Text 20267, 77 rader
Skriven 2009-01-31 13:36:56 av Janis Kracht (1:261/38)
  Kommentar till text 20243 av Michael Loo (1:18/200.0)
Ärende: good 146
================
Hi Michael!

> I like chicken parm - not as much as veal or eggplant, though.

I used to love going to Jersey and buying veal parmigian subs, and eggplant
subs - boy were they good :)  Ron and I were talking the other night about how
much we miss living near 'civilization' (NYC/NJ) (grin). The Italian food in
New Jersey is incredible.

>> I definately ate too much tonight, ignoring what I knew
>> would be trouble with the cheese Lol

> I've been known to do such self-destructive things as well.
> Sometimes the taste is too good to ignore!

I always figure I can balance it out some other way .. less milk in my coffee,
that kind of thing.  For me, it's the amount I eat/drink..

>> don't mean potatoes which shouldn't be green, but are
>> because they were exposed to sunlight early?

> I mean potatoes that were born white but grew up green.
> Nasty, poisonous things.

That's real bad for you, don't blame you for sitting that one out!

To me there's nothing more frustrating than buying what you thing are beautiful
potatoes and then you start to use them and they're green.. I swear they use
lighting in the stores to hide it :) :) I've started buying the ones that are
sold separately (not in 5lb or 10lb bags, i.e.) because I was throwing out so
many it seemed.

>> to steak or roasts (I tried, I swear hahaha) - Best I can
>> do for him is make it 'warmed over' as I like it, and zap
>> his in the microwave

> The restaurants tend to dunk steaks in the deep-fryer
> if they're ordered well done. I actually don't see any
> reason not to do that for rare ones as well.

I guess if it's quick .. never tried it though :)

> (secretly, they refuse to use a
>> microwave because of "killer-rays" hehehe).

> Uh, okay.

Purists hehe

>> 2 Tb Pickapeppa sauce
>> Never saw that one.. guess it's a black pepper sauce?

> It's a sweetish very mild capsicum sauce with A-1ish aspects.

Sounds good.. I'll look for it.

> The Palm's famous French-fried Onion Rings

One of my favorites -  Think I'll make these today.. that's the trouble with
this echo (g).

===Pork Roast===
3 or 4 pound boneless pork shoulder roast 4 or 5 cloves of garlic, minced
Coarsley ground black pepper
salt
garlic powder
Lay shoulder flat and pound with edge of plate.  Cover with salt, pepper and
minced garlic.  Roll and tie with string on the ends and the middle.  Dust with
garlic powder and more salt and pepper. Roast at 350F , 30 minutes per pound. 
Slice and eat hot, or serve cold for sandwiches.
===

Take care,
Janis

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