Text 12316, 139 rader
Skriven 2008-08-18 16:25:06 av Ruth Haffly (1:396/45.28)
  Kommentar till text 12124 av Carol Shenkenberger (18446.cooks)
Ärende: shoppng
===============
Hi Carol,

 > Janis has a web site set up with the pictures; I don't know if she put
 > the  viewing access here in Fido or is e-mailing information to those

 CS> Ok, I'll poke about there later. Just got back from the store.  Asian
 CS> Grocery was doing the semi-annual deep cleaning.  The good is there's
 CS> huge sales so they can make room to clean everything (deep cleaning,
 CS> this is a nice clean store!).  The downside is they were out of some
 CS> things.

You win some, you lose some. Overall, it sounds like you did quuite
well.


 CS> Main take was shrimp and squid (don wanted it for bait!  eek!  Oh
 CS> well, he said we keep 1/2 the shrimp and he's taking all the heads
 CS> plus one of the squids).

Sounds like a serious fishing trip coming up. Or is that his normal bait
haul?


 CS> That BTW was almost a 3rd dish for me to make had I seen big ones at
 CS> Janis's local market.  My baked squid.  Thought you folks might find
 CS> an asian baked version with mild greek fusion, to be interesting.

Maybe next time. You don't have to pull out all the stops the first
time.  That's why I didn't do a repeat of the cobbler I made last year.


 > OK, I wa wondering if she was willing to unblock the memory but I guess
 > not. I'm glad she enjoyed the meat balls tho.  BTW, did I tell you to

 CS> Naw, school rulz <g>.  She got bumped from cooking class though.  We
 CS> will try to have her readded first week of school.  It depends on when
 CS> it's open. Probably conflicted with Honors English?  She can catch it

Deborah never got it; they kept putting her in keyboarding classes.
But, she learned to cook at home so it didn't matter in the long run.


 CS> a later year at need.  She's taking Spanish (Japanese not open til
 CS> 11/12th grade evidently).


Is she entering high school this year?


 > cook the noodles only 2/3-3/4 done when you make it? I drain them, then
 > spread them on wax paper so I can pick & choose what ones I want in each
 > layer.

 CS> I wil do so, but now I need to eat up some of the goodies here before
 CS> Hurricane season.  Kinda went overboard on meats.


Understood.  Looks like we will get some rain from the newest system,
Fay.  My brother in Titusville will gt more than rain probably.  My in
laws should be here on Wed. on their way back to Zephyerhills; they may
want to wait a bit before leaving NY tho.

 > I don't make it that often because it is such a production but have done
 > it a bit more frequently than that. (G)

 CS> It's more in your cookery style though so thats reasonable.  You
 CS> probably make it as often as I do a pulled pork or a pulled beef dish?

Probably. It's gotten easier as I've figured out my way to do it but it
still is very time consuming.


 >  CS> him as his tastes drifted more asiatic and southern cooking over time
 >  CS> with a healthy dose of real mexican (not tex-mex).
 CS>  >
 > No surprise there.  I cook Italian because Steve likes it so much but I
 > do other regional cooking as well. If you or Don do make the lasagne, I
 > would suggest using something like an 8x8 or 9x9 pan.  That way you
 > won't have nearly the left overs.  Another idea is to make a couple of

 CS> Yes.  And at the store today (Asian then a trip to Krogers which is on
 CS> the way back) I forgot the noodles.  Got a great big bunch of kangkoon
 CS> though! They had only 2 and I snapped up the big one ;-)  The lady
 CS> there was laughing as I was the only round eye there getting some of
 CS> the selections.  She knows us though.  Oh, found Shemnji!  They
                                                      *******   ?


 CS> started stocking brown and white so got one of each.  Sasebo rarely
 CS> had the white.  These arent quite as big as I am used to, but they
 CS> will be fine.  I didnt even bother to look at the price <g>.

Sometimes you need to forget about the price if it's  a real "want"  vs
a "need" item.

 > of easy do meals.  BTW, you can also spread some cheese mix on the
 > noodles and roll them up for a different presentation.

 CS> I did do a dish not too many years ago, using lasagne noodles rolled
 CS> with cheeses, avocado, (darn, Norinji?  A type of hairy seaweed thats
 CS> purple, not sure of Japanese name and no clue what english would be),
 CS> tofu, fish paste (bonefish scraped like you probably saw often in
 CS> Hawaii), and black roasted sesame.  I'll have to do that again.  I cut
 CS> the pasta to 3rds and brushed with lite sesame oil (the almost
 CS> flavorless sort) then baked them (secured with toothpicks).  Comes out
 CS> a little like a seafood lumpia.  A replicated recipe from restraunt
 CS> fodder given to me in pantomime when I took one with me from
 CS> Gueyemon's to the Tonoo market and my fav set of shop keepers.  Didnt
 CS> taste quite the same but was just as good.


That's fun, replicating a dish from a non verbal experience. (G)  Helps
to have an idea of what to do with what tho.

 >  > Yes, and that seems to be a hallmark of this group. I had a good laugh
 >  > over Steve and the durian, especially his comment about almost would
 >  > rather have more pork than to try it.  Then he tried it and really liked
 >  > it.  But, he did make a bit more progress on the pork issue too.
 CS>  >
 >  CS> True!  I heard the laugh at that comment but I was too busy stuffing
 >  CS> my face with durian just then to see what he'd said.  I can't recall
 >  CS> if you tried it or liked it.
 CS>  >
 > I tried a bit of it. It's nothing I would go out of my way just to eat
 > again but I can say that "yes, I've tried it."


>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... gnorw og...  gnorw og...  gnorw og nac gnihton

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