Text 27624, 67 rader
Skriven 2012-07-28 22:34:23 av Ruth Haffly (1:396/45.28)
  Kommentar till text 27497 av NANCY BACKUS (1:261/1381)
Ärende: nibbling  was: potpies
==============================
Hi Nancy,

 NB> left  NB>> in by nibbling any little scrap that seems like maybe it
 NB> could be a  NB>> bone slipping through... some of them ARE bones...

 RH> I could do that but generally don't. I've never been much of a nibbler
 RH> or taster while cooking. I know, some cooks say it's the only way to
 RH> season, but I usually get it right without tasting. Some things, like
 RH> chili for competition, I get Steve to do the fine tuning on the
 RH> seasoning.  Otherwise, it's instinct, as in the meat sauce I made the

 NB> If I'm making it up as I go along, and/or I'm not quite sure what I
 NB> want it to end up as, I for sure will be tasting as I go.  The
 NB> nibbling is
 NB> usually on the tedious jobs, where a bit of whatever just finds its
 NB> way to the mouth... or where there is some sort of question that
 NB> nibbling
 NB> would answer... (G)

Sounds logical; I was not brought up to taste as I go (nor cook
creatively) so I guess that's why I never started.

 RH> other night for my parents. Got a major thumbs up from Steve also. I
 RH> had to buy garlic powder, oregano, basil, red bell pepper, mushrooms
 RH> and onion for it but the final product was tasty.

 NB> That's probably something you can about do in your sleep, I'd imagine.
 NB> Things I do that are pretty much routine, even if minor things change
 NB> depending on what's on hand to use, I don't bother tasting (unless I'm
 NB> using some more than usually out of the norm ingredient(s)).

I do a basic sauce and varients on it quite often. After supper, I put
the sauce into a couple of quart containers & into the fridge. The next
day in Kingston I picked up some smaller containers, intending to
transfer the sauce to them for meal size portions. Got home and found my
mom had just put the bigger ones into the freezer. Hopefully when she
thaws it, the left overs won't sit in the fridge and go bad.

We had a good Italian/fish fry meal Friday night (July 20) with Steve's
sister and brother in law. They reccommended a place called Alfano's (at
Lee and Ridgeway). It's a small place, half is a (noisy, busy) bar but
there's a restaurant also. We started with a full plate of gnocci, split
4 ways--the tenderest I've ever eaten and a good marinara sauce. Then we
all got the fish. It was all big pieces, well cooked, not dry, some sort
of tender white fish. Steve got his broiled, Patty's was fried (a very
light crumb coat) and Mike & I got ours French style. The latter was
baked (?) with a light egg wash & parm cheese and a white wine, lemon,
garlic & I don't know what else sauce. If you've never gone there, go!
The original owner (grandma) was on vacation in Italy but her family
cooks as well as she does. Steve's sister & her family have been there
before and never disappointed in a meal. All the fish came with a good
creamy cole slaw and a choice of sides; I got a baked potato but fries,
broccoli, pasta and escarole garlic oilve oil (as printed on the menu)
were also available. They have about a dozen Italian dishes, a steak
choice and several sandwiches. If you haven't gone by the time we come
up to the area again, that's where we're going.

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


... Matthew 7:7 |... seek, and ye shall find;

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