response 237 of 494:

Oct 14 16:07 UTC 2002

You can also get fresh ginger at Chinese or Indian food stores.

response 239 of 494:

Dec 16 04:22 UTC 2002

I would die from that concentration!  

response 241 of 494:

Dec 16 17:40 UTC 2002

I love really strong ginger drinks. I think I would love scotts tea. 

response 243 of 494:

Dec 17 01:05 UTC 2002

Scott's recipe sounds pretty good to me.  The nice thing is, hypersensitive
people like keesan could always dilute it.

Sigh.  I miss Kana's ginger tea.

response 245 of 494:

Dec 29 00:08 UTC 2002

One thing I forgot to mention:  this ginger tea will store in the fridge just
fine.  Nuke up a cup at a time; the flavor is completely unaffected.

response 247 of 494:

Aug 30 06:12 UTC 2003

That's a good idea -- but you can also *plant* ginger in a pot of sandy soil,
and keep it alive, breaking off pieces when you need one.

response 249 of 494:

Aug 31 02:18 UTC 2003

I have had good ginger plants going a couple of times.  Unfortunately, they
don't seem to survive small children or cats very well.  I plan on trying
again when we get the kitchen remodeling done.  I am hoping to have a big bay
window over the kitchen sink which the cats won't be allowed near (mouse traps
with the springs loosened keeps them out of where they don't belong), and the
children aren't small anymore.

response 251 of 494:

Oct 3 04:11 UTC 2003

All-Beef Soup

Got ~2.5 pound hunk of econobeef ("chuck roast" or some such - about 2"
thick, no bone but fair amount of fat & tissue).  Smeared liberally with
thick mix of olive oil, salt, & black pepper & let sit out half an hour.
Turned a big burner to high & set a freshly-seasoned cast iron dutch oven
on it.  When the bottom started smoking a touch, carefully laid the meat
in it & loosely covered.  Turned the meat after about 4 minutes to brown
the other side good.  Chopped up a medium yellow onion & several cloves
of garlic, threw them in when the flip side was browned, and lifted the
meat to lie on top.  Started the oven heating to 350.  Waited until it
smelled well-browned on the bottom of the chopped stuff, then added a few
cups of water, covered tightly, brought to a fast boil, and moved in the
now-hot oven to cook for several hours (about 4, checking & adding water
as needed to keep the meat mostly covered).  Pulled out when the meat was
resonably cuttable with a spoon.

I just cut off hunks of meat & spoon the broth over 'em to serve.  Easy
to keep & re-heat for several meals, too. 

response 253 of 494:

Feb 15 02:55 UTC 2004

Time to kick life back here. :)

One of the things we've been eating alot lately is Sweet Potato Enchiladas.
I first had them at Seva, and while I liked them, I thought I could do
better.  I did. :)

There are no measurements....I've always dome them freeform.

Boil up sweet potatos.
In a fry pan, saute sweet red peppers and onions.  I use Chile Rojo oil,
which has hot peppers in it, and it gives them a really nice flavor and
slight bite.
Smush peppers/onions into potatos.  Add salt and smoosh all together.
Roll mixture into flour tortillas.  Put in oiled 9x13 pan.  Dump salsa
around the edges and between enchiladas.  Top with shredded Montary Jack
cheese, stick in oven at 350 for about 1/2 hour, or until cheese is melted
and yummy looking.

I'm making them almost every week!

response 255 of 494:

Feb 15 20:32 UTC 2004

Probably be less soggy with corn tortillas.

response 257 of 494:

Feb 15 20:58 UTC 2004

Thanks.  Sounds like an interesting recipe.  Although I'm not
a fan of sweet potatoes, I'm guessing this might be a lot different
than eating them plain ;)

response 259 of 494:

Nov 3 00:29 UTC 2005

Pronounced chorba de burta
This is an old eastern European sour soup recipe.  When you serve it, its
customary to put a dollop of sour cream to melt in the middle and a basket
of bread on the side. 
 
Ingredients: 
500 grams tripe 
yellow onion bulb 
1 lemon or vinegar 
1 DL cream 
lovage herb 
celery 
soup vegetables (celery, carrots, parsley) 
6-8 garlic 
1-2 eggs 
300 grams calf bone 
parsley root 
 
Boil tripe (in thumb sized pieces) for 2 hours with bones in 3 liters of water
with 1 tablespoon of salt along with soup vegetables (celery, carrots and
parsley root) and add an unchopped onion bulb. 
Optional after 2 hours: Take out vegetables and bones. 
Simmer soup and salt it while adding lemon juice (or vinegar) 
Slowly stir in egg and cream with fork (separating is normal...). 
Add approx. 2 big spoons of oil and pressed garlic. 
At the conclusion, add fresh herbs (above all add chopped Lovage herb). 

Side notes: Bors is normally used i.e. a sour soup boullion (pronounced
Borsh).  Knorr or Maggi make them as "Bors" or "Bors Magic" but they're not
easy to find in the USA so I listed lemon juice or vinegar which works almost
as good.  Don't confuse bors with borscht(beet juice) 
 
Also, if you can't find lovage herb (also known as maggikraut), you can use
a combo of chopped celery leaf with italian parsley. 

response 261 of 494:

Nov 3 16:42 UTC 2005

I've heard of people using steamed sorrel with lemon juice together actually.
That's a good idea that I'll have to try.