Text 1481, 124 rader
Skriven 2013-06-20 22:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: consumption 736
=======================
 NB> Indeed.  And it's not squid, it's calamari; nor snails, but escargot. 
 NB> ;) 

No winky needed here - it's a recognized phenomenon.

 NB> There are some things on the buffet that I hadn't taken because I
 NB> wouldn't want to eat them myself, those wouldn't tempt me on someone
 NB> else's plate, even as a lesson..  The whole piece of chicken or slice
 NB> of meat might be more likely, but not if I had already misjudged my own
 NB> capacity and was having trouble finishing my own stuff..  ;)

Oh, I'm selective as well. If I see some extra zucchini on
someone's plate, there's no way.

 ML> I avoid such behavior, even when the stuff tastes not so good: it
 ML> has to be really, really bad before I will waste it.
 NB> Likewise.  The rule in our house is, that if you put it on the plate,
 NB> it's to be eaten... so pick wisely and within what you can eat.  And
 NB> we tend not to willingly waste stuff unless it really is nasty... 

That's all trained behavior, because the urge to appropriate
lots of food, more than you need, comes earlier than the
understanding of the effort that goes into gathering the
stuff in the first place.

 ML> The dressing in question was white, which prevented my being
 ML> curious enough to taste it. White dressings are poison to me
 ML> as a generalization.
 NB> As generally containing lactose of some sort...?   I forget what the
 NB> ingredients in the Marzetti slaw dressing are... I suppose it might
 NB> have some milk product in it, but I wasn't aware of that... have to
 NB> check sometime... :)

Often milk-based, or mayonnaisey, which, as I told Dale, is
lactose-free but not my first or thousandth choice food. As
for Marzetti products, they mostly have milk as I recall.

 ML> She also tossed a whole pork tenderloin (!) and assorted other
 ML> unwanted things. I don't want her to descend into penury, but as
 ML> long as she can buy whatever she wants whenever she wants, there
 ML> will be substantial waste in the household.
 NB> Sigh...  I guess you didn't have any lasting effect on that part of
 NB> her makeup, after all...  ;(  

It remains a puzzlement.

 ML> Ulva Soup
 ML> 1/2 c fresh ulva fronds
 ML> Ulva creates a very nice soup base and background flavor for
 ML> most clear soups. Wash and clean the Ulva thoroughly in
 ML> lukewarm fresh water. Remove any small snails that may be
 ML> feeding on the blades. 
 NB> What, not eat the snails...?  (G)

They are small snails, and further if they weren't, they'd
have to be prepped separately, and quite possibly people
who like ulva may not like snails.

==

 ML> There is that, but it's more giving in to my own inner feeling
 ML> that it's just not right to take more than you consume. 
 NB> Exactly... Why intentionally waste food...?   Of course, the
 NB> proverbial use of the starving children is to shame kids into finishing
 NB> what someone else has set before them... not quite the same, either... 
 NB> But encouraging kids to only take what they will eat does help to
 NB> develop that inner feeling of not wanting to waste...

Also (and this is where I tend to fall down) not fixing too
much food.

 NB> Much too well provisioned to be able to do much experimenting on your
 NB> own...  unless things can freeze well, and be there for the family
 NB> when they return...?

The freezer too is full. I was encouraged to use up a pot roast,
a couple pounds of ground beef, a package of Texas toast, several
BJ's or Costco-size bags of frozen vegetables, and other things.

Chicken Stew
categories: Christmas, Singapore, main
servings: 12

2 carrots, peeled and diced
2 celery stalks, diced
2 md onions, diced
2 cloves garlic, minced
1 Tb flour
1 cn diced tomatoes
few sprigs of thyme
12 chicken drumsticks
2 c white wine
chicken stock

Prep all the vegetables. Just roughly chopped will do.
In a casserole, fry the carrots, celery, onions, garlic
and thyme with some olive oil for 5-10 min over medium
heat. The onions will be soft and translucent.

Raise the heat to high and add the chicken. Cook the
chicken until no longer pink on the outside.

Add the white wine and diced tomatoes.

Add stock until it just covers the chicken and
vegetables. Bring the stew to a boil.

Once it's boiling, reduce heat to a simmer, put on the
lid and leave it for 1 hr.

Remove the lid to reduce the liquid. Stir it once in
awhile to prevent the vegetables and chicken from
scorching the bottom. [M would remove the solids to a
warm place for the reduction time, then return them to
the sauce before serving.]

Once reduced to your preference, serve.

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