The couple tablespoons on a reuben is about
all I can take, not too often at that. Of
course, I have no discernible German heritage.

I'll generally have not much more than that at any one time. OTOH, red cabbage I can usually eat more of, depending on the recipe.

For me, the race, color, or creed of the cabbage
doesn't make a difference.

It's as if the airlines were trying to scare me
off by the catering - anything that can be
trusted to make me queasy or flatulent, that'll be
sure to find its way onto my tray.

Maybe you're just more aware of such foods now.

It's not new - I made my first complaint to the
UA management on the subject over 20 years ago.

It's more the other way around - alcohol is an
alternative to the drinks. Even with the added
incentive of the lack of civility and comfort in
air travel, back in coach I doubt more than 10 or
15% of the adult passengers partake of adult
beverages. On flights that offer it for free, the
shuttles and the internationals, that rate might
double, but drinkers remain in the minority.

Either way, people like to have something to drink--and I've read
"experts" that say flying is dehydrating and you do need to drink
something. Your choice as to what it is; I usually go for bottled water, sometimes diet Coke. Used to ask for fruit juice a lot more but now I
don't as they're higher in sugar.

Other "experts" say that caffeine dehydrates
just as much. For me, makes no difference, as
dehydration is not high on my list of
concerns while flying, being far below the
danger of fluid-soaked tissues.

Until the '90s, when some crazy installed weather
stations in the remotest nooks and crannies of
Germany (this was a private project), there had
not ever been a temperature recorded in Europe that
came close to those in New Hampshire. It supposedly
has something to do with the wind currents,
especially that Alberta clipper they talk about.

Not surpising; I can remember some very cold temps in the Catskills.

New Hampshire beats New York cold!

I've seen military on the slopes up there, but
I've not been in 20 years or more. Presumably the
requirements for winter school don't change that
much, though.

No, but training sites can be closed and others opened up.

There never was to my knowledge an actual camp there.
They truck them up from elsewhere and just have the
run of the White Mountain National Forest, which is
a multiuse property to begin with.

There are plenty of so-named places, and probably
an equal number whose names were changed at one
time or another. Was Waterloo, Kitchener's
neighbor, always called that (question for Weller)?

Don't know but there's a Waterloo, NY in the Finger Lakes region.

And in Iowa. I've not been to any place by
that name in any state that I can recall.

Garbage seems to be a preoccupation among you
upstate New Yorkers.

I don't consider myself one any more, haven't for years. But, I can understand the concern of NYC trying to ship all of trash outside of the city. After 9/11 my brother had to supervise the re-opening of a
landfill on LI that had been closed in May--had to make sure stuff got disposed of properly. I think he supervised its initial closing, IIRC.

A tough but necessary job.

That place Tahou's in Rochester names the
region's most famous dish that, as I recall.

Whatever's available, canned or fresh.

For myself, I strongly prefer good-quality
canned to what's generally available as
so-called fresh.

Home grown fresh? We've grown our own tomatoes at various times, usually
Roma type.

When I have a good-tasting tomato from any
source it's a red-letter day. My experience
is not so discouraging as Other Ruth's,
however.

Eggplant and Beef Rollatini with Tomato Sauce

Hmmmmmm, have to think about it when eggplant comes in season this summer.

You might actually think of adding Parmesan
(or, ugh, Romano) to that recipe, which was
designed with Kashrut in mind.

I like both of those cheeses, so just might.

The difference in flavors is so pronounced,
though. One smells like feet, the other like
sheep, puke, and feet.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Pickled Red Cabbage
Categories: Relishes, Pickles, Spicy
Servings: 1

1 Red cabbage (2 lb)
3 tb Pickling salt
2 tb Pickling Spice
5 c Distilled malt vinegar
2 ts Caraway seeds

Cut cabbage in fourths and discard center stalk. Shred cabbage finely.
Layer in a colander with salt and let stand overnight.

Put Pickling Spice and vineagr into a saucepan. Bring to a boil and boil
3
minutes. Remove from heat and cool. When cool, strain and reserve liquid.
Meanwhile, wash 4 pint jars in hot soapy water; rinse. Keep hot until
needed. Prepare lids as manufacturer directs.

