On Sat, 20 Aug 2005 07:39:27 -0500, OmManiPadmeOmelet wrote:


> IMHO dried powdered ginger is only good in baked items and I don't care
> much for it that way either. I don't think there is ANY similarity in
> the flavor of fresh vs. dried ginger root.

I've often wondered about the "why" of that.

"OmManiPadmeOmelet" > wrote in message
...
> What's the big deal about Feta Cheese?
>
> I bought some at the greek market the other day because someone on
> Austin.food had raved about it, and I find it rather salty and overly
> rich. Sure not an eating cheese.
>
> What can I cook with it that would be low carb?
>
> That market was a fascinating place. Lots of stuff I was not familiar
> with and they had a heck of an Olive bar. I'm not really up on Greek
> cooking so may have to do some googling...

I thought of you this morning when I took my daughter out for breakfast and
had a delicious spinach-and-feta-cheese omelette .

It is indeed very salty but I like it in small doses, stirred into soups or
on top of salads - and now in omelettes!

--
Sherry
364/310/195
http://lowcarb.owly.net

In article >,
Priscilla Ballou > wrote:

> In article .com>,
> "Ann" > wrote:
>
> > Never heard about mad cow's disease? They're finding the same virus in
> > lamb too you know.
> > >
> > > Huh? You got something against roast lamb?
>
> I didn't know that, and I still don't, but I fail to see why that would
> make me not eat leg of lamb any more than the other made me stop eating
> roast beef.
>
> Priscilla

Ditto here. ;-)

I have not let the mad cow thing scare me away from beef.

What has slowed down my beef consumption was the damned prices. :-P
It's finally getting reasonable again. Just stocked up on top sirloin
for $2.99 and paid just a bit less for 96/4 ground beef.

I've been trying to eat more beef lately to bring my iron sat.% level
up. I'm not anemic, (yet) but my blood chemistries are showing a need
for more iron. My doctor told me to supplement, but I'd rather get Iron
from my food since it's not difficult.....

I'll run another level the end of this month and see if it's been enough.
If not, I'll just make myself start eating liver again. :-P

Any good recipes to disguise that stuff? I really, really am not overly
fond of beef liver.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"MareCat" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "jmcquown" > wrote:
> >
> >> OmManiPadmeOmelet wrote:
> >> > What's the big deal about Feta Cheese?
> >> >
> >> > I bought some at the greek market the other day because someone on
> >> > Austin.food had raved about it, and I find it rather salty and
> >> > overly
> >> > rich. Sure not an eating cheese.
> >> >
> >> > What can I cook with it that would be low carb?
> >> >
> >> I like it in omelets. I'm pretty sure you can find crustless quiche
> >> recipes
> >> for low-carbers (I think Damsel mentioned them to me). In case of
> >> quiche, I
> >> like it with the spinach variety
> >>
> >> Jill
> >
> > I'd do a frittata rather than a quiche to eliminate the crust, but
> > that's another excellent idea, thank you!
>
> I whip up a cup of milk (usually skim) with three eggs and then add a
> cup or so of cheese (I mix a couple tablespoons of flour in with the
> cheese before adding it, but you could omit that) and any combination of
> meats and veggies I have on-hand that might go well (spinach and feta is
> one of my favorites for this; another is mozzarella, parmesan, fontina,
> chopped tomatoes, pepperoni, and Italian spices). Pour into a pie dish
> that's been sprayed with cooking spray and bake at 350 for 45-50
> minutes. (This recipe, when doubled, fits nicely into a 9x13x2 dish.)
>
> Mary
>
>

Damn that sounds good. :-)
Spinach, fresh or canned? Or does it really matter?
I can get "no salt added" canned spinach.
I don't really care for frozen spinach.

I'll bet it'd go well with crab meat! Whole dungeness crab has been an
excellent price ($4.99/lb.) lately at Wal-mart! I can clean and shell
out a crab in about 1/2 hour and IMHO it's worth the effort.

