I like them fine but won't pay a massive amount
extra for the privilege.

I've had lobster maybe twice in my life. Once at Red Lobster, the other at Long John Silver's and their "lobster bites". I love seafood but I

don't like

paying a lot for it either.

Those venues may not show the stuff to its
best advantage, but your instincts I think
are right.

An interesting choice, this Andreas Viestad.

He's a very intersesting backstory too. His show, "New Scandinavian

Cooking",

has been a long-time favorite on PBS. I've always enjoyed it because,

like my

beloved Bob Ross, Andreas has a very relaxing, composed, easygoing persona.

Ah, yes, the ever-amusing happy little
trees guy. He was most enjoyable. I've
never actually seen Andreas on TV.

I'd not take his word for it and maybe cut
the herbs by a factor of 2 or 3.

I will have to try that. I'd like to make this recipe one of these days.

One thing is that the herbs as called for
will run to a bunch of dough. I also think
there is too much of them. For me a quarter
teaspoon of tarragon and thyme on a half-pound
fish steak is plenty (maybe a bit more for
fresh herbs).

Sean's notes: "I do not cook with wine so you can try substuting
chicken stock, vegetable stock, white grape juice, or ginger ale
instead depending on your individual tastes."

Sure, but wine really does make a difference
for the good in this kind of recipe.

I could see that however when I drink wine, all I can taste is rotten grape juice. A hangup of mine.

Properly made wine never tastes like rotten
grapes. If it weren't for your other concerns,
I'd say that it was time to try again.

MM'd by Sean Dennis (1:18/200@Fidonet) on 8 August 2017.

Thank you.

You're quite welcome. When I worked seconds and thirds over at John

Deere, I'd

spend the time if I didn't have anything else to do converting recipes.

A worthwhile activity, though honing skills
that might be a bit more saleable might have
been of benefit to you (rather than a bunch
of strangers).

Hobo steak

That sounds really good too. Once I get my teeth back, one of the

first things

I'm wanting to do once I'm fully healed is bite into a steak. I miss

steak,

nuts, and other crunchy stuff.

I don't know how I'd live.

Title: Georgia Smothered Chicken

I like that except for the margarine and the
Worcestershire.

Beef bone broth
Categories: soups, broths, trendy, a bit fancified
Yield: 1 batch

1 1/2 lb bone-in beef short rib
2 1/2 beef shank or oxtail
2 lb beef knucklebones or neck bones
- or a combination of both
- or add 1 lb more beef shank or oxtail
2 Tb extra-virgin olive oil
2 Tb tomato paste
1/4 c apple cider vinegar
3 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
2 onions, halved and peeled
14 1/2 oz cn tomatoes (whole, peeled or diced)
1 hd garlic, excess skins removed, top chopped
- off to expose the cloves
2 bay leaves
1 bn fresh flat-leaf parsley
1/2 bn fresh thyme
1/4 oz dried shiitake mushrooms
1 Tb black peppercorns

Heat oven to 350F. Place meat and bones in a roasting
pan or on a large rimmed baking sheet. Drizzle with
olive oil, turning to coat, then brush all over with
tomato paste. Roast until browned, 30 to 35 min. Put
roasted meat and bones in a 12-qt stockpot and add
vinegar and enough 6 qt cold water or enough to cover
by 3". Bring to a boil, then reduce to a low simmer,
uncovered, for 2 to 3 hr. While simmering,
occasionally skim fat and foam from the top.

Add all the remaining ingredients. Continue to simmer,
uncovered, for a minimum of 3 hr. If using knucklebones,
simmer overnight, 9 to 15 hr, so the knucklebones have
sufficient time to break down.

Remove meat and bones with a slotted spoon or tongs;
reserve meat for another use (such as soup). Pour broth
through a fine-mesh strainer into a large heatproof
bowl. Once broth has cooled, store in the refrigerator
in an airtight container.

Julia Moskin, Bones, Broth, Bliss, NY Times 1/6/2015
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MICHAEL LOO wrote to SEAN DENNIS <=-

An interesting choice, this Andreas Viestad.

