Text 2960, 67 rader
Skriven 2010-10-22 12:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: heating up 638
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 ML> I always thought of photographers as more performers than
 RH> It's a job, believe me!

Don't ever think that performance isn't a job itself!

 RH> NYC has always been a bit ahead of the general public.

And as such it influences the course of social behavior
elsewhere and colors future historians' views.
 
 ML> And I didn't encounter a grocery store closed on Sunday until 1965,
 ML> when I moved to Texas. The DC area was a bit more secular than that
 ML> before that.
 RH> Big city folks. Actually, probably catering to the various religious
 RH> groups who celebrated different holy days.

It's a regional thing, I suppose, as well as an urban/rural thing.

 RH> Before going to the show, we went back to the Taj Maha. We'd eaten
 RH> there about 6 months ago and wanted to return. We took the buffet this
 RH> time; most things were at a medium heat level with one or two really
 RH> hot and one mild.

A well-balanced Indian meal is supposed to have variety in
heat level as well as ingredients and styles of cooking. I am
one of the few who would prefer everything with hot chiles in
it, and I too am fond of gradations - a creamy dish at say
level 5 of 10, a yellow curry at 7, lamb at 9, and vegetables
at 3 or 4 would be perfect.

 ML> Revere Ware lets me control the temperature more while sauteing,
 ML> which I like.
 RH> I think it's too light weight, but then, I've had nothing but heavy
 RH> weight cookware for all but the first 5 years we were married. 

I find it a good compromise between the cheap aluminum, which
heats fast but doesn't retain the heat, and the thick iron,
which has the opposite characteristics. For most of the kinds
of cooking that I do, it works.

 RH> Started with light weight teflon lined aluminum

Hate that stuff but can deal with it in a pinch. It is much
more comfortable to use, though, if you know that you can
throw it away after just a few uses (as in a restaurant
situation) - then you can overheat it, scrape it, whatever
you like.

 RH> Agreed on the time there. 20 minutes? Oy vay, soyvay! (G)

Caramelized Onion
cat: side
yield: 1

1 lg Yellow Onion
1/4 c Soy Vay Veri Veri Teriyaki

Peel and score the onion and place it in aluminum foil. Pour
Veri Veri Teriyaki over it and seal the aluminum. Grill for
20 min or until soft, turning once or twice during cooking.

Tracy Z., Florida
Source: soyvay.com

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