For crab, I'd go _very_ light on the spicing. Too delicate of a flavor.
Maybe just a little salt free lemon pepper and a hint of garlic, and a
pinch of ground white pepper for a bit of heat.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Sherry" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > What's the big deal about Feta Cheese?
> >
> > I bought some at the greek market the other day because someone on
> > Austin.food had raved about it, and I find it rather salty and overly
> > rich. Sure not an eating cheese.
> >
> > What can I cook with it that would be low carb?
> >
> > That market was a fascinating place. Lots of stuff I was not familiar
> > with and they had a heck of an Olive bar. I'm not really up on Greek
> > cooking so may have to do some googling...
>
> I thought of you this morning when I took my daughter out for breakfast and
> had a delicious spinach-and-feta-cheese omelette .
>
> It is indeed very salty but I like it in small doses, stirred into soups or
> on top of salads - and now in omelettes!

:-)
Sounds like a very pleasant morning!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Dusty Bleher" > wrote:

> "Priscilla Ballou" > wrote in message
> ...
> ...
> > When I have leftover roast lamb, I'll warm it up and warm up a flour
> > tortilla (I use whole wheat, but you could use low-carb), and wrap the
> > tortilla around chunks of lamb, feta, and maybe some herbs like fresh
> > parsley. YUM!
> Mmmmm! Sounds absolutely yummy, Priscilla. I think I'm gonna wonder on
> down to the market and take my chances with "mad lamb disease"...(:-o)!
>
> Thanks for a neat tip!
>
>
> DustyB
> San Jose
> ...
>
>

On the rare occasion that we go out to eat, I prefer to go to "outback"
and order their rack of lamb...... OH my gods! It's pure heaven! They
have taken it off the menu at the local one due to lack of avaiablity,
but they still get it in and if it's there, the chef will make it for
you.

Outback will also let you substitute extra green veggies for the
potatoes with no hassle. :-)

Just try to resist that damned delicious brown bread...... I just ask
them NOT to bring it to the table.

Lamb is very, very good.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

When my kids were little I used to make "scrambled liver". I used flour in
it but you could substitute or even go without. Cut liver into bite size
pieces (dredge in flour), chop up some celery and onions. Cook all at high
heat in fry pan in oil of choice till liver is sealed on outside. Pour in
some beef broth to make a gravy. If you omit the flour you would probably
want to add some guar or similar gum at this point. Especally good with
lamb liver which is very mild but which I haven't seen for a long time
though a butcher shop might have it or get it for you.

In ,
OmManiPadmeOmelet > stated
| It's finally getting reasonable again. Just stocked up on top sirloin
| for $2.99 and paid just a bit less for 96/4 ground beef.
|
| I've been trying to eat more beef lately to bring my iron sat.% level
| up. I'm not anemic, (yet) but my blood chemistries are showing a need
| for more iron. My doctor told me to supplement, but I'd rather get
| Iron from my food since it's not difficult.....
|
| I'll run another level the end of this month and see if it's been
| enough. If not, I'll just make myself start eating liver again. :-P
|
| Any good recipes to disguise that stuff? I really, really am not
| overly fond of beef liver.

In article >,
sf > wrote:

> On Sat, 20 Aug 2005 07:39:27 -0500, OmManiPadmeOmelet wrote:
>
>
> > IMHO dried powdered ginger is only good in baked items and I don't care
> > much for it that way either. I don't think there is ANY similarity in
> > the flavor of fresh vs. dried ginger root.
>
> I've often wondered about the "why" of that.

I'm not really sure... :-)

But with a few exceptions, fresh herbs just don't taste the same as
dried. Might have to do with loss of essential oils. Rosemary and sage
are the only two that don't seem to change much with drying, but I do
prefer to use fresh since I have it growing. Basil is another that
REALLY seems to change with drying. Tarragon too, and even thyme to a
certain extent.

