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#21
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Monte the chief
"MH" wrote in message ... "Montgomery Hounchell" wrote in message ... On Sun, 28 Sep 2003 19:29:02 GMT, "MH" wrote: Salsa is my favorite condiment/sauce. It can accompany nearly every type of meat and veggies. Yes.. I love Salsa. and I use it often... I can have it for my baked potatoe.. my salad, my vegetables.. it is low in calories and has a wonderful flavor.. I usually make my own, but I find the store one just as good.. I like to keep the hot sauce out of it, until I go to eat, I sometimes want it spicey... other times not.. Monte Yep! Very lowcal and very high in flavor. Plus, I'm a nut for chiles. Hot, hot, hot!!! : ) I do try to make my own, like tonight. I made grilled ahi tuna with salsa and mixed sauteed veggies (collard greens, broccoli, mushrooms) on the side. Yumm!! And, as you said, sometimes I buy the canned. I like Herdoz brand. Theirs is pretty close to mine. Martha Another great thing about salsa is how creative you can be with it. I like to add fruit to it once in a while or make an outright fruit salsa - an excellent accompaniment to fish BTW. Chipoltes and mango go together quite well. Jenn |
#22
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Monte the chief
"Jennifer Austin" wrote in message ... "Julianne" wrote in message news:d_Bdb.4465$k74.3919@lakeread05... Don't stop with NOLA's for heaven's sake! If you want to spend real money Commander's Palace is wonderful. I believe it is the restaurant that Emeril started with. I could be wrong. All the Brennan's places are good but my favorite is Mr. B's Bistro on Royal street across from the Royal Sonesta hotel. They only set aside 1/3rd of their tables for reservations so you can almost always get a table even if you have to wait. (Hint: if the wait is very long, put your name on the list and go across the street to the Carosel bar in the Royal Sonesta for a quick drink). The best pizza in the world is sold at Mona Lisa pizza and the very best po-boys are at Cafe Masparo (sp??). Cafe DuMonde has wonderful cafe au lait and beignet's. I live too close to New Orleans to enjoy that treat every time I am there but it is nice treat once in a blue moon. There is a Del Monico's if you like steak and the street food is always fun as well. Copeland's used to have a great reputation but I find they use too much something (MSG?) in their food that weighs you down or puffs you up! Wherever you go, do not feel obligated to eat everything on your plate. The locals are known for over the top servings! I always visualize about half of my dinner and stop there for a few minutes. If your hotel has a fridge and microwave, you can get breakfast off your dinner plate. Oh, and plan on having lots of coffee shipped back to your home. Once you drink our coffee, you find everything else anemic. j Thanks for the tips. I'll be in touch before next June for updates. Even though New Orleans is a fantastic food town, the tentative plan is not to eat our way through the city like we've done on trips in the past, but instead to moderate and stick to our WOE the majority of the time. We planned to go to NOLA for years now as our pilgrimage to Emeril, just like the next summer when we go to Philly (I have an annual conference that is in a different city every summer) we will make the pilgrimage to Morimoto's if it's still in business. We went to Seattle this summer and shipped back a lot of coffee. Jenn Actually, the coffee in Scandinavia is a lot stronger than coffee in the US. Must be those cold winter nights... Martha |
#23
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Monte the chief
"MH" wrote in message ... Actually, the coffee in Scandinavia is a lot stronger than coffee in the US. Must be those cold winter nights... Martha I had a friend from Finland who used to joke about being able to eat his coffee with a fork. He said I was the only American who knew how to brew a decent pot of coffee - I used to make it very strong. I still make it too strong for DH's taste. Jenn |
#24
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Monte the chief
