Text 31213, 92 rader
Skriven 2015-09-22 20:09:12 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31155 av NANCY BACKUS (1:123/140)
Ärende: sticky situations 889
=============================
Hi Nancy,

 NB> [g])... Neither  NB>> of us has been to Serena's, apparently she's
 NB> been to the Burger Bar  NB>> more than once already...  I think I
 NB> might still vote for that one,  NB>> just to satisfy my curiosity...
 NB> ;)

 RH> So go to Serena's this time, the Burger Bar nest time. And Fu's in
 RH> between. (G)

 NB> She narrowed the choice down to the Burger Bar or Fu's... and I
 NB> decided to go with the unknown (to me)...  :)  So, Burger Bar it is,
 NB> this
 NB> Thursday...  ;)

OK, so we'll see a report later this week.


 NB>  RH>> I've checked out the place we want to go to for our anniversary;
 NB> it  RH>> is open on Sundays so we'll go on the day itself.
 NB>  NB>> That sounds good... :)

 RH> They are one of the top notch places in the area; we've been there
 RH> once as guests of someone.

 NB> A special place for a special anniversary...  :)  How was it...?

Did you see the write up I posted to Michael? Brought home enough left
overs for 2 more meals so it was well worth it. Neither of us had ever
had chateaubriand before, now we have.

 NB>  RH>> Pretty much so, knowing what the problems are and how to work
 NB> around  RH>> them is half the battle. Being "into" other than the
 NB> standard American  RH>> diet helps as well; we're comfortable working
 NB> with alternatives.
 NB>  NB>> Yeah... that helps, too... :)

 RH> All the years of living in so many different places changed the way we
 RH> cook and eat--for the better.

 NB> And you've learned alternatives to the standard fare...  :)

Started doing that early on--before I began baking bread, we bought the
wheat types like Roman Meal. I started baking our bread probably a year
or so after we got married, made the switch to brown rice/pasta about
that time as well.

 NB>  NB>>> instead...?  Or maybe tapioca "flour"...?
 NB>  RH>> I'll have to check what alternatives we have on hand. Cornstarch
 NB>  RH>> doesn't seem to bother Steve in the amounts I use it but maybe
 NB> if I  RH>> use half it, half something else, it'll cut the risk even
 NB> more.
 NB>  NB>> Something more to experiment with... :)

 RH> Always.....................

 NB> But of course...   (G)

And I'll post the results as we try the different things. I'm doing
another apple crisp for the church picnic this coming Sunday so will try
another non wheat alternative to the flour. I'm also going to make a
broccoli salad.

 NB> uses but I've always used cider for  RH>> the knock off, partly
 NB> because that's what my mom always used. I suspect  RH>> Brooks does as
 NB> well; it's not that expensive. Hmmm, wonder how it  RH>> would taste
 NB> done with wine vinegar.......................
 NB>  NB>> Now there's a thought...  ;)   Room for more experiments....  :)

 RH> Yes, but I wanted to make it "straight up" for the side by side taste
 RH> test. Now that we're home, I can experiment.

 NB> And we could have another side by side that I could actually taste
 NB> both sides of, potentially... ;)   I think that if Brooks had cider
 NB> vinegar
 NB> in the bottled version of their marinade it should have said so,
 NB> though...   :)

I think they probably figured it's so common that they could get by with
just listing it as vinegar. If I remember, next time we go, I'll ask
what type they use, and let them know why I'm asking.

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


... Some are so educated they can bore you on almost any subject

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