Text 6978, 71 rader
Skriven 2011-02-10 23:29:14 av Ruth Haffly (1:396/45.28)
   Kommentar till text 6885 av MICHAEL LOO (1:123/140)
Ärende: herbs & veg 999
=======================
Hi Michael,

 ML> Fresh herbs are nice to have around.
 RH> I'm surprising myself with how often I'm grabbing them. Of course I
 RH> never had the convenience of some of them I have now.

 ML> You can't go home again is the problem. Henceforth, you'll
 ML> always want to have the little garden patch to take advantage of.

It started while we were in Savannah with plants set in the kitchen
window. We did that the first summer we were here (as well as the Topsy
tomato plant) with limited success.


 RH> we'd like to do tomatoes and peppers but will be gone at a critical
 RH> time for them.
 ML> Neighbors?
 RH> It's posible but when you're talking about being gone for 3 weeks or
 RH> so at a time, makes it harder to ask.

 ML> So cut them in on part of the swag!

That would have been part of the deal anyway. We'll have to think about
it--consider how long we'll be gone, etc.

 ML> to a dish, not much more. I'd say add a little pepper and
 ML> make up the volume with any liquid, if it's a substantial
 ML> amount of volume; otherwise forget it.
 RH> Thanks; this recipe only called for a couple of tbsp in the marinade
 RH> so that should work. Maybe some fresh cracked black pepper?

 ML> Perhaps essentially forget it - and green peppercorns or mixed
 ML> pepper might simulate the taste better than regular black.


We keep some mixed peppercorns in a grinder as a matter of routine.
Right now it has red, white and black in but we've got a mix that
includes green waiting in the freezer for when this one emptys out.

 ML> I am very conservative in my toss-outs; it's the only friction
 ML> between Annie and me - she grew up in a society doctor's house
 RH> Got to honor the host's wishes in those cases.

 ML> She ended up saving a bunch of leftovers for me to breakfast
 ML> or midnight snack on. Everyone was happy.

Good, you didn't go to bed hungry. (G)


 RH> Thanks for the tip on this; I was just re-reading a Sam Choy cook book
 RH> and wondering what we could sub. He suggests sugar for mirin--what
 RH> about rice vinegar with a bit of sugar? Also, what about for sake?

 ML> You aren't going to get an exact match, so maybe
 ML> rice vinegar with a bit of sugar for sake and
 ML> rice vinegar with a lot of sugar for mirin will do.

Thanks; that'll help for those times I want to make something but don't
want the alchol. I'll probably jot this down and stick it in the book as
a reminder.

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


... OH NO!  Not ANOTHER learning experience!

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