I must admit, things I make are rarely authentic... ;)Actually, Michael prefers his ratatouille on the mildYou could just think of it as a vegetable medley... I'm sure my version isn't particularly authentic, even before I added the chilies... :)
side and with not so much rat in it (nor zucchini). I'd
eat a spicy version but would have to classify it in my
head as something other than ratatouille.
I think there's a pretty standard level of spicing
for the dish, and (as with most Mediterranean stuff),
it's pretty mild.
For some reason, this reminds me of a Singapore foodI'd suspect that while symphony was meant, cacophany might have been
blog I used to read, which in an effort to be erudite,
used the term cacophany where the author meant symphony.
I noted this a while back in the notes. Sadly, or not so
sadly, the blog has gone dormant.
more accurate... ;) At least, I've had enough dishes where that is
true... ;)
Most of the Hatch chiles I've encountered are prettyOk... I put away part of the leftovers in the freezer, you can check it
mild - none approaching what I'd be inclined to call
a hot pepper. I'm sure there's a variety, especially
with people breeding for heat, but to me a proper
Hatch (or any kind of Numex) is likely to be milder
than, say, a serrano.
out when you visit, whenever that turns out to be... ;) I also still
have some of the packaged/frozen Hatch chilies left in the freezer as
well.. ;)
Zucchini have a pronounced and distinctive off flavorHmmm... I've only noticed the bitterness in the liquid that exudes from
that reminds me of unspeakable badness and putrefaction.
It's as though the bitterness of bitter melon had been
corrupted into something not bitter but more objectionable.
the skin when one cuts the raw zucchini... and to a much milder extent,
from the skin of a raw yellow summer squash.... not noticed it once the squash is cooked...
True, but my statement still holds, since I know that some places you'dNot that much cheese but plenty of butter and other dairyOr BJ's depending on where you were...
stuff at this picnic. But with prudence coupled with a
diminishment of that old bugaboo lactose intolerance, I
used a minimum of pills. Good thing, as I'm currently on
the east coast and on my way to Australia before I get to
the west coast, where my pill supply resides (yeah, if
worse came to worst, Costco might get a visit).
I'm a Costco member, not a BJ's member.
be there are BJ's members (such as Shipps, or us)...
you certainly are being rather peripatetic.... Is Lilli part ofThe spirit is still willing but the flesh is becoming more and more
all/most of these trips...?
About half, used to be more, but she is getting a bit more
fragine, so we have to be careful about overextending her.
She after all is in her 70s and has had at least two
different cancers.
weak... :)
Quoting Michael Loo to Nancy Backus on 10-11-18 14:10 <=-
I must admit, things I make are rarely authentic... ;)
I do a lot of fusing if not fusion things, but when
they're indescribable by standard terminology, I just
don't attempt to do so.
For some reason, this reminds me of a Singapore foodI'd suspect that while symphony was meant, cacophany might have been
blog I used to read, which in an effort to be erudite,
used the term cacophany where the author meant symphony.
I noted this a while back in the notes. Sadly, or not so
sadly, the blog has gone dormant.
more accurate... ;) At least, I've had enough dishes where that is
true... ;)
The thing is - just because people don't have a sense of
language doesn't mean that they lack a sense of taste.
Most of the Hatch chiles I've encountered are prettyOk... I put away part of the leftovers in the freezer, you can check it
mild - none approaching what I'd be inclined to call
a hot pepper. I'm sure there's a variety, especially
with people breeding for heat, but to me a proper
Hatch (or any kind of Numex) is likely to be milder
than, say, a serrano.
out when you visit, whenever that turns out to be... ;) I also still
have some of the packaged/frozen Hatch chilies left in the freezer as
well.. ;)
That would be interesting. Did the packaging actually
say Hatch? The New Mexican legislature tried to make
laws regulating the use of that term.
Zucchini have a pronounced and distinctive off flavorHmmm... I've only noticed the bitterness in the liquid that exudes from
that reminds me of unspeakable badness and putrefaction.
It's as though the bitterness of bitter melon had been
corrupted into something not bitter but more objectionable.
the skin when one cuts the raw zucchini... and to a much milder extent,
from the skin of a raw yellow summer squash.... not noticed it once the squash is cooked...
I can't describe it exactly; it's sort of like
cilantro only different. With this latter some
of the food writers characterized it as "somewhat
fetid," which would also be apt for my experience
of zucchini.
you certainly are being rather peripatetic.... Is Lilli part ofThe spirit is still willing but the flesh is becoming more and more
all/most of these trips...?
About half, used to be more, but she is getting a bit more
fragile, so we have to be careful about overextending her.
She after all is in her 70s and has had at least two
different cancers.
weak... :)
Isn't it, though, for all of us I'm afraid.
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