Rinse cabbage well under cold running water. Drain thoroughly and mix
with
caraway seeds. Pack cabbage into hot jars. Pour cold spiced vinegar over
cabbage to cover completely. Wipe rims of jars with a clean damp cloth.
Attach lids and place in canner. Process 10 minutes in a boiling-water
bath. Store in a cool dry dark place at least 5 days before serving.

Makes about 4 pint jars.

NOTE: Use cabbage within 2 months; if left longer cabbage loses its
crispness. Garnish with an Italian parsley sprig, if desired, and serve
as
an accompaniment to cold meats and poultry.

Source unknown

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

The couple tablespoons on a reuben is about
all I can take, not too often at that. Of
course, I have no discernible German heritage.

I'll generally have not much more than that at any one time. OTOH,

red > cabbage I can usually eat more of, depending on the recipe.

For me, the race, color, or creed of the cabbage
doesn't make a difference.

They're all equal opportunity offenders?

It's as if the airlines were trying to scare me
off by the catering - anything that can be
trusted to make me queasy or flatulent, that'll be
sure to find its way onto my tray.

Maybe you're just more aware of such foods now.

It's not new - I made my first complaint to the
UA management on the subject over 20 years ago.

Which, sounds like, they ignored.

It's more the other way around - alcohol is an
alternative to the drinks. Even with the added
incentive of the lack of civility and comfort in
air travel, back in coach I doubt more than 10 or
15% of the adult passengers partake of adult
beverages. On flights that offer it for free, the
shuttles and the internationals, that rate might
double, but drinkers remain in the minority.

Either way, people like to have something to drink--and I've read "experts" that say flying is dehydrating and you do need to drink something. Your choice as to what it is; I usually go for bottled

water, > sometimes diet Coke. Used to ask for fruit juice a lot more
but now I > don't as they're higher in sugar.

Other "experts" say that caffeine dehydrates
just as much. For me, makes no difference, as
dehydration is not high on my list of
concerns while flying, being far below the
danger of fluid-soaked tissues.

Unless we're flying for many hours and I'm dehydrated before boarding,
I'm not concerned that I'll dehydrate that much during a flight. If the
flight is several hours, I'll make sure I drink about a bottle of water
plus maybe a couple of glasses of whatever is offered. Over about 6
hours flight and I'll drink more, shorter flight and I'll drink less.
Even on the less than 1 hour flights to/from Kauai/Oahu they served
drinks and snacks.

not ever been a temperature recorded in Europe that
came close to those in New Hampshire. It supposedly
has something to do with the wind currents,
especially that Alberta clipper they talk about.

Not surpising; I can remember some very cold temps in the Catskills.

New Hampshire beats New York cold!

Depends on where in NH/NY.

I've seen military on the slopes up there, but
I've not been in 20 years or more. Presumably the
requirements for winter school don't change that
much, though.

No, but training sites can be closed and others opened up.

There never was to my knowledge an actual camp there.
They truck them up from elsewhere and just have the
run of the White Mountain National Forest, which is
a multiuse property to begin with.

Probably some sort of boundaries set for training tho.

There are plenty of so-named places, and probably
an equal number whose names were changed at one
time or another. Was Waterloo, Kitchener's
neighbor, always called that (question for Weller)?

Don't know but there's a Waterloo, NY in the Finger Lakes region.

And in Iowa. I've not been to any place by
that name in any state that I can recall.

I think I've been in the NY one a time or two.

Garbage seems to be a preoccupation among you
upstate New Yorkers.

I don't consider myself one any more, haven't for years. But, I can understand the concern of NYC trying to ship all of trash outside of

the > city. After 9/11 my brother had to supervise the re-opening of a

landfill on LI that had been closed in May--had to make sure stuff

got > disposed of properly. I think he supervised its initial closing, IIRC.

A tough but necessary job.

Yes, he's retired from that now.

That place Tahou's in Rochester names the
region's most famous dish that, as I recall.

Whatever's available, canned or fresh.

For myself, I strongly prefer good-quality
canned to what's generally available as
so-called fresh.

Home grown fresh? We've grown our own tomatoes at various times,

usually > Roma type.

When I have a good-tasting tomato from any
source it's a red-letter day. My experience
is not so discouraging as Other Ruth's,
however.

That's why we like the local farmer's market.

Eggplant and Beef Rollatini with Tomato Sauce

Hmmmmmm, have to think about it when eggplant comes in season

this > ML> > summer.

