Text 35787, 97 rader
Skriven 2010-03-13 23:16:10 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: etc
===========
->  RH> He's not my cup of tea, he's blonde, but some women like him.  I
love
->  RH> watching the plot twists and improbabilities.
-> 
-> I stopped watching it for too long and I just don't have the time or
-> patience to go back and start from the beginning.  I seem to have become
-> suddenly prolific in programming again as I've written three BBS
utilities
-> this week.  I guess it's because I've been out of work so long I've
-> naturally tried to keep busy!
-> 
It's hard to get back in.  Lost can be the same way, although as often as
not you're "lost" even if you've been watching it regularly.

->  RH> I'll watch some of those too.  I love Chopped on the Food Network;
->  RH> it's more fun than even Iron Chef.  There are times when I know I
->  RH> would have done better than the chefs do, and Michael would
out-cook
->  RH> me hands down. Clean Dave might wipe the floor with the lot of 'em.
-> 
-> "Chopped", "Iron Chef" and the rest of the "competition" shows hold no
-> interest for me.  I prefer watching the actual cooking shows.  Besides
"Good
-> Eats", I regularly watch "Everyday Italian", "Giada at Home", "Barefoot
-> Contessa", "Mexican Made Easy", "Simply Delicioso", "Essence of Emeril"
(I
-> can't stand "Emeril Live"), "Easy Entertaining with Michael Chiarello",
-> "Nigella Express", "Cooking for Real" and a few others that don't come
to mind
-> right now. I also like watching "Unwrapped" and "The Best Thing I Ever
Ate".
-> Now you know the food nerd side of me, but you know, watching all of
these
-> shows gives one a good background to experiment with.

I've never really gotten into many of those.  I grew up with Italian food
all over the place, which may be part of it.  Unwrapped never thrilled me,
and I don't want to know about the best food without someone telling me how
to make it!
 
-> I also watch a cooking show on the Pentagon Channel called "The Grill
-> Sargents", which features US Army active duty cooks at the Culinary
-> Institute of America.  Kinda offbeat and very off-the-cuff show, but
lots of
-> good cooking in there.

Now that sounds like fun.  I don't get that channel here.
 
->  RH> Better yet, fry the leftovers.  Dip in marinara sauce.  (drool)
->  RH> Pierogies are great that way too.
-> 
-> Yep, I love fried stuff.  If it wasn't for me trying to be more careful
with
-> my diet with fried foods, I'd do that too.  Pierogies are good fried. 
My
-> wife is 1/4 Pole and her mother, when she wants to cook, makes some
-> delicious pierogies, fried up in some butter.  Yum.

I try to stay away from it too, but every once in a while you just have to
get out the oil. 
 
-> Here's a recipe from a particular ethnic food I've never really tried
-> (Greek):
-> 
It's fairly common here.  This doesn't quite look right. It seems to use
beef, for one thing.  Jack cheese for another.  I don't see a real Greek
cook letting that stuff in the kitchen door.  Red wine vinegar looks wrong
too.  

->       Title: Greek Stew
->  Categories: Greek, Main dish, Ethnic
->       Yield: 6 Servings
->  
->       3 lb Stew meat, chopped
->       5 T  Butter
->       1 x  Salt
->       1 x  Pepper
->       1 ea Onion, chopped
->       1 ea 6 oz can tomato paste
->       2 T  Red wine vinegar
->       1 ea Clove garlic, diced
->   1 1/2 c  Water
->       1 ea Bay leaf
->       2 lb White onions, sm
->     1/2 lb Mushrooms, sliced
->     3/4 lb Jack cheese, grated
->  
->   In a heavy kettle,  brown meat in butter.   Season lightly with salt
->   and pepper.   Add chopped onion and saute until clear.  Mix in tomato
->   paste, vinegar,  garlic and half of the water.  Add bay leaf.  Cover
->   and simmer 1 hour,  adding  additional  water as needed.   Add  white
->   onions and mushrooms.   Cover  and simmer 1 more hour or until meat
->   and onions are tender.  Add cheese, cover and cook 5 minutes, or
->   until cheese melts.
->  
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