He's a very intersesting backstory too. His show, "New Scandinavian

Cooking",

has been a long-time favorite on PBS. I've always enjoyed it because,

like my

beloved Bob Ross, Andreas has a very relaxing, composed, easygoing persona.

I've got a handful of those queued up on my DVR. I'm rediscovering cooking after a busy spell, and I'm 3/4 Scandinavian - mostly Swedish and Danish.
My mother's dabbled in discovering Swedish cooking, but her father was
pretty much a meat and potatoes kind of guy, and my grandmother do a lot of ethnic recipes by the time I could remember.




... What if I told you you can't hurt the newcomers?
--- MultiMail/XT v0.51
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Hello MICHAEL.

03 Feb 19 02:20, you wrote to me:

Those venues may not show the stuff to its
best advantage, but your instincts I think
are right.

As I said to Jim, I cannot justify spending tons of money just on a meal. Yes,
both places are "low-brow" (though Red Lobster is a bit higher class than LJS though I'd rather eat at LJS all things considered) but I got a good enough taste of lobster to know I like it but, like crab legs, not worth the money to eat it more than once a year.

Ah, yes, the ever-amusing happy little
trees guy. He was most enjoyable. I've
never actually seen Andreas on TV.

Bob Ross' family is still making hundreds of millions a year off of their now-deceased patriarch. So good for them and good that Bob left a good legacy.

Andreas is pretty soft-spoken but passionate about his food. You can catch episodes over at https://www.newscancook.com IIRC. Over here in the States, NSC is broadcast via PBS.

One thing is that the herbs as called for
will run to a bunch of dough. I also think
there is too much of them. For me a quarter
teaspoon of tarragon and thyme on a half-pound
fish steak is plenty (maybe a bit more for
fresh herbs).

I have heard with fish that "less is better". I really don't have a lot of experience cooking fish. With cooking tuna steaks a time or two, I can agree that you have to be careful with how you treat fish though without damaging it beyond being edible.

Properly made wine never tastes like rotten
grapes. If it weren't for your other concerns,
I'd say that it was time to try again.

I can see that. One of my co-workers considers himself a foodie and he was saying the same thing to me about wine. His boiled-down advice: you get what you pay for.

A worthwhile activity, though honing skills
that might be a bit more saleable might have
been of benefit to you (rather than a bunch
of strangers).

At that time of night, I was lucky to have the wherewithall to be able to just enter data into MealMaster. :) I am considering going online to get a bachelor's degree in cybersecurity though as that is a very hot (and always needed) field in computer science.

I don't know how I'd live.

It's not fun. However, I am working on trying to get my teeth fixed. Maybe if
I can get to this year's picnic you all will finally get to meet me with a full set of choppers.

Title: Georgia Smothered Chicken

I like that except for the margarine and the
Worcestershire.

I didn't really read the recipe but yeah, I'd dump both and just use salted butter. Believe it or not, my diabetic dietitian told me to use butter sparingly instead of margarine. She said it was better for me and I'd use less
butter to get more taste.

Beef bone broth

I have yet to make broth but one of these days I will.

And now for a "locally cultivated" recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Fried Rice
Categories: Chinese, Rice, Bacon, D/g, Boat
Yield: 4 Servings

4 c Rice, leftover; cold
6 sl Bacon; cooked,crumbled
-OR-
1/4 c BACOs
1 tb Sugar, white
3 tb Soy sauce dark
3 Eggs
4 Green onions; including
-green, sliced
1/4 c Peas, frozen
-(optional)
-Bacon drippings or oil

Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside.

Beat 3 eggs in bowl with a little water until well blended Heat wok
over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour
eggs in wok, scramble until set and remove and set aside.

Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok
and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until
uniform in color. Add green onions, (peas - optional), bacon and
cooked eggs. Stir fry for another minute, serve hot.

You can add any other meats such as leftover cooked pork, chicken,
ham, etc. Add with the green onions and peas.

MEATLESS VERSION

Follow above except use peanut oil instead of bacon drippings. Replace
bacon with 1/4 cup of BACOS or BACO chips.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM

Later,
Sean

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