• 649 savory

    From MICHAEL LOO@1:123/140 to JIM WELLER on Wednesday, April 25, 2018 14:37:54
    jw
    649 savory

    When I lived there, there weren't any shepherds left
    they'd all been run out of the state
    The Navajo took to sheep herding in the 1500s and have some great
    lamb dishes including barbecue, tacos and chili. Of course Texans
    didn't take kindly to Indians either so they all live in New Mexico,
    Arizona and Colorado.

    There are a few; I've never seen any, though.

    olives were an expensive store bought treat and so rationed.
    There's no sauce like deprivation. Did you grow up with green
    or black, canned or salted or pickled, and are they all equally delicious to you?
    We had the standard jarred pimento stuffed green ones. I only
    discovered the canned black ones after I left home. Today I go to
    the deli counter for the good ones: Cerignola, Picoline, Kalamata,
    Royal black, Nicoise and jumbo green ones in brine, in oil, hard
    salted, chile stuffed, garlic stuffed, almond stuffed and so on.

    There are numerous kinds of greater or lesser
    interest. I'm not that interested, much less now
    that I have to be really careful with my sodium.

    But I still buy the cheap, nasty canned and jarred ones too. It's
    like Cheez Whiz or peanut butter ... some childhood foods have
    nostalgia value and still taste good.

    I'm perhaps lucky in that there were pretty
    few awful things in my culinary childhood.

    one of my all time favourite Belushi skits was the
    one about the Greek Dinner.
    Not sure I'm familiar.
    It's worth a look ...
    http://www.veoh.com/watch/v16038377qEdkrym4

    Kind of amusing, I think. There are places where
    the customer is not always right, and some of the
    audience laughter was probably hollow.

    Mrs. Renoir's chicken
    categories: Frenchish, main, poultry
    servings: 4

    3 1/2 lb chicken, cut up
    1/2 c olive oil
    2 tb shallots, minced
    2 tb onions or scallions, finely chopped
    2 chopped pickled tomatoes
    2 bay leaves
    parsley
    thyme
    salt
    pepper
    3/4 c hot water
    1/2 lb fresh mushrooms
    12 black olives
    1/2 c red wine

    Brown chicken in oil. Add shallots, onion, tomatoes,
    parsley, bay leaves, thyme, salt and pepper and
    water. Cover and simmer 30 min. Add mushrooms,
    olives, and wine. Simmer until tender.

    cooks.com
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