I'll bet Pastorio can answer this one if he's reading this thread?
He's pretty good on the science of cooking.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"FOB" > wrote:

> When my kids were little I used to make "scrambled liver". I used flour in
> it but you could substitute or even go without. Cut liver into bite size
> pieces (dredge in flour), chop up some celery and onions. Cook all at high
> heat in fry pan in oil of choice till liver is sealed on outside. Pour in
> some beef broth to make a gravy. If you omit the flour you would probably
> want to add some guar or similar gum at this point. Especally good with
> lamb liver which is very mild but which I haven't seen for a long time
> though a butcher shop might have it or get it for you.

Thanks.
I could use unsweetened soy protein powder in place of the flour. It
actually works pretty well for stuff like this if you don't go too heavy
on it.

My favorite liver is rabbit liver but where am I going to get that? ;-)
Fresh deer liver is also excellent. Overall, fresh liver beats fresh
frozen hands down.

I've never had lamb liver! I've never even seen it for sale?

Fresh emu liver is also very good. When I have gotten them in the past,
I prefer to cook them within 24 hours of removing them from the bird.....

I s'pose if I could get really FRESH beef liver, it might be better!

Thanks for the above recipe! I'm going to have to try that. I keep
canned beef broth on hand.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
....
>> > When I have leftover roast lamb, I'll warm it up and warm up a flour
>> > tortilla (I use whole wheat, but you could use low-carb), and wrap the
>> > tortilla around chunks of lamb, feta, and maybe some herbs like fresh
>> > parsley. YUM!
>> Mmmmm! Sounds absolutely yummy, Priscilla. I think I'm gonna wonder on
>> down to the market and take my chances with "mad lamb disease"...(:-o)!
....
> On the rare occasion that we go out to eat, I prefer to go to "outback"
> and order their rack of lamb...... OH my gods! It's pure heaven! They
....
> Outback will also let you substitute extra green veggies for the
> potatoes with no hassle. :-)
BTDT! And you're right, it's often not listed; but wonderful just the same.
One of my more appreciated places as well.

....
> Lamb is very, very good.
I just got back from the market with some fresh lamb. I started some
sourdough culture before I left, and now it's slice and get the lamb
marinating. Tonight when my honey comes home, I'll throw down a couple of
fresh SD Pita's, and while they're baking the lamb will be sizzling. Looks
like it's gonna be yoghurt drizzled, pita wrapped, lamb souvlakis tonight!
Thanks for the nudge, Priscilla.


Later all while I wipe up this puddle of drool,
Dusty

I love a little feta crumbled over a salad, it is also good sprinkled on
some cooked spinach

In article >,
"Dusty Bleher" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> ...
> >> > When I have leftover roast lamb, I'll warm it up and warm up a flour
> >> > tortilla (I use whole wheat, but you could use low-carb), and wrap the
> >> > tortilla around chunks of lamb, feta, and maybe some herbs like fresh
> >> > parsley. YUM!
> >> Mmmmm! Sounds absolutely yummy, Priscilla. I think I'm gonna wonder on
> >> down to the market and take my chances with "mad lamb disease"...(:-o)!
> ...
> > On the rare occasion that we go out to eat, I prefer to go to "outback"
> > and order their rack of lamb...... OH my gods! It's pure heaven! They
> ...
> > Outback will also let you substitute extra green veggies for the
> > potatoes with no hassle. :-)
>
> BTDT! And you're right, it's often not listed; but wonderful just the same.
> One of my more appreciated places as well.

Even if it's not listed on the menu, you can request it on the off
chance that it's available at the moment. From what I've read and from
what the chef told me at our local one, it's extremely popular! He
explained that they are having a supply problem.

Odd, in England and Australia, sheep/lamb is common. Here, it's rare
and expensive as he**! And I know there are plenty of sheep in the US!

>
> ...
> > Lamb is very, very good.
>
> I just got back from the market with some fresh lamb. I started some
> sourdough culture before I left, and now it's slice and get the lamb
> marinating. Tonight when my honey comes home, I'll throw down a couple of
> fresh SD Pita's, and while they're baking the lamb will be sizzling. Looks
> like it's gonna be yoghurt drizzled, pita wrapped, lamb souvlakis tonight!
>
> > Thanks for the nudge, Priscilla.
>
>
> Later all while I wipe up this puddle of drool,
> Dusty

Indeed... What time's dinner? <lol>

>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Crystal" > wrote:

> I love a little feta crumbled over a salad, it is also good sprinkled on
> some cooked spinach
>
>
>

So far, the consensus is that it goes very well with spinach. ;-)

I'll be experimenting.

