Text 33760, 92 rader
Skriven 2015-11-28 05:01:18 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fewer tomatoes 571
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> Then when they come out of the oven still sticky, sprinking them with a
> spicy flavor -- one of which was crushed red peppers.  They turned out
> pretty tasty, but the heat kick was not evenly distributed.  Some nuts
> were sweet & crunchy (like the old Beer Nuts used to be) and then every
> now and then you'd get a hot pepper bite waking up in the back of the
> throat.

I'd say use fine ground hot pepper and mix it thoroughly
into the spicing mixture before putting it on the nuts.

On the other hand, if I were eating that, I'd be looking
forward to that hot pepper bite.

=

> had a large cafeteria, and I would go down there to eat lunch --
> sometimes alone, sometimes with a friend or two.  What ever fragrance
> existed was left behind when we went back upstairs.

Whew. I've encountered people who are or claim to be
nauseated by food odors; of course, these are often
the same ones who assault your senses with heavy
perfumes or after-shave lotions (the former I don't
generally see the point of, though once in a long
while I might encounter a woman whose natural odor
blends well with the perfume she has chosen; the
latter I abhor and assume that the use is a substitute
for adequate personal hygiene).

> I can understand and relate to that.  There was a woman at work who
> often wore rather pungent floral perfumes.

Ack. Dislike.

>       Title: SQUID MEDITERRANEAN

Fewer tomatoes, and I'm with you. Yesterday my
friend Link and I were trying to dodge the bullet
of turkey tetrazzini, so we went to a place called
J22 (on the site of the former Jamestown Oyster Bar), 
where they served us a dish very like this one, only 
no tomatoes. Quite good. Then we returned to Rosemary's
where we discovered that the turkey tetrazzini was
an hour late, so we had to take a small serving out
of politeness' sake anyway!

MMMMM----- Recipe via Meal-Master (tm) v7.06

      Title: Turkey/chicken Tetrazzini
 Categories: Poultry, Chicken, Casseroles, Italian
   Servings:  4

      4    Chicken breast halves;cooked
           Or--
      3 c  Turkey, cooked and cubed
    1/2 lb Sliced mushrooms
      2 tb Olive oil
      2 tb Margarine
      1 tb Tapioca flour
      5 tb Flour (wondra)
    2/3 c  1% milk
      1 cn Chicken broth (14.5 oz)
      2 tb Sherry
    1/2    Med. Onion, diced
    1/2 c  Celery, minced
    1/2 ts Dried thyme
    1/2 ts Dried parsley
    1/2 ts Garlic powder
           Salt, cayenne, to taste
      8 oz Vermicelli pasta--
           Broken and cooked
    1/4 c  Parmesan cheese

  Note:  1 more Tb flour can be substitute for tapioka flour but the sauce
         won't be as rich (note the 1% milk instead of half and half)

  Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery
in
  2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add
  flour and tapioka flour. Add broth and milk slowly, stirring constantly
to
  keep smooth. When thickened add sherry and other seasonings. Mix together
  the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in
  casserole and sprinkle lightly with parmesan cheese. Place under broiler
  until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will
  become bitter!

   11/29 7:41 pm-- Ron in Seattle

MMMMM
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