Text 34261, 105 rader
Skriven 2013-03-01 15:01:02 av Janis Kracht (1:261/38)
  Kommentar till text 34209 av MICHAEL LOO (1:123/140)
Ärende: Wegmans 178
===================
Hi Michael,

>> Sad to see this happening. Maybe they sent the sushi
>> manager from Williamsport to take care of your produce
>> department.
>> I guess you've seen some bad looking sushi, then..

> Oh, god, yes. Sushi in general isn't that great; if fresh
> and deftly cut, it can be extremely enjoyable but pretty
> much never worth the price. Supermarket sushi is almost
> always a couple notches below real sushi. The stuff sold
> at the Weggie in Williamsport was old and soggy, shameful.


Wegman's sushi over there sounds worse than I've had.. but it was generally not
good.  Tasteless.. certainly not fresh.  In Binghamton there was a good sushi
restaurant, and I was surprised that in Ithca, the Sushi restaurants weren't as
good.  I attrbute that to rush job they do to accomodate the college
population... that, or it's college help making the sushi :)

> I tried Wegman's
>> sushi years ago in their Binghamton store, it wasn't horrible, but it
>> wasn't great either..I'd always made my own sushi, so that trial was a
>> hope of a quick lunch or dinner.. after that I went back to making my
>> own..

> Good choice. Though there is a science to making sushi
> rice, it's not rocket science.

True.. I bought a couple of books several years ago, bought some sushi rolling
mats, etc.  It's kind of fun and easy once you have the right ingredients
(sushi rice, rice-wine vinegar, nori, wasabi, etc.).  I love making shrimp
sushi since I always have easy-peel frozen shimp in the freezer.  My grandboys
love sushi and it's one of the few things they can eat without problems with
allergies. They also like like veggie sushi with avocado, vinegared carrot
sticks, seaweed and cucumbers.  One of these days I may try an order of sushi
quality raw fish, but haven't done so yet.

>> netted bag were squashy.. mushy.. I could see mold at the root stem
>> that obviously had spread throughout.. sad, I ended up throwing out all
>> but one or two.

> Got to call them on it. You'll be doing them a favor,
> letting them know that someone cares, plus you will get
> your money back.

Yes, you're right about that.

>> Eggplant, cheese, and ground meat casserole
>> That does look like a good casserole.  I may try it on us sometime
>> when I know my daughter won't be eating with us since she doesn't eat
>> any nightshades.. For me the thought of never eating eggplant parmesan
>> would be too much

> There are many things that I would miss if they were
> forbidden me, eggplant and ground meat both being very
> high on that list. Speaking of ground meat, what do
> you think of the European scandal with pig, horse, and
> donkey being found in packages labeled beef? Haha to
> you all is what I'm thinking.

Well seeing as how I'll probably never get to Europe I can say the same as you
:)  Seriously though who knows what the heck is in some of the products sold in
this country..  Fed. cuts to programs burn me up.. like cuts to the number of
inspectors in the meat industry here.. and the number of times that places are
actually inspected these days.  I'm kind of glad that I was never a fan of
spagettios and "meatballs", or Chef Boyardee though (G).

>> ==Lamb Stew==
>> 1 pound string beans

> I sould diverge here. Green beans are fine but do not
> go in lamb stew, despite the fact I've seen them there.

Yes, you see them in many recipes for lamb stew.. my favorite recipe for lamb
"stew-ish" is a spin on braised lamb shoulder and breast, cut into 2" pieces,
browned then braised in chicken broth. I add sliced mushrooms and small white
onions.

==Braised Lamb with Mushrooms==
    1-2 lbs. Lamb shoulder and breast meat, cut into 2" pieces
    1 cup flour
    1 tablespoon olive oil
    1 tablespoon butter
    1 1/2  cup Marsala wine
    1 1/2 cups chicken broth
    1 cup sliced mushrooms
    12 small white onions
    salt and pepper, to taste

Dredge lamb in 1 cup flour. Heat oil and butter in a large frying pan and add
lamb. Cook for 2-3 minutes on medium high heat until browned. Pour in wine,
broth, small onions and mushrooms. Reduce heat and  braise slowly, covered for
20-30 minutes, or until lamb is tender. Continue to simmer sauce  until
thickened to desired consistency.

Sometimes I thicken this with kneaded butter (1/4 cup each flour and butter),
stir it in and cook until thick.
==

Take care,
Janis

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