Good-bye

On Wed, 25 Aug 2004 20:33:53 -0500, "JMA"
wrote:


"estella" wrote in message
news

Right. She also mentioned ingredients in her food logs that weren't
evident - I mean, who puts cheese in risotto?

Ehm.
Me.
Risotto is added with cheese, in Italy.
I would be very curious to see a picture of an American style risotto.


Or yogurt in parfait?

Parfait is a mistery to me, so I won't comment :-)


Hey Estella! Long time no see! *wave*

Hi! :-)

How are you these days? Still running?

I stopped running during the hot months and picked a program from
Krista's site instead.
I am surprised by the result.
I have been losing two pounds a month since I started all this in
January and it is a great deal because I was not that huge in the
beginning.
To the person who wants to leave: I have learnt so much by the people
here, I got ideas and tips I use in everyday life.
For example, I just got all the family used to eat in smaller dishes.
Sometimes someone wants a second serving, but it is different to have
a second serving in a big dish or in a small one.
I think I got this idea from someone writing here :-)

On Wed, 25 Aug 2004 19:44:45 -0400, "PL"
wrote:

julianne wrote:

My opinion is that risotto is a manner of cooking rice as opposed to a
specific recipe.

That's what I've always thought. The creaminess of risotto comes from the
cooking technique: toasting the rice first and then slowly allowing it to
absorb liquid a bit at time. Although many cooks choose to make it even
creamier by adding cream or cheese, a well-made risotto will have a creamy
consistency without anything other than cooking liquid added.

I agree with this, but just think that the two main risotti are
Milanese (made with saffron and meat) and Parmigiana, and guess why it
is called Parmigiana?
Because it is made with Parmisan cheese.

On Wed, 25 Aug 2004 19:44:45 -0400, "PL"
wrote:

julianne wrote:

My opinion is that risotto is a manner of cooking rice as opposed to a
specific recipe.

That's what I've always thought. The creaminess of risotto comes from the
cooking technique: toasting the rice first and then slowly allowing it to
absorb liquid a bit at time. Although many cooks choose to make it even
creamier by adding cream or cheese, a well-made risotto will have a creamy
consistency without anything other than cooking liquid added.

I agree with this, but just think that the two main risotti are
Milanese (made with saffron and meat) and Parmigiana, and guess why it
is called Parmigiana?
Because it is made with Parmisan cheese.

estella wrote:

julianne wrote:

My opinion is that risotto is a manner of cooking rice as opposed
to a specific recipe.

That's what I've always thought. The creaminess of risotto comes
from the cooking technique: toasting the rice first and then slowly
allowing it to absorb liquid a bit at time. Although many cooks
choose to make it even creamier by adding cream or cheese, a
well-made risotto will have a creamy consistency without anything
other than cooking liquid added.

I agree with this, but just think that the two main risotti are
Milanese (made with saffron and meat) and Parmigiana, and guess why it
is called Parmigiana?
Because it is made with Parmisan cheese.

Sounds delicious. I love good Parmisan cheese.

--
PL
(320/306/170)
(First mini-goal: 299)


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estella wrote:

julianne wrote:

My opinion is that risotto is a manner of cooking rice as opposed
to a specific recipe.

That's what I've always thought. The creaminess of risotto comes
from the cooking technique: toasting the rice first and then slowly
allowing it to absorb liquid a bit at time. Although many cooks
choose to make it even creamier by adding cream or cheese, a
well-made risotto will have a creamy consistency without anything
other than cooking liquid added.

I agree with this, but just think that the two main risotti are
Milanese (made with saffron and meat) and Parmigiana, and guess why it
is called Parmigiana?
Because it is made with Parmisan cheese.

Sounds delicious. I love good Parmisan cheese.

--
PL
(320/306/170)
(First mini-goal: 299)


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"OceanView" wrote in message
...
(jayjay) wrote in
:


Stereotypically, they're Conservative, God Bless the USA, pass
the ammunition, kick out them foreigners, southern, church-
going beer drinkers!

You flatter us

j from the deep south

"OceanView" wrote in message
...
(jayjay) wrote in
:


Stereotypically, they're Conservative, God Bless the USA, pass
the ammunition, kick out them foreigners, southern, church-
going beer drinkers!

You flatter us

j from the deep south

Chris Braun wrote:

But she knew how to make what she wanted (canned
clams, whole milk, plenty of butter, a little salt and pepper), and we
had it almost every day for lunch.


In Maine we'd call that Clam Stew. It becomes chowder when you add
potatoes, onion and sometimes a little salt pork.

Both are delish. Pass the Pilot crackers please?

--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03

Chris Braun wrote:

But she knew how to make what she wanted (canned
clams, whole milk, plenty of butter, a little salt and pepper), and we
had it almost every day for lunch.


In Maine we'd call that Clam Stew. It becomes chowder when you add
potatoes, onion and sometimes a little salt pork.

Both are delish. Pass the Pilot crackers please?

--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03

Alex wrote:

Hubby just learned a new way to cook the poached eggs with no gadgets
and no kidding it was the perfect egg. No white lost. The water in the
pan must be at a scant boil, put in a splash of vnegar and a pinch of
salt. Before dropping the egg, give the water a vigorous stir and drop
the raw egg in the depression in the center of the pan. Unbelievably
perfect egg. He was so proud of himself. LOL!

Wow! I'm going to try this!

--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03