"Jennifer Austin" wrote in message ... "MH" wrote in message ... "Montgomery Hounchell" wrote in message ... On Sun, 28 Sep 2003 19:29:02 GMT, "MH" wrote: Salsa is my favorite condiment/sauce. It can accompany nearly every type of meat and veggies. Yes.. I love Salsa. and I use it often... I can have it for my baked potatoe.. my salad, my vegetables.. it is low in calories and has a wonderful flavor.. I usually make my own, but I find the store one just as good.. I like to keep the hot sauce out of it, until I go to eat, I sometimes want it spicey... other times not.. Monte Yep! Very lowcal and very high in flavor. Plus, I'm a nut for chiles. Hot, hot, hot!!! : ) I do try to make my own, like tonight. I made grilled ahi tuna with salsa and mixed sauteed veggies (collard greens, broccoli, mushrooms) on the side. Yumm!! And, as you said, sometimes I buy the canned. I like Herdoz brand. Theirs is pretty close to mine. Martha Another great thing about salsa is how creative you can be with it. I like to add fruit to it once in a while or make an outright fruit salsa - an excellent accompaniment to fish BTW. Chipoltes and mango go together quite well. Jenn Yummm, I love mango salsa! And chipoltes.....I've already had dinner, but this is making me think ahead.... Martha |
#25
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Monte the chief
"Jennifer Austin" wrote in message ... "MH" wrote in message ... Actually, the coffee in Scandinavia is a lot stronger than coffee in the US. Must be those cold winter nights... Martha I had a friend from Finland who used to joke about being able to eat his coffee with a fork. He said I was the only American who knew how to brew a decent pot of coffee - I used to make it very strong. I still make it too strong for DH's taste. Jenn Yep. In Nordic countries like Finland the coffee is much stronger than in the US. The difference between San Franciscan coffee and Nordic coffee is here in SF, we usually use darker roasted beans which give the coffee a sort of *burnt* taste. If made right, it's wonderful. But, medium roasted coffee has more caffeine, which is what is used in Nordic countries. The longer coffee beans roast, the more caffeine they lose, it just tastes like they have more when the beans are dark. I'm a coffee snob. I buy my beans from Peet's, a local roaster and coffee company here. I keep them in the freezer and grind them fresh daily. Life is too short for crappy coffee. : ) Martha |
#26
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Monte the chief
"Montgomery Hounchell" wrote in message ... On Sat, 27 Sep 2003 22:40:59 -0400, "roxan" wrote: Thanks Monte for all the great ideas. I will give them a try. I use wine in my cooking for sauces but sometimes don't know whether to use a white wine or red one. I did a cream sauce the other day with a little white wine and couple table spoons of half and half over chicken that wasn't too bad once it was reduced a little. Again thanks for responding to my request. Don't mention it Roxan.. I enjoy cooking and recipes. I often sit and just read cook books recipes.. I look at the things in it and imagine what they might be like. I often take a recipe and take it a part in my mind and put it back together in the way I would like it. I find there are seasonings I like and ones I don't care for and if I find a recipe I think is interesting. I look at the list of things in it. I do not look at the amount suggested.. I season myself for the taste I want to create. If I don't like some item suggested I omit it and might add one or two of my own. Once you realize the point that any recipe is merely a suggestion then you can go into them with a better mind to create an item you might really like. I find the Asians seem to have some endless recipes which I can convert into a healthy entree or side item. They are rich in making vegetables their main stable of food. Use them and some brown rice you can come up with many ideas.. I found one a few months ago. I really liked.. you take yellow and green squash and carrots you slice it sideways on one of those hand held shredders or mandolins.. Only you slice them long ways instead of across. It makes these wonderfully length ling thin slices. You then steam those veggies a few minutes. Then add some small diced red peppers for some added color. and you fix a simple white sauce and season it with what you like.. Mix the sauce and veggies together.. not too thick so that you hide the colors of the veggies.. but just enough to kick up the taste.. You take some brown rice or whole wheat pasta... Put that on the plate and then pile the veggie/sauce on top.. It is a wonderful light entree and it is pretty to look at.. In school they keep pushing "presentation" and it really makes a great difference.. The looks of a food really matters. I look for colors to add when I can. I took fifty left over backed chicken breast last week at the college and heated them in the oven... I took some low fat slices of spiced white cheese and cut them in half, laid one on each piece of chicken breast..I