Text 35477, 83 rader
Skriven 2013-03-31 02:50:46 av Janis Kracht (1:261/38)
  Kommentar till text 35359 av Nancy Backus (65551.cooking)
Ärende: Re: La Choy
===================
Hi Nancy,

>> And I was quite happy to make Italian food from recipes learned from
>> Mom and  others in my extended family.. Ron liked it a lot as well.
>> Now of course I  make many different types of food.. fun stuff :)

> Always more to learn... :)

Yeah :)  I was lucky enough to be able to afford a number of cookbooks or to
find them at the libray way back.. but having them as my own was always best..
I still remember losing somehow a whole box of my cookbooks and gardening bookd
when we moved to Louisville KY.  I always wonder who got that "strange box" o
cookbooks that year Lol :)  Hopefully they enjoyed them :)  You know, that year
we used a moving service like Mayflower or whatever and that box was nowhere to
be found :)

>>> Same here :)  We should make them at the picnic hehe :) But I wouldn't
>>> go with  Shake'N Bake.. we'd have to use good breadcrumbs, and
>>> seasonings. :) Shouldn't  be too hard I think.
>> That could be fun... :)  And tasty... :)   I was just saying to MLoo
>> that I could make a tongue so Dale could have some... we could make this
>> the Offal Picnic... (G)

Yeah.. I'm sure we could come up with great seasonings like garlic salt and
whatever.


>> How do you make it?  Sounds strange enough :)  I see recipes on the
>> web of all  types of recipes..

> Pretty basic.  Cover the tongue with water, add spices and herbs if
> desired, bring to boil, turn down and let simmer a couple hours.  Take
> tongue out, skin it

Eek, sounds terrible LOL :)

, return to broth for a bit more simmer.  I would add
> the potatoes to the broth at that point, and any other veggies like
> carrots or such.  My parents used to do it in the pressure cooker.
> Without spices, it's just boiled tongue...  I add peppercorns, whole
> allspice, whole cloves, a couple bay leaves... sometimes parsley and
> dried onions.  We generally eat it straight, but there's lots of sauces
> that people like to put on their tongue... :)

Now that sounds really good :)

I don't know if I've seen any packages of Tongue at this wegan'd.. but I'd bet
your's does...

>>> The sad thing is, my son likes all the "other" substitutes for say
>>> milk, bread,  etc. but the gluten free loaves of bread are really kind
>>> of well.. small. Not  very filling, in other words.  Ron gets a big
>>> laugh when I try to make a  sandwich with it :)  Say you're making a
>>> ham and cheese sandwich.. the meat and  cheese extends like 2" past the
>>> bread sometimes :)
>> Just have to think of them as Half-sandwich slices, and pile the innards
>> accordingly... :)

>> Sure, sure :)  The real trick though is getting past the 'falling
>> apart-ness'  of non-gluten bread..  and that is not easy (g).  I can
>> see why my daughter has  pretty much decided to skip bread altogether.

> That can be more of a problem...

The last loaf I made was perfect :)  I did it in the breadmachine.. I was
shocked.  It was elastic or had enough body to not fall apart like some
commercially prepared loaves do, like Udi's  bread does Lol.. but then again
that is true with most warm non-gluten bread does. :)  I'd read before that
non-gluten bread should be warmed before eating.. do I know that'd true.

>guess you'd have to eat your sandwiches
> continental style, with a knife and fork... (G)

Oh when it's bad, I just dumb the bread and eat the cold cuts LOL..... like
sopersetta and provolone with tomato and olive oil and balsamic vinegar (and a
touch of salt :)).  The last one I had fell apart so bad (Udi's non-gluten
bread).  But darn that sopersetta and provelone was good (laugh).

Take care,
Janis

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