And could, as I've noted, be used for packing
material in a pinch.
Possibly, but it's rather small bits, and would make a mess.... and
might attract bugs.... I suppose as long as it didn't smush too much, it might work in a dire situation.... ;)
If it's kept dry, it won't attract bugs any
more than the biodegradable foam peanuts do.
Speaking of which, did you know that mealworms
eat Styrofoam?
I was just at the home of a friend who serves
day-old supermarket sushi. I try to finesse it
but sometimes have to eat a few pieces.
I feel for you.... Is that a Wegmans, or a different supermarket...?
Most places, I don't even do fresh supermarket sushi....
Star Market, a once-mighty chain that had an
identity crisis and couldn't figure out whether
it was going to be upscale or downscale, sort of
like Safeway. The brand has had its ups and downs
and once extincted itself, but the name, owned
by Albertson's or someone like that, is making a
comeback. The one whose "sushi" I had is an upscale
one, in Chestnut Hill.
It's generally a group project nowadays, both prep and clean up...
With trustworthy assistants, that can be not
unpleasurable. I find that mostly even people
who try to be helpful aren't. Even people who
know their way around kitchens.
Some of us stay out of the way... Lydia's kids know their way around
her kitchen, and the others that pitch in generally have a clue... Much
of the prep is done before coming, too....
There are ways of coping. A successful kitchen
relies on several at once. I'm of the opinion
that the general should always be willing to
function as a footsoldier as necessary.
Should the kids' dining area be called
the multiplication table?
Now that would be scary... (G) But, I suppose, somewhat accurate... especially as it's our kids that are having the kids now.... ;)
I've been at meals where one might call the
environment a division table, which is worse.
We try to not have that be the case.... :)
I hope not much trying is necessary.
The cost is the main sticking point in a lot
of gatherings. One good thing about echo
picnics is that people tend to carry their
weight okay.
We have a good group now.... :)
Pretty much always did.
I think I estimated here that I got about
1/4 lb extra meat. Plus a lot of extra
entertainment.
For sure... :)
The only problem is that the butter congealed.
Just have to reheat it.... I tend to eat my lobster or whatever without adornment anyway....
The good parts I tend to eat plain, with the
tail meat getting dipped into butter, and then
when the scraps get too small to enjoy
individually, they get stored in that butter
until a good big mouthful is collected.
Oh, also someone was a week late taking the
garbage out, but as I left the morning of the
26th, that didn't affect me.
Good timing.... :)
Heh. If I'd been around, though, the garbage
would not have been forgotten.
Wegmans did the studding, and the black pepper rub... I figured that
the $8 coupon paid for that bit of it, maybe more... ;)
If the end price was fair, all the better.
I still prefer to do that stuff myself.
Oh, I know.... but then you are a Cook, and I'm more an Eat... :) The
end price was fair, about $12 per meal for the two of us... I think had
I bought just the meat and did it myself, it probably would have been
more cost as well as more work.... :)
If that's really the case, ... .
I generally like fruit salads unless they
are overdressed or overage.
Likewise... especially if there's no apple, either... (G)
I've seen "fruit" salads with extraneous
things like that ... not zucchini, but
water chestnuts and other foreign matter.
You never know what people will decide to put together.... ;)
There are a lot of wwtt recipes around.
Some of them are kind of universally wwtt,
like orange and black together, some (as
below) dubious, but someone must like them.
It certainly looks as though it should be done with crisp-rice cereal rather than puffed-rice.... unless one wanted a mushy consistency...
The Chinese actually have puffed-rice candy
things, so I wouldn't be so quick to discount
anything.
What are they like...?
I don't have a distinct memory, so probably
unmemorable.
I presume puffed wheat and puffed rice share
similar characteristics:
Puffed wheat squares
Similar... but puffed wheat has more body to it.... We had that in the
house, too....
Any reason for ever getting the rice
version, then?
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Harvest Tart
Categories: Cyberealm, Pies, Desserts
Yield: 12 servings
1 1/2 c Dried cherries
1/2 c Seedless raisins
1/3 c Brandy
4 ea Granny Smith apples, peeled,
Cored, diced (2 1/2 cups)
1 ea Orange, seedless, ground
Peel and all
1/4 c Lemon juice
1 1/4 c Sugar
1/2 ts Salt
1 ts Cinnamon ,ground
1/2 ts Mace ,ground
1/4 ts Cloves ,ground
1/4 ts Ginger ,ground
2 ea Pie shells, 8-inch, unbaked
If desired, pastry for top
Crusts or lattice
1/2 c Butter, unsalted, melted
Preheat oven to 450 degrees. in mixing bowl combine cherries,
raisins, and brandy and set aside.(in the time it takes to prepare
the apples and dough for crust, fruit should absorb brandy.) Add
apples, ground orange, and lemon juice to cherry mixture and blend
well. Sift together sugar, salt, cinnamon, mace, cloves, and ginger
and add dry mixture to blended fruit and mix evenly. divide batter
and fill pie shells. Pour 1/4 cup melted butter evenly over each
filled pie shell. If using top crusts, cover tarts, crimp edges of
pastry, and cut slits in tip pastry; or cover tops with lattice
strips as desired.
Bake tarts at 450 degrees for 15 minutes. Reduce heat to 350 degrees
and bake 25 minutes longer, until crust is dry and turning golden.
Serve tarts warm. (They can be refrigerated and reheated in the oven
at 350 degrees for about 15 minutes.) Makes 2 tarts,each about 6
servings.
From: Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120
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