then took a few green and red bell peppers.. I diced those peppers up into the smallest squares I could with my knife. I then sprinkled those red and green pieces of sweet peppers on top of the cheese and put them back into a low oven until the cheese melted some. They looked like a christmas treat. smile.. very pretty. That chicken sounds good, I think I will try that one. I also read cookbooks the way you do by only reading the ingredient and don't pay much attention for the amounts. I must have 300 cook books, my newest ones are Tuscany the beautiful cookbook, Italy the beautiful cookbook, and Thiland the beautiful cookbook. I love ethnic cooking. If you get a chance to see them they are really great. Since I was in Italy last year I have been trying to recreate some of the great food I had there. Roxan Monte.. |
#27
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Monte the chief
"Julianne" wrote in message news:EdBdb.4453$k74.1543@lakeread05... "Montgomery Hounchell" wrote in message ... On Sat, 27 Sep 2003 22:16:49 -0500, "Julianne" wrote: Hi, Julianne, In the south we make a roux for everthing - a one beer roux, two beer, etc. A three beer roux is really dark Now this is something interesting. I use a beer based batter for a nice beading for fish, chicken, vegetables etc. but to make a roux from it. Very interesting. I shall have to try this one out. You bake the flour to get it dark for dark sauce. yes? No, silly. We measure how long we cook the roux by how many beers you drink. It is an exercise in patience as everyone tends to want to turn up the heat and speed things up. You cannot speed a good roux. Boy, am I glad you cleared that up. I was going to add beer to the roux. LOL Roxan with broth or water or wine. Oh, and I find salt to be needed for either of these recipes but I am not very sensitive to salt. Yes. I do too. But in most resturants they don't allow us to cook with salt, because of people who might have high blood pressure and others who are allergic etc. But where I work now, in the college they allow it. Not too many 18 to 22 year old students have too much trouble with their salt intake. Smile. I love Emeril, as well. We have several of his resturaunts here in Louisiana - NOLA's, Emeril's etc. His recipes are a tad complicated at times but he is most entertaining. Louisiana? YES.. I love it there. I love the people and the FOOD. A few years ago I was in and cooked for 450 worker/performers of The Ringling Brothers and Barnum Bailey circus. I traveled around this country to many times. And when we played New Oreleans we all would go down to the French Quarter on Bourbon street and "party".. smile. There was four or five us cooks and we would go out to eat. We would ask the waiter to tell the chefs there that we would like to talk some with them and they would come out and sit with us and if the time was right and the business slow we would go into the kitchen and discuss recipes. Good God what food we had, and what music. It was one of the four places I found in these United States where I said I could move to and feel at home. The chef's in Louisiana are very proud and very comptetive. They love to show off! I imagine chefs are like that everywhere but since there isn't a shy bone in our entire state, it is easy to appreciate this in chef's. You can eat at a different restaurant every day in New Orleans and never run out of good places to eat. Of course I am a southerner lived most of my life in the Hills of Kentucky and there is that southeren feeling there but the New Orleans people certainly live up to our wonderful southeren hospitality we are famous for. There are some might fine people there and I carry around many wonderful memories and recipes from the many chef's I was able to meet and learn from when we were there. I actually was taken outside at one place and the chef let me "blacken" some fish. It was something else. that cast iron dutch oven was red with hit on the bottom and it was a real experience frying that fish. Smile. Ah, we love blackened anything here! Also, with Thanksgiving coming, all the men will be frying Turkeys. It is hard to mess up a fried turkey and the women can concentrate on sweet potato casseroles, etc. while the men fry turkeys. It is heavenly. At my BF's camp, we have a host of cast iron cookware and his neighbor up there seasons it regularly for us. If you are good, you never immerse them in water. I am not that good, being conscious of germs and all. You certainly shouldn't have any trouble finding wonderful recipes in that area. Smile. Too good, I'm afraid but there are some wonderful cajun cookbooks that have addressed health can calories. Holly Clegg wrote one and Vernon Roget's is to die for. For truly wonderful recipes, the River Road cookbooks are wonderful. They are compilations of everyone's favorite recipes put together for charity. Again, in the comptetitive spirit, only the best recipes are included. No one really cares about fat and calories so each recipe has to be considered carefully. I find one can almost always cut the butter at least in half and buy leaner cuts of meat than are called for. You have several qualities that would make you an excellent cook book author. Oh, thank you and bless you for your kind words. But I don't know about writing. Monte |
