Text 21915, 193 rader
Skriven 2009-03-14 18:04:21 av Carol Shenkenberger (28463.cooks)
Kommentar till text 21888 av Janis Kracht (1:261/38)
Ärende: Dang, it aint italian!
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> > Most cooking is. Don did dinner tonight. (hush, he overcooks the pork lo
> > but I rescued 2 from the pan for me and Charlotte).
>
> hehe.. well, that works :)
Needed. He likes to cook at 2pm them leave it in the fridge to be nuked
later (horrors!).
> > I need 2 for work. 2 Bind books. The one with the raven and something el
> > like 'bind for dummies' (grin).
>
> I've seen it (g).. don't have that one though... have dns/bind in a nutshell
> comes in handy. Check online, maybe one of the tutorials will be what you'r
> looking for... or if you have any questions, lemme know. I've dealt with
> various setups here. (email or netmail probably better (g))
Email best (grin). DNS servers aint the topic here by any stretch!
> > I'll have to dig up his 'burtwich' a signature samwich we MM'ed on him aft
> > he posted it.
>
> Mmm.. bet it's a monster sammich being it's from a NY'er :) :)
That it is! Looks like he emptied the fridge on the counter, sliced it up
and stuck it between layers of bread and called it good ;-) It actually does
look pretty good but i'll have to export it later.
> > It was good! I'm not as much in into the harder cheeses. Not that I dont
> > like them, more like 'not familiar turf' sort of thing.
>
> Understand.. Italian cheeses are varied.. some are really strong. Some like
> parmesean are pretty darn mild.. I used to hate it (laugh)..
I love stronger ones, but not always for cooking if you catch the difference
there.
> > It's much warmer here some 500 miles south of you. More temperate as well
> > due to being close to the ocean so we are warmer than inland VA of our
> > latitude.
>
> Yep, I know it's nice there (smile).. Hey, it's gonna be 50F Saturday (or so
> "they" say [vbg]) and 50F on Sunday as well.. Time to get ready to plant the
> peas on March 17th hehe :) :) I'm hoping to do it then.. I'll just plunk the
> seeds down in the bed right through whatever.. Not going to mess with the di
> yet otherwise..the snow is gone now, but if we get any between now and then
> (which I can't imagine) it won't matter at all :)
We;ve had spates of low 70's already. Thats why when we were talking a
picnic here this year, we had to make it earlier in the year than most have
been. May is still temperate here. June, to *us* is but it's pressing the
limits of those from up north by then (cool days mixed with 90's). Since
mine has to be an outdoor sorta thing, mostly at least (covered screened
porch). Wont work too late in the year for any but southern folks used to
heat and happy with just a fan at 100F ;-)
(Local asian place)
> > Each then has it's special. The one you took us too was high on china
> > products and seemed low on Thai and Philipennes. The other one probably g
> > the other way. Filipeno products seem to me to be less apt to contain
> > anything 'unlisted' and be lower sodium. They may not be rich people ther
> > but they tend to a higher quality overseas sales product from my take on i
> > Then again, I've been indoctrinated by many a filipa on this ;-)
>
> That's interesting.. I'll have to pay more attention, next time we stop in
> there.
I noted it more because was looking for particular things from specific
countries I'd learned about when there.
> >> > Ohhh! But some cookbooks just can not be replaced. My Hari Kojima one
> >>
> >> Sure, know what you mean.. but there are some you know you don't mind sha
> >> and giving away.. most of mine are like that because I don't get 'away' l
> >> you do :)
>
> > Come to think of it, I have a few taking up space in my shelves that would
> > happy in a new home. Some baking ones for sweets mostly that Don got me.
> > guess he was hinting but i aint taking the hint! A Paula Deen one (she's
> > bad but there was nothing in there I cant make without a recipe and before
> > wanders, need to edit the margins with how to make her stuff better).
