Text 35472, 81 rader
Skriven 2013-03-30 22:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fighting entropy 342
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 NB> I think that it somehow blocks the released enzymes that help things
 NB> ripen (and thus over-ripen/rot) from what's within... particularly for
 NB> veggies, iirc...  I generally just buy the Wegmans freezer zip bags.

So maybe it vents ethylene out and not other gases?

 NB> Revere, Tupper... same thing, no...?  ;)  But, wait, you said the
 NB> thing for him was in foil...  ;0   Does he share your
 NB> hard-of-vision...? 

No, he's 20/20 or better; he shares my hard-of-perception,
but mine's intermittent and relatively mild, and his is
endemic and relatively severe.

 ML> Chivers Olde English Marmalade - Mild aroma, jellylike texture;
 ML> some rind and soft parts of orange; the bitterest and actually
 ML> most interesting of the lot. A-
 NB> Haven't ever seen that one.

Used to be the dominant brand on the eastern seaboard,
as I recall.
 
 ML> Just one more day here, yay.
 NB> So now you are released again...?   ;) 

Long gone! Yay. Not back until the second week in April, and
then just for 1/2 day, to check my mail and the basement.

=
 ML> Did you know that when he's bored and doesn't have anything
 ML> better to do, our Hap terrorizes grocery stores by going to
 ML> the baking mixes section and turning the Upside-Down Cake
 ML> boxes upside down?
 NB> No... but that is an interesting pastime...  :)   At least when
 NB> Richard's bored in the grocery store, he's more likely to restock
 NB> things that got misplaced...  ;)   (And that, even before he'd spent
 NB> some time working for them...)

I don't usually go that far, but I am one of the few people
who picks up trash once in a while and puts it in its
proper receptacle.

JERUSALEM ARTICHOKE AND CHEESE PUMPKIN SOUP
cat: starter, lactovegetarian, holy land (joke)
serves: 6

4 Tb butter
1 lb Jerusalem artichokes, sliced thin
1 Spanish onion, sliced thin
1 stalk celery, sliced thin
2 cloves garlic, peeled and crushed
8 c vegetable or chicken stock
1 Idaho potato, peeled and diced
4 c cheese pumpkin in 1" cubes
1/4 c brown sugar
1/2 c heavy cream
Kosher salt and freshly ground black pepper
2 Tb minced chives

Saute artichokes, onions, celery and garlic in half the
butter until tender, about 10 min. Add stock and bring
to a boil. Add potatoes, reduce heat, and simmer 45 min.
While soup is simmering, preheat oven to 325 F. In a small
pan, melt 2 Tb butter. In a medium-size bowl, combine
pumpkin and melted butter, tossing until pumpkin is well
coated. Cover a baking sheet with parchment paper, and
spread the pumpkin on the sheet in a single layer.
Sprinkle with sugar. Bake until tender and light brown on
the edges, 20 to 25 min. Remove from oven, and set aside.
Add heavy cream to soup, and correct seasoning. Transfer
in batches to a food processor, and puree until smooth.

To serve, place a small mound of the pumpkin in the center
of each of 6 bowls. Ladle the soup around pumpkin, and
sprinkle each bowl with 1 ts chives.

Adapted from Babette Audante, 27 Standard
NY Times 11/18/98
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