Text 23529, 63 rader
Skriven 2015-01-31 20:56:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: ethnic  was: move
=============================
-=> Quoting Ruth Haffly to Nancy Backus on 01-28-15  21:29 <=-

 NB>> I think that most people tend to adjust their cooking (and their
 NB>> eating tastes) based on what influences they run into along the way...
 NB>> and on how adventurous they are willing to be...  :)   My siblings
 NB>> have all developed their own styles as they grew up and went out on
 NB>> their own...

 RH> Do they all cook different styles or do most of them cook pretty much
 RH> the same style? Any cook like they were brought up eating?

There's some aspects of cooking like they were brought up eating... and
some where they were influenced by inlaws, or by nutritional reading, or
other factors...  Of course we were brought up somewhat eclectic anyway,
so how they deviated varied even there.  Most of us have gone more fresh
fruits and veggies than we grew up with, some have gone deeper into
baking...  Most of us make soups from scratch now, instead of canned...

 NB>>> That works..  :)   I like getting the smaller cabbages as
 NB>>> well... :)
 RH>> It's better for 2 people. Got a smaller one at the farmer's market a
 RH>> few weeks ago but it was still big enough for cole slaw for several
 RH>> meals for us.
 NB>> At St.Patrick's, I'll usually buy just a half cabbage, preferably
 NB>> somewhat smaller to begin with... Just enough to cook with my corned
 NB>> beef and other veggies for the "feast"...  It's an annual thing for
 NB> us... usually lasts for a couple of meals, though...  :)

 RH> I buy a whole cabbage, use only part for the corned beef and the rest
 RH> for cole slaw.  Doing corned beef isn't an annual thing for us, more
 RH> of a "whenever". We might get a corned beef or two to make into
 RH> pastrami tho when they go on sale.
 
Richard likes it ok, but once a year with leftovers is plenty for him...
we also cut way back long ago on the preservatives, so that became
somewhat of a habit, to only override on special occasions... :)
 
 NB>> For slaw, I'm more likely to get one of the pre-shredded mixes like
 NB>> the Asian or the broccoli slaw from Wegmans produce, and add my own
 NB>> dressing to it, or get the Marzetti's slaw dressing (no apple cider
 NB>> in that one)...

 RH> I make my MIL's version, with no vinegar either. It uses pineapple and
 RH> pineapple juice, cabbage, carrot, S&P, sugar (or stevia) and mayo.

Coleslaw was something we didn't have growing up, and my MIL was just a
basic cook, didn't get into doing much of that sort of thing... 

 NB>> Oh, I was just talking about the list of places for taking you guys
 NB>> to, when you are up for a visit...  :)   German was already on our
 NB>> list of good things to eat...  (G)

 RH> OK, I see. Decisions, decisions......................

There will be lots to choose from... ;)

ttyl       neb

... The cost of feathers has risen... Now even DOWN is up!

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