C8 - Sunday, September 16, 1984 - North Shore News INSIGHTS INTO FOOD Column input aids Eleanor OU COULDN'T call it a network, ‘aad it certainly isn’t a club-—-perhaps that nice system , . oo : . : : « NEW hard tood waste word ‘‘communion’’ best describes all of ‘istillation of fennel; the her. She had attended my ty uniform size, and very red, disposer t th wh ‘ hi | d tak Japanese cook who was using series of ‘‘Adventure down at the littl market at érom a wadition of dee eature you out there oO monitor this column and take i; on the television where Ver- Eating’, and was very im- Lloyd off Marine Drive. jperiority the NEW KD-21 Senes A . & y superiority the NEW KD- the trouble to phone and write about it. : - distwashers Truty the best we have to It's a connection | value experimenting with season- : Since then, she tells me, she them on cookie sheets and otter See and Compare very much. Without you I’d = ings, but really, if you’re on meat; yet the library’s uses two packages every flash-freeze them overnight. BUY WITH CONFIDENCE never have known how to _ serious about being more East indian anil sug- week, and that her breakfast Then bag them---they won't TE YOU FIND IT ADVERTOND freeze bananas, or whattodo adventuresome, | would sug- gests I De sprinkled on is a drink she blenders: stick together. When you FOR LESS—WEL REFU with asafetida, and a host of | pest a notebook, to keep the - vegetables, curries and milk come to need them later, a THE LESS TENCE. other things. way you keep a wine record meatballs wheat germ few seconds under the cold One of you wishes I'd or timings of meat on the One of my hang-ups about tofu tap will start the peeling com- remember how this all began, barbecue. If it works, try it ‘he stuff comes out of the dis- banana ing away. HOME FURNISHINGS as a school for men, because again on something else, or ‘@Pt Past, when | was in 56 having them laid on in the No good for salads or Warehouse/Showroom she misses the details about increase the dose, “but write it elementary school, and the freezer is a great comfort. sandwiches, but great for OPEN TO THE PUBLIC storing and freezing..for in- down. the kitchen ranger by Eleanor Godley stance. {It’s 1ppe-tRat when | came jo ‘how there were many women amongst my readers who know an awful to find some asafetida (lean without any discoloration, lot more about the subject on the ‘‘fet’’ syllable) for me with no change in taste or than I do, I backed off, not to try, and I’ve been reading texture. So when they are wanting to be thought to con- and _ researching the applica- reasonably inexpensive, as descend. So from now on, an old leaf turned back. Q Another 1 have exactly that problem on my plate right now. A friend went to a lot of trouble tion of this strange-smelling mixture. Some of the books say that too, presently unidentifiable. My dictionary says it’s a na first saw it, made a strong admonition against using it desks had ink-wells in the top right-hand corner, past the pencil troughs (no conces- sions for left-handers in that society). Horrid little boys would put asafetida into the ink, and the smell would put you off your lunch for a week. It didn’t smeil like something you’d like on your pork chops. Asafetida, you can guess, Is NOt going to be easy. Another of you learned from the television about freezing bananas. 1 know, that’s what | said, too. “You'll ruin them’’. But no-- -if they're peeled, and bagg- ed, you can pull one out whenever you need it, now, and good and firm, put a bunch away. Having done them both ways, my sugges- amongst you the smell is repulsive to many tion is that you wrap each would like to see information Westerners; | don’t find it peel fruit in pliofilm before about herbs and spices repulsive, but rather intrigu- bagging it---they’re much repeated every little while. What goes with what? | love ing, with overtones of garlic and onion, but other stuff, easier to deal with. The reason Nan was so pleased to have this informa- tion is that tofu ‘‘took’’ with pressed by the tofu lesson. It reminds me to remind You to buy up some summer- ripe tomatoes for freezing for winter stews and soups and sauces. I found some beauties, not too big but pret- Wash and dry them, lay cookery, and far superior to the sort of tomato that comes to us during the winter months. 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