Never have had brains

Heh, read before you leap.

==

they were... ;)

"What was I supposed to remind you of?"
which I guess is better than "What were
you supposed to remind me of?"

Marginally... ;) With any luck either of those might joggle the thing
out of the deep storage it had gone to reside in... ;)

If one is lucky. I've had some modest failures
thinking that way, never figuring out what I
meant to remember..

==

As we all note, my diet is way different from other
diets, and it was when I quit following my own and
started eating all sorts of fruits and vegetables
that I had that pesky heart attack thing.

Leading one to further question the "nutritional guidelines" being promulgated.... :)

Well, yeah. As we've discussed, the age of
real personalized medical analysis, so touted
by the computer gurus, is not upon us yet.

==

I've never seen a coated Walker's. The ones I was talking about were
in the International section of the supermarket with the British
goodies.

Maybe these were Carr's then.

Walker's makes a whole array of shortbreads, including
chocolate-coated ginger cookies, which would be right
up your alley. I'm not aware of Carr's having any
chocolate products at all, but I've not been in Harrod's
or for that matter the UK at all in a few years.

==

Lea & Perrins is now owned by Heinz as well, but thankfully they
have not messed with the recipe in England or Canada. But the
American versions (there are several new ones) use distilled white
vinegar, not malt vinegar and has three times as much sugar and
sodium. I always check the label carefully to make sure I know where
mine was made.

I had the opportunity to taste something labeled
"The Original" and have found it not the original,
more or less as you claim (not sure about the
sodium), and an abomination. Any tartness is gone,
so I suspect any actual perking up of flavor is
likely to come from sugars and MSG.

==

I'd thought gumbo was supposed to have okra in it

Gumbo is a thickened soup or stew. That soup has a thin broth, There
are three styles of gumbo: using a roux (French style), with okra
(Creole style, from French and Spanish settlers with African cooks
in their kitchens) and with file powder (made from sassafras leaves,
Cajun style, learned from the Native Americans the Acadians met).

Or a combination of two, perhaps more, styles. I am
rather fond of okra but usually have done a roux-based
thickening, with the okra added toward the end, File
powder is okay, but thyme tastes better. I think I've
actually bought file powder only once. Notable also is
that it and okra add a not universally loved texture if
allowed to cook too hard or too long.

Title: Acadian Shrimp and File Gumbo
4 c Mixed vegetables
-green pepper, onion
-celery
1 tb Garlic; minced

Good so far.

1/4 ts Cayenne pepper
1/4 ts Black pepper
1/4 ts White pepper
1/2 oz Thyme

More, more.

2 tb Tomato sauce
1 1/2 oz File powder
1 oz Oregano

Less, less.

1 oz Paprika
1/2 c Seafood stock
ACADIAN SHRIMP:
1 lb Shrimp
2 ts Paprika
2 ts Seasoned pepper
1 1/2 c File gumbo (see recipe)
Green onions,to garnish
FILE GUMBO: Saute vegetables in a little oil until soft and add
garlic and file powder. Stir in the pepper and spices. Cook mixture
for 5 minutes and stir in tomato sauce. Cook for 10 minutes and add
seafood stock. simmer until thickened and serve alone or use in
Acadian shrimp dish.

With the caveat as above, probably fine.

Chef Randy Wilson, The Bayou, Calgary, Alberta
Source: Calgary Sun July 23, 1990

Interesting.
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Quoting Michael Loo to Various on 06-12-19 08:15 <=-

Never have had brains

Heh, read before you leap.

Yeah, yeah.... shoulda been eaten, not had... ;)

==

they were... ;)

"What was I supposed to remind you of?"
which I guess is better than "What were
you supposed to remind me of?"

Marginally... ;) With any luck either of those might joggle the
thing out of the deep storage it had gone to reside in... ;)

If one is lucky. I've had some modest failures
thinking that way, never figuring out what I
meant to remember..

That's why luck would be needed... ;)

==

As we all note, my diet is way different from other
diets, and it was when I quit following my own and
started eating all sorts of fruits and vegetables
that I had that pesky heart attack thing.

Leading one to further question the "nutritional guidelines" being promulgated.... :)

Well, yeah. As we've discussed, the age of
real personalized medical analysis, so touted
by the computer gurus, is not upon us yet.

Along with other things touted as just upon the horizon which have yet
to materialize....

==

I've never seen a coated Walker's. The ones I was talking about were
in the International section of the supermarket with the British
goodies.

Maybe these were Carr's then.

Walker's makes a whole array of shortbreads, including
chocolate-coated ginger cookies, which would be right
up your alley. I'm not aware of Carr's having any
chocolate products at all, but I've not been in Harrod's
or for that matter the UK at all in a few years.

The chocolate iced digestives are something I've bought and enjoyed here
in the states, though not recently... :)

==

Lea & Perrins is now owned by Heinz as well, but thankfully they
have not messed with the recipe in England or Canada. But the
American versions (there are several new ones) use distilled white vinegar, not malt vinegar and has three times as much sugar and
sodium. I always check the label carefully to make sure I know where
mine was made.

I had the opportunity to taste something labeled
"The Original" and have found it not the original,
more or less as you claim (not sure about the
sodium), and an abomination. Any tartness is gone,
so I suspect any actual perking up of flavor is
likely to come from sugars and MSG.

Definitely something to avoid, then....

==

I'd thought gumbo was supposed to have okra in it

Gumbo is a thickened soup or stew. That soup has a thin broth, There
are three styles of gumbo: using a roux (French style), with okra
(Creole style, from French and Spanish settlers with African cooks
in their kitchens) and with file powder (made from sassafras leaves,
Cajun style, learned from the Native Americans the Acadians met).

Or a combination of two, perhaps more, styles. I am
rather fond of okra but usually have done a roux-based
thickening, with the okra added toward the end, File
powder is okay, but thyme tastes better. I think I've
actually bought file powder only once. Notable also is
that it and okra add a not universally loved texture if
allowed to cook too hard or too long.

So a good reason to cook it gently and not overlong... :) Would you
agree with JW's assessment that Dale's "gumbo-style chicken wings" was inauthentic primarily because of the lack of thickening...?

ttyl neb

... When you don't know what you are doing, do it neatly.

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Quoting Michael Loo to Various <=-

gumbo

three styles of gumbo: a roux / okra / file powder

Or a combination of two, perhaps more, styles.
I think I've actually bought file powder only once.

I have never encountered it either commercially or in the wild,
living where I do.

Title: Acadian Shrimp and File Gumbo
1/2 oz Thyme

More, more.

1 oz Oregano

Less, less.

That seemed like way too much of both to me in relation to the
other ingredients. I would use perhaps a tsp not an ounce.

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

Title: Lithuanian Mushroom Patties
Categories: Lithuanian, Mushrooms
Yield: 4 servings

1 kg (2 lbs) fresh mushrooms
3 Eggs
2 Onions, chopped
2 tb Sour cream
200 g (3/4 cup) butter
1 tb Flour
1 c Bread crumbs
Salt and pepper to taste

Cook mushrooms, drain and chop finely. Fry onion in 2 tablespoons
butter. Add beaten eggs to sour cream, mix well. Add fried onion,
salt, pepper, mushrooms and bread crumbs. Blend well and let set for
1/2 hour. Then form medium patties, roll patties in flour and fry in
hot butter, both sides, for about 25-30 minutes. Serve hot for lunch
with hot potatoes and dill pickles.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim

... The difference between a violin & a fiddle is a few thousand $.

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