Text 7554, 83 rader
Skriven 2013-12-05 18:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: inabilities 554
=======================
 ML> Well, tell me when it happens, and I'll take you there.
 NB> It's a deal.  :)

That should be an ability, not an inability, sooner or later.

 NB>> A positive addition to the feast...  :)  instead of a tack-on... :)
 ML> I don't think so, as I'm not all that fond of long-life noodles
 ML> and can make fried rice as well as Otto's chefs.
 NB> Ok, then, at least better than your average starch...?  ;)

Well, okay, but some of us have several reasons not to even
try these things - I save what little insulin I have for
stuff that tastes good.

 ML> but I prefer it if it's with something I actually enjoy
 ML> and can't make myself.
 NB> That last is a bit of a tall order, though, isn't it...?   :)

Perhaps, but there are all sorts of circumstances that lead to
an inability to make a dish. Not the right equipment, because it
would stink up the neighborhood, can't buy a small enough quantity
of whatever, no time to do it right, no audience for it. All sorts,
as I said.

=

 NB> Sometimes it's what you make of it...  Some of us think offal rather
 NB> nice, especially when fixed nicely, after all... ;)

That's offal nice of you.

==

 ML> They weren't grimaces. It was a gradual decline in good
 ML> cheer, ending in, well, not grimaces.
 NB> Oh... sigh....

I thought at times she was becoming close to a meltdown: and
it was largely my fault for thinking I could gently expand
her rather narrow culinary horizons. Instead, she withdrew
at least as quickly as I tried to draw her out.

 ML> - in some cuisines, cumin and caraway are considered to be
 ML> interchangeable. For me, it would be the difference between
 ML> major yums and major yucks.
 NB> Funny how little things can make or break... :)

That's not a little thing!

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

      Title: Chox Rouge Aux Groseille Braise
 Categories: Vegetables, Vegetarian
      Yield: 6 servings

      1 tb Whole caraway seeds                 1 sm Red cabbage; thinly sliced
           -=OR=- Cumin seeds                1/2 c  Currants (or raisins)
      2 ts Dry red wine                        2 tb Vinegar (or more to taste)
      1    Red or yellow onion                      -(red wine, cider or rice)
           - thinly sliced                   2/3 c  Water or apple juice
    1/4 ts Salt; more to taste

  (Braised Red Cabbage with Currants) (Choux rouge)
    Toast caraway or cumin seeds in a roaster oven or frying pan until they
  smell nutty, about 1 min.  In a large pot, heat wine. Add onion & salt, and
  saute for 5 min., until onion wilts and smells very sweet. Add red
  cabbageand saute over medium-low heat until it wilts a little, about 5 min.
  (Add water as needed to prevent sticking.) Add caraway or cumin seeds and
  currants.  Mix vinegar and water or apple juice, pour over the cabbage and
  mix well.  Preheat oven to 375 degrees. Lightly oil a 6-8 cup baking dish
  and spoon the cabbage and liquid into it. Cover and bake for 45 to 60
  minutes. Serve warm or at room temp. Serves 6.  This may be refrigerated in
  dish for 3-4 days and reheated in covered casserole in the oven.

  From: the January 1993 issue of Vegetarian Times

  FROM:    JANICE MESSALI   (SWSH14B)

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