Text 30046, 77 rader
Skriven 2009-10-17 23:40:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: veg 285
===================
 -=> On 10-17-09  07:34,  Michael Loo <=-
 -=> spoke to Dale Shipp about veg 285 <=-

 DS> Day 6 and the one in the light is filling the jar and is showing
 DS> leaves. 

 ML> Time to harvest. Too many leaves and you get something
 ML> altogether different - bean plants instead of bean sprouts.

The sprout part is no where near as thick as what we buy in the stores
(when we used to be able to find it).  We'd read some posts that claimed
it made no difference between being in light versus being in dark.  That
is clearly wrong.  The one we are keeping in a dark corner is not as
advanced and does not yet have leaves.   We did thin out both jars
yesterday -- by about half.
 
 -=> Dale Shipp said to Ruth Haffly <=-
 
 RH> Gravy jello? (G)  I've had that happen a few times.
 DS> That is a decent description of what might happen.  Often when I make
 DS> gravy, thickened with my dry roux, it is fine and fluid the first day.
 DS> But when we take the extra out of the frig the next day, you could
 DS> slice it.  Gail mixes it with a little bit of water to thin it down and
 DS> then heats in the microwave.

 ML> Cold is a wonderful thing. As is heat. As is congealed gravy.
 ML> One of the great disconnects in my own existence is my love
 ML> for gravy next to my general disdain for soup, which is just
 ML> about the same thing, only a little thinner.

Then you have not had some of our soups:-}}  Our pea soup is thick
enough to stand a spoon in it.  That was something that Ian could not
get used to.  To him, soup is (should be?) broth like in consistency.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Lentil Soup
 Categories: Vegetarian, Lentils, Greek, Soup, D/g
      Yield: 6 servings
 
      1 c  Red lentils
      1 c  Brown lentils
      6 c  Water
      3    Knoor Veg. Cubes
    1/2 sm Onion, diced
      1    Carrot, diced
      1    Rib celery, diced
    1/8 ts Celery seed
      3 tb Dried potato buds*
      1 lg Potato, diced
      2 tb Olive oil
      2    Bay leaves
      2 ts Red wine vinegar (Optional)
 
  Mix all ingredients except the vinegar in a soup pot and cook until
  the lentils are very soft, about one hour.   Stir in vinegar at the
  end, and serve.
  
  NOTE:  Brought soup to boil, turned down and simmered uncovered 45
  min.
  
  If using homemade veg. stock, add salt to taste.
  
  *If thinner soup is desired, omit potato buds, or use lesser amount.
  Used 3 quart sauce pan.
  Adapted from: Laurel's Kitchen
  Typed by Gail & Dale Shipp
 
MMMMM


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