On Thu, 11 May 2006 23:55:56 -0600, Christine Dabney wrote:

On Thu, 11 May 2006 21:12:34 -0700, sf
wrote:

On Thu, 11 May 2006 21:34:59 -0600, Christine Dabney wrote:

Nodding! However the other recipe sounds like something I'd try *IF*
someone else made it for me first. Chris D.... do I see a volunteer?

)

Why are you looking at me?

Giving Chris her best puppy dog look (big, soft, pleading eyes)...
Plueeeeeze? You know you like to experiment in the kitchen.



I missed the first part of this thread.. I don't know what recipe you
are referring to.....

Christine

"Un-Tomato Ketchup"

Ingredients:

1 cup cooked carrots
1/4 cup cooked beets

etc.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Alan, wrote:


I see garlic and onion powders as separate entities from the fresh
versions. I don't use them interchangably. They have different
flavors and add different complexities to dishes. I wonder if anyone
else feels this way about these spices?

-L.
I used to use garlic powder because it was quick and easy. But I
eventually learned that fresh garlic is soooooo much better!

However, I've found tubes of garlic paste (Amore brand) at the store
which are made of ground garlic with enough olive oil to make it into
a paste. The garlic is fresh and very easy to use. I like it!!!!

I occasionally use garlic powder with some butter for garlic bread, and I use it
in a dry rub with salt and pepper for spare ribs. Other than that, I don't have
much use for it and use real garlic instead. I think I had onion powder around
years ago and used it once or twice before pitching it.

In article ,
Alan wrote:

On 11 May 2006 16:37:56 -0700, "-L." wrote:


Bob Terwilliger wrote:

That looks like something I'm willing to try, though I'd use cooked onions
and garlic rather than the powders.

I see garlic and onion powders as separate entities from the fresh
versions. I don't use them interchangably. They have different
flavors and add different complexities to dishes. I wonder if anyone
else feels this way about these spices?

-L.
I used to use garlic powder because it was quick and easy. But I
eventually learned that fresh garlic is soooooo much better!

However, I've found tubes of garlic paste (Amore brand) at the store
which are made of ground garlic with enough olive oil to make it into
a paste. The garlic is fresh and very easy to use. I like it!!!!




Alan Moorman

=========================================

I've started buy pre-peeled cloves and pressing it.
It's a time saver and oh so good.

I agree that fresh is better than powdered.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Dave Smith wrote:

I occasionally use garlic powder with some butter for garlic
bread, and I use it in a dry rub with salt and pepper for spare
ribs. Other than that, I don't have much use for it and use
real garlic instead.

I second the use of garlic powder in a dry rub or wet rub.

Tangentially, there seem to be (at least) two forms of garlic powder
available -- one a fine white powder, the other is made
up of larger yellowish granules. The second variety seems
to be better in a rub.

Steve

"Steve Pope" wrote in message
...
Dave Smith wrote:

I occasionally use garlic powder with some butter for garlic
bread, and I use it in a dry rub with salt and pepper for spare
ribs. Other than that, I don't have much use for it and use
real garlic instead.

I second the use of garlic powder in a dry rub or wet rub.

Tangentially, there seem to be (at least) two forms of garlic powder
available -- one a fine white powder, the other is made
up of larger yellowish granules. The second variety seems
to be better in a rub.

Steve

I agree that there are two -- but I am now using one (a third) that is
'smaller' yellowish granules. I don't know how I got so lucky to find it.
I prefer it over the larger yellowish granules.
Dee Dee

Dave Smith wrote:

I occasionally use garlic powder with some butter for garlic bread, and I
use it
in a dry rub with salt and pepper for spare ribs. Other than that, I don't
have
much use for it and use real garlic instead. I think I had onion powder
around
years ago and used it once or twice before pitching it.


Garlic and onion powders are an indispensable part of Caujun/Southern -
style cooking, they are used in seasoning mixes. For example I am making
fried chicken for dinner tonight, garlic and onion powder will be included
in the flour coating for the chicken...

Garlic and onion powders are not interchangeable with the real deals, e.g.
fresh onion and garlic, but they do have their uses. I make my own "Cajun"
seasoning (cheaper than buying Tony Chachere's or Paul Prudhomme's) and both
powders are an integral part of this seasoning.

--
Best
Greg

Gregory Morrow wrote:
Garlic and onion powders are an indispensable part of Caujun/Southern -
style cooking, they are used in seasoning mixes. For example I am making
fried chicken for dinner tonight, garlic and onion powder will be included
in the flour coating for the chicken...

Garlic and onion powders are not interchangeable with the real deals, e.g.
fresh onion and garlic, but they do have their uses.

I agree. I often use both fresh and powdered (actually granulated)
versions of both in the same dish. The flavors are different.

-L.

sd wrote:
In article . com,
"Dean G." wrote:

Why not have a few more interesting choices ? Edamame, sauted shrooms,
daikon, and asparagus ?

The curious thing is that many -- if not most -- of the kids in the
St. Paul public-school system are first- or second-generation sons
and daughters of minorities. I've been in the Hmong and Mexican
markets, at least. There are _far_ more interesting vegetables being
purchased in those stores than just string beans, corn, tomatoes,
and lettuce. They're not horribly expensive, either. So what are
these kids eating at home that bell peppers are considered exotic?

sd

That was a puzzle to me, too. In this week's program, there was in
particular a high school girl who looked to be of East Indian descent -
couldn't/wouldn't try anything other than the glop they'd been served
all along. She wanted her spaghetti and pizza. It made me wonder what
her parents are cooking at home (or if they're cooking at all).

It was pretty entertaining - the most resistant of the school cooks at
Jamie's "boot camp" for the school cooks seemed to come around at the
end, and he totally won over the teachers. One school cook who used a
cane was the most reluctant and negative one they showed, and I didn't
see anything that said she capitulated.

Next week - he starts working on the 60 schools and 20,000 kids. (I had
the figure wrong in my first post.) Yes, cost is the big thing. He
has a budget of 65 cents per kid per meal.

N.