>
> I guess I learned the hard way when ALL of my cookbooks were lost by the mov
> when we first moved from NY to Louisville.. I was absolutely crushed when we
> arrived in KY and those books were gone.. those and all my gardening books
> too.. but guess what.. Louisville had the most outrageous "old cookbook" sto
> (2nd hand books) and I was able to replace just about every single one of th
> cookbooks for about 50 cents a book..it was incredible. The gardening books
> were not so easily replaced, but my one favorite one I was able to dig up an
> reorder.. and that's all I really cared about (grin).. So since then I figur
> I did it once and survived so... (grin)
Yeah, but my Hari Kojima is a limited edition sort of thing. Dunno he ever
made more than 3,000 if that. That one and one that translated the hawaiian
fish names for me when new to Hawaii, are hard to find. The rest? Probably
all but one of the japanese ones are replacable.
> >> > example on simple Hawaiian cookery (real stuff, I dont think a single o
> >> > uses pinapple though several use spam). Lots of notes in the margins n
> >> > after so many years.
> >>
> >> Yeah like that :)
It's got a slight variation on trout hemingway written in from a magazine or
a show of his in one of the notes pages. Taped to another page is Don's
Mom's Oyster Stew (dictated over the phone when we were about to get
married). No ISBN etc information at all but back says 1987.
> > That book is not replacable. It's thumb eared and even if many things in
> > there I have never made, it doesnt matter. It get's me a'thinkin' of othe
> > things and good adaptions.
>
> That's neat.. my joy of cooking cookbook is like that.. ragged and thumb ear
> (g)
I just thought of another though it's still hiding from the move. It's a
'pan-hellenic' meat cook book. Tons of 4-7 ingredient ideas just for meats.
> > Oh no! Tina the Cat? Happy fuzzy thing? So sorry to hear that. Cats are
> > odd in that they can go really fast with no warning. 2 days not eating ca
> > be all it takes and in a multi-cat house, that can be hard to tell.
>
> Yeah :( poor little girl.. I made sure Alana kept Tazi upstairs as soon as
> noticed Tina wasn't well though. I told her I thought Tina was sick and was
> sure what was going on so she should make sure Tazi stayed up there until we
> got Tina to the Vet.. just in case it was something she could pass on to Taz
> though they were both up on their shots, I still worried it could be some we
> crap.. and the thing with Priscilla was totally freaking me out. Anyway, Taz
> is fine and walking around like she owns the place.. ain't that just like a
> (sigh).
Well, sorry to hear it. We lost our cat face tragically when she (being
senile a bit) broke a glass off the counter then later ingested glass bits
from her food bowl. We got her to the vet before any worse than cut tounge
and scrapes on the throat lining but it was too late to do more than put her
to sleep to prevent a rather nasty death. Happened in the middle of the
night and we got up to see her just bleeding from the mouth going 'what
happened?'. Roscoe followed about 6 months later, not being able to get over
his lifemate's loss. They were both about 14.
> Yeah .. I gotta get this dog to lose weight.. this problem with her larynx i
> often seen in "overweight" dogs :( Now she's been on 'diet' dog food for ag
> and can't lose weight.. so now what? diet of bread and water? (g) Maybe the
> will have some ideas, have an app't next week again. He wants to see Priscil
> before he fills her antivert prescription again (anti-dizzy pill).
You've stopp freefeeding totally right? That seems like a 'gotta' in this
case and Toby will adapt. Put catfood up where they can reach it but she
cant ;-)
> > In a bit, I'll make coleslaw. Southern style but not the sugar type. Oni
> > type is what we like here.
> > xxcarol
>
> Sounds good :) Got a recipe? Lots of Onion and carrot I take it?
No carrot normally but here's one of them:
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Japan Coleslaw
Categories: Salads, Xxcarol, Japan
Yield: 3 Servings
3 c Nappa cabbage, shredded
1 c Brussels sprouts
1/2 c Daikon radish; grated
1 lg Carrot; grated
1/2 c Celery
1/4 c Minced onion
3 tb Hot/Sweet Mustard or Mirin
5 tb Mayonnaise
I love coleslaw and here is a slight variation based on what is
available in Japan. Note you can make it with hot-sweet mustard or
Mirin.
Mix it all together after chopping the ingredients finely or grating
them. Let set for an hour so so to let it develop.
From the Sasebo Kitchen of: xxcarol
MMMMM
That one dates to around NOV2001 I think. Others are basic and rather german
looking (no sugar added, I hate sweet coleslaw) except i MM'ed one I use
today and will post it later, that uses a bit of brown sugar or honey to
offset tart apples added.
xxcarol
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