Text 31979, 77 rader
Skriven 2009-12-08 17:48:55 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31922 av MICHAEL LOO (1:123/140)
Ärende: trips 483
=================
Hi Michael,

 ML> collection, not remedy.
 RH> It is a help, if you keep watch on it.  As far as opening up a
 RH> computer or something of that sort, I'll let Steve do that for me.

 ML> Those extra few bytes in my message header are the vigilance
 ML> that is the price of freedom, or something!

In a round about manner, for keeping Fido in line at least.

 ML> whose texture is not unlike that of a pea, but whose flavor of
 ML> course is pleasantly mouthfillingly spicy though not harsh.

 RH> I don't recall ever having any.  Of course my mom never used them,
 RH> commercial black pepper was about as bold as she would go.  I've used
 RH> them but not eaten one as such.  They're either removed before serving
 RH> or not consumed.  Something like pea soup gets freshly ground black
 RH> pepper, usually a medium grind.

 ML> You might find that whole long-cooked peppercorns aren't
 ML> much more acrid than medium-grind pepper.

I've been using up the tea filter things we got while in Germany making
spice bags whenever I need peppercorns and other whole spices.  I didn't
have to go fishing for a half dozen cloves, a dozen each peppercorns &
juniper berries and a couple of bay leaves in the sauerbraten marinade
last night before making the gravy.  There were 3 loose cloves in the
red cabbage. I found one; the other 2 are in the boxes I put into the
freezer.


 RH> Our favorite Mexican place on the North Shore of
 RH> Oahu tended to go over board in their use of cilantro in some things.

 ML> Cooked and raw are quite different, but you could at least
 ML> have cut down a tad by requesting that the final sprinkle
 ML> be left off.

They didn't add a final sprinkle.  Some of their food didn't have it,
other stuff was well laced with it.  It was good food overall, and very
popular.

 RH> Looks good to me; I've used leeks a few times but not very often.  As
 RH> you said, they are a pain.  But the taste is good. (G)
 ML> What I don't understand is why they always always have sand
 ML> hidden deep inside them. I never see that with, say, scallions.
 RH> Must be something about the way they're grown.

 ML> Undoubtedly they're grown in sandy soil, but why?

Your guess is as good as mine.  Maybe they need soil light enough to
push thru easily as they grow & the only way to get it is mix sand in.


 ML> SALMON ROASTED IN BUTTER
 ML> cat: main, fish
 ML> serves: 4 to 6

 ML> 4 Tb butter
 ML> 4 Tb minced chervil, parsley or dill
 ML> 1 1/2 to 2 lb salmon fillet
 ML> Salt and freshly ground black pepper to taste
 ML> Lemon wedges

Looks good--and you know we like salmon.

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


... Always butter up the SYSOP, they taste better that way.

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