Text 16404, 93 rader
Skriven 2014-08-29 18:00:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Vegetarian was:s-s-h 873
================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> For me, fat-free, vegetarian, using Vidalias in cooking
 ML> where cheap onions would provide more flavor, and using
 ML> way too much tomato. I share your distrust of grits,
 ML> though I made okra for one of my friends recently, and
 ML> we both thought it tasty fare.

 DD> The fat-free and vegan (not vegetarian) were what I was going for.
 DD> Vegans tend to be fanatics as egregious as the EPA and with less
 DD> reason. Vegetarian, OTOH, is something I enjoy from time to time.

 ML> I'm not a fan. Vegan cooking requires bizarre quantities
 ML> of spice and lots of garlic and onion, and generally its
 ML> practitioners are way too timid in their flavoring schemes.
 ML> Vegetarian as currently constituted includes dairy, which
 ML> of course makes me suspicious of it.

Vegetarian does not have to have dairy. Nor eggs. Nor fish. I can do OK on a
pot of beans without any pork (ham, hocks, shanks, etc) for seasoning. Or
cauliflower or broccoli steamed and eaten with some S&P sans cheese. Or green
beans cooked with onions but without bacon. Or corn with just some butter, S&P,
and maybe a bit of bell pepper. OTOH, some fresh grated hard Italian cheese on
the cauliflower or some shredded yellow cheese on the broccoli does tart things
up nicely.
 
 DD> As to the Vidalia thing - I've never understood the mystique behind
 DD> that.

 ML> The only substantive difference between a Vidalia (or other
 ML> sweet) and an ordinary onion is water content.

And sulfur.
 
 ML> It may be possible to engineer an onion that has a
 ML> maximum of flavor components that people like and a
 ML> minimum of acridness and off flavors. But just growing
 ML> a plant in a specific piece of dirt, well, the differences
 ML> are minimal, Bordeaux notwithstanding.

That's wine. This is supper.
 
Vis-a-vis onions like Vidalias, Texas 1015s, Walla Wallas, and Mauis - those
are all triumphs of marketing. My local Shriners make a fair whack off the
local gullibles flogging Vidalias (literally) on the street corners. Proceeds
go to support the Shriner's Children's Hospitals. Better onions than Krispy
Kreme donuts.

I like my onions to bite me back - which means I use a lot more white onions
than yellow or brown.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Liver, Bacon & Onions
 Categories: Beef, Pork, Offal, Dairy
      Yield: 4 Servings
 
      2 lb Liver (beef)
      2 c  Flour
           Salt
      1 ts Pepper
      2 c  Milk
    1/2 lb Bacon
      2 lg Onions
      2 tb Oil
      2 tb Corn flour
           Pn Basil
           Pn Thyme
 
  Cut liver into desired thickness. Soak liver in milk
  for a day in the refrigerator. Fry bacon and onions in
  the oil and set aside. Dredge liver through the
  flour, salt and pepper mix. Fry liver on a heavy
  skillet until slightly pink in the middle (medium).
  Remove liver and set aside. Mix cornflour and cold
  water and pour into skillet while off the heat and
  make gravy in the normal manner, adding basil plus
  thyme. Add liver, bacon and onions to the gravy and
  simmer for 15 minutes.
  
  Serve.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If Wiley Coyote had $$ to buy all that ACME crap why didn't he buy dinner?
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