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Ooooooooooooooooh,
You had to mention Havarti. I always have to get
1 1/2 pounds of Havarti to a pound of sliced turkey at the
Deli counter.

Just can't make a sandwich without inhaling a few slices
before they hit the rye bread. Some lettuce, onion and
yellow mustard or mayo depending on the day. Double decker
is the minimum! Yum, Yum, Yum.

Bart

Bart D. Hull

Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

Remove -nospam to reply via email.

OmManiPadmeOmelet wrote:
> In article >,
> "Nicky" > wrote:
>
>
>>"OmManiPadmeOmelet" > wrote in message
...
>>
>>>What's the big deal about Feta Cheese?
>>>
>>>I bought some at the greek market the other day because someone on
>>>Austin.food had raved about it, and I find it rather salty and overly
>>>rich. Sure not an eating cheese.
>>
>>This sounds a huge YMMV : ) My youngest and I lurve feta in a couscous or
>>quinoa salad, mixed with spring onions, tomatoes, mint and olives. I will
>>sprinkle it on a salad leaf mixture and roll it up in a low-carb tortilla. I
>>even eat it straight from the packet as a snack : ) I have a load of
>>recipes to cook with it, but it always get eaten before I get that far!
>>
>>Nicky.
>
>
> heh!
> Sounds like me with Havarti.....

In article >,
OmManiPadmeOmelet > wrote:

> What's the big deal about Feta Cheese?
>
> I bought some at the greek market the other day because someone on
> Austin.food had raved about it, and I find it rather salty and overly
> rich. Sure not an eating cheese.
>
> What can I cook with it that would be low carb?
>
> That market was a fascinating place. Lots of stuff I was not familiar
> with and they had a heck of an Olive bar. I'm not really up on Greek
> cooking so may have to do some googling...

You could use it as an ingredient in a Greek salad.

OmManiPadmeOmelet wrote:

> sf > wrote:
>
>>On Sat, 20 Aug 2005 07:39:27 -0500, OmManiPadmeOmelet wrote:
>>
>>> IMHO dried powdered ginger is only good in baked items and I don't care
>>> much for it that way either. I don't think there is ANY similarity in
>>> the flavor of fresh vs. dried ginger root.
>>
>>I've often wondered about the "why" of that.
>
> I'm not really sure... :-)
>
> But with a few exceptions, fresh herbs just don't taste the same as
> dried. Might have to do with loss of essential oils. Rosemary and sage
> are the only two that don't seem to change much with drying, but I do
> prefer to use fresh since I have it growing. Basil is another that
> REALLY seems to change with drying. Tarragon too, and even thyme to a
> certain extent.
>
> I'll bet Pastorio can answer this one if he's reading this thread?
> He's pretty good on the science of cooking.

When herbs are dried, they surrender water, certainly. But they also
surrender other volatiles, both water- and oil-based that are important
components of the fresh flavor. Different compounds in different herbs,
but the net effect is the same. Flavors shift rather radically because
of what's not in there. What's left is the background music to the more
symphonic range of fresh flavors.

But you'd already figured that out...

Pastorio

Well colon cancer, other cancers and/or heart disease are probably more
likely than the mad cow/sheep disease.
Colon problems are almost guaranteed: hemmoroids, fissures, polops,
colon diseases of all varieties and of course ultimately, colon cancer.

All that meat leaves it's mark. But eat up and enjoy!

