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Text 33397, 96 rader
Skriven 2010-01-09 19:49:48 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32661 av MICHAEL LOO (1:123/140)
Ärende: getting to no 579
=========================
Hi Mchael,

On (26 Dec 09) MICHAEL LOO wrote to RUTH HAFFLY...

I've caught up with other things; now it's time to do likewise with
Fido.  I know you've heard a bit from Steve about our trip; I'll add
tidbits here and there.

 ML> cooked long enough to make up for that.
 RH> As long as the cow isn't mooing

 ML> With round, the usual rouladen meat, there is a huge space
 ML> between raw tender and well-done tender, within which the
 ML> meat is tough and/or fibrous. Without heavy whapping, it's
 ML> difficult to get it to have a pleasant texture without
 ML> cooking it way a lot.

I've not made it in a while; I used to get meat at the commissary
labeled for rouladen but never paid much attention to what cut it really
was.  Guess I ought to look next time we head over to Lowe's or Harris
Teeter or Whole Foods Market.

 RH> I try to go for things that shouldn't have any major surprises.

 ML> We've had this discussion. I'm quite different that way.

Differing points of view--makes for a more interesting world.  Some of
the folks on our trip weren't too thrilled with the food over all but
were really happy when french fries were put out a couple of times at
our hotel in Jerusalem.  OTOH, I ignored the fries and enjoyed the other
things put out, including hummus at almost every meal.

 RH> If the dill is decoration, I won't fuss.  But if the salmon tastes
 RH> like dill instead of lemon, then I would.

 ML> Yep.

That's the time for a major fuss. (G)

 ML>    A few weeks ago we were at
 RH> Red Robin & I ordered the fried chicken club sandwich.  A fried fish
 RH> one came out; I asked Steve to take a bite & he verified.  The waitress
 RH> and manager doubted me but took it and made a replacement.  The texture
 RH> was all wrong for chicken--it flaked like fish.

 ML> Were they surprised that someone could tell the
 ML> difference between chicken and fish? I'd have second
 ML> thoughts about returning to such a place.

I think they were somewhat surprised.  We've not been back; it never was
one of my favorite places but rated better than McDs or BK or other,
similar places (the exception being Chik-Fil-A).  We were not regulars
at RR either.


 ML> Plymouth succotash (1769)
 ML> cat: colonial, holiday
 ML> yield: 1 batch

 ML> 1 qt large white beans (not the pea beans)
 ML> - (or 6 one-pound cans of beans)
 ML> 6 qt white hominy (12 16-oz cans)
 ML> 6 lb corned beef (or more)
 ML> 1 lb lean salt pork
 ML> 4 lb fowl (or larger)
 ML> 1 lg white French turnip (or four smaller purple-top turnips)
 ML> 10 md potatoes


I'm sure the early settlers would have reached for the canned goods. (G)


 ML> NOTE: RECIPE TAKES TWO DAYS

No fast food this time around.


 ML> large baked Indian Whortleberry Pudding, a dish of Clamms,
 ML> a dish of Oysters & a dish of Codfish, a haunch of Venison...,
 ML> a dish of seafowl, a ditto of frostfish & Eels, an Apple Pye,
 ML> a course of Cranberry Tarts & Cheese made in the Old Colony."


Wish you were there to try some of these in the original form?


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


... I hit my CTRL key, but I'm STILL not in control

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