Browsing this morning, I came across these lines at the end of a recipe for shrimp scampi:
" .... You've just made some great 'scampi' style shrimp. If you've browned or even burned the garlic you have made some great 'Camarones Mojo de Ajo' (Mexican Style Garlic Shrimp) If it's too lemony you've made some great 'Lemon Garlic Shrimp' Like I said 'it's almost impossible to screw up shrimp!!"
I really like the notion that you haven't made a mistake, you just need a new name for your results. Two generations ago my grandmother had some unusually fatty ground pork and inadvertently used too much chicken stock and the resulting Chinese pork and peas dish came out extremely loose and liquid, compared to the norm. Ever since, the family has called it "pea soup."
Has anyone else renamed a dish between the kitchen and the dining room? -aem
Has anyone else renamed a dish between the kitchen and the dining room?
Oh yes. Tuna "flan" was renamed "summer tuna soup" (well, it was a *cold* soup <g>😉. And semi-liquid panna cotta was renamed "vanilla cream" (well, it *did* have *some* vanilla in it, after all!). Oh, and the time I made a pressure-cooked lamb leg, previously marinated in buttermilk. Forgot to put any liquid in the pressure cooker, closed the lid, put it on the fire. 5 minutes after, it started smelling funny, I realized my mistake, opened it, put some broth in, closed it again, and all was well. My father said, tasting it "Ah, it's delicious - a nice gamey taste" ROTFL
I really like the notion that you haven't made a mistake, you just need a new name for your results.
For example, ValuJet was renamed JetBlue.
Heh, I was just reading about that guy, interesting man. Amused me that after he sold some little airline to Southwest, he left them because they had too many rules. Went to Canada and started another airline. Some people just have that spirit.
too lemony you've made some great 'Lemon Garlic Shrimp' Like I said 'it's almost impossible to screw up shrimp!!"
Try overcooking it. Yikes.
Quoted message said:
I really like the notion that you haven't made a mistake, you just need a new name for your results. Two generations ago my grandmother had some unusually fatty ground pork and inadvertently used too much chicken stock and the resulting Chinese pork and peas dish came out extremely loose and liquid, compared to the norm. Ever since, the family has called it "pea soup."
Has anyone else renamed a dish between the kitchen and the dining room?
Some wayward stuffed peppers fell apart, with the addition of chicken broth it morphed into stuffed pepper soup. Pretty darned good, too.
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Browsing this morning, I came across these lines at the end of a recipe for shrimp scampi:
" .... You've just made some great 'scampi' style shrimp. If you've browned or even burned the garlic you have made some great 'Camarones Mojo de Ajo' (Mexican Style Garlic Shrimp) If it's too lemony you've made some great 'Lemon Garlic Shrimp' Like I said 'it's almost impossible to screw up shrimp!!"
I really like the notion that you haven't made a mistake, you just need a new name for your results. Two generations ago my grandmother had some unusually fatty ground pork and inadvertently used too much chicken stock and the resulting Chinese pork and peas dish came out extremely loose and liquid, compared to the norm. Ever since, the family has called it "pea soup."
Has anyone else renamed a dish between the kitchen and the dining room? -aem
I've had a few soups that have turned into stews. I've told my DH that he can tell if it's soup or stew by how I serve it. If he gets a bowl and a spoon, it's soup. If the gets a flat plate and a fork, it's stew.
I really like the notion that you haven't made a mistake, you just need
a new name for your results.
When we were newly married and always broke we invited another couple to dinner, and decided to make that thing where you roll up cheese and ham in veal, egg and breadcrumb and pan fry. Well, we bought the cheese and the ham but when we went to the butcher he had no veal. We had to use what we had already paid for so we bought some sliced turkey breast and substituted that for the veal. It turned out okay and when asked what it was called I said, on the spur of the moment and depending on their probable lack of French, "It's called Pas de Veau". Never did tell them the truth!
Browsing this morning, I came across these lines at the end of a recipe for shrimp scampi:
" .... You've just made some great 'scampi' style shrimp. If you've browned or even burned the garlic you have made some great 'Camarones Mojo de Ajo' (Mexican Style Garlic Shrimp) If it's too lemony you've made some great 'Lemon Garlic Shrimp' Like I said 'it's almost impossible to screw up shrimp!!"
I really like the notion that you haven't made a mistake, you just need a new name for your results. Two generations ago my grandmother had some unusually fatty ground pork and inadvertently used too much chicken stock and the resulting Chinese pork and peas dish came out extremely loose and liquid, compared to the norm. Ever since, the family has called it "pea soup."
Has anyone else renamed a dish between the kitchen and the dining room? -aem
There's a salad my Mom used to make we called Perfume Salad because the green apples, lemons and bananas in it gave it a perfume-y fragrance and taste. I have no idea what the real name for it was...
I really like the notion that you haven't made a mistake, you just need a new name for your results.
For example, ValuJet was renamed JetBlue.
Heh, I was just reading about that guy, interesting man. Amused me that after he sold some little airline to Southwest, he left them because they had too many rules. Went to Canada and started another airline. Some people just have that spirit.
nancy
How funny! Someone suggested I check out Jet Blue to go to a party in California next year. They don't fly out of Memphis, so I'd have to get a flight to DC or NY. Wait! I can't get to DC or NY without first flying into Savannah, Georgia and then into Atlanta before connecting. Then maybe I could connect in Chicago before heading to LAX. Then maybe I could get a flight to San Fran... Oh, I do just love bouncing all over the U.S. and racing to make connections! Maybe I could catch a connection via the main island of Hawaii. Then I could hop a plane to Bangkok because I really would like to see if the key to the house at baan nung, hok siip saam (soy ekamai) still fits.
Has anyone else renamed a dish between the kitchen and the dining room?
When my wife and I first got married, she was not the greatest of cooks. I would sometimes ask what something was, and she would tell me it was, "shut up and eat it." 🙂 -- Zilbandy - Tucson, Arizona USA <[email hidden]> Dead Suburban's Home Page: http://zilbandy.com/suburb/ PGP Public Key: http://zilbandy.com/pgpkey.htm ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How funny! Someone suggested I check out Jet Blue to go to a party in California next year. They don't fly out of Memphis, so I'd have to get a flight to DC or NY. Wait! I can't get to DC or NY without first flying into Savannah, Georgia and then into Atlanta before connecting. Then maybe I could connect in Chicago before heading to LAX. Then maybe I could get a
You don't have to make all your travel arrangements through priceline.com, unless you like travelling through all those airports in the middle of the night.
On Tue, 2 May 2006 18:21:51 -0500, "jmcquown" <[email hidden]> rummaged among random neurons and opined:
<snippage>
Quoted message said:
Then maybe I could connect in Chicago before heading to LAX.
<more snippage>
Jet Blue also flies into Long Beach, which is a very small, unhassled airport.
Terry "Squeaks" Pulliam Burd
If they don't fly out of Memphis International, what's the point? I'd still have to fly to another place and connect at another place then hop off at another place and connect... you get the point, I'm sure.
Has anyone else renamed a dish between the kitchen and the dining room? -aem
I was a terrible cook for most of my life. Once, when I was a teenager, we had visitors and Mum was directing me in the making of hedgehog (a kind of chocolate slice) while she talked to them. She had me heat some butter and add sugar and cocoa, and then she said to add an egg. I looked dubiously at the bubbling mix and asked, "What, now?" She, distracted by the visitors, concurred. I called the resulting mess "Chocolate-fried egg in sweet butter", although we didn't actually eat it. I then made another batch, and this time let it cool before stirring the egg in and continuing with further ingredients 😉
