Text 27909, 108 rader
Skriven 2012-08-03 17:49:41 av Ruth Haffly (1:396/45.28)
  Kommentar till text 27829 av NANCY BACKUS (1:261/1381)
Ärende: nibbling  was: potpie
=============================
Hi Nancy,

 NB>  NB>> just finds its way to the mouth... or where there is some sort
 NB> of  NB>> question that nibbling would answer... (G)

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

 NB> Dunno... I don't remember being taught to taste as I go... and I think
 NB> I might have been the most creative cook in the house, at least for a

I didn't really get creative until after I left the house. We had to
cook to Dad's tastes--bland, uncreative, etc.

 NB> while...  I was given some cookbooks when I was 11 or younger (don't

I got the Betty Crocker Kid's Cookbook for my 8th birthday. Other than
that, I used my mom's. Got the first of my collection in settling my
grandmother's estate the winter before I got married. Gave one away that
I wish I'd kept now, an American Heritage one.

 NB> remember now from whom, but probably at least one was from my parents,
 NB> and at least one from grandparents...), which I was allowed to make
 NB> some recipes from.  For my twelfth birthday, I got to plan the menus
 NB> for all three meals, and cook them all... Daddy took me to the store
 NB> to get the ingredients I needed that we didn't have in the kitchen.
 NB> It was fun,
 NB> exhilerating, and totally exhausting... I didn't repeat quite that

That was a good bit of work! I cooked my first meal by myself when I was
7 for a Brownie Scout project.


 NB> effort for many years (like when I was grown and on my own, and had
 NB> to... [g])  As for tasting... that was how I discovered that my
 NB> parents way of fixing liver simply went too far...  We seared the
 NB> liver, and
 NB> then put it in a pressure cooker with flour and onions to make its own
 NB> gravy... always rather dry and overcooked...  But I discovered, by

That's way overcooking the liver! My mom always did it in the electric
frying pan, floured, usually one slice of bacon per person. Not too
appetising, especially the gravy that she made with it.


 NB> tasting right after searing the liver, that liver could be very nice
 NB> tasting, at that stage of things...  :)  When I got out on my own, I'd
 NB> cook the onions first, and then sear the liver...  Much Better...  :)

Have you tried baby beef or calve's liver? We like them better than
beef. I do a Spanish style with bell pepper, onion, mushrooms and
seasoned tomato sauce; it's good over rice or noodles.


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

 NB> At least a quart of sauce might only need to go for two meals or so...
 NB> that could be used before things go bad...  Or maybe they could invite
 NB> your brother over to help eat...?  :)

It should keep but I'm not holding my breath as they're not big pasta
eaters. The meals my brother eats with them are usually Sunday (night)
dinner; my mom does the standard meat, mashed potatoes and 2nd vegetable
with dessert for that. That may change now; we'll see.


 RH> We had a good Italian/fish fry meal Friday night (July 20) with
 RH> Steve's sister and brother in law. They reccommended a place called
 RH> Alfano's (at Lee and Ridgeway). It's a small place, half is a (noisy,
 RH> busy) bar but there's a restaurant also. We started with a full plate

 NB> Never been there... and never really noticed it, either.... I'll have
 NB> to look for it next time I'm at that corner...

It's set a bit off the road, with just a smallish sign, so you'll have
to look.


 RH> of gnocci, split 4 ways--the tenderest I've ever eaten and a good
 RH> marinara sauce. Then we all got the fish. It was all big pieces, well
 RH> cooked, not dry, some sort of tender white fish. Steve got his broiled,
 RH> Patty's was fried (a very light crumb coat) and Mike & I got ours
 RH> French style. The latter was baked (?) with a light egg wash & parm
 RH> cheese and a white wine, lemon, garlic & I don't know what else sauce.
 RH> If you've never gone there, go! The original owner (grandma) was on

 NB> Sounds good...  We don't usually think of going out to Italian type
 NB> restaurants, so there's a good chance that we might not have gone yet
 NB> by the next time you're up...  But it does sound like a very nice
 NB> place. :)

Try it for something different. You won't regret it.

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


... I hit my CTRL key, but I'm STILL not in control

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