Good-bye

jayjay wrote:

well, not to change the subject, but you just did... I'm a bit
politically confused. I thought "gun nuts" were liberals, not
conservatives...

Gun-nuts cross the spectrum: what makes them "nuts" is they are single
issue voters.

There are a bunch of heart-broken gun nuts being forced to vote for Bush
because they feel he'll defend their rights to bear arms better than
Kerry will. They're afraid Kerry will infringe on that primary concern
of theirs. So even though Bush is making the rest of the country long
for a return to Republican values (smaller government, smaller deficit,
less government intrusion, more support for small businesses...) they
find themselves having to vote for Bush, which must feel a bit like
shooting themselves in the foot.

In my opinion.

Dally, who knows a few gun-nuts

jayjay wrote:

well, not to change the subject, but you just did... I'm a bit
politically confused. I thought "gun nuts" were liberals, not
conservatives...

Gun-nuts cross the spectrum: what makes them "nuts" is they are single
issue voters.

There are a bunch of heart-broken gun nuts being forced to vote for Bush
because they feel he'll defend their rights to bear arms better than
Kerry will. They're afraid Kerry will infringe on that primary concern
of theirs. So even though Bush is making the rest of the country long
for a return to Republican values (smaller government, smaller deficit,
less government intrusion, more support for small businesses...) they
find themselves having to vote for Bush, which must feel a bit like
shooting themselves in the foot.

In my opinion.

Dally, who knows a few gun-nuts

jayjay wrote:

well, not to change the subject, but you just did... I'm a bit
politically confused. I thought "gun nuts" were liberals, not
conservatives...

Gun-nuts cross the spectrum: what makes them "nuts" is they are single
issue voters.

There are a bunch of heart-broken gun nuts being forced to vote for Bush
because they feel he'll defend their rights to bear arms better than
Kerry will. They're afraid Kerry will infringe on that primary concern
of theirs. So even though Bush is making the rest of the country long
for a return to Republican values (smaller government, smaller deficit,
less government intrusion, more support for small businesses...) they
find themselves having to vote for Bush, which must feel a bit like
shooting themselves in the foot.

In my opinion.

Dally, who knows a few gun-nuts

"janice" wrote in message
...
On Wed, 25 Aug 2004 01:00:02 GMT, "Beverly"
wrote:


They sell egg poachers especially for the microwave. I have one but
don't
use it too often. I still prefer them done in the old
on-top-of-the-stove
egg poacher. I believe Chris has mentioned she has a special appliance
to
make her poached eggs.

Poached eggs are sort of a 'comfort food' for me. My mother always fixed
them when I wasn't feeling well. I tear up the toast and mix it into the
eggs before eatingg

Beverly

I have some little moulds that you hang on the side of the pan so
they're in the boiling water - they're made of non-stick stuff and you
just put the eggs in until they're done to your preference. I find
these much better than the old way of putting the egg straight in the
water, when I always seemed to manage to lose half the white.

janice

Mine is very similar. The molds sit in a holder above the water. I never
tried putting the egg straight into the water. I would have the same
problem of losing the white.

OT but just an observation:
What happened to the 'u' in words when they crossed the oceanG Did they
sink?

Beverly

"janice" wrote in message
...
On Wed, 25 Aug 2004 01:00:02 GMT, "Beverly"
wrote:


They sell egg poachers especially for the microwave. I have one but
don't
use it too often. I still prefer them done in the old
on-top-of-the-stove
egg poacher. I believe Chris has mentioned she has a special appliance
to
make her poached eggs.

Poached eggs are sort of a 'comfort food' for me. My mother always fixed
them when I wasn't feeling well. I tear up the toast and mix it into the
eggs before eatingg

Beverly

I have some little moulds that you hang on the side of the pan so
they're in the boiling water - they're made of non-stick stuff and you
just put the eggs in until they're done to your preference. I find
these much better than the old way of putting the egg straight in the
water, when I always seemed to manage to lose half the white.

janice

Mine is very similar. The molds sit in a holder above the water. I never
tried putting the egg straight into the water. I would have the same
problem of losing the white.

OT but just an observation:
What happened to the 'u' in words when they crossed the oceanG Did they
sink?

Beverly

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 :-)

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 :-)

"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.

