Text 439, 121 rader
Skriven 2010-08-21 14:44:32 av Janis Kracht (1:261/38)
    Kommentar till text 343 av Ruth Haffly (1:396/45.28)
Ärende: Herbs and such                                           [1]
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Hi Ruth,

>> > I probably would have as well, especially for a box with cook books.

>> Yes over 20 years collecting.. or more, anyway, a very long time.  It
>> felt like I lost some of my 'best friends' (g)..

> I can understand.  You can't get full replacement value from the
> insurance nor the "old friend" feel with a brand new book.

Yes, if you can even find the edition you had and loved.. it was a real pia, as
I'm sure you understand.

>> Today was really funny (kind of (g)) in Windsor.. the temperature was
>> only 72F.. but the humidity was at 98%, making it feel like it was
>> 90F.. Airconditioners running all day again.. but at least we have
>> them.  After the imminent rain came and went, the sun came out.. and
>> thankfully the humidity dropped to about 57% :)

> We're back to 90s but low 90s now, with an occaisional dip into the
> upper 80s. Humidity is still high, with occaisional storms raising it
> higher, leaving it muggier afterward.

Today, we're in the upper 80's but that's ok.. we have some running around to
do but at least the car has great A/C and good music (g).  We spend a lot of
time in the car listening to 50's/60's/jazz and blues stations.. I have to
admit I've decided I really like the Satellite readio stations .. :)

>> I have a ton to take care of now.. the roots are in storage so they'll
>> wait until I get to it.. then time to plant another crop.  Hopefully
>> we'll have a warm September.

> And I want ours to cool a bit. I'm keeping the salsa on hold for now,
> until I get myself squared away with other jobs.  Got some major reading
> to do in the next few weeks, plus a sewing job that'll take up time and
> brain power.

I've just a few days ago been put on yet another med, because my Neurologist
didn't like what I call my 'power-pellet' (amantadine) was doing to me.. This
new one does work better than the Amantadine, and I actually felt yesterday
like playing piano - that was neat, since it's been a while.  Still haven't
finished Ron's denim jacket though.. I think I have time (vbg)

>> And used the last of it [panko]last night making eggplant parmigiano... yum
>> :) Actually, I mixed it with about a cup of Italian Breadcrumbs with
>> no HFCS. Worked well, and I didn't have to make more of my own.

> I did that a while ago.  I've got to get some crumbs ahead so I can set
> some aside to add Italian seasoning to.

That's handy.. I should do that as well.. I certainly use enough of them :)

>> > I looked at bread crumbs in the Fresh Market when we were at Carol's
>> in > May; they all had HFCS so I went with white (all they had) panko.
>> At > WFM, I found the whole wheat.

>> Yes, wegmans over here only carries one brand of whole wheat Italian
>> Breadcrumbs with no HFCS.. little jaunt (about 15min each way) to get
>> more, so I usually stock up.

> We hit up the Brockport Wegmans a few times. Joined their loyalty
> program & got a free bottle of basting oil & reusable bag (We got the

That's a handy one to have.. I don't think I've ever tried it though.

> tomato one.) free for signing up.

The Tomato one is really nice looking :)

>> > Probably originally a Depression era recipe I suspect.
>> Sounds like it.. though dried beans can be quite cheap.. I have to
>> assume they were readily available back then.

> Probably, but canned may have been easier to keep on hand since they
> didn't need as much prep work.

I do fresh beans in the pressure cooker.. works really well.. I have to watch
the timing though, if I want any whole beans Lol.. last night I was in a rush
to get some barbecue spare ribs done so rather than plunk them in boiling water
for 2-3 minutes, and then use the oven for them, I used the pressure cooker..
boy I'll have to do that again soon.. they were great :) maybe 11 minutes in
the pressure cooker.  I was using the pressure cooker rarely, but it's such a
neat tool to use sometimes (I always use it for canning).

>>> Pecorino Romano.  If I want more subtle sharp flavor I use Locatelli
>>> Romano. And if I want a very subtle flavor (like for veal, chicken
>>> parmesean, vegetables, etc.) I use Parmesean.  For meatballs I use
>>> Locatelli Romano.. If I can find it I use Pecorino though for

>> > Nice to know. I've been buying Peccorino Romano for several years.
>> Guess > I'll have to look for Locatelli & give it a try.

Well, it's a brand name, so you many have purchased it without knowing since
sometimes the food stores don't leave the rind band on the cheese..

>> Dad was a real fan of Peccorino - reminds me I have to pick up more
>> next shopping trip :)

> My dad wouldn't know the difference. (G)

hehe understand :)  I think Dad was such a picky eater.. he insisted on having
'some type' of macaroni or italian food every night.. I think the only time Mom
could make fried potatoes was when Dad was working double shifts (g). Talk
about stubborn Italian :)

>> > Should I use pancetta?

>> I never seem to have it around.. except for the holidays since I keep
>> that and other Italian meats around for antipasto.  Thick sliced
>> bacon, about 3 or 4 slices works really well. Plenty of flavor.

> We've got that from the bacon special at Harris Teeter a few weeks ago.
> (G)

That's always handy :)

Take care,
Janis

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