On Sun, 29 Jan 2017 17:21:19 -0800 (PST), dsi1 >
wrote:
>On Sunday, January 29, 2017 at 2:47:56 PM UTC-10, koko wrote:
>> On Sun, 29 Jan 2017 08:53:31 -0800 (PST), dsi1 <dsiyahoo.com>
>> wrote:
>>
>> >On Saturday, January 28, 2017 at 6:25:26 PM UTC-10, koko wrote:
>> >> On Sat, 28 Jan 2017 17:52:22 -0800 (PST), dsi1 <dsi1yahoo.com>
>> >> wrote:
>> >>
>> >> >On Saturday, January 28, 2017 at 9:26:58 AM UTC-10, koko wrote:
>> >> >> On Sat, 28 Jan 2017 09:23:24 -0800, "Cheri" >
>> >> >> wrote:
>> >> >>
>> >> >> >"Gary" > wrote in message ...
>> >> >> >> Janet wrote:
>> >> >> >>>
>> >> >> >>> The other day I was making braised red cabbage and couldn't find the
>> >> >> >>> sultanas, so I used chopped fresh dates instead. Good combination.
>> >> >> >>
>> >> >> >> Interesting. I've never used them in a recipe. Just had them plain along
>> >> >> >> with something else. I'm thinking to eat them combined with dry roasted
>> >> >> >> peanuts. Seriously, it's been so many years, I forget the companion to
>> >> >> >> dates that I liked so long ago.
>> >> >> >>
>> >> >> >> Will be fun to try them again after forever.
>> >> >> >
>> >> >> >
>> >> >> >My mom, and just about everyone else back then, stuffed them with some kind
>> >> >> >of nut, almond, cashew, pecan, walnut etc., and then dusted them with
>> >> >> >powdered sugar. I like them stuffed with the nuts, but not so much the
>> >> >> >powdered sugar on them.
>> >> >> >
>> >> >> >Cheri
>> >> >>
>> >> >> This is one of my favorite ways to fix dates.
>> >> >> http://www.kokoscornerblog.com/mycor...re _dish.html
>> >> >> or
>> >> >> http://tinyurl.com/c5kwxux
>> >> >>
>> >> >> They are always well received and was a required dish at our rfc
>> >> >> cookins'
>> >> >>
>> >> >> koko
>> >> >>
>> >> >> --
>> >> >> When you acknowledge, as you must, that there is no perfect food,
>> >> >> only the idea of it, then the real purpose of striving toward perfection
>> >> >> becomes clear; to make people happy, That's what cooking is all about
>> >> >> Thomas Keller: The French Laundry
>> >> >
>> >> >Very interesting dish! Thanks. Here's what I had this for breakfast. The sausages are Filipino longanisa. This is a sweet sausage flavored with vinegar and garlic. Great stuff! Like chorizo, it's probably a good idea to not know what's in it. 
>> >> >
>> >> >https://www.amazon.com/photos/share/...0sNVlDfCE8MJeJ
>> >> >
>> >> >I saw this at the same place at the mall. It made me laugh.
>> >> >
>> >> >https://www.amazon.com/photos/share/...H7LExMNgHF6JT4
>> >>
>> >> Thank you for that, it made me laugh too. I just might have to try
>> >> making something like that. ;-)
>> >>
>> >> koko
>> >>
>> >> --
>> >> When you acknowledge, as you must, that there is no perfect food,
>> >> only the idea of it, then the real purpose of striving toward perfection
>> >> becomes clear; to make people happy, That's what cooking is all about
>> >> Thomas Keller: The French Laundry
>> >
>> >Corned beef hash on top of fried rice topped with eggs - that's a little crazy. The Vienna sausage and Spam take it over the top.
>> >
>> >I picked up some good luck food at the Chinese stand at the mall yesterday. Jin dui and gau. Gau is an important food during the lunar new year. It is a brown steamed mochi cake with sesame seeds topped with a red date. The seeds symbolize fertility which I don't need and the red date is for luck. I picked the cake with the biggest date - we need all the luck we can get! The roast pork is not especially lucky but I always get Chinese roast pork when I see it.
>> >
>> >https://www.amazon.com/photos/share/...502LRwIs4deenp
>>
>> I love corned beef hash with rice and eggs, but using the Vienna
>> sausage and Spam will be new to me, but heck, I'm always up for a
>> challenge. ;-)
>>
>> I'll be hitting up the Asian market tomorrow. My list has been growing
>> but no way was I going to an Asian market before Chinese New Year.
>> Been there, done that, no thank you.
>>
>> koko
>>
>> --
>> When you acknowledge, as you must, that there is no perfect food,
>> only the idea of it, then the real purpose of striving toward perfection
>> becomes clear; to make people happy, That's what cooking is all about
>> Thomas Keller: The French Laundry
>
>If you've never had Vienna sausage before, some caution is warranted. "Enchanting Vienna" will probably not be the first thing that hits you when biting into one of these babies. Come to think of it, you probably won't be finding any associations to be made with sausages either. Spam OTOH, is probably alright since it makes no claims to be anything other than what it is.
>
>
Thank you for the warning. I'm familiar with Vienna sausage and Spam,
neither of which I seek out, but have used at times over the years. I
must say though, I prefer Spam to Vienna sausage. :-)
koko
--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry