Text 5263, 85 rader
Skriven 2013-10-01 05:34:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: HomeEc
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> But maybe the ones who took Home Ec learned to cook?
 DD> Sort of. A grounding in the basics and the use of salt & pepper and
 DD> the sparse use of the Simon & Garfunkel herbs. And not much else.

 ML> One can do well with just that, and the rest can come
 ML> gradually with experience.

Absolutely -- but many never venture past that basic set of what they learned
in HomeEc 101. Nothing wrong with that except that it's not very interesting.
 
 DD> Supper was taught as lettuce salad, meat & two (one of the two a
 DD> starch), dessert highly optional.

 ML> I suppose that my idealized idea of Home Ec was at variance
 ML> with what you experienced. Strikes me valuable to lay down a
 ML> foundation of dry stovetop cooking, moist stovetop, frying deep
 ML> and shallow, dry oven, moist oven, broiling, and noncooking;
 ML> kitchen chemistry; measurements; knife skills; prevention of
 ML> injury. And most of all, dispelling fear of the kitchen.

That sounds more like CIA or Johnson & Wales than high school Home Economics.
Nothing wrong with that - except that cooking schools tend to be total
immersion and high school is an olio of subjects in which the 3-Rs and history
are considered just as important as how to boil water.
 
 DD> Other than the chile called and almond in place of pistachio for this
 DD> is *very* similar to the recipes I have. Even the ones which call
 DD> themselves "tagine" recipes but which are, in fact, crockpot or slow
 DD> cooked cast iron vessel recipes. Of course more people own a crockpot
 DD> or Dutch oven of some sort than a tagine. In America, anyway.

 ML> I don't see the point of tagines - it is claimed that the
 ML> wonderful aromas float to the top of the weird chimney and
 ML> are condensed back down, but as far as I can see there is
 ML> no advantage to the shape, and just about any cover will
 ML> work just fine. I've cooked tagines in tagines and nontagines,
 ML> and to me the vessel is unimportant, and the result bordering
 ML> on uninteresting.

Many faddish things are found in odd places. And work-arounds for their
supposed benefits in many more other places. If they are practical they tend to
hang about. If not, they become a niche thing.

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

      Title: Tender Beef Tongue
 Categories: Five, Beef, Vegetables
      Yield: 8 servings

      3 lb Beef tongue
      1 md Onion; sliced
      2 ts Salt
      2 ts Pickling spices
      1 tb Worcestershire sauce

  Tie tip to body of tongue with string; place in water-
  soaked clay* pot. Sprinkle remaining ingredients over
  tongue.

  Cover with water-soaked lid. Microwave for 15 minutes on High.
  Turn tongue over; re-cover. Microwave for 65 to 70 minutes on
  Simmer or until meat is fork tender. Let stand, covered, 5
  minutes. Remove from clay pot and run cold water over tongue
  to cool. Immediately remove skin and membrane; slice to
  serve.

  Tip: Serve cold and thinly sliced with rye bread and
  horseradish sauce.

  * Corning Ware dish and lid may be substituted for clay
  pot.

  Recipe from Beverly Saines

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... All is in the hands of man. Therefore, wash them often. - Stanislaw J. Lec
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