Ann wrote:
> Never heard about mad cow's disease? They're finding the same virus in
> lamb too you know.
>
>>Huh? You got something against roast lamb?
>>
>>Priscilla
>>--
>>"Inside every older person is a younger person -- wondering what
>>the hell happened." -- Cora Harvey Armstrong
>
>

I missed it. Got a source that comes from a
non-vegan-vegetarian/non-PETA source?


jim

"Ann" > wrote in message
oups.com...
> Well colon cancer, other cancers and/or heart disease are probably more
> likely than the mad cow/sheep disease.
> Colon problems are almost guaranteed: hemmoroids, fissures, polops,
> colon diseases of all varieties and of course ultimately, colon cancer.
>
> All that meat leaves it's mark. But eat up and enjoy!
>
Well guys, let's just close up the newsgroup and go home...Ann says we're
ruining our health so it must be so.

Last one out, don't forget to shut off the lights!


--
Sherry
364/310/195
http://lowcarb.owly.net

Pandora wrote:
> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
>
>>What's the big deal about Feta Cheese?
>>
>>I bought some at the greek market the other day because someone on
>>Austin.food had raved about it, and I find it rather salty and overly
>>rich. Sure not an eating cheese.
>
>
> Feta cheese is very salty. You must immerse it in a cup full of milk for 1
> hour or two.
> When you will taste it will be unsalted and you'll be able to eat it!!!! I
> use to do in this way also with Smoked herrings.
>
> Cheers
> Pandora
>
>>What can I cook with it that would be low carb?
>>
>>That market was a fascinating place. Lots of stuff I was not familiar
>>with and they had a heck of an Olive bar. I'm not really up on Greek
>>cooking so may have to do some googling...
>>
>>TIA!
>>--
>>Om.
>>
>>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>>Nicholson
>
>
>

Not to disagree too strongly, Pandora, but I have had jarred feta which
is much less saltier than some others. You can, if you have the
resources, get a young feta that is exceptionally mild. Here in San
Diego, the Petrou family sometimes carries it at their Farmer's Market
stands.

I've been eating feta since I was 10 years old and was living in Greece.
Like any other food, there are variances in feta.


jim

Faux_Pseudo wrote:
> _.-In rec.food.cooking, OmManiPadmeOmelet wrote the following -._
>
>>I bought some at the greek market the other day because someone on
>>Austin.food had raved about it, and I find it rather salty and overly
>>rich. Sure not an eating cheese.
>>
>>What can I cook with it that would be low carb?
>
>
> http://fauxascii.com/food/Lamb_and_C...esadillas.html
> http://fauxascii.com/food/Goat_Chees...amb_Pizza.html
>

Reminds me of the Cooking for Engineers recipe format.


jim

_.-In rec.food.cooking, JimLane wrote the following -._
> Faux_Pseudo wrote:
>> _.-In rec.food.cooking, OmManiPadmeOmelet wrote the following -._
>>
>>>I bought some at the greek market the other day because someone on
>>>Austin.food had raved about it, and I find it rather salty and overly
>>>rich. Sure not an eating cheese.
>>>
>>>What can I cook with it that would be low carb?
>>
>>
>> http://fauxascii.com/food/Lamb_and_C...esadillas.html
>> http://fauxascii.com/food/Goat_Chees...amb_Pizza.html
>>
>
> Reminds me of the Cooking for Engineers recipe format.

It is the formate I use for my palm PDA. Just enough info per line to
glance at while cooking that fits comfortably on a 2x3 screen.
Accomplish the step and move to the next one. I do agree it is more
procedural than most recopies. Sometimes I have to fight the urge to
put a loop in there

until [[ "$PASTA" == "al dente" ]] ; do boil ; done



--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

In article >,
"Bart D. Hull" > wrote:

> Ooooooooooooooooh,
> You had to mention Havarti. I always have to get
> 1 1/2 pounds of Havarti to a pound of sliced turkey at the
> Deli counter.
>
> Just can't make a sandwich without inhaling a few slices
> before they hit the rye bread. Some lettuce, onion and
> yellow mustard or mayo depending on the day. Double decker
> is the minimum! Yum, Yum, Yum.
>
> Bart
>
> Bart D. Hull
>
> Tempe, Arizona
>

It's even better grilled....... ;-)
Try it with pita sometime.
Fewer carbs and pita's grill up crispy.