You might actually think of adding Parmesan
(or, ugh, Romano) to that recipe, which was
designed with Kashrut in mind.

I like both of those cheeses, so just might.

The difference in flavors is so pronounced,
though. One smells like feet, the other like
sheep, puke, and feet.

Smell may be a bit off putting but the taste makes up for it. YMMV.

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


... Get shopping while the gettin' is good!!!

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

On 04-14-18 17:20, Ruth Haffly <=-
spoke to Michael Loo about 588 lingua <=-

Unless we're flying for many hours and I'm dehydrated before boarding,
I'm not concerned that I'll dehydrate that much during a flight. If
the flight is several hours, I'll make sure I drink about a bottle of water plus maybe a couple of glasses of whatever is offered. Over about
6 hours flight and I'll drink more, shorter flight and I'll drink less. Even on the less than 1 hour flights to/from Kauai/Oahu they served
drinks and snacks.

Many years ago we had a trip to Hawaii, visiting four islands. The
flights between them were pretty much balistic, i.e. climb up and
approach in a straight arc with no level flight. They were short enough
that we had time only to share a coke between Gail and I.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Garlic Shrimp and Scallops
Categories: Low fat, Main dish, Fish
Yield: 4 servings

1 ts Olive Oil
2 tb Slivered garlic
1/2 ts Crushed red pepper flakes
1/2 lb Lg shrimp, peeled,
-deveined
1/2 lb Bay scallops
1/2 ts Paprika
4 tb Chicken broth
1 ts Fresh Lime Juice
1/2 c Finely chopped fresh,
-italian parsley
Salt And Pepper

Instructions:

In a large heavy skillet, heat the oil over medium heat. Add the
garlic and saute until it begins to brown. Remove the garlic with a
slotted spoon and set aside. Add the pepper flakes to the skillet and
increase the heat to medium high. Add the garlic, shrimp, scallops,
and paprika. Saute for 1-2 minutes, stirring constantly. Add the
chicken broth and cook for 1 minute. Remove the shrimp and scallops
with a slotted spoon, place on a platter; set aside and keep warm.
Add the lime juice, parsley, and salt and pepper to taste to the pan
and just heat through. Pour the sauce over the shrimp and scallops
and serve immediately.

Source/Author: Great Good Food bu Julee Rosso / posted by Carolyn Shaw

Nutrition: per: Serving
Calories: 137 Total Fat (g): 3
Protein (g): 22 Saturated Fat (g):
Sodium (g): Cholesterol (mg): 105
: Carbohyrates (g): 5

From: Bob Shiells Date: 07-01
Gourmet Ä

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:48:07, 16 Apr 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

On 04-14-18 17:20, Ruth Haffly <=-
spoke to Michael Loo about 588 lingua <=-

Unless we're flying for many hours and I'm dehydrated before boarding,
I'm not concerned that I'll dehydrate that much during a flight. If
the flight is several hours, I'll make sure I drink about a bottle of water plus maybe a couple of glasses of whatever is offered. Over about
6 hours flight and I'll drink more, shorter flight and I'll drink less. Even on the less than 1 hour flights to/from Kauai/Oahu they served
drinks and snacks.

Many years ago we had a trip to Hawaii, visiting four islands. The flights between them were pretty much balistic, i.e. climb up and
approach in a straight arc with no level flight. They were short
enough that we had time only to share a coke between Gail and I.

We each had our own drinks--the flight attendants were quite efficient
on that flight. The flight to Maui was probably about the same length so
had efficient attendants there also. They had a bit more time to catch
their breath on the trip to/from the Big Island but we still didn't get anything more than a drink and a small bag of some sort of munchies.

Title: Garlic Shrimp and Scallops
Categories: Low fat, Main dish, Fish
Yield: 4 servings

1 ts Olive Oil
2 tb Slivered garlic
1/2 ts Crushed red pepper flakes
1/2 lb Lg shrimp, peeled,
-deveined
1/2 lb Bay scallops
1/2 ts Paprika
4 tb Chicken broth
1 ts Fresh Lime Juice
1/2 c Finely chopped fresh,
-italian parsley
Salt And Pepper

Personally, I'd leave outt the red pepper and add more garlic. (G)

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


... Multitask: make twice the mistakes in 1/2 the time.

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