Text 18949, 86 rader
Skriven 2014-11-05 19:45:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: reuse recycle 182
=============================
-=> Quoting Michael Loo to Nancy Backus on 11-03-14  05:44 <=-

 ML>>> Pick out from the canned or bottled plum sauce any solid
 ML>>> pieces, like ginger, pimento or other spices. Discard these.
 ML>> ...
 ML>> various interpretations of the word "discard."
 NB>> I think I like best the one where the cook eats the bits... or
 NB>> passes them to the appreciative helper...  ;)  or they get saved
 NB>> to add to something else..   :)
 ML> That was the way I was thinking. One reason I like
 ML> carving the turkey is to get at the semi-crispy and
 ML> even flaccid skin and fatty bits (even I am not so
 ML> greedy as to deny the other diners the crispy parts)
 ML> and the juice-soaked scraps even of white meat that
 ML> fall by the wayside.

The "good stuff"...  :)  When stuffing has been cooked in the bird, I
also like the bits of that that fall into the juices... and the bits
that stay stuck among the inner ribs...  ;)

 NB>> One can always reuse one's own music... although it's generally
 NB>> better accepted if there is something new done to it...  ;)  And,
 NB>> true, variations on themes from someone else is still very
 NB>> acceptable.  As to crediting the source, that would include things
 NB>> like Mozartiana, etc..  
 ML> Forgot about Mozartiana, which I heard last in a
 ML> balletic interpretation by I think Balanchine;
 ML> that was at least a quarter century ago. Charming
 ML> piece, if a bit padded.

It gets aired every so often on XXI... along with a wide variety of
similar, ancient and modern... ;)

 NB>> Funny, what sticks in the mind forever... ;)  And how hard things
 NB>> can be to track down later... at least without substantial effort,
 NB>> sometimes not so easily come by...  :)
 ML> The memory of two things my mother made came to
 ML> taunt my empty belly; they were not her best
 ML> dishes, just the ones that came to mind. One was
 ML> a rock Cornish hen in sour cream with scallions
 ML> that she made only once in my presence; and, in
 ML> that lovely way of hers, when I was hospitalized
 ML> with pneumonia, she made it and came bedside to
 ML> say they'd had it in my honor - and she never
 ML> made it again - 

When you were hospitalized, all she brought was the story, not the
dish...?  How cruel...  ;0  That has resonances, though, that would
explain its coming to mind in this circumstance...  :)

 ML> I've experimented but never duplicated and have
 ML> posted a couple attempts here in years past. 

Maybe someday you'll stumble on the proper combo... :)

 ML> The other was pork chops marinated in Kraft Casino
 ML> French dressing, which was in the family rotation
 ML> until the product was discontinued. Kraft did this
 ML> by launching an ad campaign that went to the effect
 ML> of if you liked Casino you'll love our new Catalina
 ML> French dressing. Apparently people did, but probably
 ML> because it tasted like Casino with half the garlic
 ML> and cut with Miracle Whip.
 
How sad.  I don't think that I ever had that one... Tossed salads
weren't part of my family's eating repertoire... Lettuce was for putting
a little bit under a fruit with cottage cheese salad... And they didn't
go in for marinading meat, either... :)  I suspect that I'd have
preferred the Casino to the Catalina, given the description there.  :)

 ML>> Undoubtedly. And certainly the big busy guy would not
 ML>> have attended multiple preliminaries.
 NB>> Unless he was particularly a classical music fan... but the prize
 NB>> concert would have been an important one to go to... :)
 ML> He was a well-known percussion player. Cf. his
 ML> famous cadenza at the United Nations.

You mean, with that rare instrument, the shoe...?   ;)

ttyl        neb

... Come on over for BBQ said Pooh as he eyed Piglet hungrily.

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