#28
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Monte the chief
I like to make my own fresh salsa and put it on veggies, fish and love it on
a baked potato. roxan "MH" wrote in message ... "Montgomery Hounchell" wrote in message ... On Sun, 28 Sep 2003 19:29:02 GMT, "MH" wrote: Salsa is my favorite condiment/sauce. It can accompany nearly every type of meat and veggies. Yes.. I love Salsa. and I use it often... I can have it for my baked potatoe.. my salad, my vegetables.. it is low in calories and has a wonderful flavor.. I usually make my own, but I find the store one just as good.. I like to keep the hot sauce out of it, until I go to eat, I sometimes want it spicey... other times not.. Monte Yep! Very lowcal and very high in flavor. Plus, I'm a nut for chiles. Hot, hot, hot!!! : ) I do try to make my own, like tonight. I made grilled ahi tuna with salsa and mixed sauteed veggies (collard greens, broccoli, mushrooms) on the side. Yumm!! And, as you said, sometimes I buy the canned. I like Herdoz brand. Theirs is pretty close to mine. Martha |
#29
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Monte the chief
Okay, I buy salsa and sometimes love it and sometimes don't. Who's gonna
post some salsa recipes? j "roxan" wrote in message ... I like to make my own fresh salsa and put it on veggies, fish and love it on a baked potato. roxan "MH" wrote in message ... "Montgomery Hounchell" wrote in message ... On Sun, 28 Sep 2003 19:29:02 GMT, "MH" wrote: Salsa is my favorite condiment/sauce. It can accompany nearly every type of meat and veggies. Yes.. I love Salsa. and I use it often... I can have it for my baked potatoe.. my salad, my vegetables.. it is low in calories and has a wonderful flavor.. I usually make my own, but I find the store one just as good.. I like to keep the hot sauce out of it, until I go to eat, I sometimes want it spicey... other times not.. Monte Yep! Very lowcal and very high in flavor. Plus, I'm a nut for chiles. Hot, hot, hot!!! : ) I do try to make my own, like tonight. I made grilled ahi tuna with salsa and mixed sauteed veggies (collard greens, broccoli, mushrooms) on the side. Yumm!! And, as you said, sometimes I buy the canned. I like Herdoz brand. Theirs is pretty close to mine. Martha |
#30
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Monte the chief
Ok here goes.
TOMATO SALSA chop plum tomatoes into small pieces chop the following in small pieces in the amounts you like green bell peppers onions tomatilos (small green like tomato from Mexico available in the grocery store.) green chilies or hot chili oil Olive oil white balsamic vinegar or rice vinegar lots of cilantro fresh ground pepper kosher salt Roxan "Julianne" wrote in message news:1V5eb.6101$k74.376@lakeread05... Okay, I buy salsa and sometimes love it and sometimes don't. Who's gonna post some salsa recipes? j "roxan" wrote in message ... I like to make my own fresh salsa and put it on veggies, fish and love it on a baked potato. roxan "MH" wrote in message ... "Montgomery Hounchell" wrote in message ... On Sun, 28 Sep 2003 19:29:02 GMT, "MH" wrote: Salsa is my favorite condiment/sauce. It can accompany nearly every type of meat and veggies. Yes.. I love Salsa. and I use it often... I can have it for my baked potatoe.. my salad, my vegetables.. it is low in calories and has a wonderful flavor.. I usually make my own, but I find the store one just as good.. I like to keep the hot sauce out of it, until I go to eat, I sometimes want it spicey... other times not.. Monte Yep! Very lowcal and very high in flavor. Plus, I'm a nut for chiles. Hot, hot, hot!!! : ) I do try to make my own, like tonight. I made grilled ahi tuna with salsa and mixed sauteed veggies (collard greens, broccoli, mushrooms) on the side. Yumm!! And, as you said, sometimes I buy the canned. I like Herdoz brand. Theirs is pretty close to mine. Martha |
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