Text 2825, 77 rader
Skriven 2008-02-19 15:37:02 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2746 av Janis Kracht (1:261/38)
Ärende: sauce
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Hi Janis,


 JK> > Part of the fun of moving around with the military. We do a lot of
 JK> > eating out while in transition, some places better than others. (G)

 JK> A good cross section of places I imagine :)

Very much so--anything from chain fast food to chain sit down to hole in
the wall (our favorite Korean place in HI) but nothing bank breaking.


 JK> > I usually don't add any seasonings but just got to wondering what a
 JK> > sprinkle of basil and oregano would do. (G)

 JK> One of the recipes I've seen for sausage and peppers (think it was an
 JK> early version of the JOC) used a pinch of oregano I think.. and def.
 JK> garlic :)

OK, I'll think about giving it a try.  Meanwhile, I've got another pot
of sauce on the stove.  This one has a 29 oz can of tomatoes quickly
chopped in the blender, a 14.5 oz can of diced tomaotes, 2 8oz cans of
tomato sauce, a 6 oz can of paste and a bit of left over sauce from last
time.  Also, a bit of water, a couple of coarsly chopped bell peppers (a
red and a green), a medium onion coarsly chopped, about 6 cloves of
roasted garlic, chopped and the usual herbs & spices. And, 3 links of
mild turkey Italian sausage, sliced. I lightly sauteed the pepper, onion
and garlic in a bit of olive oil before adding everything else.  Just
went down to give it a stir; it's thickening nicely and smells heavenly.
It's been on for a couple of hours, probably will cook a couple more
before we have supper.

>> Hmm.... I've never used pig lard to make a pie crust!  What a neat
>> idea :) I'll have to see if they mention that.. the person I spoke

 JK> > My mom can't make a pie crust that tastes good without lard. If she
 JK> has > to use anything lese, it literally is like cardboard.  OTOH, now
 JK> I use > almost anything but lard and get good results. If you're
 JK> buying half a > pig, you should get the lard from that half.  The beef
 JK> should give you > tallow for candle making. (G)

 JK> Yep, that's true.  I use coconut oil (it's very solid, kind of like
 JK> Crisco) when I know my daughter and her family are going to eat pies..
 JK> Eoin is allergic to too many ingredients otherwise.. and they're
 JK> vegetarians so I don't think that lard would work for them (bg).

No, the lard won't work there.  We have some coconut oil but I've not
used it for pie crusts. I don't like coconut but Steve does and he'll
use the oil instead of margerine sometimes. I've got a vegetarian
shortening on the shelf that I've used for cookies but not (yet) for pie
crusts.  I'll have to check the name, see what's in it and let you know.
Maybe it's something Eoin can tolerate.


>> ===Calamari Insalata (Squid Salad)===
>> 5 pounds calamari

 JK> > Is this one you make? I've only had calamari in the fried form; the
 JK> way > probably most everybody eats it. (G)

 JK> Yes, that's a cold salad.. it's really good.  Have you had calamari
 JK> stuffed, and simmered in Tomato sauce? That's even better :) Big
 JK> family favorite.

I've never had it but it does sound good. What do you stuff it with?


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


... Psalms 23:1 | The LORD is my shepherd; I shall not want.

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