Text 34237, 136 rader
Skriven 2015-12-13 10:03:50 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: cooking or not 658
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> I trust the entry raised lots of funds for the puppies/kitties/etc... ;)

Maybe I'll find out, but I haven't asked yet. I hope
it covers the costs of the groceries, at least. These
charity things are sort of cute, as Annie the provider
gets to deduct her part, and the purchaser gets to
deduct as well.

> Hopefully the people will be nice to interact with... set-ups or no. (G)
> You only arrive there just before the event...?

I'll have been at Annie's for Christmas through
New Year's, and the event will be at her house.

>  ML> I'd rather make omelet, myself. Perhaps the menu
>  ML> will be subject to on-the-spot negotiation.
> That could be helpful... of course one would have to have the
> ingredients on hand for either, in that case... :)

Frittata and omelet, same difference.

>  ML> I now recall the cartoon name - Cowtown - but not
>  ML> the cartoonist.
> I vaguely remember that...

I recalled the name because of the Cowtown barbecue
sauce that was sold at Oklahoma Joe's (mow Joe's
Famous); the label has a cartoon of his on it.

Charlie Podrebarac, no wonder I forgot.
http://www.gocomics.com/cowtown/2010/12/20

He is also the creator of the Maggie Moo's (another
Kansas City company) logo.

>  ML> Seems as though it'd be easier to do these things
>  ML> companywide - better for inventory management.
> Guess it might depend on how closely they did keep tabs on that sort of
> thing... or if they left it more to the individual stores... 

I'd imagine that Popeye kept a pretty close though
ugly eye on his minions.

>  ML> So the couple days before yesterday I cooked for some 
>  ML> of the same crowd but on the other coast: made chicken
>  ML> paprikash (using thighs), with thick egg noodles, of 
>  ML> which they ate heartily, and the next day I made tofu 
>  ML> in garlic and ginger sauce and eggplant stewed in butter
>  ML> with (ugh) brown rice, which they ate with somewhat less
>  ML> enthusiasm. A big old whatever to that.
> Apparently this part of that crowd weren't into veggies that much... 

They're actually quite into veggies, but that's their norm,
and the intensity of the flavor (dark meat chicken after
all) and the primal nature of chowing down on flesh were
perhaps not so familiar to them. The day after, or was it
two days after, they served me a butternut squash black 
bean vegan chili, the squash somewhat undercooked to give
the jawa something to chew on in a meatlike way (remind
me never to do this). They try to balance their meat meals
(preferably not beef, uses too many planetary resources)
with vegetarian/vegan ones.

Vered and Stephan are among them. Though Stephan had the
beef short rib thing and gladly accepted the offer of a
chicken wing, Vered won't eat meat off the bone, a same
neurosis shared by Lilli and actually several other of
my friends. She sees the silliness and irrationality of
that prejudice, though, which some others do not.

> Both meals sound quite appealing to me... chicken thighs, paprika,
> garlic & ginger sauce, eggplant... yummmmm...  ;)

I actually liked the vegetarian meal almost as much,
and had it been served with some other starch than
brown rice I might have liked it equally.

>  ML> Title: Kuritsa S Paprikoy (Chicken Paprikash)
>  ML> M omitted the green pepper and tomato, substituted thyme
>  ML> and oregano for marjoram, and used much more dried paprika.
> I'd approve of those changes... :)  Was the thyme/oregano substitution
> because of lack of marjoram, or for taste reasons...?

Marjoram was unavailable. Oregano is similar, but I thought
thyme would add something, but I ended up using too much.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Almond Fruitcake
 Categories: Cakes, Desserts, Fruits, Victoria
      Yield: 1 cake

      1 c  All-Purpose Flour
      1 pn Salt
  2 1/4 c  Golden and Dark Raisins
    1/2 c  Candied Orange and Lemon
           Peel, chopped
    1/4 c  Candied Ginger, chopped
      1 c  Unsalted Butter, softened
      1 c  Sugar
      2 tb Sugar
      4    Eggs, at room temperature
  2 1/4 c  Ground almonds
           Zest of One Orange
           Whole Almonds

  Butter deep 8x3" layer cake pan. Line bottom and sides with
  buttered waxed paper, allowing paper to extend about 1/2" above rim of
  pan. Preheat oven to 300ø. In a small bowl, combine flour and salt.
  Set aside.

  In a medium bowl, combine raisins, candied peel, and candied
  ginger. Toss with 1/4 cup of the four mixture until all fruit is
  coated. Set aside. In large mixer bowl, beat butter at medium speed
  of electric mixer until creamy. Gradually add sugar, beating until
  light and fluffy.

  Beat in eggs, one at a time, alternately with half of the ground
  almonds, beating well after each addition. Gradually stir in
  remaining ground almonds and flour mixture. Fold in fruit and orange
  zest. Pour into pan, smoothing top. If desired, decorate with whole
  almonds.

  Bake at 300ø for 1 3/4 to 2 hours until skewer inserted in center
  comes out clean. Cool in pan set on rack for 30 minutes. Gently loosen
  waxed paper from sides of pan with a knife. Remove cake from pan.
  Peel off waxed paper. Cool cake on rack. Wrap cooled cake in
  brandy-soaked cheesecloth, then in foil. Refrigerate at least
  overnight before slicing.

  Source: Victoria Magazine, March 1994
  Typed by Katherine Smith

MMMMM
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