> And then there's the Internet. Yelp gives generally
 ML> glowing notices.
 NB> And is that generally reliable/accurate?

No. You have to guesstimate the accuracy of each one
using whatever metric appeals to you. Generally glowing
notices are usually a plus, though. Other criteria I use
include general literacy, accuracy of facts, accuracy of
spelling, evidence of background knowledge, care in using
superlatives in either direction. Also re-reviews by one
contributor that are substantially variant.

 ML> tuna pot pies? They weren't bad, though I recall the
 ML> fish being rather sour-tasting.
 NB> Daddy used to get pot pies when they were on sale... but I don't
 NB> remember him getting anything other than chicken and beef.

Turkey ones were decent as well. The first I found out about
my taste sense being better than others' was when I discovered
that some of my classmates in elementary school had a hard
time distinguishing turkey from chicken pot pies. I also
learned about food phobias via them. One time when my mother
had taken off on one of her periodic escapes, my father made
Banquet beef pot pies without paying attention to the package
directions: he obviously (in hindsight) cooked them at way
too high a temperature for way too little time: they came out
quite dark on the outside while still having frozen bits
inside. For years I had a terrible aversion to beef pies.
That didn't change until I encountered the offal but tasty
steak and kidney pie genre.

=

 ML> Acorn and delicata are, oddly, varieties of the same species
 ML> as zucchini and spaghetti squash. Butternut is different, and
 ML> Hubbard, Queensland blue, and others yet a third species.
 NB> Which species are the little turban ones?

Turban squash I believe are a variety of the same species as
buttercup (some of which look like turbans) - oddly, they are
in the same species as Hubbard. Looked it up - Cucurbita maxima.

 There's also one that's
 NB> colored like the delicata and shaped more like the acorn, I'd imagine
 NB> that that one's related to that species... :)

Doing a search on "looks like acorn squash colored like delicata"
(without the quotes) yields two varieties of C. pepo called
carnival acorn and sweet dumpling, the latter supposedly sweeter.

 ML> There are all sorts of cucurbits, which are more or less edible.
 NB> And then there are the gourds, which normally are used as
 NB> decorations...  

Varieties of cucurbits that are cultivated for their hardness
rather than their softness.

 NB> Watermelon's ok, but not my favorite...  Lots of range of
 NB> taste/distaste here in the echo...  (G)

Once I get past the cucumberosity of them I think they're fine.

Title: Acorn Squash Soup
Categories: Soups/stews, Vegetables
Yield: 8 servings

4 1/2 lb acorn squash, halved
5 tb butter, unsalted
4 lg leeks, chopped (white and  tender green)
7 sprigs thyme, fresh or 1 ts dried
5 c chicken broth
1 1/4 ts salt
1/2 ts pepper, fresh ground
1/2 c sour cream
2 tb chives, chopped
8 bacon slices, fried crisp and crumbled

PREHEAT OVEN TO 350 DEGREES F.  PLACE SQUASH, CUT SIDE DOWN, ON A BAKING
SHEET AND BAKE UNTIL TENDER, ABOUT 40 MINUTES. LET COOL SLIGHTLY. USING A
SPOON, SCOOP OUT THE FLESH. MEANWHILE, IN A LARGE HEAVY SAUCEPAN, MELT
THE BUTTER OVER LOW HEAT. ADD THE CHOPPED LEAKS AND THYME. COOK, STIR RING
CONTINUOUSLY, UNTIL SOFT AND LIGHTLY BROWNED.  REMOVE THYME SPRIGS (IF YOU
USED FRESH).

STIR IN THE STOCK AND THE SQUASH.  SIMMER FOR AROUND 20 MINUTES. IN
SMALL BATCHES, PLACE IN BLENDER OR FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR
BACK INTO THE PAN AND SEASON WITH SALT AND PEPPER. SERVE WITH A DOLLOP OF
SOURCREAM AND CRUMBLED BACON.

Source unknown

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)