Steve doesn't seem to be bothered by corn starch. I've used it in various things and not gotten any feed back about a migraine aura.

But > yes, I've noticed that it does act somewhat differently than
flour when > used as a thickener.
Very differently in fact; each has its uses.

Yes, and they're both in my kitchen.

As in most well-stocked facilities where
cross-cultural things are being done.

Rice Bran Muffins
1 c dried or fresh blueberries (opt)

I'd aadd the taste--blueberries or other berries. Interesting that
they're called rice bran muffins, with only half a cup of that
ingredient used. (G)

Bran is seldom the dominant dry
ingredient in regular bran muffiens, too.

My taster being what it is, I use thyme for
most of the basil. Oregano is OK, or is that
Oklahoma?

It's probably OK to use oregano in OK. (G)

Unless they mistook it for pot or something.

that it's the abundance of fresh leaves that
makes a caprese. But then I don't eat caprese.

I'll eat it, but generally not all the basil in a serving.

I'll eat it, but generally not all the cheese
in a serving.

I'll eat all the cheese and tomato.

If made a little ahead, the dish may have
benefited enough from the presence of
the basil.

If they weren't, I'd be fatter.

Unless you decided not to do any more cooking.

"Tonight, Lucullus dines with Lucullus."

Good company.

I hever really got the hang. Mine tend to be
extremely short and fall-apartable. Taste
pretty decent, though.

The best crusts are made from lard, IMO, and best if you can get it from
a recentlu butchered pig. I also use whole wheat pastry flour in mine;
they may not be super flaky but they are tasty.

Yeah, lard is said to make a more tractable
crust, but how often do you encounter a
freshly butchered hog? Speaking of which,
I forget if Stephen had the same aversion
to lard pastry as he used to have to pork?

Maybe so, tho IIRC, my mom used to put a bit of almond extract into

her > cherry pies.
Some do; it does enhance the flavor but puts me
in mind of maraschino cherries.

I know, and I'd probably cut down on the amount of almond extract as I
don't like those cherries in any form.

And then there's the question of ripe sour
cherries or less-than-ripe sweet cherries.

Or an encouraging spouse. Steve's curiosity has gotten us trying a

lot > of new and different things, not only food related. (G)
All the best to the both of you. My opinion
is that that improves one's lot immeasurably.

It's done well for us so far. (G)

See what?

See saw?

She saw seesaws by the scrimshaw?

No seashells by the sea side shore?

---------- Recipe via Meal-Master (tm) v8.01

Title: Chickpeas with Pasta and Zucchini
Categories: Misc.
Yield: 4 servings

1/2 lb Italian Sausage 1 tb Olive Oil
1 ea Onion, large, chopped 1 ts Basil, dried
1/4 ts Fennel Seeds 1 ea Bay Leaf
1 cn Chickpeas, drained 19 oz 1 c Small Shell Pasta
3 ea Zucchini, chunks 1 ea Parsley, fresh, chopped
1 x Salt 1 x Black Pepper, freshly ground

Place sausages in saucepan and cover with water. Bring to a boil and cook
for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan,
heat oil on high heat and cook sausage slices until browned on all sides.
Add onion and garlic; cook until lightly browned, about 2 minutes. Add
tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to
boil,
cover and simmer for 15 minutes. Add chickpeas, pasta shells and
zucchini.
Cover and simmer for 10 - 15 minutes more or until pasta is tender.
Sprinkle with parsley and season with salt and pepper to taste. For a
meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted
by
James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1

M's note: substitute one medium eggplant for the z******,

-----
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Steve doesn't seem to be bothered by corn starch. I've used

it in > ML> > various things and not gotten any feed back about a migraine aura. > ML> But > yes, I've noticed that it does act
somewhat differently than > ML> flour when > used as a thickener.

Very differently in fact; each has its uses.

Yes, and they're both in my kitchen.

As in most well-stocked facilities where
cross-cultural things are being done.

Even my mom had both in her kitchen, and she rarely cooked "cross
culturally'.

Rice Bran Muffins
1 c dried or fresh blueberries (opt)

I'd add the taste--blueberries or other berries. Interesting that they're called rice bran muffins, with only half a cup of that ingredient used. (G)

Bran is seldom the dominant dry
ingredient in regular bran muffiens, too.

True, they wouldn't come together that well if more of it were used. (G)

My taster being what it is, I use thyme for
most of the basil. Oregano is OK, or is that
Oklahoma?

It's probably OK to use oregano in OK. (G)

Unless they mistook it for pot or something.

It's possible, but is it probable?

that it's the abundance of fresh leaves that
makes a caprese. But then I don't eat caprese.

I'll eat it, but generally not all the basil in a serving.

I'll eat it, but generally not all the cheese
in a serving.

I'll eat all the cheese and tomato.

If made a little ahead, the dish may have
benefited enough from the presence of
the basil.

Yes, but don't go overboard with the basil.

If they weren't, I'd be fatter.

Unless you decided not to do any more cooking.

"Tonight, Lucullus dines with Lucullus."

Good company.

I hever really got the hang. Mine tend to be
extremely short and fall-apartable. Taste
pretty decent, though.

The best crusts are made from lard, IMO, and best if you can get it

from > a recentlu butchered pig. I also use whole wheat pastry flour
in mine; > they may not be super flaky but they are tasty.

Yeah, lard is said to make a more tractable
crust, but how often do you encounter a
freshly butchered hog? Speaking of which,
I forget if Stephen had the same aversion
to lard pastry as he used to have to pork?

I didn't use it then, don't use it that often now. Most often I'll use
Spectrum shortening, sometimes butter, in a pie crust.

Maybe so, tho IIRC, my mom used to put a bit of almond

extract into > ML> her > cherry pies.

Some do; it does enhance the flavor but puts me
in mind of maraschino cherries.

I know, and I'd probably cut down on the amount of almond extract as

I > don't like those cherries in any form.

And then there's the question of ripe sour
cherries or less-than-ripe sweet cherries.

Get them at just the right moment. My parents had a cherry tree in the
side yard but very rarely got enough to make a pie--birds usually got to
the cherries first.

Or an encouraging spouse. Steve's curiosity has gotten us

trying a > ML> lot > of new and different things, not only food
related. (G)

All the best to the both of you. My opinion
is that that improves one's lot immeasurably.

It's done well for us so far. (G)

See what?

See saw?

She saw seesaws by the scrimshaw?

No seashells by the sea side shore?

Title: Chickpeas with Pasta and Zucchini
Categories: Misc.
Yield: 4 servings

1/2 lb Italian Sausage 1 tb Olive Oil
1 ea Onion, large, chopped 1 ts Basil, dried
1/4 ts Fennel Seeds 1 ea Bay Leaf
1 cn Chickpeas, drained 19 oz 1 c Small Shell Pasta
3 ea Zucchini, chunks 1 ea Parsley, fresh, chopped 1 x Salt 1 x Black
Pepper, freshly ground

Shell pasta is also good for mac & cheese or pasta fagolie.

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


... OH NO! Not ANOTHER learning experience!

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