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#71
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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 |
#72
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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 |
#73
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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 |
#74
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"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 |
#75
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"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 |
#76
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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 :-) |
#77
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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 :-) |
#78
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"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. |
#79
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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 |
#80
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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. |
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