Text 6796, 107 rader
Skriven 2011-02-06 22:44:13 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: stuff 982
=================
Hi Michael,


 RH> We've got thyme in that bed too. The parsley and oregano we bought
 RH> last summer seem to have done quite well (the basil didn't) but we need
 RH> to clean up the bed. May try to get some more herbs in this spring;

 ML> Fresh herbs are nice to have around.

I'm surprising myself with how often I'm grabbing them. Of course I
never had the convenience of some of them I have now.


 RH> we'd like to do tomatoes and peppers but will be gone at a critical
 RH> time for them.

 ML> Neighbors?

It's posible but when you're talking about being gone for 3 weeks or so
at a time, makes it harder to ask.


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

 ML> Truth indeed.

But, now that Steve is eating more pork, it's worth the while to buy it
in slightly larger quantities.

 RH> BTW, what would you sub for tequila?

 ML> Depends on what the tequila is supposed to do. Usually
 ML> it adds a little herbal quality and a bit of pepperiness
 ML> to a dish, not much more. I'd say add a little pepper and
 ML> make up the volume with any liquid, if it's a substantial
 ML> amount of volume; otherwise forget it.

Thanks; this recipe only called for a couple of tbsp in the marinade so
that should work. Maybe some fresh cracked black pepper?


 RH> We did spend almost 6 years in Germany so Steve got to use his German
 RH> language training. If the world situation hadn't changed, we probably
 RH> would have gone back over there.

 ML> I was thinking that the training might want to be recycled,
 ML> and the government might want to get as much use of Steve's
 ML> German as it could.

They put him to use some in AZ with it but pretty much left him alone in
HI except for the annual proficiency exams.


 RH> Steve spent a year in Korea but never picked up any of the language.

 ML> Understandable.

Excpt for works like kim chee, bulgogi, etc. (G)


 ML> These were bought at various Asian markets stateside - some of
 ML> whose distributors might not have been too careful with the
 ML> food and drug rules, shall we say.
 RH> Sounds like some need tho be used for pitching practice (see how
 RH> accurate you are in hitting the open trash can).

 ML> I am very conservative in my toss-outs; it's the only friction
 ML> between Annie and me - she grew up in a society doctor's house


Got to honor the host's wishes in those cases. But the last few times we
were at my parents, we got some things disposed of that were more on the
science experiment side. (G)


 ML> and is not used to leftovers. I of course grew up in a lab
 ML> scientist's house and am used to leftovers, even to the point
 ML> of science experiments.

I've dealt with enough of them at my parents over the last year.
Depression era "save everything" goes to an extreme sometimes there.


 ML> We had about 3 c of this leftover, but when I went to snack
 ML> on it later, it had escaped down the disposall.

Oh well, looks good anyway.

 ML> Noodles with pork and mushrooms
 ML> cat: Chinese, main
 ML> servings: 8 to 12

 ML> 1 lb leftover cooked pork
 ML> soy
 ML> sherry - sub honey diluted with water

Thanks for the tip on this; I was just re-reading a Sam Choy cook book
and wondering what we could sub. He suggests sugar for mirin--what about
rice vinegar with a bit of sugar? Also, what about for sake?



... There is no such thing as a free lunch

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