Susanna's comments
(member since Oct 06, 2008)
Susanna's comments from the Constant Reader group.
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That's pretty much the way my mother makes red cabbage, I think - and yummy it is, too.
My mother's almost always made oyster bisque. Sometimes with a smoked salmon starter.Once she made a traditional Reveillon, complete with Noel Log, though.
Which is?
With carrots and onions, thyme, sherry, and beef broth (or consume, whichever is around the house). And flour with salt and pepper in it (as well as the thyme) and butter to brown it, of course. Sometimes also tomato, but not this time.Then it bakes in the oven at 250 for several hours. Usually four, sometimes five, six is not unheard of.
And tonight it's the leftover pot roast (which was lovely) in a pot pie.
Somehow I don't think that was the choice presented us - national censorship or local censorship.Of course, I remember when my stepmother was teaching 7th grade and had a parent challenge A Wrinkle in Time.
Raining and nasty today, so it's pot roast tonight.
I don't see a Natalie Wood version at Netflix.They do have a 1984 version with Jessica Lange and Tommy Lee Jones, and Rip Torn as Big Daddy.
Oyster bisque is yummy. We often have it Christmas Eve.
Carol - I like lamb curries, I like leg of lamb, I like lamb kebobs, I like lamb shanks cooked with rice. I pretty much like lamb!
Sherry wrote: "There's not Costco here in Asheville (I won't go to Sam's Club). The nearest one to me is in Greenville, SC. (Doesn't someone here live in Greenville?)"I live in Greenville, Sherry.
Lamb over lobster, here. It's better on the cholesterol meter.
Lamb can still be hard to find here (the Upstate of S.C.), and the price tends to be either Oh My God expensive or marked down for quick sale.Mmmm, lamb shanks cooked with rice and spices.
I am going to be having smoked pork chops this evening. Smoked with hickory, after a nice marinade in kahala sauce.Kahala Sauce
1 cup soy sauce
1 tablespoon dry mustard
1 heaping teaspoon brown sugar
1 tablespoon grated ginger
Mix the ingredients together and let the meat sit in the marinade for a while; overnight if that is possible.
It only takes a few hours to smoke pork chops, and they freeze beautifully. I like to smoke the thick ones; they absorb the smoke well, and don't dry out as much.
I have been to some good Chinese places in America - in New York City and San Francisco. Never, I think, in the South.At least with barbeque pits you can get some idea of the quality of the place from the smell outside!
I have never had Turkish (Lebanese, yes, we have a good place in town), sounds interesting.
Yes, I live in the South - we have some good "ethnic" places down where I live, but I can't think of any that are Chinese.Some good Greek and Indian places, and even a good Persian place (had my last birthday dinner there), though.
And more barbeque pits than you could shake a stick at, of course!
Yes, and the "Chinese" restaurants by the side of the road down here don't always serve the best food, either.I believe that was my point.
You can get good Chinese food in America, and you can get Americanized uh, crap, as well.
It helps if whatever it is reads well in translation.
If you think you might like a historical, I can't recommend C.J. Sansom's Matthew Shardlake books, which start with Dissolution, more. They have a Tudor setting. Other historicals I've enjoyed are the Maisie Dobbs, and Elizabeth Peters' Amelia Peabody series, which is set in Victorian and Edwardian Egypt, and starts with Crocodile on the Sandbank. My mother also loves historicals and is partial to Lindsey Davis' series set in ancient Rome, which starts with The Silver Pigs.
The Girl with the Dragon Tattoo is terrific and I'm getting ready to start The Girl Who Played With Fire.
