Text 4747, 155 rader
Skriven 2013-09-17 06:55:00 av Dave Drum (70488.cooking)
   Kommentar till text 4707 av Ruth Haffly (1:396/45.28)
Ärende: Eat Here - Get Gas
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Interesting, nothing was mentioned to me about that. Maybe they figured
 RH> the dye would clear faster with me. I noticed earlier--it's been 2
 RH> weeks since my procedure but I'v e still got bruises from some of the
 RH> needle insertion sites.

 DD> The small red scab over the spot where they installed the IV port has
 DD> disappeared already. But, the spot where the fleabiteimist
 DD> (Phlebotomist) drew blood several days pre-procedure still shows
 DD> bruising - and she used a much finer needle than was used for the IV
 DD> port -- go figger.

 RH> I didn't need anything done prior to the day of the procedure for it,
 RH> did have some bloodwork done about a week before for my regular doctor.
 RH> Had a small bruise from that but it cleared up fast.

I hadn't had any blood work done for more than six months - hence, they wanted
a recent look. You, OTOH, had just had been tested. And with all the medical
offices supposed to be connected electronically, your primary croaker's records
girl could just push the button and your cardio doc would have the results. At
least that's how it's supposed to work. I still worry about being misdiagnosed
or mis-treated due to line noise or sun spots or something.
 
 DD> available are pretty bland. Pepper Jack in a dish that already has
 DD> ground NuMex chilies is sort of "coals to Newcastle".

 RH> Pepper jack was one alternative, just plain Monterey jack would work as
 RH> well. Besides, a mix of peppers gives a nice blend of flavors; we do
 RH> that with the chili we make. Various cheeses could be used, depending
 RH> on what was on hand, the taste you're going for, etc.

 DD> I just find most soft white cheeses - other than the two I named - to
 DD> be very bland and adding little except bulk to the dish.

 RH> Sometimes the bland white cheeses are a good counter balance to the
 RH> peppers.

If I'm making it I make it to my heat tolerance or taste and don't worry about
"balancing" the peppers. 

 RH>  White hard cheeses (Parmesan, etc.) are a different story. Most
 RH>  mozzarella is only good for holding the ingredients on the crust of a
 RH>  pizza AFAIAC.

 RH> I've been buying the chunk parm-reggiano & peccorino-romano for a few
 RH> years now, at least since coming back from HI, maybe before. They're so
 RH> much better than the green or red cans (!) but the flavors wouldn't be
 RH> compatable with most peppers. I'll use mozzarella and ricotta for
 RH> Italian cooking also, including pizza, casseroles etc.

Mozz and ricotta are fine in recipes where they are specified. Like baked
spaghetti. For Parmesan (or lately Grana Padano) I have a small, local importer
who works out of her (expanded) house. Angela has good Italian specialities at
very good prices - parm, prosciutto, olive oil, pancetta, garum, etc.

I have a neat little Mouli grater (http://en.wikipedia.org/wiki/Mouli_grater)
that works a treat for fresh grated anything hard - especially Parmesan or
Grana-Padano. I got it in the plunder from my mother's kitchen (along with the
Foley Food Mill and other neat gadgets) after she died. It's old enough that it
has a wooden handle that all the red paint was worn off of. I dipped the handle
in red plastic designed to insulate pliers and wire cutters - that has proved
more durable than paint.   Bv)=
 
 DD> And I have never, ever, had eggplant presented to me that I actually
 DD> liked very well.

 RH> I like it a lot better than potatoes. Got fed too many spuds as a kid.

 DD> Gee, I wonder what that's like. We ate a lot of spuds - raw, baked,
 DD> boiled, mashed, fried, in potato salads, as (mashed) potato cakes,
 DD> kugel and latkes. Never, ever got tired of them.

 RH> Most of the time the potatoes I had as a kid were mashed, rarely baked,
 RH> and sometimes boiled. Potato salads were for summer but my mom's
 RH> version wasn't that great. We never had eggplant; it was something
 RH> Steve and I tried when we first got married. We're eating more potatoes
 RH> now than we did at first, not that many mashed, but in other forms.
 RH> We're also playing around with various ways to prepare/eat other
 RH> veggies.

 DD> There is no reason I can see that eggplant couldn't replace the squash
 DD> in this recipe:

 DD>       Title: Zucchini & Chile Latkes
 DD>  Categories: Potatoes, Squash, Chilies
 DD>       Yield: 12 Servings

 RH> I think I'd stay with the squash; it's got a firmer texture than
 RH> eggplant.

I don't think the texture would make a lot of difference in that recipe. But,
I'll take your word for it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lokshen Kugel
 Categories: Puddings, Pasta, Fruits, Cheese, Herbs
      Yield: 12 servings

           Butter; for the dish
           Salt
      1 lb Medium or wide egg noodles
      1 pt Dairy sour cream
      1 c  Golden raisins
    1/2 c  Unsalted butter; cut up
      1 lb Small curd cottage cheese
  7 1/2 oz Pkg farmer cheese
      1 c  Sugar
      2 ts Vanilla
      8 lg Eggs; beaten to mix
     12 oz Jar apricot preserves
      1 ts Ground cinnamon
           +=MIXED WITH=+
      2 tb Sugar; for sprinkling

  Set oven at 350øF/175øC. Butter a 9" X 13" baking dish.

  Bring a large pot of salted water to a boil. Add the
  noodles and cook, stirring occasionally, for 8 minutes or
  until they are tender but still have some bite (they
  should be slightly underdone because they'll cook more
  later).

  In a bowl, combine the sour cream and raisins; set aside
  for 10 minutes.

  Drain the noodles into a colander and return them to the
  pot. Add the butter and stir well. Stir in the cottage
  cheese, farmer cheese, sugar, vanilla, a large pinch of
  salt, eggs, and sour cream mixture.

  Pour half the noodle mixture into the baking dish. Add the
  apricot preserves in spoonfuls here and there. Top with
  the remaining noodle mixture. Sprinkle with cinnamon -
  sugar.

  Bake the pudding for 1 to 1 1/4 hours or until the mixture
  is set. Let it settle for 5 minutes before cutting into
  squares.

  Makes 12 servings

  Source: Debra Samuels | Boston Globe - Sept 23, 2009

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Without butter, without eggs, there is no reason to come to France - Bocuse
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