Text 26677, 78 rader
Skriven 2012-06-29 19:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nola 873
================
 ML> What you consider slipping up is other people's exemplary.
 RH> I know, which makes it more puzzling why the diabetes.

Indeed. To the outside observer you didn't have any of
the predisposing factors.

  I know my mom
 RH> has and her mom had it so there is a family history.

Except that.

 ML> I was not thrilled with the alligator at Mulate's. I've
 ML> had better things there - and better alligator elsewhere.
 RH> Steve said it got a bit on the rubbery side as it cooled.

It's a disappointing protein. Tastes, almost stereotypically,
like fishy chicken or chickeny fish.

 RH> I'm beginning to miss sweets.

I didn't miss sweets until after I was diagnosed extra-sweet.
When medium-sweet, I really couldn't give a care for dessert
or soft drinks.
 
 ML> On Poydras St.? I found the food underseasoned.
 RH> I'd rather have it under than over seasoned. The grilled shrimp were
 RH> the best I've had in a long time!

I am, as often, of the opposite view. True, it is not easy
to fix overseasoned, but to my taste it is hard to accomplish
that condition. This goes mostly for hot pepper - I understand
that herbs can overpower, and in fact oversalting is a
terrible crime indeed.

 ML> some genius decided to add fresh pineapple to this marinade
 ML> instead of just an hour or two before cooking. The meat was in
 ML> fact melt in the mouth, and it was a disconcerting if not quite
 ML> disgusting experience.
 RH> I can see why--you don't add fresh pineapple juice to marinades. I'm
 RH> getting a not so great mental picture of how it must have looked and
 RH> tasted.

It looked okay, but when you tried to turn it on the grill,
an inordinate amount stuck to the metal, and it was a bit
too ... floppy. And then it had a texture somewhat akin to
mashed potatoes, an effect that would be hard to get if you
actually tried.
 
---------- Recipe via Meal-Master (tm) v8.01

      Title: Red Beans and Rice, Family Recipe, New Orleans
 Categories: Vegetables
      Yield: 8 servings

      1 lb Red kidney beans                  1/2 lb Ham, cubed
      2 lb Hot smoked sausage, chunks         10 c  Water
      2 ea Large onions, chopped               4 tb Cooking oil
      1 x  Garlic powder, to taste             1 ea Salt, to taste
      1 ea Pepper, to taste

  Rinse and sort beans.  Cover with water in large pot and cook over low
  fire, covered, for one hour. Brown onions, ham, and sausage in oil and add
  to beans.  Continue cooking beans mixture for two hours on low to medium
  heat, partially covered, stirring often. Add garlic powder, salt, and
  pepper, cook for another hour, or until beans are tender. Add water as
  necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans
  through a strainer and stir into beams mixture. Tasso or andouille may be
  substituted for the ham. Serve over hot, fluffy, long-grained rice with
  warm french bread. Source: someone's family, unknown
      

-----



___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)