Text 25373, 123 rader
Skriven 2012-05-28 20:01:04 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: veggies 716
===================
Hi Michael,

 RH> We were at Trader Joe's
 RH> yesterday; they had a table of good looking red bell peppers at 69
 RH> cents per so we got half a dozen.

 ML> Nice. Freezers do have their use.

Yes, ours is well stocked. We can probably have a month or so of meals
from it, supplimenting with pasta, rice, etc. Actually overall very
little of the red peppers made it into the freezer; I think about 4 of
the 14. The rest were processed into pickled, roasted peppers--yummy!


 RH> I make good use of the chef's knife I got a few years ago; it may not
 RH> be top of the line but it does a really good job. If I had to have a
 RH> minimal kitchen, I'd take that knife and a paring one, but even the
 RH> paring knife is debatable. (G)

 ML> I tend to use a chef's knife for paring, either that or if it's
 ML> really big a grooved (not serrated) steak knife. Seldom if ever
 ML> a paring knife, which strikes me designed for close-range homicide
 ML> with a concealed weapon and not much else.

I like it for getting into the smaller areas that the chef's knife, even
at the tip, would be awkward getting into. When we were in Germany, on
one of our trips to Switzerland, I got a regular paring, a serrated
paring and a small serrated bread (roll) knives, plus a small Swiss Army
knife in a hardware store in Gruendelwald. Those paring knives are the
ones I grab 99.99% of the times I need one.


 ML> and so on - or abhor them. Something of both, perhaps, as I
 ML> might feel towards a particularly beautiful ICBM or the
 ML> New York Yankees.
 RH> So who's a NYY fan here? The husband of one of my friends is a big fan
 RH> so we have a good natured teasing about who roots for the wrong NY
 RH> team.

 ML> I believe Fordinski is.

And I know the other RH is a Mets follower. Most of the time I just
check the scores, don't get them on cable or broadcast down here & don't
want to internet stream if they offer that.

 RH> years we were there. Now, back on the mainland, we use them more,
 RH> especially in the summer. I'm going to make a German potato salad for
 RH> supper tomorrow night; some time next week we'll have a wilted lettuce
 RH> salad with boiled bacon dressing over mashed potatoes.

 ML> Annie presented me with a tribute out of the freezer a couple
 ML> days ago - ancient leftover corned beef. I trimmed off the fat
 ML> and fried it (ate the cracklings) for the grease and cooked
 ML> onions in that. 15 boiled baby potatoes and the diced-up beef
 ML> yielded 4 servings of hash, which we rather enjoyed and packed

Sounds good; I've not had hash in years. My mom used to do it with
regular roast beef and gravy, not corned beef. Totally different taste.


 ML> some up for Billy at the nursing home (they allow self-catering
 ML> there, including one beer or other alcoholic beverage a day).

Probably encourages the residents to eat more, if they're allowed to
have the foods they prefer instead of institutional cooking.


 ML> This left us the rest of a bag of baby potatoes, which she
 ML> insisted on making mayo potato salad with, despite our having
 ML> a pound of excellent bacon and my not being greatly fond of
 ML> mayo potato salad. Our Mem Day food is going to be that potato
 ML> salad, some Angus dogs from the deli (a very reputable one, but
 ML> I find the Angus label almost as misused as Wagyu), and burgers,
 ML> of which I am making 4 out of 3 lb of beef.

Hope it was good. We had left over pasta salad for lunch and a multi
veggie sitr fry over brown rice for supper. It had onion, carrot,
celery, broccoli, yellow squash, a spinach like green (forget the name)
and sugar snap peas in it. All but the first 3 veggies were farmer's
market buys.

 RH> what but it was a good potato salad. It's a lot different from the mayo
 RH> based one I was raised with but stopped making years ago. My mom's
 RH> dressing used mayo, vinegar, sugar, celery seed, salt & pepper over
 RH> just potatoes and hard boiled eggs--rather bland but that's what my dad
 RH> likes so that's what she made.

 ML> There used to be a place in Boston called the English Room that
 ML> gave every table a bowl of salad tossed with a dressing using
 ML> cheap oil, vinegar, sugar, celery seed, salt and pepper. Odd
 ML> place. The food was not great, but it had a large mimeographed
 ML> purple menu with entries such as "pork chops and applesauce
 ML> 3.76" or "fried chicken 2.52," and aside from getting us filled
 ML> up with stuff that was marginally better than the dining hall
 ML> food offered a strange hominess and charm. Anyhow, I once
 ML> had a party for which I duplicated the dressing (not too hard),
 ML> and some of the guests got kind of teary-eyed; perhaps one or
 ML> two gagged as well, but I don't rightly recall that.

Sounds like 50's era cooking. We didn't have applesauce with pork chops
(I did when I went to college & that's how it was served.) nor tossed
salads (sometimes just lettuce and tomatoes with a pseudo 1000 Island or
Russian dressing). Part of it was because of Dad's tastes, part of it
was that he didn't make enough money to buy extras like applesauce to go
with pork chops but it sounds a lot like what I've read about cooking of
that era. BTW, the "salads" were from what he grew in the gardens;
that's the only way he let us get by with having one for years. When my
sister was in the hospital, he and Mom would usually go over to visit
her after she (Mom) got off of work & they'd have supper out. Most came
with tossed salads so Dad finally got to appreciate them. He and Mom buy
salad greens more often now but always with blue cheese dressing. I
either eat it plain at their house or make my own mock 1000 Island.

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


... History repeats itself because nobody listens ...

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