>  ML> Nothing so far is of earthshattering importance.
> Depends on your point of view on that one.

It may be a you-shattering experience, but
that's different.

>  ML> >  ML> Just depends what the flavorings are.
>  ML> > Whatever the meat was seasoned with. If it's some my mom had cooked,
>  ML> > neither the meaat nor the gravy had that much flavor beyond S&P.
>  ML> For me, it's the meat itself that should provide
>  ML> most of the flavor.
> It was usually good, but not great nor memorable.

Really great meat, of course, doesn't need sauce or
gravy, but fair-to-middling meat can benefit from
it and should have produed enough goodness to make
gravy out of.

>  ML> My least favorite form of potatoes is potatoes. My
>  ML> most favorite form of potatoes is butter. I have
>  ML> had some excellent fried potatoes in Poitou-Charentes
>  ML> and Wallonia (potato-growing areas) recently, though.
> That sounds good. Other than fries, I never had fried potatoes until I
> got married. Don't know how many times I've done them over the years but
> they're one of our favorite sides for salmon patties.

Now that we're in urban areas, the potatoes generally
aren't as good any more, as they no doubt come from the 
same Syscolike frozen bags that we get back in tue US.

>  ML> or > making sure the noodles don't get overcooked, I'll concentrate on
>  ML> the > latter. Pop them into a covered bowl, then go back to the gravy
>  ML> making. > I can do a decent sauerbraten gravy with gingersnaps if
>  ML> Steve takes over > some of the other tasks for the meal. (G)
>  ML> The easiest thing in the case you cite is to do
>  ML> the pasta last!
> Sometimes it's a matter of when you have the moment or two to put the
> water on, cook the pasta. When cooked, I don't want it to sit around in
> water while waiting on the gravy to be made so I'll tend to it then.
> Steve is usually available to help in times like that so gravy making
> can continue.

Have the water at a simmer ahead of time, then
crank it to a boil to cook the pasta. To me it's
more important that the noodles be hot and fresh
than the sauce or gravy.

>  ML> > OK, I had to look back a bit but did find it.
>  ML> Whew. I'm more concerned about the propagation
>  ML> than the timeliness.
> You're getting out, will wait for the full trip report.

It'll be a while and will come mostly as dribs
and drabs.

>  ML> > You can't help but leave fingerprints, no matter how clean your
>  ML> hands > are.
>  ML> I have hard enough fingertips that that's not
>  ML> necessarily the case. It makes using the screens
>  ML> more difficult. I'm not at all good with touchscreens.
> I do ok with them but usually have to go back and check my work for
> extra or omitted letters, numbers, etc.

I have to lick my fingers periodically to use a
touchscreen at all.

>  ML> > True. One of my doctors thought Steve was in the medical field from
>  ML> what > he was able to discuss. No, just likes to research things quite
>  ML> > extensively.
>  ML> A trait common to those successful in the medical business.
> He was an analyst in the Army so it makes sense for him to be so
> persnickity.

True enough, for a good one.

Pernickety Corned Beef Hash
categories: Scottish, main, semi-homemade
servings: 4

1 lg onion
1 lg potato (or 2), cubed
2 c beef stock
1 carrot, cubed, opt
peas, opt
Worcestershire, opt
mustard, opt
1 cn corned beef

Fry a large onion. Add cubed potatoes and a jug of beef 
stock (you can also add some carrot if you like). Allow 
potatoes to simmer in the fluid for a bit (you can add a 
cupful or two of peas, some mustard or Worcester sauce 
at this point.

Once the potatoes are softened, add in a can of Princes 
Corned Beef and mix it all together to form the hash.
Bake in the oven for 20 min with cheese on top or you 
can just serve it as it is.

Good additions are grated cheese, baked beans, gherkins, 
or a fried egg on the top

Morag Henderson from Inverness via comehometoprinces.co.uk
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