Text 18281, 76 rader
Skriven 2007-07-28 18:25:11 av Barbara McNay (1:382/48)
  Kommentar till text 18265 av Carol Shenkenberger (3:800/201)
Ärende: EZ BAKE  70527
======================
 > *** Quoting Barbara McNay from a message to Glen
 > Jamieson ***


 >> If you like that you might wish to buy some oyster
 >> sauce to add to your
 >> vegetables for a little more variety.

 > BM> Perhaps, but I'll wait on that for a while.  I find it takes me a whil
 > BM> to assimilate new tastes;  It took me quite a while to learn to like o
 > BM> oil, after all.

 > Really?  EVOO was automatic for me.

To each her own, I guess.  I used it in bread a lot, which moderated the
flavor.

 > Seseame oil though is quite strong and used in
 > moderation is best.  I add a little to Pancit and
 > 'fried cabbages' but use the bulk of the oil as olive
 > or a lite corn based oil.

 > Personally, I would not want to fry eggs with sesame
 > oil unless it was just a few drops added to the
 > butter.  I don't think the taste would appeal to me
 > unless lightly used when it comes to eggs.  It does
 > wonders though with a can of green beans, to add a
 > fast dollup of sesame oil and a squizzle of patis.

 > I also would avoid sesame oil in a cast iron skillet
 > because it would linger quite a while there and the
 > next dish might not be suitable for sesame strong
 > flavoring.

I have run into that problem with other strong-flavored foods.

 > Meantime, I'm having a little fun thinking of what I'd
 > bring with me if I had my full arsenal of cooking
 > things and was driving up to the picnic.

 > My 14' and 4' cast iron skillets and my deep flat
 > almost woklike pan
 > Breadmaker if no one else was bringing one and Dale
 > didnt have one
 > Hand cranked meat grinder
 > Vertisserie
 > The big whole fish (or rack of ribs) grilling cage
 > Some of my more unique spices
 > Extra plates, bowls, and my small 'dip' holders (itty
 > bitty china bowls)
 > Ricemaker if no one was bringing a fair sized one
 > Extra silverware and chopsticks

 > If I had access to fresh Tonoo Market foods:
 > Several types of miso for taste testing and enough so
 > folks could take some home
 > Enoki mushrooms, fresh
 > Asian spinach- kangkoon
 > Gobo roots
 > Japanese green and red bell peppers
 > The long thin red skinned potatoes, both yellow and
 > white fleshed
 > The thick fleshed grey-brown seaweed with nodules
 > The little vibrant green seaweed that looks like a
 > moss or fern, cruciferous

Sounds interesting.  Trying out ideas, perhaps, for a picnic at your place in
due course?

 > Grin, a fun little idea there.  I wonder what folks
 > actually brought and what they are short on?

We should find out presently.

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 * Origin: T E X A S ! (1:382/48)