Text 23307, 138 rader
Skriven 2012-04-03 17:34:49 av Ruth Haffly (1:396/45.28)
  Kommentar till text 23211 av MICHAEL LOO (1:123/140)
Ärende: economy/ies 466                                          [1]
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Hi Michael,

 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.

 ML> Acceptable depends on how much protein you need in your
 ML> recipe. For eating, I now prefer as much yolk as I can

I like a roughly equal amount of yolk and white but am not too
particular. If the eggs are fried or scrambled, I like them more on the
firm side; I was raised on really runny ones.

 ML> get; over the years there have been severe flipflops in
 ML> my tastes regarding eggs, sort of peculiar given the

I've always liked scrambled or omelettes better than fried. One of my
favorite ways to eat fried is "egg in the eye"--get my egg and toast in
one. I used to hate the yolks on hard boiled but enjoy them more now. I
guess part of it was that I'd eat the whole yolk at once when I was a
kid and it always seemed to be so dry with a side of gumminess. Don't
know when I started eating them with salt but I wasn't raised that way;
I suspect it was when I was in college.


 ML> relative mildness of the flavors. Part of it has to do
 ML> with the fact that yolks make me fart.

I've never noticed that effect. (G)


 RH> I generally don't use used bones.

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

No special reason, I don't use them.

 ML>  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.

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

I just avoid the moldy ones, don't have to worry about the mold that
way.


 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?

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

I've not seen a major league game since before I went to college. We've
not lived near enough to a ball park for the most part. Probably the
closest was when we were stationed at Fort Devens but Steve isn't that
much into sports so............................. He will go to games
with friends, just for the company but we've never been to a MLB, NHL,
NBA, etc game, just college or minor league.

 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.

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

I understand, but the companionship is nice to have. We keep a good eye
on our expenses, with an occaisional splurge.

 RH> fried) in the bacon grease. In the first one, they were just wilted by
 RH> the heat of the pasta & pasta water.

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

OK, and you know we don't use much salt.


 ML>   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.

 ML> Not my style at all. I do like Parmesan of course but don't
 ML> indulge much of course.

It was the 2nd recipe that was much better, not the fact that I subbed
cheeses. I like both of them and have gone for anything but the green
can for several years now.

 ML> a miniature black bulldog owned by my host's roommate did

 RH> .........especially when you have a curious dog. I remember sleeping

 ML> When you try to save a night's hotel, you do what you
 ML> have to do and endure what you endure; but it was actually
 ML> a rather friendly and nice dog.

I understand. But a friendly dog checking you out every time you move
can get annoying, especially if he thinks he's going to get some
attention.

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

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


... Nothing is ever lost. It's just where it doesn't belong.

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