Text 5042, 123 rader
Skriven 2013-09-24 09:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: noncreativity 218
=========================
 RH> With Steve being half Italian, I've got to keep oregano in the house.

Does that also mean you have to keep woodruff in the house ...

 RH> It's one of the 3 green herbs I use in a lot of Italian type cooking,
 RH> along with basil and parsley.

I've let thyme take over oregano's responsibility and also that
of basil, which is odd, as though I think of thyme and oregano
as both occupying the same niche, basil is a bit different -
my way is almost like having a centerfielder roped into playing
quarterback, but it works.

  I'm also using a bit of mint from time
 RH> to time, thanks to Janis.

Very southern, I am told.

 OTOH, I've had to buy oregano and basil when
 RH> I wanted to make spaghetti or other pasta for my folks, same with
 RH> garlic. Several years ago when we went up for their 60th anniversary
 RH> celebration, my dad and I each made a pot of meat sauce for the dozen
 RH> or so folks that were eating supper at the house one night. My sauce
 RH> basically disappeared, Dad's was taken by some folks who wanted to be
 RH> diplomatic and have a bit of each.

Do what I have done and sneak seasoning into the food. I was
once cooking with a former echo member and questioned that
person's lack of seasoning in a dish; when (s)he wasn't looking
I added about 4 or 5 times the amount of seasoning, and when
the food was served and everyone ate, the person said to me,
what did I tell you. I never divulged this until now.

I'm less confident now, though, because my peculiar health
condition makes me erratic in my use of and taste for salt.
Herbs and spices, pretty much the same.

 ML> He's as much balloon as tire to me.
 RH> Sorta like the Pillsbury Doughboy of the tire world.

Uglier, at least in historical representations.
 
 ML> Okay, I can see your point, but one can enjoy even such meals.
 ML> I admit that a familiar with the lily family helps a lot.
 RH> For sure! I usually go thru several pounds of onions a month, less of
 RH> garlic (because it's smaller--G--).
 
 ML> Here in my dotage I probably would do fine with food such
 ML> as your mother made, but that may be partially because
 ML> during my stay on the planet I have had a substantially
 ML> more adventurous time of it than most people.
 RH> And I'm trying to get away from the foods my mother made, or at least
 RH> the way she made them.

My mother was pretty much the perfect cook. Being the unloved
second twin and living with the servants gave her an advantage
in that sense.

 We splurged Friday night on our anniversary and
 RH> went to a 4 star German/Polish place. The menu was very limited but
 RH> jaegerschnitzel with locally grown shitakes was one of the specials.
 RH> We both ordered that; it came with red cabbage (not as ubersweet as
 RH> found in a lot of German restaurants) and spaezle. That had been fried
 RH> a bit in butter after boiling so it wasn't a glu-ey mass.

I think I've mostly had them this way, with a few breadcrumbs
strewn over.

 RH> peach streusel on yellow cake--on the dry side

Stroozle (the way I say it) gives the impression that things
are drier. Do other people pronounce it Germanically
(STRrhOY-zel)?

 RH> The menu was very limited but there was an extensive beer/wine listing
 RH> that we ignored. 

I understand Buckler gives a reasonable facsimile of the taste
without the alcohol. Kaliber as well.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Streusel Pecan Pie Squares
 Categories: Bars, Holiday
      Yield: 48 Servings

           CRUST:
      3 c  flour
    3/4 c  brown sugar -- packed
  1 1/2 c  margarine -- softened
           FILLING:
    3/4 c  brown sugar -- packed
  1 1/2 c  dark corn syrup
      1 c  milk
    1/3 c  margarine -- melted
      1 ts vanilla extract
      4 lg eggs
  1 1/2 c  pecans -- chopped

  Preheat oven to 400 degrees F.

  CRUST: In large bowl, combine all crust ingredients at low speed til
  crumbly. Reserve 2 cups mixture for filling and topping. Press
  remaining crumb mixture in bottom and 3/4-inch up sides of ungreased
  15 x 10 x1" baking pan. Bake 10 minutes.

  FILLING: In large bowl, combine 1/4 cup reserved crumb mixture and all
  filling ingredients except pecans; mix well. Stir in pecans. Pour over
  partially baked crust. Bake an additional 10 minutes.

  REDUCE oven temperature to 350 degrees F.

  TOPPING: Sprinkle remaining 1 -3/4 cups crumb mixture over filling.
  Bake 20 to 25 minutes or till filling is set and crumb mixture is
  golden brown. Cut into bars. Freezes well.

  Recipe By: Pillsbury- The Complete Book of Baking
  From: Jewish-Food@eskimo.Com

MMMMM
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