Text 19533, 95 rader
Skriven 2011-12-30 00:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: love & quiches 430
==========================
 ML> were cases where looking back I see that taking the
 ML> additional risk might have reaped rewards ... but also
 ML> might have resulted in unpleasant consequences for all. I
 ML> was not one of those blessed with the aforementioned ability.
 NB> Stopping is a good idea... one could ask later if one could have
 NB> proceded... or simply ask to procede...  but it is a better course of
 NB> action to stop when requested... more honorable, and generally
 NB> appreciated...  :)   

With exceptions. I do recall a few cases in which people had
requested stopping but then afterwards obviously were offended
when cessation promptly occurred.

 Better friendships are built on trust, and that
 NB> can lead to deeper relationship...  ;)

I wasn't into such, but sometimes a shallow, even throwaway
relationship is what fills the bill for both parties.

==
 ML> I'm sure laid fresh today is hard to come by. Still, the
 ML> difference is easily detected.
 NB> OK.  I'll take your word for it, as I'm not likely to be able to test
 NB> it out any time soon... ;)

Fresh egg flavor shines out in simple dishes - the few times
I've had super-fresh boiled or poached eggs, the taste has been
a revelation. Fried, maybe a little less so. Scrambled, quiche,
and so on, even less importance.

==

 ML> It's got to, but I don't see the sense of that either. When I
 ML> make bean soup the method is just the same as when I make pea
 ML> soup (which I do more frequently). 
 NB> Perhaps the commercial methods are slightly different from each
 NB> other...?  Or the recipes...?

Certainly the recipe differs, probably decisions based on the
evidence of taste testers. I can't see the methods being
different, as the more variability the less profitability.

 ML> Beans and peas shouldn't have that much difference in
 ML> electrolytes; and I thought of the bean vs. pea ratio in soup,
 ML> but I don't think the difference is that great. If anything,
 ML> the pea soup is denser.
 NB> Hmmm...   The bean skin make any difference, maybe...?

Guess what. I went to the USDA's nutrient database, and peas
and white beans differ greatly in electrolyte and vitamin
values. I didn't take the time to look up other varieties of
beans, but I suspect there's more interesting stuff there.

 NB> ... If I eat beans and onions, will I make tear gas?

Something close!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Spinach & Feta Cheese Quiche
 Categories: Greek, Cheese, Eggs
   Servings: 6

     10 oz Spinach, frozen, chopped*
      4    Eggs, beaten
    3/4 c  Cream
  1 1/4 c  Milk
      2 tb Lemon juice
      2 tb Parsley, chopped
    1/4 lb Feta cheese, crumbled
      3 tb Parmesan or Romano**
           Salt and pepper to taste
           Quiche crust, baked, cooled

  * defrost spinach and squeeze out as much moisture as possible; it should
  be fairly dry. ** cheese is better if fresh-grated.

  Mix the eggs, cream, and milk.  Add the salt and pepper, lemon juice, and
  parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and
  place the Parmesan on top.

  Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the
  center comes out dry. Cool for 10 minutes before serving.

  Can also be served at room temperature.

  Contributed to the echo by: Jean Hores
  Originally from: THE FRUGAL GOURMET

MMMMM


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