Text 28127, 95 rader
Skriven 2015-06-12 19:16:50 av Ruth Haffly (1:396/45.28)
  Kommentar till text 28071 av MICHAEL LOO (1:123/140)
Ärende: no natural ingre 809
============================
Hi Michael,

 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.

 ML> I can hardly imagine the former, and if I were you I'd give
 ML> Steve the credit!

They do enjoy chewing on him--he can just step outside and they all say
"supper time"!

 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.

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

IOW, nothing special?


 ML>  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.

 ML> As time goes on I like tart things less and less. So I used
 ML> to make a nice authentic German potato salad; now beware, as
 ML> if I get coerced into making it at all it becomes this sort
 ML> of sweet-sour thing.

I make an authentic German potato salad, a Penn Dutch potato salad and
my own hybrid potato salad. The last is one I developed over the last
few years, with mustard in the dressing and Steve likes it.


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

 ML> Wow, did I actually type that?

Blame it on the new glasses.

 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.

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

Exactly!


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

 ML> Pretty amazing things they are, as well as amusing.

Amazing in that they continue to be popular in some circles, amusing in
that some people like to try to tie a knot in the stem with their
tongue.

 ML>  Categories: Rice, Salads, German
 ML>    Servings: 6

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

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

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

I routinely add a bit of celery seed to my German potato salad.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Yesterday was the deadline for complaints.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)