Text 32248, 86 rader
Skriven 2015-10-21 21:06:51 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32218 av MICHAEL LOO (1:123/140)
Ärende: oily boids 361
======================
Hi Michael,

 ML> > quantities. Now it's one of the ones I grab out of the cabinet on a
 ML> > regular basis--canola being the other major one but we also have
 ML> peanut > and sesame oil on hand.

 ML> I was pleased to find that not only does the United club serve
 ML> hummus, it offers what is labeled as Greek EVOO to drizzle on
 ML> top. Also to find that it was reasonable quality hummus and
 ML> reasonable quality oil. I had two bowls of it with crackers

Every once in a while, something special will show up. Was this the top
level club or the "step above peon" level?

 ML> and ruined my supper (just as well, my colleague wanted a pizza,
 ML> and I had only two slices).

Two slices but probably half a dozen or more pills, I suspect.

 ML> >  ML> olive oil dripping from the tomatoes. When he did this before
 ML> >  ML> with chutney, it was much better.
 ML> > Yes, in this case, olive oil was not the one to be used.

 ML> I believe Ian was focusing on the acid balance of the tomatoes
 ML> rather than what they were preserved in

Good thought but just wasn't what was needed.

 ML> > As is usual with those systems. Have you heard about the mudslides
 ML> out > west, especially in CA? Rather much a mess.

 ML> Heard about them. And that the road between LA and Vegas
 ML> was closed, but who needs Vegas, anyway?

We need Vegas--our older daughter and family are out there. She and her
husband work for Challenger Schools, tho, not the big rip off industry.

 ML> >  ML> The wet dough made sense because I wanted bubbles in
 ML> >  ML> the finished product (increases crunch). Unfortunately,
 ML> > OK, but too wet a dough won't give you any bubbles.

 ML> I didn't go nearly that far. I ended up with bubbles and
 ML> curved pastries (could be charming under other circumstances,
 ML> but I was disappointed).

If at first you don't succeed...........................

 ML> >  ML> cooking hard. If I'd not been in a hurry I'd have hung
 ML> >  ML> the sheets to dry for half an hour before making rolls
 ML> >  ML> out of them.
 ML> > Live and learn. (G)

 ML> Nah - if I were similarly in a hurry next time I'd probably
 ML> do the same thing again. The only thing to be learned was
 ML> not to be in a hurry next time!

Being in a hurry slows you down more in the long run as you have to
compensate for mistakes, accidents with cooking tools, etc.

 ML> >  ML> Then stevia works okay with acid?
 ML> > I've not had any or noticed any bad reactions with it. Very often
 ML> now > I'll use stevia in my broccoli salad dressing. I'll mix the
 ML> stevia &
 ML> > vinegar, then add the mayo to that mix. It works, and is better on
 ML> the > sugar level.

 ML> One problem with other sweeteners is that they often
 ML> behave differently at different pHs, so they can be
 ML> unpredictable. Another problem of course is that they
 ML> generally taste nasty, but that's another issue.

We got a cook book for the pressure cooker/crock pot/etc appliance
yesterday so Steve tried making an egg custard, using all stevia. He
should have used half stevia, half sugar as the stevia did leave a bit
of an after taste, but not as bad as some of the other sweeteners.

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


... It's as easy as 3.1415926535897932384626433832795028841!

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