Thanks Philippe. I'm not sure what the "old sort" of parsley is; I'm
only familiar with Italian (flat leaf), Curly Leaf and Mexican (aka
Cilantro). But they all look the same when you chop them. Thanks
again.
Charlie
On Thu, Jan 17, 2013 at 2:06 PM, philippe.amard <philippe.amard@xxxxxx> wrote:
> Parsley - the old sort, not the fluffy thing :-)
>
> the guy is supposed to follow the old recipe, even though I think I
> heard an electric lawn-mower buzzing for dough
>
> 500 gr flour
> 6 eggs
> herbs
> 2 spoonfuls of vinegar (wine or cider vinegar, not the one you use to
> clean the fridge
> salt pepper nutmeg
> and milk - I didn't get how much, but I presume as much as need to get
> the texture right
>
> Bon appétit
>
> Ph pasta and noodle addict since before he had even a tooth
>
>
> Le 17 janv. 13 à 19:43, Charles Geilfuss a écrit :
>
>> Those look good so I may have to try that. Philippe, what is the
>> first vegetable he clipped from his garden; looks like a lettuce of
>> some sort? The second was chives. Sorry, but my French is 40 years out
>> of date.
>>
>> Thanks,
>> Charlie
>>
>> On Thu, Jan 17, 2013 at 11:13 AM, philippe.amard <philippe.amard@xxxxxx
>> > wrote:
>>> My pinch of salt on fried noodles for anyone with a couple of minutes
>>> on their hands
>>>
>>> http://www.youtube.com/watch?v=toUfE5qT4HI
>>>
>>> Made in Alsace ;-)
>>>
>>> Ph
>>>
>>>
>>> Le 17 janv. 13 à 16:56, Chris Trask a écrit :
>>>
>>>>>
>>>>>> I had been eating Ramen noodles for lunch for many years, but
>>>>>> stopped this year
>>>>>> after realizing that I needed to improve my dietary nutrition.
>>>>>> Now, I cook a large
>>>>>> batch of beans every so often and have a cup of those for lunch.
>>>>>> Better protein,
>>>>>> fiber, and many nutrients that become increasingly important with
>>>>>> age. The overall
>>>>>> cost is not that much more than Ramen.
>>>>>
>>>>> Hmm. This is turning into a "what's for lunch on a tight budget"
>>>>> threads. I've got a box of pasta (veggy enriched), a box of instant
>>>>> mashed potatoes, a bag of rice and packets of salmon mush. Oh,
>>>>> olive
>>>>> oil and good spices. I can microwave up a nice meal here at the
>>>>> office
>>>>> for under a dollar. Last night, I did splurge. I bought a jar of
>>>>> olives and a small brick of extra sharp aged chedder cheese.
>>>>>
>>>>> When times were REALLY tight, I was trying to keep my lunch costs
>>>>> down
>>>>> below 50 cents. Beans and rice will do it. A two-pound bag of
>>>>> slow-cook rice costs almost nothing. Now that we're living high, I
>>>>> don't do much Ramen anymore. But, when it came to the seasoning
>>>>> packet, I only used a quarter or so of it anyway.
>>>>>
>>>>> The best thing for Ramen noodles, that I've found, is to throw it
>>>>> in
>>>>> with stir fry.
>>>>>
>>>>
>>>> For Ramen noodles, I would add some frozen peas, chopped
>>>> cilantro, etc. to improve the overall palatability. For stir-
>>>> frying, I much preferred egg noodles tossed with a little butter.
>>>> If I have home-made stock available, I'd heat a cup and toss in some
>>>> egg noodles for a healthier lunch.
>>>>
>>>> Chris
>>>> --
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>>>
>>>
>>>
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>
> One sees clearly only with the heart. What is essential is invisible
> to the eye. Antoine de Saint Exupéry in Le Petit Prince.
>
>
>
> --
> _________________________________________________________________
> Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
> Archives: http://lists.thomasclausen.net/mailman/private/olympus/
> Themed Olympus Photo Exhibition: http://www.tope.nl/
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