Quoting Michael Loo to Jim Weller <=-

turkey

I was tempted yesterday by frozen 12-15s at 69c/lb but settled
for chicken breasts for 99c

Those are both most excellent prices. Where were you that day? I was
very happy to pay $1.89 ($1.39 USD) per lb. for turkey when chickens
were $2.99, skin-on, bone-in chick breasts $4.99 and skinless,
boneless breast $6.99.

JW> In Italy, you're not eating Italian food, just food.

ML> in Bologna and asked "what do you people call Bolognese
ML> sauce," and the answer was "sauce."

And yet Denverites will eat Denver omelettes and not just
omelettes.

pesto [...] when making it I used nuts and basil and olive oil
and pepper and omitted the cheese. Now I omit the basil and use
parsley if any green.

Pesto alla Genovese is strictly garlic, pine nuts, salt, basil
leave, Parmigiano-Reggiano and olive oil.

But pestos in general can be made with garlic, salt, any oily nut or
seed, any green flavourful leaves, any hard cheese and just about
any vegetable oil. I often use sunflower seeds in place of pine nuts
as an economy. Also aged Asiago. Last summer when Roslind's flower
pot gardens were thriving I made a nice one with mostly fresh
parsley and just a little mint.

Speaking of Roslind's herbs, when I harvested all that remained of
them just before the first frost and I stripped off the leaves to
dry and store, I stuck all the coarse woody stems of everything into
a quart of vinegar and let them infuse for several weeks. The
resulting flavoured vinegar is yellowy-green in colour and mildly
herbal overall with no single flavour predominating. I used some
today in a coleslaw vinaigrette. We are not fond of mayo based
dressings on cabbage salads.

As well when I bought a whole kilo of garlic last summer, we ate
about a third, let a third sprout and planted it to grow our own
scapes and shoots and pickled the last third in vinegar. We still
have some of that vinegar too. The garlic cloves are very mild
(they're good nibbled on raw as a pickle} and the vinegar pretty
pungent.

--MM

Coleslaw with tarragon garlic vinaigrette

slaw:
3 cups of finely shredded cabbage
1 carrot, peeled and grated
1/4 md onion, peeled, diced
1/4 lg cucumber, skin on, julienned
1/4 c broccoli flowers, finely chopped
2 cl pickled garlic, pressed
dressing:
1 tb herbal vinegar
1 tb garlic vinegar
1 tb dill pickle brine
1 ts lemon juice
5/8 c olive oil
2 tsp dried Russian tarragon or
1 tsp French
1/2 tsp dried basil
S&P

Make the salad and the dressing (shaking to emulsify it).
Pour a portion of the dressing over the salad, the amount being to
taste. Stir to coat everything. Let the salad rest for at least 4
hours refrigerated and overnight is fine. Leftovers remain good for
2 days.

JW

---

Cheers

Jim

... I could maybe tolerate cannibalism if was enough tarragon was involved

___ Blue Wave/QWK v2.20
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)