Text 5347, 121 rader
Skriven 2010-12-25 17:55:13 av Ruth Haffly (1:396/45.28)
   Kommentar till text 5220 av MICHAEL LOO (1:123/140)
Ärende: alimentary 925
======================
Hi Michael,

 RH> Other than the tons of salt, it sounds workable.

 ML> I didn't suggest you use tons of salt, just confirmed
 ML> what you already knew, that there were tons of salt in
 ML> the commercial product.

I don't use tons of it so anything most folks consider salted "normal"
amounts are too salty for us. That's partly why we're doing a fair share
of the cooking here; my parents go heavier on the salt than we're used
to. We cut it down and they don't notice the difference.


 ML>  We've got lots of
 RH> fresh rosemary so could use that in my experiments.  We also have fresh
 RH> thyme, parsley and oregano to work with

 ML> I tolerate the rosemary in commercial stuffing only because
 ML> it's ground fine: I'd hate to pick needles out of my teeth.

With the fresh, the needles are very flexible. Our girls used to call
the dried rosemary "pine needles" but they wouldn't with the fresh. (G)

 ML> And with thyme, parsley, and oregano, you need to use a lot
 ML> more of the fresh than of the dried, with the result that
 ML> you end up with a greener-tasting dish.

I've not noticed a greener taste--a slightly different one because of
the fresh vs dry herbs taste but good. I know the "standard" is 3 of
fresh for one of dry but most things get a pinch or 2 more or less. The
fresh rosemary I very often use by putting a stalk about 6" long in the
pot & get a nce flavor.

 ML> With Chinese food, I have no problem, as odd textures are
 ML> sort of expected in some settings.
 RH> I would expect it for the cheap Chinese (what we called the 2 cans of
 RH> Chun King (?) brand stuff we used to get) but not for a lot of the
 RH> (much) better Chinese food I've had otherwise. Some of the best was in
 RH> Berlin; the crispy duck skin in the one dish has been unmatched since.

 ML> There are many Chinese cookeries - some of which produce products
 ML> that are appealing to Western sensibilities, and others of which
 ML> are not so much. Bean thread noodles, bird's nest, shark fin,
 ML> to name a few.

I'm OK with the first, not had the 2nd or 3rd.


 RH> We're doing a ham with my parents but have to figure out go withs.

 ML> Spaghetti sauce here, as I want to use as few implements as
 ML> possible, because I have to wash what I use before and after.

We've been doing the wash up before & after thing as well. We brought up
a brand new bottle of Dawn Power Dissolve, started using it on Wed. &
it's almost gone. Look into it--it's a blue bottle, smells really bad
but works really well cutting old grimy/greasy stuff. For really heavy
coated stuff, spray, seal into a plastic bag or cover with plastic wrap
& let sit overnight. It's the closest thing to a miracle worker you'll
find this side of heaven. We can't get it locally (where we are in NY)
so Dad put it on the shopping list for when they go to Kingston next
month; he was that impressed with it.

 ML> (the late) Aloha Airlines
 RH> Too bad it went belly up.

 ML> Indeed - Hawaiian Airlines, which has a mixed reputation,
 ML> has taken up the slack, and the natives are restless.

 ML>  I never heard what happened with the pilot's
 RH> pension fund; we had a friend who was a pilot but left the airline a
 RH> year or so before we left HI. He saw the handwriting on the wall and
 RH> got a job with, IIRC, Boeing or some other company, taking new planes
 RH> to their owners and teaching them how to fly them.

 ML> Funny thing - I rode not so long ago with a cheerful woman
 ML> whose husband did that same thing; his new assignment is

Hmmmm, first name wasn't Dawn, was it?

 ML> going to be flying the 787 (originally slated for delivery
 ML> early last year, but it's been pushed back to mid-next year,
 ML> the most recent delays being due to doubts about the Rolls-
 ML> Royce engines, with failures in August and September, and
 ML> what sounds like sabotage or gross negligence - flammable
 ML> material stuffed in an electrical box - in November).

They need good qc inspectors with that one!

 ML> LINGUINE
 ML> cat: airline, Hawaii, pasta
 ML> yield: 6 servings

 ML> 1/4 lb butter
 ML> 4 cloves garlic, chopped fine
 ML> 2 6 oz cans minced clams with water
 ML> 1 cn stems and pieces mushrooms
 ML> 1/2 sm can cream (optional)
 ML> salt and sugar to taste
 ML> chives (optional)
 ML> 1 Tb cornstarch or flour (to thicken)
 ML> 1 lb linguine

 ML> Cook all sauce ingredients together on medium heat, bring
 ML> to a boil, then simmer 15 min. Thicken as desired. Prepare
 ML> linguine noodles per package directions; drain. Pour sauce
 ML> over and serve.

It needs the cream for richness in flavor, IMO.

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


...  It works!  Now, if only I could remember what I did.

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