I've made Havarti Cheese Balls for Christmas!
They always get eaten before anything else does.

Cheese balls are SO easy to make and make
great Christmas gifts!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"Ann" > wrote:

> Well colon cancer, other cancers and/or heart disease are probably more
> likely than the mad cow/sheep disease.
> Colon problems are almost guaranteed: hemmoroids, fissures, polops,
> colon diseases of all varieties and of course ultimately, colon cancer.
>
> All that meat leaves it's mark. But eat up and enjoy!
>

One can still consume meat and eat a high fiber diet. ;-)

I've known vegetarians that died of colon cancer.

All those pesticides leave their mark too.....

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Sherry" > wrote:

> "Ann" > wrote in message
> oups.com...
> > Well colon cancer, other cancers and/or heart disease are probably more
> > likely than the mad cow/sheep disease.
> > Colon problems are almost guaranteed: hemmoroids, fissures, polops,
> > colon diseases of all varieties and of course ultimately, colon cancer.
> >
> > All that meat leaves it's mark. But eat up and enjoy!
> >
> Well guys, let's just close up the newsgroup and go home...Ann says we're
> ruining our health so it must be so.
>
> Last one out, don't forget to shut off the lights!
>
>
> --
> Sherry

<snicker>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
>
> > sf > wrote:
> >
> >>On Sat, 20 Aug 2005 07:39:27 -0500, OmManiPadmeOmelet wrote:
> >>
> >>> IMHO dried powdered ginger is only good in baked items and I don't care
> >>> much for it that way either. I don't think there is ANY similarity in
> >>> the flavor of fresh vs. dried ginger root.
> >>
> >>I've often wondered about the "why" of that.
> >
> > I'm not really sure... :-)
> >
> > But with a few exceptions, fresh herbs just don't taste the same as
> > dried. Might have to do with loss of essential oils. Rosemary and sage
> > are the only two that don't seem to change much with drying, but I do
> > prefer to use fresh since I have it growing. Basil is another that
> > REALLY seems to change with drying. Tarragon too, and even thyme to a
> > certain extent.
> >
> > I'll bet Pastorio can answer this one if he's reading this thread?
> > He's pretty good on the science of cooking.
>
> When herbs are dried, they surrender water, certainly. But they also
> surrender other volatiles, both water- and oil-based that are important
> components of the fresh flavor. Different compounds in different herbs,
> but the net effect is the same. Flavors shift rather radically because
> of what's not in there. What's left is the background music to the more
> symphonic range of fresh flavors.
>
> But you'd already figured that out...
>
> Pastorio

Cheers! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
OmManiPadmeOmelet > wrote:

> I'll run another level the end of this month and see if it's been enough.
> If not, I'll just make myself start eating liver again. :-P
>
> Any good recipes to disguise that stuff? I really, really am not overly
> fond of beef liver.

How about lamb liver?

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

In article >,
"FOB" > wrote:

> Especally good with
> lamb liver which is very mild but which I haven't seen for a long time
> though a butcher shop might have it or get it for you.

I get it at Whole Foods.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

In article >,
"Dusty Bleher" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...

> > Lamb is very, very good.
> I just got back from the market with some fresh lamb. I started some
> sourdough culture before I left, and now it's slice and get the lamb
> marinating. Tonight when my honey comes home, I'll throw down a couple of
> fresh SD Pita's, and while they're baking the lamb will be sizzling. Looks
> like it's gonna be yoghurt drizzled, pita wrapped, lamb souvlakis tonight!
> Thanks for the nudge, Priscilla.

OK. I'm headed down to the basement where the chest freezer is to haul
out a little boneless half leg. My mouth is watering.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

sf wrote:
> On Sat, 20 Aug 2005 07:39:27 -0500, OmManiPadmeOmelet wrote:
>
>
> > IMHO dried powdered ginger is only good in baked items and I don't care
> > much for it that way either. I don't think there is ANY similarity in
> > the flavor of fresh vs. dried ginger root.
>
> I've often wondered about the "why" of that.

