Text 35051, 94 rader
Skriven 2013-03-20 14:07:12 av Janis Kracht (1:261/38)
  Kommentar till text 35034 av MICHAEL LOO (1:123/140)
Ärende: picky 281
=================
Hi Michael,

>> depending on whether I was coming from Rochester or Baltimore
>> or Syracuse or Tompkins or wherever.
>> Sure.. and if you arrived at Ithaca airport, it's hardly a trip for us
>> to come and fetch you as well.

> I'll see what the numbers are like and whose driving
> route goes close to an airport with cheap fares.

Sounds good..

>> "American wooden toothpicks are cut from birch wood. ... Maine used to
>> be the leading producer of toothpicks for the United States. The last
>> toothpick plant in Maine closed in 2003"

> Where are American toothpicks made now? I see that the
> Diamond company is now based in Rye, NY, which strikes
> me as not birch forest territory.

I really don't know.

>Regular toothpicks
> are made in places like Thailand and China, where
> deforestation is a relatively new and exciting thing.

I've seen references to China and Thailand but nothing current is mentioned at
the sites I saw.

>> I used to always have an abundance of toothpicks around since I'd use
>> them for stuffed squid every Christmas eve

> When I've made stuffed squid, I've always used
> toothpicks. I use a tentacle, sausage, and rice
> stuffing.

I make them with a few tentacles, breadcrumbs, Italian cheese, parsley, garlic
salt and pepper.  Just the way Mom always did it, and I guess our family is a
bit addicted (g).

Since my daughter came for Christmas eve dinner, I made two versions this
year... one with tomato sauce and bread crumbs as above, the other with rice
filling as you mention, and a white wine sauce.  Came out great which I was
happy about.

> .. in more recent years I
>> just turn  the squid tube inside out and stuffed it.  When the tubes
>> are cooked in the tomato sauce, they close automatically by themselves.
>> My oldest grandson had seen an episode of Alton Brown's cooking show

> That sounds cool enough so I might want to try this.

It's hard to turn the very small ones inside out, that or I'm just a klutz
(grin)  but that's the only way I have done it for the past several years.

>> Hm.. dreams of a giant plate?  I'd probably say fried calamari hehe

> More likely beef, rare, with fat cap for me.
> Probably your second choice.

haha.. true.. very rare.. :)

>> Right now, someplace warm at maybe 80F and sunny would do for me (G)

> I was there yesterday: back into the frozen northeast
> today. My snow boots' soles came undone. Humbug.

That's a pia.. time to dig out the shoe-glue.  My shoe-boots suffered a similar
fate earlier this winter. I used some superglue, stuck my feet in them then
thought, "geez, I hope I none of the superglue leaked into the inside..  I can
see it now' (g)  Well, thankfully I didn't.

==Anchovy Sauce==
3/4 cup olive oil
2 cups water from cooked spaghetti
4 large cloves garlic, minced
2 cans anchovies, chopped
salt
pepper
red pepper flakes
1 1/2 teaspoons lemon juice or white wine 2-3 tablespoons fresh parsley

Heat olive oil in saucepan.   Saute garlic in the oil until golden and then
add the anchovies.  Saute for a minute and then add the water from cooked
spaghetti.  Add the seasonings.  Simmer for 10 minutes and then add the lemon
juice or wine.  Add the parsley and simmer for a minute more.  You can add 2
Tablespoons fish sauce if you like.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)