I grew up with garlic salt as the only source of garlic in
the > ML> house.
That might have put you off for life.
No, usually not enough was used to be noticed.
"The food was crummy. And the portions were too
small."
I've heard that review before. (G)
It's not always completely irrelevant and not
always completely unjustified.
Not worth the time/money for something that doesn't taste like
garlic or > salt.
It has its use. Can't think of any offhand,
but someone has to eat it, sort of like the
puffed rice.
Basically, someone who has no sense of what kind of garlic should really
be used in cooking. I did teach my mom a few things, mostly about
Italian (my MIL's way) cooking over the years so she did get rid of the garlic salt in favor of garlic powder.
Garlic salt has one advantage, though -
it'll keep virtually forever.
Interesting--did your mom cook more Chinese or American style after
she > came to the States?
She could cook quite literally anything, as can
most people who are born to cook.
Too bad my dad was such a plain eater and my mom a less than stellar cook/they never met your mom. The possibility of my mom adding some new
and interesting cooking techniques/foods never had the chance to exist.
Ah, well.
==
As befits your condition.
And my waistline.
Mom couldn't have done it; she was happier buying something like
that > than trying to make it.
Easy, cheaper, better. But then she wasn't that
much of a cook to begin with.
No, she never would have considered it. The few times she did bake
(white) bread, we scarfed it down fast. She never made it on a regular
basis, thinking that she would probably be baking multiple loaves, every
day, if we ate it at that rate all the time. I told her that after a
short while, we'd be used to it as our "every day" bread and not go thru
it quite so fast. She was never convinced--but did enjoy the home made
whole wheat bread whenever she visited us.
"Kept a-runnin' out."
As long as he's willing to go along with what you
do............ > ML> If not, one of us would fire the other.
And since you should see a doctor on a regular enough basis, it's
not > worth battling each other.
That has nothing to do with it!
OK, subject closed. I need the OK from both my cardiologist and primary
care doctors that I'm healthy enough for the knee surgery--called the
clinic for the latter one on Friday, have a Monday appointment.
Conveniently, I'd scheduled a late January cardiology appointment when I
had one in July so I'm covered now with both doctors.
Yeah, my eye surgery requires similar clearance,
tough when my health care is bicoastal. Eventually
I'll just shop around for a doc who will just say yes.
What you're comfortable with. Some people are
better off with Sieg Heil physicians.
I know, but it's not the way we are. From talking to other people
in/around Wf, we've found out this one is a real pain in the...... makes
me wonder how he stays in practice.
Some people like certainty, even if it's an
unpleasant one.
The last couple days here it's been wind
more than the temperatures. I can hardly
wait for the balmy equatorial breezes.
Our possibility of snow is pretty much out of the picture now, but it
has been cold. Stve just came in (7:45 pm) and said it's 37 outside.
The sun will come out - tomorrow.
Big Brother or Nanny State government? Not good, but a lot of people like it.
Some is necessary just to equalize the
playing field with the big industial guys.
But sometimes it gets to the point of ridiculously obsessive.
You can't expect any organization to be able
to fine-tune its behaviors, especially if it
essentially changes every two years. The
existence of a civil service helps sometimes,
but sometimes maybe not so.
of butter. No parsley, no wine.
Wine goes well with, not necessarily in.
Actually, a splash of sherry or port might
do some good,
If you have one or the other on hand.
Which I generally do. I'd imagine you don't!
We actually do have a bit of white on hand--bought for some cooking.
It really does do some good, doesn't it?
We'd done it often enough in Germany, do it from time to time (as we can) stateside as well. Meet some interesting people that way.
That kind of informality seems to be a commoner
thing in Europe.
Quite, and as long as the other party isn't loud or obnoxious, it's fine
with us if we share a table. Never know who you will meet but we've
never been disappointed.
Happens to me mostly in Germany, where we
generally have a good old time between my
laughable German and their laughable English.
Title: Dr. Oetker's Rouladen
Not the way I do it--I use bacon slices and dill pickles, no paprika,
lemon juuice or sour cream. But, like anything else, there's my way and everybody else's way of doing something. (G)
I don't think everybody else's was was Dr.
Oetker's way, either.
Chicken Chop Suey from the Presidential Yacht, the Mayflower
categories: presidential, main, all-American, poultry
servings: 8 to 10
2 c water chestnuts
2 c celery
2 c bamboo shoots
2 c Chinese beans
2 c bok choy
2 lb boneless chicken breast
butter
chicken stock
salt, pepper,
Sriracha to taste, not in original
2 Tb soy sauce
2 Tb Chinese rice wine
1 Tb Cornstarch
water
Cut into very thin strips water chestnuts, celery,
bamboo shoots, and Chinese beans. Leave bok choy
intact if desired. Combine with white meat chicken
cut into very thin strips. Fry in butter in skillet
After 3 min, pour stock over. Cook for a few min
and season to taste with salt, pepper, [and Sriracha].
Add soy sauce, rice wine or sake, and cornstarch mixed
with a little water. Cook Briskly for 5 more min.
Serve with rice.
Adapted from the original given to Grace Coolidge
Poppy Cannon, The Presidential Cookbook
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