Text 26510, 83 rader
Skriven 2012-06-26 00:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nola 844
================
 ML> Goes to show that living right is no guarantee.
 RH> We slipped somewhat in the last 3 years--more bacon, other pork, a bit
 RH> heavier on the sweets but really not bad. Still 99.99% whole grains
 RH> tho. 

What you consider slipping up is other people's exemplary.

 RH> We ate at Mulate's tonight; Steve had grilled alligator & I had grilled

I was not thrilled with the alligator at Mulate's. I've
had better things there - and better alligator elsewhere.

 RH> shrimp. My cholesterol might go a bit higher but I wanted a seafood
 RH> meal here. And, I've not had any chocolate of any kind in the last week
 RH> or so. 

I'm pretty sure shellfish, though their numbers are bad,
don't do much to yours.

 RH> Which I had the basics and will go thru a day long class later on.
 RH> We're figuring we'll probably know most everything they'll tell us
 RH> about nutrition. (G)

You already knew not to overdo things. The only theing they
might teach you is how to underdo things and not miss the
shortage.

 -=> Ruth Haffly said to Nancy Backus <=-

 RH> We're in New Orleans for a few days (leaving tomorrow). Tonight we
 RH> went to a place called Mother's, established in 1938.

On Poydras St.? I found the food underseasoned.

 I had grilled
 RH> shrimp (outstanding, almost melt in the mouth!!!), potato salad (a
 RH> mashed potato one, not so great) and turnip greens (very meaty, greens
 RH> cooked to the typical southern mush).

Be careful what you ask for: two days ago I had some very
fragrant kalbi ribs done in the Hawaiian style - these had
been marinated 4 days in an excellent marinade. Unfortunately,
some genius decided to add fresh pineapple to this marinade
instead of just an hour or two before cooking. The meat was in
fact melt in the mouth, and it was a disconcerting if not quite
disgusting experience.

 Steve was a bit disappointed in
 RH> his shrimp creole; the red beans & rice were wimpy but a bit of hot
 RH> sauce improved them and the cabbage was quite good. Lots of meat in
 RH> both of the latter dishes.

Yay meat! I thought the red beans and rice there woefully
underseasoned, and when I added enough of that Louisiana
hot sauce stuff to give sufficient spice, the dish was
almost too sour for me.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Baby Shrimp and Tarragon Mustard
 Categories: Appetizers, Dips, Seafood, Syd's book
   Servings:  4

      2 ts Dijon Mustard
      1 ts Lemon Juice
  1 1/2 ts White Wine Vinegar
      2 ts Fresh Tarragon, Chopped
      2 ts Dried Tarragon, Crushed
      1 c  Mayonnaise
    3/4 c  Baby Shrimp
    1/2 c  Sour Cream

  Mix the mustard, lemon juice, vinegar, and tarragon.  Blend in the
  mayonnaise.  Add the shrimp, then the sour cram.  Blend well.  Cover and
  chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
  Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
  From: Syd's Cookbook.

MMMMM

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