Text 28071, 72 rader
Skriven 2015-06-11 16:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: no natural ingre 809
============================
 RH> The itch used to bother me a lot when I was a kid but somewhere along
 RH> the line, I think I outgrew the sensitivity. Either that, or they just
 RH> all started flocking to Steve, leaving me (basically) alone.

I can hardly imagine the former, and if I were you I'd give
Steve the credit!
 
 ML> its "blue" sausages. Unfortunately, they are really kind of
 ML> gray and taste like vinegar besides. I didn't get any.
 RH> They don't sound very appealing, more appalling, actually.

I actually had them once, many years ago. They were just
sour bratwurst.

 Do you like
 RH> vinegar in "normal" food? Tonight for supper I made green beans the
 RH> way my grandmother used to, with bacon, onion and vinegar. The last is
 RH> to taste, but I went sort of light on it this time.
 
As time goes on I like tart things less and less. So I used
to make a nice authentic German potato salad; now beware, as
if I get coerced into making it at all it becomes this sort
of sweet-sour thing.

 ML> For me, handmade mustard has more punch and tastes bsater.

Wow, did I actually type that?

 RH> It probably does both have more punch and taste better but there are
 RH> some things I'm just as happy to buy, instead of making.

As we've discussed, there are a multitude of factors that
would help decide whether one makes or buys.

 ML>       Title: Maraschino Cherries
 ML> I find them amusing. Not very nutritive, of course.
 RH> Not good for anything, including our compost barrels.

Pretty amazing things they are, as well as amusing.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot German Rice Salad
 Categories: Rice, Salads, German
   Servings: 6

      6 sl Bacon, cut in 1/4" pieces
    1/2 c  Cider vinegar
      3 tb Sugar
      2 tb Water
    1/2 ts Salt
    1/4 ts Black pepper
      1 sm Carrot, grated
      2 tb Fresh parsley, chopped
      4 c  Cooked rice

  In a large skillet, cook bacon until crisp.  Pour off fat; return 2 T. to
  skillet.  Add onions, vinegar, sugar, water, salt, pepper. Cook until
  onions are tender.  Stir in rice, carrot, and parsley. Heat through, about
  5 minutes.

  This sauce is basically the same for German potato salad, just add celery
  seed.  It is also good on lightly sauted cabbage.

  Posted by M. Hackmann  4/30/93

MMMMM


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)