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Comment by Bertold Brautigan on February 9, 2017 at 3:29pm

Grate up a chunk about twice the size of your thumb and steep it in vodka to make killer martinis with fresh squeezed minneola or satsuma orange juice.

Also good in chicken noodle soup.

Comment by kathy: ky on February 9, 2017 at 12:52pm
Fresh ginger? I finally bought a piece but I'm not sure what to do with it :)
I know it is beneficial for many things but, so far, I've only made a tea. It was OK.
Anyone have any simple suggestions on what I can add it to?
Comment by Randall Smith on February 9, 2017 at 7:22am

My "chop suey" turned out tasty. I couldn't find water chestnuts or sprouts, and thought I'd have to go somewhere else. But amazingly, at the checkout counter, there were chestnuts sitting alone! Wow! No bean sprouts, but I substituted shredded cabbage and broccoli. My "bed" was leftover bulgur wheat. Yum.

Comment by Randall Smith on February 6, 2017 at 7:02am

Pecan pie for you, Daniel, and a rhubarb crisp for me. I'm trying to work through my loaded freezer. Sometimes, it seems bottomless.

Off to Aldi this morning to find ingredients for "chop suey", American style, if there is such a thing. I'm not sure if I've ever made it before.

Comment by Joan Denoo on February 5, 2017 at 9:50pm

Danial, wish we could gather in your new kitchen and eat pecan pie while we figured out a strategy to overcome current events that are so dreadful and develop a pro-active plan for a better future for America. 

Comment by kathy: ky on February 5, 2017 at 9:13pm
He was never allowed to cook again. Lol
Comment by Joan Denoo on February 5, 2017 at 4:46pm

Kathy, I hope your sister took the cooking chores away from her husband until and unless he received some training!

Comment by Joan Denoo on February 5, 2017 at 4:43pm

Spud, everything you put your mind to, you become proficient. Cooking is the same way. With the internet as your guide, you can become a Master Chef in no time. I know you wouldn't be as dumb as those others, even if you were not attentive to details. 

My procedure is the usual one, decide what the protein will be, then build the carbohydrates and fresh fruits and vegetables around that. For example, if you are going to get your protein from beans, what tastes good with beans? 

Rice is a good choice because beans and rice form a complete protein that beans or rice cannot provide when served alone. 

Decide the sauce you want to go with beans and rice. Italian? Mexican? Asian? African? Spanish?  

Next, think of what texture or taste goes well with beans, rice, and the sauce. I enjoy a crisp salad with cucumbers, celery, or something that snaps when I take a bite.

If Italian sauce, a nice lettuce salad is nice.

If Mexican, a Mexican cabbage salad tastes good, especially if I use a vinegar dressing.

If Asian, Asian radish salad tastes and feels good to the tongue.

If African, African Mango and cucumber salad refreshes. 

I guess you can deduce my method of building a menu. Sometimes the combinations don't taste the way you want them to; just experiment with different flavors, textures, mouth feels, and aesthetic appeal.  

Bon Appetit!

The trick is to taste as you go along. 

Comment by kathy: ky on February 5, 2017 at 4:18pm
Carl, gave up
Comment by Idaho Spud on February 5, 2017 at 3:54pm

I've never been a good cook, but not as dumb as those two guys.


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