On Thu, 19 Jun 2003 22:00:18 -0600 "Kestrel"
 writes:
> > > I'd really love to learn how to make a great paella. I've tried 
> a
> > > couple
> > > times, and it was "ok" but disappointing. The
seafood is the 
> problem
> > > I
> > > 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.

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.
You go right ahead, however. Eat up my portion.

> Or the idea of  paella in its entirety? :)

make it with chicken and you've got a deal....

> > > > you're extravagant....
> > > > =g=
> > >
> > > ocassionally :) But it's so *pretty* :)
> >
> > 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)

> > > and it goes a long long way... it's expensive, but you don't 
> have to
> > > use a  ton of it
> >
> > one thread at a time
> > (just think of harvesting crocus stamens.... and who got the idea 
> they
> > were edible let along worth attempting to grow/harvest 
> commercially????)
> 
> probably the color that attracted them first... 

well, why not lily stamens ... those are quite the colorful statement
(and I know day lilies are edible)

> thought it might be   good to
> 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]

> > > > However, I'm always open for a new recipe -- especially 
> involving
> > > pears.
> > > >
> > > > =hint=hint=
> > >
> > > here you are! :)
> >
> > great Emeril! you're the recipe maven these days!
> 
> heh :) Have been in a cooking mood lately

shall I give you my ratatouille recipe? Or did I post that already?

> > > translucent takes
> > > 4 to 5 hours... she noted "3hrs is not long
enough" but wasn't
> > > terribly  precise on what was. She felt "you just know"
> >
> > you do; when the pectin is ready to do its thing, there's a 
> certain
> > glossiness the mixture gets.....
> 
> there you go :) That's what she was talkigna bout... "a glazed look, 
> not  blah or blah..."

it's pretty specific.... but it takes a LOT of canning time to really get
it right (there's a lot of 'close, but not quite' tones of
'silkenness')....

> > Really is a LOOK.
> > I'm usually too lazy to do all that reduction and buy pectin and 
> do the
> > 30 minute thing (you get more yeild for the amount of fruit, too, 
> as the
> > 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

> > And through the evening hear that metallic "pop" (not quite the 
> sound,
> > but....) that paints happy smiles on the face of the canner and 
> her
> > husband....
> 
> I liked the pops as a kid :) They did a lot of canning back then... 
> it was  cheap and made the most of the garden

indeed!

> and it's *pretty* to see those rows of jars with all the neat stuff 
> in 'em
> neater still to be able to look at the pretty jar and say "I grew 
> that carrot!" 

for sure!

> Not that many of the carrots made it to the jars... we had 
> a
> fondness for pulling the babies from the ground, hosing them off, 
> and
> devouring them before they ever made it to the house. Love dem baby 
> carrots

oh yeah

Now I freeze most produce (berries and so on....)

> > > sweet and hid the taste of the pears, but that there IS enough 
> sugar
> > > to  preserve with and not to worry if it will keep. It will.
> >
> > =nodding=
> > I was a preserves, chutney expert for many years.... really, so 
> your mom
> > and I are talking shop here....
> 
> I was trying to make sure I had the notes right when I mentioned 
> you'd
> canned things before... at which point my mom said "Well don't worry 
> about
> all that then, she knows what I'm talking about" (but mom...*I*'m 
> the one on  the phone here...)

=g=

> > > Kestrel "Too much fuss to make them, but I sure do like 'em on
> > > biscuits"  Koala
> >
> > well, that's why you have Mom! tygress
> 
> that's right 
> brought some of those pear preserves home too...

oh, you TEASE

> > I might try the short cut and see if it comes out (but don't tell 
> your
> > mom how lazy I can be).
> 
> lol
> I don't tell me mom how lazy *I* can be...

yeah, but you're her DAUGHTER

> > OTOH, pears are available in winter, when I don't mind sitting a 
> hot pot
> > 3-4 hours... as much.
> 
> yup, 100 degrees outside isn't much of an inspiration to fire of 
> the  stovetop for hours on end

even with A/C..... 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