tag:blogger.com,1999:blog-41406453428796606.post237120136793232276..comments2023-09-01T05:26:33.129-07:00Comments on Cooking with Eva: Green lava for salmon and troutUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-41406453428796606.post-50167828794141382292008-05-23T18:44:00.000-07:002008-05-23T18:44:00.000-07:00there's no saying for when a dish goes bland or bl...there's no saying for when a dish goes bland or blah, lol?<BR/><BR/>I am intrigued by your skill of not adhering to recipes. It sounds very cool.<BR/><BR/>I'll have to send you the recipe to have you try it out and experiment. There was only 1 carrot, 1 onion, three regular bacon rashers (which I take to mean pre-cooked?), one can of soup, two zucchini, 1 1/2 cups grated cheese and 1/3 cup sour cream.<BR/><BR/>It's sadly a meh dish. Everything cancels out everything else. Maybe you could go around and doctor every bad dish out there and start a service?<BR/><BR/>For instance, Mark and I are dying to make a <I>tasty</I> Indian dish. We've gone through 1 cookbook and several internet recipes but so far it's been mediocre. We have given up!<BR/><BR/>I'll send on the recipe over the weekend. (Have a wonderful one, btw!)Kittyhttps://www.blogger.com/profile/13260829805068114560noreply@blogger.comtag:blogger.com,1999:blog-41406453428796606.post-904155394245920382008-05-23T00:44:00.000-07:002008-05-23T00:44:00.000-07:00Hmmm, this is strange. Usually, it's the bacon tha...Hmmm, this is strange. Usually, it's the bacon that overpowers everything else.<BR/><BR/>I will need a little bit more information before I can determine what is wrong in your recipe, because the casserole in itself sounds delicious!<BR/><BR/>How many carrots did you use? And how much bacon? Did you use smoked bacon or regular salted bacon? <BR/><BR/>I *think* that the tomatoes are in it to give it acid. If you use very sweet tomatoes, they can add more sweetness to the casserole than desired. One says that a complete dish consists of something sweet, something salt, something bitter and something acid (I often don't bother with bitter thoug...). Often, when a dish goes bold, it lack's acid. You could try to add some lemon juice or vinegar. Also, freshly ground black pepper gives most dishes an edge without overpowering it. Black pepper and tomatoes are a great match, by the way. :-)Evahttps://www.blogger.com/profile/08091095507746436222noreply@blogger.comtag:blogger.com,1999:blog-41406453428796606.post-31291786070959375852008-05-20T20:12:00.000-07:002008-05-20T20:12:00.000-07:00that sounds very delicate and yum.yknow I should s...that sounds very delicate and yum.<BR/><BR/>yknow I should send you a recipe I tried recently that was something of a flop. I wonder how you would remedy it?<BR/><BR/>It's a pasta casserole that called for onion, bacon, cheese, zucchini tomato soup and a carrot. The sweetness of the zucchini and carrot overpowers the saltiness of the bacon and cheese.<BR/><BR/>Then we added tabasco sauce which seemed to help for a moment, until it didn't!Kittyhttps://www.blogger.com/profile/13260829805068114560noreply@blogger.com