Text 6456, 78 rader
Skriven 2011-01-30 21:31:31 av Ruth Haffly (1:396/45.28)
   Kommentar till text 6372 av Michael Loo (1:18/200.0)
Ärende: brown stuff 957
=======================
Hi Michael,

 RH> bread crumbs down quite well (haven't bought any in years) but still
 RH> experimenting with croutons and stuffing bread.

 ML> Just make sure they're dry enough, or they'll turn into paste -
 ML> and moist enough, otherwise they'll be dry!

True, but mine tend to go to the dark side if I'm not careful. It's a
fine line between done and dark done. (G)

 RH> it. Since I started adding tomato to my beef stew, it works well to add
 RH> rosemary that way instead of using the dry stuff.  That's one thing
 RH> I'll miss about this place when we move--the fresh rosemary and thyme
 RH> right outside the kitchen door.

 ML> For me, beef stew means thyme. Ian turned me on to serpolet, a sort
 ML> of wild thyme, but that's just shining the apple a bit. Rosemary,

We've got thyme in that bed too. The parsley and oregano we bought last
summer seem to have done quite well (the basil didn't) but we need to
clean up the bed. May try to get some more herbs in this spring; we'd
like to do tomatoes and peppers but will be gone at a critical time for
them.


 ML> of course, is indicated with the addition of tomato. Sage with
 ML> onions. Interesting how some things just go together.

I've used poultry seasoning on pork before; it's heavy on the sage &
pepper which go well with the pork.


 RH> I can't find brown risotto
 RH> rice so I'm going to try a sort of take off on it using short grain
 RH> brown rice.

 ML> Brown risotto rice would be a conundrum for me - the brown
 ML> coating counteracting the advantage of the arborio rice, which
 ML> is that it contributes its starchy layer to the liquid, making
 ML> a creamy consistency without cream (though some interpretations
 ML> add cheese or even cream to that effect).


I'll try making it some day. It's something I want to try but there are
other, more important things on the radar screen right now, like using
the tub of ricotta I've got. I'll be making some lasagne this week, in
small (8x8) pans to put into the freezer. Those are a good size so we
don't get ODed on it trying to use up a big pan or to take to a family
with a new baby.

 ML> Here's something I found on the Interwebs.

 ML>   Bacon wrapped scallops prove that God loves us and
 ML>   wants us to be happy.

 ML> It's a more appropriate (to you) version of a quote attributed
 ML> to Ben Franklin, in which the same thing is said of beer.

Sounds good to me. We've not had any seafood in a while; big change from
HI when we had it on a very regular basis. Even had it semi regularly in
Savannah but we're more inland now.

BTW, what would you sub for tequila? There was a stuffed flank steak
recipe in today's paper but the marinade called for 2 tbsp of tequila.
Other than 1/4c of cilantro, it looked good but for the booze.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)