Text 25270, 82 rader
Skriven 2012-05-24 06:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: veggies 694
===================
 RH> And people pay good money for something they can do at home for much
 RH> less. True, it does take some time to cut up all the meat & veggies

Not much ...

 RH> What can be done in an hour or
 RH> so at a much lower cost vs predone at an outrageous price; it boggles
 RH> the mind.

Of course, if you're in a yuppie household where any potential
cook might be sacrificing billable time at $50/hr and up (way
up), the on-the-face-of-it absurd price might be a financially
viable choice. More sensible would be to take a course in knife
skills and learn to cut up one's daily veg in five minutes tops.

 The Fresh Market chain has a lot of those in its meat cases.
 RH> It's a bit of what I'd call a "yuppie" store anyway so I guess it makes
 RH> sense in its own nonsensical way.

I'm not sure whether I appreciate such stores - Whole Foods,
and so on - or abhor them. Something of both, perhaps, as I
might feel towards a particularly beautiful ICBM or the
New York Yankees.
 
 ML> Double? I see them at $1.49 apiece, which has to be a
 ML> bunch more than double.
 RH> You can get a 5 pound bag of potatoes for that price, sometimes 10
 RH> pounds, depending on the season. A couple of minutes with a scrub
 RH> brush and water, pop into the microwave and get the same result.

Again, in extreme situations, the single potato for the
single executive might make sense. And who knows how long
it would take such a one to use up 5 lbs.
 
 DS> We tend to get tired of something after the third meal:-}}  In
 DS> addition, cauliflower (and cabbage) have a certain effect on our
 DS> digestive systems, and it is cumulative the more we eat.
 ML> It is often said that one habituates to the effect (I never have,
 ML> though).
 RH> Steve keeps saying that too but my system rebels at too much of that
 RH> in a short time.

De digestivetractibus non disputandum!

 RH> Steve
 RH> said he liked the potato salad; it was a mayo based one that he could
 RH> eat. It's going to be a keeper for us.

I wonder if he'd be okay with a homemade-mayo-based dressing;
to me handmade mayo lacks the cloying quality of the storebought
stuff. I think a bit of additional acid helps, too, so your
Italian dressing might have turned the tide.

Vencil's slow beans
cat: Texas, bbq, side
Yield: 6 c

2 c dried pinto beans 
1/2 onion, finely chopped 
1 Tb chili powder 
1 ts ground black pepper 
1 c finely chopped bacon 
1 ts salt, or more to taste 

Don't be in a rush to cook beans, Vencil advises. They
taste best when they are cooked very slowly. A Crockpot
is really the perfect cooking vessel for home-cooked
pintos. Sort the beans to remove any stones or grit.
Rinse in a colander, and place the beans in a Crockpot
with 6 c water. Add the other ingredients. Cook on high
for 2 hr. Turn to low, and allow to simmer 8 hr or
overnight. Add more water as needed. Variation: Beans
and Sausage. At the Taylor Cafe, Vencil serves a bowl
of these beans topped with sliced Bohunk sausage and a
little chopped onion. You can spike the beans with hot
sauce if you like. Serve the dish with lots of saltines.

Source: Vencil Mares, Texas Highways 7/2002

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