What's to wonder... dehydrating significantly
*concentrates/intensifies* flavor... a raisin tastes different from a
grape, yes? And in most cases, due to cell damage, it's not possible
to fully rehydrate (so dehy ingredients will impart flavor different
from fresh). If you think about it most all foods are far more potent
in their dehydrated state... ginger too if it weren't powdered and old,
with spices (ginger is a spice, not an herb) it's the grinding that
releases the essential oils, which is why freshly ground peppercorns
are so much more flavorful than pre-ground. Penzeys sells whole dehy
ginger root... you can grind it yourself... most of what you buy in the
stupidmarket is already ancient when you bring it home, and then it
sits on your shelf, often for years...WTF do you expect? If you grind
some of Penzeys whole ginger root, make a paste, let is set a bit and
taste, it'll make the top of your skull feel like it's slammed up
against the ceiling, like Chinese mustard and horseradish, individually
and together, only moreso. Fresh ginger root is also more
traditionaslly used in cooking, dried ginger root in baking... you're
probably not used to gingerbread men with fresh roots. hehe

Now you have one less thing to wonder.

Sheldon

In article >,
Priscilla Ballou > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > I'll run another level the end of this month and see if it's been enough.
> > If not, I'll just make myself start eating liver again. :-P
> >
> > Any good recipes to disguise that stuff? I really, really am not overly
> > fond of beef liver.
>
> How about lamb liver?
>
> Priscilla

I've never seen it for sale......
Around here anyway!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Priscilla Ballou > wrote:

> In article >,
> "FOB" > wrote:
>
> > Especally good with
> > lamb liver which is very mild but which I haven't seen for a long time
> > though a butcher shop might have it or get it for you.
>
> I get it at Whole Foods.
>
> Priscilla

There is a whole foods in Austin. :-)
I'll check that then, thanks!
If it's not as strongly flavored as beef,
I could probably eat that once per week
especially now that I have the new grill!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Priscilla Ballou > wrote:

> In article >,
> "Dusty Bleher" > wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
>
> > > Lamb is very, very good.
> > I just got back from the market with some fresh lamb. I started some
> > sourdough culture before I left, and now it's slice and get the lamb
> > marinating. Tonight when my honey comes home, I'll throw down a couple of
> > fresh SD Pita's, and while they're baking the lamb will be sizzling. Looks
> > like it's gonna be yoghurt drizzled, pita wrapped, lamb souvlakis tonight!
> > Thanks for the nudge, Priscilla.
>
> OK. I'm headed down to the basement where the chest freezer is to haul
> out a little boneless half leg. My mouth is watering.
>
> Priscilla

I'm going to have to check Central Market or Whole Foods
and see if they have affordable lamb. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"Sheldon" > wrote:

> sf wrote:
> > On Sat, 20 Aug 2005 07:39:27 -0500, OmManiPadmeOmelet wrote:
> >
> >
> > > IMHO dried powdered ginger is only good in baked items and I don't care
> > > much for it that way either. I don't think there is ANY similarity in
> > > the flavor of fresh vs. dried ginger root.
> >
> > I've often wondered about the "why" of that.
>
> What's to wonder... dehydrating significantly
> *concentrates/intensifies* flavor... a raisin tastes different from a
> grape, yes? And in most cases, due to cell damage, it's not possible
> to fully rehydrate (so dehy ingredients will impart flavor different
> from fresh). If you think about it most all foods are far more potent
> in their dehydrated state... ginger too if it weren't powdered and old,
> with spices (ginger is a spice, not an herb) it's the grinding that
> releases the essential oils, which is why freshly ground peppercorns
> are so much more flavorful than pre-ground. Penzeys sells whole dehy
> ginger root... you can grind it yourself... most of what you buy in the
> stupidmarket is already ancient when you bring it home, and then it
> sits on your shelf, often for years...WTF do you expect? If you grind
> some of Penzeys whole ginger root, make a paste, let is set a bit and
> taste, it'll make the top of your skull feel like it's slammed up
> against the ceiling, like Chinese mustard and horseradish, individually
> and together, only moreso. Fresh ginger root is also more
> traditionaslly used in cooking, dried ginger root in baking... you're
> probably not used to gingerbread men with fresh roots. hehe
>
> Now you have one less thing to wonder.
>
> Sheldon
>

