Text 36375, 108 rader
Skriven 2013-04-24 23:27:10 av Janis Kracht (1:261/38)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: yay 440
===============
Hi Michael,

>> hehe.. well we could put a cot in the kitchen, it's big enough.  Then
>> you'd be as closer still. :)  Whatever works for you is fine by me.

> I'm not usually quite that bad, though we did have a seriously
> embarrassing moment not long ago; it's not fit to describe here.

Ouch. well.. the thing about the house is we can work with it, so I don't think
you have to worry.

> A lot of times a restaurant's cookbook will feature food
> that is quite different from what is served at the place
> itself. Many variables - ingredient availability, quality,
> sourcing; who's cooking, his/her taste buds, ability to
> follow a recipe, exactness about details, general mojo;
> cleaned-up version vs. original version vs. experimental
> version.

I find that always the case with restaurant's we frequent.. we knew what days
of the week to go visit a chinese restaurant we liked in Warwick NY (boy,
that's going back (g).. if the sister was cooking, we'd not enjoy it as much..
but we'd go anyway sometimes.. just the hope (g).

> With the Moosewood, I see a couple of things going - no
> continuity in the back of the house being a major one,
> with lots of the staff going on to bigger and better
> things, like graduate school; and a stale concept that
> never appealed to me and now thankfully has a dwindling
> clientele.

There were lines of people waiting to get in that night when we went at that
picnic.. or am I remembering wrong?  I think Ithaca will always have it's
vegetarians.. Though these days, if my daughter is an example, there are people
who have discovered that grass-fed beasts don't bother their systems like
industrialized beasts do.. then there are people like my cousin.. he won't eat
meat because it kills an animal. I don't think he'll ever change.

>>> Soy is on the list of not-acceptable for my grandsons and daughter,
>>> and I find almond milk too I dunno.. thin.  Coconut milk has a nice
>>> body to it :)
>> But it tastes like coconut (which I like, but not
>> in everything all the time).
>> Yes, sometimes it's very noticeable.. when I use it, the spices I use
>> generally take care of that though.

> For me the flavor is difficult to ignore, and the
> standard spices enhance rather than mask it.

You sound like my daughter in that.. she's the same way.  She can taste the
most insane things, I swear.  She never mentions though that spices enhance it
though.. just that she can still taste it, and she's not a fan of coconut.  I
like though, so that makes more sense.

> Btw, I found a way to make a good
>> Olive oil and garlic sauce where you'd normally use gluten pasta water

> I just ignore the cooking water thing altogether!

And that changes the flavor a bit more than I like.  Using a broth as we've
discussed, I mean.  Plain water doesn't have the body I'm used to.

==Salmon with Hoisin sauce and Rice Pilaf==
Preheat oven to 400F

4 salon fillets
2 tablespoons Hoisin sauce
2 teaspoons sesame seed oil
2 teaspoons soy sauce
about 1/2 teaspoon of fresh lemon rind, sliced very thinly 1 teaspoon chinese
rice wine
3 small cloves garlic, grated
1/4 teaspoon honey mustard
Garlic salt
Pepper

(I was tempted to add some ginger sliced, but restrained myself.. maybe I'll
try it next time)

Mix the hoisin sauce, soy sauce, lemon rind, sesame oil, wine, garlic and honey
mustard.   Sprinkle garlic salt and pepper over the filets lightly.  Spread the
hoisin mixture on the salmon filets. Let rest for about 10 minutes or so while
you start a rice pilaf with just onions and chicken broth. Bake the salmon for
8 minutes.

==Rice Pilaf==
Ingredients:
1 1/2 cups rice
3 cups chicken broth
(Optional: Onion powder, garlic salt) 1 onion, diced
2 tablepoons butter
1 tablespoon olive oil

In a 10" skillet, melt  butter and  olive oil. When the butter is melted add
the onion.  Cook until translucent.

Add 1 1/2 cups rice.  Stir until the rice starts to brown slightly. Add 3 cups
chicken broth.  Bring to a boil then reduce the heat to a very low setting. 
Cover tightly and cook for about 15 minutes or until all the broth is absorbed
and the rice is cooked.

==

Take care,
Janis

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