Text 11282, 96 rader
Skriven 2014-03-22 04:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: food network 365
========================
 RH> (another throw back message, this time from June of last year)

I was wondering about that, as the numbering put up
red flags (part of why I do it in the first place).

Mail from a year ago is still mail, though, and
that's good.
 
 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.

Essentially, I don't care to be told what to do,
whether I'm competent to do it or not. If someone
introduced me to Raquel Welch and said, kiss her,
I'd probably ask why.

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

Yeah - it was okay.
 
 RH> look up recipies--found one for a chicken pot pie that I made
 RH> yesterday that Steve and Deborah say is a keeper. I had everything on
 RH> hand to make it, including the leeks and half & half, 2 ingredients
 RH> that I don't usually have in the fridge.

Funny, I find both leeks and half & half more trouble
than they are worth.
 
 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.
 RH> Quite a fusion there--what sort of sauce did they have with it or
 RH> don't you recall?

Standard Open Pittish sauce, I seem to recall, but that was
a bunch ago. The idiotic part of it was the cheese and stuff
that came with the burrito. I guess I wasn't smart enough to
just ask for what I wanted, and they could charge whatever
they wanted.

 ML> Eh, people think it's gross, but in fact, it's just protein
 ML> and fat and tastes somewhat like liver.
 RH> Still, it's off putting enough to me that I'd go for something else.
 RH> Today the young man that took Deborah & boys to the airport, Steve
 RH> went with, came back, had his first real taste of scrapple. We'd given
 RH> him some a while ago but his wife used it in chili. He had it as we
 RH> cook it, the traditional way, dredged in flour and fried & liked it
 RH> better. Of course a bit of maple syrup helps there too.
 
I've had blood sausage dredged in flour and fried, and if you
closed your eyes, you'd hardly tell it from scrapple.

Hearty Beef Soup
cat: Singapore, soup/stew, main
servings: 4

1 lb stewing beef, cubed
2 Tb oil
3 carrots, cubed
3 stalks celery, cubed
1 cn chopped tomatoes
1 lg onion, sliced
2 cloves garlic, chopped
2 bay leaves
500 ml beef stock
500 ml water (more to taste)

In a large pot, brown the beef cubes in oil. Remove meat
and set aside.

Add onion and garlic, and fry till onion is transparent.
Add in carrots and celery and stir well. Add in some
beef stock and bring to a boil. Scrape the bottom of
the pot to make sure that nothing sticks. Add in the
rest of the stock, browned beef, bay leaves, chopped
tomatoes, and enough water to cover all the ingredients.

Bring to a boil, let simmer 25 min, and serve.

thelittlemomentsofmylife.blogspot.com


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