Text 25334, 116 rader
Skriven 2012-05-25 21:34:37 av Ruth Haffly (1:396/45.28)
  Kommentar till text 25270 av MICHAEL LOO (1:123/140)
Ärende: veggies 694
===================
Hi Michael,

 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

 ML> Not much ...

I know, I've done plenty of chop-chop. We were at Trader Joe's
yesterday; they had a table of good looking red bell peppers at 69 cents
per so we got half a dozen. Steve roasted a couple; I skinned and thin
sliced them, popped them into the freezer. Diced up a couple more raw;
they'll go into the fridge freezer for quick grabs for a bit of color in
some cooked dishes. The final two will go into various dishes over the
next week or so. Steve went back down today & got 8 more; we roasted 6
and made a couple of pints of pickled roasted red pepper. I'll dice more
for the freezer tomorrow and still keep out a couple for use over the
next few days. But 69 cents each----a steal of a deal!


 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.

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

I make good use of the chef's knife I got a few years ago; it may not be
top of the line but it does a really good job. If I had to have a
minimal kitchen, I'd take that knife and a paring one, but even the
paring knife is debatable. (G)

 ML>  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.

 ML> I'm not sure whether I appreciate such stores - Whole Foods,

I like Whole Foods better than the Fresh Market; it fits our way of
eating better. Certainly a lot better than some of the run of the mill
chains we have around here.

 ML> and so on - or abhor them. Something of both, perhaps, as I
 ML> might feel towards a particularly beautiful ICBM or the
 ML> New York Yankees.

So who's a NYY fan here? The husband of one of my friends is a big fan
so we have a good natured teasing about who roots for the wrong NY team.

 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.

 ML> Again, in extreme situations, the single potato for the
 ML> single executive might make sense.

I know, or for the cooking challenged like my older brother. I have a
strong suspicion that his microwave gets a lot more use than his stove
top.


And who knows how long
 ML> it would take such a one to use up 5 lbs.

We've gone on fits and spurts with potaotes, even when the girls were
still at home. Then, we might go thru 5 pounds in a month or so. When we
moved to HI, we didn't buy probably even 50 pounds over the 5 1/2 years
we were there. Now, back on the mainland, we use them more, especially
in the summer. I'm going to make a German potato salad for supper
tomorrow night; some time next week we'll have a wilted lettuce salad
with boiled bacon dressing over mashed potatoes.

 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.

 ML> De digestivetractibus non disputandum!

IOW, it doesn't take long to go thru.

 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.

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

I used to make mayo, years ago before I discovered Dukes. Just as easy
to grab a jor of that now if I've not gotten down to Whole foods for
their 365 house brand. Don't know if it was the Italian dressing or what
but it was a good potato salad. It's a lot different from the mayo based
one I was raised with but stopped making years ago. My mom's dressing
used mayo, vinegar, sugar, celery seed, salt & pepper over just potatoes
and hard boiled eggs--rather bland but that's what my dad likes so
that's what she made.

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


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