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Text 33713, 57 rader
Skriven 2015-11-27 11:46:36 av MICHAEL LOO (1:123/140)
Ärende: back to earth 569
=========================
As you can understand, not much room for supper. I made 
spaghettini with cabbage sauce for Swisher and me and to
use up leftover raw ingredients (a quarter head cabbage, 
a handful of pasta, a cup or so of stock, some oldish 
cream, a bit of onion, that sort of thing). His one-word
review: "good." My one-word review: "meh."

-
Paul & Louise tripe in Catalan sauce. Don't bother. I'd
seen this at one of the grocery stores for like $2, so I 
figured, what the heck, why not. Here's why not. The sauce,
though a saucy red, has very little flavor other than that
of slightly unwashed cow stomach. The tripe has very little
flavor other than that of slightly sour digestive juice;
its texture is slimier than usual. There's good tripe and
not so good tripe. This was improved into the not so good
category by a good-size hit of hot paprika and a little salt.
I blame modified food starch and not the most exacting
cleaning standards at the factory.

-
My turn to cook again.

Cabbage and onion soup with cream (more from where the other 
night's dinner had come) - it was pretty good, much more
highly flavored than the pasta from before.

I put the chili back on a low flame and when it was hot fixed 
up the seasoning and let it simmer a while longer. The result 
was pretty good as well. If it had been for me I would have 
added between a quarter and a third cup of some kind of hot 
pepper powder, but I refrained (not excessive - remember that
this was for 3 pounds of meat plus other stuff).

I'd asked I&J for some rice; we ended up with basmati 
because that's what was handy. It almost worked but made
my brain at least hark towards India in its interpretation
of this cumin-laced stew.

There were still frozen fava beans, and I resolved to do
better - in the afternoon, while the chili was simmering,
I thawed them and hulled each bean. There were as I recall
68 kernels per person (they were quite small). Sauteed
them in butter with a splash of white wine and soy. And
I took the hulls and deep-fried them for garnish. This
worked okay. Jacquie tried eating the sauteed tender beans
and the crunchy fried hulls together; she counted this a
success.

With this meal, 1664 beer.

Jacquie had made an English (deep-dish) apple pie, quite
good, for dessert. this pie had a thickish chewy top crust
and was more robust than the tatin. I'd eat either again
with a bit of a nod to the French version.
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