Text 23211, 142 rader
Skriven 2012-04-02 00:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: economy/ies 466
=======================
 RH> along with the increase in portion sizes we've seen over the last
 RH> 20+/- years.
 ML> Do they offer an acceptable ratio of white to yolk?
 RH> More yolk in proportion to white but acceptable ratio probably depends
 RH> on your definition.

Acceptable depends on how much protein you need in your
recipe. For eating, I now prefer as much yolk as I can
get; over the years there have been severe flipflops in
my tastes regarding eggs, sort of peculiar given the
relative mildness of the flavors. Part of it has to do
with the fact that yolks make me fart.

 RH> I generally don't use used bones.

There's no reason not to, really - if you are concerned with
hygiene, consider that a long simmer will get rid of all the
germs; and if you are concerned with aesthetics, a prerinse
will take care of that.

 I do, for veggie stock, use less
 RH> than prime veggies but nothing moldy or anything like that. Onion
 RH> skins, wilted celery, and such like are fine for that.

Modestly moldy is said not to hurt, though if there is a
substantial blue component, you will taste it in the finished
product, and I don't like that at all.

 RH> You had more fun watching the game. Sounds like you had a good
 RH> time--get your fill of baseball for the year or just for a few months?

One of the reasons I go to spring training (in addition
to taking the chill off my bones and seeing friends) is
that even with hotel and airfare, it's cheaper than going
to, say, Seattle for a few games, which is itself cheaper
than going to Boston for a couple games. I often find
myself in a somewhat depressed baseball market (Orioles
and Nationals, with the latter sometimes running specials
in the single digits for seats that I can't see from),
but there's a reason why it's depressed.

==

 ML> Planning on it. Of course, there will have to be an uptick
 ML> in the economy (my economy) before that trip
 RH> Understandable. I wish we could get over there but our economy would
 RH> have to take a major up tick for that to happen. Planning on doing a
 RH> lot of driving this summer but that's the only way we can do what we
 RH> want. 

Having an affluent traveling companion cuts both ways.
Lilli carries her own weight, but sometimes we spend more
than I would spend if I were by myself. She has occasionally
made moves to taking more than her share, but I am not sure
about the sense of unfairness or obligation that might cause.

 RH> Like that first greens and pasta recipe I tried
 RH> last week; it was a dud. I made another one tonight that was much
 RH> better; it had bacon in it which was a big plus. Also, the greens
 RH> (chard in this case, spinach for the first one) were cooked (stir
 RH> fried) in the bacon grease. In the first one, they were just wilted by
 RH> the heat of the pasta & pasta water.

I've had dishes that rely on the pasta water to cook the
vegetables: it seems to work only if you somewhat oversalt
the water.

  The first one called for herbed
 RH> goat cheese--OK as a spread but not in this dish. Second one called for
 RH> parmesan (I used romano) and it tasted much better.

Not my style at all. I do like Parmesan of course but don't
indulge much of course.
 
 ML> a miniature black bulldog owned by my host's roommate did
 ML> bother me a bit.
 RH> .........especially when you have a curious dog. I remember sleeping
 RH> on the couch at one of my cousins one night when I was in college; it
 RH> seemed like every time I moved even a small muscle, the dog was
 RH> checking me out.
 
When you try to save a night's hotel, you do what you
have to do and endure what you endure; but it was actually
a rather friendly and nice dog.

---------- Recipe via Meal-Master (tm) v8.02

      Title: Hungarian Barley Stew
 Categories: Main dish
      Yield: 8 servings

  1 1/2 lb Beef stew meat
           -- cut into 1/2-inch cubes
      2 tb Vegetable oil
  1 1/2 c  Chopped onion
      1    Garlic clove; minced
     28 oz Canned whole tomatoes
           -- undrained, chopped
      3 c  Water
    2/3 c  Medium QUAKER Barley*
      2    Beef bouillon cubes
      1 tb Sugar
      1 tb Paprika
    1/2 ts Salt (optional)
    1/4 ts Caraway seed (optional)
           Sour cream (optional)

  in 4-quart saucepan or Dutch oven, brown meat in oil.  Add onion and
  garlic.  Cook until onion is tender; drain.  Stir in remaining ingredients
  except sour cream.  Bring to a boil.  Reduce heat to low; cover.  Simmer
  45 to 50 minutes or until meat and barley are tender, stirring
  occasionally.  Top each serving with sour cream, if desired.

  Eight 1-cup servings

  *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley and sour
  cream.  Bring to a boil.  Reduce heat to low; cover.  Simmer 30 minutes.
  Stir in barley.  Continue simmering 20 minutes or until meat and barley
  are tender, stirring occasionally.

  Nutrition Information: 1 cup
  * Calories 240
  * Protein 21g
  * Carbohydrate 21g
  * Fat 8g
  * Cholesterol 50mg
  * Dietary Fiber 3g
  * Sodium 425mg
  * Percent of Calories from Fat: 29%

  Exchanges: Starch/Bread 1, Meat 2, Vegetable 1-1/2

  Source: Quaker's Best Barley Recipes
  Copyright 1992 The Quaker Oats Company
  Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias

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