Text 23103, 95 rader
Skriven 2012-03-30 21:33:34 av Ruth Haffly (1:396/45.28)
  Kommentar till text 23052 av MICHAEL LOO (1:123/140)
Ärende: more pork 441
=====================
Hi Michael,

 ML> better, so we didn't go.
 RH> Oh well! Save it for the next trip over there.

 ML> Planning on it. Of course, there will have to be an uptick
 ML> in the economy (my economy) before that trip

Understandable. I wish we could get over there but our economy would
have to take a major up tick for that to happen. Planning on doing a lot
of driving this summer but that's the only way we can do what we want.


 ML> Ended up our best one was at Paulaner Brauerei during
 ML> Starkbierfest. It cost twice what any of the others did,
 ML> but it might have been nearly twice as satisfying, as it

 ML> You might have enjoyed this occasion, despite the fact that
 ML> the main course was beer. The food was quite respectable, the
 ML> customers jolly and reasonably upright though some were a little
 ML> overserved, and the oompah band oomped in a friendly way.
 ML> Quite costly though.

As long as there's good company, we'll be fine. If the crowd starts to
get out of hand however, that isn't such a great time. Genreally that
happens with too much of a liquid, not enough of a solid, diet.

 ML> had been cooked the right amount and hadn't been waiting
 ML> around long (indeed, it was the only one that qualified
 ML> as "ofenfrisch," the way all were claimed to be.
 RH> Maybe they put it in the oven when you walked in, so it would be fresh
 RH> when you ordered it. (G)

 ML> At Haxnbauer, you can see for yourself the secret of a good
 ML> Schweinshaxe - the things are kept at the fire until ordered,
 ML> and then whisked to your table still steaming from the first
 ML> and only cooking. It's a bit of an art making sure the parade
 ML> from raw to done to a turn to table runs at a fairly constant
 ML> rate. The one we had at the Schlossrestaurant Neuschwanstein
 ML> was good though a little underdone; the one at the Golden
 ML> Piglet last year was done so hard that the skin - which should
 ML> be crackly and delicious - was uncuttable and almost unchewable.

Win some, lose some. Like that first greens and pasta recipe I tried
last week; it was a dud. I made another one tonight that was much
better; it had bacon in it which was a big plus. Also, the greens (chard
in this case, spinach for the first one) were cooked (stir fried) in the
bacon grease. In the first one, they were just wilted by the heat of the
pasta & pasta water. The first one called for herbed goat cheese--OK as
a spread but not in this dish. Second one called for parmesan (I used
romano) and it tasted much better.

 ML> Ok, it's a deal.
 RH> I'll get the ingredients, you come to visit & cook it. (G)
 ML> Might be done someday. Don't be too too surprised.
 RH> Right now it would mean clearing off the sofa so you could sleep
 RH> there.

 ML> Two nights ago, having just 8 hours between the end of
 ML> dinner and the beginning of my flight, I found such a
 ML> situation and slept for 3 or 4 hours; it was okay, though

But probably not the best sleep you've ever gotten.........

 ML> a miniature black bulldog owned by my host's roommate did
 ML> bother me a bit.

.........especially when you have a curious dog. I remember sleeping on
the couch at one of my cousins one night when I was in college; it
seemed like every time I moved even a small muscle, the dog was checking
me out.

 ML>      12 oz Package portuguese sausage
 RH> Haven't seen this since we left HI.

 ML> No Gaspar's down south? It's the dominant brand here - from
 ML> Fall River or some such place.

Don't think so; I'll have to check into Lowes next time we go in. BTW,
an Aldi's just opened in town yesterday. We checked it out--doesn't have
a lot of what we usually buy but for some things, it's not bad. Don't
know if some of the prices were grand opening specials or what but we'll
keep an eye on them.


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


... Our necessities are few but our wants are endless...

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