Definitions of risotto on the Web:

(rih-SAW-toh) - Risotto is actually an Italian cooking technique used for
native Italian rice, Arborio. This old world method involves stirring hot
liquid little by little into the rice for about 20 minutes, which will
create a dish unlike any other rice recipe you have tried. Risotto is
prepared this way and served immediately to preserve the unique, gourmet
texture of a very creamy sauce around al dente, pasta-like rice kernels. The
center of rice cooking is in the Po Valley in the Northeastern corner of
Italy. It is where the arborio rice is grown. It is considered the classic
rice dish of Piedmont, Lombardy, and Veneto regions of Northern Italy.
whatscookingamerica.net/Glossary/R.htm

A classic dish of Northern Italy whose preparation of rice results in a
creamy liaison with stock and butter. Usually made with Arborio rice. This
may be served as a first course, main course, or side dish and embellished
with meat, seafood, cheese, or vegetables. The best known version of this
dish is Risotto a la Milanese, with saffron and Parmagiano Reggiano cheese.
http://www.idunno4recipes.com/Kitche.../GlossaryR.htm

Many of the recipes for risotto do not include cheese, just meat, seafood
or vegetables.




Or yogurt in parfait?

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


Parfait is normally a type of dessert served in layers. The layers can
consist of pudding, fruits, whipped cream, cake, nuts, etc. Yogurt can be
used but I would guess the majority are made with some type of pudding - at
least in my area.

Beverly 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.


Definitions of risotto on the Web:

(rih-SAW-toh) - Risotto is actually an Italian cooking technique used for
native Italian rice, Arborio. This old world method involves stirring hot
liquid little by little into the rice for about 20 minutes, which will
create a dish unlike any other rice recipe you have tried. Risotto is
prepared this way and served immediately to preserve the unique, gourmet
texture of a very creamy sauce around al dente, pasta-like rice kernels. The
center of rice cooking is in the Po Valley in the Northeastern corner of
Italy. It is where the arborio rice is grown. It is considered the classic
rice dish of Piedmont, Lombardy, and Veneto regions of Northern Italy.
whatscookingamerica.net/Glossary/R.htm

A classic dish of Northern Italy whose preparation of rice results in a
creamy liaison with stock and butter. Usually made with Arborio rice. This
may be served as a first course, main course, or side dish and embellished
with meat, seafood, cheese, or vegetables. The best known version of this
dish is Risotto a la Milanese, with saffron and Parmagiano Reggiano cheese.
http://www.idunno4recipes.com/Kitche.../GlossaryR.htm

Many of the recipes for risotto do not include cheese, just meat, seafood
or vegetables.

Interesting. When I hear "risotto" I think of something akin to chinese
fried rice, i.e., rice fried in a pan with vegetables and maybe meat or
egg. I've never made a creamy or cheesy risotto before.

Or yogurt in parfait?

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


Parfait is normally a type of dessert served in layers. The layers can
consist of pudding, fruits, whipped cream, cake, nuts, etc. Yogurt can be
used but I would guess the majority are made with some type of pudding - at
least in my area.

I sometimes see a low-fat version using fat-free coolwhip. I don't
think you could do it with yogurt since the sorts of yogurts I know
would seep through. Rather than being a parfait in layers I'd end up
with something more accurately described as "a bowl of yogurt mixed with
fruit." (OTOH, I don't describe yogurt as a protein, either. I mix it
with my cottage cheese to provide some carbs to balance the protein in
the cottage cheese.)

Dally

On Wed, 25 Aug 2004 10:34:48 -0400, "Beverly"
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.

Definitions of risotto on the Web:

(rih-SAW-toh) - Risotto is actually an Italian cooking technique used for
native Italian rice, Arborio. This old world method involves stirring hot
liquid little by little into the rice for about 20 minutes, which will
create a dish unlike any other rice recipe you have tried. Risotto is
prepared this way and served immediately to preserve the unique, gourmet
texture of a very creamy sauce around al dente, pasta-like rice kernels. The
center of rice cooking is in the Po Valley in the Northeastern corner of
Italy. It is where the arborio rice is grown. It is considered the classic
rice dish of Piedmont, Lombardy, and Veneto regions of Northern Italy.
whatscookingamerica.net/Glossary/R.htm

I live in Northern Italy.
The creamy sauce comes from butter and cheese added at the very end of
the preparation.
The cheese used is almost always Parmisan (Parmigiano Reggiano).
I really had no idea risotto was actually cooked in the Usa.