Subj : Qwik Serve
To   : Dale Shipp
From : Ruth Haffly
Date : Mon Nov 21 2022 16:15:20

Hi Dale,

 RH> Same here. Our local Pizza Hut downsized into a drive thru during the
 RH> worst of the pandemic, building stood empty for a while. A few months
 RH> ago a Carribean influenced place moved in; we checked them out for
 RH> supper tonight. My picadillo was very good, could have used a bit of
 RH> heat. Steve's chicken & dumplings would have done an Amish grandma
 RH> proud. Both of us had enough leftovers for another meal--I had (white)
 RH> rice and a fruit cup with mine; Steve had fried plantains and black
 RH> beans. We will be making at least one, if not more, return visits to
 RH> that place.

 DS> We went to a Caribbean restaurant a long time ago.  Our opinion is
 DS> about the same as yours -- plentiful good food.  The one we went to
 DS> was quite a drive from our Columbia house or we would have made repeat
 DS> visits.

There was another one in WF when we first moved here, don't know if it's
still going or not. We usually got take out there; it was good, but the
last time we stopped in, everything was rather high carb (in my early
days of diagnosed diabetes) so we went elsewhere. This new place had a
small menu with enough choices that I had no worrys about carbs. I took
my fruit home, as well as about half of the picadillo and rice, had it
for supper last night. (G)

 DD> Depends on your usage. The individual wrapping extends the shelf life
 DD> tremendously. I'm tired of having cheese go mouldy on me. If I'm going
 DD> to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
 DD> Bleu, Stilton, etc.

 RH> Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold
 RH> in them. Of course you need to reseal it after every use but they do
 RH> make resealable (with a hand held unit) bags.

 DS> We use one of those regularly for cheeses and sandwich meats.  The one
 DS> we had sort of gave up the ghost a while back.  It could barely reseal
 DS> one bag before its charge gave out.  The new one we bought claims to
 DS> be able to do sixty bags on a charge.

Ours is plug in so we don't have to worry about keeping a charge. I
picked up an older "Cooks Illustrated" magazine earlier this afternoon,
they suggest keeping cheese wrapped in wax or parchment paper with a
loose over wrap of foil. We've used just the vaccuum bags successfully
before.


 DD> My personal preference in cheese leans toward the strongly flavoured
 DD> and aromatic cheese .... mostly of the blue veined varieties. Got to
 DD> realise that cheese, at its heart, is just rotted milk.   Bv)-

 RH> I'll take them in small amounts; my favorite are a well aged cheddar
 RH> and Jarlsburg swiss.

 DS> Same here.  We also like a "cheese food" spread that has a pretty good
 DS> cheddar flavor.

I'd rather go for just cheese, nuke it a few seconds in the microwave if
I want it soft. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... I hit my CTRL key, but I'm STILL not in control

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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