Text 8734, 98 rader
Skriven 2014-01-12 13:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: new year's nastiness 46
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 NB>> Butter and milk definitely make grits more tasty...  ;)  Maybe the
 NB>> smoky aspect wouldn't hurt either...  ;)
 ML> It increased with storage and the next day was pretty
 ML> inedible, so the leftovers went out with my approval
 ML> and actually endorsement.
 NB> Oh... well... when one starts with something nasty, and it only gets
 NB> nastier there's no point in trying to salvage it then...  ;)

I think they're nasty to begin with, and the scorch
didn't help them. Thing that bothers me is that she
overbuys and overspends so, so more grits went down
the disposal than down people's gullets.

The longer I live the less patience I have with
corn products, except for plain old sweet corn on
the cob.

 ML> She was not pleased with the nuke idea, but I'm sure it would
 ML> have been at least as satisfactory and less troublesome.
 NB> And less prone to burn.

As we have found out.

 Lately I've been making a single bowl of
 NB> oatmeal in the nuker... water, raisins, old-fashioned oats nuked at
 NB> half-power... beats standing over the pot stirring, and comes out just
 NB> as good as if I had...  :)  Take it out, stir it, add cinnamon, brown
 NB> sugar, butter and milk... yum... 

But if you use the instant or the quick-cooking, the
difference is minimized. Yeah, I know, if you insist
on that peabrain, er, pinhead stuff, there is a real
advantage to the nuke.

=

 ML> As it turned out, these were reconstituted dried and were
 ML> disappointing in taste (i.e. even worse to me than dried
 ML> ones cooked at home).
 NB> Might as well have bought a can of them, maybe...?  or would that have
 NB> been even worse...?  I remember having them at some point in my fairly
 NB> early childhood, and I'm guessing (given what I remember of my mom's
 NB> cooking skills and practices at the time) that those were canned...

Might as well have bought a can. Might as well have
eaten a can, in fact, as these had an abundance of that
strange metallic bitterness such as you found in field
peas, if you remember those. Annie sort of sadly said,
munching doubtfully on them, that they weren't as good
as she remembered from her childhood. Of course her
mother couldn't boil water, so on special occasions or
for parties, she would hire a professional cook, and
perhaps the ringer had some secrets on how to make
them palatable. Like boiling them in lye or something.

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

      Title: Croquettes De Couscous Et Pois Chiches
 Categories: Ethnic, Vegetarian
      Yield: 24 servings

    2/3 c  Hulled, raw sunflower seeds         2 tb Red wine vinegar
           - (optional)                        2 ts Dried rosemary
      2 c  Cooked and drained chickpeas        1 ts Dried thyme
      1 c  Uncooked couscous                 1/2 ts Black pepper
    1/2 c  Tomato juice                        3 tb Minced fresh parsley
    1/2 c  Dry red wine                        3    Garlic cloves; pressed
      3 tb Soy sauce                           1 tb Olive oil
      2 tb Dijon mustard

  (Couscous-Chickpea Croquettes) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ If using
  sunflower seeds, preheat oven to 350 degrees. Spread seeds on a baking
  tray. Remove any shells or discolored seeds. Bake to 5-7 min., until seeds
  smell nutty and darken slightly. Grind seeds in a food processor for 30
  seconds until coarsely chopped. Add chickpeas and process until well mixed.
  Keep mixture in the food processor. In a heavy, 1 qt. pot, combine
  couscous, tomato juice and red wine. Stir and bring to a boil. Lower heat,
  cover and simmer for 2-3 min., until couscous has absorbed all the liquid.
  Let sit 5 more minutes. Add cooked couscous to chickpea mixture along with
  remaining ingr. except oil. Mix well, stopping the processor and scraping
  down the sides once or twice, until smooth. Lightly oil your hands. Shape 2
  to 3 . Tbl. of chickpea mixture between your hands to form a ball. Repeat
  with remaining mixture until you have 24 balls. Flatten balls to form
  patties about 2" wide and 1/2" thick. Brush croquettes with olive oil and
  place on a lightly oiled baking tray. Bake for 15 min, turn the croquettes
  over, bruth with oil and bake another 10-12 min. Makes 24 2" croquettes.
  These may be served in a sandwich, as an appetizer or as a main dish with
  pasta and tomato sauce.

  From: the January 1993 issue of Vegetarian Times

  FROM:    JANICE MESSALI   (SWSH14B)

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