Text 11152, 101 rader
Skriven 2014-03-20 19:44:41 av Ruth Haffly (1:396/45.28)
   Kommentar till text 1048 av MICHAEL LOO (1:123/140)
Ärende: food network 662
========================
Hi Michael,

(another throw back message, this time from June of last year)

 RH> OTOH, I was just going on my own, no checking of outside sources.
 ML> Often a good idea.
 RH> Depends, some areas I know a lot about , others, either nothing or
 RH> just enough to be dangerous. (Alexander Pope "Essay on Man"--"....a
 RH> little knowledge is a dangerous thing.........drink deep of the (forgot
 RH> name of) spring....".

 ML> A little learning, actually, and the spring is Pierian.
 ML> I went to grad school in English, one of many interesting
 ML> false starts in my life.

OK, that was probably in the same time frame (give or take a year or so)
as when I took 2nd semester English Lit in college, thinking of being an
English ed. major. That lasted about a semester before I found I enjoyed
sociology more.


 RH> No, I've learned to cook but will never be a professional chef or a
 RH> Food Network star
 ML> Ack - Annie has volunteered me to be guest chef at the fanciest
 ML> restaurant in town. I don't like it when someone volunteers me to
 ML> play a concert, take over a restaurant, sing the Star Spangled
 ML> Banner, ...
 RH> Of the 3, I think I'd best handle taking over a restaurant for a meal
 RH> or 2. I could pick out a melody line on a piano but don't sing (will
 RH> sign) solo.

 ML> We met with the head chef at the restaurant, who is actually
 ML> a rather engaging young lady. Doing Malay, apparently, because
 ML> Annie loves laksa, and the head waitress at the restaurant is
 ML> somewhy obsessed with southeast Asian cooking. The main issue
 ML> is that people do volunteer me for stuff, some of which I am
 ML> not superenthusiastic about. In this case it's not so much
 ML> someone putting my ass on the line without my consent, because
 ML> my ass is reasonably hardy, but there's my having to arrange
 ML> my schedule, buy plane tickets, what have you.

And I read about the meal after it went off. Could have been better,
could have been worse, IIRC.


 ML> the other sugar, it's galactose.
 RH> OK, you took time out to go on line.

 ML> Not something I can do every day, but the Internet was available.

I have it available at home all the time but have enough other to do
that I don't always take the time to go over to the dark side. I will
look up recipies--found one for a chicken pot pie that I made yesterday
that Steve and Deborah say is a keeper. I had everything on hand to make
it, including the leeks and half & half, 2 ingredients that I don't
usually have in the fridge.


 ML> Out near Appalachian State.
 RH> Out near Boone, several hours west of us. We went thru the area years
 RH> ago, actually stayed overnight in Boone but haven't been back since.

 ML> Yeah, Boone. She took us once to a really quite good bbq cum
 ML> Mexican place called Woodlands. Not knowing what to get, I
 ML> ordered a compromise dish, pulled BBQ brisket burrito.

Quite a fusion there--what sort of sauce did they have with it or don't
you recall?


 ML>   Puree all the seasonings and add the blood from the pig. Scrape off
 RH> I think I'd rather use another liquid.

 ML> Eh, people think it's gross, but in fact, it's just protein
 ML> and fat and tastes somewhat like liver.

Still, it's off putting enough to me that I'd go for something else.
Today the young man that took Deborah & boys to the airport, Steve went
with, came back, had his first real taste of scrapple. We'd given him
some a while ago but his wife used it in chili. He had it as we cook it,
the traditional way, dredged in flour and fried & liked it better. Of
course a bit of maple syrup helps there too.


 ML>   Yield: About 10 lb. of pork
 RH> Small feast, may feed 12-15 people.

 ML> Well, one of your famous feasts had only 13 guests.

Yes, and one of the guests cut out before the final course.

---
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)