On Fri, 20 Jun 2003 12:27:42 -0600 "Kestrel"
 writes:
> > > > > think...just can't get fresh clams/mussels here, or I 
> haven't
> > > found
> > > > > em yet.
> > > >
> > > > bleagh
> > >
> > > LOL
> > > Um, Barb... don't care for clams? Or is it the mussels?
> >
> > yes -- there are a FEW clam chowders that I enjoy; otherwise
> > mussels taste to me like old sea water; Oysters frequently do the 
> same.
> 
> Yeah, if oysters aren't really fresh you can seriously taste it. 

Even if they are.... *I* can...

I've even caught & cleaned the clams myself -- they're just not my thing.

> Same for  any seafood actually.

though freezing technology is getting really good.

> I like mussels tho... there was a lake near Perth which ppl had been 
> going
> to for ...well, forever, for freshwater mussels. We'd go in and fish 
> em out,  then toss em on the bbq. Can't get fresher than that :)
> And then there's a soup my parents had in Europe that took my mom 
> near 2
> decades to replicate  Mussels, leeks, cream and other things... 
> supremely  tasty.

you go right ahead and enjoy -- I'll have seconds on the bread and salad,
thanks....

> > Sure, LOTS of mileages vary -- and fans would accuse my 
> off-puttedness to
> > bad preparation (I've attempted 'em from the best, especially when 
> Russ
> > was not shellfish intolerant) but my palate is fairly particular 
> on that
> > point -- yech.
> 
> To each his own, and it simply leaves more for the rest of us :)

you darn betcha, with all my blessings....


> > > Or the idea of  paella in its entirety? :)
> >
> > make it with chicken and you've got a deal....
> 
> done! :)
> Or change the fish would be ok too I assume?

maybe
I'm pretty picky about anything sourced in the water....

> > > > tumeric is cheaper....
> > >
> > > and I never thought of it...
> >
> > ah well!
> > (of course, the flavor is not the same... but I'm not so familiar 
> with
> > saffron for it to be a taste I'd miss)
> 
> Well, neither am I to be honest. I just like the color/aroma and the 
> idea of  being authentic :)

=g=

ANYTHING I cook is authentically -- MINE.
Which means, if it's good, I need to write down the recipe right away....

> > > eat? Man, I don't know... bright colors are usually shouting
> > > "POISON! CAN'T  EAT ME!"
> >
> > There is a (likely apocryphal) tale about a British spy who 
> inveigled
> > himself into Washington's camp as a cook. He set out to poison the 
> great
> > general by feeding him a salad laced with the red fruit of a plant 
> of the
> > nightshade family.
> > Washington, none the worse for this epicurean adventure, sent his
> > compliments to the chef, and tomatoes have been a hit in salads 
> ever
> > since....
> >
> >
> > [like I said, a story of dubious truth -- but fun to tell]
> 
> LOL -- never heard that :)
> probably not true, but as you say -- a good story

never let the facts get in the way of a good story, after all....
(this is one of the reasons, of course, why you'll never hear me saying
hindsight is 20-20)

> > > heh :) Have been in a cooking mood lately
> >
> > shall I give you my ratatouille recipe? Or did I post that 
> already?
> 
> post! :)

If you can get 'em chayote squash keep their "bite" (e.g. crispiness)

SQUASH RATATOUILLE

 1 onion, chopped
 1/2 lb chorizo sausage (de cased) or any other sausage that floats your
boat
 2 to 3 small squashes chopped
 1 clove garlic
 1 tablespoon Italian herb mix
 1 can diced tomatoes
 1/2 cup red wine or balsamic vinegar
 1/4 cup brown sugar
  shredded cheese

1. Preheat oven to 350F
2. In large fry pan, sauté onion in a little oil until golden
3. Add sausage and cook, stirring, until browned.
4. Add squash, garlic & herbs; stir cook until squash browns just a tad
5. Add tomatoes, vinegar/wine, & sugar -- stir until well incorporated
6. Move the mixture to an oven-safe casserole 
7. Sprinkle cheese over and bake 15 to 20 minutes 

' OR, simply cover fry pan on stovetop and let cook 10 to 15 minutes (but
the cheese doesn't do that nice crunchy oven baked thing)


> 
> > > > 3-4 hours IS reduction) -- but occasionally. And it really 
> does
> > > intensify
> > > > the flavor....
> > >
> > > which for pears is not a bad thing... they're not the boldest 
> of
> > > fruits.
> >
> > a virtue
> 
> imagine... I didn't like pears when I was young 
> the texture put me off...

texture does that to a lot of us, even as adults....

but palates CAN sophisticate with age (either that or our mouths dull to
texture)

> > > lol
> > > I don't tell me mom how lazy *I* can be...
> >
> > yeah, but you're her DAUGHTER
> 
> hmm, that's right... and perhaps I can use you as a diversionary 
> tactic...
> 

It wouldn't be the first time I was so used -- quite a diversion, tygress

=====
If it's not one thing it's your mother. --anon
=====
We must make peace with our karma... and apparently that does not involve
hitting it with heavy objects. --Barb Jernigan

--- Rachel's Little NET2FIDO Gate v 0.9.9.8 Alpha