Text 31600, 109 rader
Skriven 2009-11-23 22:43:29 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31541 av MICHAEL LOO (1:123/140)
Ärende: trips 436
=================
Hi Michael,

 ML> missing messages

 RH> Modern technology at its fnest again. (G)

 ML> Turns out I misread, and those two messages didn't come
 ML> from Doc's. But why technology should exert its finest
 ML> on me, I don't know.

Because it knows you know just enough about the technology to be
dangerous if you try to remedy the situation. (G)   IOW, your guess is
as good as mine.


 ML> peppercorns

 ML> Chacun a son gout. A little disconcerting bite is the
 ML> precise reason for leaving them in.
 RH> Depends on if I want to be surprised or not.  Most times I don't.

 ML> I like a little surprise now and then.

Some are nice.  A peppercorn when I'm not expecting it generally isn't a
nice surprise.

 ML> bad vegetables

 RH> Yes but Mom wrote that while the top carrots looked good, quite a few
 RH> underneath them were rotten.  She was wondering if they were last
 RH> year's carrots.
 ML> ...
 ML> there were some serious malice aforethought on the
 ML> part of whoever packed the package.

 ML> My scenario: this year's crop, packages stored in a wet place,
 ML> theirs being at the bottom of the heap and thus subject to
 ML> constant moisture and probably a little fermentation heat as
 ML> well. If last year's, there would have been little left of them
 ML> after undergoing these conditions.

 RH> I've no idea on that.  I get the impression they go to a place where
 RH> they've gone for years to get the produce.

 ML> In which case they should have been able to take them back.


Too much of a drive to make it worthwhile.  What they might have gotten
back in a refund would have been eaten up by the cost of gas.  And, at
ages 87 (Dad) and 80 (Mom), a trip like that isn't done spontaneously.
It's either the better part of the morning or afternoon taken up.  They
have once a year medical appointments in that area so they take
advantage of being there to get the stuff.  Still, I don't think it's
that much of a savings on them, especially considering the hurting my
mom goes thru to proccess it and the cost of the electricity to run the
freezer where most of it goes.

 ML> ROASTED RED TOMATO SAUCE
 ML> 1 sm bunch basil (about 1/4 lb)*
 RH> It is but basil seems to lose a lot of its "punch" when cooked in a
 RH> tomato sauce. At least that's what I've observed.

 ML> I don't find that - I think a handful of basil leaves will
 ML> flavor up a whole pot of tomatoes. More than that, this
 ML> creepy licorice taste tends to come up.

You taste it a lot more than I do.  I don't like a lot of fresh basil
like in a salad but cooked, I can enjoy more.  And I just had the
thought that I could have used some fresh herbs in the "leftovers"
chicken soup I made tonight.  It was a left over roast chicken carcasse
and thigh, about a bit over a cup of left over brown rice and about half
a bag of frozen mixed veggies, plus basic seasonings.

 RH> Interesting that both an onion and a leek were both used.  I'd go with
 RH> the onion but the leek is milder flavored.

 ML> I've seen a number of recipes that use both, probably to
 ML> provide two different layers of flavor. For me, I seldom
 ML> use leeks, as they're expensive, a pain to prepare, and
 ML> wasteful. If I want mild onion flavor, I cook yellow onions
 ML> extra long; if I want green flavor, I use scallions.

I generally use yellow onions, sometimes Vidalias or the local
equivalent, some red onion and sometimes green onion.  I tried shallots
once, because a recipe specified them.  I may use them again but not as
much as I use the yellow onions; those are used several times a week as
a general rule.

 ML> This one uses all three:

 ML> MMMMM----- Recipe via Meal-Master (tm) v8.05

 ML>       Title: Spanakopita Peloponnisos
 ML>  Categories: Greek, Appetizer, Main dish, Vegetarian
 ML>       Yield: 8 servings

Looks good to me; I've used leeks a few times but not very often.  As
you said, they are a pain.  But the taste is good. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)