I could have failed to clean them altogether, and then
to get a similar effect we'd have needed only two or three.
As there were but six little ones, it was a good thing that we'd
reserved the whole lot... and as you said, they were quite clean...
Maybe the availability relates to how many lambs they
sell, though the carcass we saw being hauled into the
store seemed a little big given how small the kidneys
were that we got. Cleanliness, well, it speaks well
for the halal butchers.
[at Publix] Nancy found Norm's elderberry ginger pecan jam, which turned out to be as advertised, though less ginger than I'd prefer.
It wasn't as gingery as I'd hoped for either... but still rather nice...
I wouldn't waste excess calories on it, but then as others
have noted, I'm not a bread person.
I'm not much of a bread person myself... I often find other things to
spread jams on, like cheese... or my finger.... ;)
For me, jams are eaten with a spoon, though if Lilli
leaves bits of toast, I may salvage them.
Nancy brought Camellia brand souse, made someplace in New
York state, but with an appropriate southern tang. It comes
Made in Buffalo NY "since 1935"... sold in our Wegmans, and one of my go-to snacks... I tried the milder version, and it was ok, but the cats still thought it too spicy, so I've stayed with the hot version...
Silly cats. Oh, well, all the more for you.
Yup, my reaction as well... :)
Yeah. I like "all the more for you" better than
"all the more for me" as a concept in general.
Tossing the package into the cooler as I packed was a last-minute thought... :) We'd discussed it in the echo at some point, maybe even
the same offal discussion noted above... ;)
It was a success, thank you.
I'm glad you liked it... :)
The right level of heat, though I could have used more,
and just a little sour, though a hint of sweetness came
out as one savored.
All I said was that I usually skipped that step, and that it was
therefore probably a good thing that you were doing it instead of me...
I'm horrified at the thought. Well, not really, but browning
unfloured meat just adds steps of other sorts - drying the
meat beforehand and then thickening the stew afterward; and
not browning at all yields an ugly pinky meat that is short
on flavor and is reminiscent of cheap canned stew.
I'll keep that in mind for if I do it myself again... :)
There's the complaint that browning coated meat browns the
flour and not the meat, but that's false unless one uses so
much starch that the meat is essentially coated in pastry.
Speaking of which, Lilli made a beef stew and proudly presented
me with some, which tasted like Dinty Moore from fifty years
ago. I said that, and she allowed that she'd used a package of
Lawry's beef stew mix instead of doing the right thing.
Could have been worse... she might have opened a can of modern-day Dinty Moore for you... ;)
I went out with another of Nicholas's castoffs a couple
times, and she invited me to her place for a home-cooked
meal. It turned out to have been cooked in the home of
Whole Foods or something similar. I also noted that she had
Harvard magazine on her table, with the label indicating an
expiration date. If you actually ever had been a graduate
of that institution, your label doesn't have a renewal
date. Subscribing is for the ultimately pretentions and
dentists' offices and such.
Brillat-Savarin claimed (and I agree) that more happiness
is brought to the world by the invention of a new dish
than the discovery of a star, and I'll go farther and say
that the extinction of a good taste should be punished by
severe penalties unto the fourth generation. Well, maybe
not - those who eviscerated Worcester sauce should not be
allowed to have children in the first place.
It would be even better if they came to their senses, and restored the
good taste....
As well as punishing those who made the change in the
first place.
... Experience is knowing a lot of things you shouldn't do again.
That's part of why I point out that I've much more
experience in cooking in various contexts than the people
who view my relative ease in the kitchen with envy.
No envy from this corner, just appreciation... ;) I hear what you are
saying though, that your ease in cooking comes from having done it, and gotten past lots of previous mistakes... :)
... As easy as 3.14159265358979323846264338327950
My obsessiveness flared up on seeing this, so I had to
read every one of those digits. There's another version
of that tagline where the last digit has a rounding
error because of a simpleminded truncation. I don't
know if the writer of that tagline did it on purpose.
Coconut chocolate-chip cookies
categories: filipino, dessert
yield: about 36
2 1/4 c all-purpose flour
1/2 ts baking soda
1 c unsalted butter, room temp
3/4 c sugar
1 ts vanilla extract
1 lg egg, room temp
1 1/2 c shredded coconut, fresh or frozen
1 c chocolate chips
Preheat oven to 325F. Line several cookie sheets
with parchment paper or grease them lightly with
butter or vegetable oil.
Sift the flour and baking soda and set aside.
Using an electric mixer on medium speed, cream
the butter, sugar and vanilla together in a
mixing bowl until light and fluffy,cabout
1 1/2 min. Stop the mixer to scrape the bowl
with a rubber spatula. Add the egg and mix for
20 to 25 sec. Add the dry ingredients and mix on
low speed and mix until blended, 20 to 25 sec,
Add the coconut and chocolate chips; mix in,
about 10 to 15 sec.
Drop the dough by heaping tablespoonsful 2"
apart onto the cookie sheets, then flatten
them with your fingers to 2" in diameter.
Bake until they are firm to the touch and
golden around the edges, 20 to 25 min. Allow
them to cool on the cookie sheets.
epilipinas.com
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