There's nothing wrong with free stuff. I was about to say
that you have to be more careful vetting the free stuff, but
looking at what people are putting out and expecting others
to pay for, well, maybe I have to rethink that.
Some free stuff is good, other isn't worth the cost. Same with some of
the stuff you have to pay for. We were underwhelmed by the Space Needle
The Space Needle had its day. It's not so impressive by
comparison with modern wonders, but think about what a
splash it made when it opened over a half century ago -
it was quite a testament to the enterprise and expertise
of the human race.
last year but driving thru northern AZ/southern UT this past
summer--some quite spectacular scenery at no cost.
There is cost associated with natural attractions - mostly
opportunity costs in banning development and exploitation,
so not so obvious at first, but real. Some of us think the
price is worth paying.
I still remember the taste of the exceedingly cheap
Fleischmann's, and there was nothing horrid about it.
Whether there would be a use for a whole pound of
it, well, you may have a point there. Perhaps the
thing to do would be pocket a couple packets from a
cheap restaurant.
After vetting that it is what you're looking for. I've seen a lot of
Shedd Spread Whipped (stuff) in various eateries.
Thank you, I already know what Shedd tastes like (and
do not approve).
But how contaminated by the lead of so many more vehicle's exhaust?
Most likely none of it. I'd be more worried about
dog pee and stuff like that.
Very true, that is a biohazard.
But not that serious a one - it's more a grossout
factor than anything else.
Speaking of, there's a tree just down the street that
has what I think are Lentinus edodes, but the thing
is that they're clumped right where I'd do a number one
if I were a dog.
Not a good spot to harvest from.
Otherwise it would have been harvested.
It is good that way also. Given a choice, it would be no coating,
then > calabash style. If it were listed as breaded/fried on a menu,
I'd most > likely avoid it.
Eh. The classic quick dredge in cornstarch or even
flour and flash fry, a wonderful way to go.
Sometimes just steamed is even better.
I'm not in full agreement there, finding plain steamed
either boring or disgusting, the latter when there's a
lot of spices and salt.
Tomatoes and oranges gave me mouth sores in my childhood;
all cheese not only blue gave me cramps. I didn't mind
zucchini, but after tomatoes and oranges didn't bother
me any more, I probably had to find something to
substitute for them!
You're outed on that now. (G)
In what way?
I still can't eat a sweet potato in any form.
I like them most ways, just not candied.
I usually bake them for Steve; he will mash it with butter, add some cinnamon.
Pumpkin pie as a vegetable, eh.
Doubtful if it would be appreciated by many people.
As a joke maybe not, but as a dish - I'd bet that I
could make it appealing to the majority or at least to
a significant number of culinary perverts.
Posssibly the latter group, not so sure about the former.
You didn't mind that carrot cake, did you?
No, but I knew what you were doing.
I wonder how many people that makes a difference for.
He does like ice cream, I do know that.
So a case of cutting one's nose off to spite one's face?
He would go for a dish of ice cream, but not done up as "spaghetti".
I might go for a dish of spaghetti, but maybe not done
up as ice cream!
I'll go for it, in moderation, same as the ice cream.
+
Maybe Nancy could help solidify our memories. As I
recall, she has used this tagline.
She might have it in her file; mine isn't that large.
As you've seen, she came through.
So I saw.
Title: Meat Loaf Tropicale
O---------------kay.......................
Baked Halibut with Sweet Potato Gratin
Categories: Main, Mediterranean, fish, starch
Serves: 6
4 lg sweet potatoes, sliced thin
1/4 c olive oil, plus more for coating
1 ts fresh rosemary
1 sm pn salt
Freshly ground black pepper
3 c vegetable stock or water
6 halibut fillets (4 oz ea) or any firm white fish
1/3 c fresh basil leaves, chopped
3 md tomatoes, peeled and chopped
3/4 c kalamata olives, chopped
1 Tb lemon zest
Preheat oven to 400F.
In a large bowl, toss the potatoes with the olive oil,
rosemary, salt and pepper.
Spread the potatoes evenly individual gratin dishes or
a 9x13" baking dish. Add the stock or water and cover
with foil. Bake until the potatoes are tender and can be
pierced with a fork, about 20 min. Remove from the oven
and keep covered.
Reduce the oven temperature to 375F.
Lightly salt and pepper the fish fillets and coat with
olive oil.
Coat a cast iron skillet with olive oil and heat over
medium high heat. Sear the fish on one side for 2 min.
Uncover the potatoes and transfer the fish onto the
potatoes, cooked side up. Spread the tomatoes and olives
over the fish; sprinkle with lemon zest, salt and pepper.
Bake 8 to 10 min or until the fish is firm to the touch.
Remove from the oven and drizzle with olive oil and
fresh basil.
Janette Fuschi, honestcooking.com
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