I've never seen a recipe for gingerbread using fresh ginger!
It sounds fabulous!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Priscilla Ballou" > wrote in message
...
....
>> Thanks for the nudge, Priscilla.
>
> OK. I'm headed down to the basement where the chest freezer is to haul
> out a little boneless half leg. My mouth is watering.
Last night's dinner was wonderful! I too had a half-leg. But I had to bone
mine.

At any rate, we liked the recipe so much that I'm gonna clean it up, write
it up, and post it along with my other recipes on our website...probably a
bit later today.

How'd you make out?


DustyB
San Jose

>
> Priscilla
> --
> "Inside every older person is a younger person -- wondering what
> the hell happened." -- Cora Harvey Armstrong

_.-In rec.food.cooking, OmManiPadmeOmelet wrote the following -._
> I'm going to have to check Central Market or Whole Foods
> and see if they have affordable lamb. ;-)

Most affordable lamb I ever found, was a 2 1/2 pound butterfly cut of
lamb for $0.02 per pound. No I am not joking. I was at a Farm
Fresh in VA and looking to see which package had the right amount of
lamb in it for my needs I noticed that this one that looked just like
all the rest had been completly miss priced even though it was labled
as the correct product. So for 5 cents I couldn't pass it up since
misspriced products must (by law) be sold for the lowerest of the
competing prices.

It was damn tasty.

--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

In article <fI2Oe.22859$Ie.4278@lakeread03>,
Faux_Pseudo > wrote:

> _.-In rec.food.cooking, OmManiPadmeOmelet wrote the following -._
> > I'm going to have to check Central Market or Whole Foods
> > and see if they have affordable lamb. ;-)
>
> Most affordable lamb I ever found, was a 2 1/2 pound butterfly cut of
> lamb for $0.02 per pound. No I am not joking. I was at a Farm
> Fresh in VA and looking to see which package had the right amount of
> lamb in it for my needs I noticed that this one that looked just like
> all the rest had been completly miss priced even though it was labled
> as the correct product. So for 5 cents I couldn't pass it up since
> misspriced products must (by law) be sold for the lowerest of the
> competing prices.
>
> It was damn tasty.

Even tastier because you got a hell of a deal. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 21 Aug 2005 08:21:23 -0700, Sheldon wrote:

> dehydrating significantly
> *concentrates/intensifies* flavor

To me, dried ginger is completely "different", not simply more
intense.

In article >,
sf > wrote:

> On 21 Aug 2005 08:21:23 -0700, Sheldon wrote:
>
> > dehydrating significantly
> > *concentrates/intensifies* flavor
>
> To me, dried ginger is completely "different", not simply more
> intense.

I agree with that...
It does not even taste like the same flavoring. At all.

Same goes for Basil.

Esters are similar in chemical structure and volatility to alcohols so
evaporate and just dissapear. (learnt that bit of trivia in Organic
Chemistry. ;-) )

Esters are a primary source of flavor/scent in a lot of plants (Botany
101).

Esters and essential oils are not going to be present in dehydrated
herbals.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Dusty Bleher" > wrote:

> "Priscilla Ballou" > wrote in message
> ...
> ...
> >> Thanks for the nudge, Priscilla.
> >
> > OK. I'm headed down to the basement where the chest freezer is to haul
> > out a little boneless half leg. My mouth is watering.
> Last night's dinner was wonderful! I too had a half-leg. But I had to bone
> mine.
>
> At any rate, we liked the recipe so much that I'm gonna clean it up, write
> it up, and post it along with my other recipes on our website...probably a
> bit later today.
>
> How'd you make out?

The lamb is thawing! Yummmmmmmm.......

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong