Text 16961, 80 rader
Skriven 2011-10-23 22:12:12 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16767 av MICHAEL LOO (1:123/140)
Ärende: spaghetti 63
====================
Hi Michael,

 RH> Or a demolition crew. (G)

 ML> That's the eventual fate of the house, no question. It's
 ML> gotten to be a "wrack and ruin" place.

Any feelings attached to it? The house Steve grew up in is going up for
sale soon; he'd like to buy it but..................  When his folks
moved to FL, they sold it to Steve's brother & his wife. Now his widow
wants to sell it and move closer to her family.


 ML> I think it's a rough translation of "laksa," sometimes
 ML> called rice vermicelli, sometimes called rice noodles.
 ML> But truth be told, thin spaghetti would work in a pinch.
 RH> Going cross culture? We've done that from time to time.

 ML> When you're out of one kind of pasta, you use another.
 ML> Filling your belly comes before the finer aesthetic
 ML> points. What constitutes fineness is open to discussion.

We've used angel hair spaghetti for lo mein noodles. Worked quite well
actually, we got a whole wheat noodle instead of a white one.


 ML>       Title: Italian Meatballs and Spaghetti
 ML>   1 1/2 ts Basil
 ML>     1/2 ts Oregano
 RH> I use the same seasonings in my meat balls as I do the sauce--oregano,
 RH> parsley, garlic, s&p and basil. I'll also add some grated Parm or
 RH> Romano cheese & a bit of olive oil.

 ML> I of course add thyme and cut the basil sharply (I think
 ML> dried basil tastes acrid, rather like bad tea, and must be
 ML> used in moderation), using thyme also instead of cheese in
 ML> the meatballs themselves.

It's a matter of individual taste. I make the basic sauce Steve grew up
on, with a few varients of my own. Never used thyme in meat balls, tho
we've lots of it growing right outside the kitchen door. I have, since
seeing what Janis does, started using half mint & half parsley in my
lasagne cheese mix.


 ML>       Title: Hot & Sour Eggs in a Noodle Nest
 ML>  Categories: Chinese, Pasta, Eggs
 ML>    Servings:  4

 ML>       1 c  Chicken broth
 ML>       2 tb Cornstarch
 ML>       2 tb White vinegar
 ML>       1 ts Soy sauce
 ML>       1 ts Sugar
 ML>     1/8 ts White pepper
 ML>     1/2 lb Chinese noodles, cooked,
 ML>            -drained & hot
 ML>       1 ts Sesame oil
 ML>       1 tb Soy sauce
 ML>       1 tb Salad oil
 ML>       2 c  Bok choy, cut in 2 inch
 ML>            -lengths
 ML>       1 tb Water
 ML>       1    Whole green onion, thinly
 ML>            -sliced
 ML>       4    Hot poached eggs

Looks good--and easy!


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


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)