Text 3044, 113 rader
Skriven 2010-10-23 21:42:19 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2960 av MICHAEL LOO (1:123/140)
Ärende: heating up 638
======================
Hi Michael,

 ML> I always thought of photographers as more performers than
 RH> It's a job, believe me!

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

Having been on stage a number of times (both drama and choir music
productions), I agree there.  A lot goes into making something appear to
have a natural "flow" for the audience.


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

 ML> And as such it influences the course of social behavior
 ML> elsewhere and colors future historians' views.

As have other cities in their time.  London and Paris were at one time
much more influential than they are now; the latter especially with
women's clothing styles.  Ones like San Francisco have colored history
in their own ways--fisherman's stew and sourdough bread being numbered
among their contributions.


 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.

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

Most likely. At one time, a lot more of the South was still closed on
Sundays as compared to the North.  Chick-Fil-A still does close on
Sundays and, much as I enjoy them, I respect (and agree with) their
position in doing so.

 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.

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

This was good; I don't think I had anything I didn't totally dislike.
The tandoor chicken was a bit dry; OTOH, the butter chicken was nice
and tender.  I wouldn't mind another trip back there when we're not so
rushed to eat and get to a show. The vegetables seemed to be at a higher
heat level than some of the other dishes; the goat was nice and tender,
but a bit on the hot side.  Still, with enough other things to take down
the heat, I'd consider ordering it again.

 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.

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

I'm debating putting in a request for some of my mom's Revere Ware
(which was her mom's) at some point in the future.  Depends on how many
of my other siblings want it or not. I'd probably only ask for a few
things and still use my Calphalon & cast iron for most things.


 RH> Started with light weight teflon lined aluminum

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


It's just not worth my money to buy a lightweight, teflon lined cookware
set.  I've used better; I don't want to waste money on the cheap stuff.


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

 ML> Caramelized Onion
 ML> cat: side
 ML> yield: 1

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

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

The idea looks good but I'd make up my own teriyaki sace.  I suspect
they could be done in a regular oven as well.


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


... 90% of being smart is knowing what you're dumb at.

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