Text 18560, 135 rader
Skriven 2011-12-02 15:20:04 av Janis Kracht (1:261/38)
  Kommentar till text 18551 av MICHAEL LOO (1:123/140)
Ärende: eat the rich 299
========================
Hi Michael,

> I've been using your board as a check mostly, doing
> the md command to look at the messages to see if
> I sent everything I thought and got everything I
> deserved.

Ok, good - that works for me (grin).. hope all is working well for you.

> I went past Occupy Boston a couple days ago - surprised at
> how polite they were and how they in fact did not get in
> the way. I would have thought they had taken over the
> Federal building by now.

We could hope Lol.. well, I'm glad to see the spirit of the 60s hasn't quite
died off.

> I've eaten cold leftover pasta with white clam for breakfast.

Ok, I draw the line at cold leftover pizza Lol.. well I used to anyway.
Non-gluten cold pizza is just plain bad, unlike non-gluten pizza which is
mostly bad hehe..  I have a new gf free pizza crust mix I'm going to try
tonight.. hope it's better than the last mix I bought.

I did find a good non-gluten shell premade in the health food store in the
Frozen section.  It was made with tapioca starch and some other nut
ingredients. Excellent shell.  Of course, I don't remember the name of the
company, but I'm hoping they have more of them so I can get some next time we
stop by.

> More unfortunately, the restaurant had made it partially using
> butter, which coagulated on the pasta and also, unappetizingly,
> on the sides of the styro box.

Sure.. butter glob syndrome (g).  Olive oil can do the same in the fridge, I
suppose.. I notice it on top of the pesto bowl eternally in my fridge.  That is
fine though since a few minutes at room temperature returns it to its normal
state. I cover the top of the pesto in a bowl with olive oil to keep it fresh.
I use a tablespoon or two of Pesto in a lot of my tomato sauces.  Certainly in
marinara and meatball sauces.

>> Maybe the differnce here is Thai parsely and Italian flat leaf..

> I don't think so in my case. I think my palate is just
> not as attuned to green tastes as yours is.

Yeah, most likely.  I do love fresh Italian parsley.

>> Yep, I like the toastiness of cooked parsley and not so much
>> the greenness of fresh.
>> Ok.. method is madness Lol..

> Method is everything. Fussing about method is madness.

How true :) :)  I was making pies once with a friend.. same one mentioned
below, who like to fritz the clams in the olive oil.... she just couldn't get
the hang of fluting pies, no matter how I showed her.. finally I said, "You
know what?  The pie doesn't need to be fluted" (bg).

> I am thinking of going to my ASTA national convention,
> speaking of method and madness - bunch of music teachers -
> as it's in Atlanta this year, and I'd have an excuse to
> visit my (still happily married, alas) high-school
> heartthrob, speaking of madness and madness.

(Grin)  Hope you have a good visit.  Hopefully the weather will be warm there
as well .. when will the convention be?  Right now all I can think about is
temperate weather .. though to be honest, our Winter this year has been very
very mild.

>> Janis's Canned Clam clam sauce

> Kind of what I do, except I use 1/4 c olive oil tops
> and no clam juice but what's in the cans. I also, no

The Extra EVO is something Sicilians do.. :)  Lots of EVO.. it's so sweet.  I
can understand not using the extra clam juice.. there are times when I just
don't have that extra bottle as well.

> surprise, cook the parsley and red pepper flakes, if I
> use them, in the oil with the garlic. For chopped clams,
> I simmer 5 or so minutes; for the baby clams, which I

I used to love baby clams.. :)  Haven't had them in a while.

> prefer, I don't simmer at all, just raising the heat to
> boiling when the wine (which I don't always se either,
> just when there's an open bottle handy) goes in, then
> immediately off heat and on pasta.

I had a friend who insisted on tossing the clams into the oil and garlic and
sauteeing them... she insisted it made the dish more "clammy".. I dunno.. more
tough 'clams' is what I'd expect there though.

> 3 tb Chopped parsley

Put more in, I insist Lol  again, just my taste here.  When I buy fresh parsley
it goes right in the freezer in a plastic bag.. so often I'll litterally grab a
good handful off the top.  When it's frozen, it crumbles easily as well.

Here's what I used to make Gluten-free Pumpkin Pie, on Thanksgiving: Flaky Pie
Crust:
1 1/4 cups GF Flour
1/2 cup chilled shortening
1/2 tsp. salt
4 tbsp ice-cold water

Combine the salt and flour. Add the shortening to the flour, and use a pastry
blender to combine the flour and shortening until the shortening is pea sized. 
Sprinkle the cold water, 1 Tablespoon at at time, and use your fingers or a
fork to combine with the flour/shortening  mixture. Gather into a ball.  On a
lightly floured surface, press the dough ball into a disc, and then roll out a
bit larger than the pie pan.  Make fluted edges.

Filling:
2 cups pumpkin
2 eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

Beat the eggs and sugars until blended, then stir in the pumpkin and
seasonings. Pour into prepared pie shell. Bake at 400F for 15 minutes, then
reduce the heat to 350 and back for 45 minutes more.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)