Subj : Plan Aheads
To   : Dave Drum
From : Ruth Haffly
Date : Thu Mar 20 2025 12:49:00

Hi Dave,


 RH> If, when I'm prepping it, I think the fresh isn't strong enough, I'll
 RH> either add more cloves or add some granules to the pot. I know they're
 RH> 2 different things but we use "powder" as the generic around here.

 DD> I tend to be pedantic in my recipes. Capitalising all instances of
 DD> Cheddar (which is a proper noun) And correcting the cheese variety
 DD> that is meant by the generic "Swiss" cheese to it's proper name
 DD> (Ementhal), etc.

We tend to be more generic on a lot of things.



 DD> I appreciate the granulated stuff because it is of a known strength
 DD> and therefore gives the same result from use to use. I have had some
 DD> fresh garlic that was *very* pungent and some that was so bland as
 DD> to not really show up in the flavour profile of the dish.

 DD> That was a senior moment. Should have read ahead a 'graph or two - but
 DD> it's still true.


 DD> course, there's always the chef's knife or cleaver (If I've been
 DD> watching "Yan Can Cook".  Bv)=

 RH> I've done that often enough, impressed our girls when they were old
 RH> enough to realise what I was doing.

 DD> I amaze myself whenever I get done choppig if I've not given blood to
 DD> the propject.  Bv)=


OTOH, I very rarely cut myself when slicing/dicing. Guess I just learned
to be extra careful around knives when I was working with less than
ideal ones. My mom had a chef's knife she always kept on an upper shelf
in the pantry, away from us kids. Once I got older and more knife savvy,
I would pull it out and use it. I was using it one time when we were at
my parent's house, mom was in the nursing home by then and dad didn't
cook much for himself so I decided to make a beef stew. Started cutting
up the beef with that knife and Steve asked to take over, so I let him,
figuring I'd do other prep work. Warned him about the knife but a few
minutes later, he cut himself--not seriously but enough to draw a bit of
blood. I went back to cutting up the meat and later that night for
supper, I think both of my brothers had seconds, then thirds of the
stew.


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


.... If you think you are confused now, wait until I explain it!

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

.