Text 25430, 66 rader
Skriven 2012-05-27 23:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: veggies 716
===================
 RH> We were at Trader Joe's
 RH> yesterday; they had a table of good looking red bell peppers at 69
 RH> cents per so we got half a dozen.

Nice. Freezers do have their use.

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

I tend to use a chef's knife for paring, either that or if it's
really big a grooved (not serrated) steak knife. Seldom if ever
a paring knife, which strikes me designed for close-range homicide
with a concealed weapon and not much else.

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

I believe Fordinski is.

 RH> years we were there. Now, back on the mainland, we use them more,
 RH> especially in the summer. I'm going to make a German potato salad for
 RH> supper tomorrow night; some time next week we'll have a wilted lettuce
 RH> salad with boiled bacon dressing over mashed potatoes.

Annie presented me with a tribute out of the freezer a couple
days ago - ancient leftover corned beef. I trimmed off the fat
and fried it (ate the cracklings) for the grease and cooked
onions in that. 15 boiled baby potatoes and the diced-up beef
yielded 4 servings of hash, which we rather enjoyed and packed
some up for Billy at the nursing home (they allow self-catering
there, including one beer or other alcoholic beverage a day).
This left us the rest of a bag of baby potatoes, which she
insisted on making mayo potato salad with, despite our having
a pound of excellent bacon and my not being greatly fond of
mayo potato salad. Our Mem Day food is going to be that potato
salad, some Angus dogs from the deli (a very reputable one, but
I find the Angus label almost as misused as Wagyu), and burgers,
of which I am making 4 out of 3 lb of beef.

 RH> what but it was a good potato salad. It's a lot different from the mayo
 RH> based one I was raised with but stopped making years ago. My mom's
 RH> dressing used mayo, vinegar, sugar, celery seed, salt & pepper over
 RH> just potatoes and hard boiled eggs--rather bland but that's what my dad
 RH> likes so that's what she made.

There used to be a place in Boston called the English Room that
gave every table a bowl of salad tossed with a dressing using
cheap oil, vinegar, sugar, celery seed, salt and pepper. Odd
place. The food was not great, but it had a large mimeographed
purple menu with entries such as "pork chops and applesauce
3.76" or "fried chicken 2.52," and aside from getting us filled
up with stuff that was marginally better than the dining hall
food offered a strange hominess and charm. Anyhow, I once
had a party for which I duplicated the dressing (not too hard),
and some of the guests got kind of teary-eyed; perhaps one or
two gagged as well, but I don't rightly recall that.

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