Text 11860, 115 rader
Skriven 2005-08-29 10:35:06 av Roy Witt (1:10/22)
  Kommentar till text 11756 av Carol Shenkenberger (6:757/1)
Ärende: hamburger prices
========================
Hello Carol.

28 Aug 33 11:27, you wrote to me:

 CS> *** Quoting Roy Witt from a message to Carol Shenkenberger ***
 CS>
 CS>>
 CS>> Not bad.  We just hit the beef durth here.  60% lean is being sold
 CS>> again.  We dont buy that either and get little beef in general.  I
 CS>> can get shrimp for less than your 6% lean beef so why not?
 CS>>
 CS>
 RW>> Hee, I think you're turning into a Japanese chef. We try to stay
 RW>> away from shell fish and go for the real thing with fins and scales.
 RW>> When w get tired of that, we buy turkey.
 CS>
 CS> Oh I've turned very asian in cookery but I adapt it a bit in some
 CS> things to more American treatments.

Don't we all. In San Diego, the Mexican food is delicious. In South Texas, it
leaves a Mexican food connoisseur disappointed. So, we've been experimenting
with making our own. In SD, they serve more food than you can sometimes eat,
with beans and rice. Here, they serve an appetizer size meal and potatoes
instead of rice. The beans leave a lot to be desired as well and the potatoes
don't go with the meal, IMO.

The ranchero sauce on Huevos Ranchero, leaves you with a bad taste in your
mouth. In SD, the sauce made the meal. In ST, it tastes like taco sauce - no
substance, in SD, it contains green chili and onion. The beans in ST look and
taste lik they came out of a can, while the beans in SD are made on the spot
and whole beans in

 CS> My husband's Doctor is a cook as well.  As we had to adapt to lower
 CS> sodium for Don, I sent on reels of mealMaster recipes (mostly my
 CS> own) and he used (with full permission) several of them as part of a
 CS> local production cookbook in 'engrish' on 'healthful eating' for
 CS> various medical situations.

This is how all of those fad diets start. We've got the low-carb book around
here somewhere. :o)

 CS> I have a copy of it.  It's selling well in the local area, having
 CS> gone fronm the first printing of 500 to another 500 second printing.
 CS> It's very local and very full of what to get here in the local
 CS> markets and how to fix it without being as hard to figure out or make
 CS> as some Japanese foods.

Did you ever visit Miki Sans on 5th Ave in SD? They had the fish-head
sushi-market in one section and a restaurant in the other. We hadn't been there
in quite a while and got a craving for good Japanese cooking. They had chefs
cooking at the grill in front of you, like Benni Hannas. When we arrived at the
site, it wasn't there anymore.

 CS> Beef is eaten every other week probably.  Fish or shellfish (if you
 CS> wish to make them different) is 4 times a week, and chicken or pork
 CS> fills out the rest. Servings of seafood (fish included) might be 6oz
 CS> or more per person per day but chicken would be a bit more
 CS> (accounting for bone, less per person), pork is 4oz, and beef would
 CS> be 4 or less.

Sounds good, except for the pork, shellfish and chicken. (no cloven hoof or
fins and scales) The chicken is ok, but you've probably never watched them eat
in a barn yard environment.

 CS> Most of my cookery is low-cholestrol due to medical conditions I
 CS> have. Low sugar due to medical conditions I have, Charlotte may have,
 CS> and Don might develop.  Lower sodium due to Don (2,000 mg a day is
 CS> fine but more and he has blood pressure problems).

My siblings and parents have that cholestrol and sugar problem, I don't.
Probably the diet difference (they all eat lots of midwestern beef and pork,
whole milk, etc..). You already know about my low sodium intake.

 CS> Before you think though that we eat just boild veggies, um, think
 CS> again.

That was my MIL. That's all she -could- cook. MY FIL was the household chef and
refused to cook for her when all the girls were gone from the house.

 CS> While my average cooking might not be 5star restraunt stuff, some of
 CS> it might qualify and most hits 4 star while only a little of it is
 CS> 3star.

<....>

 CS> We just hit the bumper crop for Burdock root here.  It's absolutely
 CS> fabuluous stuff made right, for a side dish.  Looks like 3ft long
 CS> woody straight roots which you wash and peel (they arent more than
 CS> 1/2 inch across if that) then soak in su water (vinegar and water)
 CS> then steam and use an oil dip when serving.  Early satsumo ito is
 CS> comming in ( a type of potato you've not seen stateside, but of a
 CS> potato and a sweet potato with natural buttery flavor mixed with nut
 CS> flavor and not too sweet like the USA yam/sweet potato).  Mekans
 CS> (Mandarin oranges) did not do well this year in Kyushu (my island)
 CS> due to low rain so for once we have them not at 20 per 1$USA rough
 CS> equal.

I think I've seen that satsumo ito potato in the supermarket here. Expensive.

 CS> I'd describe what I make, but this isnt really the right echo.
 CS> Suffice it to say that price and seasonal variety as well as having
 CS> had to live 'out in town' for my first years here with no car, made
 CS> me shop 'Japanese' so I learned what to do with foods you and most
 CS> folks outside Asia/Japan have never seen.

Had an aunt and uncle who lived like that in Formosa (Taiwan). They did have a
car (46 Ford Convert) and my aunt learned some of the local cooking, but was
glad to get back to the good stuff. They also learned to eat Iranian, before
the Shah was deposed. They don't serve any of it today, however.


Roy

 * Origin: Hacienda de Rio de Guadalupe * Las Brisas, TX (1:10/22)
 * Origin: Hacienda de Rio de Guadalupe <*> Zone One, USA (1:10/22)