Text 18161, 64 rader
Skriven 2014-10-16 22:47:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: spinach ed 108
==========================
-=> Quoting Michael Loo to Nancy Backus on 10-13-14  21:19 <=-

 NB>> I think that one might add Rochester NY to that list...  It was most
 NB>> interesting to me to have my son, having returned to Rochester after
 NB>> an absence of some years, compare it favorably with NYC culturally...
 NB>> with the added bonus of it being more compressed into a smaller area...
 ML> Its reputation is more industrial, but of course
 ML> successful industry breeds successful economy
 ML> breeds successful arts and culture.

Especially as the major industrialists here were great patrons of the
arts (along with culture and education), from the beginning... which has
been kept up by later generations and newer riche...  ;)

 NB>> We had some veggies canned, some (mostly peas and corn and green
 NB>> beans, IIRC) frozen, some (carrots and potatoes) fresh.  I think it had
 NB>> a lot to do with how well things kept, and how inexpensive which was in
 NB>> which form... Asparagus was always canned, and my sister couldn't stand
 NB>> it... After I'd discovered fresh, and she was finally on her own, I
 NB>> passed on my discovery, and she decided that she liked it fresh just
 NB>> fine.  :) 
 ML> I always wondered why they bothered to tin asparagus.
 ML> Of course the best tinned asparagus was actually jarred.

But that was far too expensive for Daddy to buy... Just about everything
got tinned at one time... maybe still... ;)
 
 ML>> I for one often buy frozen spinach in preference to fresh.
 NB>> I do as well...  It's more convenient to store, and one doesn't have
 NB>> to use it quite so quickly... and it cooks up about the same either
 NB>> way...  Frozen is less good when one wanted it raw, as for a salad,
 NB>> though... ;) 
 ML> Salad, what's that?

Yeah, well... you might not need/want it that way, to be sure... ;)
And I tend to use it mainly as a pizza topping or a soup ingredient,
so frozen works just fine for me, too...  :)

 ML>> Dry Bombay Duck Curry Recipe
 ML>> categories: dried fish, stew, main, Indian
 NB>> Dried Bombay duck is a fish....?  I do note that late in the recipe
 NB>> she says it will work with "other dried fish"...  But is this also an
 NB>> off use of language...?
 ML> Bombay duck is one of those jocular usages, and/or it
 ML> is a corruption of bombil, one of the names for the fish.

Ah... ok, that makes better sense.  :)
 
 NB>> Reminds me of an old joke, in which a well-meaning host serves duck
 NB>> the parish priest during Lent...  The priest blesses the meal by
 NB>> intoning, "Duck, duck, Haddock..."
 ML> There are places in which duck was allowed by the Catholic
 ML> authorities for Lent. Of course there are kinds of duck that
 ML> might as well be fish.

It is a water fowl, anyway...  :)

ttyl           neb

... They're coming to take me away, ha ha, hee hee!! They're ... Uh Oh!!

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