Text 34573, 119 rader
Skriven 2013-03-09 11:38:20 av Janis Kracht (1:261/38)
  Kommentar till text 34554 av MICHAEL LOO (1:123/140)
Ärende: university 218
======================
Hi Michael,

>> That's what happens when you have a big school and a small
>> town.
>> Very true... you learn to avoid going to town certain hours of the
>> day..  like opting for food shopping after 6pm, etc.  The traffic is
>> crazy otherwise.

> I know you can't, but I'd be inclined to avoid Ithaca
> altogether.

We do shop at the closer P&W (think that's the name) market sometimes.. It's
not in the severly congested part of Ithaca (not like Greenstar and Wegman's).
It's not a really small store so that's something.  They don't seem to carry
much in the way of gluten-free products like Greenstar and Wegman's though they
do have 'some'.  And... all we have to do is wait out the semester... once the
college kids go home in the summer, Ithaca returns to "normal" (thank
goodness).

>> The area has a large number of restaurants,
>> you wouldn't think they be quite so overburdened.. but they do seem to
>> be.

> At peak times they are likely to get more students
> wanting to eat there than wanting to work there.

Certainly.. that's what I see at least.

>> order of "loaded wedge potatoes" which had been great was later turned
>> into an order of (sickeningly bad) curly-potato fries with globs of
>> cheese and bacon.

> One has to call them on this too.
[...]
> - This is the way we make them.
> - We had them last month, and they weren't like this.
> - They've ALWAYS been like that.
> - May I speak to the manager, please/

hehe.. yes, on a perfect day when we'd go back through the traffic to get there
after opening the containers at home and being disgusted :)

>> Works well.. I use toothpicks that have knobby end that you can grasp
>> to pull them out.

> I like the ones with ends that appear to have been
> carved by hand. Nowadays mostly you get mass-produced
> ones with the same pattern but that have clearly been
> done by high-speed machinery.

The former sound like the ones I have.  I don't know where I got them..
probably wegman's in Binghamton.  I don't need to buy more yet, but when I do,
I'll probably check at wegman's first.

>> but as far as roasts go, you don't see many large ones (and I get piggy
>> with a good roast beef (g)).

> With the extreme high temperature method and the
> extreme low temperature method you can get a good
> rare roast that's fairly tender out of a chuck eye
> or even a top round. Try it sometime.

I usually cook roasts (any cut) for 10 minutes at 500F, then reduce the oven to
325 for a total of 20 minutes a pound.  The convection roast on the oven here
does make a difference in the timing, maybe cutting off about 8 minutes.

My "instant" read thermometer was driving me a little crazy lately since it's
digital, but not "instant read".. i.e., it increases it's reading of the
temperature slowly and it wasn't oven proof, so you had to stand there with the
oven door open as it was "counting up", or remove the roast and test it. I just
bought a new thermometer that seems to work really well.. The wires and probe
are oven proof so you can put the probe in the meat with it's wire to the temp.
display in the crack of the oven door.. that way you don't have to open the
door losing heat to check it. It comes with two thermostat displays that show
you the temperature of the meat. One is connected to the probe in the meat, and
the other one uses wireless to make it portable -  so you can take the portable
one say in the computer room while the meat is roasting in the kitchen. :) The
name of the company on the devices is Maverick Redi-check.. Good product though
the batteries included with it were dead dead dead.. (g). Thankfully we had 3
new AA batteries laying about here.

>> Ha.. that would have me dancing on the tables - in a funny kind of way

> I'll bear that in mind!

Lol :) I generally stay away from liquor.. goes right to my CNS it seems.  Beer
doesn't :)

===Garlic Soup===
I made this for my grandson yesterday since was home from school sick. He has
severe milk (and other) allergies hence the yeast flakes. One could use
parmesan cheese intead.

3 heads of garlic
1 quart water
1 quart of chicken stock
4 egg yolks, beaten
1/2 cup nutritional yeast flakes + pinch of salt for dairy free, or 1/2 cup
parmesan cheese.

Cut the stem ends off the garlic heads and remove the papery covering of the
cloves.  Bring the water to a boil and add the garlic cloves.  Simmer on
med-low heat uncovered for 30 minutes.  Add the chicken stock and simmer for 10
more minutes.

Remove the cloves of garlic which should be soft by now and place them in a
food processor (I use a little Oscar model, it's always on my countertop) along
with the cheese or yeast flakes.  Process until mashed. Add the beaten egg
yolks and process briefly again. Add a ladle of the garlic soup broth to the
mashed garlic/cheese/egg mixture to warm the eggs, then return the mashed
mixture to the pot of broth, stirring while adding. Simmer for 5 more minutes
and serve.
===

Take care,
Janis

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