Text 2246, 62 rader
Skriven 2008-02-12 01:47:23 av Carol Shenkenberger (8224.cooks)
   Kommentar till text 2218 av Janis Kracht (1:261/38)
Ärende: Newfy pizza
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 > >> > Now careful Sis!  I used to pray for school lunches!
 > >>
 > >> Ah.. Understand.  But it was really bad around here, believe me (grin).  
 > >> and I laugh and compare High School lunches like the baaad pizza, and  th
 > >> that took the shape of the ice cream scoop used to serve it, that NEVER b
 > >> down it's shape on your dish(g) :)
 > 
 > > Um, thats normal.  You may hate my rice <g>.  It's glumpy like that.  Tain
 > > even faintly separatist.  All them little grains love one another in adult
 > > ways that can be almost embarrassing if you look too close at how they cli
 > > to one another.
 > 
 > haha.. there's a difference I think.. I buy japanese rice, and cook it just
 > that way as well.. you know, oriental short-grain rice.  This was long-grain
 > rice that was just BAD :)  Matter of fact, Risotto is also pretty-stuck
 > -together (another short grain rice).  But in the high school lunchroom, The
 > probably could have used that rice to cement the bricks in the building :) :


Ewwwh.  Doesnt sound very good at all there.  Well, I'm up for any type of
rice anyone wants to try on me.  The worst that can happen is it is tasteless
separatist and I wont keel over in a belly flop over that.

 > >> ===Chicken Breasts with Lemon and Garlic===
 > >> 8 boneless chicken breasts, with skin removed juice of 2 1/2 lemons
 > 
 > > Right up Ruth's alley and i think I can adapt this to a chicken thigh,
 > > perhaps calamansi powder for the lemon?
 > 
 > Doesn't hurt to try.. though typically I'll make something the first time "a
 > written" or close to it.. then experiment.  Unless I'm reading a recipe and 
 > struck with "This would be GREAT with..." hehe

I tend to adapt from the git-go now sometimes.  For some odd reason lemon and
chicken do not seem to match for me but calamansi does.


 > > Oh dear, there I go again.  *sigh*.  Fortunately folks love me anyways <g>
 > 
 > Of course! :)
 > 
 > > Hey, looking at the recipe, maybe mirin and ....  oh dear.  Thats even
 > > further from italian...
 > 
 > Well.... Italian cooking "loves" a good red wine or dry white wine, so Mirin
 > isn't THAT far off (g).

Yeah!  Folks keep saying mirin wll double for sherry so I've tried it in
reverse an it works or at least, not knowing what the origional was supposed
to taste like, it tastes good.

 > >> olive oil
 > 
 > > Yes yes!
 > 
 > Hehe.. I use it in everything it seems..

 I use it in every oil except deepfry.
                  xxcarol
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